/ck/ - Food & Cooking

[Anonymous No.8722584]

What's the best chili recipe you know of?

[Anonymous No.8722589]

>>8722584

Moroccan braised beef chili.

[Anonymous No.8722599]

related question, has anyone here ever tried espresso in chili? random chick I've met swears by it (about 1 espresso cup per pot), but I don't have an espresso maker, and can't really try it out at home.

[Anonymous No.8722602]

>>8722599

I've never heard of anyone using espresso specifically, but it is pretty common to hear about people putting coffee in chili. I can't imagine the results would be very different between the two given all the other flavors involved in the finished dish. Personally I don't care for how it tastes, but adding coffee is certainly a thing some people do.

[Anonymous No.8722605]

>>8722602
thats the thing, this is the first time I've heard of ppl using coffee in tomato heavy dishes, and she swears by it, but with strong coffee aka espresso. all I can muster is good freshly ground beans coffee... guess it's time to make experimental chili...

[Anonymous No.8722614]

>>8722605

Properly made chili should be heavy on the *chili peppers*, not so much the tomatoes. Chili is the name of the dish, after all. Hell, in Spanish it's "Chili con carne", aka "chili peppers with meat". The chilis should be the star of the dish, not just a little powder packet you add in. And that doesn't mean the chili has to be balls-on-fire hot. Many of the peppers used like Anchos, Poblanos, Guajillos, etc, are very mild in terms of "heat".

>>ground beans coffee
That should be fine. It's not as if a bunch of Texan/Mexican cowboys had access to an espresso machine anyway.

[Anonymous No.8722615]

>>8722605
>>8722602

Chocolate and espresso together work nicely in chili. 70% cacao or higher ofc.

[Anonymous No.8722649]

>>8722615
please, I don't use anything but straight cocoa powder for cooking. its way too sweet otherwise, all the pre-mixed stuff I mean

[Anonymous No.8722690]

beans (critical)
meat
onion
tomatoes
foil mix of chili seasoning

[Anonymous No.8722692]

>>8722584
You really have to play on the original idea. It was simply a brick of shredded beef mixed with various chilis and dried. It was rehydrated on the trail in a kettle with water. A good trail cook added what he thought the real men wanted, who by the way, drank craft beer brewed at every town they stopped in. They didn't drink fucking bud or miller.

[Anonymous No.8722693]

>>8722690
>let the war of the bean begin.
what kind of beans?

[Anonymous No.8722696]

>>8722693
Not that anon but it should be an equal mix of dark and light kidney beans.

[Anonymous No.8722703]

>>8722690

Why does your "chili" recipe contain no chili peppers? No, the "Foil mix" bullshit doesn't count.

[Anonymous No.8722708]

A good beef. Ground or not, just has to be small biteable/spoonable pieces.
Some kind of chillis. Something with a little heat, but not crazy spicy.
A good dark beer to simmer it all in.
Veggies, usually just the standard onion-celery-carrots
Potatoes if you want
Good spices
Beans if you like, I like black or red
A small square of dark chocolate thrown in. Or cocoa powder
Simmered on low for a good couple hours until thick.

Eat with bread.

[Anonymous No.8722709]

>>8722696
I use black beans only, or a mix of small white w red kidney. or spotted/kidney whenever I can get some

[Anonymous No.8722715]

>>8722584
I don't follow a set recipe, but I do have some guidelines:
1) Chili peppers should be the star of the dish.
2) Variety = better flavor.
3) Use flavorful liquid, never water.

I've posted this before, but here goes again. Step one: peppers. Clockwise from top left: anaheim, guajillo, arbol, ancho, jalapeno, habanero.

[Anonymous No.8722718]

>>8722715

Cut stems off the dried peppers.

[Anonymous No.8722725]

>>8722718

Put the dry peppers in the blender jar. Add beer. Set aside to soak while we're doing the rest of the prep.

