/ck/ - Food & Cooking

>>17743437
Not enough beans
too much meat

>>17743444
Not if you're having this as bulking food

>>17743437
as a french canadian, it's ricardo or no-go
https://www.ricardocuisine.com/en/recipes/1027-classic-chili

>1 red bell pepper, cut into 1/2-inch (1-cm) squares
>1 onion, chopped
>4 cloves garlic, chopped
>3 tablespoons (45 ml) vegetable oil
>1 lb (454 g) ground beef
>1/4 cup (60 ml) chili powder
>2 teaspoons (10 ml) ground coriander
>1 teaspoon (5 ml) ground cumin
>1 teaspoon (5 ml) ground ginger
>1 pinch cayenne (optional)
>3 tablespoons (45 ml) molasses
>3 tablespoons (45 ml) ketchup
>2 tablespoons (30 ml) Dijon mustard
>2 tablespoons (30 ml) red wine vinegar
>1 can (796 ml/28 oz) crushed tomatoes
>1 can (540 ml/19 oz) red kidney beans
>Salt and pepper
>1 tablespoon (15 ml) whole-grain mustard

You shouldn't put beans in chili, but if you do you shouldn't use canned beans. A proper chili takes hours to make, you can use dried beans.

>no cinnamon
ngmi

>>17743719
>You shouldn't
Stopped reading there.

>>17743733
Ooooh that's interesting, how much?

>>17743437
I'd use at leats 3 onions. They are going to dissolve completely anyways and will thicken the sauce. Just like a goulash.
Also sear the meat first, then add finely diced onions, then, tomato paste and garlic.

I keep it simple.
>diced onions
>minced garlic
>diced tomatoes
>pinto beans
>lentils
>cumin
>paprika
>chili powder
>salt
>pepper
>vegetable oil for sautéing
and, most importantly, habanero peppers. None of this bell pepper nonsense.

It can be pure meat, pure beans, or a mix of both, but chili-flavored tomato sauce =/= chili.

>>17743757
Enough to give the chili a little je ne sais quoi., but not too much to really notice it.

>>17743707
Molasses? Red wine vinegar? Dijon mustard? They really need to purge french canada already.

>>17743437
>add some canned corn
>add like 100-200 ish grams of minced chicken liver after the beef is about to be done

Trust me, it won't even taste like liver but it makes the texture way smoother and it will also taste "meatier"

>>17743437
Neer made one, I may try and use chipotle

>diced beef cut small not ground + bacon
>sear meat then remove and add onions
>canned tomatoes, and paste and garlic
>jalapenos
>pinto and kidney beans
>beef stock and or cheap light beer
>chili powder, cumin, cayenne, paprika, pepper, cinnamon, nutmeg, oregano, dark chocolate
>smallest burner on smallest heat with a lid cracked open for a few hours. you want it low and slow not boiling
serve with nacho chips and soured cream

>>17744227

>>17743437
so you beef stock isn't typically added? Oops

>>17745758
I only use it to deglaze after I heavily browned the ground beef, and sometimes I will throw in a handful of flour or corn starch at that point with a bit of butter or lard to make a gravy which gets mixed in to the chili later. sometimes I gotta dump it all in a blender because I fuck up and it becomes clumpy shit, but that's fine too. good chance to throw in some spices and peppers into the blender.

>>17743444
Fuck you and your beans.

>>17746742
awwww poor little baby scared of a little tootin?

>make chili
>only use a proportionally miniscule amount of actual chili peppers
why are beanfags like this?

>>17746752
I figured out why people hate beans, they are so used to their asshole being blown out from their big black bull that any hint of a fart will send blood and shit everywhere. they love salsa and peppers because they think the heat disinfects their bowels, but they absolutely hate it if someone does both peppers and beans because then their prolapse burns every time a little gas bubbles down.

>>17746742
better not talk shit about beans, he might hear you.

