How do I make a great beef chili without busting the bank with a million ingredients? Every chili I make is always OK at best or passable, but I want a chili that will blow someone's socks off without having to use dozens of 1/4 tsp of X spice, sold only at your local Whole Foods.

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Anonymous Mon Sep 16 21:32:01 2019 No.12931573 [Reply] [Original]

How do I make a great beef chili without busting the bank with a million ingredients? Every chili I make is always OK at best or passable, but I want a chili that will blow someone's socks off without having to use dozens of 1/4 tsp of X spice, sold only at your local Whole Foods.

>>	Anonymous Mon Sep 16 21:33:36 2019 No.12931583 If you add more than 5 ingredients to a dish, you're a young person trying to impress. Less is more in so many cases.

>>	Anonymous Mon Sep 16 21:37:17 2019 No.12931597 Cumin and garlic powder

>>	Anonymous Mon Sep 16 21:38:58 2019 No.12931601 File: 508 KB, 1440x810, ayakaconsider.jpg [View same] [iqdb] [saucenao] [google] >>12931573 Lots of beans.

>>	Anonymous Mon Sep 16 21:46:16 2019 No.12931632 >>12931573 >2lbs ground meat >can of heinz beens >can of kidney beens >tomato paste >onion >garlic >chili >louisiana hot sauce for some zazz

>>	Anonymous Mon Sep 16 21:48:13 2019 No.12931642 >>12931632 Explain how to make this as if i was mentally retarded and the most complicated food i make is cereal.

Anonymous Mon Sep 16 21:50:07 2019 No.12931651

Here's a recipe for chile con carne, authentic Texas style. All of the ingredients are cheap, and there's not that many of them.
>cubed beef chuck
>onions
>garlic
>oil
>beef broth/stock
>5 oz. can of tomato sauce
>pepper vinegar or Tabasco
>chipotles in adobo sauce
>assorted dried chilies
>flour/corn starch to thicken
Brown the cubes of beef thoroughly and set aside. While the beef is browning, remove the seeds from the dried chilies and boil them in broth/stock for a few minutes. Add a couple of chipotles and blend until smooth. Cook onions in some oil until golden and translucent. Add garlic and cook for 1 minute. Add a pinch of flour and cook for 1 minute. Add beef and tomato sauce and simmer until beef is tender. Add corn starch slurry if the chili isn't thick enough. Add Tabasco sauce or vinegar if it needs some acidity. I like to serve it over white rice with some kidney beans on top.

>>	Anonymous Mon Sep 16 21:50:33 2019 No.12931654 >>12931642 You'll need to stir it with your penis, that's obvious.

>>	Anonymous Mon Sep 16 21:52:37 2019 No.12931666 >>12931632 >>12931597 I use ground beef, onions, garlic, tomato sauce, chile powder, cumin, oregano, cayenne, salt, black pepper, and hot sauce. It always turns out ok, but I want it to be stronger, in your face level, like cajun cooking.

>>	Anonymous Mon Sep 16 21:57:43 2019 No.12931692 >>12931601 ew

>>	Anonymous Mon Sep 16 22:02:31 2019 No.12931719 >>12931573 the only spice that's actually important is cumin

>>	Anonymous Mon Sep 16 22:06:17 2019 No.12931736 Hmm. Don't drain the fat from the beef.

Anonymous Mon Sep 16 22:06:44 2019 No.12931737

>>12931573
Start with decent quality beef. Typically larger cuts of a decent braising meat is cheaper than if it's already broken down. If it is not cheaper, you still have the benefit of being able to trim it better yourself than most inexpensive butchers will bother with. Cube it 1.5-2 inches. You can cube small or mince it yourself if you don't like pic related style chili (just a picture I pulled off google of the larger chunk chili that I prefer).

Use 1 sweet or yellow onion per 1.5 pound of beef. Most white and red onions are too pungent. Dice them small.

Use chipotles in adobo sauce. You can find decent quality cans for cheap most places. Otherwise almost any variety of dried smoked pepper will work, but you will need to adjust for heat and flavor however you prefer.

If you aren't making your own beef stock or broth, look into starting. It's not very expensive if you save your trimmings over time, but a vacuum sealer helps and freezer space is a must. If you aren't looking to go down that rabbit hole, find the best premade low sodium beef broth you can manage. It won't be anywhere near as good as what you can make, but it's much better than water. You will want about 1 quart per pound of beef.

Dried oregano. Make sure it hasn't been sitting in your cupboard for a year. It was already sitting in a warehouse and on a store shelf for that long. About .5 teaspoon per pound of beef.

Tomato paste. There are differences in quality, but it does not make a gigantic difference here, so long as it isn't some watery or starchy mealy mess or having an ingredient list that takes up 1/4 of the can label.

Fresh garlic. Unless you live in the arctic or are cooking out of a chuckwagon, there's no reason to use the powdered stuff. Fine mince or paste it.

Ground sage, about .5 teaspoon per pound beef (again, don't use old flavorless stuff).

Whiskey. If you wouldn't drink it, don't use it to cook with. You don't need much, but it matters.

>>	Anonymous Mon Sep 16 22:15:58 2019 No.12931781 >>12931737 Can i make chili in a 5qt pot? With no lid.

