/ck/ - Food & Cooking

>>20579756
I don't see how an entire ancho pepper turns into less than a teaspoon of powder. even if you assume it will lose another 75% of its volume drying out more that's still a lot of mass.

>>19788165
those must be chilis for ants then. this many peppers makes me a big cup of sloppa with only chicken broth to rehydrate them.

>>19715805
here is a picture of all the dried peppers

>>19664314
chipotle has a strong smoke flavor so I only use about 2 per this many dried peppers. a half a can is going to make the whole pot taste like barbecue sauce.

>>19356807
so 1 tablespoon for like a gallon of chili. no shit it's underseasoned. I use this many dried peppers to make half as much.

posting my recipe for the nth time

2lbs beef
3 ancho peppers
3 pasilla peppers
2 guajillo peppers
3 new mexican peppers
6-8 arbol peppers
2-4 serrano peppers
3-4 thai peppers
canned chipotle peppers in adobo sauce
1 onion
5-6 cloves garlic
2 tablespoons cumin
1 tablespoon oregano
salt
1 beer
2 cups chicken stock
masa flour

remove stems and seeds from all dried peppers. toast in dry pan until you can start to smell them. start soaking in hot chicken broth. cut beef into 1/2" cubes and brown in big pot with some kind of cooking fat. mince onion and garlic and add to pot. deglaze with beer. blend soaked peppers, chicken stock, and 2-3 chipotles into paste and add to pot. mince fresh peppers and add to pot. grind cumin and oregano into powder and add to pot. add salt to taste. simmer for 3-4 hours. if it gets too thick add more beer or water. if it is too thin mix some masa with cold water and add to pot at the end of cooking.

ok here is my recipe. I post it in every thread but bean and tomatofags are remaining obstinate.

the first thing you need is a bunch of dried peppers. you want way more than you probably think you need. I use about this many for 2lbs of meat. you want a variety of types. I use ancho, pasilla, guajillo, arbol, and new mexico if I can find them. you can also use ones like mulato and cascabel. cut the stems off the peppers and remove the seeds. toast them in a dry pan until you can start to smell them and then start soaking them in hot chicken broth. next you want to brown your beef. I like to use chuck cut into 1/2" cubes. then you want to cook some diced onion and minced garlic. you can also add some fresh peppers. I like to use serranos and a couple thai peppers. deglaze the pot with some beer or beef stock. at this point you can take your peppers that have been soaking and blend them into a paste. you can add a couple canned chipotle peppers and some of the adobo sauce they come with. don't use too many or the smoke flavor will be too strong. dump the chili paste into your pot and season with salt, cumin, and oregano. let it all simmer for at least 3 hours and that's basically it. eat it with corn chips and cheese or whatever. it tastes better the next day.

>>18344860
good chili = the sauce is made out of blended peppers
bad chili = the sauce is mostly tomato with a sprinkle of chili powder in it

this is how many peppers I use for 2lbs of meat. tomatofags will only use a couple tablespoons of powder for as much plus like half a gallon of tomato and probably beans too.

>make chili
>only use a proportionally miniscule amount of actual chili peppers
why are beanfags like this?

>>17677115
I use this many peppers for 2lbs of meat

>food literally named chili
>the only peppers people include is like a tablespoon of some mystery powder
if your ingredients don't look like this you aren't making chili

first you need dried peppers like ancho, guajillo, pasilla, and arbol. you want about this many for 2 lbs of meat. cut the stems off and remove the seeds and start soaking them in hot chicken broth. cut your beef into cubes and start browning it in a big pot. when the beef is browned deglaze with some beer and throw in some diced onion and minced garlic. take your peppers and blend them into a paste with the chicken broth they were soaking in. I also throw in 2-3 chipotles. then dump the sloppa into the pot with your meat. season with salt, cumin, and oregano and simmer for at least 3 hours. if it gets too thick add more beer. if it's still too thin mix some masa flour with cold water and stir it in. don't add beans.

>>17105323
>>17105338
what "spices" are you using? some mystery bottle that just says "chili powder?" good chili is made with a variety of peppers. why would you grind them seperately and add them individually instead of all together?

>>14452036
imagine a food that's literally named "chili with meat" and tastelets still struggle with the idea of putting chilis in it. I can't count the number of shitty recipes that only have like a tablespoon of powder for like 2 gallons of "chili."

>>13598787
get a bunch of peppers. like this many for 2lbs. double for 4lbs. cut the stems and seeds out. toast them in a dry pan and then start soaking them in hot chicken broth. brown your beef. fry some diced onion and garlic. blend the peppers and dump everything into your pot. season with oregano and cumin.

if you can't get the right peppers use a good chili powder like gebhart. for 4lbs of meat use about 1 cup of powder.

>>13601124
>just spicy meat.
the name is literally peppers with meat

what's the deal with "chili" that has like a tablespoon of chili powder and maybe a jalapeno or two for an entire pot worth? if you don't have at least this many peppers in your chili you're doing it wrong.

>>12973387
slow cookers are memes for lazy cunts. they're supposed to let you cook your dinner while you're at work, but you still have to do all the prep. who wants to get up at 5am so you can chop all your vegetables and brown your meat? the only use you can get out of them are for low effort recipes of just throwing in a piece of meat with a bag of frozen vegetables and a can of soup.

I'm making chili. first the peppers. I have ancho, guajillo, pasilla, new mexico, and arbol.