[Anonymous No.8722728]

>>8722725

Two sirloin steaks here. Season 'em. When you're done, go light the grill.

[Anonymous No.8722730]

>>8722728

Get a nice sear on the steaks & char the fresh peppers. Don't worry about cooking the steak through--we'll do that later. Just get the sear for the best flavor.

[Anonymous No.8722733]

>>8722730

When done you should have something like this.

[Anonymous No.8722737]

>>8722733

Chop up the peppers you just roasted. Discard stems.

[Anonymous No.8722743]

>>8722737

Add them to the blender with the dried chilis and the beer.

[Anonymous No.8722748]

>>8722743

Blend!

[Anonymous No.8722754]

>>8722748

Cut the steaks into cubes.

[Anonymous No.8722758]

>>8722754
Gather the rest of the meats. Variety, remember?

Bison, pork, and the stuff on the bottom is venison.

[Anonymous No.8722761]

>>8722758
The rest of the ingredients. Onions, tomatoes, beer, and V8 vegetable juice.

Other good liquids are tomato juice, stock/broth, etc.

[Anonymous No.8722764]

>>8722761

Brown the meat in the bottom of your pot. Remember, you want it BROWN, not grey. Brown = malliard reaction = flavor.

This photo makes it look a lot lighter in color than it really is thanks to the damn flash and the shiny inside of the pot.

[Anonymous No.8722765]

Like the recipe. I'll try it with duck since I don't eat beef.

[Anonymous No.8722767]

>>8722764

Once the meat is browned then add the onions. the moisture from the onions will deglaze the pot for you. Sweat about 10 min.

[Anonymous No.8722775]

>>8722767

Add everything else. I also added some dry spices. Smoked paprika on the left, cumin on the right.

[Anonymous No.8722777]

>>8722775

Low heat. Hours.

[Anonymous No.8722779]

>>8722761

Some of this is dope. Adds another depth of flavor.

[Anonymous No.8722780]

>>8722777

Done!

[Anonymous No.8722787]

>>8722779

I use those a lot, but not in this particular batch. They are excellent!

[Anonymous No.8722800]

>>8722787

Yee what you generally do is very similar to mine, though V8 scares me.

I kinda want to add something like some mole sauce to the next one I do.

[Anonymous No.8722817]

>>8722800
>though V8 scares me.

Why? It's great for this. It contains a lot of tasty vegetable juices, it has a thicker texture than plain water, and it's salty so you don't need to add salt to the finished chili.

Anyway if you don't want to use it then use beef stock, tomato juice, etc.

Mole sauce would work well; after all there's a massive overlap between the ingredients in mole and chili anyway.

[Anonymous No.8722821]

>>8722584
I don't know about chilli but it's best when served on top of boiling potatoes, chilli on top, cheese and then sour cream

[Anonymous No.8722979]

>>8722589
never heard of this. looked up a recipe. gonna make it this week.

[Anonymous No.8723002]

my lentil, pinto, split pea, sliced carrot, frozen green pea chili is the best chili on earth.

requires tomato paste, chili powder, curry powder, black pepper, ginger powder, garlic powder, and italian seasoning.

[Anonymous No.8723009]

>>8722817
never thought of using v8.
this is based.

[Anonymous No.8723026]

>>8723002

>chili

You mean casserole?

[Anonymous No.8723104]

>>8722718
Wow, a whopping two anchos. Add about four more and use a nu-mex green chile instead of those anahiems. Add a passilla or two and about four New Mexico reds. Toast your own cumin seeds and grind them yourself, other than that it looks good.

[Anonymous No.8723115]

>>8723002
>fake tomato, fake garlic and fake Italian seasoning
real chili uses real ingredients bro

[Anonymous No.8723239]

>>8722584
>go to wendys
>get 12 orders of chili
>pass it off as your own

[Anonymous No.8723754]

Skyline Chili of course.

