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/ck/ - Food & Cooking


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12392907 No.12392907 [Reply] [Original]

What's your secret chili ingredient?

>> No.12392912

>>12392907
Flour

>> No.12392913

Beans

>> No.12392922

>>12392907
semen

>> No.12392927

I use as many peppers as I can find in the store. Common ones are hatch, habanero, jalapeño, bell, Thai chili, Anaheim, banana and sweet red. Peppers make the chili. Also, adding half deer and half beef makes it gamier and more rich.

>> No.12392929

pesto

>> No.12392931

>>12392913
based

>> No.12392942

>>12392907
usually hot sauce or chilis

>> No.12392947

Love

>> No.12392949

>>12392907
Corn

>> No.12392958

>>12392907
Lime juice

>> No.12392963

aspartame

>> No.12392966

Cinnamon

>> No.12392974

>>12392907
Beer and using more than 3 kinds of meat.

>> No.12392996

For me it’s NO BEANS

>>12392927
Based

>> No.12393005
File: 31 KB, 450x450, 8f9aa1d5-a646-4278-ab48-6d2675ee0b66_1.84100ef8ade1f6bbed8334b04e4209ab.jpg [View same] [iqdb] [saucenao] [google]
12393005

>>12392907
This salsa

>> No.12393009

>>12392913
this, pinto and black beans also chocolate, stout and diced beef not mince

>> No.12393020

A tablet (the whole round) of Abuelita Mexican hot chocolate. Adds so much depth of flavour.

>> No.12393024

>>12392907
blended chicken livers, makes it taste a lot meatier

>> No.12393025

>>12392907
splash of bourbon and the ashes of a big ass joint

>> No.12393029

Scott Tenorman’s parents

>> No.12393032

>>12393024
Sounds baller. I use puréed chicken livers in au poivre sauce for steak

>> No.12393035

Bush's Baked beans

>> No.12393052

>>12392913
Based and beanpilled.

>> No.12393056

>>12392907
chili powder

>> No.12393079

Coca Cola

>> No.12393082

>>12393029
>nothing in particular... cinnamon, nutmeg, your parents

>> No.12393090

>>12392907
Corn starch

>> No.12393093
File: 97 KB, 750x1125, calico beans.jpg [View same] [iqdb] [saucenao] [google]
12393093

>>12392907
Saying "fuck the chili" and making calico beans instead

>> No.12393101

>>12392907
Worchestershire sauce (1 tbsp.)

>> No.12393115
File: 14 KB, 319x357, 1250269901871.jpg [View same] [iqdb] [saucenao] [google]
12393115

>>12393093
>me as a kid
>come home and see a bunch of ground beef and beans on the counter
>excited because chili
>the unending disappointment when Dad makes his "famous" calico beans instead

>> No.12393124

cocoa
>>12393093
sounds like catfaggotry

>> No.12393157
File: 1.63 MB, 2576x1932, 20171213_121201.jpg [View same] [iqdb] [saucenao] [google]
12393157

>>12392907
Real chilis. That's it.

>> No.12393195

Spicy brown mustard

>> No.12393200

>>12393157
This. Using actual dried chiles, soaked and pureed in the blender instead of chili powder (a.k.a. reddish dust) yields so much more flavor.

I like to use a mix of pasilla, guajillo, and ancho chiles. None of them are super-hot, but I'm not interested in winning any hottest-chili contest.

For meat, I like to use buffalo or beefalo, if I can find it.

>> No.12393408

>>12392922
Hello there chronic fast-food poster. Do you not have anything to add be a use we are talking about actual cooking now?

>> No.12393417

>>12392907
I just buy Wendy's chili and say I made it

>> No.12393460

Made chilli for the first time recently and even let it simmer for way longer than the recipe called for, however it still didn’t have that much taste when I was done with it, even after salting it a bit more. Any anons have any ideas/suggestions? Only spices i used were paprika and cumin.

>> No.12393478

>>12392907
HFCS and MSG.

>> No.12393482

Smoked Spanish paprika

>> No.12393485

>>12393460
>Only spices i used were paprika and cumin
There's your problem.
And how many peppers did you put in it?

>> No.12393576
File: 63 KB, 488x488, shhhh.jpg [View same] [iqdb] [saucenao] [google]
12393576

>>12392907
I really like chipotles and adobo sauce in my chili. A 1:1 mix of beef and pork beats using entirely one or the other.

>> No.12393585

>>12392907
Fresh ingredients over powders.

>> No.12393634

>>12392907
Hatred... Some people say you can taste the love put into a dish, but everybody loves the spite I put into my chili.

I grow mexican oregano, scorpions, purple habaneros, and jalapenos, and I make my own chipotles. The oregano and smoked habs definitely add a depth of loathing.

>> No.12393644

>>12393408
you are correct. i only eat semen and shit.

