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/ck/ - Food & Cooking


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13156320 No.13156320 [Reply] [Original]

Give chili recipe. I want to try chili not tomato sauce based.
One with all the peppers. Okay, thanks

>> No.13156399

Thanks retracted assholes

>> No.13156448
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13156448

The most important ingredient is beans. It is not chili if it does not have beans.

>> No.13156577

>>13156320
2lbs ground beef
One can tomato paste
1 cup beef stock
1 can of beer
1 chopped jalapeno
1 chopped green pepper
1/2 chopped onion
2 cloves garloc
Chili seasoning (preferably mixed by hand and not prepackaged.)

Brown the beef, add S&P to taste and then throw everything in a crock pot to slow cook all day. Add a can of kidney beans if you want. Serve with warm corn bread.


Wa la.

>> No.13156905

bump for more chili

>> No.13156933

>>13156577
>no beans
not chili

>> No.13157003

I don't remember my recipe by heart, but it contained

Kidney beans
Black beans
White beans
Red pepper
Corn
Tomatoes
Garlic
A shot of whiskey
Some dark chocolate
Curry
Pepper
Coriander
Oregano
Bit of thyme

>> No.13157094

>>13156320
chili peppers of your flavor
ground up beef
mushrooms
a tomtao
no beans

>> No.13157107

>>13156448
No, it's an abomination if it has beans.

>> No.13157171

6 chicken breasts
3 hatch peppers
8 cans of chilli beans
2 jars of pace salsa
1 pack of chili seasoning

Fry chicken in skillet until its a nice orange colour. Salt to liking
chop peppers to liking
Mix all in slow cooker
Cook 2 hours

>> No.13157199

>>13157171
is that a ja/ck/ recipe?

>> No.13157204

>>13157107
Enjoy your fucking sloppy joe I guess

>> No.13157396

>>13157204
More meat, cook off extra liquid.

>> No.13157455

>>13157199
I don't know who that is anon. I am somewhat new here.

>> No.13158671

Best recipe I’ve ever used is;

Ingredients

1 pound lean ground beef
1 onion, chopped
2 chipotle peppers in adobo sauce
1 (10 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans kidney beans, drained and rinsed
2 teaspoons kosher salt
2 teaspoons ground cumin
3/4 teaspoon garlic powder
1 teaspoon chili powder
3 teaspoons hot pepper sauce
1/4 cup shredded Cheddar cheese
6 eggs (to help “bind”)

>> No.13158541 [DELETED] 
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13158541

>>13156320
You sure?

>> No.13158550
File: 2.93 MB, 426x240, faggot.webm [View same] [iqdb] [saucenao] [google]
13158550

>chili tiime!!! chili time!!!

>> No.13158555

>>13156320
https://www.chilipeppermadness.com/recipes/the-easiest-chili/

I adjusted the spices to mine and the reduced garlic.

>> No.13158769

2lbs beef chuck
half an onion
6-8 cloves garlic
2 each of ancho, guajillo, pasilla, and new mexico peppers
8-12 arbol peppers
2-3 chipotle peppers in adobo
cumin
oregano
2 cups chicken stock
beer

remove the stems and seeds from all the dry peppers and toast them and the cumin in a pan. don't let them burn. soak the peppers in hot chicken broth while you do the next steps. cut the beef into small cubes. brown it in a big pot and set aside. chop your onion and throw it in your pot. throw your minced garlic in too. deglaze the pot with some beer and put the meat back in. blend the peppers and chicken stock along with your chipotles until it turns into a paste and dump it into the pot. let it simmer for 3-5 hours. season with salt and your ground cumin and oregano. if it looks too thin mix masa flour with cold water and stir it in. if it's too thick add more beer. if you want you can add a diced tomato or some diced serrano pepper. you can adjust the flavor with vinegar, sugar, hot sauce, or whatever. don't add beans.

>> No.13159196

>>13158769
This reply is to acknowledge that I think that this is a pretty cool recipe.

>> No.13159359

>>13156933
Gj reading you fucking retard.

>Add a can of kidney beans if you want

>> No.13159424 [DELETED] 

>>13158769
This should be everyone's base recipe that you can rift on as you go. And I will add that if you want to use ground meat and add beans it really doesn't matter, it will still be good.

>> No.13159479

>>13158769
But do you wash dried peppers first or not? Who knows which faggot touched them and they are supposed to be dirty no?

