/ck/ - Food & Cooking

>>12931573
Okay, yes. Chili is one thing I can cook well. Here are a few things to help. This may just be the total recipe :
>1
Your beef should be the lowest cost, highest fat beef to be had. This is fat, not cartiledge/grissle. Fat is flavor. It can be ground, or cut, the form does not matter. To cook the beef, boil it in a tiny amount of water, not even enough to cover it, and COVER THE POT. This is the key. You are heating the beef, drawing out it's moisture, and weeping out it's fat. It cooks in it's own fluid.
>2
Uncover the beef when it is grey, and done, and turn the heat up to a rolling boil. Why? Because we are removing the water, and keeping the fat. The water boils off, and the beef begins frying to a brown in its own fat. You can add onion early on if you wish, which will produce it's own water. We do not ever remove or drain the fat. It stays in the pot.
>3
Bean go in chili. Pinto or red, no harlicot or kidney. People who do not put beans into their chili are decadent fools.
>4
Spices and herbs. Your main flavoring is the chili pepper itself. Cayenne, chipotle, deseeded jalapeno, and guarajo (probably misspelled) are all used to taste.
The herbs/non-peppers are garlic, salt, and oregano. Yes, oregano.
Notice that cumin is not here. This is because cumin must be roasted as a seed for any real flavor. Commerciial cumin powder is sawdust.
>next step.
This is the secret. Coffee, added to your seasonings, before you add to the pot. The coffee adds so much complexity, for almost no cost. We add almost no water to the chili, rather the chili should be quite dry/thick, with the only oisture not coming from the ingredients to be coffee.
> so.
500g beef > 1 tin beans > 1 commercial seasoning packet > extra seasoning (oregano, chili powder, modest paprika due to sweetness, garlic, salt) > coffee > fresh or canned chilis.