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/ck/ - Food & Cooking

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19849474 No.19849474 [Reply] [Original]

Stay tuned, boys. The Pope of Chili Town will begin cooking soon... After he drinks a few beers.

>> No.19849487

>>19849474
That's not chili

>> No.19849491

>>19849474
>hamberger
>annaheim
>worchestershire
illiterate and stupid recipe

>> No.19849497
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19849497

>>19849491
I've tweaked it a bit since I wrote that recipe down. It's gunna be a delicious rot-gut chili. Just wait.

>> No.19849512

>>19849474
What the hell is taco sauce?

>> No.19849518
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19849518

>>19849474
>only one can of tomatoes
>>optional

>> No.19849524
File: 77 KB, 800x520, Hamburger_(black_bg).jpg [View same] [iqdb] [saucenao] [google]
19849524

>hamburger
as in entire hamburgers? stupid, fat american.

>> No.19849543

>>19849524
Let me translate it from burger for you.
>3lb 85 Hamburger
1.36 kg 85% Lean / 15% Fat Ground Beef

>> No.19849548

>needing a recipe and not just doing it off the top of your head like all great chilismiths

>> No.19849561
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19849561

>>19849474
standing by anon. may your pot be blessed

>> No.19849566

>>19849474
>beans
Not
Chili

>> No.19849579

>>19849512
It's salsa with no chuncks. It's smoooth.

>> No.19849581

>>19849566
I like beans in my chili so I don't need to cook beans separately to eat with it.

>> No.19849585

>>19849474
>numbering your recipes
A fellow scientist I see

>> No.19849590
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19849590

>>19849585
I have many chili recipes. But most are derivative of No. 1.

>> No.19849591

>coriander
>cilantro
what did she mean by this

>> No.19849597

>>19849591
It's called seasoning, anon.

>> No.19849602

>>19849597
i'm gonna season your anon if you don't start cooking soon

>> No.19849621
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19849621

>>19849602
Hold your shit. I'm cleaning my pans and drinking and shit.

>> No.19849626
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19849626

>>19849621
finally

>> No.19849634

>>19849474
Looks just like my writing.

>> No.19849637
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19849637

It's ginna be gud.

>> No.19849642

>>19849591
i heard americans are prone to emotional outbursts when their recipe calls for zucchini, but all they can find is courgette.

>> No.19849657
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19849657

It's gunna be real gud.

>> No.19849661

>>19849657
grim

>> No.19849687
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19849687

>>19849634
That's cool! Me and my cousins all write the same too.

>> No.19849697

Have fun anon!
Also, using kidney beans ever instead of pintos is nonsense. Glad to see you have the right kind of beans tonight.

>> No.19849701
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19849701

>>19849697
I don't mind using kidney beans, but I prefer pinto beans. Sometimes I mix the two. I like to try variations on muh chili.

>> No.19849716
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19849716

Let's get the first pan oily and hot...

>> No.19849747
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19849747

First the ground beef fries... and we wait.
>beer bottle opens

>> No.19849758
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19849758

>>19849474
>3lb hamburger
Stopped reading there...

>> No.19849774
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19849774

>>19849758
If I go through the trouble to cook chili, I'm going to make enough to last five or six days.

>> No.19849799

>>19849590
I usually draft a base No. 1.0 from others' recipes and modify it from there, until some v1.x turns out to be either the best version possible or unsalvageable.
>OWNPG

>> No.19849897
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19849897

Meat is almost done. Vegetables are chopped. Almost ready to cook CHILI

>> No.19849904
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19849904

>>19849474
>soy sauce
>taco sauce

>> No.19849923
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19849923

Next we cook the chopped onion.

>> No.19849979

>writes down recipe
>no measurements
why even bother?

>> No.19849983

>>19849621
sneaky Dorito

>> No.19850033
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19850033

I put the dried chili in. We are on our way!

>> No.19850047

>>19849474
>canned beans
>well rinsed
do chili towners really?

>> No.19850053
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19850053

>>19850047
It depends on the beans you buy. Some need to be drained off, some need to be rinsed. Some you can simply dump in. Know your beans.

>> No.19850062

>>19849561
I was on board for the first scoop and then it became a HowToBasic video

>> No.19850065

Fucking hell 99% of the posts in this thread are whining. Post a better chilli recipe if you have one or fuck off, you sound like a bunch of bitchy women.

