/ck/ - Food & Cooking

[Anonymous 🔯 No.6360777]

Anyone tried this recipe? Was it okay?

[Anonymous No.6360781]

Why wouldn't it be? It's not particularly special.

>coconut oil
>adding brown sugar
>crackers

Aside from that, nothing really jumps out as obejctionable

[Anonymous No.6360783]

>takes time to save a recipe
>asks other people if it comes out good
>not just trying it themselves
Son...

[Anonymous No.6360812]

>4th and 5th panels

see this pre-mixed McCormick chili seasoning mix? throw it away. now guys

guys listen

purchase THE EXACT SAME McCormick spices that are in the pre-mixed one, but individually

now you're cooking for real

[Anonymous No.6360823]

>>6360781
>Aside from that, nothing really jumps out as obejctionable

Wow, really?

That recipe bugs the crap out of me because he says to throw out the packet (which is good advice) but then proceeds to replace it with the exact same shit-tier spices that were in the packet in the first place.

It also lacks whole chili peppers, which is the most important ingredient in a chili. All that effort to make that vertical and there's still just "chili powder" in it.

[Anonymous No.6360838]

>>6360777
>not using fresh bay leaf
I don't hate this recipe but I know that mine's better.

[Anonymous 🔯 No.6360845]

>>6360838
>>6360823
>>6360812
Post your chili recipes

[Anonymous No.6360867]

>>6360845

6360823 here. I have posted my recipe a few times on this board. All I have available to post right now is a powerpoint version of the recipe and the board won't let me upload it. Let me see what I can do in order to get it to post; I don't have the time right now to manually extract all the photos from the PPT.

[Anonymous No.6360881]

>>6360867
OK, got it figured out.

We're making chili, so that means we need chili peppers. It's the name of the damn dish. Whole peppers, not that dried powder crap.

Clockwise from upper left: Anaheims, guajillos (dried), Arbols (dried), Anchos (dried), Jalapenos, Habaneros.

[Anonymous No.6360890]

>>6360881

cut the stems off these peppers

[Anonymous No.6360897]

>>6360890
Peppers go in blender. Add some beer to help hydrate them.

Don't use water for chili. It has no flavor. You want to use something flavorful like beer or stock.

[Anonymous No.6360902]

>>6360897
Meanwhile, season up some sirlion steaks with salt & fresh ground pepper.

[Anonymous No.6360909]

>>6360781
To this we should add:

>green beans
>corn
>bell pepper
>kidney beans
>4 tsp. chili powder
>garlic and onion powder with chopped onion and garlic
>basil
>white sugar
>wheat flour not masa
>adds the oil soluble spices to the cooking liquid instead of frying them in a bit of fat

Chili powder isn't objectionable, but the amount he used is. You're not making chili unless you're using about 1/2 cup of chili powder.

[Anonymous No.6360911]

>>6360902

Get the steaks on the grill and get a nice sear. Char the fresh peppers too.

[Anonymous No.6360916]

>>6360911
Once everything comes off the grill it should look like this.

don't worry about cooking the steaks through; we're just browning the outside right now.

[Anonymous No.6360921]

>>6360845
Fuck, I'll throw down.

2 cloves of garlic
2 Chili peppers
3 jalapenos
5-6 sweet peppers
1 red bell pepper
1 yellow onion
2 tomatoes
1 lbs. ground turkey
1 can of crushed tomatoes
1 carton of vegetable stock
1 can of pinto beans
1 can of black beans
1 can of kidney beans
3 fresh bay leaf
As the chili flavor goes I use Alton Browns chili powder recipe cause I'm a queer like that. (http://www.foodnetwork.com/recipes/alton-brown/abs-chili-powder-recipe.html))
2 table spoons should do the trick but you could always add more. I'm not your keeper.

Chop up all the peps, garlic, onions (Put some gloves on when chopping the jalapenos and chilies.) and cook them till they're about al dente, not mushy. Once the veggies are done, take them out of the pan and set them aside. Open the cans of beans and tomatoes and drain them. Save the tomatoe juice cause that's the good stuff. Set those to the side. Using the same pan as the one for the veggies start cooking the ground turkey. Not all the way, just till the pink it gone. Drain the grease and set to the side. Add a little of the vegetable stock to the pan that you cooked all that stuff in and add the chili seasoning. Once dissolved, get your crock pot or pot or something. Get the rest of the stock, tomatoe juice and everything and put it all together like some crazy witch. Add the bay leaf but tear it up a little so the flavor can do its stuff. Cook for 30 minuets on low to medium low. Add any additional seasoning.
Add some tortilla chips and some cheese or if you're a real bad ass you could make some corn bread to go with this.

[Anonymous No.6360922]

>>6360916
cut up the peppers

[Anonymous No.6360924]

>>6360921
>ground turkey
>vegetable stock
>beans
bait

[Anonymous No.6360925]

>>6360922
Put the grilled fresh peppers in the blender with the beer and the dried chilies.

