/ck/ - Food & Cooking

>>12060427
You're right, its not a debate. If it doesn't have beans it's not chili. Not up for debate.

>>12060427
Give me your recipe

Personally, I prefer my chili gratis

I have spent 39 years perfecting chili. I have tried every combination of every chili in varying amounts. I have made chili over 10000 times now. I have spent all this time and finally I have perfected chili and you want me to just share my decades of research and experimentation with you?

Fuck off, its my chili, you can't have any.

>>12060427
Quality meat, good fat balance, and texture. Don't use overly fatty meat or it gets really oily. Too lean and its thin. Too fine a grind and its a paste. Too thick and its got chewy chunks in it. It isn't a soup, don't let it be watery. I like mine very spicy and with lots of chipotles in adobo and using a blend of meats.
I don't care if you put beans, corn, tomatoes, even rice as long as the meat part has that perfect just soft enough texture without tasting like it went through a food processor for an hour.

I like to use a mixture of braised short rib and ground beef. I also add some canned refried beans (adds amazing flavor, consistency, and pronounced bean flavor) and pic related. It's just seasoned ground up peppers and chilis and it's wonderful. Mexican oregano is excellent too if you can find it, both cooked down and fresh

That's it. I'm sick of all this "Chili Competition Winner" bullshit that's going on in America right now. Chili deserve much better than that. Much, much better than that.
I should know what I'm talking about. I myself commissioned a genuine dutch oven with tripod in Texas for for 23,000 Pesos, (that's about $12,000) and have been practicing with it for almost 2 years now. I can even cut slabs of solid beef with my Old Hickory vintage knife.

Texas cooks speed years working on a single spice drop and grind it up to a million times to produce the finest mixes known to mankind.
Texas chilis are thrice as tasty as European stews and thrice as thick. Anyone a Euro can please, a Texan can please better. I'm pretty my all meat chili with fresh ground spices could light an Indian on fire. Ever wonder why medieval Europe never bothered conquering Teas? That's right, they were too scared to fight the disciplined Cowboy and their cattledrives of destruction.

>>12060473
are you at least going to hide the recipe in a secret location discoverable only through a series of increasingly challenging puzzles spanning the continent so that a worthy and devoted person can one day gain this knowledge? asking for a friend

>>12060473
>everyone has my tastes

>>12060562
>implying a perfect dish does not transcend individual preference

>>12060550
but wheres its bonuses to attack and damage

>>12060473 here.
I'm gay btw if that matters

>>12060445
You got that backasswards.

>>12060445
based and beanpilled

>>12060427
There is no debate about beans. Chili has beans everywhere other than like 2 bumfuck counties in Texas where people don't even have internet access. The "no beans in chili" thing is just yuros and 'strayans (thank god they're now banned) trying to rile shit up with their obsession.

>>12060427
I think a major part is in the peppers used themselves. A combination of various hot chiles for spice and dried ground chiles for flavor.
https://www.youtube.com/watch?v=os9IWN_hCuw
https://www.youtube.com/watch?v=nuuS_uBpRd4

Random shit I like to add in chili that unironically greatly improve the flavor

>ginger
>chipotle adobo peppers
>soy sauce
>Worcestershire sauce
>sour cream
>a piece of milk chocolate

t. picky eater that's a damn good cook because of it

>>12060758
>milk chocolate
>not dark chocolate

>>12060758
Dark chocolate, my man.

>>12060453
>walk into 7-11
>grab slurpee cup
>fill it with free chili
>fill another slurpee cup with free nacho cheese

https://www.youtube.com/watch?v=HQ3YO7ovPp8
this video with the /fit/ meme guy is unironically pretty good

>>12060663
>basted and redbeaned
FTFY

>>12060427

TOMATOES

The most important thing in Chili is the damn tomatoes!

The worst thing you can do is open a can of tomato. Because right from the start you already made a huge mistake.

Canned tomato are rubbery and take many hours to cook down before they start to break apart. If you dont cook them down the chili is crap because it has rubbery chunks of tomato in it.

