/ck/ - Food & Cooking

>>13370701
>>13372563
>Toast and grind the arbol, ancho, and guajilo peppers until they're a fairly fine powder
https://www.seriouseats.com/2010/01/how-to-make-the-best-chili-ever-recipe-super-bowl.html
Kenji says in his chili guide to purée them in some stock after toasting because even powderized, the dried peppers can retain some grittiness in the final product.

>>12353025
According to SE after testing purred vs. ground dried peppers, purred best infuses flavor into the chili without the risk of a grainy texture:
https://www.seriouseats.com/2010/01/how-to-make-the-best-chili-ever-recipe-super-bowl.html

>>12347888
>hours
>>12350631
>overnight
Does a super-long cooking period really help
>>12348484
>simmer for about 2-3 hours but for some reason if you cook it any longer the flavors over blend together
This post however suggests not going too long
Which is it?

Also I've always seen recipes and cook-off competitions where they add the spices in batches at different points throughout the simmering process. Does the timing of the spice additions really matter? I've always just added everything at the beginning except most of the salt which I then added at the end to account for evaporation.

>>12350631
>>12356791
>>12359141
>>12352121
>>12356428
I've never tried dark chocolate/cocoa powder and coffee in mine. I'll add it next time, what differences should I expect if I did it right?