[Anonymous No.8723857]

>>8723754
>Skyline Chili
My nigger

[Anonymous No.8723859]

>>8722780
>>8722777
>>8722775
>>8722767
>>8722764
>>8722761
>>8722758
>>8722754
>>8722748
>>8722743
>>8722737
>>8722733
>>8722730
>>8722728
>>8722725
>>8722718
>>8722715
looks tasty; will try it myself one of these days, thanks

[Anonymous No.8723923]

Use whatever seasonings you want, but first slowly boil the ground beef to get a fine texture and use the rendered tallow to saute the other ingredients.

[Anonymous No.8723974]

>>8723754
Hell yes!

[Anonymous No.8724906]

>>8723754
That spaghetti bolognese with too much cheese

[Anonymous No.8724911]

>>8722584
my aunt took it with her to the grave

[Anonymous No.8724938]

Ausfag here, been casually cooking chilli for 2 years now.

>green beans
>red kidney
>some fuckin yellow bean
>ground beef or sometimes sausage
>garlic
>onion
>cumin
>cayenne pepper
>sultunas
>obviously diced tomatos and shit

pretty good tbqh though i want to add and try things. maybe open a chili stand during the winter months every year. Any advice/tips /ck/?

[Anonymous No.8724941]

>>8724938
Vegemite
(seriously)

[Anonymous No.8724942]

>>8723115
i eat it every day... don't have time for that fancy crap.

[Anonymous No.8724976]

>>8724906
>Clearly hasn't had Skyline Chili.
OK

[Anonymous No.8724997]

i just try to keep it simple.

basically you Need beans, preferably Kidney, meat is optional (chili con carne) a tomato base, spices and vegetables is also optional. I like mine on white rice.

bland chili is the worst.

[Anonymous No.8725033]

>cook all that in a wok with oil
- 400 gr of ground beef
- 1 onion
- 1 red pepper
- 2 or 3 garlic cloves

>add the spices:
- coriander: 2 tea spoons
- cumin : 1 tea spoon
- ginger : 1 tea spoon
- chili : 1 tea spoon
- paprika : 1 tea spoon
- oregano : 1 tea spoon

>add the sauce
- ketchup : 2 tablespoons
- maple syrup : 2 tablespoons
- mustard (Dijon) : 1 tablespoon
- red wine vinager : 1 tablespoon

>add tomatoes : 5 or 6, cut in mirepoix
>add beans and corn

>let it stew for at least an hour

[Based Bavaria No.8725049]

>>8725033
thc a lot

[Based Bavaria No.8725050]

>>8725049
>thc
thx

[Anonymous No.8725052]

>>8722584
>beef
>chillies
>water
all you need for authentic chili

[Anonymous No.8725058]

>>8725050
>>8725049
forgot to say you might want to get your tomatoes in cans since they have a lot of juice in them

[Anonymous No.8725307]

>>8723104
>Wow, a whopping two anchos

Yeah, I agree with that. I normally use many more but I only had two left.

>>and about four New Mexico reds
I fucking love those, but my local market only stocks the greens. I've bitched about it but they still only stock green.

>>Toast your own cumin seeds and grind them yourself
I did. Surely you saw the mortar and pestle in one of the shots?

[Anonymous No.8725315]

>>8724997
>bland chili is the worst.

I agree. So why does your recipe have no mention of chili peppers and talks about a "tomato base"?

[Anonymous No.8725343]

>>8722780
God damn I'm hungry now

[Anonymous No.8725681]

>>8722693
I use 3 as stables
>Pinto
>Kidney
>Black

I really want to bang out a 5 bean chili from hell, but really kinda stuck on the last 2

[Anonymous No.8725687]

Fuck guys this thread is really making me want some chili. I didn't end up making any of my own this winter because it never really got cold enough to warrant it but at this point I don't give a fuck, I'm craving some damn chili.

[Anonymous No.8725694]

DO YOU LIKE MY CHILI?