Anonymous Mon Sep 16 22:19:47 2019 No.12931801

>>12931737
One tablespoon molasses per pound beef.

Sear beef in a pot, heavily. Get a decent crust on the cubes. One flip to sear two sides is enough. Reduce heat, remove beef from pot, and add onion. Lightly the onion, then add garlic. Add tomato paste (forgot quantity in last post - 1 tablespoon per pound beef) and cook until it starts to darken. Add chili peppers (forgot amount in last post - 4 ounces per pound beef for minimal heat, add more for preference) and whiskey. Cook until almost all of the liquid has evaporated. Add beef stock, salt (about 1/3 as much as you would for a finished dish) molasses, sage, and oregano. Bring this to a boil, then reduce to a simmer. Cook for at least 1/2 hour and strain. I typically let it go for an hour. Add beef back to pot with the strained liquid. Bring to a boil, reduce to a low simmer until it thickens up (at least 2 hours) adding more stock or water if needed. Add salt to taste. Adjust with brown sugar if you want (some dried chiles are pretty bitter).

>>	Anonymous Mon Sep 16 22:21:07 2019 No.12931811 >>12931781 Yes. A lid is nice to help you control reduction, but there are other ways to adjust, like adjusting the heat or adding more water.

>>	Anonymous Mon Sep 16 22:23:27 2019 No.12931828 >>12931801 lightly brown the onion**

>>	Anonymous Mon Sep 16 22:25:34 2019 No.12931843 File: 160 KB, 1280x960, chili.jpg [View same] [iqdb] [saucenao] [google] >>12931737 I also forgot the picture. Having to make two posts is too hard for me, it seems.

Anonymous Mon Sep 16 22:32:34 2019 No.12931873

>>12931573
>skirt steak
>sear it in a cast iron
>chop finely
>Dutch oven
>load it up with bell peppers, chili peppers, chipotle peppers, garlic, white onion, and tomatoes
>cook until softened
>add steak
>season with salt, pepper, lime juice, cumin, and oregano
>pour in a beer
>simmer 4 hours

Anonymous Mon Sep 16 23:34:36 2019 No.12932079
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>>12931573
>toast the dried peppers in the dry pan
>brown the fresh peppers with the diced onions
>add the meat, fresh garlic and a splash of worchestershire sauce
>brown the meat thoroughly
>deglaze the fucking pan
>put browned meats into pot along with the water you used to deglaze and some stock
>add some fresh, diced tomatoes as well as canned ones, maybe a finely diced pickle
>add beans, squish a few with a spoon to help consistency
>bring to boil
>add some 100% cocoa, lots of cumin, smoked paprika, oregano, pepper and salt
>cook a little more, turn off the heat and keep stirring to prevent it from burning at the bottom
>let it rest
>reheat before meal and add more of the spices if needed
.
The most important parts are the meat, cumin and good peppers. Use lots of them, a few milder ones or sweet peppers if you can't into heat. Anaheims and Banana Peppers are good. For hot peppers use what you like, but pretty much anything grown in the southwest works.
Hot sauces and chili powder are memes and for tastelets that are afraid of peppers whishing to eat a bean bolognese.

Greentext is how I do it, some shit is purely optional, like the pickle or the worchestershire sauce, but don't skimp on the cumin, cocoa and peppers

Pic related. Don't even (you) me about the corn. I like it, but it's entirely optional.

Anonymous Tue Sep 17 00:07:42 2019 No.12932176
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>>12931573
This stuff, (i prefer consmate, but whatever cheap brand you can get works) mix with browned ground chuck, chopped onions, and generous amount of chili powder. There you go.
If you wanna take it a step further mix 1/4 cup of corn starch with a bit of warm water till it thickens, then pour it into the chili for that thiccness.

>>	Anonymous Tue Sep 17 01:02:19 2019 No.12932387 Is there a chili that can be made between the hours of 1 and 3 am perhaps?

>>	Anonymous Tue Sep 17 01:35:33 2019 No.12932481 File: 25 KB, 500x381, E9130CAC-0BFD-44A5-99A3-2C82C680EC0D.jpg [View same] [iqdb] [saucenao] [google] >>12931573

Anonymous Tue Sep 17 02:02:31 2019 No.12932567
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>>12932079
Anon as you lay in bed, your stomach filled to the brim with spicy, fibrous concoction forces your intestine to produce a sharp, tangy smell of absolute heavenly goodness comes up from under your lower body. As the scent reaches your nostrils you cover yourself entirely and start violently huffing the perfume of gods.

>>	Anonymous Tue Sep 17 05:02:05 2019 No.12933053 >>12932567 What the fuck?

Anonymous Tue Sep 17 05:43:12 2019 No.12933140

>>12931573
>How do I make a great beef chili without busting the bank with a million ingredients?

I make bean chili every day
beans(homemade), green peas(frozen), ginger, pepper, tomato paste, black pepper, chili powder, cumin, Italian seasoning (right before eating), aspartame (to sweeten it up, right before eating), ground celery seed, paprika, garlic powder, and some salt (using sparingly).

these are basic spices you can buy in bulk. my chili tastes great, I eat it every day for breakfast. takes 10 minutes to make.