>> No.12393683
File: 43 KB, 400x225, Mad March.jpg [View same] [iqdb] [saucenao] [google]
12393683

>>12393634
>instead of putting love into the dish, I put Hatred; everyone loves the spite
Alright. So I hear you've been stealing oysters. This has been making someone very unhappy.

>> No.12393685

>>12392913
This

>> No.12393725

>>12393683
I put them back in alphabetical order

>> No.12393741
File: 29 KB, 498x498, Mad March 3.jpg [View same] [iqdb] [saucenao] [google]
12393741

>>12393725
Last name first? You're walking a razor's edge.

>> No.12393743

>>12393576
This. Also star anise.

>> No.12393744

>>12392927
Based post. Black bean chili is my first childhood food I honestly remember. And any man who uses deer meat in a recipe is good in my books

>> No.12393749

>>12392907
Loooooove.

>> No.12393786

cinnamon, allspice, ginger, darkest dark chocolate i can find (90%+), soy sauce

>> No.12393828

use chunks of beef and stop cooking once it falls apart by stirring, and add beer

>> No.12393847

>>12393741
It's ok, I have very thin feet.

>> No.12393880

>>12392907
chili from previous batch

>> No.12393886

>>12392907
roux
toasted chilies
old bay
mrs. dash
msg
grilling my meat to get smokey taste

>> No.12393916

>>12393115
>Not liking calico beans
You were a fag child

>> No.12393944

>>12392913
this

>> No.12393964

For me Chili is typically a budget dinner so I’ve used ground beef but I’d love to buy an actually cut and use that. How much do you anons spend when buying for it?

>> No.12394050

Chile powder > Chili powder

>> No.12394088

>>12393485
1 big red capsicum (aka bell pepper), no actual chilli peppers because the recipe didn’t call for it, but i wouldn’t be against chucking some in. Also intend to add oregano next time.

>> No.12394091

black babies &mcNigga powder

>> No.12394092
File: 8 KB, 480x360, NOICE.jpg [View same] [iqdb] [saucenao] [google]
12394092

>>12393200
>>12393634
>>12393786
would try these.

>> No.12394099

>>12392907
Shitloads of onion

>> No.12394108

>>12392958
This!

>> No.12394112

Black bean paste, fish sauce, and/or aji panca paste depending on what's on hand
>>12392927
>>12392947
>>12393634
Very nice

>> No.12394120

pressure cooker

>> No.12395371

>>12392907
Fresh cayenne peppers and coconut sugar.

>> No.12395396

spaghetti

>> No.12395420

walnuts

>> No.12396571

>>12392907
not beans

>> No.12396580

>>12392907
instant coffee granules

>> No.12396610

>>12392907
Bananas.

>> No.12396616

White wine

>> No.12397843

few extra cloves of garlic (is that a secret?)

>> No.12397885

>>12392907
_____________love_____________

>> No.12397895

>>12392907
Pineapple

>> No.12397918
File: 29 KB, 741x568, hmm.png [View same] [iqdb] [saucenao] [google]
12397918

Why is /ck/ so in love with beans? They're not unpleasant but they also aren't something to get so fanatically anti-traditional about. I can't imagine finding out a bowl of chili was done properly without filler ingredients like beans and getting somehow *disappointed* by that news. Is that a legitimate thing? "Oh no, it doesn't have any beans!" An actual real life person would get upset about no beans?

>> No.12398005

>>12392907
No beans, if it has beans it's a stew not a chili.

>> No.12398008

>>12392913
How is that a secret? It's one of the essential ingredients.

>> No.12398037

>>12397918
Yeah. What a waste. Could have been a delicious dish with texture variety, but instead I've just been served meat slop.

>> No.12398064

>>12397918
W/O beans, it's just a filling for tacos or burrittos where most likely you would be smearing refried beans on the shell. A guisado if you will. No one wants to eat a bowl of spicy chunks of meat as a soup unless you're a drooling carnist demagogue.

>> No.12398088

maple syrup and cocoa powder

>> No.12398188

>>12398064
>carnist
Is that the explanation here? Vegans?

>> No.12399171

>>12392913

Beans are love
Beans are life
Embrace the bean

>> No.12399199

>>12393460
You fucked up, you need some chilis, diced tomato, green pepper, meat and suet and plenty of chili powder and a bit of tomato sauce

>> No.12399209

>>12392907
>>12392913
So this is all just an elaborate ruse to upset Texans, right?

>> No.12399290

>>12392907
niggertoes

>> No.12399310

>>12399290
I miss gramma. Tea, cookies, and racism when not around those niggers.

>> No.12399347

>>12392907
tomato bullion in place of some of the paste. It's very salty so a little goes a long way. but it adds a really nice savory (((umami))) flavor that goes so well with cumin, meat, and peppers.