If you want really good chili you need to do your own stewed tomato.

I grow my own tomato and we can them in mason jars so I have many jars of stewed tomato that I use for chili or making other stuff like pasta sauce.

Fresh tomato right from the garden that we stew ourselves makes for really good chili.

>>12060473
Post the recipe Schlomo

the big mistake I always see people make is that they have to little chili pepper and way too much other shit. when you have a gallon of tomato and other vegetables and only a tablespoon of weak ass chili powder that's not chili, it's brunswick stew at best. I use about a dozen big dried peppers for 2lbs of beef.

>>12060473
>I have spent 39 years researching and developing a cure for cancer. But fuck off, it's my cure.

>>12060842
I use petite diced tomatoes to avoid the chunks.

>>12060794
>run out spilling hot cheese sauce when Aziz chases you with the scimitar hidden behind the truck magazines

>>12060940

It still would need a long time of cooking before those start to break apart and become a chili sauce.

One of my main problems with making chili out of canned tomato is how long it takes because you have to simmer it till the tomato changes colors and they start to break down a bit.

So what I like about my homemade stewed tomato from the garden is that they are ready to be make into chili, or whatever kind of red sauce i am making.

I just add beans, ground beef that has been seasoned. I had some of my chili spices to the pot of chili and let it simmer for a bit to blend all the spices and its done.

>>12060427
You put Fritos in it

>>12060957
>scimitar hidden behind the truck magazines

>>12060427
in a competition for money beans shouldn't be allowed, because it becomes a bean competition instead of a chili competition.
you can like it, but it's not chili

>>12060929
would be unironically based

>>12060957
the cheese is a decoy, nobody needs a slurpee cup's worth of nacho cheese, i throw it at him and it gives him third-degree chemical burns

the secret to good chili is make it perfectly smooth in the blender, so you can eat it through a straw and that way you will not spill it on your t-shirt (it leaves a stain that is hard to get out).

>>12060929
No one has ever died from lack of chili.

>>12061076
That's bullshit. Everyone that we know of has died so far. Prove that it wasn't from eating enough proper chili.

>>12060561
This. I would live out Uncharted 3 for some damn good chili.

>>12061090
>Everyone that we know of has died so far.

>>12060663
>based
Oh poor child.

>>12061128
baste

>>12060445
>food isn't good without cheap filler ingredients

Not even a texasfag. Beans in chili is garbage and only good for stretching a pot so you can feed more mouths on a budget.

what's wrong with beans in chili

>>12061259
Nothing. Texasfags just like to get their panties in a twist.

The most important part of chili is the spices. If you aren't adding any cinnamon or honey to counterbalance the peppers--flavorwise, not heatwise--you're doing it wrong.

>>12061668
>cinnamon and honey
I hear raisins add good texture and flavor too you fucking fairy. Who brought the cream cheese icing? Strawberry? Fondant?

It all starts with the beans.

>>12061683
balancing flavors is essential, dumbass. Your chilli probably tastes like pajeet shit it out and then you painstakingly removed the asphalt pieces by hand for the next hour

>>12061694
Balancing flavors is not throwing a shit ton of different spices, ironically like pajeet, in the mix. Why the flying fuck would you be using honey? Honey's flavor varies dramatically based on source, but is rarely to never something you want something a stew to taste like. Mmmm basswood honey stew.

>>12061707
>2 spices

ok basic nigger

>>12061707
Imagine being this retarded.

>>12060427
How can it not be a debate about beans? The key factor in the quality of your chili is the quality of your beans.

>>12060427 (OP)

SHOTA!

The most important thing in Chili is the damn boys!

The worst thing you can do is open a van of children. Because right from the start you already made a huge mistake.

Vanned boys are rubbery and take many hours to cook down before they start to break apart. If you dont cook them down the chili is crap because it has rubbery chunks of boy in it.

If you want really good chili you need to do your own lewed boy.

I grow my own boy and we can them in small cages so I have many cages of stewed boys that I use for chili or making other stuff like pasta sauce.