>>	Anonymous Tue Sep 17 05:44:29 2019 No.12933142 >>12931573 Probably a stretch, but you don't have / can borrow a pressure cooker? Use that to blast and concentrate your tomato component. Also brown beef in batches. Makes a difference.

>>	Anonymous Tue Sep 17 07:12:04 2019 No.12933321 >>12933140 >beans(homemade) >10 minutes to make NANI!?

>>	Anonymous Tue Sep 17 07:22:16 2019 No.12933345 File: 57 KB, 450x450, 50867d3d-7718-41a1-aec8-cd0c41afdc79_1.acedc80651d84fad6a2c0d5260a49fee.jpg [View same] [iqdb] [saucenao] [google] Add beef and 8 oz. tomato sauce. Under $10 total.

Anonymous Tue Sep 17 08:17:05 2019 No.12933456

>>12931573
Chili is one of those things you don't need a recipe for, you can wing it.
You know what you like, put that in, and whatever else you're trying to use up. Get the ratios about right visually, adjust for liquid level, spice, and salt. You're fucking done, don't overthink chili, it really is a pot of shit customized to your own tastes. Following a "recipe" here is fucking retarded, there is no correct recipe.

>>	Anonymous Tue Sep 17 08:20:05 2019 No.12933461 >>12933321 >beans(homemade) >10 minutes to make >NANI!? I make the beans in advance and store them in jars in the fridge. I make 1155g (dry weight) of beans at a time, which is over 4 quarts of cooked beans.

>>	Anonymous Tue Sep 17 08:51:44 2019 No.12933544 why is /ck/ suggesting canned ingredients when OP is cooking on a budget?

>>	Anonymous Tue Sep 17 11:12:20 2019 No.12933919 >>12931573 A little vinegar goes a long way in chilis, soups and stews. Also use fresh sauteed veggies instead of canned, they are cheaper and have more flavor.

>>	Anonymous Tue Sep 17 11:14:19 2019 No.12933932 >>12933919 >vinegar gross

>>	Anonymous Tue Sep 17 11:55:52 2019 No.12934089 >>12933932 shirley you jest

>>	Anonymous Tue Sep 17 12:02:31 2019 No.12934103 >>12931573 anchovies, dark soy sauce, red wine, ground turkey, beef, black beans, red beans, habaneros

Anonymous Tue Sep 17 12:54:31 2019 No.12934267

> I want a chili that will blow someone's socks off
Conventional chili can benefit from a small amount of a nuanced ingredient for some zip
it could be one of:
>shallots, red onions
>Canned chipolte pepper and addobo sauce
>Dried arbol chili peppers
>wild animal sausage, venison, hog etc
>coriander, cumin, black pepper blend

>>	Anonymous Tue Sep 17 13:36:55 2019 No.12934404 >>12931573 Cumin. Dark chocolate. Beer. Simple.

>>	Anonymous Tue Sep 17 13:41:07 2019 No.12934416 >>12931666 >store bought chili powder That's your first mistake. >tomato sauce That's your second mistake. It's dilute and already contains salt and sugar. >hot sauce Completely unnecessary if you used whole dried chiles.

>>	Anonymous Tue Sep 17 13:50:54 2019 No.12934442 >>12931651 This

Anonymous Tue Sep 17 13:59:47 2019 No.12934474

>>12931573
Here’s a real basic ingredient list with only one special spice, feel free to add or remove whatever to it, sometimes I’ll add ground beef to this as well for extra body or as a thickener or not use as much port tasting for sweetness.

• Vegetable oil or olive oil
• 2 lb. Beef Chuck (cut into 1 inch cubes do not trim or remove the fat)
• 2 medium yellow onions (small chop)
• 6 garlic cloves (finely chopped)
• ¼ cup chili powder
• 1 Tbsp. ground cumin
• 1 medium red bell pepper (diced)
• 1 lb. lean ground beef
• Kosher salt
• 1 Tbsp. Garlic Salt
• 1 28oz can of diced tomatoes
• 1 14oz can of tomato sauce
• 2 15oz cans of red kidney beans (rinsed and drained)
• 1 small can of chipotle peppers in adobo sauce
• 1 cube of baking chocolate (usually wrapped in paper)
• ¾ cup of dark coffee
• ¼ cup of tawny port and ¾ cup of tawny port
• 4-5 turns of South African Smoke from Trader Joes
• 6 shakes of Tabasco sauce
• 6 shakes of Chipotle Tabasco sauce
• 6 liberal shakes of Worcestershire sauce
• Salt and pepper to taste

>>	Anonymous Tue Sep 17 14:03:03 2019 No.12934481 File: 19 KB, 355x266, 51px6JQx79L._SX355_.jpg [View same] [iqdb] [saucenao] [google] >>12931573 Chili Is 3 ingredients Dried Beef, Dried chilis, and water. Nothing else belongs in Chili

>>	Anonymous Tue Sep 17 14:12:00 2019 No.12934511 >>12934481 *citation needed

>>	Anonymous Tue Sep 17 14:12:45 2019 No.12934513 >>12934481 shut up bitch

>>	Anonymous Tue Sep 17 14:16:06 2019 No.12934530 >>12934511 >let me just carry these fresh chilis and Fresh Beef for weeks on horseback

>>	Anonymous Tue Sep 17 14:25:25 2019 No.12934567 >>12934530 what am dried chilis?

