/ck/ - Food & Cooking

>>12931573
>toast the dried peppers in the dry pan
>brown the fresh peppers with the diced onions
>add the meat, fresh garlic and a splash of worchestershire sauce
>brown the meat thoroughly
>deglaze the fucking pan
>put browned meats into pot along with the water you used to deglaze and some stock
>add some fresh, diced tomatoes as well as canned ones, maybe a finely diced pickle
>add beans, squish a few with a spoon to help consistency
>bring to boil
>add some 100% cocoa, lots of cumin, smoked paprika, oregano, pepper and salt
>cook a little more, turn off the heat and keep stirring to prevent it from burning at the bottom
>let it rest
>reheat before meal and add more of the spices if needed
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The most important parts are the meat, cumin and good peppers. Use lots of them, a few milder ones or sweet peppers if you can't into heat. Anaheims and Banana Peppers are good. For hot peppers use what you like, but pretty much anything grown in the southwest works.
Hot sauces and chili powder are memes and for tastelets that are afraid of peppers whishing to eat a bean bolognese.

Greentext is how I do it, some shit is purely optional, like the pickle or the worchestershire sauce, but don't skimp on the cumin, cocoa and peppers

Pic related. Don't even (you) me about the corn. I like it, but it's entirely optional.

>>12906979
>toast your chilies, lots of them, use mild ones if you can't into heat
>add them to the onions and garlic for browning
>add meat to it and brown it with a dash of worchestershire sauce
>deglaze the fucking pan
>chicken or veggie stock
>plenty of peppers, lots of varieties, hot and sweet peppers
>no tomatoes up to this point
>add a spoonful of relish, a finely diced small pickle or a few pickled jalapenos
>cumin, smoked paprika and cocoa powder are essential
>lots and lots of time, the more the better
>maybe do it the night before or early in the day, preheating helps a lot

Don't even (you) me about the beans and corn. It's delicious anyway and I like both in there.