/ck/ - Food & Cooking

[Anonymous No.18947744]

https://www.thewholesomedish.com/the-best-classic-chili/ Ok so its my first time making chili from scratch. I normally for for Amy's (veg) or Hormel (meat) when I have chili and Ive decided on this recipe since it seems the most basic. Any ideas how i can easily tweak it to make it more intersting - Im already adding a can of green chilis I have

[Anonymous No.18947761]

>>18947744
brown the beef first, then take it out and cook the onions in the leftover grease
add 1 chopped bell pepper and 1 chopped celeri branch once the onion is almost cooked and sweat them
then add the beef back in and follow the rest of the recipe.
I also add much more liquid and let things simmer for longer, but that's just preference

[Anonymous No.18947772]

>>18947761
oh yeah, and I forgot. Unlike the recipe, I don't put any sugar in my chili but put a fair amount of oregano (same amount as the cumin). I also replace the garlic powder by actual chopped garlic.
Once the dish is almost finished, I add a pinch of parsley. Some people also like to add dark chocolate, so you may want to try that too. Personally I don't do it too often

[Anonymous No.18947799]

>>18947761
is the purpose of adding more beef broth to facilitate longer simmering? If thats the case ill def do that since I have all day to cook it. Im making cornbread too and thinking of adding jalapenos to the cornbread

[Anonymous No.18947820]

>>18947799
add the can of crushed/diced/while tomatoes in, then rinse the can with water and add that water to your chili too. With the broth on top of that, you'll have enough liquid to be able to cook your chili for 2-3 hours on low-medium heat. If you want even more liquid to be able to simmer for longer than that, add water. You can add extra broth, but it will affect the taste of the finished product. Just experiment with th dosages until you find a mix you're happy with

[Anonymous No.18947882]

>>18947744
>>18947799
wow i got dub dubs - i just read ad can add maple syrup to the jalapeno cornbread so i think this mean is gonna be bussin

[Anonymous No.18947900]

>>18947744
>beans
not chili.

[Anonymous No.18947989]

>>18947744
saute in bacon if you got it
add some fresh garlic ,dice bell pepper (poblano is better if you can get them) and diced jalapeno while sauteing the onion
switch to dark brown sugar and only use 1 tbsp (you're not trying to make it sweet just adding flavor and balancing acidity)
and add 2tbsp of Smoked paprika or chipotle chili powder

thats about it for basic chili

[Anonymous No.18947995]

>>18947989
*bacon fat*
or at least butter
chili needs some fats and olive oil doesn't do anything but waste olive oil

[Anonymous No.18947998]

I always make a bunch of black beans (2 cups or so) and cook them separately, then mash most of them with a potato masher and add them to the chili. It gives it a bunch of thick liquid, darkens the color nicely and just elevates it far and above in general. I season the black beans with a red onion, S&P, cumin, a bit of garlic, chili powder and coriander

[Anonymous No.18948013]

>>18947995
would you also suggest using 80/20 beef instead of 93/7 - and then just using the grease to cool the onions and peppers?

[Anonymous No.18948019]

add some kind of sausage in with the beef
i use hot Italian sausage but chorizo is probable a better choice

[Anonymous No.18948028]

It suggests a quarter teaspoon of cayenne, but I'd personally bump that up to at least two teaspoons.

[Anonymous No.18948035]

>>18948013
yea 80/20 is good
brown the beef first then saute the onions and peppers in the leftover grease
the dry spices should soak up any excess

after this step make sure you pot is hot and splash in just a little broth to deglaze all the little brown bits sticking to you pot

[Anonymous No.18948038]

>>18948028
dried cayenne is all over the place in strength, i have never had two bottles the were close

[Anonymous No.18948041]

>>18948035
try to actually brown your beef not just turn it grey
this can be tricky if you have cheap beef with a lot of water in it

[Anonymous No.18948047]

>>18947744
>it seems the most basic
no this is the most basic recipe:
dice beef in to half inch chunks.
sous vide for 6 to 8 hours at 130° freedom
make chili sauce from red chili's beef stock, garlic, onion, oregano, salt, pepper, and msg. thickened with a roux. that's it that's all it's chili con carne (chili with meat) not tomato bean soup with meat.

when chili sauce is ready add meat.
boom done.

measurements? fuck you. it's to taste.

[Anonymous No.18948049]

>>18948038
It's less the heat for me, as much as I think the bit of flavor it adds to a chili is nice and I don't think I've had a bottle where a tiny 1/4 teaspoon wouldn't just end up lost in both flavor and heat in a whole pot of chili.

[Anonymous No.18948050]

>>18947761
>bell pepper and 1 chopped celeri
are not in chili

>>18947772
>cumin
not in chili

>>18947820
>tomatoes
not in chili

>>18947998
>black beans
not in chili

>>18948019
>sausage
not in chili

y'all making some kind of soup not chili

[Anonymous No.18948055]

>>18948049
my cayenne must really suck because heat is the only thing it adds

[Anonymous No.18948059]

>>18948047
>this is the most basic recipe:
>sous vide for 6 to 8 hours
fail

[Anonymous No.18948069]

>>18948050
>>cumin
>not in chili
yes the fuck it is
even the most basic chili con carne recipes are beef and toasted chilis and cumin

[Anonymous No.18948352]

Tennessee Trailer Chili

1 lb ground beef, browned and drained
1 can petite diced tomatoes and onions
1 can Bush's Chili Magic
1 small can of Campbell's 100% tomato juice

Mix and simmer in a big fucking pot till it looks and smells like chili, usually a half hour.

Hot sauce, cumin, or sour cream to taste.
Serve with crackers, tortilla chips or corn chips. Whatever shit's around that's salty and crunchy.

I hate waiting. I hate chili cook offs. I hate secret recipes. I hate white chili. I hate anything but ground beef in chili. No, my parents did not go to college.

[Anonymous No.18948394]

>>18948352
fine up until the tomato juice
like fucing why? a can of tomato sauce is only $1

[Anonymous No.18948707]

>>18948394
All the ones I've tried have been musky or reeked of iron. The sauce selection in these parts is tightly edited.

[Anonymous No.18948724]

gotta buy dried chili's if you truly want a good chili.

just rehydrate w/ boiling water, let sit 5 min then blend and strain into the chili. I still add a bit of chili powder, but the dried chili's are the way to go.

also throw in a teaspoon or 2 of better than buillon

[Anonymous No.18949308]

>>18948724
chili powder is dried peppers and you rehydrate it as you simmer

[Anonymous No.18949502]

>>18947744
>>18947900
Where did this faggy beans vs no beans shit even come from?

[Anonymous No.18949661]

>>18949502
Texas I think

[Anonymous No.18949686]

>>18949502
same place that started anti pineapple pizza
i mean sure some people didn't like either but then some overly dramatic faggot decided instead of just having their own opinion that it was necessary to push their agenda and then a bunch of opinion having NPCs mimicked it so they appeared to be real people

[Anonymous No.18949760]

[Anonymous No.18949768]

>>18947744
>Hormel

[Anonymous No.18950248]