/ck/ - Food & Cooking

>>16294106

>>15758814
Cont'd
>it's time to start the redemption bowl
>buy lean ground beef, canned chipotles, and molasses
>brown the beef, add in some chopped onions and garlic, sweat them out quickly, and before the beef could get overcooked, I add in 1/4 cup of tomato paste plus half a cup of water
>already looking 100x better than the last batch
>add the chipotles, a bit of ketchup, and a few tablespoons of molasses
>let it hang out for 20 minutes while I lazily stir sometimes
>taste it
>best fucking chili I've ever had
Those extra ingredients and getting the timing right were key. Also, it was much better with tomato paste than sauce or crushed tomatoes. Way thicker.
>bought the right buns this time, slice em down the middle and toast them in my pan
>topped with thinly chopped red onions
Taste? Absolutely kino. I've been so proud about this redemption arc that I've eaten 8 of them in 2 days and I've been posting the pics around /ck/. Pic related.

>>15751434
Hey Sanic
You'll like this one. I just made these 20 minutes ago and I came up with a good, simple recipe for the chili. These were mindblowingly good.
>"brown" 1 lb of lean (not extra lean) ground beef in a deep skillet over medium heat
>break it up a lot and make sure not to let it get dry; once you see the pan start to smoke differently, you gotta act fast or it will be tough and not good
>add at least half a chopped yellow onion just as the beef stops being pink
>stir and break up until onions are translucent
>add 1/4 cup of tomato paste plus half a cup of water to get the remaining paste out
>stir that shit
>tsp of salt, 1/2 tsp of MSG if you have it, 1/2 tbsp paprika, pinch of cumin
>most important part: 1/2 small can of chipotles in adobo sauce and 2 tbsp of fancy molasses
>chop chipotles up with spatula and stir mixture until most of the liquid has boiled off
You can add ketchup earlier, but with the molasses and canned chilis, I don't think it's necessary.

I literally just winged this because I failed super hard at making it a few days ago, and I corrected what I thought were mistakes. It's the best chili I've ever had. Now for the easy part.
>put chili in bowl that will fit in the fridge later; rinse off pan if necessary
>buy bland hot dogs; I made this dish with half Japanese dogs and half angus dogs, and the angus ones stood out too much
>slit or spiral cut them, then dump them on the pan with just a tiny bit of oil
>cook them slow, then remove from heat
~always buy unsliced hot dog buns unless you're a cuck~
>slide hotdog buns top down instead of in the side, being careful not to cut in too deep nor to shallow
>open them up and spread a thin layer of mayo, butter, or margarine
>face down on the pan for a minute or two; rotate them halfway so the halves of the buns that are in the middle of the pan are now facing out (most of the heat is directly in the middle)
>remove from heat, top with hot dogs, chili, and finely chopped red onion