/ck/ - Food & Cooking

>>12347850
Your pic related looks too soupy to be chili

I use dark beer, espresso and cocoa as notable additions.

>>12347850
It's not chili without beans.

>>12347863
I agree, bad pic choice on my part. I let mine simmer for hours till it gets thick

>>12347873
Good choice anon

>>12347850
im still working on a good version but this was pretty good

Florida Man Chili
>4 cans beans, kidney and pinto (optional)
>2 cans diced tomato
>2 onions
> whole bulb of garlic (unless your actually has flavor)
>4 Poblano
>4 jalapeno
>1 can of chipotle peppers in adobo sauce
>2 cups beef broth
>a little brown sugar and cocoa powder
>obvious spices like chili powder, cumin, cilantro etc.
now here is where it gets decent
>1 pound of pork sausage browned with the veggies sauteed in its grease
>2 pounds of 80/20 ground beef made into burger patties and BBQ'ed then chopped into cubes so the beef doesn't just get lost in the chili also the BBQing adds a lot of flavor
you can add other shit like corn,carrot,celery but thats not for me.

>>12348452
simmer for about 2-3 hours but for some reason if you cook it any longer the flavors over blend together and the chipotle and sausage flavors disappear and it just meh then. Also you can add a can of tomato paste if you like a thicker base but it still come out thick without it just waterier base

Next time im going to try the proper Texas method
>get dried Ancho peppers ,Serrano peppers toast them in a dry frying pan until they smell, then de-seed them(seeds make the chili bitter, get hotter peppers if you want more heat )heat some water and toss the dried pepers in for 30 min or until re hydrated, drain the water (also bitter) put peppers in blender with some beef stock or a beer and blend into a puree

>>12347850
Without beans

Pinto Beans
Black Beans
Green Pepper
Serrano Pepper
Habanero Pepper
Carrots
Corn
Celery
Mushrooms
Diced Tomato
Onion
Garlic
Chili Powder
Paprika
Cumin
Thyme
Oregano

A bit of beef broth but no actual meat.

I like to mash it up a bit with an immersion blender but this is optional.

>>12348488
>no actual meat.
>I like to mash it up a bit with an immersion blender but this is optional.
oh gawd!

>>12347850
like this

>>12348487
i find it ironic that Texans despise beans in chili when they live in bean country both figuratively and literally. Proper texas chili con carne is just cubed steak in pepper sauce nothing else added

>>12348604
no one ever accused texans of being rational

>>12348873
ya know what...you're right

Bell peppers, onions, can o kidney, can o black beans, big can of pintos, two cans of diced tomatoes, 1lb venison, 1lb andouille sausage, chipotle pepper paste, two diced jalapenos, McCormick chili seasoning, corn.

Combine in pot, cook in slow cooker until properly drunk, thicken with corn starch, top with sour cream and shredded cheese.

>>12347850
try chipotle peppers in adobo sauce, it adds a sweet smokey flavor and some heat

>>12348924
This. Chipotle peppers in adobo changed the game for me. Same as Andouille sausage.

Beef chuck
Bacon
Onion
Dark Beer
Cumin
Oregano
Chipotle
Ancho
Pasilla

Bean filled tomato slop alternative:
Ground beef
Black beans
Dark beer
Canned tomatos
Cumin
Oregano
Cinnamon
Guajillo
Ancho
Pasilla

>>12348452
normally I don't do this, but that is so good it is going on my blog

>>12349125
and here i was thinking it was already a blog post

Non-tomato based chili is fucking disgusting.

I plan on making chili tomorrow. McCormick's hot chili packet (2x for extra spice), pound of ground beef, onion, jalapeno, 3-4 cans of beans, 1 can of flavored corn, and a couple of cans of diced tomato and such (I forget exactly what's necessary, tomato paste/sauce, etc.). Also plan to pick up some Great Value saltine crackers. Can't go wrong.

Why do you guys brown the hamburger before mixing it with the rest of the ingredients? That's just overcooking the shit out of it, it's supposed to cook in the chili mix.

>>12349201
stop. just stop

>>12347850
Without beans it's just a stew.

>>12349150
https://foodblogposts.blogspot.com/2019/05/food-blog-xxxv.html

If there's no beans it's not chilli. This isn't up for debate; it's a definitional issue. "Chilli" without beans can be described as a "meat sauce".

>>12347850
Beans are essential. Corn, I've never heard of.

These are the ingredients when I'm making chilli:
>Beef
>Onions
>Garlic
>Tomatoes
>Tomato puree
>Red pepper, or what Americans would call a red "bell pepper" (not necessarily essential but a very, very, very tasty addition)
>CUMIN (I cannot stress enough that cumin is ABSOLUTELY ESSENTIAL to a chilli; if it is not included then YOU DON'T HAVE A CHILLI)
>Chilli powder, preferably hot; I'm not even a spice freak, but I've noticed the mild chilli powder is essentially tasteless and I end up using tonnes just to get it to taste of something
>Red kidney beans towards the end
>Salt and pepper

That's about it for my recipe I guess.