Fresh boys right from the kindergarten that we stew ourselves makes for really good chili.

>>12061814
Keep talking about faggot shit and you're gonna be the vanned one.

>>12060427
If it doesnt have beans then its meat soup

>>12061818
>talking about faggot shit
I didn't mention needing beans in chili.

>>12061824
Anti-beans are worse than anti-vaxxers and flat earthers

>>12061827
keep your (((beans))) then.

For me it's minced beef mixed with spicy tomato sauce as beans do not belong there

diced onion and minced garlic sweated. chuck in the beef mince and cook it with paprika and chilli powder. then add the chopped tomatoes and simmer for a few hours. that's it

>>12060427
THIS NIGGA OVER HERE EATIN BEANS

>>12061882
So youve got some spaghetti sauce now how are you going to make chili out of it? Youre forgetting the beans hombre...

>>12060798
"im such a tough teaxex boagerer i shot beeans be a man like mee ha i done used a blow torch make it reals fire time aint no beaen hur down in texas"
I'm actually glad he didn't chop anything up his skills handling a knife made me nervous

>>12060427
Literally not chili unless it has beans.
Anybody who uses noodles in chili is braindead

>>12062548
nobody uses noodles. do you mean pasta?
and chili by definition isn't beans. beans is filler, it's for poor mexican fucks by the border because they can't afford meat.

>>12062580
>>12062548
Your literally both morons. Hungarian chili aka goulash has no beans but does have elbow noodles

>>12060758
Try peanut butter, gives it a great texture and meshes surprisingly well

>>12060550
>Glorious Texas chili, folded over 1000 times, spicy like rattlesnake bite under western sunset

>>12060794
Literally says in small text in the bottom left that it's free with a hot dog purchase
Plus cups aren't free

>>12060473
honorabru chile forded over 10000 times

/b

>>12060842
Maybe for North Eastern chili but in most cases you are not actually concerned with much tomato flavor. Tomatos in chili are traditionally used to add sweetness and acidity to the meat and peppers. When making a non NE chili, canned tomatos are fine since you are trying to avoid overpowering the chiles' flavors.

>>12062729
Everything is free when you rob people.

what's a good canned chili for a guy that doesn't have time to cook

>>12061049

> nobody needs a slurpee cop's worth of cheese

Speak for yourself faggot

>>12061193
The beans are there as a thickening agent.

>>12060445
it's chili con carne, not chili con frijoles you utter retard

>>12060427
The single most important thing is to actually brown your meat before you add it to the pot. Hell, just brown it in the pot and drain excess grease. I’m not talking about getting your ground beef to turn that gross greyish color, I mean you actually need to cook it at a high enough temperature and long enough for it to get crisp on the edges and dark brown in color.
>>12060758
Just use straight cocoa powder, you don’t need all that sugar and milk in there too.

>>12062924
I personally like Dennison's.
Hormel has too much tomato/sweet flavor.
This one is pretty savory and hearty if you get the bean variant. It doesn't really have a huge kick, but for a buck and a half, it's not bad at all.

>>12061991
at least brown the meat then sweat the onions you retard

>>12061049
It's not called the bill of needs faggot

>>12060550
I see you there, /tg/

I think the problem with beanfags is that they've literally never had real chili before so their entire understanding of it is wrong. they say things like "chili without beans is just spaghetti sauce" because they actually think chili is spicy ragu with beans.

case in point this guy
>>12060969
who is worried about tomato cooking down even though it takes way longer for your meat to get tender than it does for tomato to cook down. then he admits that his chili is nothing but ground beef and tomato with beans and probably doesn't cook it longer than an hour tops.

or this guy
>>12062975
who thinks you need beans to make chili thick even though real chili is plenty thick by itself

it's sad really that they have no idea what they're missing out on and post stupid comments that just show how deprived they actually are.

>>12062745
this

>>12060427
If it's a chili discussion it won't involve beans by definition.

>>12062618
Goulash is not chili, it's goulash.

