/ck/ - Food & Cooking

[Anonymous No.13006087]

Let's cook some chili

Peppers are from left to right:
Top, habaneros, jalapeños, pablanos
Bottom, arbol, passila, new Mexico chili's, and guajillo

[Anonymous No.13006100]

>>13006087
That's gonna way too spicy, Anon

[Anonymous No.13006103]

>>13006087
Oops had passila and new Mexico mixed either way.

We start by selecting whatever dried chili's we want. I used the last of the guajillo and passila just to get rid of em, in this chili, the new Mexico is the real star using the whole bag, and then half of the arbol.

Once you've got the seeds out, cut them into small half inch pieces with some scissors and roast until aromatic.

[Anonymous No.13006105]

>>13006100
Cuck lmao.

Remember to add dry spices too. Garlic, meat to add consistency and reduce the heat once it's ready. I'd recommend ground beef and chicken. Though, you can argue that's less of a chili.

[Anonymous No.13006107]

Whats up with peoples obsession with capsaicin?

[Anonymous No.13006111]

>>13006100
Not OP but it would be just right for me. That's the tricky thing with peppers though, you build a tollerance so fast. Last year I grew a bunch of ghost peppers and the first one knocked my socks off but by the end of the season I was just casually putting them on sandwiches abd shit.

[Anonymous No.13006112]

>>13006103
>not frying the jalapenos and chopped onions

Pepega

[Anonymous No.13006113]

>>13006100
Wh*toids aren't allowed outside of their /deenz/ containment zone.

[Anonymous No.13006116]

Based and Christopher Ranch pilled

[Anonymous No.13006119]

>>13006100
I didn't use it all no worries. I like making a sandwich spread with habaneros and olive oil. Most of those are for that.

Anyway, once roasted soak the dried chili's in hot water until soft and blend with water or beef broth to a paste.
I had hoped this would show the color difference between this and the bright red tomato stuff I normally see here, but my phone sucks. It's a burgundy though.

[Anonymous No.13006122]

>>13006119
Dude. Can you like actually make recipe here? I'm too retarded to read post by post. Sounds amazing though.

[Anonymous No.13006130]

>>13006112
Uh... Well since I don't have a picture of the meat cooking, I guess that's the step I'm on. Don't drain the fat at all unless you're using some seriously fatty shit. My veggies go in now. The jalapeños and pablanos were all chopped up, probably like 6-8 habaneros don't know. And half an onion

[Anonymous No.13006149]

Looking good so far, someone using dried chilis for once. I prefer to char the jalapenos first though

[Anonymous No.13006150]

>>13006122
Never really made one. You just kinda throw it together. If you follow the steps, what your left with will be good probably.

After those veggies have cooked to soft, into a pot with the meat and let it stew. This is how it looks a half hour later

I used ground beef. Only because I'm poorfag though, cubed is much better for a couple reasons but mostly because you can sear it really nice.
To do that, do in small batches so they don't steam each other only searing on the bottoms.

But I used pleb ground beef anyway.

[Anonymous No.13006151]

>>13006130
Bro you gotta chop those veggies into smaller pieces, wtf.

[Anonymous No.13006152]

>>13006150
Oh, and a fuck load of Cumin. I add that to the paste and also after it's cooked because Cumin can cook off kinda.

[Anonymous No.13006162]

>>13006151
I like the crunch. I knew they were pretty big for most peoples taste though. >>13006149
Absolutely my dude. You get so much different flavors that way. I made one heavy in guajillo last it tasted super raisiny.

[Anonymous No.13006163]

You're making my asshole hot

[Anonymous No.13006171]

>>13006100
Pussy

[Anonymous No.13006174]

>>13006162
>I like the crunch. I knew they were pretty big for most peoples taste thoug

People want their chilli to basically just be bolognese sauce with taco flavoring it's sad...

[Anonymous No.13006181]

>>13006087
you only need 1 or 2 habaneros
RIP your butthole

[Anonymous No.13006187]

>>13006174
Bruh. It's fucking pathetic. I want to chew into the heat. OP is making a masterful dish here and it's making me HATE not having it rn. He has the paste and the fucking crunch.

Fuck me.

[Anonymous No.13006193]

>>13006087
If you only used 1 or 2 jalapeno and habanero it should be edible. Nice to see the use of toasted dried pepper instead of generic chili powder style product. Consider adding mexican oregano.

[Anonymous No.13006205]

>>13006150
Did you use onion and garlic too, I hope? Also a touch of tomato is always welcome.

[Anonymous No.13006211]

>>13006150
When are you going to add the beans?