>>	Anonymous Tue Sep 17 14:26:47 2019 No.12934568 File: 1.87 MB, 200x150, surprise_andre.gif [View same] [iqdb] [saucenao] [google] >>12934474 >basic

>>	Anonymous Tue Sep 17 14:51:20 2019 No.12934644 >>12934568 is it to basic?

Anonymous Tue Sep 17 14:54:57 2019 No.12934658

>>12931573
You'll need some peppers. Jalapeno is a must (chili doesn't taste right to me without it), some bells or poblanos for the low end, maybe some habs for the burn and some sweetness. Smoking the beef and some of the peppers helps immensely. Onions, garlic, maybe some mexican oregano, salt, pepper, cumin, and some paprika if you're not getting enough earthy pepperiness from the bells and/or poblanos. That's the basics... Tomatoes are always good. Beans are always good, if often unwelcome. Anything else is just gravy on the cake.

It's hard to mess up by overdoing it, but it's also hard to get it taste exactly the way you want the same day you're cooking it. I find a solid simmering step - almost like making a porkolt - is necessary.

>>	Anonymous Tue Sep 17 14:59:52 2019 No.12934675 >>12934267 Dried chiles de arbol are more heat than anything. They're much better used fresh and green for some snap to your heat. For dried/smoked, guajilos, anchos and chilpotles are much more bang for your buck.

Anonymous Tue Sep 17 18:43:43 2019 No.12935526

>>12934416
Also this
Why are people against trying it ffs.
>hurr autistic texans
No, it's about the chili's. It's not hard at all. Hardest part is learning which chili's are spicy, which are earthy, which are sweet and so on. No matter which you use, starting from dried chili's will make your chili better than using store bought powder. If you must use store bought, use a fuck ton. You really almost can't overdo it and if you do, add other shit.

>>	Anonymous Tue Sep 17 18:48:21 2019 No.12935547 >>12934530 Beef wasn't carried at all. They trapped wild game. We use beef today because it's better. They made chili because small animals taste like shit, but if you cook it with dried chili's it doesn't matter.

>>	Anonymous Tue Sep 17 18:48:56 2019 No.12935553 >>12931573 Who the fuck is breaking the bank making chili? Is it a piggy bank? Pathetic.

>>	Anonymous Tue Sep 17 18:50:12 2019 No.12935558 >>12931573 Stay away from pajeet spices, a small amount can ruin the whole thing. You shouldn't need a lot of spices in general if you start with quality ingredients.

>>	Anonymous Tue Sep 17 18:50:14 2019 No.12935559 >>12935547 Salt beef and pork were very common in cowboy times

>>	Anonymous Tue Sep 17 18:59:33 2019 No.12935591 >>12934416 See >>12931651 that's my recipe I use a small amount of tomato sauce and hot sauce to give the chili a little bit of acidity. It's not sour, and it doesn't taste like pure tomato. It's basically just seasoning.

>>	Anonymous Tue Sep 17 19:07:01 2019 No.12935625 >>12931573 Add MSG

>>	Anonymous Tue Sep 17 19:07:06 2019 No.12935626 File: 317 KB, 557x550, 1557721487112.png [View same] [iqdb] [saucenao] [google] >OP thinks cumin and chili powder are expensive Give up. Cooking is beyond your ability.

>>	Anonymous Tue Sep 17 19:23:17 2019 No.12935730 For me, it's 2 types of cumin.

>>	Anonymous Tue Sep 17 21:29:31 2019 No.12936283 >>12931719 This

>>	Anonymous Tue Sep 17 21:41:22 2019 No.12936325 >>12931651 that's meat sauce, not chili

Anonymous Tue Sep 17 22:26:31 2019 No.12936481

>>12931666
use fresh habanero, 2-4 for the pot should give it a nice kick, mince them seeds and all, throw a little cilantro too

honestly chili is just a spice receptacle dish so you do u, i like to boil a few fresh mint leaves into the pot, then take em out as it cools

>>	Anonymous Tue Sep 17 22:28:07 2019 No.12936491 File: 40 KB, 640x625, 1564450529327.jpg [View same] [iqdb] [saucenao] [google] >>12931651 >adding corn starch just to thicken instead of simmering for hours

>>	Anonymous Tue Sep 17 22:29:23 2019 No.12936500 >beef >spices >tomatoes >tomato sauce Basic bitch chili.

Anonymous Tue Sep 17 22:31:54 2019 No.12936513

>>12936491
I always thicken stews with corn starch. They don't get thick enough otherwise. Not even beef shank simmered for hours gets thick enough. Do you think gravy is just reduced stock? It's not. It always has thickeners. Chili has thickeners, too. It's not soup.

>>	Anonymous Tue Sep 17 22:45:15 2019 No.12936581 >>12936325 Then tell us what chili is, since you're the expert.

>>	Anonymous Tue Sep 17 23:41:54 2019 No.12936798 >>12936513 >Chili has thickeners tomato paste, beans, chili powder all will thicken up a chili

>>	Anonymous Wed Sep 18 02:08:04 2019 No.12937158 >>12936513 Chili does not have thickeners beyond the principal ingredients. It's not a fucking stew.