Will it blend? Stay tuned to find out.

[Anonymous No.6360928]

>>6360925
Yes! It blends!

[Anonymous No.6360929]

>>6360924
I like my chili with beans. You wanna fight about it?

[Anonymous No.6360932]

>>6360929
I don't fight girls.

[Anonymous No.6360933]

>>6360928

back to the meat. Dice up the steaks.

[Anonymous No.6360936]

>>6360933

chili is always better with a variety of meats, so we're adding more. Clockwise from top left we have a pound of bison, a pound of pork, and at the bottom we have about a pound and a half of venison. Yeah. Bambi. Bambi is delicious.

[Anonymous No.6360941]

>>6360932
Yeah, I'm sure you have more important things to do.

[Anonymous No.6360942]

>>6360777

This was the first one of his recipes I saw and tried. Never thought of adding beer to chili before that.

[Anonymous No.6360946]

>>6360936

Here's the rest of our ingredients.
The bowl at the upper right has four yellow onions, chopped.

[Anonymous No.6360947]

>>6360936
Could you just show the final product so I can go get lunch?

[Anonymous No.6360951]

>>6360946
it would help if I remembered the pic.

[Anonymous No.6360954]

>>6360812

Where the fuck else is he supposed to get them? Do you know for sure that his proportions and ingredients are the same as in the packet?

[Anonymous No.6360957]

>>6360777
>Anyone tried this recipe?

No, but I'd drop the corn and green beans (WTF?) and provide diced fresh onions on the side, for the crunch.

Also; only newbies put their crackers/chips on top of the chili, patricians know to _first_ put the crushed crackers
into the bowl and then ladle on the chili after, so that they mix in easier and more throughly.

[Anonymous No.6360960]

>>6360936
>4 lbs of meat in chili

Holy shit. You goin' all out.

[Anonymous No.6360962]

>>6360954
Not who you're replying to, but...

>Where the fuck else is he supposed to get them?
You can buy whole spices at any Indian market for cheap.

>Do you know for sure that his proportions and ingredients are the same as in the packet?
Honestly, I think he would have been better off using the packet.

[Anonymous No.6360967]

>>6360951
Brown the ground meat. Make sure you get a nice sear on it. It's looks "light" in this photo because of the camera flash in the shiny pot, but make sure it's browned and not just gray.

[Anonymous No.6360969]

>>6360925
>>6360928

How in the fuck did it went from green to red?

[Anonymous No.6360970]

>>6360954
>>6360954
>this guy
>"want to cook a real cake? throw those supermarket cakes away and get a box of instant mix."

[Anonymous No.6360975]

>>6360967

Once the meat is browned, add the onion. As the onions sweat that will deglaze the pot for you.

Again, make sure the meat is browned and not just gray--the photo here doesn't make that very clear.

[Anonymous No.6360980]

>>6360969

look at the earlier pictures in the thread. the bottom of the blender contains a large number of dried red chilies. their color dominates the fresh green ones.

[Anonymous No.6360983]

>>6360969
>how did it went from
>who you was talkng to
>i be the best
>womans am stupid

[Anonymous No.6360984]

>>6360975

When the onions have sweated down and are turning translucent then add everything else to the pot: the diced steaks, the pepper/beer from the blender, another beer or two, and a few cans of vegetable juice (or more beer, or beef stock, or tomato juice...basically anything but water)

The dry spices you see in this photo are smoked hot paprika on the left, and freshly ground cumin on the right. This photo is right after dumping it in the pot.

[Anonymous No.6360992]

>>6360984
Time to simmer, low and slow.

Here it is after about three hours. Taste and adjust seasoning as needed. The V8 is salty so I didn't need to add any salt, but I did add a little more black pepper.

[Anonymous No.6360997]

>>6360777
>prepackaged chili seasoning
>throw that shit away
>canned beans
>aw yeah toss it in

[Anonymous No.6361000]

>>6360992

After about 4.5 hours, DONE.

[Anonymous 🔯 No.6361008]

>>6361000
thanks

[Anonymous No.6361017]

>>6360954
>Where the fuck else is he supposed to get them?

Whole spices bro, not pre-dried, pre-powdered crap. And even if you are limited to pre-ground stuff, McCormick is about the worst brand there is.

Also, who's to say you want the proportions in the packet? Don't follow recipes blindly. Taste and adjust the seasonings per your preference, the potency/freshness of the spice, etc.


>>6360960
I had 3 lbs of sirloin, 1 lb bison, 1 lb pork, 1.5 lbs venison. I'd like to have used more venison, but that's all I had. Needless to say that is a large batch that feed me and my friends for a week.

