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Unread 01-25-2013, 03:45 PM   #16
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Cumin gives it that flavor that most people think of when they have chili, at least around here. We probably use more cumin than anything.

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Do they sell rabbit in your local grocery? Around here, if you want rabbit, you have to kill it. I don't know if he could find that in Cali either.
You can get rabbit at specility meat shops, and I think I've seen it at whole foods. If you find it in the store then it's farmed, so not too gamey.

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Unread 01-25-2013, 03:46 PM   #17
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I definitely do have some cumin. I just don't know about about it.
If it's seeds, dry toast them in a small frying pan first. I would usually then crush them in a mortar and pestle these days, then add them when softening the onions, but lacking the mortar and pestle, you can still use them whole. They are, without a doubt, a key ingredient in a good chili. Fresh coriander added at the end is also a nice touch.
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Unread 01-25-2013, 03:46 PM   #18
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Quote:
Originally Posted by bravesfan007

Do they sell rabbit in your local grocery? Around here, if you want rabbit, you have to kill it. I don't know if he could find that in Cali either.
The specialty place might have it, but I think I'm going to stick with that I have already.

Do you guys recommend using a crock pot or doing it in a big stove top pot?
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Unread 01-25-2013, 03:49 PM   #19
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Do you guys recommend using a crock pot or doing it in a big stove top pot?
I usually cook the meat in a skillet then add everything to a crock pot and let it simmer for a while.
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Unread 01-25-2013, 03:53 PM   #20
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Originally Posted by S.B.Nichols

You can get rabbit at specility meat shops, and I think I've seen it at whole foods. If you find it in the store then it's farmed, so not too gamey.
You learn something new everyday. I am going to have to try and find such a store around here sometime.
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Unread 01-25-2013, 07:25 PM   #21
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I personally like chilis without beans. I heard traditional chili is meat only, but around here that's hard to find so I seldom have any. :-p
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Unread 01-25-2013, 08:32 PM   #22
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I am a big fan of using poblanos in my chili. I like throwing in lots of roasted peppers. I use beans, but mostly because it makes it much more budget friendly.
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Unread 01-25-2013, 09:08 PM   #23
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Pablanos are good. Chipotle is my favourite pepper to add to chili, and chick peas beat all the other beans.

No one has mentioned mushrooms... I don't dig them in my chili, but I know some people really do.

Also, ginger. Chop up some fresh ginger root and add it when softening the onions, or frying the meat. Same with some garlic. I don't think I will ever cook meat without ginger and garlic again. So much good.
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Unread 01-26-2013, 03:30 PM   #24
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Well...it's all loaded in the crock pot. We'll see what happens. Here's what I ended up using.

Ground Beef - about a lb
London broil - maybe 3/4 lbs, diced it up
Ground Cumin - 2 tsp
Ground Cayenne - 2 tsp
Chili powder - 3 tbsp
4 serrano chiles, diced
3 jalapeno peppers, diced
1 sweet onion
1 red bell pepper
2 cloves garlic
2 Roma tomatoes - diced
Salt and black pepper...no measurements
1 can diced tomatoes (10oz)
3 cans tomato sauce (12oz each)
1 Green Flash Double Stout (12oz)

I put everything but the liquids in a big pan and cooked it in there for awhile, to brown the meat and soften the veggies. I put the can stuff in the crock pot. After I poured the meat/veggie pan into the crock, I put the stout in there to rinse the pan and poured that into the crock as well.

We will see how this goes. I'm a bit concerned about it thickening, but I guess I won't really know how it starts to shape up for a few hours.
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Unread 01-27-2013, 12:45 AM   #25
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9+ hours of slow cooking later, the flavor is good enough for a first try, but the thickness of the sauce isn't where I'd like it. I just cranked the crock pot up to high and took the lid off to see what I can evaporate in the next hour or so.
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Unread 01-27-2013, 08:13 AM   #26
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One can of tomato paste would thicken that right up. Traditional recipes use mesa to thicken... Gives it an interesting flavor.
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Unread 01-27-2013, 10:18 AM   #27
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Quote:
Originally Posted by S.B.Nichols
One can of tomato paste would thicken that right up. Traditional recipes use mesa to thicken... Gives it an interesting flavor.
Durn. No tomato paste on hand. Oh well...next time, haha
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Unread 01-27-2013, 12:47 PM   #28
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What is mesa?
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Unread 01-27-2013, 01:00 PM   #29
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Mesa is a table. Masa is a good thickening agent, among other things.

Also, switch out your regular paprika for pimentón. You'll never be happy with your paprika again.
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Unread 01-27-2013, 01:16 PM   #30
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Yes, masa.. Sorry. Like a corn dough. Alton brown has an interesting recipe using corn tortillas ground up to thicken his chili.
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