/ck/ - Food & Cooking

>>13020245
>chili is a seasonal dish
Retard.

Chili should not have meat in it

>>13020245
Chili should have beans in it

>>13020245

>>13020252
"No"
>>13020254
Yes.

>>13020245
add bacon and beef, lots of cumin and paprika
>>13020254
at least 3 kinds. for me its kindey, black and pinto

>>13020245
I always add some red peppers and a little dark chocolate.
Keep it on the stove for as long as possible.

>>13020258
Couldn't one just add his own seasoning?

>>13020245
>>13020254
Most has beans and is good but the best ive had my dad makes with roundsteak.

>>13020272
Never tried chocolate. If I want it sweeter I generally use brown sugar and vietnamese cinnamon

>>13020273
are you as good of a cook as the masters at mccormick? the answer is no.

>>13020245
>seasonal foods
my dad used to pull the same shit
>why would we have chili for dinner when it's hot outside?
I don't fucking know dad maybe because we live in an air conditioned house???
I love my dad but every time he did that it made me seethe.

>>13020258
I bet this is horrible

>>13020286
>spices taste better when they've been sitting in shaker bottles in my cupboard for months
you're not too bright, are you

>>13020245
Imagine throwing cheap poor people filler ingredients into a dish and actually believing that it somehow makes it better.

>>13020258
>>13020286
>>13020292
>Chili Pepper And Other Spices (including Cumin), Enriched Wheat Flour (flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Onion, Salt, And Garlic
Seasoning can't be bad
It's just for old people that dont know or own the actual seasonings to put in chili
Although to be fair those same ingredients are what usually ends up in 90% of "taco" seasoning packets too

>>13020292
Not sure about that but you might actually be retarded. Yes the correct dried spices and fresh onions ect is much better than prepackaged garbage.

>>13020294
poor people "filler" ingredients are how 90% of dishes are made you fucking elitist prick
it's not a regional/well known dish unless it was made with cost and flavor in mind, and good news, mixing a bunch of ingredients tends to make things taste better

>>13020294
I have a feeling you have never eaten good chille. It is mosly avout the spice.

>>13020287
Based info poster

>>13020298
are you suggesting that these are somehow different? lmao retard

>>13020306
That isnt much spice variety on the right. Depends on the amount you put in too. Also the fresh onion literally makes chille. You have unrefined taste. I bet you love fastfood.

>>13020314
>Depends on the amount you put in too.
why are you pretending to be better than the master spice blenders at mccormick

>I bet you love fastfood.
everyone does

>>13020319
Prepackaged food is low quality. Imagine eating your chile without a seared onion.

>>13020342
i've brought your entire argument down to an onion. better luck next time.

>>13020346
The onion is a huge deal. Youve obviously never had good chile. Where are you frim? Also shitty prepacked mix of spices lol.

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

>>13020306
>he uses garlic powder istead of actual garlic

>>13020416
>he thinks he can taste a difference
keep giving your money to big garlic

>>13020409
I have used those but they're not readily available in the midwest

>>13020442
You don't have international or hispanic markets? Hell where I live even walmart sells 5 different varieties.

>>13020435
This is a joke right? Garlic juices up.

>>13020473
Nah... not in middle of nowhere Ohio. Guess i could order off amazon

>>13020435
Garlic cloves are cheap though

>>13020473
this. I stopped buying pre-ground chili powder and will never look back. It cheaper, tastes fresher at the same age, and allows you to introduce your own cheffy-vibes by choosing pepper blends per need. e.g. I typically use ancho and new mexico or guajillo for carnitas, but can omit the darker ancho for a lighter flavor.
Protip: buy a $15 plugin coffee grinder for this purpose and never use it for anything but chili peppers and you're golden.
As an aside, never use this type of cheap spinning blade grinder for coffee beans. I use a handheld conical burr grinder that works great for a couple cups.

You get nothing but disagreement in a chili thread. No two people make it the same way. Pull ideas from other people, but DO NOT follow a recipe. Chili is one of those things where you add what you like, omit what you don't like, and spice it to taste. Make sure the basics are in there, but the rest you can just wing it on the fly.

>>13020647
People cant even agree on the basics sometimes

>>13020409
What's the best dried pepper if you don't want something that tastes like fruit?

Smoke it for 2 hours.

>>13020672
Japone or Bird's Eye are good for adding a spice base without the other fruit flavors I think you're talking about.

>>13020416
>he doesn't use both at the same time

I also use onion powder and onions.

>>13020693
But you can only use those in small quantities right? They don't form the bulk of a sauce, normally.

Ancho, chipotle, and guajillo all add this kinda gross, cloying fruitiness.

>>13020698
I know what you mean. When i cook a chicken i like to cook it in chicken broth so the chicken can really soak up that chicken taste.