>> No.19850077
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19850077

I processed to the cooked chilis and now they back in the pan.

>> No.19850104

Not bad, but could use improvement.
Canned beans? No. Go through the work of rehydrating and cooking dried beans, it makes a huge difference. I like small red beans. Use 2 onions and an entire bulb of garlic. Coriander and cilantro do not belong in chili, use extra cumin instead. Also, cut a chuck steak up into 3/4 inch cubes for improved texture, brown along with the ground beef.

>> No.19850105
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19850105

The aroma of food in my house right now gets the ladies.

>> No.19850108

>>19850104
>Coriander and cilantro
retarded, fat american. go climb some stairs, fat boy.

>> No.19850140
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19850140

Next the canned chiles go in. Just a bit before the beans.

>> No.19850171
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19850171

Cilantro time.

>> No.19850187

>>19850171
Are you a homosexual?

>> No.19850195
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19850195

>>19850187
No. But I do enjoy the flavor of cilantro.

>> No.19850198

>>19849474
>canned tomatoes
stopped reading there.

>> No.19850202

>>19850198
Canned are ok if you know how to use them.

>> No.19850223
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19850223

Everything is in. Now it's simply going to simmer for about five hours or so. It's already good to eat, but if you cover it and leave it overnight it's something else, my dudes.

>> No.19850229

Looks great, OP. This board is full of chili snobs. Fucking sniveling cocksuckers who can't appreciate a good meal.

>> No.19850248

>>19850223
grim

>> No.19850249
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19850249

>>19850229
I've been cookin' chili since I learned from both my parents cook. For me, chili is all about what you feel like eating. Chili can go in a million directions. But if you can cook it yourself, you'll always get what you're hungry for.

>> No.19850253

>>19850249
I agree. I can understand people wanting to be "authentic" when it's a specific regional dish, but chili, like you said, can have a hundred variations with a hundred ingredients. If it's got beef and chili peppers of some kind in it, then it's chili as far as I'm concerned. I like ground beef chili, "authentic" style chili with chunks of chuck and chili peppers only, canned chili, every fucking kind imaginable.

>> No.19850256

>>19849474
>3 lbs. of hamburger
>2 cans of beans
This is one of those diarrhea chilis, isn't it? I like a looser chili, myself.

>> No.19850258
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19850258

>>19850253
>chili, can have a hundred variations

>> No.19850259
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19850259

>>19850253
You are correct. Chili is what you make it.

>> No.19850260

>>19850223
>Now it's simply going to simmer for about five hours or so.
jesus OP you really have no idea what you are doing.

>> No.19850265
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19850265

>>19850260
I know how I like my chili. That's enough for me.

>> No.19850266

>>19849657
Why is it so hard to buy dried beans and put it in water ? Why do you have to buy that overcooked crap ? It's even already transformed with "pork flavor". Do you hate your body that much ?

>> No.19850280
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19850280

>>19850266
I give no fucks about using canned beans. Especially when they're already seasoned. It's chili, damnit! It's supposed to be a desperate enterprise. You dump in what you have, stew it down, and eat it. It's fun and tasty.

>> No.19850295

>>19850259
No.

If you do stuff wrong, you didn't make Chili, you made crap. Sure there's room for variations and inovations but it's supposed to IMPROVE the dish, not make it worse
> but everyone tastes is different and...
Wrong again. There IS a definition of taste. If I give you a 5$ wine and a 500$ wine and you prefer thé first one, it's not that the entire wine industry is a scam (another debate) it's most likely you have shit taste.

Replacing chunks of meat by groundbeef is wrong.
Using canned crap is wrong.
Confusing the SAME INGREDIENT in both spanish and english is WRONG.
Cooking it in less than 2 hours is also wrong.

>> No.19850300

>>19850280
You're confusing chili and goyslope. Enjoy your early diabetes and cholesterol.

>> No.19850309

>>19850223
Congrats op. You meal prepped for the week

>> No.19850336
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19850336

>>19850309
Indeed I did. And it's very tasty.

>> No.19850354
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19850354

I hope you enjoyed tonight's
>OP cooks a nice sloppy
I know I did. Come back next Sunday afternoon, when I'll cook some other horrible food.

>> No.19850466

Okay /ck/, my wife is a beta with low tolerance for spices. I typically make a pot with some bell peppers, and later with the seasoning I have to add extra dry shit to my own bowl.
What is the best way to get some more hot peppers in without making two batches? Will I get the desired effect if I cook it all to completion, portion some out, then add more hot peppers into mine, or is it too late?