Again, I must stress again: CUMIN. If you don't have cumin then it isn't a chilli, full stop. It's how you get that Tex-Mex flavour that will be present whenever you eat chilli from a restaurant. I keep seeing people (like my mother) who don't put cumin in - well, then you don't have a chilli. You have a bland, unfinished sauce that needs CUMIN to be turned into a chilli.

>>12347882
I agree.

>>12349222
You've got it backwards; WITH beans it's a stew

>>12349222
>>12349699
You've both got it backwards. It's a stew regardless of whether it has beans or not.

That said, beans are essential, obviously.

>nobody posted this

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.

>>12349928
I can tell within the first couple panels (in fact just the first one was a very big clue) that this guy is an insufferable moron and I have no interest in reading the rest of his garbage recipe.

>>12349944
if youre using any tomato you fucked up

>>12349981
Yeah that's why you use canned tomato, heh

>>12349928

This image always pisses me off. He's like a 13-year-old trying to be cool.

>>12349981
I put a little in for acidity but I drain the liquid so it doesn't get soupy

>>12349928
was waiting for someone to post this

>>12349944
>>12350048
are we talking diced tomato or sauce /paste, i think some diced in there adds to the chunky texture. But yea to much sauce and it can get thick in a weird way

I soak and boil black beans with garlic and beef stock, then give them a really quick smash, leaving most beans relatively whole, but with enough goop to help thicken up the chili.

I then brown ground or diced beef, remove and toss into a bowl with beer, paprika, cumin, cinnamon, cloves, lime juice, and an ancho or two. I caramelize some sugar, stir in some onions, celery and peppers, get some colour happening, toss in some diced tomatoes, reduce to almost dry, add the beef-beer-etc. and reduce again, add the beans, some passata, and a bit of water, and then cook down to the desired thickness... finish off in the last 30 mins with garlic, mexican oregano, salt, pepper, and hot peppers of whatever variety.

>>12350078
i tried making chili from dried beans and it made zero difference in flavor and took a lot more time and effort so now im back to using canned beans

>>12350098
It's just easier to get the flavour into the mash. If you're using whole beans, then absolutely just use canned. The only difference there will be some calcium chloride.

>>12347882
The exact opposite is the truth. Beans or other filler will have you instaDQed from any respectable chili cook-off.

>>12350146
Such as?

>>12350071
I just use rotel like in the picture. you can use pico too.

>>12350098
I'm still thinking about those beans.

>>12347850
>Chili
I don't eat soy

>>12348937
>Same as Andouille sausage
Is that basically the same as chorizo?

Dark chocolate (70%) and dried chipotle peppers. Most importantly I let it simmer for several hours and let it cool overnight. Gotta let the flavors get to know each other.

>>12350631
do you keep adding spices(flavor dumps) so it doesn't all blend into one thing? i noticed anything past 3 hours it starts to lose flavors

>>12350146
cookoff chili is not the same as normal chili, even Texans don't make cookoff chili at home

>>12350631
>I let it simmer for several hours and let it cool overnight

The more beans the happier I get I don't even care for the meat just give me all the fucking beans you got!

Do you guys put your chili on pasta or nah? Thats how my gramps served it up and it just feels right

>>12352050
If I want to stretch it out I put it over rice.

>>12352037
Don't know if you're being sarcastic or not. Beans are essential for a chilli but so is meat.

>>12352050
No because that makes no sense whatsoever. Chilli is a Tex-Mex dish, not an Italian dish.

>>12352050
nothing wrong with it, it just becomes something different then what people expect when they here chili.
>>12352054 i did this once, put over yellow rice to make it last, not bad but i still prefer corn chips

Pasta is retarded but I serve it on toast with fried eggs for breakfast the next day and that's amazing.

>>12347850
Chipotle tabasco will make your chili taste fucking amazing

>>12352098
this, very good but if you use it to often it starts to taste like chemicals or at least it did for me.

Doing mine with beans, coffee and some cacao. Sometimes with corn

>>12352054
>>12352061
Brit here. Is rice uncommon for Americans when eating chilli then? For us, chilli is almost always served with rice.

Also, fun fact: I only learnt recently that Americans spell chilli as "chili" (we use two "L"s and you use only one). I always just thought the Red Hot Chili Peppers spelt it wrong.

Another fun fact that I learnt quite recently too: the spellings "learnt" and "spelt", which I just used, aren't used by Americans apparently. Funny how two nations using the same language can use it so differently.

>>12352199
rice is fairly uncommon, usually corn chip, corn bread or crackers

>>12352199
Eaten my worst chili in britain. Guest senpai made it with rice. You Bongs deserve the ROPE for missing taste

>>12352199
also we don't usually call it chili con carne unless were talking about Texas chili which is just cubed steak in pepper sauce and if you served that with rice and beans they might actually try to fight you

>>12352219
That and pic related are the most british images I seen

>>12352229
whats even scarier is there is a real live human woman in that pic

>>12352214
Really? Not sure if you're pulling my leg or not.

>>12352219
Just because you ate one bad chilli in Britain doesn't mean all chilli in Britain is bad, mate. I was specifically enquiring just about the use of rice.

