/ck/ - Food & Cooking

>>14014941
I like spicy food but I hate eating something with 25 ingredients that are all completely overpowered by the 26th.
There must be a balance.

>>14014941
what is this some sort of "ethnic" food? looks like diahrea

>>14014941
warm
i usually pour some on the underside of my wrist to make sure it isn't too hot before it goes in my mouth

>>14014941
Nothing hotter than a Jalapeño, and rarely more than one chilli in a pot. I like a little spice, but not too much.

>>14014992
What a pussy, jalapenos aren't even hot, I put them in my omelettes

>>14014992
>only one chili in the pot

that's just a spicy stew, mate. chilis should literally be about half the ingredients, the other half being meat.

>>14014999
And I like them on pizza and pico de gallo etc. But I don't like my chili very spicy tbqhwyf

>>14015018
Then why call it chili? Might as well just call it carne then.

>>14015015
I use ancho or poblano, and I usually take out the seeds, and I use one diente de perro or jalapeño. My chili is mild, and often has tomato and bell pepper. I don't make it often, and I don't want heat to be its defining trait.

If I am making it for others, I usually omit Cayenne pepper and use a more tame hot sauce like Louisiana.

If i am making it for myself, I usually add a little Cayeanne and additional peppers and a hotter hot sauce. I like a bit of burn, but I don't want it overpowering the rest of the dish. Extreme heat for the sake of it is a waste.

>>14014941
hot enough to energize me and maybe make me sweat a little, but not so much I'm on fire. also like to use various different smoked and roasted peppers, so it's a complex spiciness instead of one note

Not too hot but I like it heavily spiced. I prefer the "entire body feels hot" kind to the "mouth is on fire".

Half a shaker of cayenne and a few healthy glugs of tobasco. Extra beans.

Last time I made chili I put two big yellow habaneros and a few other dried red chilis in. It was hot for sure, but completely manageable.

>>14015029
Oh, well that's fine. Still a little weak, chili should have some bite. I do agree that heat should not be overwhelming, but then there's the fact that capsaicin tolerance grows with exposure, so there will always be some level of chasing the dragon.

>>14014941
Hot enough to get my nose running. No fucking beans though

Whats the best cut of beef to use? Sock of ground beef, thinking of experimenting and using shredded beef short rib or the kind you use for stews, cut into chunks that melt and fall apart

>>14015575
Cubed chuck is what I usually see.

>>14014953
>>14014992
>>14015015
>>14015018
>>14015082
>>14015086
Just a reminder that chilis are not spices

>>14014941
>I like my chili HOT
Spicy food coomers everyone.

>>14014941
>sweating and heavy breathing when eating
so the chili itself doesn't matter?
you just like being fat?

>>14015593
Even when dried?

>>14015575
Cubed beef. Also try ground turkey.

>>14014941
I love chili. I cook it like every 2 weeks. I can do like two variations of it (either really fresh 30 minutes chili, or heart attack-inducing 3 hours chili with alot of beef.) And i also choose the unhealthy one simply because its taste is that richer.

other than chilis, what do you put in chili? last time i used bacon, sausage, ground beef, beer, coffee, chocolate powder, lemon juice, juice of orange, ketchup, hot sauce, worcestershire sauce, chili powder, paprika, cayenne, black pepper, and some tumeric

>>14015703
Beans

>>14015703
>chocolate powder
>ketchup
>worcestershire sauce
>juice

try the pic, minus the cringy stickfigure :)

>>14015703
Beef, onions, a bit of coffee, some BBQ sauce, smoked paprika powder, and crushed tortilla chips or maize as a thickener

>>14015781
oh, and cumin

>>14015786
Oh I'm cumin, alright.

>>14015575
chunks of beef really, chuck or short rib. it's vital to brown them beforehand, the fond adds a decent amount of flavor to the chili. if you're using lean beef, poultry, or even no meat in your chili, just add bleach instead

>>14015762
i usually make it with garlic and onion as well but i think i just added some garlic powder instead. yea forgot to mention tomato paste but this whole 'beans' meme needs to die