/ck/ - Food & Cooking

Chili is also best if you make it the day before and then leave it in the fridge overnight for the flavors to develop. I use chilis in multiple forms. Make a chili paste from whole fried chilis, then use the fresh version of those chilis diced to deglaze the pan, and also fire roast some more of those chilis and process into a sort of salsa, and then serve with raw jalapeños at the end. Do the same with the garlic, onions, tomatoes, etc. A combination of fresh, fire roasted, raw, etc. All the ingredients should be present in 3 or 4 different forms.

Rate my chili.

I make my chili paste from scratch using dried guajillo, ancho, arbol, and chipotles in adobo sauce. Simmer em in some beef broth to soften them up then blend with some lightly toasted garlic. Then fire roast some heirloom tomatoes, poblano, Anaheim, jalepeno, and onion and chop those up. Then I like the Cajun holy trinity of raw green peppers, onion, celery. Get a Dutch oven and brown up some bacon/pancetta, ground beef, and cubed up beef chuck in batches. Then deglaze the fond by sautéing the raw veggies, add some minces garlic, toast off some powdered spices (coriander, cumin, smoked paprika, pepper, oregano, corn meal as a thickener), toast some tomato paste, deglaze again with a bottle of beer, simmer off the alcohol, then add in the fire roasted veggies, meat, and chili paste. Throw in a couple bay leaves and some brown sugar and you’re good to go. It’s best if you simmer it a while then put it in the fridge overnight, simmer it some more then eat it. Beans don’t belong in chili. Ingredient amounts are for baking.