>> No.13159516
File: 2.41 MB, 1860x4714, makin chili.png [View same] [iqdb] [saucenao] [google]
13159516

>> No.13159520

Meat, chili
Anything else and you're gay non texan

>> No.13159600 [DELETED] 

>>13159520
>steers and queers

>> No.13159631
File: 49 KB, 750x699, 1566172312913.jpg [View same] [iqdb] [saucenao] [google]
13159631

>>13158769
Perfect. This is what i was looking for. One with all these peppers I never heard of. Now I just gotta find out where to get them.

>> No.13159643

>>13158769
does it taste like alcohol? i dont like beer

>> No.13159650

>>13156320
>go to wendy's
>order a large chili
>bon appitite

>> No.13159669

>>13156320
The most important non-ingredient is beans. it is not a chili if it doesn't have no beans.

>> No.13159693

>>13158769
You say brown the meat in a pot? Like the actual pot you would simmer the final chili in? Forgive me, I’m a chili brainlet and honestly don’t know. Thinking of trying this today for the panthers game.

>> No.13159699

>>13159650
Based
Wendy's chilli is really good

>> No.13159712

>>13158769
2 each of ancho, guajillo, pasilla, and new mexico peppers
8-12 arbol peppers
2-3 chipotle peppers in adobo

dude Im from europe, not from Amazonian forest.
all I can get are bell peppers and some dried tiny chilli, thats it

>> No.13159730

How do I print one post?

>> No.13159737

How do I print a post?

>> No.13159747

Nevermind I figured it out

>> No.13159759

What the heck? I didn't figure it out and I didn't say that. I gave up and printed the whole website.

>> No.13159771

The person above me is an impostor and a liar!

>> No.13159787

>>13158671
>6 eggs
lmao nice troll

>> No.13159789

Stop

>> No.13159802

>>13159693
Yeah bruh why would you want to dirty extra pans? I put my onions and peppers in about half way through browning

>> No.13159823

>>13159712
Eurobro here,
I bought most peppers from a mexico shop somewhere outside the city
The peppers I couldnt get there I just ordered on the internet, look up where you live and what's nearby

>> No.13159828

>>13158769
>2lbs beef chuck
Why chuck? Can't you just use any meat since you'll cook it for hours anyway?

>> No.13159838 [DELETED] 

>>13159823
We amerimutts forget how most of the world doesn't have ready access to mexican dried peppers since even walmarts carry them. But if you want to make what is considered real chili con carne, you're going to have to get a hold of some. The good thing is they last forever.

>> No.13159905
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13159905

>> No.13159961
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13159961

>>13156320
>Give chili recipe. I want to try chili not tomato sauce based.
>One with all the peppers. Okay, thanks
This link is the Terlingua chili cook off originators recipe...their Tolbert's restaurant in Dallas started the no tomato/no beans 'bowl of red' style of Terlingua chili.
https://www.washingtonpost.com/recipes/smoky-texas-chili/11936/

You can take any recipe that you like, however, and pour in a blended mix of soaked dried peppers. (Soak dried, de-seeded peppers in hot water or stock, whirl up in the blender).The above recipe has you scaping out the softened inside flesh of the soaked peppers, but that's optional. Every dried pepper you can buy by the bag, from ancho to california to guajillo has raisiny, peppery, roasty, spicy and aromatic qualities to each, and these add far more than dried stale powders would. Fancy add-ins and secret flavor ingredients include alcohol like beer for the alcohol soluble compounds, chocolate for the coffee-like roasted flavor and mouthfeel, suet the heavy fat that coats the tongue, canned chipotles which have a heavily spicy smoke-filled sauce in the can, umami things like mushrooms, msg, tomato paste, bittering ideas like raw molasses or brown sugar or herbs like epazote, etc. If you're trying to win a cookoff? Reduce, reduce, reduce. Basically 2nd day chili is better, so the minuscule tiny bits of cumin, coriander, oregano, and chilies permeates to the center of the meat.

Do I make terlingua style? No. I like it, but I prefer chili con carne, w/ creamy beans and tomatoes. But my version is filled with chilies, poblanos and dried both. No jalapenos, really. I top my chili with crunchy pan fried rings of more dried anchos. I cut them with the scissors and toss in a little nonstick in olive oil til crispy.

>> No.13159986

>>13159905
I bought this guys book. Should I commit sodoku? It's dozens of recipes with that stick figure and semi-agro mid 2000's personality.

>> No.13159997

>>13159712
if you can't find them in stores see if you can order them online. if you can't do that use 4 tablespoons of a good chili powder per pound of meat. I think that's 60 or 70 grams I don't know. mix it in chicken stock to make a paste the same way.

