/ck/ - Food & Cooking

[Anonymous No.13607685]

Let's discuss what chilis and spices we use for out Chili con Carnes. Assume you have 4 lbs of beef chuck, what and how much would you add to make a good chili?

>Chili Peppers
Anchos (6), Chipotles (6), Anaheims (6), and Arbols (8)

>Secondary Spices
Cumin (2 tbsp), Coriander (2 tsp), Oregano (1 tbsp), and the juice and zest of 1/2 a Lime.

>Secret Ingredients
A couple shots of Worcestershire Sauce and I use Beef Tallow instead of vegetable oils during cooking

[Anonymous No.13607783]

>>13607685
Well honestly OP i hate food, cooking and you so basically my opinion is that youre a nigger and i hope you get ALS.
Eat shit.

[Anonymous No.13607800]

>>13607685
I have literally never cooked chilli con carne in my life, mexican food is for seppos.

[Anonymous No.13607815]

>>13607783
>>13607800
Well damn boys, that certainly puts a damper on my mood.

[Anonymous No.13607853]

>>13607685
I never really count out the chilis that I use, but generally it goes something like some number of pasilla, some number of California/Colorado/New Mexico (same pepper iirc), fresh habanero, morita chipotles, fresh poblano sometimes, and some ancho or guajillo. Then, onion, garlic, cumin, maybe a shot of tomato paste, some apple cider vinegar, a bit of Worcestershire, maybe a dash of fish sauce if I'm feeling extra frisky. Coriander seems interesting and not something I'd really associate with chili a lot of the time. Should probably do oregano. Lime zest is something I will definitely try the next time I make some chili, but I think I'd serve with a wedge of lime rather than incorporate juice into the cooking.

[Anonymous No.13607898]

>>13607853
I find the little bit coriander and lime work really well to brighten up a chili when it's dominated by dark flavors, but I really like lime's citrus acidity so YMMV of course. I've never used apple cider vinegar, or any vinegar, in my chili. What does it add to the chili flavorwise?

[Anonymous No.13607908]

>>13607898
Well, it's an acid just like the lime juice so it adds a sort of levity, but I find that it holds up very well under the long cooking time. It balances the dark, rich flavors but doesn't contribute much sharpness and instead just makes it taste more rounded. The very faint sweet apple flavor also shines through just a little.

[Anonymous No.13607941]

>>13607908
Very interesting. I think I'll try that instead of the lime juice next time, thanks!

[Anonymous No.13608057]

>>13607685
more cumin more onion more guijilos and passilas less puto arbol fucking shits

[Anonymous No.13609871]

>>13607685
My local supermarkets don't have a great selection of dried peppers, but the last time I made chili I used chipotle peppers in adobo sauce by goya and they were great.

[Anonymous No.13609909]

>>13607685
chili seasoning packet
ground beef
kidney beans
canned tomato sauce
corn

can't get any better than that

[Anonymous No.13609912]

Is chilli a stew or a gravy?

[Anonymous No.13609926]

>>13608057
>more cumin more onion more guijilos and passilas less puto arbol fucking shits

aww, somebody has a sensitive palate.

[Anonymous No.13609931]

>>13609909
may as well grab some hormel and eat it straight from the can, you fucking animal.

[Anonymous No.13609942]

>>13609912
gravy is basically fat and a thickener. Chili is more like a reduced stew.

[Anonymous No.13610273]

>Making chili using dried chilies for the first time
>Not paying close attention when toasting them
>They start smoking

mfw I fill my house with what is essentially tear gas.

[Anonymous No.13610301]

>>13607685
>Chili con Carnes
Just fucking call it chili.

[Anonymous No.13610305]

>>13607685
Onion, Garlic, Bell Pepper for texture all sauteed.
Usually habanero peppers if they're in season.
One part chili powder, one part cumin, one part coriander.
Black beans. I rarely put meat in.
One small can of tomato sauce, a couple cups of diced tomatoes and vegetable broth. Frozen corn if I have it.
That's how I usually go.
No real secret ingredients. I'm a simple bitch. I'll maybe add some MSG later.

[Anonymous No.13610310]

>>13610301
>Call food by its factually incorrect name

[Anonymous No.13610320]

2lbs ground beef
4tbs chilli powder and cumin
1tbs garlic powder
1/2 stick butter
1 cup corn flour
3 diced jalepenos
1can pinto beans
1 can kidney beans
1 can black beans
1 can green beans
1 24 oz can tomato sauce

[Anonymous No.13610348]

>>13607685
>coriander
you cooked a curry
>worcester sauce
you made mince m8

[Anonymous No.13610372]

>>13610310
That's not how language works.

[Anonymous No.13610408]

>>13610372

chili con carne literally means chili with meat

chili con queso literally means chili with cheese

which type of chili will you be having today, anon? I'd go with the chili con queso and a huge basket of chips and a pitcher of iced tea, if I were you.

