New chili recipe today...

[K Frame]

I just read through the Goulash thread (your continuing objection is noted, Ben, so sit the hell down! :rof: ) and I'm changing my cooking plans.

I'm making Goulash this weekend!

[K Frame]

Got a pot of the white chili in the making right now.

I've made some changes...

I've increased the beans to 3 cans (one of which I spin up to thicken it), I add about a cup of white wine to the onions and let that reduce, I've added 8 ounces of mushrooms to this batch, and I'm making it with about 1.5 pounds of ground turkey, which I needed to use.

Smells fantastic in here...

[zxcvbob]

I made a pot of red (as God intended) chili a couple of days ago.    I used dried ancho peppers and some homegrown puya pepper flakes (a smaller hotter variety of guajillo) for the bulk of the chiles, but I also dumped in the last of a jar of Penzey's "Chili 9000" that Wife bought a couple of years ago.  It turned out okay, but a little too much curry powder  (from the Chili 9000)  I should have just used half of it, and used up the last little bit next time.  Or thrown it out.  I've been trying to clean out the spice cupboard and the back of the pantry lately.

I don't shop at Penzey's, but their "Chili 3000" is actually good.  It doesn't have weird stuff like fenugreek, coriander, and cloves in it.  Mainly I'd rather mix my own dried red peppers, cumin, oregano, and a little black pepper.

[K Frame]

Time for another pot of this. Yeah, it's that good.

Only, I forgot to get green chilies and I'll have to use beef broth because I'm out of chicken broth. That's a big nothing burger, I think, though.

[K Frame]

Not truly chili weather yet, but it's a lot closer than not, and I do believe that this is the first day of fall. It's just gray and coolish and we're likely to have on and off for the rest of the week.

So I'm making this chili.

Doing it a bit different in that I'm sous viding the chicken  breasts first, then I'll pan sear them, and then I'll add them to the chili right as it's done.

[K Frame]

Well that turned out quite excellent.

I made some additions to this pot, though.

The other week I crock potted some chicken thighs and sprinkled them with onion soup mix. I kept the resulting liquid especially for this chili. That was a good addition as it really ramped up the onion flavor.

In addition to the block of cream cheese I also added most of an 8 ounce container of cream cheese with onions and chives that I needed to use. It really helped increase the depth of the flavor.

I was going to add white wine to the mushrooms and onions as they cooked down, but guess what I forgot to get at the store?

The chicken breast was a very nice addition. I cooked them to 150 in the sous vide and then shredded them and added them in the last 5 minutes of cooking. Kept them from drying out as they cooked.