/ck/ - Food & Cooking

>>11616173
Literally nothing but pic, meat and salt. Everything else is contingent on your whimsicality.

>>11616192
using dried chilis is my next goal, whatcha got there? looks like 5-6 different types

>>11616173
I like to use italian hot or sweet sausage as a portion of the meat, just take it out of the casing. Also a spicy brown mustard adds vinegar and some nice flavor, how much is up to your taste

>>11616173
The other day I saw a retarded ass Brit faggot on here say beans don't belong in chili, as if chili didn't originate in America. If you're reading this kill yourself. Those centuries of royal inbreeding really fucked all of your genetics.

>>11616173
The truth is that if you are having chili as a meal then beans are perfectly fine. If you are topping anything with chili then there should not be any beans.

Anti-bean chili hardliners are the words food autists.

>>11616173
you would prefer it without beans

>>11616173
>Please provide chili secrets you may have.
add a little of one (1) of the following:
balsamic vinegar
worcesesestetstetstetstststeshire or soy sauce
coffee (brewed)
beer (you can add a whole bottle, i like stout but use what you like)
chocolate
whiskey or bourbon

>>11616192
Guajillo, new mexico, arbol, chipotle, pasilla and ancho. They each contribute their own special magic.

>>11616173
Tomatos aren't something you want accentuated in chili as you generally already use a fair bit of it. You want the chilis to come through more than the tomato which is there to bridge the flavors between beef and the chilis, and tomato easily runs the risk of overpowering the rest of the ingredients. Citric acid in the form of lemon juice coupled with a hefty dose of paprika followed by very small amounts of a bitter such as cocoa or coffee will elevate the chilis to the front without having the tomatos become too dominant of a flavor profile. Use vinegar very sparingly and only after these components as needed or you run the risk of creating too much of a tang that pulls more tomato into the front. The other thing is depending on the tomatos you're using they may already have the amount of sweetness needed so basically the tl;dr is to just constantly taste to avoid hitting the point of no return with the tomatos because after that you cannot dial it back easily.

>>11616302
thanks anon , good info

>>11616264
>>11616280
thanks >>11616246
fuck you, ive had beanless chili, i like beans

i used to put beans in chili until i got smarter and started making bean soups to complement the flavor profile of the chili without miscegenating flavors

>>11616321
My other "secret" is adding 6oz of a good dry stout beer per 2 lbs of meat when adding your stock/water. Murphy's is easily found, or left hand nitro stout, or deschutes black butte porter. Drink the rest while you cook!

>>11616173
Some Purdue fans have a recipe online called Boilermaker Chili.
https://www.allrecipes.com/recipe/78299/boilermaker-tailgate-chili/
What makes it unique and good is the fennel from the Italian sausage and the basil.
It is surprising how those traditionally non-Mexican ingredients really add to the dish.

>>11616607
Vile. Cute for a tailgate but good for nothing else. Sugar, basil, canned beans with sauce, Italian sausage, scant chilis and no dried ones, little paprika, sweet bell pepper, worcestershire, bacon bits ... this is leftover stew, not chili. This is disgusting. 3 pounds of meat with these seasonings... christ. All the heat coming from cayenne powder and Tabasco. Dont know if this was meant to be ironic but this is truly vile. At no point do any of these ingredients make a chili. This is an unbalanced mess of shit, and there's a reason why classics are called classic. "Boilermaker chili" more like festering boil chili.

>>11617048
i agree that everything else is shit but
>he doesn't put brown sugar in his chili
fucking cringe lol

>>11616264
It's pronounced 'w sauce you yank, the "orcesterhesterlistersisterfistershire" is silent

>>11617252
chili shouldn't be sweet

>>11616173

I do half beef half lamb with mine and throw in prodigious amounts of cumin. Since I cook at friend's places a lot it's almost impossible to have stock ready, so I just add beer - personally prefer lagers (actual lager, not whatever piss swill you burgers call beer)

>>11616173
>apple cider vinegar in chili
don't do that. Hot vinegar will rapidly corrode your teeth.

u guys are ruining chili by adding meat and all this weird stuff.
Sweet green peas + precooked beans + tomato paste + water and powdered spices (garlic powder, pinch of black pepper, pinch of cumin, pinch of ground celery seed, Italian seasoning, pinch of salt, chili powder, ginger powder) makes an amazing chili that you can eat every day without wrecking your diet.

