On Thu, 02 Sep 2010 13:04:41 -0500, FERRANTE
> wrote:

> Last week on MasterChef, one of the chefs made chili with 20
> ingredients. Two were fresh cilantro and cumin, both of which I bought
> today.
>
> I am going to be making the equivalent of about 2 gallons worth of
> chili. Can you recommend how much of each would be necessary to flavor
> the chili as I have never used these before?
>
> Sadly, on the show they never gave the amounts of each ingredient.
>
Sorry, I just dump and taste - I don't measure, even when making an 8
qt stockpot full. I would say though that you'll use up most of your
chopped fresh cilantro. Stir part of it in at the end and use the
rest for garnish. Here's a web site to read. It's not definitive,
but it's a start.
http://www.ehow.com/how_5287712_make...ion-chili.html

--

Never trust a dog to watch your food.

FERRANTE wrote:
> Last week on MasterChef, one of the chefs made chili with 20
> ingredients. Two were fresh cilantro and cumin, both of which I bought
> today.
>
> I am going to be making the equivalent of about 2 gallons worth of
> chili. Can you recommend how much of each would be necessary to flavor
> the chili as I have never used these before?
>
> Sadly, on the show they never gave the amounts of each ingredient.
>
> Thanks,
> Mark


Are you sure you want fresh cilantro *cooked in* the chili? (I could
see a little coriander) Save the cilantro for a garnish; you can
garnish heavily with it if you like.

Bob

Last week on MasterChef, one of the chefs made chili with 20
ingredients. Two were fresh cilantro and cumin, both of which I bought
today.

I am going to be making the equivalent of about 2 gallons worth of
chili. Can you recommend how much of each would be necessary to flavor
the chili as I have never used these before?

Sadly, on the show they never gave the amounts of each ingredient.

Thanks,
Mark

On Thu, 02 Sep 2010 14:02:01 -0500, FERRANTE
> wrote:

> Thanks for the link/comments!

I was thinking after I posted that I should have commented about
cumin. I did a lot of experimenting before I realized that cumin was
the flavor I was looking for. You need all the basic ingredients, but
cumin drives how much you add of everything else... at least for me.
I'm not looking for a burn out, just a little heat to perk things up
so ancho or New Mexico chili powder is my speed. Garlic and oregano
balance the cumin. I've never added chocolate or mole, but it would
be interesting to try sometime.

--

Never trust a dog to watch your food.

On Thu, 02 Sep 2010 14:01:32 -0500, FERRANTE
> wrote:

> Bob,
> No, I am NOT sure. All I know is on the show they kept saying how
> great the chili tasted and what was in it

I don't cook fresh cilantro very long because it loses that bright
flavor over time. Stir some into your chili before serving and notice
how it holds up if you keep the pot on the stove for second helpings.
Remember, not everyone likes cilantro - so that's another reason to
use it as a garnish only when you're cooking for a crowd.

> and I wanted to try some
> different spices other than the basic chili seasoning. All spice
> suggestions are welcome.

The other two musts are garlic and oregano... salt or not to taste. I
use ground peppers, the variety and heat level is up to you.
Everything else is window dressing. You didn't say if you're using
tomatoes or not. I always do.

--

Never trust a dog to watch your food.

On Thu, 02 Sep 2010 12:45:31 -0500, zxcvbob >
wrote:

>FERRANTE wrote:
>> Last week on MasterChef, one of the chefs made chili with 20
>> ingredients. Two were fresh cilantro and cumin, both of which I bought
>> today.
>>
>> I am going to be making the equivalent of about 2 gallons worth of
>> chili. Can you recommend how much of each would be necessary to flavor
>> the chili as I have never used these before?
>>
>> Sadly, on the show they never gave the amounts of each ingredient.
>>
>> Thanks,
>> Mark
>
>
>Are you sure you want fresh cilantro *cooked in* the chili? (I could
>see a little coriander) Save the cilantro for a garnish; you can
>garnish heavily with it if you like.
>
>Bob

Bob,
No, I am NOT sure. All I know is on the show they kept saying how
great the chili tasted and what was in it and I wanted to try some
different spices other than the basic chili seasoning. All spice
suggestions are welcome.

