Chili time once again

[Anonymous No.13165206]

2x the meat and 1x the beans edition

[Anonymous No.13165249]

>>13165206
3x the beans, 0x the meat

[Anonymous No.13165376]

>>13165206
0x the meat
3x the veg
10x the spice

Just make curry you fag

[Anonymous No.13165390]

>>13165376
>equating chili to curry at all
Lmao at your life

[Anonymous No.13165393]

>Chili time once again

[Anonymous No.13165398]

>>13165390
Chili is curry.

[Anonymous No.13165430]

>>13165398
kys

[Anonymous No.13165438]

>>13165398
More like a spicy Hungarian goulash.

[Anonymous No.13165444]

>>13165398
>>13165438
>>13165393
all of you are right

[Anonymous No.13165492]

Just made some chili this week, turned out surprisingly well. Brown 3lbs ground beef ($6 at Kroger), drain fat, toss in slow cooker. 70? oz canned crushed + large diced tomatoes. Jalapenos with a habanero for a bit of kick. Slow cook on low for 4 to 6 hours. Add canned beans, cook 20 mins more. I think it turned out pretty well, any changes you would make?

[Anonymous No.13165539]

Why you always stuffing your pot so full all the time? You don't give it any room to breathe or space to mix shit around.

[Anonymous No.13165570]

>>13165206
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

[Anonymous No.13165636]

>>13165570
You forgot the beans

[Anonymous No.13165668]

>putting beans in chili

FUCKING DIE

[Anonymous No.13165675]

>>13165393
I love chili 2 xD

[Anonymous No.13165684]

>>13165206
qt at the bar brought me chili, I was surprised how damn good it was. too bad she's married.

[Anonymous No.13165691]

Anyone else uses IPA beer in chili?

[Anonymous No.13165695]

>>13165393
>>13165675

mods should just perma ban retards like you.

[Anonymous No.13165744]

>>13165684
Julio and Jose are happy for the compliment.

[Anonymous No.13165771]

>>13165695
fuckin yikes, you gotta be 18+ to post here faggot. take a hike

[Anonymous No.13165799]

>>13165695
Excuse me mate, but we're talking about chili here

[Anonymous No.13165815]

>>13165206
The fact you're using a slow cooker instead of a dutch oven instantly means your chili is going to be shit-tier.

[Anonymous No.13165821]

>>13165695
t.

[Anonymous No.13165841]

>using light red kidney beans instead of dark
I don’t know why but makes your chili looks British as fuck.

[Anonymous No.13165861]

Can you all please just post recipes and argue about chili. I want to make a big batch but don't know exactly how to go about it.

[Anonymous No.13165877]

>Look at me I enjoy having soup

Get out female, the men with huge dicks are talking

[Anonymous No.13165893]

>>13165861
Chili is pretty simple, you just brown some ground or diced beef, saute some onions & garlic, add some tomato paste, some diced tomatoes (a debatable ingredient), stock and your spices, which are typically cumin, chili powder and garlic powder. That's it.

Of course various other things can be added like fresh or dried chilis, beans, bacon, sugar, etc. Some people even add beer or wine, or even chocolate.

The one thing you definitely shouldn't do though is use a slow-cooker.

[Anonymous No.13165902]

>>13165893
>The one thing you definitely shouldn't do though is use a slow-cooker.

you're telling me you ain't ever had good 48-hour chili?

[Anonymous No.13165909]

>>13165902
>thinking you can't slow cook in a traditional oven
You know you can change the temperature on your oven right?

[Anonymous No.13165919]

>>13165909

>Not having access to your own oven for 48 hours

sorry bud, I cook things frequently

[Anonymous No.13165926]

>>13165893
Everything this guy said except for the last sentence. That’s just retarded and he probably is too.

[Anonymous No.13165960]

>>13165570
>Pound of jalapenos
huh?

[Anonymous No.13165966]

>>13165893
>thinks peppers are optional in chili
>thinks tomato paste goes in chili
>thinks sugar is acceptable
>thinks bacon is acceptable
you're a retard aren't ya boy

[Anonymous No.13165975]

>>13165926
The problem with slow cookers is that they don't brown foods or reduce liquids in the same way that a dutch oven will when either on the stove or in the oven. You'll always end up with an inferior end result when using a slow cooker. It's really only good for convenience.

