/ck/ - Food & Cooking

>>13020245
If you don't use pic related, you ain't making chili, you're making muck.

>>12688545
>chili powder
This is when you know a chili recipe is shit. Beans or no beans, ground or meat chunks, make no difference but a generic chili powder instead of specifying the specific combination of mexican dried chiles is an unforgivable abomination.

Use a variety of dried mexican chili peppers, if you want heat the arbols have some but that's best achieved with fresh habaneros, serranos or jalapenos. Rehydrate in a beef stock. Rough grind a 50/50 beef/pork mix for the meat and add partially cooked pinto beans for the last hour.

The texasfag no bean, meat chunk chili is what I would use for burritos, tacos or enchiladas but to eat a bowl full is not appetizing whatsoever. It's literally just a guisado that wh*te cowfuckers appropriated and claimed as a new thing.

>>12392907
Real chilis. That's it.

>>12339472
Keep it in europe, you'll get shot calling that chilli in the US.

>>12063445
My chili will have these peppers whether it's a guisado, texas style stewed meat chunks with dried peppers copied from indigenous mexicans and best used as a filling for tortillas in terms of tacos, burritos or enchiladas, or a more soupy chili meant to be eaten as a stew using ground meats and pinto beans which is just as based.

>>11875025
>chili powder
I don't give 2 fucks how you make your chili, but if you use the ubiquitous grocery "chili powder" instead of pic related, you didn't make chili, you made a cumskin suburban wine mom abomination.

>>11685165
Not opening your faggot jewtube, saggy butt, but since your prep doesn't include pic you're not making chili, ok?

>>11616173
Literally nothing but pic, meat and salt. Everything else is contingent on your whimsicality.

>>11459088
Good mix of dry peppers, similar to mine except I include some chipotles. I can tell your chili should be based.

>>11252198
The only thing he seriously fucked up was not including a variety of dried peppers like guajillo, pasillas, arbol, new mexican in addition to the ancho and chipotles.
And his retarded argument about guajillo not hydrating well doesn't hold water (pardon the pun). Also, he needs to remove stems and seeds and heat to release the oils of the dried peppers before rehydrating. Those aren't personal preference but objective facts. Personal preference for me is to use pinto instead of black beans. He's on the right track, but probably just a kid who will improve as he ages and gets wiser.

>>11225015
>with taco seasoning
Niggah, that mckormick flavorless chili powder dust is far more expensive than using the whole dried chili peppers.

>>11182241
If your primary ingredient other than meat doesn't look something like this array, you done fucked up. 'Nuff said.

>>11029435
>using a recipe, even your own, when making chilli instead of just freewheeling everytime
Go back to your cuckshed, Billy Bob.

Use dried chilis like these, not some generic preground "chili powder" in addition to some fresh like poblano, serrano, jalapeno, etc. Biggest mistake people make with chili is that garbage chili powder bs.

>>10685868
>>10685941
No dried chilis, plebs the lot of you
>50/50 ground venison/pork
>pinto beans
>dried guajillo, new mexico, pasilla, ancho, chipotle and arbol
>fresh jalapenos or serranos
>onions
>garlic
>Crushed tomatoes
>ground cumin
>ground coriander
>dark beer and venison broth
>Rehydrate chilis in stock. Brown meat well. Saute aromatics and fresh peppers in fat. Add coriander and cumin. Add beer. Blend hydrated peppers and tomatoes add to pot. Add back meat. Cook 2-4 hours.Pressure cook pintos until almost done add to pot for last hour. This is real chili mein negrinos.

When making chili con carne use whole dried chili peppers (rehyderated and ground or ground to powder) instead of that abomination called "chili powder" in the spice aisle.

Got cold so I'm making chili. These are the peppers I'm using top left going clockwise: guajillo, new mixican, arbol, ancho, pasilla and homemade chipotles.