>>	Anonymous Wed Sep 18 05:43:16 2019 No.12937659 >>12937158 >It's not a fucking stew. What the fuck is it then? It's meat simmered in spices and vegetables for a few hours until thickened by reduction. That's what a fucking stew is!

>>	Anonymous Wed Sep 18 12:26:53 2019 No.12938647 >>12931573 Use ratio 1:1:1 of meat, carrots and celery, its healtier and less expensive

>>	Anonymous Wed Sep 18 12:28:27 2019 No.12938654 >>12931573 >busting the bank the fuck? onions, tomatoes, beef, and stock is breaking the bank?

Anonymous Wed Sep 18 16:54:41 2019 No.12939774
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>>12931573
Okay, yes. Chili is one thing I can cook well. Here are a few things to help. This may just be the total recipe :
>1
Your beef should be the lowest cost, highest fat beef to be had. This is fat, not cartiledge/grissle. Fat is flavor. It can be ground, or cut, the form does not matter. To cook the beef, boil it in a tiny amount of water, not even enough to cover it, and COVER THE POT. This is the key. You are heating the beef, drawing out it's moisture, and weeping out it's fat. It cooks in it's own fluid.
>2
Uncover the beef when it is grey, and done, and turn the heat up to a rolling boil. Why? Because we are removing the water, and keeping the fat. The water boils off, and the beef begins frying to a brown in its own fat. You can add onion early on if you wish, which will produce it's own water. We do not ever remove or drain the fat. It stays in the pot.
>3
Bean go in chili. Pinto or red, no harlicot or kidney. People who do not put beans into their chili are decadent fools.
>4
Spices and herbs. Your main flavoring is the chili pepper itself. Cayenne, chipotle, deseeded jalapeno, and guarajo (probably misspelled) are all used to taste.
The herbs/non-peppers are garlic, salt, and oregano. Yes, oregano.
Notice that cumin is not here. This is because cumin must be roasted as a seed for any real flavor. Commerciial cumin powder is sawdust.
>next step.
This is the secret. Coffee, added to your seasonings, before you add to the pot. The coffee adds so much complexity, for almost no cost. We add almost no water to the chili, rather the chili should be quite dry/thick, with the only oisture not coming from the ingredients to be coffee.
> so.
500g beef > 1 tin beans > 1 commercial seasoning packet > extra seasoning (oregano, chili powder, modest paprika due to sweetness, garlic, salt) > coffee > fresh or canned chilis.

Anonymous Wed Sep 18 19:02:08 2019 No.12940311

>>12931573
Use dried chilis and cumin seeds, not powders. 1 Ancho, Guajillo, and Arbol chili pepper per 2-3 lbs of meat, plus 1 tbsp of cumin seeds per 2 lbs of meat and 1 tbsp of dried oregano for every 3 lbs of meat.

Remove the seeds and stems from peppers and cut them into 1-2 inch pieces, then toast them and the cumin seeds in a dry pan until the peppers are toasty and the cumin is fragrent. Add all these to a blender along with your dried oregano and blitz in the blender until everything is a powder. Run the powder through a fine mesh sieve and blend any solid pieces you have left. Homemade chili powder that beats ANYTHING you will find in the store. Use for individual batch or make a fuck-ton and seal in an air-tight jar for future use. Keep cool, dry, and dark.

>>	Anonymous Wed Sep 18 19:13:23 2019 No.12940368 File: 45 KB, 600x600, 1563647180959.jpg [View same] [iqdb] [saucenao] [google] >>12939774 >boiled gray beef gtfo you limey brit and dont enter any more chili threads ever again

>>	Anonymous Wed Sep 18 19:51:28 2019 No.12940544 >>12931642 Fry the meat and then drain the grease. Put it in a pot with the rest of the ingredients and cook on low all day or until you’re hungry enough. I cook mine in the crockpot for 6 hours.

Anonymous Wed Sep 18 19:54:03 2019 No.12940560
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>>12931573
bust the bank? on chili? how would that even be possible? what expensive shit are you putting in chili? sure you can buy a million ingredients but they're all cheap so you would just end up with MORE chili

Anonymous Wed Sep 18 20:52:06 2019 No.12940853
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>>12940368
When ground beef is boiled it is a dark grey. When it is fried it becomes brown. I am not British, but close... in a way.
>>12940560
Beef prices are rising, and many people are under the impression that chili requires cut roast, steak, or other costly sections of the carcass.

Anonymous Wed Sep 18 21:02:33 2019 No.12940913

>>12940853
>many people are under the impression that chili requires cut roast, steak, or other costly sections of the carcass.
well don't do that, damn. I should hope someone who's cooking on a budget doesn't need it explained to them that they don't need to buy steak for a recipe that traditionally uses ground beef which you can get for like $3/lb NOT on sale.

>>	Anonymous Wed Sep 18 22:19:13 2019 No.12941220 >>12940853 >>12940913 shit dude if you can't use beef just grab pork shoulder it's even cheaper than beef chuck or ground beef.