[Anonymous No.13006230]

>>13006193
If I were making it for company I would have removed the membranes of more of it. I really like spicy and have a pretty good tolerance for it as well. I still think reapers are retarded hot. Anyway I kinda made this to keep it to myself. Other people I live with always eat a fuck ton of my chili when I make it but can't take spice the way I do.
>>13006174
I've only been lurking here a couple months and noticed that. I came from diy. Then when you criticise it they claim you're an autist. It's not even about the heat it's about the unique flavors chili's have even amongst their own group. Every chili I make comes out completely different just using like 4 different kinds in the paste.
It's depressing to think they'll never experience the complexity of flavors you can get.
>>13006205
Yeah half a large onion fried. About 2-1 peppers to onion. Did I add tomatoes? Sometimes but never to the quantity most guys here want

[Anonymous No.13006248]

>>13006230
>I've only been lurking here a couple months and noticed that. I came from diy. Then when you criticise it they claim you're an autist. It's not even about the heat it's about the unique flavors chili's have even amongst their own group. Every chili I make comes out completely different just using like 4 different kinds in the paste.
>It's depressing to think they'll never experience the complexity of flavors you can get.

Not many people know that out of all your peppers the spiciness will not surpass the heat of the habaneros, it will only add flavor from then on, and habanero is a good amount of heat for a chili to be honest.

[Anonymous No.13006299]

>>13006174
>>13006187
ok you can have crunchy chili without gigantic misshapen cuts of green pepper, fucking mongoloids.

[Anonymous No.13006428]

>>13006299
I meant that I like chunks of it but yeah that's true. Tastes good as shit though so no regrats

[Anonymous No.13006431]

[Anonymous No.13006435]

[Anonymous No.13006441]

>>13006122
Oh and when you get it to here you can taste and do what you want from there. Even if you think you want more peppers fuck it throw em in stew it longer.

Things people like to add would be
a small amount of diced tomato
Beans
Chili powder (maybe you findits not enough yet)
Cumin
Paprika
Cilantro

But really whatever you want in the end.

[Anonymous No.13006445]

>>13006435
>>13006431
Put me jn the epic reddit screencap.

[Anonymous No.13006586]

And to trigger any actual autists >>13006211
Yeah I did. Like I said, poor fag that actually makes his food spicier just to horde it kek

If I made it with cubed beef I wouldn't though because it's kinda in the way imo for that.

[Anonymous No.13006772]

>>13006586
I'd eat this with lots of bread and beer, and feel disgusting after.

[Anonymous No.13006779]

>>13006107
>Whats up with peoples obsession with capsaicin?

Why do girls cut their arms?

[Anonymous No.13006794]

>>13006087
Looks good man.

[Anonymous No.13006827]

>>13006586
unironically looks great

[Anonymous No.13006832]

>>13006779
tastelet cope right here

[Anonymous No.13006858]

Made some chili oil some weeks ago. The oil is way too concentrated, way too hot and my hands burned like they were on fire for four days.

[Anonymous No.13006905]

>>13006586
Looks a little thin how would you thicken it

[Anonymous No.13006919]

>>13006087
Seems like a lot of people like what I did today and one at least asked for the recipe. Well, I still can't give the recipe because I don't really have it, but this is the book I learned chili from as well as my dad who gave it to me and following will be the two best recipes.

[Anonymous No.13006930]

>>13006905
Corn masa is traditional but whatever thickener you got will do

This guy is pretty dam hot and if you don't deseed religiously it won't be fun. My dad made it once and his cousin slept on the toilet.

[Anonymous No.13006935]

>>13006919
>>13006930
And this was the first one I ever made. It's good, but I really recommend stepping up to dried chili paste when you can

[Anonymous No.13006940]

>>13006919
This is one of the gayest boomer images I've ever seen.

[Anonymous No.13006954]

>>13006940
Cool, it's definitely old enough to be boomer. I think my dad got it when he was my age

[Anonymous No.13006958]

>>13006586
ARE THOSE, dar i say, kidney beans?

[Anonymous No.13006977]

>>13006935
My bad that pic is a shit

[Anonymous No.13006978]

>>13006930
What book is that? Do they explain the difference between hot chili peppers and crushed red peppers?

[Anonymous No.13007051]

>>13006978
It comes up on Amazon googling "better homes and gardens hot and spicy". I don't think it goes into that though. Matter of fact I don't know about this kek

[Anonymous No.13007071]

>>13006978
I guess I shouldn't say also because because that it taught me. It made me want to learn more. Hour on Google trying to figure out what makes Texas chili Texas chili because of this book taught me about pepper pastes and things.

[Anonymous No.13008295]

>>13006977
based reposting a shitty pic poster, u got the digits too

[Anonymous No.13008370]

fyi negroes