>> No.12399397
File: 267 KB, 666x554, Screenshot_2019-05-11-22-01-21-2.png [View same] [iqdb] [saucenao] [google]
12399397

>>12393115
> "famous" calico beans
wtf is that ??

>> No.12399443

Butter

>> No.12399454

Beer and oregano

>> No.12399927
File: 78 KB, 553x662, new mexico vs texas.png [View same] [iqdb] [saucenao] [google]
12399927

>chili
i think you meant CHILE

>> No.12400078

Replace beef with veal, beef is the most overrated meat in existence. I'd even use turkey or chicken.

>> No.12400104
File: 388 KB, 500x382, 1557668835374.gif [View same] [iqdb] [saucenao] [google]
12400104

One piece of dark chocolate

>> No.12400128

>>12400104
placebo. too little to make a difference.

>> No.12400177

Chocolat

>> No.12400183

>>12393157
>>12393200
>dried
>not handpicked from your chili garden

>> No.12400185

>>12400183
lol
made me laugh

>> No.12400224

>>12400185
responds
made me respond

>> No.12400259

>>12392907
Chickpeas.

I usually use a mix of legumes and beans so it ends up like a Chili-Dal mix.

>> No.12400261

chicken stock

>> No.12400267

dried chili
sugar
beans
wallah

>> No.12400522

>>12400177
>xocolotl

>> No.12400631

I substitute chilies with garlic and tomatoes with onion, and use garlic when cooking the meat. Basically lots of garlic and onions.

>> No.12400682

>>12399209
yeah
but fuck "em

>> No.12400685

>>12392947
>>12393634
You two are either soulmates or mortal enemies

>> No.12401073

Espresso

>> No.12401098

>>12392907
Mexican piss

>> No.12402188

Ghirardelli cocoa powder and apple cider vinegar. So much depth of flavor

>> No.12402203

>>12392907
>chili
The last bastion of the culinary challenged prole.

>> No.12402207

Anything any of you guys make with a blender and actual roasted peppers shits on 99.99% of competition chili.

>> No.12402828

Whisky

I'm an alcoholic and I'll usually pour whatever I'm drinking into chili and sauces no matter what because it's sort of like a ritual thing at this point

>> No.12403453

Grape jelly, not even memeing. 10/10 for a slightly sweet chili especially if you use some banana peppers.

>> No.12404148

>>12392907
Beans

>> No.12404172

>>12402828
>>12403453
>>12404148
gross faggots

>> No.12404184

Peanut butter but not too much
Also a tiny bit of veggie broth

>> No.12404426

Cognac
Red wine
Short rib
Bacon lardons
Dried chiles
Brick roux

>> No.12404604
File: 22 KB, 470x336, 1551978027554.jpg [View same] [iqdb] [saucenao] [google]
12404604

>add beans
>chili becomes calico beans
>throw dish out because I wanted chili not calico beans

>> No.12404610

cocoa powder.

>> No.12405242

>>12392907
Liquid smoke

>> No.12405246

>>12392907
cum..in
seriously cumin makes the meal

>> No.12405261

>>12392907
MSG, Liver

>> No.12405269

>>12392907
Paprika.

>> No.12405616

One basil leaf

>> No.12405972

>>12392947
:)

>> No.12406091

>>12392907
Porter beer instead of water
Homemade stock

>> No.12406096

>>12392913
Red Beans are best nice and mushy

>> No.12406109

>>12392966
this, pinch of cinnamon

>> No.12406152

As a non American can somebody explain the autism about beans in chili?

>> No.12406159

>>12406152
It's just TX faggots being italian grandmas.

>> No.12406207

>>12406152
>can somebody explain the autism about beans in chili?
Beans don't add anything and if you can actually taste them that means your pseudo-chili was extremely weak. They're called "filler ingredients" in all the official chili organization write-ups.

>> No.12406275

>>12392913
This nigga eating beans

>> No.12406291
File: 2.78 MB, 272x198, Alex Jones Toasts Trump.gif [View same] [iqdb] [saucenao] [google]
12406291

>>12392913
>Beans
my brother of another color

>> No.12406329

>>12406152
It’s one guy on /ck/ bitching because a bean fucked his girlfriend or something.

>> No.12406354

>>12406329
>one guy
Nope. Authentic chili doesn't have beans. Nobody here invented that fact.

