im making some right now. 6 lbs cubed chuck roast, onions, cumin, garlic, salt pepper. I also include half a dozen fresh poblano, same of anaheims and jalapeños.
This time I have some dried nachos which I've reconstituted. Can I use the water in the chili? Is that something people do?
Water in th' chili should be fine. I always cook mine down (sometimes fer days ;-) from wet t' desired thickness/melding of flavours.
Simmer slow with th' lid cracked t' mingle.
Taste when stirrin'. Add more liquid if'n it's gonna take more minglin'.
This can go on fer a very long time, depending on multiple factors, t' achieve Chili!
If mealtime approaches (think well ahead!!!) an' it's too wet, lose th' lid.
Stir frequently t' keep from stickin', of course.
Scrape th' sides each time ya stir t' git that thickened goodness.
Yum!!! Enjoy, an' please post pics for us!
Last edited by Mr. Bones; January 22, 2017, 12:14 PM.
Traeger Pellet w/ add-on Cold Smoker attachment (2008)
Weber-22" Kettle w/SnS Plus (2002)
Brinkman Bullet Smoker (super old)
Little Chief (really, really old)
Kenmore Propane 4-burner w/Searing Station (2015)
Burn Pit (1992)
ThermoWorks Smoke (2016)
ThermoWorks Thermapen (old, waiting to win a new one)
Favorite Dog Breed: German Shorthair Pointer
Favorite Car: The ones that start
Favorite Month: October
Favorite Steak: Ribeye, rare, and reverse seared
Well, I have my nachos made, but I'm going to have a heck of a time squishing them all into the dehydrator. Do you add sour cream, and guacamole before, or after you dry them?
You had us wondering for awhile. Thanks for clearing that up. And no I have never used the reconstituted water in my chili. Not to say it wouldn't work.
Ha, now I understand. I have used the water before. But as with most of my cooking, I use beer. May want to taste it for heat before you use the water, but I have made some great chili with the ancho water myself.
Mosca @ lonnie mac @EdF
I initially use, an' add, along th' way: Beer, Black-Arsed Coffee. No water.
No worries, if'n ya' already used some water...ya' kin simmer away th' water-taste, if cooked fer awhile!!! ;-)))
This topic reminds me of a story my Dear 'ole Dad used to tell. When he was stationed in San Diego prior to deployment to the Pacific during WWII, he would go to some little restaurant off base for chili. He said that the owner made chili in the same pot every day, and never cleaned out or washed that pot. My Dad said it was the best chili he ever had.
I think the health regulations may have been a bit more lax back then...
BTW - my Dad made great chili, and I follow his (non)recipe. He never measured anything, but just dumped stuff in until it tasted right.
If you are asking if you can use the water that you reconstituted the ancho chili with I would say you could but it's better not to. I smoke, dry and reconstitute my own chilis. If you are using it as a paste from a blender you are good. It will be hot. If you are simply reconstituting as an ingredient, it I find it best to use without the water you've reconstituted it with. You can also calm it down if you need to by easily scraping away the seeds once it is soaked. You can always reserve the water and add if you like it's spice and find that you need more moisture. The reconstituted water is a bit bitter. Hope that helps.
Comment