[Anonymous No.8725712]

>>8722696
I consider these four acceptable in any combination or alone:

Dark red kidney
Light red kidney
Pinto
Negro

[Anonymous No.8725726]

>>8722761
>Mgd and v8

My man. Because sometimes I want beer that isn't a meal, or a soft drink that is.

Recipe looks good so far.

[Anonymous No.8725737]

>>8725726

Recipe poster here. I've played around with a lot of different beers, including some pretty fancy ones. Honestly there's no point in using anything super expensive or fancy on the beer front; when the chili is cooked you can't really tell the difference anyway. I normally grab either MGD, Tecate, or Ziegenbock. I used to use Shiner but it's gotten silly expensive in recent years so I stopped using that.

[Anonymous No.8725747]

>>8722693
No beans in real chili. You add beans it becomes stew.

[Anonymous No.8725751]

>>8724976
He's not missing anything. It's cinnamon-flavored, cafeteria-quality sloppy joe on top of overcooked noodles with a shovelful of cold, silica and cellulose coated, processed cheese.

Northerners need to stay the fuck away from chili if they are going to fuck it up so bad.

[Anonymous No.8725757]

>>8723115
>powder made from real ingredients is not a real ingredient

[Anonymous No.8725760]

>>8725757
>>powder made from real ingredients is not a real ingredient

Exactly. It's of such shitty quality it doesn't deserve to be considered "real".

[Anonymous No.8725762]

>>8725747
>stew
>a dish of meat and vegetables cooked slowly in liquid in a closed dish or pan.
>beans are vegetables
You're a fucking mong.

[Anonymous No.8725771]

>>8725760
Yeah, I chip my salt directly from the rock like a patrician.

[Anonymous No.8725773]

>>8725747
Homestyle competitions require beans in Texas.

[Anonymous No.8725782]

>>8725773
Texans know jack shit about chili in reality. Southern California is were the real deal is at.

[Anonymous No.8725788]

>>8725760
>what are dried herbs

[Anonymous No.8725793]

>>8725760
i hope you dont use pepper when you cook, faggot

[Anonymous No.8725794]

>>8724906
>this is chicken nuggets
Stupid fucking chink can't even speak english.

THESE are chicken nuggets, you gook.

[Anonymous No.8725796]

>>8725788
Not as good as fresh ones. The moment you dry an herb the chemicals which give it flavor start to evaporate. If you grind it the problem becomes even worse because of all the extra surface area. Fresh herbs and freshly-ground dry spices are always more flavorful than the equivalent shitmix from a packet.

Got any other easy questions for us?

[Anonymous No.8725805]

>>8725796
I never asked a question, I made a statement.
Cretin.

[Anonymous No.8725819]

>>8725796
jesus christ you're so far up your own ass i hope you choke and die

[Anonymous No.8725827]

>>8725805
You clearly used the words "what are".

>>8725819
Raise your standards for ingredients and the foods you make will taste a lot better.

[Anonymous No.8725845]

>>8725827
raise your ass away from your head

[Anonymous No.8725853]

>>8725827
i bet you dont use frozen veggies either because you think only fresh is good enough

[Anonymous No.8725859]

>>8725853

Depends entirely on the vegetable and whether or not they're in season. If the veggies are in season and look good when fresh I'll certainly buy the fresh ones.

But when they're not in season, or if they've had a long trip to the store then frozen is often better. Frozen veg is sort of like a guaranteed 8/10. Sometimes you can do better, but not always.

>>8725845
Why don't you want your food to taste better, anon?

[Anonymous No.8725866]

>>8725859
compare fresh and dried oregano and then come back and admit you're a fucking retard that doesnt know anything about this shit

[Anonymous No.8725869]

>>8725782

[Anonymous No.8725877]

>>8725794
Might have been implying "this dish is chicken nuggets."

[Anonymous No.8726252]

>>8725694
recipe

[Anonymous No.8726607]

>>8723754

this reminds me, does anyone else get irrationally angry if the cheese on their chili isn't ice cold?
I don't know where I get it from, but if the cheese is lukewarm I basically don't even want to pretend it exists.