>> No.12407588
File: 309 KB, 1500x1125, chile-con-carne-recipe-12-1500x1125.jpg [View same] [iqdb] [saucenao] [google]
12407588

I usually make simple chilies or vegetarian ones, but i've gone all out on a chili before and I used a lot of the suggestions ITT.
- A mix of dried chiles: ancho, pasilla, guajillo, aji panca whatever
- Whatever fresh chiles available, even green ones or bell pepper
- Chipotle in adobo (or smoked paprika if I don't have any at hand)
- Lard or beef tallow
- Spices: cumin, coriander, star anise, cinnamon, cloves, allspice, mexican oregano, black pepper, bay leaves
- Chocolate de mesa (mexican dark chocolate that sometimes already has cinnamon and cloves)
- Stewing beef usually shortribs but shank if going fancy
- Beer sometimes cause I'm Belgian but beef stock is fine too
- Some form of MSG, whatever's at hand: anchovies, worcestershire/fish/soy sauce, shrimp paste, even marmite if going veg
- Minced liver paste if I have some
- Pressure cooker
- Generous amounts of onions(almost caramelized) and garlic
When I do this I usually agree with the texans and don't add tomatoes nor beans(which I do when doing simple chilis), i'm not a fan of the coffee addition too.

>> No.12407608

>>12407588
Oh and vinegar to adjust the acidity, I usually use cane.

>> No.12407669

>>12406152
it's like people who make bolognese without milk or goulash with macaroni noodles. they have no idea what the dish they're trying to make is supposed to be like but get mad when you tell them they're doing it wrong.

>> No.12407699
File: 53 KB, 390x299, 1494120545768.png [View same] [iqdb] [saucenao] [google]
12407699

Say bros, how would you go about making chili late at night? Say, between the hours of 1 and 3AM?

>> No.12408089
File: 23 KB, 355x242, 91-d3uUwWEL._SX355_.jpg [View same] [iqdb] [saucenao] [google]
12408089

This shit right here.

>> No.12408167
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12408167

Beans aren't a filler if you make them right and don't just dump a can of Bush's or whatever into the pot.
Prove me wrong.

>> No.12408218
File: 23 KB, 400x600, ci-old-milwaukee-48d55de75bea1694.jpg [View same] [iqdb] [saucenao] [google]
12408218

this and cinnamon

>> No.12408268

Chilli Powder
Red Pepper
Salt
Pepper
Minced Garlic/Onions
Paprika
Basil
Coriander

>> No.12408272
File: 201 KB, 700x394, chipotle.jpg [View same] [iqdb] [saucenao] [google]
12408272

>>12393200
>I like to use a mix of pasilla, guajillo, and ancho chiles. None of them are super-hot, but I'm not interested in winning any hottest-chili contest.
I feel the same. I use the same combo of dried, even just 2 can be good, or all of the above plus sometimes add a california chile too. What I don't like are chipotles, no smoke in my chili. Just good chili flavor not covered up. I always also add a big fresh poblano or cubanelle for the green pepper flavors too.

Sometimes I deglaze the pan after browning the beef with a splash of espresso or the leftover morning coffee.

For guests who like more hot? Oh, a sliced raw chili can be okay, tiny bird pepper, thinly sliced serrano (red), or ripe red jalapeno. What I prefer, though, because dried peppers are so rainsiny good and roasty .... I slice some anchos into rings with scissors, and pan fry them in olive oil until crispy (only takes a few seconds), and pass the rings and the resulting chili oil. It makes a nice topping (also good on popcorn).

>> No.12408298

>>12392907
coconut milk

>> No.12408355
File: 858 KB, 900x1042, e46c85bc27bc547e00dd2c62969075b2.png [View same] [iqdb] [saucenao] [google]
12408355

>>12392907
I use one onion for every pound of meat, I cook the onion in bacon fat before adding my protein, I don't drain the fat from my meat, I add in all my spices and let them cook for a bit in the fat, I deglaze the pot with around 1/5th a can of Dr. Pepper (I drink the rest while cooking), add in one can of tomatoes (pureed) for every pound of meat, then I add in the canning liquid from the beans and stir that in before adding in the beans, bring it up to a simmer, then let it go for an hour.

>> No.12408507

>>12392958
How much? Sounds interesting.

>> No.12409576

>>12392907
no beans but a can of corn. makes a nice contrast and adds some sweetness

>> No.12409578

>>12392927
My grandma taught me to make chili with all the different peppers. "Dog from every town"" she said. Same with apple pie

>> No.12409586

>>12392907
Knorr chicken stock pot

>> No.12409623

>>12398005
chili is a form of stew. piss off.

>> No.12409636

>>12406354
the search for 'authentic chili' is like the rodeo portion of the special olympics. Even if it's edible, you're still a retard for trying.

chili has beans, and doesn't have beans. authentic chili is a myth.

>> No.12409649

>>12408355
I use black coffee instead. It has the richness cocoa can add, but without risking sweetness... and I get to feel like a cowboy.

>>12409576
yes!

>> No.12409679

Black chocolate, a 100g for one big pot
aand wait for it..
~~NO MEAT~~

>> No.12409691

It should be served with cornbread.

>> No.12409772
File: 53 KB, 680x672, Ralph_pls_go_by_Zapkiller.jpg [View same] [iqdb] [saucenao] [google]
12409772

>>12409679
faggot

>> No.12409790

>>12392907
Chorizo

>> No.12409797

>>12392947
Is this code for semen?