>>12063445
Tell us how you make a real chili then

>>12060445
based

>>12063445
My chili will have these peppers whether it's a guisado, texas style stewed meat chunks with dried peppers copied from indigenous mexicans and best used as a filling for tortillas in terms of tacos, burritos or enchiladas, or a more soupy chili meant to be eaten as a stew using ground meats and pinto beans which is just as based.

>>12063810
toast dry peppers in a pan
reconstitute them with hot chicken broth
fry onions and garlic with cubed beef
blend peppers into paste and add to meat
optionally add small amount of tomato and fresh peppers
season with cumin and oregano
cook for 4+ hours

>>12063983
>more soupy chili meant to be eaten as a stew using ground meats and pinto beans
wrong

>>12064418
As I said, Cletus, your pic is an example of the guisado I cook for stuffing different flatbreads. You've not denigrated my argument for a soupy chili using multiple dried mexican peppers, ground meat and beans. They both have their place in the realm of our mexican heritage.

>>12062986
So im assuming your chili is literally just a bowl of chilies and beef, nothing else? Yeah i didnt think so, fucking retard.

>>12064495
Now is not the time for the soupy part. That comes later.

>>12064414
>real chili
>chicken broth

In the previous chili thread someone said something along the line of maybe little "worcestershire sauce and potato salad ... and a tortilla" and I was like whaaat, where are the potatoes or the rice???
How rich would that be, I want to replicate that once in my my life, just a big fucking pot of beef and huge amount chilies with assorted light greens. Served with assorted condiments so the resulting serving is still about 50% beef. Fucking supreme.

>>12064495
chili is american

>>12060994
stfu faggot, its not chili without beans, it meat soup in red sauce

With homemade chili paste

>>12066847
Looks like someone spilled their guts

>>12066927
And a mashed baked potato to thicken it up a bit

>>12060473
I bet you've never even made chili.

>>12060427
chili is the easiest thing to make it's impossible to fuck it up unless you burn the meat or use the wrong spices

>>12060427
bit of cocoa powder
use enough onions
make sure you brown your mince properly
and a rich beef stock pot (or two)

>>12060550
This post reminds me of this MADTV skit where he talks about making a burrito in Mexico https://m.youtube.com/watch?v=jYHHCRm-R-U

My secret ingredients: chipotle peppers in adobo and Andouille sausage.

>>12061707
Garlic
Onion
Paprika
Cumin
Chili flakes
Cayenne
Black pepper
Salt
Cinnemon
Ground mustard
Nutmeg
Green onions

>>12062008
Who else a bean boy?

>>12064414
Sounds bland.

Can I add beef stock to my chili? I fucked up and got stock instead of broth and it smells like ass

>>12068896
>and it smells like ass

Are you sure that it isn't expired?

>>12067730
I've never used andouille in chili (love it in shit like gumbo, though) but I do this, too:

>chipotle peppers in adobo
Or use dried chipotle peppers when available/when I feel like going to the Mexican supermarket.

>>12068896
Stock is fine, better than broth in fact. Sounds like it was spoiled.

>>12066847
What the fuck happened here?

>>12061119
He's got the fucking chili

I haven't seen any fucking recipes in this thread.

i ate chili without beans and contracted salmonella and broke my arm
ate a single kidney bean and it was cured within 2 hours
what now anti beaners?

>there are people on this board right now who put beans in their chili

Fucking city yuppies.

>100+ post thread
>Still no recipe
All of you are faggots

>>12068994
1. chili
2. bean
3. mr bean

>>12061076
I would argue that everyone who has died has done so from lack of chili. All those people who starved to death? Well if they had a bowl of chili, they wouldn't. Think someone died in a war? What killed them, a bullet? Well if that bullet was a bowl of chili, they wouldn't have died. Would Julius Cesar have died if, instead of stabbing him with knives, Brutus and co. feed him chili? The Holocaust? Chili would give a totally different meaning to "gas the Jews." What if you got a bowl of chili instead of getting cancer?