>>6360980
correct

[Anonymous No.6361020]

>>6360897
>don't use water for broth, it has no flavor
that's how dumb you sound. you want to taste the meat and chilies, not beer.

[Anonymous No.6361042]

>>6361020
>a bottle of MGD is going to drown out the flavors of red meat and hot chilis

Have you ever used a fucking chili?

[Anonymous No.6361053]

>>6361020

Of course. That's why a I used a lightly flavored cheap beer like MGD. You didn't see me using a doppelbock did you?

[Anonymous No.6361056]

>>6360845

Someone totally different, but I'll share mine:

1.5 lbs ground beef (turkey also acceptable)
1 can dark kidney beans
1 can pinto beans
1/4 of an onion, diced
1 can tomato sauce
A couple bay leaves
1 tbsp chili powder
1 tbsp cumin
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Salt
2 tsp Ground pepper
2 tsp Brown sugar
2 tsp St. Lucifer powder (look it up, it's delicious)

Spice measurements are merely a suggestion. I usually start there and sprinkle in more as I go until it feels right. Never make the same pot twice.

Serve w/ cornbread.

[Anonymous No.6361063]

>>6361056
canned beans?
powdered spices?
turkey?

[Anonymous No.6361065]

>>6361056
I've never understood this. If you're going to add fresh diced onion, what's the point of onion powder?

Why garlic powder instead of minced garlic?

Is powder better for chilli?

[Anonymous No.6361066]

>>6361063

[Anonymous No.6361070]

>>6361042
>>6361053
I didn't notice the kind of beer. Yeah, MGD probably wouldn't be very overpowering at all, but I still think water is the best way to go. We'll just have to agree to disagree; everyone has different preferences.

[Anonymous No.6361073]

>>6361065

Dunno, it's just the way I've always made it. Never gotten a complaint from those I've served it to.

[Anonymous No.6361078]

>>6361065

I'm not the guy you are asking, but the only time I use onion powder is when I don't want to add the extra moisture from onions to the dish. Fresh onions taste a lot better, so they're always preferable. In the case of a stewed dish like chili I don't see the point in using the onion powder, except maybe for laziness. It's easier to dump some powder in there instead of cutting up an onion.

[Anonymous No.6361083]

>>6361078
I like onion flavor, but too much onion can become a textural problem in chili, I feel like.

[Anonymous No.6361086]

Wait, someone actually thinks any amount of any kind of beer will make it to where you can't taste the peppers or the meat?

How little pepper are you using and what do you boil the meat for a few days, drain and rinse it before you put it in?

[Anonymous No.6361087]

>>6361083

then cut them finer or use a food processor. or cook longer; chili is best after its been simmered for hours and hours at which point the onions disintegrate.

[Anonymous No.6361088]

>>6361086
My chili is fairly minimalist. It's just a matter of preference.

[Anonymous No.6361091]

>>6361083
Autism

[Anonymous No.6361093]

>>6361088
Nah, it's a matter of fact. You stated that the shit couldn't be tasted.

[Anonymous No.6361098]

>>6361093
I was saying that the beer adds an unneeded dimension to the chili, not that you can't taste the main ingredients over the beer.

[Anonymous No.6361141]

>>6361091

autism

[Anonymous No.6361195]

>>6360845

Here's my impromptu recipe. Probably not authentic or particularly mind blowing, but it tastes pretty good to me and it's something I can always whip up using ingredients I have lying around.

1 kg beef or lamb, cheapest cut, diced into large cubes (fuck mince)
2 1/2 onions
2 chopped scotch bonnet chillies
1 small cup/handful of chopped bell peppers
5 chopped garlic cloves
salt (to taste, maybe 2 teaspoons)
black pepper (to taste, maybe 1 teaspoon)
1 tbsp ground coriander
1 tsp paprika
2 1/2 tbsp ground cumin
3 tsp garlic powder
2 tablespoons of cayenne chili/extra hot chili powder
liberal dashes of hot sauce (maybe 4 tablespoons, substitute with lemon juice, extra salt, and even more cayenne powder if unavailable)
1 can of chopped tomatoes, 4 tbsp tomato paste, or 5 finely chopped fresh tomatoes
1 can kidney beans, including water (beans are optional so it's no biggie if you dont have any lying around)
1 square (1 1/2" by 1 1/2") of dark chocolate, 90 percent (can substitute with 1 1/2 tablespoons of cocoa powder)
roughly 300-350ml lamb or beef stock (or enough to barely cover the ingredients)
Bit of lemon juice or sugar (preferably brown) if you think it needs extra sourness or sweetness

Simmer until meat is tender, probably 2 hours.

[Anonymous No.6361255]

Here's my recipe:

beef
chiles

Anything else and you're doing it wrong.

[Anonymous No.6361463]

>>6360984
>smoked hot paprika and not hungarian sweet
you disgust me and my motherland