Never ate chili, but I really don't like any kind of beans so I'd need to make it myself if I was to eat it.

>>13020245
>Recommendations for ingredients?
Beans. Texlets and other plebs need not apply.

>>13020731
Use round steak. It melts in your mouth if you cook for an appropriate time. If you dobt cook the chili for atleast 6 hours ypu arent doing it right.

>>13020757
Only ground beef is for chili because it's poverty food. People who use any form of stew meat cuts are overdoing it and should be making a nice French style stew with red wine instead of disrespecting the meat.

What's with amerisharts and their stupid fucking chili?

>>13020773
>improving a food is disrespecting it

>>13020773
This is true, it quite literally is a crock of shit.
Its supposed to be cheap, filling, and easy, but yet some faggots have to go full hipster artisan on fucking everything.

>>13020245
Saute onion, jalapenos, serranos. When soft, add garlic, tomato paste, and diced chipotle peppers in adobo, reserving the adobo sauce, and cook for short time. Move to pot. Add beef and adobo sauce to original pan. Cook. Add beef and beans to pepper pot. Add chicken broth to desired consistency, then a little more. Add 2 oz of whatever your secret ingredient is, simmer for an hour. Serve over rice or potatoes.

>>13020776
French stew with red wine and cream is so much better and more complex than chili is. The entire point of chili is you're taking cheap ingredients and then making them taste good by using a ton of spices.

>>13020745
I don't understand people who dislike beans.

They're just pissy texturelets

>>13020795
I make it because it tastes good. After cooking all day in spices and onion its delicious. The flavor only improves much like spaghetti sauce.

>>13020800
Maybe its all the gas

>>13020287
>dont use mccormick chili packet
>use mccormick seasoning, which is the same thing just in different bottles
based redditard

Just made some simple easy chili, from Leaf land. Not a mexican store in sight, so no dried chillies.

2 pablano peppers.
3 Jalapenos
1 pimento pepper
1 large green pepper (chopped)
1 medium onion.
3 canned tomatoes. (chopped)
Smoked pork chop, for the fat and a bit of smokey flavor.
1.5lbs lean ground beef.
S n P.
Some random taco seasoning I found in my spice rack, 2 bay leaves, half a cinnamon stick.
3 cups chicken stock.

Roast the pablano, two of the jalapenos, pimento, and onion in the oven.

Peel, take seeds out, roughly chop onion, add some lime juice, a pull of water, then blend into a paste. Set aside.

Cook down the fatty parts of chop until all the fat is rendered out, remove crispy bits, add in beef and cook out the moisture. Remove, and add in the chopped green pepper and the last jalapeno, chopped, cook down a bit, add back in beef, chilli paste, add tomatoes wish some tomato juice, mix well. Add in all other shit and cook down for about an hour.

Sub in black beans and corn for vegetarian variety, and serve with some white rice to complete the protein.

>>13020800
The presence of beans is a plus, it means I can eat twice as much and it has much better balance.
Pure meat is a belly bomb, one bowl and you will feel like shit and have cramps, sharts, and digestion issues. Now, balance that correctly with beans, and I will enjoy two bowls, and take a massive shit like a fucking champion, feeling great and celebrating victory.
This is an easy choice people.

>>13020822
>3 cups chicken stock

Whoa whoa whoa..... not beef?

>>13020831
not that anon, but you gotta diversify your flavor profile

>>13020286
I use it and its pretty damn good honestly

>>13020824
You're supposed to eat it with bread or some sort of starch.

Original chilli was a Spanish soldiers ration of dried meat with lots of spices to cover the flavor of nearly rotting salted beef. Corn meal or flour was adopted by the spanish to just add water and, same concept with the bricks of dried meat and chillies. That's why Texas style is basically just beef chunks in a thick broth.

But you are right, adding beans dose give it more body.

>>13020838
I always put it over rice

here is how i make chili
i like it really thick and hearty
so thick you can eat it with a fork
i put a little bacon grease in a pan and brown my onion to give it a head start on the beef
if you want to add other veggies like peppers now would be a good time to add it
when the beef is browned i drain most of the fat and leave some in then add my sices
i read that some spices dissolve in fat or something and so the fat gets obsorbed by the meat and onions making them tastier
it will look like sloppy joe mix which is good
if you want to add a little bit of beer right now is good so it will cook off the alchol taste
add some tomoatoes i like to use the diced tomato with green chiles in it because it adds more spice to the chili
add in some canned beans if you like benas which i do but only drain them about halfway because the bean water has some flavor in it
you can add other stuff at this point to sometimes i like to add corn or okra
people say its not traditional but i say its yummy and thats all that matters

>>13020847
I like it

>>13020252
>>13020254
While I like mine with both meat AND beans.

>chili
>recipe

Maybe if you're a gourmet-retarded.

Just throw a bunch of tasty shit in a pot and cook it.