>> No.12409799

>>12409772
underdeveloped primate

>> No.12409930
File: 2.99 MB, 800x450, k meetup.webm [View same] [iqdb] [saucenao] [google]
12409930

>>12392947
Is it this kind of love?

>> No.12409944

>>12409623
Yeah it's Chili, when it has beans it's just a stew.

>> No.12409955

>>12409944
When it doesn't have beans it's just stew. Nobody wants to eat that boring shit. Add some beans, and wow! Great chili. People love it.

>> No.12410257

>>12406354
>Authentic chili
Sure but "authentic" chili doesn't have tomatoes in it. If authentic simply means the oldest recipe, then chili can't have much more than beef, salt and chile peppers.

I can't be convinced that people who don't like beans in chili aren't simply picky eaters who don't like beans.

>> No.12410797

Made some chili right now, got a can of red kidney beans. Do I add them or not?

>> No.12411014

>>12410797
add em, fuck it

>> No.12411018

>>12392907
potatoes

>> No.12411083

>>12407588
This sounds about the same as mine. I've also had success using both cubed shortrib and a nice browned ground chuck in the same chili. Very luscious texture.
Pickled jalapenos and coriander are a must for sides - and if you go cheese, opt for a nice crumbly cheddar that breaks into little melty pockets.

>> No.12411100
File: 172 KB, 750x645, unnamed.jpg [View same] [iqdb] [saucenao] [google]
12411100

Took out the cinnamon and popped one of these in once. Great complexity, won me a cookoff.

>> No.12411162
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12411162

>>12410257
>I can't be convinced that people who don't like beans in chili aren't simply picky eaters who don't like beans.
It's not picky eaters. It's the official stance. Also people who uphold this aren't even saying they don't like the taste of beans. The reason for that rule is beans are filler ingredients that will either A) not taste like anything or B) will have a taste that comes through in a way that's a really bad sign because it means your "chili" was weak enough to allow that to happen
>If authentic simply means the oldest recipe
>>12409636
>chili has beans, and doesn't have beans. authentic chili is a myth.
Authentic chili's neither a mystery nor a controversy. It possibly has one of the least in doubt histories of any major dish in existence. And it's not like there was just one oldest recipe found without beans as a one-off thing. There's a long paper trail you can read through of chili over the years from the earliest instance to modern times affirming what the contents are.

>> No.12411182

Fish sauce

>> No.12411190

>>12396616
>>12393024
hmmm

>> No.12411589

>>12411162
>earliest instance
Right - meat, dried chili peppers and salt is authentic chili con carne. If your pretend "authentic" chili contains anything else (which it does) you're a hypocrite, TX faggot, just drawing an arbitrary line about ingredients that is as meaningless as everything else originating in TX.

>> No.12411599

>>12411162
>official stance
>chili police
>thinking the real world is cut and dry
gtfo off the kitchen

>> No.12411633

>>12411589
I'm a Texan, and chili has beans. And garlic, chilis, salt, etc. The meat was whatever couuld be had - eg. turkey, venison, pork from local javelina pigs, goat, sheep, or even beef if you had money and/or land. It evolved from native stew, and Mexican chili con carne. The oldest printed recipe suggests refried beans as a side dish, but chili does predate this, unless everyone in Texas and Mexico had identical farms and gardens (they didn't). If you didn't like the chili being served, you went without, and normally weren't invited back. Starvation was a real possibility in the 1800s, and people tended not to bitch about much.
The fucking idea of a singular 'real/true chili' is arbitrary and used by retards who eat Hormel and think cowboys wore stetsons. Anyone who disagrees is a yankee transplant.

>> No.12412216

>>12392907
It's not really a secret ingredient, so much as it's just not using any cheap shit.

Use chopped top round instead of ground beef, dried chiles instead of chili powder, fresh onions and garlic instead of powdered, home-made beef stock instead of boxed, home-made tomato paste, toast and grind your own spices instead of from a jar, etc.

I generally don't go for gimmicky ingredients like chocolate or coffee or whatever. Those make a fine chili, but I don't use them, personally.

Aside from that, my recipe is pretty simple.

>> No.12412348

What is a good Chili recipe? I am a novice cook and usually have no idea what im doing.

