/ck/ - Food & Cooking

[Anonymous No.11627631]

I'm alone in my house for a while with a good amount of ingredients and I wanna make a good bowl of chili
Can anyone recommend a good chili recipe?

I don't have any beans and no current way of transportation

[Anonymous No.11627634]

inb4 add chocolate and remove beans

[Anonymous No.11627636]

add chocolate and remove beans

[Anonymous No.11627646]

what are our options for meat, tomato products, vegetables, and spices?

once we know what you have to work with, we can give better advice.

[Anonymous No.11627660]

>>11627646
I have a bunch of Bell peppers, onions and canned tomatoes. all your basic spices such as garlic, onion, chili powder a lot of other spices
And two pounds of ground beef

[Anonymous No.11627699]

>>11627660
>Sweat onions
>Add ground beef and brown
>Add tomatoes (I'd crush them up with a spoon or a masher so they break down easier)
>Add bell pepper and spices
>Add liquid (stock would be preferable)
>Bring to a boil and then a simmer to reduce
>Stir somewhat consistently, add a bit of flour thicken it up if that's your preference

[Anonymous No.11627703]

>>11627660
cook the beef, onion, and peppers (chopped up as fine as you prefer) in a big heavy bottomed pot with a few tablespoons of butter, let them go for a while on a medium-medium high heat, then put some canned tomatoes and either water or stock of some sort in there, then add a good amount of whatever spicy/flavorful things you enjoy. adjust amounts of ingredients as you prefer. hope it comes out great.

[Anonymous No.11628275]

Make your own chili paste by toasting dried chilies and simmering them with beef or chicken stock then toss em in a blender

[Anonymous No.11628280]

Also you should get stew meat for a chunky chili

[Anonymous No.11628282]

do not use minced beef, cut it into tiny cubes

t. texan

[Anonymous No.11628327]

>>11627631
Get ready op. We gonna chili.

You need chili peppers. Get 'em.

[Anonymous No.11628332]

>>11628327
Starting from the upper left those were anaheim, guajillo (dry), arbol (dry), ancho (dry), jalapeno, habanero.

Take the dry peppers and the habaneros and cut the tops off.

[Anonymous No.11628337]

>>11628332
Put those in a blender jar, pour in a beer. We're doing this first so the peppers can soak while we do the rest of the prep. If you don't have beer use beef stock or broth, tomato juice, or V8.

[Anonymous No.11628340]

>>11628337
Now, we need some meat. Sirloin is good. So is chuck or brisket. Cut it into steaks about 3/4" thick. Season w/ salt and pepper, rub it into the meat.
If you only have ground meat, make hamburger patties and season those.

[Anonymous No.11628342]

>>11628340
Fire up your grill. Sear your meat. Don't worry about cooking it through, just make sure you get some color on there. Char and blister the fresh peppers as well.

[Anonymous No.11628345]

>>11628342
Here's what we're looking for.

[Anonymous No.11628352]

>>11628345
Chop up peppers.

(you can remove the skins if you want, but I don't need to since muh blendtec)

[Anonymous No.11628355]

>>11628352
Dump the chilis into the blender jar which had the dried chilis soaking in beer.

[Anonymous No.11628361]

>>11628355
Then puree it. The smoother the puree the hotter it will be.

[Anonymous No.11628365]

>>11628361
Slice meat into cubes

[Anonymous No.11628370]

>>11628365
And we're going to need more meat. Bison, Pork, and the bottom is Venison. It doesn't really matter what you use, but aim for a combination of different meats.

[Anonymous No.11628373]

>>11628370
Well aren't you just the pope of chilli town.

[Anonymous No.11628374]

>>11627631
>no beans
Well, don't make chili until you get some. Any alternative just isn't chili.

[Anonymous No.11628378]

>>11628370
The bowl contains 4 large onions, chopped up.
If you have good fresh tomatoes by all means use 'em. I didn't, so I am using boxed.

[Anonymous No.11628390]

>>11628374
beans are terrible for you and taste like shit, I never use them in chilli

[Anonymous No.11628393]

>>11628378
Since I didn't grill that ground meat I browned it in the pot, in batches. You want it brown, not gray. The flash in the shiny pot makes it look lighter in color than it really is.

[Anonymous No.11628397]

>>11628393
When the meat is brown dump in the onions. They are moist which will deglaze the pot for you.


>>11628390
>beans are terrible for you and taste like shit
can'tcook moron detected.

[Anonymous No.11628405]

>>11628390
>beans are terrible for you
I'm constantly surprised by the new heights of stupidity the mongrels on this board manage to attain.

[Anonymous No.11628406]

>>11628397
After the onions have turned translucent add the rest of the ingredients. Just dump it all in the pot.
I added two seasonings you can see in this pic. On the left is a heaping tablespoon of smoked hot Spanish paprika. On the right is about 1 tb of fresh ground cumin. Bring to a simmer.

[Anonymous No.11628411]

>>11628406
Simmer on low heat until the meat is suitably tender, usually about 4 hours.

[Anonymous No.11628416]

>>11628411
Serve!
Some skillet cornbread would be a nice side. Or just keep it simple and have saltine crackers.

[Anonymous No.11628451]

>>11628416
That looks fucking tasty.

[Anonymous No.11628489]

>>11628416
Needs fritos and sour cream

[Anonymous No.11628656]

>>11627631
you make good pots of chili, not bowls
i mean i make a good bowl of chili, empty can of Hormel Chunk No Beans into a wide shallow bowl and microwave (covered) for 2 minutes, stir, microwave another minute.

[Anonymous No.11628749]

You need a few essentials:
1. good chillies. Use Ancho or something like that- dried smoky chillies. Grind them up preferably or just chop them small if you have the hours to simmer it properly
2. roasted and ground cumin- Do it yourself in a dry pan then a mortar/pestle or spice grinder
3. Good dark chocolate. Be careful not to add too much but use a good 70%+ chocolate and add maybe a row and a half
4. Honey. Maybe a tbsp or so. Again be very careful

The rest of it is pretty obvious- use good meat, simmer it for at least 2 hours, properly brown the meat etc.

[Anonymous No.11629343]

>>11628352
Just wanted to ask a question. I also char my chillis (all-be-it in the oven broiler) but if you were to remove the skins, would there be any point in charring them? I guess it would make peeling easier, but you would lose all the flavour from charring right...? I've never tried removing the skins anyway.

[Anonymous No.11629352]

>>11628416
Looks a little soupy, which is by no means a bad thing. You ever tried adding beans or sweetcorn?

[Anonymous No.11629604]

I like to mix in a mashed baked potato to thicken it up a bit

[Anonymous No.11629615]

>>11627631
Where’s the beans? Looks like shitty sloppy joe mix.

[Anonymous No.11629647]

>>11629352
I do the corn thing sometimes if I'm making the chili especially spicy. beans are always too waxy to me and distract from the spices cause they absorb like shit or something. I just add more meat like cubed steak/flank strips honestly

[Anonymous No.11629737]

>>11628416
Looks shit

[Anonymous No.11631078]

>>11629352
Sure, I sometimes add beans. I didn't that time, but I have nothing against it.

Sweetcorn? Eh, I find it doesn't add that much but sometimes I add hominy. Again, I didn't this time.

>>11629737
Post yours.