/ck/ - Food & Cooking

>>17103896
Chili con Carne
Chili and beef
Chili is just the chili part, it's a sauce made from dried chili peppers that's you braze meat in. In con carne, that's beef, but it can be done with anything. Though it's unknown whether it was a Mexican invention or American one, if you were to make it yourself I would recommend thinking of it as a Mexican dish. Americans fuck it up by making the sauce from tomatoes and then adding a little chili powder. It lacks any depth of flavor so they try to cope by throwing the whole fridge at it. Not good.

What you do is start with dried chili's. A never fail selection would be some anchos, and some guajillos. You'll notice this is much like other Mexican foods. Toast those like you would any spice, then rehydrate em (throw em in hot water). Split them when they're soft, they'll split easily, and rinse out what seeds you can while trying to preserve the membranes.

Once these are all collected, blend em with a touch of broth, beer, something until its a paste. Do it in bulk because the paste freezes fine

Cook onions, some peppers, I do mushrooms too and meats as you desire. I find it best to go meat first, and truly brown it, then cook the veg in the fat. Do not drain the fat, fat rounds out the chili paste. When the veg is cooked, dump in something to deglaze I do beer cause I'm drinking it while I cook it anyway and then the other cooked ingredients meaning meat. Add chili paste slowly and stir until you get the color and consistency you want. Now you can add beans or just do it like the Texans and sever it over or with the beans. I throw them in because fuck you that's why. The beans aren't the important part. It's getting the flavors of the chili's to be the star of the dish that's important. Almost nobody makes a proper chili instead opting to make a tomato sauce and throwing the spice cabinet at it. Chili made right can have lots of deep flavor characteristics and layers. Pic related, I drunk posted the other night.

>>17107155
Pick of my monstrosity.