[Anonymous No.8727299]

I usually make my chili in a slow cooker while I'm at work. This is what I do (its really generic, but comes out great):
1.5 lbs ground beef (preferably 90/10)
1 pound ground lamb (or another of ground beef if you don't have lamb)
4 c garlic, grated
1 giant white onion or two medium ones

brown the meat in a pan with the garlic and onions in EVOO. Then drain about half the oil and dump the rest in the slow cooker.
Add and mix into the pot:
1 14.5 oz can black beans + 1 can red beans + 1 can lighter red beans (drain them well).
1 14.5 oz can of diced tomatoes (drain them well) + 1 14.5 oz can of tomato sauce. Sometimes I only use half the can of sauce if I feel like having it a bit drier.
1 red bell pepper cut into strips
2 big green jalapenos cut into rings
half of one of the smallest can of corn you can get. Should be about two tablespoons maybe.
2 tablespoons cumin
1 tablespoon cayenne powder
a few twists of salt and pepper

[Anonymous No.8727418]

All my boys love it when I bring this to parties.

[Anonymous No.8727873]

>>8722780
That looks awesome I have saved your recipie and can't wait to try it.
I was expecting a lot of sugar (assume you are American) and was relieved when you didn't.

[Anonymous No.8727915]

>>8722764
Not actually browned. That's oxidized blood. For proof, take a look at your onions in >>8722767.

[Anonymous No.8727944]

>>8722614
Could use a moka pot. Not necessarily espresso but it's 30 bucks for something that'll outlast you by a couple of centuries

[Anonymous No.8727948]

>>8727418
Fuck you.

[Anonymous No.8727952]

Reminder if you use tomatoes you've made a ragu. not chili.

[Anonymous No.8728104]

>>8727418
Hello re ddit

[Anonymous No.8728294]

>>8727418

[Anonymous No.8728614]

>>8722584
>2lbs chuck roast
>1/2 onion
>28 oz can diced tomatoes
>16 oz can kidney beans
>8 oz can tomato paste
>1/2 jar of jalapeños
>1 Table spoon chili powder
>1 teaspoon cumin
>1 teaspoon salt
>1/4 teaspoon cayenne powder

Everything goes into a slow cooker on high for 4 hours if you want chunks of beef or 10 hours on low if you want to shred the beef.

[Anonymous No.8728618]

>>8722584
Mine.

[Anonymous No.8728646]

>>8722584
The one without the beans

[Anonymous No.8729041]

https://www.youtube.com/watch?v=HQ3YO7ovPp8

papa ripp has the answer for chilli too

[Anonymous No.8729098]

>>8725760
Bitching about powdered spices is one thing, but how are you going to call tomato paste fake tomatoes?

[Anonymous No.8729610]

Recently started dating a vegan, so I'm trying to adapt recipes using fake meat substitutes. This one turned out pretty damn good.

>Olive oil
>1 large bell pepper, diced
>1 large onion, diced
>1 large carrot, diced
>3 or 4 large cloves of garlic, minced
>2 jalapeño peppers, minced
>2/3 cup dry red lentils, rinsed
>1 (14.5 oz) can diced tomatoes
>2 cans mixed chili beans, drained and rinsed
>1 package soy-chorizo crumbles
>4 cups broth
>a fuckton of spices: cumin, coriander, ancho chili powder, chili powder, paprika, oregano

sauté onion, bell pepper, carrots and jalapeño over medium heat until soft
Add garlic and spices, sauté an additional 2 minutes
Add soy-chorizo, broth, tomatoes, and lentils
Bring to a simmer, reduce heat and cover
Cook 30 minutes, stirring frequently
Add more broth or water if it starts to look dry
Once lentils are soft, add beans, stir, cover, and simmer an additional 20 minutes (stirring frequently)

Also, celery is disgusting so I don't cook with it.