Add spices after bringing the chili to a boil and letting it sit and cool for 5 minutes. Do not simmer the chili. Eat with bread/crackers.

>>11617725
>u guys are ruining chili by adding meat and all this weird stuff.
>Sweet green peas + precooked beans + tomato paste + water and powdered spices (garlic powder, pinch of black pepper, pinch of cumin, pinch of ground celery seed, Italian seasoning, pinch of salt, chili powder, ginger powder) makes an amazing chili that you can eat every day without wrecking your diet.
>
>Add spices after bringing the chili to a boil and letting it sit and cool for 5 minutes. Do not simmer the chili. Eat with bread/crackers.


Do you use carrots too?

One of my secrets? I buy a can of adobo peppers in ancho sauce... You've seen the can. Dried it out and powdered it. I use that for some mild heat

>>11617757
>Do you use carrots too?
I think grated carrots might taste alright, but haven't tried it. I've put chopped carrots in my chili but I didn't like texture.
> can of adobo peppers in ancho sauce
I rely on black pepper for spiciness. Capsaicin is unpleasant.

>>11617777

>I rely on black pepper for spiciness. Capsaicin is unpleasant.

Maybe next year you can work letting your wife let you pee standing up

Nice quads though

>>11617252
A pinch of brown sugar is fine. White sugar on top of sweet peppers like red bell and herbs like basil is gross for chili.

>>11617425
>sugar instantly makes everything sweet
dont put 5 cups in you fat fuck lmao. it's like a tbsp at most. most of the award winning chilis have brown sugar in them

>>11617840
black pepper is superior to cayenne in every way.

>>11617397
What do you think that apostrophe's doing there?

I like my chili to have half cubes of stew beef and half minced pork, sometimes I add pinto beans sometimes I leave them out. A nice bottle of dark beer (in my case Old Jock Ale) and a little bit of dark chocolate. Nice variety of fresh and dried chili's, is nice, some Chipotle, cayanne, fresh jalapeños and komodo dragon chilli's. I really really like chili.

>>11616280
>Guajillo, new mexico, arbol, chipotle, pasilla and ancho. They each contribute their own special magic.
This. I use all but the chipotle. I find the smoked nature of chipotles cloyingly strong and covers up the good flavors and nuances of the various chile varieties, the whole point of using different types is to get the raisiny goodness of one combined with the depth from another, combined with the grassiness or cocoa or whatever you like in their different bites.

I like beans in my chili if eating right out of the bowl as a meal. I get that they're inexpensive and cheap the chip people have on their shoulder about that, but if a person doesn't like legumes, that's their immature palate. Chile con carne is named that because meat is added to chili beans recipe. People who accuse that chili of being wrong or not traditional or this or that are just closed minded. To each their own. Like what you like, but describe your favorite as your opinion, not the only right way.

Worchestershire? No, that's something stupid Ramsay would douse into chili. It doesn't belong. If you can't detect the allspice, tamarind, cloves, cardamom, ginger in there...well, your numb palate is looking for more flavor and it's currently crappy looking for an easy way to make all your food taste the same. Increase flavor by doing things better in your techniques with your ingredients, not changing the recipe by this spice bomb. There are other ways such as sauteeing the spices, simmering longer.

Coffee++

>>11616192
I really hope you pan roast those 2-3 minutes a side before proceeding. Do you prefer to steep them in hot water or just grind them up?

>>11616192
>>11616192
the only poster on here who knows shit about chili
>carrots??
>>vinegar??
>>>brown sugar?????!
jesus, the failure just reeks from these hipster coasties and flyover PTA moms

>>11618059
dry roasted, then steeped in hot water, puree together (or just dice the soaked peppers, but be sure to use the steeping liquid)

>>11617688
becaue s/he’s planning on totally drinking hot vinegar and gargling with it multiple times a day for weeks on end? fuck off with your pseudoscience “I read this Jezebel” bullshit

rate my chili recipe /ck/

>>11616173
>beans
you can like them, but not in chili. if you claim they're good in chili, the chili you're eating would be improved by eating the beans before or after, not with.

