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/ck/ - Food & Cooking

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6902732 No.6902732 [Reply] [Original]

I'm making Chile and I'm sick of using pic related. Post your best chili powder recipe

>> No.6902749

Dry chilies.. Grind to powder

>> No.6902752
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6902752

Powder? No. Whole chilies, fresh and dried.

>> No.6902753

>>6902749
/thread. There is no excuse for anything else, if you live anywhere with a Hispanic population or within 1000 miles of New Mexico, you can find dried chili peppers and grind your own powder.

>> No.6902755
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6902755

>>6902752
the more variety the better

>> No.6902756
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6902756

>>6902755
Grill the fresh ones to bring out the flavor

>> No.6902759
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6902759

>>6902756
Soak the dried ones in beer (or whatever other liquid you're using for your chili), then puree in the blender.

>> No.6902761

>>6902759
I'm using vegetable juice

>> No.6903450

My go-to chili herb and spice mix consists of:
minced garlic (3-4 cloves)
chili powder (2 tablespoons)
oregano (half a tablespoon)
paprika (half a teaspoon)
cayenne (1 teaspoon)
cumin (half a teaspoon)
black pepper (half a teaspoon)
salt (half a teaspoon).

I add fresh chopped chilis as well of course but I think that's my spice mix (it's been a long time since I made chili). I've also seen people use brown mustard, cinnamon, cocoa powder, white vinegar, sugar and other ingredients but I've never made it regularly enough to experiment.

>> No.6903453

needs beans or it isn't chili

>> No.6903478

>>6902752
>>6902755
>>6902756
>>6902759
This guy knows what he's talking about. Follow his advice.

>> No.6903507

>>6903450
this is pretty good, but more cayenne/paprika and dry garlic (slightly less than whatever 3-4 cloves is)

>> No.6903549

>>6902732
ancho chili powder
paprika
chipotle chili powder
cumin
black pepper
oregano

also, i know htis may seem like common sense but just in case it isn't, you're going to want to get a good brown sear on whichever meat you decide to go with.

>> No.6903557

>>6903450
Solid recipe. Use a good smoked paprika, I use Spanish style.

>> No.6903614

>>6902732
>making Chile
>Chile

>> No.6903622

I thought someone would've posted that cringe worthy stickman chilli recipe by now.

>> No.6903674
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6903674

>>6903622

>> No.6903694

>>6903674
What's bad about that recipe and what's a better recipe?

>> No.6903714

>>6902732
you're making a country?

good luck man, don't let niggers in, they ruin everything

>> No.6904470

>>6903694
Nothing really apart from the crackers at the end . it's just the stick man triggers autism among /ck/ users that think they're superior to reddit users.

>> No.6905570

I just got signed up to do a chili cook off and I have to make 3 gallons of it.

I was going to copy Alton Brown's recipie and bullshit that it was my great great great great great grand pappy's secret recipie.

How fucked am I?

>> No.6905599

>>6903694
Nothing except his spice mixture is pretty much the same a package seasoning mix.

>> No.6905605

>>6905570
You probably won't win, is it a CASI rules cook off?

>> No.6905621

>>6905605

No, super small town doing it for the first time as a fundraiser/community event.

I didn't even know there was a set of rules for it....

only rules are I can't use power and I have to make 3 gallons at the least.

Start at 7, done at 12 and tasting at 1.

I was just going with brown's recepie because when I make his other stuff people think I can actually cook. Mostly I'm just promoting my business locally, so as long as I don't kill anyone I should be okay.

>> No.6905644

>>6905621
I volunteer for a CASI rules cookoff, start as early as you can. The ones that win and place usually have been cooking the longest. The long simmer helps with the texture. When you brown your beef don't be afraid to put some crust on it, it will come up as you cook (don't burn it though).

>> No.6905654

>>6905644

Yeah I was planning on doing the chili prep early as possible then get it in the mix and stir off and on while bullshitting for 4 hours. Do you recommend any particular mix of meat, or just a high quality hamburger? I know one guy does a mix of chuck, sirloin and veal.

Since you've obviously done/seen this before what would you say is more popular - traditional chili or some new age stuff? I'm leaning on traditional.

>> No.6905668

>>6905654
It all depends on the rules, sometimes there's a "exotic" category. I prefer a simple traditional recipe like Ladybird's or the chilli queen recipe. Don't get drunk until you're done cooking.

For the meat your friends mix is pretty good, personally I'd switch the veal for pork, but that's just me. If you're using ground beef get the butcher to coarse grind it, if you're using cubed meat make sure they're all the same size if the judge for consistency.

>> No.6905680

>>6905570
ehhh somewhat. Alton's recipes are good for a start, he usually incorporates all the base elements of a dish in the ''correct'' scientific way to allow for more room for experimentation. It will be good, but not outstanding.

>> No.6905682

>>6903674

That was.. really annoying.

>> No.6905707

>>6905668
>Don't get drunk until you're done cooking.

I really need to pay attention to this, thank you.

I do have my own meat grinder at home, so I'll ask my friend about his ratios and which butcher. I'll check out ladybirds and chili queen's, thanks again.

>>6905680

Yeah, I do enjoy the way he explains the hows and whys, which is why I gravitated to his. IT is a very small, old school town so I'd hoped it would get me gravy points.

>> No.6905970

>>6905707
Yeah, Alton is perfect for understanding why you cook things certain ways.
Then there are other things... add some dark chocolate or coffee grounds for complexity and a better color. adding balsamic vinegar. I've heard of adding anchovies, never tried it personally. Fresh herbs, like parsley or cilantro can go well, although some people hate cilantro so I wouldn't recommend it for a cook-off.

Doing any or all of those things can set your chili apart from a standard, but good, chili recipe.

>> No.6906202

>>6902732
"recipe"

dried chillies (ancho mainly, usually a pequin, a chipotle, and a morita or a de arbol), toasted with cumin, pepper and salt, ground up... I usually take a bit of tomato juice, some cocoa (or melted dark chocolate), some garlic, and a bunch of oregano from my back yard (don't know what it is, but it does better than the grass), and make a paste in the food processor. I then coat the meat with this and give it a quick sear before adding veggies and liquid.

>> No.6906904

>>6903694
>What's bad about that recipe and what's a better recipe?

He talks about throwing away the chili seasoning packet and then proceeds to replace it with the exact same shit-tier spices that it contained.