>> No.12412357

Quinky sauce

>> No.12412521

>>12392907
cinnamon

>> No.12412535

>>12412348
I don't know why it's on a /fit/ meme channel but it's unironically the best recipe I've found on jewtube
https://www.youtube.com/watch?v=HQ3YO7ovPp8

>> No.12412588

>>12412348
1 lb. beef, top round, chopped into peanut-to-almond sized bits
1 med. onion, diced
3 cloves garlic, crushed
1 tsp dried Mexican oregano
1 tsp ground cumin
3 Tbsp tomato paste
1 Tbsp brown sugar
3 cups beef stock, plus more if needed
2 Tbsp clarified butter
1 dried chipotle
1 dried ancho chile
2 dried pasilla chiles
1/2 tsp sea salt, plus more to taste
1/2 tsp black pepper, coarsely ground, plus more to taste

1. clean out dried chiles, dry fry them for a couple of until fragrant
2. soak them in very hot stock for about 20 minutes (retain stock)
3. place chiles in a blender with a bit of the stock and puree, reserve
4. over high heat, sear meat, in batches, in a skillet and reserve
5. over medium-heat, in a stew pot, sautee onions in butter, with salt and black pepper until soft and translucent
6. add the dried spices, tomato paste and garlic, and sautee for about 1 minute
7. add the chili puree, stock, and sugar
8. bring to boil, then simmer mixture, uncovered, for at least 2 hours, stirring regularly
9. if mix becomes too thick, add more stock.
10. once it reaches desired thickness, adjust seasoning, remove from heat, cover, let rest for 15 minutes

serve with traditional chili sides.

>> No.12412861

>>12412588
Your chili quantity is weak. For 1 lb of meat I'd do 2 guajillos, 2 anchos, 2 pasilla, 4 chipotles, 6 arbol. Stop being so wh*te.

>> No.12413310

>>12412861
It's chile con carne, not chile colorado, homes.

>> No.12413319

cheese and macaronies. Makes a mean Goulash

>> No.12413901
File: 37 KB, 480x524, 3060DBF1-E676-4275-8C98-D4FD66CA2855.jpg [View same] [iqdb] [saucenao] [google]
12413901

Am I supposed to drain the grease from the beef lads?

>> No.12414751

>>12392907
Have sex with it

>> No.12414779

>>12413901
No and you aren't suppose to have that much grease to drain off

If you are god forbid cooking with ground beef instead of chuck, then most of that "grease" is water and you need to cook it off until you beef starts sizzling in it's own fat

>> No.12415178

>>12392913

Beans are ALWAYS in chili. Are you guys actually retarded?

>> No.12415185

unironically a tea spoon of bavarian mustard

>> No.12415474

One little nug of my poo poo per half gallon of chili

>> No.12415613

>>12412588
I'm going to try this. Thanks, anon.

>> No.12415860
File: 175 KB, 925x544, CASI.jpg [View same] [iqdb] [saucenao] [google]
12415860

>>12415178
>Beans are ALWAYS in chili. Are you guys actually retarded?
Do you eat chili dogs with beans on them?

>> No.12415881

>>12392927
>adding half deer and half beef makes it gamier and more rich.
I really need to find a good place to buy deer, there's so many of them around here.

>> No.12415895

>>12393460
Check your spices, if they're old they may not taste of much anymore.

>> No.12415912

>>12397918
Would you eat a shepherd's pie without potatoes?

>> No.12415918

>>12398188
Are people just breaker-switches of hurt feelings? Don't get your polarity on us you weirdo, take a shower.

>> No.12415931

A bottle of corona. Makes extremely high tier chili.

>> No.12415938

>>12415918
Non-vegans don't call people "carnists."

>> No.12415947

>>12415912
>Would you eat a shepherd's pie without potatoes?
Potato for shepherd's pie is analogous to the chili pepper for chili. In both cases you're talking about the foundational base of the dish. Even if you're a "puts beans in chili" heretic you would still understand your filler ingredient isn't the foundational base of chili.

>> No.12416134

>>12406207
>Beans don't add anything
Texture or taste of beans are certainly added when beans are added.
>and if you can actually taste them that means your pseudo-chili was extremely weak.
That's just silly.

>> No.12416146

>>12407699
>Say bros, how would you go about making chili late at night? Say, between the hours of 1 and 3AM?
Chili can be complicated and simmered for hours, but you can absolutely make a one pot dinner of chili in under 30 mins. Brown ground meat, remove any rendered fat down to 1 Tbsp, add your aromatic veggies, sweat them, add your spices and chiles, add stock/tomatoes, simmer 15 mins, add beans if using. Serve with crackers. Literally 30mins beginning to end. It's better given more time, but if you go heavier on the browning, more spices and rich tomatoes, it'll be a delicious and filling dinner.

>> No.12416175

>>12392907
unsweetened cocoa powder

>> No.12416181

>>12392913
Die, motherfucker.