Mark

On Thu, 02 Sep 2010 10:32:16 -0700, sf > wrote:

>On Thu, 02 Sep 2010 13:04:41 -0500, FERRANTE
> wrote:
>
>> Last week on MasterChef, one of the chefs made chili with 20
>> ingredients. Two were fresh cilantro and cumin, both of which I bought
>> today.
>>
>> I am going to be making the equivalent of about 2 gallons worth of
>> chili. Can you recommend how much of each would be necessary to flavor
>> the chili as I have never used these before?
>>
>> Sadly, on the show they never gave the amounts of each ingredient.
>>
>Sorry, I just dump and taste - I don't measure, even when making an 8
>qt stockpot full. I would say though that you'll use up most of your
>chopped fresh cilantro. Stir part of it in at the end and use the
>rest for garnish. Here's a web site to read. It's not definitive,
>but it's a start.
>http://www.ehow.com/how_5287712_make...ion-chili.html


Thanks for the link/comments!
Mark

On Sep 2, 2:04*pm, FERRANTE > wrote:
> Last week on MasterChef, one of the chefs made chili with 20
> ingredients. Two were fresh cilantro and cumin, both of which I bought
> today.
>
> I am going to be making the equivalent of about 2 gallons worth of
> chili. Can you recommend how much of each would be necessary to flavor
> the chili as I have never used these before?
>
> Sadly, on the show they never gave the amounts of each ingredient.
>
> Thanks,
> Mark

make chili with a pound of beef or so. see how much you get out of
it. then multiply the ingredients to two gallons. if you get 1/3
gallon, then multiply by 6 etc.

On Thu, 02 Sep 2010 11:55:28 -0700, sf > wrote:

>On Thu, 02 Sep 2010 14:01:32 -0500, FERRANTE
> wrote:
>
>> Bob,
>> No, I am NOT sure. All I know is on the show they kept saying how
>> great the chili tasted and what was in it
>
>I don't cook fresh cilantro very long because it loses that bright
>flavor over time. Stir some into your chili before serving and notice
>how it holds up if you keep the pot on the stove for second helpings.
>Remember, not everyone likes cilantro - so that's another reason to
>use it as a garnish only when you're cooking for a crowd.
>
>> and I wanted to try some
>> different spices other than the basic chili seasoning. All spice
>> suggestions are welcome.
>
>The other two musts are garlic and oregano... salt or not to taste. I
>use ground peppers, the variety and heat level is up to you.
>Everything else is window dressing. You didn't say if you're using
>tomatoes or not. I always do.

Oh yes, I just use between 4-5 28oz cans of whole and or stewed
tomatoes and then smash them up once in the pot. I love the chunky
tomato pieces in the chili.

Mark

FERRANTE wrote:
> Last week on MasterChef, one of the chefs made chili with 20
> ingredients. Two were fresh cilantro and cumin, both of which I bought
> today.
>
> I am going to be making the equivalent of about 2 gallons worth of
> chili. Can you recommend how much of each would be necessary to flavor
> the chili as I have never used these before?
>
> Sadly, on the show they never gave the amounts of each ingredient.
>
> Thanks,
> Mark

I can't imagine ever having *made* chili without cumin!?
I'd start with about 3 Tablespoons for that big quantity. Maybe more.
I don't add cilantro to my chili, but it could be very nice chopped and
served at the table for diners to top their own bowls with as they desire.

FERRANTE wrote:
> On Thu, 02 Sep 2010 11:55:28 -0700, sf > wrote:

>> The other two musts are garlic and oregano... salt or not to taste. I
>> use ground peppers, the variety and heat level is up to you.
>> Everything else is window dressing. You didn't say if you're using
>> tomatoes or not. I always do.
>
> Oh yes, I just use between 4-5 28oz cans of whole and or stewed
> tomatoes and then smash them up once in the pot. I love the chunky
> tomato pieces in the chili.
>
> Mark

Yowsa... sounds like way too many tomatoes for most chili lovers. I'd
leave out the suggested oregano also.