We don't usually mix rice into the chilli, by the way, if that's what you mean when someone you know made it "with rice". If that's what this person did then that sounds completely unusual to me.

>>12352226
Chilli con carne is what we usually call it over here, although "chilli" for short can be used if the context is right.

>>12352229
>>12352241
Don't act like you don't have your own degenerates (picture entirely related).

>>12352260
i think they eat rice with chili in new mexico but its usually one of the three i listed

anybody make their own chili powder? is it worth it

>>12353025
Not powder, dehydrating larger pieces and powdering before use inside a mechanical grinder.
Powder has a big surface area what means a reduced stability and quality

>>12352260
>Just because you ate one bad chilli in Britain doesn't mean all chilli in Britain is bad
British food and British woman...thus a nation of sailors were born

>>12353078
This, a Bong deserves no 2nd answer.
It was the only chili I eaten there and every other dish was below a IQ80 limit. Its not even funny to remember this week. Instant food and even wrong made.
Thx god, they had McD

>>12352199
You should check the differences between metro Parisien, rural Quebecois, and swamp-dwelling Cajun French. It goes far beyond dropping and adding letters. Our accents might get a little off, but at least we can usually understand each other.

>>12348915
If you're going to use a chili mix, at least use one of the decent ones like Carroll Shelby's

>>12353078
>>12353123
It's funny how insecure Americans get at the existence of our little country.

>>12354203
Yeah I guess every multinational language will have variations across the world. Of course every nation also has variations WITHIN its own borders as well.

But yeah, I'm surprised that yanks don't eat rice with chilli more often. Most meals are meant to have carbs, right? That's why it's called meat and potatoes, not just meat. That's why chilli without rice seems a bit odd to me. But each to their own, I guess, and I won't deny that tortilla chips are a good addition to chilli.

>>12354216
this one is ok too

>>12354290
that doesn't even look like chili. more like some kind of mexican rice that you forgot to mix together. where is the pepper sauce? to put it in terms a bong can understand chili is supposed to look like a very dark red curry.

>>12354290
We always crumble up crackers into it where I'm at.

Well, that is until the fruffy faggots started trying to turn the poverty food that chili is into something fancy.

Take notes beanlets

>>12354780
That's just an image I found on Google mate, no need to get butthurt about it.

>Meat: check
>Beans: check
>Onions: check
>Red peppers, which are perfectly befitting a chilli: check

Looks like a chilli to me.

A dry chilli is not automatically not a chilli.

>>12354898
>A dry chilli is not automatically not a chilli.
Eh, I'm not a chili purist, but it kinda isn't.

>>12354898
you could eat that with a fork. this is what chili looks like.

You know how you know it's a shit /ck/ thread?

>posters shitting on tomato-based chili

A shit ton of onions (2-3) minced to the point where it will break down, same with a bunch of poblano and serrano peppers, a can of chipotle peppers, a 28 oz can of san marzano plum tomatoes that I chop up, a couple tablespoons of cocoa powder, and a few lbs of beef short rib (that's right short rib fucker) cut into just under 2 inch cubes.

It's done when #7 lead sinker floats on top.

>>12354908
I mean, that's literally what it is, but okay. If reality really hurts your little tushy wushy that much then I guess you can stick your fingers in your ears and pretend that the big bad world doesn't exist.

>>12354942
Yes, a fork is the usual implement for eating pretty much any main course in western dining. Or aren't you familiar with the very fundamental basics of dining - you know, the stuff that most children know by the time they're maybe four years old?

>>12355017
so do they eat stew with forks in bong land? or do you just put your face in the bowl like an animal?

The most unusual thing I do is poach ground beef to get a loose, tender, crumbly texture. Then I saute the onions and peppers and brown the meat in the rendered fat.

>>12355017
>>12355034
Shut up and eat your soup like a man.

>>12355017
>I mean, that's literally what it is, but okay. If reality really hurts your little tushy wushy that much then I guess you can stick your fingers in your ears and pretend that the big bad world doesn't exist.
LOL, I bet you use "dry brine" thinking it makes you sound like you know what you're talking about.

>>12355034
Yes, I think every stew I've ever had I've eaten with a knife and fork. E.g. boeuf bourguignon, a French stew that my mum makes sometimes. Or goulash, which my dad has made a few times. And I thought it was pretty much standard to use a knife and fork for main courses like this. Would a restaurant give you a spoon for these dishes? Perhaps they would but, if so, then I never knew that.

I thought spoons were only given for soups, things like that.

>>12355138
No mate, I'm not pretending to be a culinary expert unlike some people in this thread, I'm just saying that a chilli con carne is a chilli con carne, which is stating the bleeding obvious really.

>>12348586
There is a special place in hell for those that try to pull this crap at the pot luck.

>>12348604
Texans don't hate beans, they just hate beans in chili. It's like any ther unique regional dish. Would you feel the same way if new englanders put beans in clam chowder? What about if quebecois put beans in poutine? Beans in lobster rolls? Beans in etouffee? Just because it's a Texan dish doesn't mean it should have fucking beans in it.