This is why nobody takes /ck/ seriously.

>you're a gourmet-retarded.

>>13020913
I bet you make really bad chili. Throwing a bunch of random shit together dont necisarily make good food. A good batch of chili is heavenly but mediocre chili is just whatever.

>>13020913
If you take any board on 4chan seriously you are fucking pathetic

>>13020252
Based

>>13020775
Helps make it easier to shart in the mart.

>>13020672
Arbol doesn't taste fruity but contains a fair amount of heat. I've never thought guajillo or new mexico tasted particularly fruity either. Ancho, pasilla and chipotle tend to be the more fruity ones.

The most important part of chili is the tomato because more tomato is in chili than anything else.

And people make a huge mistake by using rubbery canned tomato for their chili.

If you try to make a chili with canned stewed tomato you will have to simmer it for HOURS because the tomato are so rubbery. I hate canned tomato that are like bullets.

I have stewed tomato in mason jars we do at home and its so much better.

>>13020280
Dark chocolate is bitter not sweet

>>13020409
>f you don't use pic related, you ain't making chili, you're making muck.

>>13020245
I put a can of corn in mine for contrast and sweetness
no beans though

>>13021176
This is duh truth

>>13021221
>corn
>no beans though

>>13021213
god, shut up.

>>13020435
Why would I give money to anyone for a thing I walk to my garden for?

>>13020284
wow
you are petty,
if that is what makes you seethe ?
then you are in for many many upsetting surprises if you ever leave the basement and live in actually reality, instead of the xbox or whatever you play reality.

>>13021246
>god, shut up.

>>13020245
2 cans of this stuff chopped or blended, a healthy scoop of ancho chili and some paprika

>>13021629
You ever put that in guac? It's really great

>>13021176
>more tomato is in chili than anything else
this is the biggest mistake people make about chili. tomato is basically the enabler for beans. if people weren't making their chili with too much tomato they wouldn't be adding beans or corn or any of that shit either.

My mother just cleaned out her garden and ended up with a load of tomatoes both red and green. Can I use the green ones in chili and other stews and braised dishes? Maybe add a little sugar?
It seems a terrible shame to waste them and I'm sick and tired of pickled and fried.

>>13021899
Yeah, absolutely

>>13021639
Never, I'll have to try that. I used it this morning to make a hash for breakfast though. Brown some ground beef and add 4 beaten eggs mixed with half a can of chipotles and some parmesan plus salt and pepper to taste.

Daily reminder if you make chili con carne with beans it becomes a casserole and you:

A) Dont know how to make chili
B) Are worthless flyover trash who probably thinks mayo is spicy
C) Are a small dicked low T cocksnorkling cuckolded faglord
D) Should kys
E) Are a disappointment not just to food and cooking but the entire human race

That is all.

I got the chili from chilis the other day and it was made out of ground beef. I definitely remember it being cubed beef before. why did they change it? even if it's a shitty chain restaurant it was my introduction to texas chili.

>>13021545
I don't live in the basement, because my parents love me.

>>13022260
Your whole argument is undermined by the very name, "chili with meat"
Also chili is a flyover dish to begin with.

>>13020306
>chili powder
Fuck off with that shit.

All of you are obese and smell bad.

>>13020245
A tablespoon of liquid smoke

I bet this guy has a killer chili recipe.

>>13022636
what am I looking at here?

Beef chili tastes like shit so I make fried chicken chilli
Ingredients
1. Chicken thighs
2. McCormick Original Chili seasoning
3. 3 Hatch peppers
4. 10 cans of Bush's Chili Beans in Mild Chili Sauce
5. 2 jars of Mild Pace Salsa

Step 1. Dump Beans, Salsa, Seasoning into slow cooker
Step 2. Chop Hatch peppers into small pieces. No deseeding. That's for pussies.
Step 3. Dump Hatch Peppers into cooker and start heating
Step 4. Chop chicken into cubes and fry it in oil. Season with Salt. Fry until chicken is sightly orange and crispy.
Step 5. Dump fried chicken and remaining oil into pot.
Step 6 Mix everything together with a salad spoon.
Step 7. Set temp to high and start a 3 hour counter.

How to eat
Serve in bowl, add jack and sour cream. Eat with chips.

Any good instant pot recipies? I just got mine

>>13020691
How do you get any smoke penetration though? Even with an offset smoker it would barely be kissing the surface at best

>>13020245
Chili is from Texas, where it's hot. People ate it in the heat. It's also nice in winter. It's an anytime dish.

Mein Chili
>1 diced white onion
>1lb ground sirloin (or ground bison)
>1lb mild pork sausage
>1 jar of sliced mushrooms
>1 small can tomato paste
>1 large can of crushed tomatoes
>1 medium can of diced tomatoes
>1 can of each: black, light red kidney, and pinto beans
>cumin
>chili powder
>smoked paprika
>garlic powder
>2 teaspoons of Mrs Renfro's green salsa
>1 bottle of Michelob Amber Bock
>1 cup of coffee

As a non American explain to me the autism about beans in chili.