FERRANTE wrote:
> Last week on MasterChef, one of the chefs made chili with 20
> ingredients. Two were fresh cilantro and cumin, both of which I bought
> today.
>
> I am going to be making the equivalent of about 2 gallons worth of
> chili. Can you recommend how much of each would be necessary to flavor
> the chili as I have never used these before?
>
> Sadly, on the show they never gave the amounts of each ingredient.
>
> Thanks,
> Mark

I know this isn't "authentic" chili, but it's GOOD!
Like any sauced recipe, add spices to taste and it will
taste better, develop more flavor a day or two later.

Meat
tomato
chopped onions
minced fresh garlic
Mexican oregano
chile powder
cumin (add until it tastes right to you)
cayenne or chiles (or both)
celery seed
salt
beans (optional)


I would serve minced cilantro on the side at the table or the flavor
will get lost in cooking. (A lot of people don't like it at all.)
I often serve it with corn muffins, over plain rice with shredded jack
or cheddar cheese, sour cream, fresh chopped onion, and sometimes
chopped avocado on the side.

gloria p

On Sep 2, 5:30*pm, "gloria.p" > wrote:
> FERRANTE wrote:
> > Last week on MasterChef, one of the chefs made chili with 20
> > ingredients. Two were fresh cilantro and cumin, both of which I bought
> > today.
>
> > I am going to be making the equivalent of about 2 gallons worth of
> > chili. Can you recommend how much of each would be necessary to flavor
> > the chili as I have never used these before?
>
> > Sadly, on the show they never gave the amounts of each ingredient.
>
> > Thanks,
> > Mark
>
> I know this isn't "authentic" chili, but it's GOOD!
> Like any sauced recipe, add spices to taste and it will
> taste better, develop more flavor a day or two later.
>
> Meat
> tomato
> chopped onions
> minced fresh garlic
> Mexican oregano
> chile powder
> cumin *(add until it tastes right to you)
> cayenne or chiles (or both)
> celery seed
> salt
> beans (optional)
>
> I would serve minced cilantro on the side at the table or the flavor
> will get lost in cooking. (A lot of people don't like it at all.)
> I often serve it with corn muffins, over plain rice with shredded jack
> or cheddar cheese, sour cream, fresh chopped onion, and sometimes
> chopped avocado on the side.
>
> gloria p

what's not authentic about it, Gloria? That's how I make it. (I don't
use cayenne. For heat I use a little chipotle.) I don't understand
what the big deal about chili is. It's the fact that it's a few
simple ingredients (beans, tomatos and beef), seasoned well and cooked
until they taste wonderful that is the beauty of chili. It's stew.
And it should be cooked so that the people who are eating it will
enjoy it. If you like beans, use beans. If you like cilantro, use
cilantro. If you want it with corn bread, have corn bread. if you'd
rather have elbow macaroni (like my Mom served it), then have elbow
macaroni. From what I understand, the only requirement for Chili is
stewed meat and spices. Anything else is to taste, and it's all chili.

It's not like Key Lime Pie. Key Lime Pie is ONE thing, and only one
thing can be called Key Lime Pie: key lime juice, sweetened condensed
milk and eggs, mixed and poured into a graham cracker crust and baked
for 10-15 min just until set. Topped with whipped cream. anything
else can't be called key lime pie. But Chili?

Chili can have a million variations.

On 9/2/2010 8:04 AM, FERRANTE wrote:
> Last week on MasterChef, one of the chefs made chili with 20
> ingredients. Two were fresh cilantro and cumin, both of which I bought
> today.

Interesting that you should say this because chili powder is not the
main flavor base of chili, cumin is. The dish should be called cumin con
carne.

Cilantro sounds interesting. I don't like the stuff myself but adding a
small amount might give the dish an added dimension.

The most important part in cooking up a batch of chili is to have a
clear idea in your mind the flavor you're aiming for. My target is
cumin/garlic with a bit of sweetness and fire according to how I'm
feeling that day. If I was making a Cincinnati type chili, I'd be
inclined to add a fair amount of sugar and even some mayo - not so when
cooking a Texas-style chili. Hell, I could go for either one right now -
good luck with your chili!

>
> I am going to be making the equivalent of about 2 gallons worth of
> chili. Can you recommend how much of each would be necessary to flavor
> the chili as I have never used these before?
>
> Sadly, on the show they never gave the amounts of each ingredient.
>
> Thanks,
> Mark

Thanks everyone for your help! It is really appreciated. One more
question: when using cilantro, do you just use the leaves or do your
chop up the stems too? Also, a web site said to place unused cilantro
in a freezer bag to use when needed. Good advice?