[Anonymous No.13610413]

>>13607685
>Anchos (6), Chipotles (6), Anaheims (6), and Arbols (8)
That fucking variety man, do we have even two different ones in Europe ?

[Anonymous No.13610415]

>>13610408
And literally everyone just says "chili" or "queso", and literally everyone else knows what they're talking about.

[Anonymous No.13610444]

>>13610348
worchester is fine
corriander is def curry territory

[Anonymous No.13610851]

>>13610273
That's always fun.

>>13610413
There are loads of different dried chiles, each with their own different flavor profiles. Can you order them online or anything? They're really neat to cook with.

[Anonymous No.13610883]

>>13607685
It's the kind of dish I just throw in what looks like it fits then cook to taste
Picrelated is the spices in my last one, plus onions. I even put coffee in it to get a earthy flavor!

I would like to make a proper one some day like op's pic though
>>13607800
Im from the Midwest and didnt know his was a beaner dish til last year, we make chile for football games and shit

[Anonymous No.13610945]

>>13610415
In Europe they still say con carne and it is considered a mexican dish. In america we just say chile and it has become an american dish too.
If you say "con carne" or "con queso" then you know you sre ordering a more mexican style, except in Europe where it all is shit either style

[Anonymous No.13611844]

>>13607800
You’re a faggot and I will beat your fat ass

[Anonymous No.13612748]

>>13610413
I live in commiefornia which has the occasional perk. However, if you can get your hands on some anchos, mulattos, or pasilla chiles then that's perfectly fine too. Maybe some canned chipotles and cayenne pepper.

[Anonymous No.13612752]

>>13610883
>beans

[Anonymous No.13612760]

>>13607685
You seem to have this shit well in hand and don't listen to any of the fuckers here (especially that mention beans). Really maybe only some S&P and garlic for cooking the chuck is all this lacks.

[Anonymous No.13612763]

>>13612752
>frog autism

[Anonymous No.13612773]

>>13610320
You went too far with your bait at Green beans.

[Anonymous No.13612786]

>>13612752
you can just leave the beans out if you don't like them, silly.

[Anonymous No.13612791]

>>13607685
>coriander
>oregano
>lime zest

fuckin shit recipe. learn to cook then kys

[Anonymous No.13612935]

>>13612791
Haha nah

[Anonymous No.13612959]

It doesn't matter what you do, just don't fucking add beans. It's literally not chili if it has beans. Source: the chili society. Your source: autism

[Anonymous No.13613345]

>>13612959
Got it, adding lettuce and bananas to chili is ok then.

[Anonymous No.13613376]

>>13607685
I use anchos, guajillos, arbol, and roasted jalapeno peppers, a couple large onions, about 7 cloves of garlic, and lots of cumin.

[Anonymous No.13613404]

>>13607685
Is "chili con carne" the same thing as "chili"?

[Anonymous No.13613406]

>>13613345
>He doesn't put Skittles and oysters in his chili

[Anonymous No.13614585]

>>13613406
For me, it's honeydew and coolwhip

[Anonymous No.13614629]

>>13613404
Yeah. Originally when Walter Raleigh bought peppers back to England Queen Elizabeth I liked them so much she commanded a dish be made out of them, it was known as Pottage.
The Spanish then took the idea and added beans (they'd already been to the new world) from the English and that's why it has a Spanish name today due to the colonisation of South America. The word Pottage still means a dish cooked in a pot but it's pretty archaic nowadays.

[Anonymous No.13614702]

>>13607685
>Secret ingredients
A tablespoon of Hershey's Dark Cocoa Powder and a cup of black coffee.

[Anonymous No.13614915]

>>13610945
>In america we just say chile
>chile
We fucking do not, retard.
>>13610444
>worchester
Spastic.

[Anonymous No.13615886]

>>13614702
Those are extra secret, don't just fucking pass them around willy nilly!

[Anonymous No.13617105]

>>13615886
>>13614702
In my posted pic of my chile I put coffee in it. One time i put in coffee beans.
I'm thinking of making coffee using beef stock instead of water, then reducing and concentrating it, and using it as the water for my chile :)

[Anonymous No.13617135]

>>13617105
Sounds good. My advice would be to do that on the stove and strain it through a cheese cloth instead of using a coffee maker, unless you want that coffee maker to taste like beef forever.

[Anonymous No.13617691]

>>13617135
Great idea anon!

[Anonymous No.13618046]

>>13607685
>Chili Peppers
Anchos, chipotles, pasilla, guajillo and some fresh jalapeno/whatever green chili
>Secondary Spices
Cumin, coriander, mexican oregano, allspice, cinnamon, cloves
>Secret Ingredients
Beef tallow, Worcestershire sauce/fish sauce/shrimp paste(whatever umami), cane vinegar. Optional: dark beer/coffee/unsweetened cocoa powder

[Anonymous No.13619346]

>>13607685
My secret ingredient is that I put one singular bean into the pot when serving to others, in the hopes that it will ruin some autist's day.