>> No.19850524

>>19849474
Sounds good, I don't get why you'd use both fresh 'and' powered garlic though.

>> No.19850565
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19850565

>>19850223
>>19850248
Unbelievably grim. You need to add some water or beef broth anon

>> No.19850571

>>19850223
>going to simmer for about five hours or so
So do you just throw the pan away and buy a new one every time you make chili? That shit is gonna burn and stick to the pan after 5 hours

>> No.19850578
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19850578

>>19850259
Randy, I am the chili

>> No.19850580

>>19850280
>stew it down
You added no liquid to even "stew down"

>> No.19850594

>>19850466
Find a hot sauce you like and add it to your bowl.

>> No.19850639

>>19849474
>after a few beers
that’s insane, normally your let the chili simmer for several hours, and I drink about 4 to 6beers an hour

>> No.19851397
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19851397

>>19849716
>>19849923
anon you dont need to add oil when you brown beef
and you can saute the onions in the same pan/pot with the beef as it's browning

>> No.19851407

>>19849904
instead of adding salt you can use soy sauce for the sodium plus get the msg

>> No.19851409

>>19850033
what the fuck anon
there are only two ways to use dried chili
>soak them in warm broth then blend into a puree
>grind dried peppers into a powder (chili powder)

>> No.19851415
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19851415

>>19850065
ok

>> No.19851528

>>19850223
Is this one of those AI images I keep seeing of Indians shitting?

>> No.19851617
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19851617

>>19850295
Oh, Anon.
>canned laughter erupts

>> No.19851620

>>19850578
Randy would happily put this chili on a lightyear tosted bun, put some cheese and mustard on it, and chow brown.
>It's all chili burger, Mr. Lahey!

>> No.19852449

>>19850295
Cilantro, culantro, and coriander are three different things.
>fine leaf
>coarse leaf
>seed

>> No.19852461

>>19852449
maybe if you're a retard, fat american that needs a mexican to help differentiate between different parts of one plant.
want to know what we call those things in chadistan?
>coriander
>coriander
>coriander
because we're born with the wherewithal to know the fucking difference.

>> No.19852581
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19852581

>20 posts of seething and disgust over a ground beef stew... Looking like ground beef stew
This board is full of fucking dunning-kruger pseuds. You retards should have known it would look like that from the moment you saw the ingredients list. That's why people add beans to chili, it's what gives the chili texture beyond just being wet ground beef. But noooooo beans in chili bad! Funny how only like 2 of you dipshits pointed out that actual thing "wrong," which was that there's no solid beef chuck, which is still akin to italians seething over thick crust pizza. Practically none of you can actually cook, you're all just regurgitating internet memes and eceleb options like bots.

>> No.19852595
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19852595

>>19852461
>dump INT for WIS
>language mastery falls to 0 as a result
>mfw retard attempts communication

>> No.19852623

>>19852595
>entire frame of reference is role playing games due to lack of real world experience.
try going outside, where things move, for a change. get some fresh air. go for a walk. maybe one day you'll lose enough weight to finally see what your cock looks like.

>> No.19852633

>>19849590
I have one that takes forever to make has too many ingredients and is a massive pain in the ass if youre interested.
Won every chili cookoff ive entered it with.

>> No.19852639

>>19852623
I miss looking at that little guy...

>> No.19852656

>>19852581
Sloppa threads bring out all the pseuds
>make a casserole
>"wtf that's just a bunch of shit put together with bread crumbs on top!!!"
>"yeah that's what a casserole is, but the ingredients are all high quality and the methods of cooking are bring out additional flavors. You see-"
>"YEAH BUT IT'S ALL MUSHY AND LOOKS WEIRD EVEN THOUGH I COULDN'T COOK AN EGG TO SAVE MY LIFE "

>> No.19852662
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19852662

>>19849474
>rinsing canned beans

>> No.19852667

>>19850260
>Now it's simply going to simmer for about five hours or so
what in all fuck would make that necessary? Just stick the shit in the fridge and let it sit overnight. You're making slop, not chili.

>> No.19852678

so I feel like if you are going to simmer for hours why not add a liquid to allow it to fucking simmer?
half a can of whatever dark beer is a pretty common ingredient