Mark

"gloria.p" > wrote in -
september.org:

> FERRANTE wrote:
>> Last week on MasterChef, one of the chefs made chili with 20
>> ingredients. Two were fresh cilantro and cumin, both of which I bought
>> today.
>>
>> I am going to be making the equivalent of about 2 gallons worth of
>> chili. Can you recommend how much of each would be necessary to flavor
>> the chili as I have never used these before?
>>
>> Sadly, on the show they never gave the amounts of each ingredient.
>>
>> Thanks,
>> Mark
>


I missed the first post, so I'll tag onto Gloria's instead........


http://masterchef.community.fox.com/...041/25679417/?
pg=last


No recipe as yet, but they were (apparently) calling it "Texas Chilli".



--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

On Thu, 02 Sep 2010 14:02:41 -1000, "
> wrote:

>On 9/2/2010 8:04 AM, FERRANTE wrote:
>> Last week on MasterChef, one of the chefs made chili with 20
>> ingredients. Two were fresh cilantro and cumin, both of which I bought
>> today.
>
>Interesting that you should say this because chili powder is not the
>main flavor base of chili, cumin is.

Chili powder is a blend of which cumin is an essential ingredient.
Chili powder MUST contain ancho, garlic, oregano, black pepper, and
cumin. Cheaper versions contain salt.

On Thu, 02 Sep 2010 19:14:28 -0500, FERRANTE
> wrote:

> Thanks everyone for your help! It is really appreciated. One more
> question: when using cilantro, do you just use the leaves or do your
> chop up the stems too?

I just use the leaves, because I'm a brat. In fact, I think I've seen
people complain about cilantro stems here. I don't use parsley stems
either.

> Also, a web site said to place unused cilantro
> in a freezer bag to use when needed. Good advice?
>
Don't freeze it. Cilantro keeps quite a while if stored properly in
the refrigerator. I wrap it in a paper towel - treat it like you'd
treat leftover basil or parsley.


--

Never trust a dog to watch your food.

On 9/2/2010 2:44 PM, brooklyn1 wrote:
> On Thu, 02 Sep 2010 14:02:41 -1000, "
> > wrote:
>
>> On 9/2/2010 8:04 AM, FERRANTE wrote:
>>> Last week on MasterChef, one of the chefs made chili with 20
>>> ingredients. Two were fresh cilantro and cumin, both of which I bought
>>> today.
>>
>> Interesting that you should say this because chili powder is not the
>> main flavor base of chili, cumin is.
>
> Chili powder is a blend of which cumin is an essential ingredient.
> Chili powder MUST contain ancho, garlic, oregano, black pepper, and
> cumin. Cheaper versions contain salt.

I always add cumin and chili powder but theoretically, I don't really
need to add the chili powder. I'll have to try it next time. Whatever
style of chili you're making, adding a handful of Doritos to the batch
makes for a great toasted corn taste and improves the texture.

My chili is done and it is DELICIOUS! Thanks to all who helped me.

I did as some of you suggested and added a sprig of cilantro as
somewhat of a garnish. I dipped it in one side of the bowl to see if I
liked it and yes, it is a strong herb. I found out very quickly that a
little does go a long way. It does add an interesting element to the
finished product, but on an individual basis. I think adding to the
main pot might have been a mistake. The cumin also did the trick.
Someone suggested for the amount I was making to use three tablespoons
and I did. It works real well.

Here is what I did. While some may not like it, it works for me and is
quite good.

I browned three pounds of hamburger. During the browning process, I
added chopped up red, yellow, and green bell peppers (1 each). One
large onion and two jalapeno peppers--all seeds removed. Also about
four cloves of garlic, grated.

When the hamburger was done, I added three 28oz cans of San Marzano
stewed tomatoes, can of chili beans, small can of tomato soup. I added
about a half of bottle of V8 juice. To all of that, I added some black
pepper, cumin, celery salt, Chili 3000 (from Pensky's Spices. I also
have the Chili 9000 but refrained from using that). I also added a
small amount of salt. I brought it almost to a boil and then I reduced
it to a very light simmer for about four hours. That is it.