>>12355156
HAHAHAH...good trol...
>suddenly remembers what brits did to curry.
Wait, you're serious, aren't you?

>>12355190
You're precisely why the entire country hates your cow fucking ass.

>>12355201
I would love to take credit for British curries, but they are the creation of Indian / Bangladeshi / Pakistani migrants to this country. And they're fucking tasty.

But yes, even with curries, a knife and fork is absolutely the standard way to eat it. Even when the curry has as much sauce as pic related. You will probably be given a spoon to serve the curry from the serving dish onto your plate, but a knife and fork is definitely the standard way of eating it.

I'm sure there are some people who would use a spoon for eating a curry, but that's definitely not standard practice and would be seen as bad manners by many people. Like how putting your knife in your mouth is considered bad manners - although using a spoon to eat a main course is probably worse. It makes you look like a child.

If you're thinking it's somehow impossible to eat up the sauce with a fork, firstly you'd be surprised how much sauce you can get up with a fork, and secondly most of the sauce will be mopped up with the rice, or naan bread.

>>12355557
When did I say I was Texan, you dumb piece of shit?

>>12355604
t. closeted texan

>>12355709
Nope, just better educated than you.

>>12350146
The "Homestyle" category requires beans. It's the Red Chili category that prohibits beans--and that's mainly due to not allowing any pre-cooked ingredients. Ever soaked and cooked beans in under an hour?

>>12347850
nice bowl of soup ya got there, but it aint chili.

>>12356043
Pretty much this. When I make chili at home, I sometimes add beans to make it stretch longer. But when I make chili for other people, or in a cook off, I never, ever add beans. Beans are a personal addition that you do at home. And they shouldn't be included in any recipe for chili except as an "optional " at the bottom of the instructions. And don't even get me fucking started on you shits who put fucking corn kernels or carrots or celery in your chili, you sick fucks.

>>12356083
>And don't even get me fucking started on you shits who put fucking corn kernels or carrots or celery in your chili, you sick fucks
I do all of that, and beans too.
I don't put a lot of corn in chilli but a little helps give it a little zing when you find one in your bowl.

>>12356196
Well, at least you admit you're a sick fuck.

>>12354866
bag'o'cheese
frozen corn
whatchicaneryisthisnegro.ogg

>>12356083
>celery
see also: holy trinity, mirepoix.

Much like the addition of bay leaf or coffee, when cooked down for an hour or more in a chili, it's an ingredient that you would miss for a lack thereof much more than you'd notice for its inclusion.

>>12354270
> insecure

>>12354866
>no bean
>but corn
disqualified

>>12354948
>posters shitting on tomato-based chili
>diced tomato = base
>cheflet

>>12354270
You should hope we're worrying about you, I frequently do. It's often a dark sense of amusement though.

You're awfully good about lying to yourself about the hellish condition your country is in though. I suspect it's leftovers from the 'carry on' mentality.

>>12356407

Why waste quality cheese on something im literally melting and mixing into something else just for texture.

Also whiter than you Tyrone Gonzalez

I still use a recipe I got from an anon here years ago. I switched out the beer for dark chocolate and added a little brown sugar and vinegar.
I usually eat mine over rice or mashed potatoes.

>>12356747
>cheese
>for texture
You didn't even get velveeta until your second prison term did you?

>>12356722
PLEASE tell me that's a satire rag

>>12356954
man i hope so but judging then i'd bank on it being real

>>12356954
>>12357417
Oh I'd bet on real. I've got some terrifying anti-knife news concerning safety scissors if you'd like to see. There are some fakes, but most are real.

>>12356083
>When I make chili at home, I sometimes add beans
>they shouldn't be included in any recipe for chili
The illogicality of this post is astounding.

>>12356428
>mirepoix
Mirepoix is a feature of French cuisine, so I don't know why you think it is relevant to Tex-Mex cuisine. The Italians have it too, they call it soffritto, and it forms the base of Bolognese, for example. But again, it's not relevant to Tex-Mex food.

>>12356662
Yes, that's precisely the insecurity I'm talking about. And it's really funny to watch. Something about our little nation makes the American feel so insecure that he feels the need to prove himself.

But if you want to play a game on one-upmanship then I am more than happy to oblige. Give me a call when you've conquered as much of the world as us.

>>12347850
Looks like a big slop ov shit.

>>12356428
The fucking holy trinity does NOT belong in chili, you mong. Nor does a fucking bay leaf. Coffee is ok, though, because it was used sometimes by the orginal chili queens.

>>12357952
There's nothing illogical about that, anon. Sorry you can't make the distinction.

>>12356722
>>12356954
>>12357417
>>12357463
Again, it is funny that Americans have this deep-seated insecurity about Britain. So much so, that you feel motivated to paint our country as ridiculous, when no country could be as ridiculous as yours.

>>12349540
I'd add paprika to this list.

