🧑‍🍳 Aight. There is a clear divide here. We have to talk about chili.

[bamaledge]

OR, looking at that chili and wanted to add chunks of red potatoes.

Not in my chili, although I have experimented with yellow squash. Not bad.

 

[Krimson]

That's part of what threw me about the earlier post about not liking Mexican chili. That's a roast based chili.

Now we are back to the original question about the two types. Let's set aside the beans...

In that one I want bites, not ground. It's a steak and pork tenderloin mix with a good chuck roast. It's timing on the pork, IMO.

The biggest problem I have with making a "Mexican chili" is the temptation to turn it into gumbo.

I normally use hot Italian sausage for the ground part. I like a mix of ground and bites. Lots of onion with bell pepper, guess that's as close as i get to the gumbo part. Green chilies, paste made from dried chilies, tomatoes, and beans with some spices is the way I make it most often. Kind of a blend of Mexican/ Texas chili and regular chili.

 

[TerryP]

Not in my chili, although I have experimented with yellow squash. Not bad.

I'm sayin' ...

A chili based potato type meal...it's just one of those things swirling in my head.

People add chili, and I have, to a baked potato. Where's the difference? I see it like a taco and a taco salad. Same difference.

 

[Krimson]

I'm sayin' ...

A chili based potato type meal...it's just one of those things swirling in my head.

People add chili, and I have, to a baked potato. Where's the difference? I see it like a taco and a taco salad. Same difference.

Ever tried gumbo over potato salad? It works. Lot of cajuns eat it that way.

 

[TerryP]

I normally use hot Italian sausage for the ground part. I like a mix of ground and bites. Lots of onion with bell pepper, guess that's as close as i get to the gumbo part. Green chilies, paste made from dried chilies, tomatoes, and beans with some spices is the way I make it most often. Kind of a blend of Mexican/ Texas chili and regular chili.

Today I'm left with the Sriracha. I had some green in a bag at the market this past weekend. I don't know what happened to them. I bagged them just before I saw their squash...think I left 'em.

The sausage I used for the lasagna the other day was the same. I've used it in chili. Thinking about it all...so damn random on what is is today versus the next time.

(Squash was GOOD!)

 

[TerryP]

Ever tried gumbo over potato salad? It works. Lot of cajuns eat it that way.

No. Over mashed potatoes, yes. Over hash browns was unique for a breakfast. I've done that one a few times.

In '94 I went to the Bama v LSU game. As I was strolling through the tailgates a guy had his grill running with some type of baking sheet on top, making hash browns, eggs, etc. They had gumbo going that day ... when he suggested it? I'm like, "hell yeah."

 

[Krimson]

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No. Over mashed potatoes, yes. Over hash browns was unique for a breakfast. I've done that one a few times.

In '94 I went to the Bama v LSU game. As I was strolling through the tailgates a guy had his grill running with some type of baking sheet on top, making hash browns, eggs, etc. They had gumbo going that day ... when he suggested it? I'm like, "hell yeah."

I've eaten it for breakfast quite a few times but never over hashbrowns. Hashbrowns are something I rarely make at home, usually tots if someone wants potatoes for breakfast.

 

[TerryP]

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I've eaten it for breakfast quite a few times but never over hashbrowns. Hashbrowns are something I rarely make at home, usually tots if someone wants potatoes for breakfast.

This is another thing that is, well, fucked up. It's a hassle, if you look at it that way. (could loop back to SNAP here.)

I peel and grate potatoes for hash browns. Literally, laying them out on towels to get the moisture out. Spending a 'minute' or two, come back for a second, and they are ready.

BUT.

You can season at that point.

If you have the space you can shape them, air sealed, and stack in the freezer. It's just a hot skillet and flipping once.

 

[TerryP]

@Krimson I do the same with "tots." They aren't breaded...bur seasoned.

 

[Krimson]

This is another thing that is, well, fucked up. It's a hassle, if you look at it that way. (could loop back to SNAP here.)

I peel and grate potatoes for hash browns. Literally, laying them out on towels to get the moisture out. Spending a 'minute' or two, come back for a second, and they are ready.

BUT.

You can season at that point.

If you have the space you can shape them, air sealed, and stack in the freezer. It's just a hot skillet and flipping once.

Same way I make them, I do usually roll them in a towel and squeeze the liquid out. I've mentioned I'm not really a breakfast food person so I don't go thru the trouble very often.

Tots is about the only frozen potatoes we buy, everything else is done from fresh potatoes.

 

[TerryP]

Same way I make them, I do usually roll them in a towel and squeeze the liquid out. I've mentioned I'm not really a breakfast food person so I don't go thru the trouble very often.

This goes back to Tuscaloosa. It's not because of the hash browns, it's the sausage gravy.

Rama Jama's. It wasn't Gary's recipe. It was his cook. I still haven't been able to figure it out.

I got hooked on the gravy and it was "what can I put it on?"

One thing, leads to another...

 

[rick4bama]

Cincy?

NO! NO! NO! April bought this seasonal mix. I took one spoonful and told her no way I would eat this. She took it to work and gave it to a coworker; she has three boys and they wouldn't eat it. She gave it to the dogs and they wouldn't eat it.

 

[bamaledge]

I normally use hot Italian sausage for the ground part. I like a mix of ground and bites. Lots of onion with bell pepper, guess that's as close as i get to the gumbo part. Green chilies, paste made from dried chilies, tomatoes, and beans with some spices is the way I make it most often. Kind of a blend of Mexican/ Texas chili and regular chili.

Most of my fam jam don’t like it too hot and I can’t do heat at all. I love cayenne pepper but it kills my tummy. I can’t do heat. Whomever wants heat addd it later.

 

[Krimson]

Most of my fam jam don’t like it too hot and I can’t do heat at all. I love cayenne pepper but it kills my tummy. I can’t do heat. Whomever wants heat addd it later.

If it ain't spicy it ain't chili. You can add hot sauce but it's just not the same.

 

[Krimson]

How do y'all eat chili? Over rice, with fritos, on its own? With cheese, sour cream, cilantro?

I like a few fritos or tortilla chips on the side and don't normally add toppings but sometimes a little cilantro.

 

[rick4bama]

How do y'all eat chili? Over rice, with fritos, on its own? With cheese, sour cream, cilantro?

I like a few fritos or tortilla chips on the side and don't normally add toppings but sometimes a little cilantro.

cornbread!

 

[TerryP]

cornbread!

Mexican cornbread I like.

 

[Krimson]

Mexican cornbread I like.

Me too, cooked that with my texas red and still forgot to list it as an option.

 

[TerryP]

How do y'all eat chili? Over rice, with fritos, on its own? With cheese, sour cream, cilantro?

I like a few fritos or tortilla chips on the side and don't normally add toppings but sometimes a little cilantro.

That's the reason I told the little story about the tortillas earlier. Same thing with something like a black bean soup.

The "Fritos" suggestion here almost pisses me off. Not that it doesn't taste okay. It's that it came from you.

Cheese. **** Sour Cream. Cilantro is normally in...

Here we are back again to the two types. I like the chips when it's a meat based chili.
**** Cheese? Dude. I don't think anything beats Cotija crumbles on the top of a bowl.

 

[TerryP]

@Krimson manchego on top and stirred...melts easily.