[Anonymous No.13165979]

>>13165636
T.
>>13165393

[Anonymous No.13165998]

>>13165695
fuckin yikes

[Anonymous No.13166002]

>>13165960
1 pound of jalapenos

[Anonymous No.13166011]

>>13165966
Chili powder is just ground peppers, so yes using fresh chilis or whole dried is optional. I did say tomatoes were debatable, but they are typically added to lots of recipes, to deny this is pure ignorance. Bacon and dark brown sugar are common ingredients in authentic chili recipes. I think you're a retard.

[Anonymous No.13166017]

>>13166011
>dried is the same as fresh
>tries to defend tomato paste by generalizing tomatoes
>bacon and sugar have no place anywhere near chili

[Anonymous No.13166045]

>>13166017
>dried is the same as fresh
You've exposed yourself here because dried are typically preferred to fresh due to the fact the heat and flavours are far more intense. You've clearly never made authentic chili before.

[Anonymous No.13166059]

>>13165861
ground beef
Garlic
Yellow Onion
Bell pepper
1 can chili beans
1 can baked beans
Crushed tomatoes in juice
Chili powder
Cayenne pepper
Cumin
Salt
Worcestershire sauce
Your favorite hot sauce or fresh peppers to taste (heat level)

Brown meat, strain fat
Add diced onion, garlic, bell pepper. Sweat
Add beans, tomatoes, worcestershire sauce, spices and chili.
Increase to medium-high heat and heat up chili.
Reduce heat and simmer covered 30 minutes.
Taste chili and add additional salt or heat as needed.

To serve, scoop chili into a soup bowl. Garnish with shredded cheddar cheese, additional diced onion and sour cream on top. Serve with Fritos corn chips or corn bread on the side.

[Anonymous No.13166070]

>>13165960

He meant to say .34571257195719756 stone of jalapenos

[Anonymous No.13166094]

>>13166045
>more intense
no it's not jackass, the flavor is much more muted. you use fresh and roast them yourself

[Anonymous No.13166110]

>>13166094
https://www.pepperscale.com/are-dried-peppers-hotter-than-fresh/

Wrong. Don't try to save face by making up lies now retard.

[Anonymous No.13166191]

>>13165975
>oh no I have to brown my meat in a frying pan
>oh no I have to remove excess liquid and/or use a thickening agent
yore stuped

[Anonymous No.13166228]

>>13165893
>The one thing you definitely shouldn't do though is use a slow-cooker.
This. Prepare it normally then leave it in the fridge overnight. When you reheat, you have something better than what a slow cooker can do.

[Anonymous No.13166256]

>>13165691
is this image photoshopped? I didn't know it was possible to open a mouth that wide.

[Anonymous No.13166266]

>>13165492
I'd make chili instead of bean soup but that's just me

[Anonymous No.13166278]

>>13165861
posted mine in the other thread
>>13158769

[Anonymous No.13166290]

>>13166094
if you think a poblano tastes anything like an acho you obviously haven't eaten either of them.

[Anonymous No.13166311]

>>13166110
heat is not flavor jackass

[Anonymous No.13166373]

>>13166311
Everything gets more intense, even the flavour. You're removing moisture Anon, what do you think happens? It's not rocket science. Please stop embarrassing yourself.

[Anonymous No.13166409]

>>13165206
looks like shit desu senpai

[Anonymous No.13166413]

>>13165570
I remember seeing this recipe months ago. Maybe even longer. Everyone was going crazy over the pound of jalapenos and I remember the poster of the recipe saying it all cooks down.

[Anonymous No.13166553]

>>13165539
I can mix it just fine anon

[Anonymous No.13166557]

>>13165691
>beer

[Anonymous No.13166562]

>>13165841
Actually it's pinto beans

[Anonymous No.13167147]

It's almost ready

[Anonymous No.13167178]

>>13165691
No. Too hoppy. I like something more malty for chili.

[Anonymous No.13167466]

>>13165570
Best recipes I've seen for chili on ck. >>13166413
It does to a very surprising degree. Last chili I made had a pound of jalopenos and around half a pound of serranos. This to a pound of ground beef.

If you're making it for people who don't really like spicy, this one was far too spicy. Deseed and remove membrane to mute the heat. It's good shit