>> No.12416182

>>12415881
shoot one yourself pussy

>> No.12416211

>>12411162
>It's not picky eaters. It's the official stance.
This is from one chili cook-off and the fact it's Terlingua style, and the Terlingua chili cook off, then they want to rate the best Terlingua style chili, duh. Their style is a characteristic red style without beans.
This is not the same thing as "the official stance" or only authentic style whatsoever. It has to do with a regional, and quite famous, variation but it's not how everyone knows and loves chili. It's one version. The whole origin of the contest was to settle a regional dispute between a New Yorker and a Texan, and was simply a publicity stunt. The origin of chili being from the location of the cook off isn't a thing. There's no original, no authentic, no anything. It's all been reimagined to be something like that, but it's not. It's dudes getting together for fun competition and modifying rules over the years per their tastes. They even have a Verde style chili side contest, and clearly recognize styles exist outside of their trying to compare apples to apples.

My job's workplace has a monthly food event just for giggles, and one event is a chili contest each year with an overwhelming 30 some odd crockpots lined up and simmered til lunch, and we all blind taste test and it's quite difficult to rate a chili verde next to a african curry peanut influenced chili, next to a chili con carne, next to a brisket chili with black beans, next to one with 3 toppings of crema, cilantro and crushed tortillas....and it goes on and on with the levels of salt, levels of burn, and so forth. I commend the rules for conformity but only someone defensive would quote them like proof of authority evidence for authenticity.

>> No.12416215

>>12416211
>This is from one chili cook-off
No it isn't. There are shots from three different organizations in that image.

>> No.12416294
File: 82 KB, 618x410, AuthenticPizza.jpg [View same] [iqdb] [saucenao] [google]
12416294

>>12416211
>There's no original, no authentic, no anything.
Exactly, that's why you can pour maple syrup and ketchup on sea urchin, deep fry it, coat it in honey mustard and gravy, stick it on top of a bowl of mint flavored ice cream, and call it an authentic philly cheesesteak.

>> No.12416430

>>12392907
Dark chocolate

>> No.12416946

Mango or pumpkin. The pumpkin is a gamble, it's either incredible or terrible and I can't figure out why I can never make it consistent

>> No.12416966

>>12416294
that's a Delaware cheesesteak, you rube.

>> No.12416975

>>12416966
It kind of weirds me out to realize I forgot Delaware was a state until seeing your post just now.

>> No.12417013

>>12392907
100% cacao

>> No.12417054

QUICK

I am gonna make chili for the first time this week.

What is the ABSOLUTE BEST meat and BEST spices.

>> No.12417093

im about to make chili for the first time in my new Lodge™ 6qt dutch oven that i bought today

Do I brown the beef first and then add onions, or do I saute the onions in oil then add the beef?

if im gonna use 3 cans of beans and 1 can of diced tomatoes, how much chili powder should i use? like 1/4 cup? I have chili powder, ancho powder, and chipotle powder

>> No.12417094

Tarragon.

>> No.12417106

>>12400128
It's a very big piece.

>> No.12417122

>>12411100
I wonder Prairie's Bday Bomb or Chistmas Bomb would do.

>> No.12417320

>>12416975
The authentic state of Delaware: forgotten, with or without beans..

>> No.12417331

>>12417122
I'd give it a crack if you don't mind potentially wasting ~$7

>> No.12418010
File: 811 KB, 3030x1412, Untitled.jpg [View same] [iqdb] [saucenao] [google]
12418010

>> No.12418094 [DELETED] 
File: 218 KB, 480x640, image.jpg [View same] [iqdb] [saucenao] [google]
12418094

Chorizo
Grape jelly
Smoked ancho chili powder
Breast milk

>> No.12418237

>>12418010
I don't know about the others, but I can tell you that neither of the food items in the pizza column is correctly labeled.

>> No.12418367

>>12392907
Blackstrap molassas

Blueberry jelly

>> No.12418399

>>12418094
Hot damn I love pregnancy tits. My wife has a pair just like these currently.

>> No.12418403

Msg, anchos, mustard

>> No.12418446

>>12392907
Goat cheese

>> No.12418468

>>12418094
I threw up in my mouth, thx!

>> No.12418473
File: 74 KB, 262x166, smug cyborg.png [View same] [iqdb] [saucenao] [google]
12418473

dark chocolate

>> No.12418718

>>12392907
Mommies juice

>> No.12418771

>>12416215
>No it isn't. There are shots from three different organizations in that image.
All 3 are Terlingua red style chili cook off information. I guess you really just want to be right.

>> No.12418780

>>12417093
>Do I brown the beef first and then add onions, or do I saute the onions in oil then add the beef?
Meat takes longer. You don't want sweet caramelized onions, just sweated onions.

>> No.12419900

>>12414779
Oh shit. I’ve been using ground beef. I always thought the reason why my chilli was bland was because of the grease from the 80/20 ground beef

>> No.12419906

>>12415895
My spices are maybe 2-3 months old but my chilli is still bland. Too much grease from the ground beef?

>> No.12419917 [DELETED] 

>>12392913
kys

>> No.12419937

>>12417331
>>12417122
It's not good. I too have won cookoffs with xocovesa. Most other imperial stouts are too sweet and fuck up the flavor. Xocovesa IPS a dry and bitter enough stout that you dont need to worry about the additional sugar being added.