>>13021545
You seem bitter at the thought of that Anon living a relatively care free life. In a fucking chili thread. You should seek help.

>>13023477
Chili was originally created in Texas. In Texas, the dish is actually a bowl of slightly damp ground beef with lots of chilies chopped up in it. You can look up "Texas style chili" to see what it looks like.

In the early 20th Century, chili spread in popularity back east. The price of meat in Texas was much lower than in the eastern part of the US (Texas had plentiful beef, as did much of the West thanks to cattle driving and other things you've seen in Western films). But in the eastern US, people resorted to using beans as filler, to make the meal stretch out longer for lower cost. The result was adding kidney and/or pinto beans into the mix. It also became more soupy.

In some places, like Cincinnati, Ohio, chili became a big deal, but it's nothing at all like Texas chili.

Today there's 3 major styles of chili
>standard red-bean and beef "soupy" American chili
>Texas "cowboy" chili
>Cincinnati chili

For official chili competitions, only Texas-style is used, which leads to the whole "you don't put beans in your chili, do you" meme. Most Americans are familiar with the meat and bean style.

There's actually a fourth style
>Vegan chili
This is the meat-and-bean chili, but minus the meat. And of course non-standard chilis, like white chicken chili, corn chili, etc.

>>13023477
what it boils down to, is most folk use canned beans and canned beans taste like shit thus ruining the chili. if you make beans from dry then they're good and can be in chili without fucking shit up

>>13021172
Guajillo literally tastes like 95% powdered candy and 5% actual chili. Makes me want to throw up.

>>13023529
It's not ground beef in Texas though. Should be brisket or chuck or something.

>>13023477
it's like how in europe goulash is a stew made out of beef and paprika but in america it's a casserole made out of ground meat and tomato. in texas where it was invented chili is a stew made out of beef and peppers but the rest of the country pretends that it's vegetable soup with ground meat and tomato. imagine if you were a hungarian and constantly had people saying "gulyas without macaroni noodles is just bolognese."

I use beans in chili because meat is expensive as hell here and I can buy enough dried beans to eat them for well over a month for $1

>>13020287
I hate this guy so much.
Also
>green beans
what the fuck

>>13022747
man in a diabetic coma.

>>13023529
Texas chili originated from Spanish soldiers and their peppered meat rations that they used to re hydrate.
When they brought cattle with them to the new world they didn't want to pepper their dried beef as black pepper was used as a bargaining chip.
So for the journey back they used the dried chillis that were abundant in the new world.
The modern chili con carne has roots to French cooking of basically just stew. Before the discovery of the new world stews and soups were basically just travelers food, restaurant food.

But since Spaniards went deep into America, they took with them the newly formed military rations and it was adopted by everyone they met, wala Texas style chili.

It's actually an interesting dish.

>>13020775
Seething with envy

>>13024595
>envy

>>13022636

Any Wick Fowler loyalists in here?

>>13020245
Fresh ingredients and lots of them.

Instead of rice I've opted for roasted veg.

>>13020306
memes aside,you won't have much control over the salt level with the packet since it's already got salt. plus if you have the bottles you can adjust your flavor with more precision

>>13021899
Do people even eat green tomatoes in western countries? I thought this was a 3rd world country only thing.

>>13024845
I come from the country with the best tomatoes in the world btw. We call them pink tomatoes.
/spoiler/Italian tomatoes are shit in comparison/spoiler/

>>13024845
Southern US states tend to.
Third worlders.

>>13024856
Pink tomatoes are always impossible to be exported because they're so ripe that they spoil really easily. They are also like 2.5 the price of shitty Italian exports in their OWN country of origin.
>this brand is called a bull's heart

>>13024576
so close....you left the part out about Canary Islanders bringing their specific style and seasoning to the dry packed beef rations in Texas, but you earn a B+ overall, anon

>>13024867
The turkish created a bastardized version which doesn't spoil as easily and can be exported. Unfortunately the taste suffers.
>pic related the turkish version

>>13024888
It's still miles better than western tomatoes.

>>13024867
I ate a tomato called bull's heart from my dad's garden,didn't like it too ripeyish, but I bet a bit greener would have been really good, it also didn't look anything like the thing in your pic, it looked like an actual heart

>>13024909
I myself used to live in Germany for 2 years. I the vegetables were okay. Except for one thing. The tomatoes were like made of plastic. No taste and a real tomato has a strong smell too when sufficiently ripe. Even this one Swedish chef on tv used to cook with Bulgarian tomatoes. My country is shit but we have 2 things which are the best in the world: tomatoes and joghurt.

