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/ck/ - Food & Cooking

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16884620 No.16884620 [Reply] [Original]

Red pill me on your best recipe/ingredients.

I used the following and it was pretty good:
>beef
>tomato paste
>McCormick chili seasoning
>kidney beans
>chopped jalapeños
>additional water from jalapeno jar to increase liquidity

I usually mix in cheddar and eat with bread.

>> No.16884635

>>16884620
For me, it's dark chocolate, tiny bit of cinnamon, and sundried tomatoes

>> No.16884731

I love chili but I've literally never made a batch at home that I've thought was better than "okay" and it's pretty demoralizing. I guess I can see why there are cook offs and shit.
You'd think meat slop would be easier.

>> No.16884808
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16884808

I like to take 2 habanero peppers, 4 cloves of garlic, can of chilies in adobo, half a can of beer (or water/stock) and blend it all into a thick sauce. I like doing this way because the heat is very even and its easy to adjust the spiciness to whoever Im making it for. Thank you for reading my blog.

>> No.16884829

>>16884635
I don't use chocolate but using a bit of cinnamon has always done the trick for me. People always rave about how good it is and they eat it all before I can get a second bowl.

>> No.16884836

>>16884620
This is what I put in my chili.
>beef
>onion
>minced garlic
>bell pepper
>habanero
>jalapeno
>celery
>tomato sauce
>crushed tomatoes
>black beans
>chili beans
>cumin

>> No.16885738

Large bowl:
6 tablespoons whole dried hot new mexico chilies and 6 tablespoons whole dried chilies any type roughly ground
3lb ground beef
6 cloves garlic diced
5 tablespoons powder cumin
Mix with hands

Heavy pot: add 2 onions roughly chopped and a stick of butter
turn heat med low until onions translucent

Add bowl mixture to heavy pot, increase heat to medium and cook until meat loses pink color

Add 28 oz can tomato's, simmer 5 minutes

Add 4 16oz cans kidney beans with liquid
1 can beer
1 tablespoon Dijon mustard
1 tablespoon hot sauce
5 tablespoons pickled jalapenos (optional)
Salt and pepper
Medium simmer 2-3 hours

>> No.16885754
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16885754

use one whole carolina reaper next time
the perfect heat level for a pot of chili

>> No.16885761
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16885761

>beans in chili

>> No.16885780
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16885780

>>16885761
this

>> No.16885787

>>16885780
>meat stew

>> No.16885843

>>16885780
>>16885761
>Faggots

>> No.16885865
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16885865

>>16884620

>> No.16885878

>>16885865
Vwa-Lah

>> No.16885879

>>16885865
I’m guessing that goes in the oven next?

>> No.16885887

>>16885879
i usually microwave the can beforehand

>> No.16885904

>>16885887
So that’s the secret to making Wolf chili taste good must try

>> No.16886063

>>16884620
If you're only using chili powder, you will never actually make great chili.

If you make your own chili paste by roasting, soaking, and blending a variety If whole dried chili peppers, that automatically puts your chili in a league above all others, regardless if anything else.

Also, chili shouldn't have the consistency of soup. If it's too thin, don't thicken it with corn starch or flour, thicken it with a toasted masa roux

>> No.16886285

Whatever your recipe is, a dash of soy sauce will bring it up another level