/ck/ - Food & Cooking

Yeah, it has beans and i soaked them overnight

Based anon not posting xboxhueg sideways phone pictures.

>>14958951
what's in the foil? is it freezer aged brisket?

>>14958951
>Johnsonville Italian Sausage in chili
Anon, you're going to make me kill myself

>>14958963
i might have fuked up on this one.
Making my own chili powder by toasting some cumin seed, arbol, galiano , ancho

>>14958968
2Lbs of 80/20 ground beef we buy in bulk and freeze it in 1 lbs blocks

>>14958970
if you brown it up and crumble it then saute the onions/peppers it it's grease you get a ton of flavor.
But just hang on shits about to get even weirder.

>>14958987
those chiles look burnt, what a waste, better do it in a dry pan

Make the 2lbs of 80/20 ground beef into patties and grill them (BBQ on wood charcoal if possible)

>>14959012
they weren't even toasted yet, 3 to 5 min or until they start to smell in the oven at 350f works just fine

go on

>>14959018

>>14959026
>i like how she's really leaning into it
this is going to be a 3 hour project (starting now) so check back for updates because i'm cooking in real time

>>14959026
cute, I wonder what lucky guy gave her those red welts

>>14959049
White girls ____ ____

>>14959052
>Are hot.
Yes, we know, why do you think they're paid quadruple to do interracial porn while the black guys will do it for free?

>>14959059
I assume because men enjoy sex and women only pretend because it's a useful way to get men to do things for them. But sure, the jews is probably why, no doubt about it

>>14959059
>black guys will do it for free?
here i was thinking they had to pay for the opportunity

>>14958951
How much coffee do you put in your chili? And is it good for you?

i use fresh chilies when possible, but my fresh tomatoes failed bad this year so i'm using canned

>>14959074
yes its good for you and i only use about a 1/4 cup to deglaze the pan after i saute the peppers/onions in the sausage grease

> Italian sausage
> It's just mince
Do Americans really?

>>14959076
my plants are meek but tasty

>>14959083
it's for occasions like this where you want to brown and crumble it so there is no need to put in a ass tube skin

>>14959076
>>14959087
are you in fl

>>14959090
FL anon confirmed. I'm still working on my chili/ goulash(?idkwtf). I grow shit all year round

>>14959100
based I could tell by the grass

>>14959113
>could tell by the grass
you mean mosquito farm?

>>14959121
st augustine grass actually

>>14959066
if they're a SAG member they have to be paid union wages

>>14959136
>>14959136
>st augustine grass actually
that and a little dove/weed grass which makes a lot of people (including me and my dog) itchy as hell

>>14959146
>SAG member
Oh the irony

i need to work on my grilling. I'll let these cool in the fridge so when i chop then into cubes the stay together better

>>14958951
based thread

still waiting on the beans to finish cooking before i set them aside and saute the sausage and onions/peppers the deglaze the pot with beef broth/coffee then add everything together and simmer for a hour or two

>>14959335
ffs, every time i forget the pic

cube up the burgers so the meat doesn't get lost like crumbled ground beef does

Brown up the sausage then saute the onions/peppers in its grease

Then mix the rest of the diced tomatoes, green chilies, chipotle on adobo sauce and tomato sauce in and simmer for a 1 to 2 hours.

>>14959507
>>14959338
i use a meme knife because it was on sale for $8. I feel no guilt!

>>14959527
u gonna make sure its not soupy right

>>14958951
that's not chili by any definition.
in chili there is no:
beans
bell pepper
itialian sausage (WTF?)
tomato

>>14959052

>>14959587
i got you bro, it passed the stand test

>>14959643
Fuck dogs?

>>14959611
Bell and poblano are basically interchangeable and a poblano is a fresh Ancho which is in chili so stfu. Everybody except competition chili uses tomato and beans, and if bacon is even excepted in competition chili why not sausage?

>>14959643
>>14959654
bingo

>>14958951
You call those “ingredients”? Weakling

>>14960369
that's basically what i made

>>14959507
damn thats a lot of garlic

>>14961185
>there can be too much garlic

>>14958951
Add butternut squash, chocolate powder, turmeric, cinnamon, allspice, and cumin. And 4oz of aged rum.

>>14958994
aluminum foil prevents freezer burn? or is there something underneath the foil protecting it

>>14958951
>To me it's chili and it's tasty.
But ...why do you want those italian seasonings in with your sausage??
I just don't want to taste fennel, anise, basil, marjoram, thyme, rosemary, parsley AT ALL in my sausage. You can't taste that italian seasoning in those crumbles?!
Johnsonville sells chorizo, as does Publix. Andouille fits the flavor profile. Or just use ground pork you can season yourself with garlic, paprika, cumin.

Also, I hope you're not using that entire can of costena chipotle. Top chili winners might fish out 2 peppers and a couple Tablespoons of the tomatoey smoky marinade per pot of chili, even any at all. That whole can has got way too much smoke.

Don't just add sugar if you can add jam or marmalade, or date syrup. I like hot mango chutney, or tamarind paste, just a Tbsp.
A bit of fine cornmeal adds a hominy or tortilla flavor that is subtle. My mom uses stewed tomatoes or spicy V8 for that weird hint of celery you can't really place.

>>14961291
i put a few foil wrapped packs in a 1gal. zip lock bag and put in the deep freezer

>>14961299
i only add about a tea spoon of brown sugar, however i do add the whole can of adobo but i'm making a giant pot of chili with 3lbs of meat and 4 cans of beans so it does get lots it there

>>14961483
lost

>>14961299

>>14960369
>one onion for 4 pounds of beef
>water instead of stock
Lol
>whole cup of coffee and a ton of cooking chocolate in addition to all those peppers
That's going to taste bitter as fuck

>>14961710
this

>>14960369
i don't know how i feel about the fact i was i that thread