>>13024869
I think it was a divergence over all. But did originate from Spanish influence. It was a popular way to cook beef with spices non the less.

>>13024919
it's not that hard, just get a garden and grow your own tomatos, my dad has 2 gardens currently, and none of them are actually his... in a fucking big ass cosmopolitan city

>>13020254
>great northern
>pinto
>kidney
optionally >butterbean

>>13024986
I'm not sure if Bulgarian tomatoes can even grow in that climate. Also
>a garden in Germany
Even the native germans don't have money for that shit.

>>13025013
in the balcony

>>13020245
Black beans
pinto beans
red kidney beans
dried chipolte you take out

i make a pretty good black bean, pork and chorizo chili. uses pork stock as the base, cooked down, and i put a thick tomato chile sauce and habanero sauce, both of which we make at my work in it. tasty shit anons i swear. working at a mexican restaurant has its benefits

What's the consensus on chicken chili?

>>13020831
i used beef and could not tell the difference between the broth batch and a batch i made just using water. Haven't tried chicken broth but i doubt the chicken flavor will come through so im guessing it will just give the chili a nice middle ground flavor

>>13022260
we're not making "chili con carne" we're making Chili, they have different names for a reason. You're talking about cubed steak in pepper sauce

who else putting corn in his chili?

>>13024792
looks good

>>13023540
incoherent anti-bean seething
>beans add nothing and are indistinguishable in the chili
>Canned beans taste bad
>there is a difference between canned and dried bean
You anti-beaners need to get you story straight, also the only noticeable difference between canned and dried bean is the canning process makes them a little softer which in my opinion is better for chili, you can soak and boil dry beans as long as you want and they'll bust open and fall apart before they get as soft as canned

>>13025204
>midwesterners ruined something else

Who knew?

>>13025272
>insinuating that the entire east and west coast doesn't also eat normal Chili with beans,tomatoes, onions, and ground beef/sausage
If you want "chili con carne" just grill a steak and cover it in hot sauce because that literally what Texas chili con carne is. I'm sorry your a tastelet that can't appreciate more then two flavors at once

>>13025309
I can actually get behind the "no beans" thing, not that I hate beans or won't eat chili with beans, but ultimately.....beans are just filler to save money on meat, no reason to do it other than that since beans are basically filler

>>13025311
>all the wh*toids dying at 1 (one!) teaspoon of cayenne
lmao my ass off you literally can't make this midwestern bullshit up

>>13025348
>literal alien having the biggest reaction

You have to go back

>>13025338
>beans are just filler meme
>bread is just filler for a sandwich
>broth is just filler for soup
>everything is just filler for people that can't just eat straight meat
Stop with this nonsense, its part of the dish which is what makes it it's own dish instead of everything being the same slab of meat

I'm making something strange that was recommended to me. It is a fairly standard midwest chili but it has pineapple and ground turkey instead. Wish me luck

>>13025023
you mean in the balkens

>>13025427
Bread is the holder of the sandwich, broth is the juice of the soup, what purpose to beans serve other than being a savory protein? It's like making pasta with potatoes, not needed.

And yes I'm one of those assholes who doesn't get bread being a side for pasta.

>>13025432
The turkey will be fine.

Pineapple is, my guess, the sweet balance (i.e. brown sugar or chocolate) people use. Should be fine in moderation

>>13025303
Why the fuck puts mushrooms in chili though

>>13025303
man, sally sure was a lot hotter as a kid

>>13025496
Mushrooms do go with beef and alcohol. Not sure I'd want them in my chili unless I'm stuck eating at a vegetarian's house though.

>>13020811

i noticed the same thing

>>13020795

What's the recipe for this stew without equal then?

Anyone ever use red wine in the chili?

>>13025513
It's just very early artwork

>>13020245
Double the meat of any recipe. The rest will work itself out.

>>13020245
>Zaxbys
>Clown

OP confirmed retard

>>13021176
a lover of poverty chili, I see.

>>13025476
Tastes pretty good so far. Cant really tell the difference between ground beef and ground turkey. Pineapple is fine. Would have preferred it without. I usually dont use any sweet ingredients.

>>13020416
but... he also used actual garlic? It also has both onion powder and half an onion too lol

Just looked up serious eats chili j Kenji Lopez and it has thirty eight (38) fucking ingredients. Who keeps this many uncommon ingredients on hand? 5 plus kinds of chilis, marmite, anchovy fillets, home toasted and ground spices. This recipe is above the pay grade of most home cooks

>>13027064
That recipy sound like crap.
>This recipe is above the pay grade of most home cooks
That greatly depends where you live, i live in the south and got about a life time supply of a variety of dried chilis for less then $5 , toss them in the oven for 5min along with some cumin seeds to toast them, then grind them up and you have a seriously improvement in flavor.