>>12357991
It is thoroughly illogical. "Yes, I add this ingredient fairly often, but it shouldn't be on any recipe. Ever." That makes no sense. Perhaps you're autistic though, which would explain why you feel the need to somehow try and conform to all the rules at once - the rule on one side saying "beans are fine in chilli because it's been added to chilli for about a hundred years now", and the rule on the other side saying "but these irredentist Texans are butthurt that one, now-forgotten version of this recipe from a very long time ago isn't being followed to this day".

If you do suffer from autism then I am sorry.

>>12358005
I posted that recipe - I think I have added paprika before but I'm not sure I've ever been able to identify its taste within the chilli. Maybe I'll try it next time and try and identify the taste. Maybe I'm too much of a pleb, which I probably am. The two spices that are most noticeable to me, though, have been the chilli powder (preferably hot) and the cumin.

>>12357996
I have nothing against Britain at all, but I feel the need to point out that you just showed your hypocrisy and insecurity yourself with the last half of that sentence.

>>12358015
Adding something yourself to a recipe doesn't mean it should be written into the recipe , Zippy. To see your ignorance, replace the word "beans" with the word "shit".

>>12347850
Still figuring out how to bring out the flours of the ancho and chipotle Chili's I use. The previous time I made a chili then I let the minced meat marinade in the Chili puree I made, while this time I poured the puree straight into the mix.

>>12349928
>Poring the bear straight into the chili instead of using it to deglazing
>Regular sugar instead of brown sugar
I can forgive everything else on that picture, but I can't forgive that

>>12357983
Want to give it real authentic flavour? Sacrifice someone, burn them over coals, add water, and use that to wash your hands. Then contract smallpox.

>>12358042
Are you toasting the dried chilies before making them into a puree?

>>12358063
No and I suspect that might be the missing step, what I have done is letting them soak in boiling water for 10 or so minutes.

>>12358074
Yeah, try toasting them first. Toast them in a dry, hot pan, but watch them carefully because it won't take long at all and you don't want them to burn. I usually just toast 2 or 3 at a time, so I can easily pull them off when they're ready.

>>12358026
I am not the one who started this argument but if someone makes an allegation against my country then I feel obliged to return the favour. Both of our countries are capable of ridiculousness.

>>12358087
>Both of our countries are capable of ridiculousness.
You are right about that, friend. I'm not exactly proud of my country right now, myself. I am proud that people are standing up and saying this shit isn't fucking right, though.
So, is May stepping down? I haven't been keeping up with that very closely, what with all the shit going on here.

>>12357983
>>12357952
>relevant to tex mex food
Cheddar has no place there either, but I see it all the time.

If you really want to be historically accurate for a stew that you're probably making for yourself, maybe a roommate or two, go for it. If you have to follow some stringent rules for a competition, then go for it... but if you're going to add something like cheddar (an English cheese), or Hungarian paprika, then you're already opening the door for outside influences. I wouldn't purchase celery to make chili, but if I had some, I would absolutely dice it up and toss it in with the other veggies. It's not going to do a whole lot other than add a particular depth of flavour that usually allows me to add less salt to the final product.

It isn't that the ingredient itself is relevant to a particular cuisine, it's that the combination is relevant to many, making it an obvious, and relatively innocuous "fusion".

>>12347850
What sort of mouth breathers are you cunts if you don't like beans

>>12358114
Not liking beans isn't the issue.

>>12358114
Some people don't like certain things.

>>12358124
Some people don't like certain changes.

>>12352199
No funny at all you dumb cunt

>>12358087
>people just living and working are fined hundreds and thousands for fucking nothing and everyone accepts it because it's a fucking oppressive police state
>oh yeah well some dumb bitch has an the internet and she looks vaguely American. This means my country is perfectly fine!
Holy cringeoly

>>12358127
Some people don't like (You)

>>12358101
Ok so what is some Mexican cheese one can put on their tex mx food?

>>12358204
Asadero or Oaxacan for the melty melt.

>>12358207
This, and if you want to crumble cheese over stuff, queso fresco.

>>12358034
You add shit to you chilli recipes? I guess it makes sense since you're such a brainlet.

Ingredients
2.5lb Ground beef
Kerry gold butter
2 Onions diced
2 shallots diced
6 cloves of garlic diced
5 fresno peppers diced
1 red bell pepper cubed
3 heirloom tomatoes cubed
2 small cans of tomato sauce
Some good spicy salsa like this
Beef stock
Beef bouillion (I use the better than bouillion brand)

Spices
Onion powder
Garlic powder
Fresh ground clove, fennel seeds, cumin, nutmeg, mustard seeds
Cinnemon
Sage
Basil, oregano, cilantro
Chili flakes
Cayenne
Salt
Pepper
Brown sugar

Dutch oven hot,
butter in (can add or sub in chopped bacon),
sautee onions, shallots, fresnos, red bell, and garlic
Beef in, stir until browned and in lumps
Deglaze with beef stock
Tomato sauce in
Tomatoes in
Spices in
Bouillion in
Stir and simmer
Add scoops of salsa to flavor the heat a bit at a time
Add the brown sugar sparingly to go with the heat

Season to taste after simmering another 30 minutes to whenever you feel bored of it. Just add more salt, heat, base (onion powder, garlic powder, bouillon) or herbal spices.