>>13159828
I like chuck because it has a good ratio of fat. you could also use brisket or maybe round.

>> No.13160009
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13160009

Just started my chili for the Browns game

1lb Beef Tips
1lb ground beef
Half white onion
Ancho Pepper
Chipotle Pepper
Guajillo Pepper
4 diced Roma tomatoes
2 diced jalapeños
Half a dark beer
Beef stock
Chicken stock
1 can of dark red beans
1 can of light dark beans
Salt
Pepper
Dried chili flakes
Chili powder
Cumin
Oregano
Cocoa powder

First i brown the beef tips in a large pot
Pull them out and add the onions. Add the spice mixture and bloom them
Add the ground beef and brown it
Readd the jalapeños and tomatoes
Add the tips
Add the stocks and beer and add a little more spices
In a separate pot I rehydrate the peppers and blend them/remove seeds
I add the cocoa powder to the spice paste and add to the pot

Simmer for hours. May have forgotten something but already drunk for pregaming

>> No.13160014

>>13159986
Post scans

>> No.13160018

>>13160009
Oh forgot the garlic I added and the garlic/onion powder. I think I added cayenne too

>> No.13160030

>>13159997
>I like chuck
In my europoor country they only serve chuck with bones as the soup base, probably not what you want
Mostly common is the back above the leg and sirloin (which is like twice as expensive)

>> No.13160037

>>13160014
I will when I get home (8 hrs from now)

>> No.13160042

>>13159905
>Get already prepared MrCormick chili
>Throw it away
>Just to get a bunch of spices from the same MrCormick company
>And mix them together
>So you end up with the same stuff you threw away
You can't make thi shit up

>> No.13160069

>>13158769
Are you that anon that suggested similar recipe like a month ago in some other chili thread?
I tried this out and it came outa bit sour, can you enlighten me on that one?

>> No.13160157

>>13160069
sour can be from the peppers maybe. the brand of chipotles I usually get are very acidic so if you use more than 1 or 2 it can be overpowering. you can try to balance it out with some brown sugar. I never tried it but I heard you can use baking soda too.

>> No.13160170

>>13160157
Thanks anon, that explains it
Yeah using sugar makes sense, and baking soda is just literally the opposite since it's basic (alkali) and you neutralize it.
No idea how soda itself affects the taste desu

>> No.13160214

>corn
>no beans
YUCK CITY

>> No.13160441

I quit making chili a few years ago when I came across a recipe for beans from a ranch in South Texas. The beans are so good that I'd rather eat them than chili.

Ingredients:
1 large onion, coarsely chopped
2 medium tomatoes, coarsely chopped
4 serrano peppers, finely chopped (w/seeds)
1 cup cilantro, finely chopped
2 cups "Clamato" juice
2 cans of Bush's pinto beans
6 strips of bacon
1 Tbs oil (or lard)

Instructions:
Cook the chopped onion in hot oil (lard) until it begins to soften.
Add the bacon.
When the bacon starts to brown, add the beans and stir in the remaining ingredients.
Simmer for 45 minutes.

With these beans, you don't need chili.

>> No.13160480
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13160480

Is chili the ultimate working man's meal?

>You just dump ingredients in a pot and let it cook slowly
>Can be made in bulk
>Leftovers can last in the fridge for a week, geting tastier each day
>It also freezes really well
>Can be served with any carb of your choice if wanted
>Lots of room to play around with ingredients and spices, creating new chili experiences
>Chili variety can be further improved by playing around with different toppings.
>Add a side salad for some greens and added nutritional value

Make a pot of chili on a sunday and you've got your dinner for the the rest of the week, no messing around after a long day of work. Truly the thinking man's meal of choice.

>> No.13160514

>>13160480
Not really, it's not that quick to make and it's not the dish for every day, you won't be eating peppers for the entire month

>> No.13160532 [DELETED] 

>>13156320
lol that looks more like a big vat of shit lol

>> No.13160543

>>13160532
Fucking gawteem

>> No.13161530
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13161530

>>13158769
Just made this today. Fucking scalded the damn thing on hour 2 of the simmer. Used a Guinness draught stout as the beer. Couldn’t find pasilla peppers so used a poblano instead. The fucking blended pepper/stock sauce was AMAZING but the scalding really fucked up the cubed meat. 10/10 gonna try it again with ground beef, tomatoes, and kidney beans. Screenshotted this recipe for later use, thanks again anon.

Please like and subscribe.

>> No.13161544

>>13160514
everything you said was wrong why would you post so incorrectly?