>>13020245
>Chili season
CHili season? WTF is chili season?

>>13027193
I didnt mean in regards to cost, but regarding effort and difficulty of recipe. 38 ingredients and two light novels of instructions

>>13027212
Cold weather

>>13027221
no, "chili season" is ALL year around anytime, who the fuck waits till winter? that's stupid.

>>13020287
>green beans
>all that effort to make what is essentially in a pre-made packet

>>13027226
I dont wait till it is chili season but chili is spicy and served hot so that is why it is considered a winter food. I mean i like ice cream during the winter but ice cream season it certainly isnt.

>>13027356
i find it uncomfortable/odd to eat spicy food when i'm cold. the contrast of the cutting in my mouth from the spice doesn't feel good when my face is so cold it hurts.

>>13025309
Just go to the wiki page about chili, read it, and kill yourself

>>13027412
Not a fan of hot tea or coacoa? I love warm beverages during winter especially if ive been working outside.

>>13027420
every chili cook off chili ever
>only cube steak and peppers
how is that any different then a steak covered in hot sauce?
IT'S NOT
get over it, nobody but texas fags and authentic memefags coincide "Texas chili carne" to even be close to proper Chili

>>13027599
this is why no one likes beanfags. they're like go'za shitters pretending their lasagna is pizza except not just limited to chicago.

I live in eastern-europe and never eaten this calle d chilli . . this is just beans with extra stuff ?

>>13020773
Lean round is a pretty good choice; it's a tough enough cut that it softens up nicely when braised long enough, but it doesn't contain enough fat to make it particularly flavourful by itself.

I agree with you in principle, but if you prefer the texture of braised/shredded meat, you aren't wasting much potential by using lean round.

>>13020793
Nah man, buttered toast/garlic toast are the kino carb companions to chili.

>>13020847
I like to add mushrooms fren

>>13028299
yeah it's a nice hearty meal that's hard to fuck up. definitely a specific taste to it though. i can't imagine any other soup tasting like it. besides the beans, the other bases are tomatoes and ground beef. after that you can add like chipotle and then onions and things like that.

>>13025473
No, it's like making a stew with potatoes -- not necessary but adds a textural contrast (and in the case of certain beans, additional flavour).

>>13025496
Because they're good. As above, different (but complimentary) texture and flavour.

>>13025427
Beans are filler though.
I prefer using bell peppers as a filler.

>>13024856
>>13024867
Uzbekistani sweet tomatoes are tastier.

>>13028542
>No, it's like making a stew with potatoes
Potatoes are not comparable to meat, while beans are. Potatoes are generally the only starch in a stew.

>>13020306
Did that redditor buy the spice mix just to take a pic of himself throwing it out?

>>13020435
children, this is b8

fucking obviously

>>13028542
>No, it's like making a stew with potatoes -- not necessary but adds a textural contrast (and in the case of certain beans, additional flavour).

Almost all stews have potatoes or some root vegetable.

>>13020245
The best trick I have with chili is to treat the dish with as little care as I possibly can. If I fuss about it it always turns out shit. So
>boil some water
>toss chopped dried peppers in there. Which ones? Dunno, the package doesn't say and I don't care.
>toss some chicken bouillon powder in there
>roughly chop some garlic
>roughly chop some onions
>sweat both in some oil
>toss in ground pork and beef
>toss in a chopped bell pepper
>toss in some rinsed canned beans
>toss in some tomato puree
>toss in the chili/stock mixture
>put a lid on it, turn heat to low, boil it for four hours, stir every thirty minutes, no more
>if it burns, scrape it up, just adds a smoky taste

Real chili is dried beef suet chili peppers and salt
Nothing else

>>13028585
How are they comparable? Starchy, far less protein per calorie, low in methionine, and neither the texture nor flavour are similar.

>>13028629
Sure, but it isn't the defining characteristic of a stew. I would consider a basic bigos recipe to still be a stew despite the lack of root/starchy vegetables.

>>13028280
except its the opposite, you texas fags keep pretending just like Italians keep pretending that their burnt sauce cracker is actually a pizza. Authentic memefag

>>13020294
Imagine being a snob about a meal eaten by mexicans and cowboys on the trail, and then pretending to lay any claim to that heritage.
The absolute state of anglos.

Chili should not have peppers in it.

>>13029036
for once i agree with you

>>13029037
based, just meat and potatoes in chili

If you're looking to try something new:

whole beef instead of ground gives chili a better texture. dried peppers will give you more depth but its very easy to use too much. a can of adobos serve the same purpose in a pinch but they can push the heat too far for normies. most chili could use a good bit of acidity (you should be cooking it long enough that the tomatoes sweeten and lose a lot of their acidity) and coffee is a great way of adding that. everyone knows a pinch of cocoa but a very very small amount of cinnamon can also makes things taste even more rounded and warm.