>> No.12419961

>>12409930
source?

>> No.12419985

>>12408089
beat me to it
...also goya red sofrito if im out of sazón
or maybe the green version if im making a turkey chilli instead of beef

>> No.12420612

I made a mistake and put dry beans in with my meat and tomatoes figuring that it's just boiling anyway and the beans would soak up the chili flavor better if I did it that way.
It's been simmering 3 hours now and they still don't taste tender. How much longer do I have to go?

>> No.12420715

sneed

>> No.12420740

>>12420612
your supposed to soak beans for 8 hours before cooking. I would also blanch them before soaking so they don't try and sprout.

>> No.12420779

>>12420612
Update: this chili is shit. I fucking hate Japan, they don't sell canned beans anywhere here.

>> No.12420830

>>12417093
brown the meat first

>> No.12420845

>>12418771
>All 3 are Terlingua red style chili cook off information.
No they aren't.

>> No.12420850

>>12392907
Tar-like black coffee.

>> No.12420873
File: 1.45 MB, 3407x1399, 230-dollar-arttisinal-cast-iron-skillet.png [View same] [iqdb] [saucenao] [google]
12420873

>>12392907
my secret isnt the ingredient, its what its cooked in, in my case a $230 artisinal cast iron skillet made by iron forging artisans in Portland, Oregon.

>> No.12422568

Gonna make chili tonight, dont have any dried chilies can I use fresh habanero and jalapenos? Salt pork for flavor or just beef?

>> No.12422590

>>12420740
this and you aren't supposed to add acidic ingredients (tomatoes) until after they soften.

>> No.12422624

>>12392907
Nina Simone

>> No.12422781

>>12393157
I just go for the adobo can

>> No.12422819

Maple beans, maple bacon, and a pork shoulder and cheap beef roast done in the smoker.

>> No.12422836

>>12422568
fresh peppers have a completely different taste than dried ones. if you can't buy dried peppers get a good powder like gebhardt or even one of those carol shelby kits from the store.

>> No.12422847
File: 73 KB, 700x699, 5DFD99B7-A60A-42D4-B70D-DF67B0CA51F3.jpg [View same] [iqdb] [saucenao] [google]
12422847

Pimenton, gives a very rich smoky flavour.

>> No.12423734
File: 61 KB, 488x488, lard is gud.jpg [View same] [iqdb] [saucenao] [google]
12423734

>>12420873
you got ripped off buddy

any anons use pic related
my family loves when i use lard refried beans
but half of us are fat slobs so idk

>> No.12423748
File: 127 KB, 750x683, 81B68A57-516A-4AA5-B7A7-960D4721F76D.jpg [View same] [iqdb] [saucenao] [google]
12423748

>>12392907
Love

>> No.12423761
File: 137 KB, 404x501, 656E05F5-7597-418A-815C-8E6221D19293.jpg [View same] [iqdb] [saucenao] [google]
12423761

>>12392907
Red wine, actually

>> No.12423843
File: 72 KB, 512x512, a03b2e34c52e7bd8b1781891.jpg [View same] [iqdb] [saucenao] [google]
12423843

egg noodles

>> No.12423907

>>12402828
I do this too, anon. I say "give it a drink of what you're having".

>> No.12423919

Chipotle peppers in adobo and Andouille sausage.

>> No.12423927

>>12392907
>>12423748
my secret ingredient is legitimately anger
for my personal recipe I put in chocolate and beer and corn because I KNOW it pisses people off

>> No.12423943
File: 647 KB, 2672x1503, IMG_20190529_220355723-2672x1503.jpg [View same] [iqdb] [saucenao] [google]
12423943

>>12423927
I too enjoy trigger non-corn posters

>> No.12424004

>>12392912
>Using flower to thicken chilli

Digusting.

>> No.12424006
File: 39 KB, 720x720, Neural_dream.jpg [View same] [iqdb] [saucenao] [google]
12424006

For me it's the crunch that roach exoskeletons provide along with their earthy almondy flavour

>> No.12424026

>>12392907
Venison!

>> No.12424027
File: 10 KB, 196x258, D7gis1xXoAAj1_Y.jpg [View same] [iqdb] [saucenao] [google]
12424027

>>12420873
>$230 artisinal cast iron skillet
>paying that much for a single pan

>> No.12424106
File: 352 KB, 1456x617, 275.png [View same] [iqdb] [saucenao] [google]
12424106

>>12424027
$230? what are you some poorfag?
>not buying the $275 cast iron skillet with patented octagonal multi-pour technology handcrafted by iron forging artisans in Portland, Oregon that's wound from 300 series stainless steel rod stock and hand polished to high luster

>> No.12424138

red eye gravy y'all come back now