I have friends coming over on Friday and this will be served with lots
of beer (I will feel sorry for their wives later when the get home, if
you known what I mean!).

So, al in all, I am very pleased with the results and once again,
thanks for all the great ideas/help.

Mark

In article >,
Goomba > wrote:

> FERRANTE wrote:
> > Last week on MasterChef, one of the chefs made chili with 20
> > ingredients. Two were fresh cilantro and cumin, both of which I bought
> > today.
> >
> > I am going to be making the equivalent of about 2 gallons worth of
> > chili. Can you recommend how much of each would be necessary to flavor
> > the chili as I have never used these before?

> I can't imagine ever having *made* chili without cumin!?
> I'd start with about 3 Tablespoons for that big quantity. Maybe more.

The nice thing about using chili powder (which is a mixture of spices),
is that it has exactly the right amount of cumin already in it. Of
course, since no two people agree on how much of *anything* belongs in
chili, it only has exactly the right amount for the person who
determined the recipe for that particular brand of chili powder! Still,
I seldom add cumin to my chili if I spice it with chili powder.

> I don't add cilantro to my chili, but it could be very nice chopped and
> served at the table for diners to top their own bowls with as they desire.

I also prefer the cilantro as a garnish, besides which, if I added it to
the chili, my wife wouldn't eat it!

--
Dan Abel
Petaluma, California USA

"Catmandy (Sheryl)" > wrote
>
> It's not ok to *******ize a classic without TELLING people it's your
> interpretation of it. It's kind of like buying a paint by numbers kit
> for a Rembrandt painting but substituting primary colored paints for
> the dark browns and golds. It's disrespectful to the original for one
> thing. And for another... it's a mess.

I'm willing to cut some slack on variations of lasagna, pizza and clam
chowder, but there is only one true martini. Nor can you make veal parmesan
with Velveeta. Sadly, many people make ungodly substitutions on recipes and
think it is the same as the original.

Alan wrote:

> there can only be one ORIGINAL of any product. Whomever is first gets to
> name the product/food. And so, I would stand behind Victor on this one. If
> you choose to put cream or oil in your dish, thereby creating a
> sauce(which was not in the original), then call it Alfredo-like. It is
> most presumptive to call it Fettuccine Alfredo, which contains no cream or
> oil. And certainly no sauce. Butter, cheese and pasta water only.
>
> Can we now talk about Mexican lasagna now?

Don't forget about chicken scampi!

Bob

On Wed, 8 Sep 2010 18:42:43 -0700, Motzarella wrote:

> "Victor Sack" > wrote in message
> . ..
>>
>> That, again, is the crux of the problem. What exactly is a guidepost in
>> this case. What about the following randomly chosen recipes, what
>> exactly - or even inexactly - the guideline that causes people to call
>> them Alfredo and not, say, Caeser salad or some such thing?
>>
>> <http://www.askyourneighbor.com/recipes/150.htm>
>> <http://recipes2.alastra.com/vegetarian/artichoke-alfredo.html>
>> <http://www.foodreference.com/html/bluefish-alf-71906.html>
>> <http://www.foodclassics.com/re1666/recipes.php>
>> <http://taiyyaba.com/2008/01/17/buttermilk-alfredo-pasta/>
>> <http://www.cdkitchen.com/recipes/recs/321/Chicken__Broccoli_Fettuccine_Alfredo2463.shtml>
>> <http://www.tastyandmeatless.com/alfredo.htm>
>>
>> Victor
>
> Oh boy! Been auditing RFC for some time now. Somehow, just listening, rather
> than participating these past few years. And finally, my favorite topic AND
> subject.
>
> At any rate, there can only be one ORIGINAL of any product. Whomever is
> first gets to name the product/food. And so, I would stand behind Victor on
> this one. If you choose to put cream or oil in your dish, thereby creating a
> sauce(which was not in the original), then call it Alfredo-like. It is most
> presumptive to call it Fettuccine Alfredo, which contains no cream or oil.
> And certainly no sauce. Butter, cheese and pasta water only.
>
> Can we now talk about Mexican lasagna now?
>
> Alan

<suspiciously> does it have beans in it or not?

your pal,
blake