Pic is the salsa I use.

>>12358097
I think she said that she will step down if she doesn't get her deal through parliament, on the fourth time of trying (it has already been voted down three times). I believe it's expected that it will fail again, after which I guess she will stand down.

>>12358114
I think that the issue is that canned beans don't add anything to the chili and just get in the way.

>>12358283
Yeah, I watched the House of Commons voting last month, that was entertaining to say the least. I knew every version had been voted down, and I'd thought I'd heard that May would step down if it failed again, but wasn't sure. I fucking wish we could use "no confidence" voting over here, that would be wonderful.

>>12358276
Now you're just being fucking obtuse.

>>12358302
No I'm not. I just think it's a bit stupid to say "I add this ingredient to this recipe quite often, but I don't think it should be included in any recipes".

If you were making a recipe for a very authentic, old timey, Texas style chilli, then fine, leave off the beans. But I think it is fine for recipes for modern chilli to include beans, since it is so ubiquitous, and has been in recipes of chilli for like a hundred years.

A good comparison is bolognese. The type of "bolognese" that is made in western countries is very, very different from the authentic bolognese made in Bologna. Authentic bolognese has no tomatoes, and only a bit of tomato puree. It is a meat sauce, not a tomato sauce. And it's made with a soffritto, which is a combination of carrot, onion, and celery, but many people in anglophone countries won't add carrots or celery, despite being essential to the original dish. And authentic bolognese is always served with tagliatelle, never spaghetti.

But it's fine for people to write recipes for their anglophone version, because it is ubiquitous in anglophone countries. It's not the same as the original bolognese, but it is a very popular variant, so there is no problem in publishing recipes for it.

>>12358322
I disagree. Even with your bolognese analogy. When I make bolognese, I follow the traditional recipe, from Bologna. If I don't, I don't call it Bolognese, I just call it meat sauce, because it's NOT BOLOGNESE. Same goes for chili. You can call it "spicy stew", or whatever name you want to make up, or say you based your stew off of a chili recipe, but IT'S NOT CHILI.

>>12356662

>IM NOT INSECURE
>BETTER POST MORE PICS OF BIG BOOM BOOM BOATS

A nation of baristas and baby-killers.

>>12347850
You should put some chocolate in there too. Maybe some pineapple. Perhaps a couple slices of beets, maybe let a whole apple soak in it. Some 2% milk would add a lot, I feel. I mean what the hell, you long ago abandoned any real semblance of chili, so who gives a fuck at this point, right?

>>12358345
I am myself a fan of authentic bolognese; I went to Bologna a few years back and had it, and I was surprised how different it was from what I was used to, and I really liked it, and these days it's the only version of bolognese I make.

But the anglophone version is still present in numerous cookbooks as "bolognese". I'm not going to throw a hissy fit about that. That's variations for you. The "hamburger" isn't authentic to the original hamburg steak, is it? So maybe we should stop calling it a hamburger?

I really don't think there's any point getting annoyed about the fact that almost all modern recipes of chilli use beans. It is ubiquitous, and it's tasty too. I have no problem with more authentic versions of the recipe existing. It would be interesting to try it one day. But, de facto, chilli con carne includes beans for most people in the western world.

>>12358409
Well, we're just going to have to disagree on this subject, because I still think it's wrong. The same way (to use another dish analogy) I think it's horrifically wrong that many people here call their macaroni and ground meat dish "goulash", when it's not even remotely close to being actual goulash. It's just fucking wrong.

>>12358409
Hamburgers aren't masquerading as Hamburg steak, though, so that's different. They're more of an homage to Hamburg steak, but distinctly American.

>>12358345
The problem is where do you draw the line? Chili con carne was originally just chili peppers pounded into meat with salt and dried for rehydrating on trail drives. That would be authentic chili, but obviously you add myriad other ingredients and use fresh meat and call yours "authentic" but reject the additional ingredient of beans. Do you see how arbitrary and meaningless that is?

>>12358477
I follow the authenticity rules of whomever made it culturally popular, which would be the San Antonio chili queens, who didn't make "trail" chili, like you described.

>>12358477
Was this meat ground or in steaks? What if I used a dehydrator for it and added diced tomatoes?

>>12358409
What does real bolognese involve?

>>12358295
Yeah it's all a bit of a clusterfuck really. I could rant about it but this is /ck/ so probably not the place. And I've stopped caring about it to any great extent because it's just going nowhere all the time.

As for no confidence voting, you guys have impeachment. Although I think a no confidence vote in the UK only needs a simple majority, while Wikipedia tells me that impeachment of the president requires a two-thirds majority, which is probably why it has never actually removed a president from office (since Nixon obviously resigned).

>>12347850
I tend to go super traditional and slow cook crushed tomatoes with onions, chili peppers and a bit of hand minced chuck. I add beans though because I'm a heathen. I don't add cheese, but I do dollop on some home made creme fraiche.

>>12358652
Yeah, no confidence voting is simpler and cleaner than impeachment, plus impeachment comes with other odd rules, like how Clinton was officially impeached, but was allowed to finish his term. I do enjoy watching the Commons, though, mainly for Bercow, he cracks me up.