>> No.13161680

>>13161544
Ok, enjoy stomach crams and ass bleed from eating too many peppers.

>> No.13161706

>>13156320
Just buy whole dried chilies, toast/rehydrate them, blend them into a paste, and add them to the stew. You don't need any other seasonings besides this, it will be incredibly flavorful.

>> No.13161726

>>13159712
Can you get whole dried paprikash or do they only sell that in powder form?

>> No.13161745

>>13161706
I like to use fresh/whatever peppers I already have on hand, destem them and put them under the broiler for about five minutes then blend with chicken stock

>> No.13161768 [DELETED] 

>>13160480
Yeah, eaten with corn, flour tortillas or rice you could live forever on chili con carne with beans.

>> No.13161805

>>13161680
Then don't add too many peppers you fool. The beauty if chili is that you can make it however you want. Meat and beans are pretty much the only essentials, everything else is up to you.

>> No.13162668

If chilli isn't supposed to have beans or tomatoes, what the hell is it actually supposed to taste like?

>> No.13163147

>>13162668
chili peppers. how is this even surprising?

>> No.13163205

>>13162668
Chili, you fucking retard

>> No.13163219

>>13159516
>soaking your dry peppers instead of toasting them to release their oils
>not taking the roasted skin off of the peppers before blending so they don't taste like charcoal
>using such a retarded amount of different meats

>> No.13163229

>>13160514
>you won't be eating peppers for the entire month
weak

>> No.13163243

I have never tried any form of chili in my entire life and I don't really see why people get so butthurt about what does and doesn't go in it.
This is like mario levels of autism.

>> No.13163279

>>13156320
I am here to educate you, /ck/.

A case of beer (preferably Mexican beer, but American or a light German beer will do).
4 pounds lean beef (I like to use a combination of 2 pounds coarsely ground and 2 pounds cubed)
3 medium onions, chopped
3 or 4 tablespoons vegetable oil or olive oil
2 eight-ounce or 1 fifteen-ounce can tomato sauce—(NOT tomato paste). Whole or chopped tomatoes will do if you can't find tomato sauce)
4 teaspoons salt
2 heaping teaspoons comino, also known as cumin, seeds or powder (it is best to grind seeds in a mocajete, i.e., a mortar and pestle)
6 or 8 cloves of fresh garlic, smashed or chopped
3 heaped tablespoons of chili powder.
Then, grind, crush, chop or otherwise mutilate these peppers as best you can.)
2 level teaspoons paprika
2 level teaspoons cayenne pepper
2 fresh jalapeño peppers
4 level teaspoons oregano
1 level teaspoon ground coriander or 2 teaspoons chopped fresh cilantro (same thing)
½ teaspoon ground black pepper
1 teaspoon Tabasco sauce
2 or 3 heaping tablespoons masa (corn) flour. If you can't get corn flour, regular wheat flour or ground yellow cornmeal will do.

>> No.13163293

>>13163279
Now, have a beer. If you have managed to round up all of the above ingredients, you deserve one. It will also help to give you the correct "attitude" for making chili. In a large skillet, sauté the meat, onions and half the garlic in the oil until the meat is grey in color. Then, dump the meat, onions and garlic into a large pot with the tomato sauce. Rinse the tomato sauce cans with beer and pour it into the pot. Get yourself another beer. Spread the meat evenly over the bottom of the pot. Add enough water so that the meat is covered by ½ inch. Add the remaining ingredients EXCEPT the four. (NOTE: The cayenne pepper is what more or less determines the fieriness of the chili. If you want hotter chili, use more. If you want milder chili, use less). Heat all ingredients to a mild boil, turn the flame down IMMEDIATELY and simmer for at least one hour and 15 minutes, stirring occasionally to prevent sticking. Skim off excess grease as it rises to the top. Mix the flour with warm water to make a paste that is thick but pourable. Add this to the pot while stirring and simmer for another 30 minutes—or another three hours—it just gets better. Have another beer.

>> No.13163714

>>13163279
>only 3 tablespoons of chili powder for 4lbs of meat
why do recipes always go so light on this? are they afraid it will actually taste like chili?

>> No.13163828

>>13163714
If you add chili powder instead of proper chili in first place, what's the point? It won't be actual chili no matter how much powder you add, it's pointless.

>> No.13163860

>>13163828
if you can't find the peppers powder is the best substitute.

>> No.13163868

>>13163279
So am I using 24 beers or 48 beers anon?