>>12068994
>>12068964
>get meat
>get pan
>make pan hot
>add oil, brown beef
>add water, tomatoes, onion, garlic,
>simmer for 30 mins
Eat and/or store

That’s what I did, and it wasn’t really good. But it’s a recipe for yall

>>12068994
Chili isn't rocket science, and best made to taste.

In a pan, brown 3/4" cubes of stewing beef. Add very finely minced onion, chopped san marzano tomatoes, and enough water to cover. Also add a small amount of molasses and 1 TBS of cider vinegar per about 3 lbs of beef.

After about an an hour and half, stir in small diced onion (yes, more onion), and your dried spices, and adjust your moisture level. I'm adding spices later because there's no sense boiling away essential oils or turning some spices bitter, dried spices take a max of 45 minutes to open up.

When your beef is near tender, taste for salt levels and feel free to throw in some fresh garlic at the end, and some quality mustard, yes I said mustard.

>>12068964
>>12068994
Half pack of bacon cooked crisp. Put aside,chop small
1 lb ground beef cooked in bacon grease.
Add chopped 3 garlic cloves
Chop:
1 white onion
1 green pepper
1 red bell pepper
Celery
2 anaheim chiles
Jalapenos
Add to pot with cooked g beef
Add:
Chili powder
Cumin
Salt
Pepper
Worchestershite

If too thick add beef stock, if too thin crush up fritos or tortilla chips and add.

Cook on low for at least 3 hours.

>>12069153
Forgot. Add diced tomatoes as well, and add crisp bacon bites at the end so they stay crunchy. Btw I'm gay if that matters.

here is how to make a good chili

toast your dry chilis in the pan and grind them up
use whatever chilis you like, read up on their spiciness
use only 2-3 chilis otherwise flavors will fight with each other
add whatever spices you want to your chili mix, it's your chili mix so add whatever you think tastes good, i add garlic powder and onion powder with a crushed up chicken bouillion cube
tinker with your mix all you want, it's called "chili" not "meat" your spice mix is what gives your chili the most flavor

use 1 onion per pound of protein, dice them, and cook them in the pot
for protein you need a medium-high fat content, so if you have low fat protein you need a high fat one
what i like to do is cook some bacon in the pot before i put in the onions, and once the bacon fat has rendered out i take the crispy bacon out and will turn it into bits and pour that on top of the finished chili when serving
once onions are translucent, throw in your proteins and start browning it
once your protein is browned, dont drain the fat, or at least not all of it, then add in the spices because spices like to dissolve in hot fat
use a blender or an immersion blender to soupify some tomatoes (canned is good) and stir it into the pot
this is the part where you would add beans, corn, whatever else you like
this is your most basic easy chili to make

dont let anyone tell you what you can or cant put it in your chili
it is your chili and you make it how you like it, if other people like your chili then that's good, but dont ever make your chili just because someone doesnt like it
it's okay for you to want people to like your chili, but the most important part of any chili or any food you make is that you like it, anon, because you matter the most

>>12069101
where are your peppers?

>>12069153
not enough peppers

come on people it's fucking chili not fucking brunswick stew

>>12069316
This guy gets it.
Even true chili connoisseurs and beantards can agree on that point.
I've used almost as much in volume of roasted bell peppers as beef. That's not counting the several other peppers fresh, dried, or canned that I used.

My recipe:
1) a bunch of peppers and chilies of all types
2) a few different types of meat (cheap is good)
3) other flavorful ingredients and seasoning
4) brown, roast, chop, or whatever necessary to properly prepare ingredients
5) add all ingredients to pot with enough beer and or stock, and something starchy (crushed chips, masa, flour, whatever) as a thickener
6) cook for a long ass time, stirring occasionally until done

I'm not good enough to write a proper recipe.
1) Use a mix of fresh peppers and chili powder in your spice mix. Roast the peppers util blackened and scrape the skins. Personally, standard mix is 2 anaheims, 1 serrano, 1/2 a habenero.
2) Use 1-inch cubes of meat not ground chuck.
3) Potatoes or sweet potatoes instead of beans.