>>12358672
Clinton was impeached by the house but not convicted by the senate
same thing could happen to Trump literally whenever the dems want to, but they know that's political suicide

>>12358691
Exactly, and that's what makes impeachment more of a clusterfuck than it should be.

>>12358591
Apparently this is the recipe written by the Italian Academy of Cuisine and deposited with the Bologna Chamber of Commerce. So I think this is probably the most official recipe.

300 gr. beef cartella (thin skirt)
150 gr. pancetta, dried
50 gr. carrot
50 gr. celery stalk
50 gr. onion
5 spoons tomato sauce or 20 gr. triple tomato extract
1 cup whole milk
Half cup white or red wine, dry and not frizzante
Salt and pepper, to taste
http://www.itchefs-gvci.com/index.php?option=com_content&view=article&id=587&Itemid=976

You'll notice that you only use a small amount of tomato puree, not a whole tin (or tins) of chopped tomatoes. Also the use of carrot and celery, as well as milk, are essential in an authentic bolognese. The resulting sauce is not a tomato sauce at all (since it has very little tomato in it) - it is more of a rich, meaty sauce, with a nice savoury umami taste.

Personally I've not used pancetta because I don't usually have it, but I see it in most authentic recipes, or you could use some ground pork since it's the same animal.

The resulting sauce is more orange / brown in colour than the red of anglophone recipes (since they use lots of tomatoes). Also, no herbs. No oregano or basil. The flavour is meant to come from the meat, the vegetables (like I say, carrot and celery are absolutely essential, alongside onion), and the milk adds some sweetness.

Also, the traditional way of serving is with tagliatelle. Spaghetti bolognese is not a thing in Bologna.

>>12358717
the US constitution was designed to make government actions a clusterfuck so they have to take more time to assfuck us all before the american revolution part ii

>>12358727
Oh God this sounds so good. Thank you anon.

>>12358817
No problem. It definitely is really tasty.

>>12358727
Pancetta is more like pork belly or bacon than just ground pork. It's a rolled and salted porkbelly but isn't smoked like bacon, it's just salted and stuffed into a casing.

>>12357966
> no reason to be concerned with our tiny island nation
>proceeds to brag about how they conquered most of the world
we have a saying in America and it goes like this; Fuck you

>>12358672
>I do enjoy watching the Commons, though, mainly for Bercow, he cracks me up.
ORDER

https://www.youtube.com/watch?v=EY7EIZl4raY

>>12358207
that would suck in chili, even the Mexicans know that

>>12358375
chocolate(cocoa powder ) is authentic you moron

>>12353025
Yes and yes. Toasting and grinding your own dried chilis will take your chili to another level

>>12347850
2 pounds of chuck roast, cut into bite sized pieces, brown on all side
Large onion, diced
3 jalapenos, diced
Chili powder: toast and grind up 6 arbol, 4 ancho, 6 guajilo
Chili paste: pound of jalapenos, 4 or 5 habaneros, 4 or 5 garlic cloves, the chili powder, lime juice
1 bottle dark beer
Beef stock
Cumin
Salt

Sautee onions and jalapenos, add chili paste, cook a bit more, deglaze with beer, add beef, add stock until it barely covers meat. Put in oven at 325 for an hour, season to taste, cook for 2 more hours or until sauce is thick and meat is tender.

>>12359141
no

>>12359203
>Toasting and grinding
maybe I'm doing this wrong, but I typically use crushed dried chilis along side the fresh ones
for us, chili is typically early fall food because we've been drying peppers for about a month while still being able to harvest fresh ones

>>12359470
yes
t. mexican

>>12359483
no
t. someone who knows the history and doesn't claim authority based on skin tone

>>12359520
>history
stfu we use cocoa powder in everything you book faggot

>>12347850

>>12349928
won me and my mom some chili contests

>>12359568
thats just sad, what in the world were the other entries?

>>12359552
cocoa was native to the amazon basin, not northern mexico where chili was created

>>12359768
>timeline

>>12359801
yes, original recipes did not include cocoa

>>12359826
you're a fucking retard #1 chili is only about 170 years old which by then cocoa was already poplar and #2 by that standard a hamburger should be a cut of meat that was tenderized by saddle bag under a horse

>>12347863
That's what bread is for.

>>12359902
I'm telling you no original recipes included cocoa, which was 1) your argument 2) your justification for it being "authentic." I didn't claim it was inauthentic because it was not original. I'm saying it's inauthentic AND it's not original.

>>12359941
>bread and chili
who does this? corn bread sure but bread bread?

>shredded chicken
>white beans
>corn
>jalapeno peppers
>habanero peppers
>clove of garlic
>chicken broth
>cumin, chili powder, cayenne, garlic salt

lmao come at me fags

>>12359965
i can find 120yo recipes using cocoa, i think that counts. especially since just about every Taxes cookoff chili uses cocoa and those motherfuckers will throw you out for using anything but meat and peppers

>>12359997
you clearly need some dick

>>12360005
post it

>>12360005
>by that standard a hamburger should be a cut of meat that was tenderized by saddle bag under a horse
lmao

>>12360047
there it is

>>12360012
In my chili?