>>11617978
Lying back and thinking of England

>>11618114
the easiest way to spot the poorfags on food threads is to look for the people demanding that “beans are great in chili” or calling chili purists “autists”....look we get it, you've got to stretch tour food dollar a bit to feed your family of 8; youd be better off adding a bag of tortilla chips to chili than adding beans and making it “bean soup with meat”

bump

>>11616607

Why do Purdue fans have bad taste in literally everything? Like literally everything ever. The town and campus are hideous.

If you use ground meat in chili then please fucking kys. That dry, grey, grainy shit ruins the whole thing for me. Try bone in beef short ribs instead or chuck roast.

>>11617725

Obvious troll.

>no meat
>peas
>pre-cooked beans for maximum mushiness
>water
>powdered flavorless spices
>no fucking chilis
>celery seed
>italian seasoning
>ginger lmao
>add spices AFTER cooking
>black pepper for heat

This is just a reddish, flavorless bean soup.

>>11618099

Chili starter is way more expensive than buying a fuckload of dried chilis for like two bucks and having them for a ton of batches.

Roast them then grind and make into a paste.

No ro-tel, fuck me. Get tomato paste.

Add garlic. Powder is fine if you're super poor.

Any vegan recommendations? I currently do a 4 bean (black, kidney, lima, garbanzo) that blows "real" chili out of the water usually served over sweet potatoes or brown rice. Healthy, super filling!!! Only personal recommendation is charring your chilies and TAKE THE SEEDS OUT!

>>11619289

Nice try.

>>11618033
you forgot the "imo" at the end of your essay

>>11618165
Except the earliest food review from Austin Texas talks about the Chili Queens and how their chili had beans that made you malodorous all day.

I always add an entire bottle of Paulaner Doppelbock or Shiner Bock into my chili along with some beef bone broth. Turns out delicious, lads should try it.

>>11619368
Chili is a Mexican dish, who cares what some jackasses in Texas did?>>11619368

>>11619280
cooking/simmering destroys the spices and makes everything mushy. My chili recipe is very flavorful and healthy and not mushy.

Turkey chili I made for dinner tonight as a result of this thread.
Loosely followed this recipe with adaptations for lower sodium: *https://ohsweetbasil.com/instant-pot-award-winning-chili-recipe/* I added some flour to thicken it as it was too runny, and I used roasted poblanos in addition to the Ro-Tel. Turned out pretty good anons.

>>11619986
I also subbed great northern beans for pinto because fuck pinto beans.

>>11616173
>there are people who don't put beans in chili
disgusting, chili is not chili without beans, they are a core ingredient, as essential as potatoes in beef stew

>>11619986
gachas de mierda

>>11616173
Here OP, have my chili secret. Scrape out the seeds first if you are deathly afraid of heat and/or flavor. I usually toss half a jar in my chili.

>>11616173
>I like beans in my chili

So you don't like chili. You enjoy beef and bean stew.

My chili:
>Ground beef
>Chili's in adobo sauce
>Vegemite
>A few cans of diced tomatoes
>Espresso
>Variety of beans
>Umeboshi
>Italian seasoning
>Cocoa powder
>Cumin
>Maggi
>Cloves
>Cinnamon
>Allspice
>Hot Italian sausage
>Cayenne pepper
>Sauteed onions
>Bell pepper

I cook it all overnight in the slow cooker, and thicken with pureed beans. Beanless chili is just an oversized Bolognese.

>>11620613
Oh and I blend most of the flavoring ingredients into a paste before adding to the rest.

I prefer steak slices in my chili

>>11620437
I'll wait here while you find chili that doesn't look like sloppa.

Anyone have tried making a copycat recipe for Skyline chili? All the ones online have a bunch of differences

>>11616173

>>11623297
Where are the beans? And who the fuck puts corn in chili?

>>11616264
i personally like to add half a bottle of dark beer.
and a little bit of dark chocolate (85%cocoa) to make it a bit more creamy and darker