>>12069419
>and something starchy (crushed chips, masa, flour, whatever) as a thickener

Is this a common practice? I've always let my chili reduce on its own over time until it's thick enough.

>>12069433
That's certainly a valid way to thicken it, you wouldn't need to add a starch in that case. But thickening things is a well known and basic technique, so whatever works.

>>12068928

https://en.wikipedia.org/wiki/Srebrenica_massacre

>>12060445
incredible and enlightened post

1. Buy a large Wendy's chili
2. Add tomato paste & simmer for 10 minutes to thicken
= chili

>>12060427
One does not make the perfect chili; one purchases the perfect chili. From Skyline Chili.

Easy.

>>12069495
I've just never heard of anyone adding flour to chili specifically in order to thicken it.

>>12060957
*freeze frame as cheese spills out
Yep, thats me. Youre probably wondering how it got here...

>>12060427
meatless, served with fruit-sweetened, whole wheat, seed paste instead of oil, firecracker cornbread.

>>12064414
Pretentious elitism. Chili is mexican garbage food. You throw the shit that's gonna go bad soon than later into a pot, add some mexican-approved seasoning, let it simmer for some hours because your siesta went on too long, wake up to an accidentally good meal.

>>12069822
Thanks for the enlightening post, Cletus.

>>12069829
Cletus? I didn't say it was bad. It's garbage food in the sense that it would otherwise go in the garbage if left to spoil. This solves the end of the week/month crisis of "we let x go bad and now we have to throw it out".

>>12069842
Chili was originally dehydrated survival food (like beef jerky) that you would re-hydrate as needed if you were on a cattle drive or some shit. Who in the fuck uses nearly spoiled ingredients in their chili?

>>12069822
chili is american

>>12060445
Chili does not require chili beans. If you make the same thing, even adding chili powder and other flavorings, and just don't add the beans, it's not suddenly not chili. I've studied culinary sciences and can tell you no expert would agree with this reductionist dismissal of valid alt-method.

Me: no beans
My wife: triple beans

Cumin, garlic, salt, beans and ground beef. You're welcome

anchovy

>>12069316
>where are your peppers?
Dried and ground as part of the mix, it helps thicken it. Sometimes relatives have fresh peppers that I'll mince into a near paste and throw in about an hour before it's over.

>>12060473
Hand over the fucking chilli recipe and noone gets hurt

Make your chili with the ingredients that you like in chili, and stop being combative baby boomer shit stains about everything.

>>12060427
>finely diced onions
>minced garlic
>whatever oil/fat you have on hand
>sweat 'em
>canned black beans
>canned chipotles, whole
>whole jalapeños
>chicken stock
>pork or beef chorizo, mexican kind (cook it first like you do with ground beef and drain cause it's hella oily)
>cilantro
>simmer for several hours
>adjust liquid content to your own desired level
>taste for salt, chicken stock and chorizo most likely took care of that for you
>check for spiciness and adjust accordingly
>also depending on your preference leave or remove the chipotles and jalapeños, or just scoop around them
>serve garnished with mexican cheese crumbled on top and some fresh cilantro
WA LA

Basically I was trying to make some black bean soup but wanted some meat in there and thought the can of chipotles would add some nice depth.

>>12060667
I've heard of "beanless chili", but you simply cannot serve or sell something called just "chili" without beans in it.

>>12062924
If you have a pot or slow cooker then you have time to make chili. It's insanely low prep.

>>12060427
By not adding cornmeal like some degenerates do. If you want your chili to be more filling, add rice or dump it onto some fries but don't ruin the texture.

>>12068852
I've died and gone to heaven. Thank you. Peace be with you.

>>12060427
I like to rehydrate dried chili peppers and make them into a paste with some beef broth. I use refried beans to thicken the chili, with an even mix of kidney and black beans. A thick beer for some flavor too, and a couple pieces of dark chocolate. Some sweated onions and garlic, and of course some diced up tomatoes.

>>12060445
What if someone's allergic to red beans desu

>>12073291
Then kys for being a weak ass faggot.