>>12348484
>Dry the peppers
>Then re-hydrate them
For what purpose? Can't you just remove the seeds?

>>12360125
no they must dry to develop flavor then you must toast the dry pepper to further develop flavor, sound convoluted but you statement is like saying can't you just drink milk its the same thing as cheese

>>12349928
to be fair i tried this guy's macaroni and cheese recipe and it was great, so based on that I might give this a shot

>>12358869
Yeah, that's the good stuff, lol.

>>12353025
According to SE after testing purred vs. ground dried peppers, purred best infuses flavor into the chili without the risk of a grainy texture:
https://www.seriouseats.com/2010/01/how-to-make-the-best-chili-ever-recipe-super-bowl.html

>>12347888
>hours
>>12350631
>overnight
Does a super-long cooking period really help
>>12348484
>simmer for about 2-3 hours but for some reason if you cook it any longer the flavors over blend together
This post however suggests not going too long
Which is it?

Also I've always seen recipes and cook-off competitions where they add the spices in batches at different points throughout the simmering process. Does the timing of the spice additions really matter? I've always just added everything at the beginning except most of the salt which I then added at the end to account for evaporation.

>>12350631
>>12356791
>>12359141
>>12352121
>>12356428
I've never tried dark chocolate/cocoa powder and coffee in mine. I'll add it next time, what differences should I expect if I did it right?

>>12361130
cooking longer will break down some flavors like garlic which will get milder and milder the longer it cooks and other ingredients will blend together with a longer cooking period. The thing is different chili's are well different... my "Florida man chili" had really bold flavors that stand on their own and blending them together the sausage and chipotle flavors were overtaken by the BBQ hamburger flavor and the longer cook time also caused the chunks of hamburger to fall back apart resulting in what at the 2 hour make was a amazingly flavorful chili changed into a basic chili at the 5 hour mark.

Now if you're starting with a simpler chili recipe without unique flavors you want to preserve yes a longer cook time should help, but to add layers of complexity you can do as you mentioned and spices in batches (flavor dumps) along the way because the early one will blend in and later won't but be careful because to many dried spices can make it grainy

the cocoa powder and coffee work as a buffer to balance out flavors so one flavor doesn't take over the whole batch, you shouldn't actually taste them so use in small amounts

>>12362322
Thanks for the advice. I enjoy beans in my chili but we have REALLY hard water (like mineral buildup on the kitchen faucet hard) so even after soaking them the night before, when I go to cook them with the chili it ends up pushing the simmering time to >3 hours to fully soften usually.

I'm going to try cooking them separately until tender and then adding them to the chili base and keep it under 2 hours later this week. Another solution would be canned beans, but I've heard they have slightly less flavor than dry ones and are a tiny bit more expensive than buying bags in bulk. I'll also try adding some a slurry of cocoa powder + instant coffee. It'll also be my first time toasting and pureeing dry chilies too (I usually used a mix of sweet bell peppers, smokey chipotles in adobo sauce, & spicy serrano/poblano peppers). Would it be a good idea to leave any of those out (as being flavor redundant) when I add whatever commonly-available dried chilies my supermarket will have (ancho, guajillo, pasilla, etc.)? The ancho is just a dried poblano for example, but I don't if it's a cucumber =/= pickle kind of deal.

>>12362558
i don't think you can have to much variety of peppers but i honestly don't have enough experience experimenting with different kinds to give valid advice. You could adding a little brown sugar and cinnamon is common but with sweet bell peppers it might get to sweet, i don't personally care for the cinnamon but a lot of people do. The only good advice i can give is stuff like cocoa powder, coffee, cinnamon and brown sugar sparingly

>>12362801
i really need to start proof reading

>>12362801
Thanks.

>>12347850
>Hornell chili
>Add a bit of milk
>Pepper
>Shredded cheese
Yim Yum

>>12362830
>milk
why, just why?

>>12349928
>shredded cheese
>throws out the spice blend to make the same one with the same brand of spices
>flour listed as seasoning

For me chili is a budget, long lasting food, so I pack it with as much as I can. 6 kinds of beans and loads of appropriate vegetables, meat cooked separately and deglazed with stout before combining in the main pot.

I know it’s turkey but this /fit/ recipe is great! I leave out the corn and do my own spice thing tho. Highly recommended.

Tell us about your horrible restaurant experiences, anon

>>12352199
if this is an unironic real post, you bongs are fucking retardedly hilarious.
FUCKING RICE! HAHAHAHAH! Ching-chong bongs are even laugh right now.

>>12366084
i fucked up cause i'm drunk. still, I would like to hear 'em

Texas style, but sprinkle some feta crumbles on top and serve with homemade saltines.

LMFAO.
Why did you faggots start stealing "insecure" from me. I've been on here literally less than a week.
Hilarious, I can't believe I actually started a new way of actually triggering fags.
Between everyone stealing my pictures and this, I have finally become the influencer. lmfaorofl.