>>	Anonymous Wed Sep 18 22:29:20 2019 No.12941264 >>12940913 >for a recipe that traditionally uses ground beef which you can get for like $3/lb NOT on sale. where the fuck do you live third worlder that's like 8 bucks a lb

>>	Anonymous Wed Sep 18 22:33:10 2019 No.12941285 >>12940913 >which you can get for like $3/lb NOT on sale. HAHAHAHAHA

>>	Anonymous Wed Sep 18 22:36:54 2019 No.12941299 >>12941285 >>12941264 not that dude that's about the price of ground beef in California, steak in maybe $8

>>	Anonymous Wed Sep 18 22:45:17 2019 No.12941339 >>12941264 >that's like 8 bucks a lb >>12941285 dude i can get 5 lb of 73% Lean/27% Fat Ground Beef for 12.22 here in californa

>>	Anonymous Wed Sep 18 22:48:26 2019 No.12941351 >>12941339 also to add if i wanted to stock up i can get 10 lb for $19.82 comes out to $1.98 a pound

>>	Anonymous Wed Sep 18 22:51:40 2019 No.12941365 >>12941285 what's funny, spaz?

>>	Anonymous Wed Sep 18 22:54:25 2019 No.12941378 >>12941264 just lol'ing at the idea of some broke guy paying $8 for a pound of ground beef and then wondering why his chili is so expensive

Anonymous Wed Sep 18 23:09:08 2019 No.12941438

>>12931651
this is the only good recipe in this thread but it needs cumin and oregano and you should use masa instead of corn starch. everyone else is retarded. chili is all about the peppers. all the recipes with a ton of other ingredients but barely any actual peppers are completely missing the point.

>>	Anonymous Wed Sep 18 23:22:06 2019 No.12941488 >>12937659 That is called braised meat until you decide to make it into a stew.

>>	Anonymous Wed Sep 18 23:58:26 2019 No.12941645 >>12931573 Use hotter peppers, dont discard the seeds, add them. Use a beer.

>>	Anonymous Thu Sep 19 01:57:47 2019 No.12942013 >>12941488 What is a stew to you then?

>>	Anonymous Thu Sep 19 03:55:12 2019 No.12942324 >>12942013 stew is components cooked with and served in gravy

>>	Anonymous Thu Sep 19 05:42:37 2019 No.12942602 >>12942324 Chili uses masa flour and fat, that's enough to be a stew.

>>	Anonymous Thu Sep 19 11:25:40 2019 No.12943515 I thought we already concluded that chili is a curry

>>	Anonymous Thu Sep 19 11:28:56 2019 No.12943528 >>12943515 and cereal is soup

>>	Anonymous Thu Sep 19 17:06:41 2019 No.12944553 >>12942602 Maybe your chili uses masa flour. Most do not. You decided to make yours into a stew. That does not mean all chili is, nor ought to be a stew. Chili as a minimal definition is meat braised with chili peppers.

>>	Anonymous Thu Sep 19 17:16:43 2019 No.12944583 >>12931573 Double the amount of beef listed on the recipe, for starters.

>>	Anonymous Thu Sep 19 17:25:21 2019 No.12944615 File: 88 KB, 640x640, chili.jpg [View same] [iqdb] [saucenao] [google] Best chili comin threw

Anonymous Thu Sep 19 19:26:21 2019 No.12945141

>>12931573
I make mine with lots of dried chili's deseeded and roasted, then blended with beef broth.

If I'm going all out, I cube up some beef but I'll use ground if I'm feeling cheap. I then slice up fresh chili's, these as well as the dried are different every time I make it. Jalapeños almost always make it in.
I'll use a little onion but you'll barely notice it.
Don't drain fat either. I cook that for an hour or 2 and eat, it's better the next day.

Now ima fuck with you people, I like to serve it over regular pasta (usually shells) when I'm feeling cheap as well. Roast me

>>	Anonymous Thu Sep 19 19:37:14 2019 No.12945193 >>12945141 oh I see they finally got electricity in Cincinnati

>>	Anonymous Thu Sep 19 19:41:02 2019 No.12945203 >>12931573 the most important part is the beans. Black eyed peas is often recommended but traditionally you want to use about a 60/20/10 mix of green beans, serrano peppers and ground turkey. If you want a kick you can add half a knobble of garlick.

>>	Anonymous Thu Sep 19 19:47:02 2019 No.12945224 >>12945203 you english have such a dry sense of humor

>>	Anonymous Thu Sep 19 19:57:57 2019 No.12945265 >>12945224 what

>>	Anonymous Thu Sep 19 20:03:40 2019 No.12945283 File: 61 KB, 492x692, hnk dynamite.jpg [View same] [iqdb] [saucenao] [google] sweet potatoes black beans ancho chiles little bit of cocoa powder

Anonymous Thu Sep 19 20:11:55 2019 No.12945309

>>12931573
I'm sick of retards conflating true chili (aka chili con carne) with chili stew/cowboy stew, which is what most people are talking about. Making a true chili is all about the spice mix. If you don't care about that or don't want to fuss, fuck off then. To make a good chili stew is super easy.

>>	Anonymous Thu Sep 19 20:13:02 2019 No.12945316 >>12931573 Where do you live?

