Podcast Companion: Time Warp Tuesday! We Discuss Chilli Hints and Tricks, Plus Jesse Rants About Waste

 Hi everyone!  It's finally cold enough in Charleston to talk about Chilli, and it probably will stay that way for like 4 more days, so let's get while it's good.  Before getting on topic, Jesse flies off the handle about kitchen waste, and the guys discuss the virtues (or lack thereof) of being an angry chef.  It's a stereotype that chefs are merciless dicks.  Is it true?  Does it help?

This episode is called Time Warp Tuesday because Jesse is an idiot, and edited the episodes out of order, which no one would notice, except the guys discuss the NFL for a bit, which makes it obvious to anyone paying attention.  You know, like Jesse wasn't.   Also, he apparently thinks 16*20 is 'damn near 100.'  So spare us your comments, we know.  And he's the one that's GOOD at math.

Wanted: producer/engineer for a food podcast.  Starting Salary: 0$ an hour.  Must me bore competent than Jesse, which means most people over 12 years old.  (But amazingly, not Nate.)

Time Stamps

1:39 Jesse Hates Football
5:35 Chef-Bitching, Specifically Jesse’s Waste Rant
10:40 Jesse Thinks 16*12 is damn near 100.  Wow.
17:20 Cleaning is Discarding
18:54 Why Being an Angry Chef is a Sub-Optimal Strategy
20:55 It’s Okay to Have Standards
23:50 On Utilization
27:40 Your Diners are Probably Cooks, Don’t Piss Them Off
30:30 Restaurant Cost Accounting, and Why It Matters
33:30 The Chilli Talk
34:08 On Chilli Dogma
38:33 The Origins of Chilli
39:00 The Purist Principle
40:18 On Frito Pie
41:15 An Amusing Non-Sequitur
42:36 Secret Ingredients in Chilli
47:47 Jesse Hates His Mom’s Cooking.  Like, a Lot
50:35 Jesse’s Quick and Dirty Hot Dog Chilli
53:43 Jesse’s Insane Short Rib Chilli (Work in Progress)"
56:50 Insta-pots are Awesome (and Air Fryers Suck)
1:00:14 A Quick Note on Beans

Recipes:

Uncle Nate's adequate almond chili (con carne) 

1# Ground Beef 

Alkaline treatment 

1oz water 

.2oz/7g salt 

.17oz:5g baking soda 

15g /.5oz ground cumin 

15g / .5 oz smoked paprika, pimenton de la vera 

10g /.25oz ground coriander 

10g / .25oz ancho or chipotle chile powder (or your favorite) 

5g /⅛ teaspoon dark coco powder 

1g ⅛ teaspoon dried or fresh oregano 

225g / ½ # diced onion 

5g / ¾ teaspoon garlic, microplaned 

30g / 1 oz vegetable (neutral) oil 

1 each star anise pod 

30g / 1oz tomato paste 

30g / 1oz almond butter 

30g / 1oz bourbon, or Amaretto 

15g / .5oz tamari soy sauce 

15g /.5oz bulldog Worcestershire sauce 

30g/ 1oz chicken base 

30g / 1oz butter 

15g / .5oz red wine vinegar 

1ea 28 oz can tomato puree, or better, use whole peeled, and puree yourself. 

100g / 3.5 oz whole almond, rough chopped 

100g / 3.5 oz whole cashews, rough chopped 

30g / 1 oz toasted pumpkin seeds 

30g / 1oz toasted sesame seeds 

30g / 1oz toasted sunflower seeds 

1. Combine water, salt and baking soda, and stir to dissolve. 

2. Pour over ground beef and mix to coat evenly. 

3. Add cumin, coriander, paprika, chile powder and cocoa powder to the meat and mix evenly. 

4. Allow meat to marinate for 20 minutes. 

5. In a large pan, heat the oil and sweat the onion and garlic until tender, and lightly colored. 

6. Add the tomato paste, almond butter and star anise and stir to incorporate. 

7. Now add the marinated beef and cook until crumbly and lightly colored. 

8. Add bourbon, soy sauce, Worcestershire sauce, chicken base, butter, red wine vinegar and tomato purée, almonds, cashews, and seeds (if using) 

9. Cook over low heat for 2-4 hours…Or longer ..this is a good time to bust out the crock/or insta pot.

10. Adjust seasoning to your taste. This recipe isn't very spicy, because 1, i'm a sissy 2 this is meant to be a crowd pleaser..

Besides, it's really easy to spice up individual bowls ala minute for those who want some Chuck Norris flamethrowers.

11. Remove star anise pod and serve as needed. 

● alkaline treatment- done to keep meat tender and moist - by manipulating the PH balance which makes it more difficult for proteins to bond excessively. This is also a great move for taco meat, and stir fries, especially when using lean proteins like pork loin, or chicken breast. 

● 20 minutes is sufficient- longer time only helps a little bit because acid base reaction happens very quickly. 

● For a more recognisable bean chili verson, all I do is simply omit almonds, cashews, and seeds, and replace with 2 each cans of your favorite beans. I like 1 kidney and 1 cannellini.. Just be sure to rinse off the preservative in cold water, and add them towards the end of the cooking….