>>13029170
i grill hamburgers then chop them into cubes so the meat doesn't get lost and it adds a nice grill flavor. For some reason if i grill the burgers the day before and put them in the fridge over night then chop them the cubes hold together better. Also if you want to add a lot of flavor try browning up some some sausage and sauteing the onions in its grease

>>13028299
just imagine it's like porkolt with different seasoning

>>13020287
>Throws pre-made chili away
>Uses garlic powder and chili powder instead of garlic and chili peppers
Based retard

>>13020245
Here's my input, feel free to correct or add suggestions:
Basically I have been trying to make a perfect chili con carne over years and basically mastered that subject to an extremely high degree.

What is pretty much necessary:
>Beef meat. You can buy already minced meat but it has to be 100% beef. 50/50 has very neutral taste which will ruin the chili. You need to make it pure beef
>Olive oil. It adds the smell and the taste. Snowflower oil is too neutral and you will lack the taste afterwards. Cook meat in olive oil and use both meat and oil for the rest.
>Paprika, mashed tomatoes and salt are pretty obvious
>Garlic, obviously necessary, it adds a lot to the smell and taste. Without it you might aswell be eating paper.
>Onions. Cut them in very small pieces, they are necessary
>Caraway. IMPORTANT. Noone knows that but you need to add a bunch of those, they are extremely important for the taste.
>And obviously chili peppers or as I prefer to make it even hotter I use habaneros, they also add some of their own taste.
I have also been experimenting with some sugar and wine but I haven't tried out it enough.

NO:
-Chili powder, are you retarded to even consider that?
-Same with garlic powder
-Pepper. It will override your taste and ruin it
-veggie trash. Some people try to use some veggie "meat" or skip meat alltogether. No, fuck you. You need beef.

Cooking way:
First you roast meat till it's almost done, then you add paprika, chili, garlic and onions and roast them too for a bunch of minutes. Before meat turns completely brown you add the rest of stuff except for beans and caraway. You cook everything for like half and hour, then add beans and caraway and cook it for another 5 minutes.
Now the most important part, if it's too liquid-y you open cook it on maximum power till enough water evaporates or add water if necessary.

>>13030315
everything you posted is wrong. you would unironically be better with one of these kits than following your recipe.

>>13030858
GMO Burgers and plastic cheese must have destroyed your taste buds, anon, my condolescenes. I guess it sucks for you, being an american with no food culture.

Real chili:
2lb assorted dried peppers
2lb Beef jerky
water
salt

>Soak peppers, cut into paste
>shred beef jerky
>put jerky and peppers ina pot
>add water and salt
>cook for hours
>enjoy proper chili

>>13030926
Nice bait, faggot.

>>13020353
>chili with onions
Yikes

>>13030936
whats wrong with it? it has all the things chili needs

I was low on food and didnt want to go to the store. I did 3lbs of ground beef, some tex Mexican seasoning, 3 cans of crushed tomatoes, 1 big onion, one table spoon of butter and a can of red kidney beans. It was pretty much all that I had (for chili) and it was ok. Could have used more tomato sauce/crushed tomato

>>13020672
this

>>13030913
>yuro trying to lecure american on american food
everything you posted except needing onion and garlic is wrong. you say don't use chili powder but then say to use paprika which is just a different (wrong) kind of chili powder. olive oil is completely wrong. you want to use lard or suet. for seasoning you need cumin and oregano, not caraway. habaneros are not a substitute for dried peppers. boiling to make it thicker will just overcook the meat. you should use masa or corn chips if it is too thin. your recipe will have a completely different flavor profile than what chili is supposed to taste like.

>>13030987
>which is just a different (wrong) kind of chili powder
Paprika. Fruit, not powder. See picture.
>Lard instead of Olive Oil
I disagree. It's just not the same without olive oil.
>flavor profile than what chili is supposed to taste like.
And how is your chili supposed to taste like? What's the point of using dried peppers over fresh ones? And oregano?

Oh man I wrote a long post and I guess I forgot to click on post.
Anyway, I use ebans often and a lot of tomatoes, also some corn soemtimes, it's good.
But one time I mostly used soem Turkish chilies ( I don't know the name, if you know what I mean please let me know, they are long and green) and added cubed beef, only half a tin of tomatoes and nothihg else except spices. It was very good. Both styles are good.

>>13031096
that's even more wrong. you are making chili with none of the key ingredients that give it its flavor.

>What's the point of using dried peppers over fresh ones?
what is the point of using raisins in a recipe instead of grapes? dried peppers have a different flavor and a different use. besides that you aren't even using the right peppers. you want ancho which is a dried poblano and guajillo which is a dried mirasol.