Anonymous Thu Sep 19 20:18:20 2019 No.12945341

>>12931666
>Get dried chili's from a mexican store or even walmart/kroger.
>Remove stems and seeds
>Cut them up
>Toast them until lightly smoking
>Two options now
>Grind them up into a chili powder
or
>Cook in roasted chicken broth and turn into a paste along with cumin and other based chili seasonings.
>Get multiple kinds of chili's, by the way. I use Arbol, Mexico, and a different third one every time to mix it up.
>>12931737
This guy has good advice, but it sounds like you don't want to do all of that stuff. Don't worry about making your own broth, but you might want to get some better than bouillon for extra flavor. (though if you want to make your own broth, it's always a great idea)

>>	Anonymous Thu Sep 19 20:22:48 2019 No.12945359 >>12931583 not when you are trying to clear your fridge before everything expires

Anonymous Thu Sep 19 20:23:12 2019 No.12945362
File: 12 KB, 194x260, dried chili peppers.jpg [View same] [iqdb] [saucenao] [google]

OP, basic chili con carne recipe is ground beef, onion, green bell pepper, garlic, ground spices of salt, pepper, cumin, chili powder, and maybe a pinch of mexican oregano, canned tomatoes and drained kidney beans. In that order, actually. The trick to get more flavor is to brown the beef, drain the fat, sweat the onions and garlic, warm the spices in the rendered moist juices a bit before adding those tomatoes, and simmer a bit before the beans. Time saving tricks to reduce simmer time include buying preseasoned beans or preseasoned tomatoes, using 2 types of ground chili powder like blends like Mexena chili seasoning, and all those other 1000 additions you're talking about, pinch of coriander, deglaze with beer, or rich tomato paste or beef paste.
But, what I do, and get excellent flavor is ladle out a bit of the hot brothy juices right after I add my tomatoes, about 1 cup to my blender with a handful of my assorted (deseeded) dried chilies. Soak 5 minutes to soften the chilies, then whirl up, then add the chili slurry back into the chili pot. No, dried chilies are not expensive by the bag but kinda hard to find in stores. Each dried chili has a different flavor, but ancho is my favorite. I keep a separate ziploc bag of california, ancho, guajillo, pasilla, new mexico...whatever I pick up at Wal-mart or local markets. I do not like chipotle in chili, though, hate the smoke taint, but others love it, or bacon. I just want the pure chili taste of my childhood when I make chili. Nothing stops me from baking cast iron southern corn bread or beer quick bread with a sweet honey butter, or topping it with rice, oyster crackers, cheese, cilantro, chopped serranos, fried dried chili strips, whatever mood, sometimes rice, even.
If your chili isn't tasty in 20 minutes, yes it will be better the next day, but changes are the ratio is just off.

>>	Anonymous Thu Sep 19 20:30:23 2019 No.12945383 I forgot to grab corn flour to thicken it... can I just throw in some regular flour?

>>	Anonymous Thu Sep 19 20:31:49 2019 No.12945388 >>12945383 make a roux

Anonymous Thu Sep 19 20:53:08 2019 No.12945446

you don't need a recipe to make good chili, but there are definitely techniques for building flavor you can use. thoroughly browning meat and building up as much fond as possible, charring your peppers before dicing them, cutting your onions to the right thickness, grinding your own spices, using your own stock, etc.

>>	Anonymous Thu Sep 19 21:57:05 2019 No.12945684 >>12931583 Beef Chili powder Cumin Salt Lettuce Tomato Olive Cheese Well I guess my mom was a young person trying to impress me every taco Tuesday growing up.

>>	Anonymous Thu Sep 19 21:58:21 2019 No.12945689 >>12945684 Oh forgot about the shells and Spanish rice shed sometimes make on the side but oh well

Anonymous Thu Sep 19 22:34:31 2019 No.12945825

What are some other things to put chili on top of? I got a fresh pot of chili simmering now and I was thinking of some ideas. I will probably do cornbread and rice tomorrow, but I was thinking of maybe frying up some home fries tonight. I also got a bunch of pierogi in the freezer, I wonder how that would be?

>>	Anonymous Thu Sep 19 22:38:12 2019 No.12945840 >>12945825 scallions, sharp cheddar and cojita, pickled jalapenos, sour cream, banana peppers, oyster crackers, bacon, might wanna mix and match list.

>>	Anonymous Fri Sep 20 01:57:56 2019 No.12946432 >>12944615 >2 ounces of chili powder and 1 tablespoon of cayenne for 100 servings is this a fucking joke?

>>	Anonymous Fri Sep 20 02:00:28 2019 No.12946436 >>12945383 use crushed corn chips

>>	Anonymous Fri Sep 20 02:01:32 2019 No.12946439 >>12946432 Has to be. That'd be remarkably bland

>>	Anonymous Fri Sep 20 04:54:35 2019 No.12946839 >>12931719 *beans

>>	Anonymous Fri Sep 20 06:36:28 2019 No.12947059 >>12945684 Yeah she was trying to fuck you anon. This is why you’re a virgin.

Anonymous Fri Sep 20 07:08:25 2019 No.12947134

>>12931573
My recipe is fry the beef in olive oil in a large pot. Throw in the onions, garlic, and fresh chilis. when thats cooked nicely, toss in a can or two of crushed tomatoes. Add some water. Throw in your dried spices, chili pepper, salt, orgeano, garlic powder, onion powder, etc. add beans if u want, i use black beans. Simmer for at least an hour stirring every 10 min.

