/ck/ - Food & Cooking

>>19446963
this is the ratio of meat to peppers I use. you could probably double the amount of meat and still be ok, but don't go any lower on the peppers.

why are people so resistant to the fact that the main ingredient of chili is supposed to be chili peppers? a couple bell peppers or a sprinkle of "chili powder" doesn't count.

>>18922626
it's american curry. don't listen to retards making bean soup.

>>18732728
it's not about heat. you're making a dish literally called chili with meat but only have 8-9 tablespoons of chili for 6lbs of meat and over a half gallon of tomato. it's like making broccoli cheese soup with only 4oz of broccoli for an entire pot. for the record this is my ratio of peppers to meat to other ingredients when I make chili.

>>18199967
only one who gets it

also use a lot of peppers. none of that weak shit where you have a tablespoon of powder for 2 gallons of bean soup. this is the ratio of peppers to meat I use.

>>16547912
this thread is a fucking disaster

here is an actual recipe. copy it exactly at least once before you try to "improve it."

>2 lbs some kind of beef
>1 small onion
>5 or 6 cloves of garlic
>2-3 each of ancho, guajillo, pasilla peppers
>6-12 arbol peppers
>2-3 chipotles in adobo sauce
>3-4 jalapenos or serranos
>1 tablespoon cumin
>1/2 tablespoon oregano
>2 cups chicken broth
>salt
>masa flour
>beer
first cut the stems off your peppers and remove the seeds. toast the dried peppers and your cumin in a dry pan until the fumes make you cough. don't let them burn. start soaking the dried peppers in hot chicken broth while you do the next steps.
cut the beef up into cubes. it doesn't really matter what kind of beef it is. I like to use chuck. fry the meat in a big pot and put it aside. dice your onion and garlic and fry that too. deglaze the pan with some beer and put the meat back in.
use a blender or food processor to turn your soaking peppers plus the chipotles into a paste. add it to the pot. grind the cumin and oregano with some salt and add that to the pot too. also add your fresh peppers or a small can of rotel if you want. don't add beans or any more tomato.
let it simmer for at least 3 hours. if it looks like it's getting too thick add more beer. if it's too thin by the time you want to eat it mix some masa with cold water and stir it into your pot.

that's it. eat it with cheese and corn bread or chips or rice. remember no beans. if you really can't get the peppers use 5-6 tablespoons of gebhardt chili powder. no beans.

don't use beans
don't use corn
don't use ground meat
don't use too much tomato

>>13463948
>Eastern European
it's like porkolt

>>13213611
2lb stewing beef
1 medium onion
6-8 garlic cloves
2-3 each ancho, guajillo, pasilla, new mexico peppers
6-8 arbol peppers
chipotle in adobo
cumin seed
mexican oregano
chicken stock
beer

toast the dried peppers and cumin seed in a dry pan. start soaking the peppers in hot chicken stock. cut the beef into cubes and brown them in some kind of animal fat. set the meat aside and cook your chopped onion and minced garlic. deglaze the pot with some beer and put the meat back in. blend the peppers with the chicken stock plus 1-2 of the chipotle peppers into a smooth paste and dump it in. grind a couple teaspoons of the cumin seed and a teaspoon of oregano with salt and add to the pot. simmer on low heat for 3-5 hours. if it gets too thick add more beer. if it's too thin mix masa flour with cold water and stir it in. you can add some fresh peppers like serrano or a diced tomato if you want. don't add beans or tomato sauce. you can add vinegar or sugar or chocolate or whatever to adjust the taste.

>>12980510
I post it in every thread

>2lbs beef chuck
>one onion
>6-8 cloves garlic
>3 ancho peppers
>2 guajillo peppers
>2 pasilla peppers
>2 new mexico peppers
>6 arbol peppers
>2-3 chipotle peppers in adobo
>1 teaspoon cumin seed
>1 teaspoon mexican oregano
>2 cups chicken broth
>1 bottle beer

remove the stems and seeds from the peppers and toast them in a dry pan until you can smell them. toast the cumin seed too and set aside. start soaking the peppers in hot chicken broth while you cut the beef into cubes and dice the onion and garlic. brown the beef, onion, and garlic in oil or lard in a large pot. deglaze with beer. blend the peppers and chicken broth into a smooth paste and add to the pot. grind the cumin seed and oregano and add that too with some salt. cook on low heat for 4-6 hours. if you want you can add a small amount of tomato or shit like chocolate or coffee but no fucking beans. if it's too thin combine some masa flour with cold water and stir it into the chili to make it thicker.

I've come to realize that the real culprit for shitty chili recipes isn't beans, it's too much tomato. when your pot has like a gallon of tomato in it and not even 1/4 cup of actual chili peppers you basically have some kind of brunswick stew, so it seems natural to put beans and corn and shit in at that point.

chili is not vegetable soup. it's actually more like a curry. the main ingredients are beef and peppers, not tomato and beans.

here is my recipe:
>3 anchos
>3 guajillos
>3 pasillas
>3 new mexicos
>6-8 arbols
>1-2 chipotles in adobo
>2lbs beef chuck
>1 onion
>5-6 cloves of garlic
>1-2 tablespoons cumin seed
>1 tablespoon mexican oregano
>2 cups chicken stock
>1 14.5oz can of rotel or diced tomato
>beer
remove the seeds from the peppers and toast them and the cumin seed in a dry pan, then start soaking the peppers in hot chicken stock. cut the beef into small chunks and brown them in a large pot. sweat the onions and garlic in the pot and deglaze everything with beer. puree the peppers and chicken stock with a blender or a food processor and add to the pot. also add the rotel and chipotle peppers. grind the oregano and cumin seed with salt and add to the pot. cook for at least 3 hours.

the problem with talking about chili is that so many people have never had real chili before. they think chili is somewhere between brunswick stew and sloppy joe filling with beans and chili powder. if you try to show them real chili they just get confused and respond with "muh beans." it's like trying to talk about pizza with someone who has only ever eaten 'go'za.