>>13031158
>that's even more wrong
Ok so how woud you do it from the beginning to end? Because I cannot get behind your combination of ingrediends and how lard is supposed to work with the rest

It's all about the beef and peppers, everything else is secondary. Tri-tip + arbol, ancho, guajillo & chipotle in adobo.

>>13020442
You can order them online nigga, they’re dried out, they’ll get there just fine

>>13031181
for 2lbs of beef I use 2 anchos 2 guajillos 2 pasillas 3 or 4 new mexicos and 6-8 arbols. I also add 2-3 chipotles.

remove stems and seeds from dried peppers
toast in dry pan until you can smell them
soak in hot chicken broth while you do next steps
cut beef chuck or brisket into cubes
brown in lard and set aside
cook diced onion and garlic in your pot
deglaze with beer and put the meat back in
blend the peppers and chicken broth into a paste and add to your pot
season with salt, cumin, and oregano
simmer for 3-5 hours
if it's too thick add water or more beer
if it's too thin add masa flour mixed with cold water or crumbled up corn chips
you can add ingredients like brown sugar, vinegar, cinnamon or whatever if you want. you can also add tomato and fresh peppers like jalapeno or serrano, but the tomato should only be a minor ingredient. the main taste should be the dark red dried peppers.

>>13030970
3 cans of tomatoes wasn't enough? What the fuck, are you using those tiny 4 ounce cans?
A single 28 ounce can should do the trick, you are not making tomato soup.

>>13031263
Okay anon, thanks for the suggestion, I will try it out. But a few questions:
Is a mix of peppers necessary? I would like to start with 1lbs, can I use less variety?
>soak in hot chicken broth while you do next steps
I don't get this part. You want to soak peppers in chicken broth. Do you let them cook there for a while or just put them quickly in and out? Why even?
>beer
Which one? Light, dark, something specific?
>cut beef chuck or brisket into cubes
Why no minced meat? I thought we are cooking chili here and not steak/Goulash
I don't know man, your recipe seems so weird, and you also want to use little to none tomatoes.

>>13020273
Let me guess, you’re spices are McCormick right? This package is literally McCormick spices in a package. Unless of course you’re using fresh spices, then there’d be a reason to use your own spices

>>13030936
not B8 M8, he is out authenticing the authentic memefags that say only Texas chili con carne is real chili

>>13025432
Pineapple is almost as good in chili as it is on pizza.

>>13031332
if you only want to use 1lb of meat just cut the number of peppers in half. a variety of peppers gives you more depth to the flavor. if you can't get all of them at least try to use ancho and guajillo. if you can't get those you are better off using a good chili powder. you soak them in chicken broth to rehydrate them. for beer I use negro modelo but you can use anything that isn't too hop tasting. chili is more like goulash or curry than whatever you thought it was.

>>13031096
They didn't use olive oil in chili originally, it would have been suet. Lard is at least an animal fat.

>>13020773
Chili > any stew
Even tastlet chili from ground beef and chili powder

>>13031774
Imagine being this retarded

>>13020478
GE sells Ancho chili’s and Guajllo - cleveland

>>13020822
Sounds tasty, would eat

>>13031712
Chili is a stew you sped.

>>13031263
>>13020822
No beans? Are you insane?

>>13033937
no just retarded

>>13031774
based

>>13031774
inverted

>>13021577
Stupid fucking Wojackposters, don't you have a fast food thread you should be posting in?

>>13020245
I just made a big batch of chilli and its a little bland. what should i add for more flavor bros?

>>13034778
mustard gas

>>13034778
is it still cooking or are you trying to fix it after the fact?

>>13034908
after? i mean when is chili actually done cooking?

>>13034778
What ingredients did you use.

>>13034778
BEANS

>>13035128
burger,white onion,corn,jalapenos, beans and diced tomatoes. i used McCormicks season packets and some salt.

>>13034778
unironically a vinegar based hot sauce like Tabasco or Franks, there is not much you can do once its completely cooked but if you still planing on cooking it for another hour or two then you can add a splash of apple cider vinegar, a little brown sugar like a tea spoon, some cilantro and garlic and Worcester sauce. Also did you try just adding some salt?

>>13024576
>Spanish
They were Mexican. Chili peppers and beans are native to Mexico, the Spanish didn’t eat them until native Mexicans taught them how to eat them.

>>13035157
i added some more salt and it seems to help. I wanna improve my next batch and i dont know which spices to add for more flavor.

>>13035136
you need some green bell pepper, black pepper, garlic and next time use beef or chicken broth instead of just water. But if you beef bouillon cubes you could try adding those in (it might be a good idea to dissolve them first)

>>13035173
this is my go to

>>13035173
needs cumin and chipotle pepper in adobo sauce and you'll notice i big difference

>>13035136
if you are going to use chili powder get a good one like gebhardt or use one of those kits.
>>13030858
this one and the carol shelby one are both ok. don't use as much tomato as it says to.