>>	Anonymous Fri Sep 20 07:10:13 2019 No.12947139 >>12931573 just go buy a pre made "4 alarm chili" kit. if you are going to be so fucking low effort about it. might as well get pre chopped onions as well.

Anonymous Fri Sep 20 13:31:15 2019 No.12948181

>>12947139
this but unironically. if you ignore the directions you can make a chili that's going to be better than one you would make without starting from dried peppers. I recommend the carol shelby and old hired hand brands. only use 1 small can of tomato and 2 cups of beer or stock instead of however much water it says.

>>	Anonymous Fri Sep 20 13:33:18 2019 No.12948189 >>12931583 Then why is asian food so good?

>>	Anonymous Fri Sep 20 16:27:24 2019 No.12948825 Gonna make a big batch of chili to share with friends in the next couple days. Will post here if the thread is still up, will start a new one if not.

>>	Anonymous Fri Sep 20 16:35:30 2019 No.12948854 >>12931632 Used crushed tomatoes instead of paste and add onion, garlic. Chili powder

>>	Anonymous Fri Sep 20 16:36:53 2019 No.12948858 >>12948854 Whoops. Add the last 3 things after you've stewed the tomatoes for a bit*

>>	Anonymous Fri Sep 20 16:40:12 2019 No.12948868 >there are people who use chili powder instead of whole chilis and think they are qualified to give advice

>>	Anonymous Fri Sep 20 19:07:01 2019 No.12949364 >>12948868 Any pepper combination you are fond of?

>>	Anonymous Fri Sep 20 19:47:16 2019 No.12949526 File: 32 KB, 278x381, Pop.jpg [View same] [iqdb] [saucenao] [google] >>12933140 >no meat.

Anonymous Fri Sep 20 20:49:52 2019 No.12949794 [DELETED]

UK fag here, gonna have a western movie night with my parents tomorrow evening as they love those movies and thought I'd make proper 'cowboy' stew. Reckon I'll use some mixed beans, black eyed peas, red onion, garlic, ginger, tinned tomato, tomato puree, cayenne peper, smoked sausage, beef stock, green chilli, coriander, pepper, salt, spring onion and whatever else I can find and cook it down for about 2-3 hours then garnish it with some more coriander and spring onion, might make some cornbread too. Using meat for the chilli seems kind of unauthentic as it would cut into profit for the cowboys.

>>	Anonymous Fri Sep 20 21:42:24 2019 No.12950006 I have some left over chili left, should I have it with rice, or with cheese in a Turkish roll? Will it go with ricotta?

>>	Anonymous Fri Sep 20 22:37:40 2019 No.12950182 >>12950006 rice

>>	Anonymous Fri Sep 20 22:40:04 2019 No.12950190 >>12950182 Thanks anon

>>	Anonymous Sat Sep 21 01:27:10 2019 No.12950597 >>12949364 I use ancho, guajillo, pasilla, new mexico, arbol, plus one or two chipotles in adobo and some ghost pepper powder.

Anonymous Sat Sep 21 01:35:34 2019 No.12950619

>>12931573
>thinking any chili has a million ingredients
>thinking chili is some kind of luxury food that costs a lot in any circumstance
>wants mind-blowing chili without using any spices other than salt and pepper
>thinks good spices are only sold at whole foods
the most goddamn pleb post I've seen in a while. honestly you'll probably go nuts over canned chili with a little bland cheap hot sauce in it. don't even bother.

>>	Anonymous Sat Sep 21 01:40:36 2019 No.12950640 >>12931573 >busting the bank >chili you're doing it wrong....

>>	Anonymous Sat Sep 21 01:51:46 2019 No.12950672 blow someone's socks off? sounds dangerous

Anonymous Sat Sep 21 01:54:22 2019 No.12950681

>>12931573
>>12931642
peel the outer layer off an onion and chop it up and put it in a pan
when the onion starts to brown put 2 pounds of ground beef (80% lean) in the pan and start breaking up the meat as it browns
when the meat is brown, drain half the fat from the pan and put in your spices (fat is flavor and spices are fat soluble which helps permeate the spice throughout your chili)
stir around for a bit until it looks a bit like sloppy joe mix
add a can of diced tomatoes and add half a cup of chicken stock and half a cup of beef stock (if you want a thicker, heartier chili dont add the stock right now)
let it cook at a gentle simmer while stirring every 10 minutes or so
if it looks like its getting dry, add some stock (even if you want it thick add stock anyways or else you will burn it)
when its almost done to the consistency you like, add in a can of drained beans
i like to add in some corn and okra myself

>>	Anonymous Sat Sep 21 02:15:12 2019 No.12950764 >>12931597 coomin

Anonymous Sat Sep 21 09:34:28 2019 No.12951832

>>12931573
All you need for chili con carne is:
>ground meat
>onions
>tomatoes
>chilies, black pepper, salt
Fry the meat and the onions, then add the tomatoes and a little water, thow chilis in, let it simmer for an hour or two and then throw the spices in until it tastes good.

Everything else is optional. And that should already taste great on its own, assuming you did not buy shit quality ingredients. Just make sure you brown the meat properly to get those roast aromas. If you need more mass add beans, if you need something to chew on then add something like sliced cabanossi.

Some people add cumin and that tastes okay too, but be aware it changes the whole thing.

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/ck/ - Food & Cooking