Timeline for What would convert this chili recipe into a Russian chili?
Current License: CC BY-SA 3.0
23 events
| when toggle format | what | by | license | comment | |
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| Mar 22, 2012 at 19:52 | history | edited | mfg | CC BY-SA 3.0 |
corrected numerical errors, englished the title
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| Apr 21, 2011 at 14:41 | history | bounty ended | CommunityBot | ||
| Apr 15, 2011 at 20:17 | vote | accept | Vladimir Oselsky | ||
| Apr 15, 2011 at 20:15 | comment | added | Vladimir Oselsky | I want to thank everyone for ideas and help with refining my "Sibirian" Chili recipe. | |
| Apr 14, 2011 at 14:04 | history | bounty started | mfg | ||
| Apr 14, 2011 at 13:00 | comment | added | ESultanik | My suggestion isn't strictly "Russian", but if you wanted to make your Chili more "Soviet Bloc" you could try using adjika instead of the peppers, garlic, and spices. | |
| Apr 14, 2011 at 13:00 | comment | added | ESultanik | @Sobachatina My Russian side of the family often (but not always) use kidney beans in borsch. | |
| Apr 14, 2011 at 12:51 | answer | added | mfg | timeline score: 9 | |
| Jan 6, 2011 at 4:56 | history | edited | hobodave | CC BY-SA 2.5 |
readability
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| Jan 5, 2011 at 0:06 | answer | added | Cold Oatmeal | timeline score: 12 | |
| Jan 4, 2011 at 23:48 | comment | added | Sobachatina | @SaUce- Russia is a big place. My experience is po Volge and borsch never had beans in it. | |
| Jan 4, 2011 at 23:25 | history | edited | Aaronut |
edited tags
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| Jan 4, 2011 at 23:08 | comment | added | Cold Oatmeal | Please come back and update if you do use beet. I'd be very interested to hear how it turns out. With that many habaneros and chipotle it's likely to be zesty. The sugar in the beets may help cut the fire a bit. The recipe doesn't specify, but I'd recommend using the canned chipotle packed in adobo rather than dried, unless you're going to grind the chipotles almost to powder. Good luck! | |
| Jan 4, 2011 at 23:03 | history | edited | Vladimir Oselsky | CC BY-SA 2.5 |
edited title
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| Jan 4, 2011 at 23:01 | comment | added | Vladimir Oselsky | Beet would be a good russian style addition. I will try that | |
| Jan 4, 2011 at 23:00 | comment | added | Cold Oatmeal | Not sure about Russian, but my grandmother is Polish. Many of her traditional dishes use animal blood. I'm not sure where you'd get it, but it would make for some interesting chili. Something else that would be fun to try is putting a beet or two in your chili: borscht-ili! | |
| Jan 4, 2011 at 22:58 | comment | added | Vladimir Oselsky | Russian cuisine does have extensive use of pepers. We never used chili pepers, usually there is red hot peppers that we use. We have dish that is stuffed green pepers with ground meat and rice. Beans are used a lot. If talking about green beans there is a dish with nothing but green beans. As far as brown and black beans we usually stay with brown beans. We have beans in Borsch (almost like a soup) with beats. | |
| Jan 4, 2011 at 22:53 | history | edited | Vladimir Oselsky | CC BY-SA 2.5 |
edited title
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| Jan 4, 2011 at 22:47 | comment | added | Doug Johnson-Cookloose | You may want to rephrase your question, as recipe requests are, generally, closed quickly. This will give you an idea, if, say you are looking for what would make chili Russian... meta.cooking.stackexchange.com/questions/728/… | |
| Jan 4, 2011 at 22:47 | comment | added | Sobachatina | I personally wouldn't describe this as Russian at all. Admittedly my experience is narrow but: I never saw Russian cuisine with so many peppers, and although I did see beans for sale on the market I never saw them used by Russians for anything- only foreigners. | |
| Jan 4, 2011 at 22:36 | comment | added | Vladimir Oselsky | Well milk, and the mix of different meats. Most of the time when you have ground meat in russian recipe you have beef, pork and chicken it mixed together. It used to be for simple reason that one would be cheaper than other. | |
| Jan 4, 2011 at 22:32 | comment | added | Echo says Reinstate Monica | Is it the milk that makes it a Russian Chili instead of regular Chili? | |
| Jan 4, 2011 at 21:49 | history | asked | Vladimir Oselsky | CC BY-SA 2.5 |