>> No.13163878

>>13163868
Quick google search says it’s 24

>> No.13164035

>>13161726
aren't hungarians just using bell peppers anyway?

>> No.13164054

goat here
https://ohsweetbasil.com/instant-pot-award-winning-chili-recipe/

>> No.13164175

>>13164054
>Award winning
>Kosher salt
>Bacon (!)
>3 types of beans
>2 FUCKING TABLESPOONS CHILI POWDER THATS IT
What the fuck is this abomination

>> No.13164510

>>13164175
Don't forget
>1 Jalapeño seeded and minced *optional

>> No.13164523

>>13159712
Do yuropoors really?

Seriously, though, stick to gobbling strudel, Franz.

>> No.13164530

chili powder
beef
tomatoes
red peppers
spicy green peppers
avocado
spinach
mushrooms
garlic
remove fat

>> No.13165072

>>13163279
Shit

>> No.13165158

>>13156320
2 pounds chuck roast
2 Large onions, diced
6 arbol, 4 ancho, 6 guajilo
Pound of jalapenos
4 or 5 habaneros
Garlic
Lime juice
Dark beer
Beef stock
Cumin
Salt

Toast and grind the arbol, ancho, and guajilo peppers(make sure to grind them fairly fine), remove about 3 or 4 jalapenos and blend the rest along with the habaneros and 6-7 cloves of garlic(add the juice of 2-3 limes while blending), add your chili powder to the blender and it should make a fairly thick chili paste, dice onion and the jalapenos you put aside, now cut beef into bite sized pieces, in a dutch oven brown the beef on all sides and remove, sautee onion and jalapenos, add beef, chili paste, cook for another minute, deglaze with beer(I use Guinness extra stout), add beef stock until it covers beef, put in the oven at 350( 176 Celsius) after the first hour of cooking add salt and cumin to taste, cook for another 3 hours or until the meat is extremely tender. I usually check on it every hour to see if it needs more salt, cumin, or beef stock if the sauce had reduced to much before the meats done. Serve with flour tortillas or corn bread

>> No.13165163

>>13161805
Meat is optional

>> No.13165196

>>13161680
Nah, you just have a shit diet

>> No.13165202

>>13156320
tyler florence's chili recipe with chocolate is based. im too lazy to google it but im sure you can find it.

>> No.13166007

Well it was an embarrassment at the Mexican store but I was able to get all the chilis (peppers? What's the difference) needed. Mispronounced and was corrected on every single one except new mexico. Gonna try this my first tomatoless chili this week

>> No.13166102

>>13166007
>Sir, it's pronounced "New Mehiiico".

>> No.13166149

You all are going to try and crucify me for this but I enjoy adding macaroni to my chili. So fucking comfy on a cold rainy day

>> No.13166210

>>13166149
Based idgaf poster

>> No.13166232

>>13159479
I do. Sometimes they're a little dusty.

But everything has that issue of possible contamination anyway. Not unique to dried peppers.

>> No.13166243

>>13166149
I don't think that's very weird. It's a good way to include a complementary starch in a meal that otherwise lacks it.

>> No.13166273

>>13166149
Cornbread is always a better option but basically
>>13166243
This

>> No.13166559

>>13157455
https://www.youtube.com/watch?v=MrcW5rqFUn0

>> No.13166636

>>13158769
tip of the cap, I’m proud of you, ‘cause it’s clear you aren’t some pathetic midwestern housefrau with a pot and 17 canned items, calling it “chili” like>>13157003

I’m buying the next round, friendo

>> No.13166638

>>13158671
>”eggs”
take your faggot bait elsewhere, /b

>> No.13166698

>>13157003
Where the fuck is the meat, dipshit? "Chili" is short for "Chili con Carne".

>> No.13166938

>>13166698
Not originally. But I did use mince beef. Just forgot to mention that.

>> No.13166963

>>13157107
The only reason not to include beans is if it's a condiment like for chili hot dogs or on a burger. If it's meant to be eaten alone and not used as a sauce it should have chunks of non-ground meat and lots of beans.

>> No.13168368

>>13166963
/ck/ is autistic about certain things and beans in chili is one of them. Also calling something a grilled cheese if there’s anything other than just cheese.

>> No.13168884

>>13166698
Wrong. Chili with meat is literally chili con carne.
>inb4 chili cin carne
Nuh uh.

>> No.13168894

Anyone here makes meatless chili ? I have yet to find a proper replacement to it, all my chilis seem to lack something. My best attempt was with a spoon of peanut butter, but it gives a light sweet taste which I'm not fond of