-Roast red pepper and tomatoes
-fry onion and garlic in Dutch oven on medium heat, turn to low when onions are translucent
-sear salted diced chuck steak on a very hot pan, about 20 seconds a side, turning once. Do not cook the steak all the way through or overcrowd the pan. Transfer steak to Dutch oven
-add tomato paste, grated carrot, apple cider vinegar, Worcestershire, and seasoning (paprika, cumin, ground coriander seed, oregano, ground chipotle, chili powder, black pepper, mustard powder) and stir
-deglaze steak pan with dark ale or red wine roast beef stock, scrape the bits and add liquid to pot
-dice roasted tomatoes and peppers, add to pot
-add canned diced tomatoes
-add soaked and drained beans or lentils if desired
-simmer covered, stirring occasionally, until the steak is tender enough to break apart with the wooden spoon pushed against the edge of the pot. The chili is not done until the steak is tender enough to fall apart. Approx. 3 hours. Add salt to taste of needed.
-stir in a couple squares of dark chocolate before serving over steamed rice
Uncover during the later stages of the simmer to thicken if needed. It takes all afternoon and has a lot of ingredients but I have not tasted a better chili.

>>17746742
seconded

>>17744247
Fascinating. Care to give any specifics so a brother can make this at home?

I put in a little baking soda on the meat and then some cocoa powder in the pot. Dunno what it does but I do it.

>>17748617
>cocoa powder
Good instincts, cocoa has been an essential spice and more in Mexican cuisine for thousands of years.

Is there anything wrong with 50/50 beef and pork mince?

I use 50/50 when making Chow Mein.

cubed chuck beef (at least 2 lbs)
>dried peppers (ancho and guajillo at least)
>fresh peppers (jalapeno, habanero, poblano, serrano)
>Tomato paste
>yellow onion
>garlic
>chili spices and herbs (cumin, allspice, cayenne, coriander, oregano, cinnamon, paprika)
toast dried chilis
deseed dried chilis
soak dried chilis in hot broth
brown meat
get onion and garlic going
blend chili broth mixture
put puree in pot with onions and spices
add meat
add little more broth
add cornmeal or masa
wait 2.5 hours

any chili recipe that a tablespoon of chili powder in tomato bean soup is trash

>>17746742
this

>>17748795
Nothing wrong with it at all. It's the choice for most dishes based on ground meat.

>>17746742
beans are life
how is having autism?
if you are uncomfortable with certain types of food you have the autism aspergers and various other mental illnesses
I can recommend some head doctors for you if you want

>>17746742
Mods?

- diced tomatoes
- ground beef
- diced onion
- 1 or 2 chopped jalapeno peppers
- red kidney beans
- 1 cup of cider
- cumin, chili powder
Served with plain yogurt and crushed saltines

>>17743707
>red bell pepper
>ginger
>molasses
>Dijon mustard
Wtf? Kys irl fgt

I use hot Italian sausage and ground beef with pinto, red kidney, and black beans in my chilli.

>>17743437
there are no ways i can imagine of me posting a recipe here that result in me having a good time

How much of a faggot an i?

>1 pound of ground beef
>1 can of black beans
>1 can of kidney beans
>2 packs of taco bell seasoning.

>>17743437
only changes i would make to your picrel:
>add some thyme
>add some brown sugar
>use half red and half black beans
>stir in a bit of cilantro when you are ready to serve

I just eat canned chili

>>17751350
based

>>17749730
do it pussy

>>17749730

>>17743437
>Grab a tougher roast - bone in chuck, maybe some flank or skirt if the chuck's really expensive. Trim the fat and dice small, and cut the beef down to bite-size pieces or slices if I'm feeling kinky.
>Let the meat sit overnight with some salt, a splash of vinegar or pineapple juice, and some ground down dried or smoked chili.
>soak adzuki beans overnight
>Set the bone roasting with my prep ends (pepper tops, onion skins, tomato tops)
>begin to caramelize maybe a tsp of sugar, add the fat, let the fat melt while the sugar darkens
>add the beef, brown on every side, let the sugar stick to the meat and burn a little bit. Add two diced onions and some diced peppers halfway through.
>Deglaze the pot with some beer, wine, or water.
>Add water to the bones and stuff in the oven
>Add two diced romas, two cans of diced tomato, two diced jalapenos, a diced habanero, the beenz, and a smashed clove of garlic to the chili
>let that cook down while the broth comes along in the oven.
>When the broth's done, blend it up with an ancho/poblano, a small fistful of cumin seeds and maybe a smoked superhot if they're handy. Maybe a few green thai chilies if they're not.
>Cook chili to nearly dry. Add half the broth. Repeat.
>Add another smashed clove of garlic, a good amount of salt and pepper, and some oregano (dried mexican oregano is best). Taste, see what you need (probably a bit more ground cumin and more salt). Reduce to the faintest of simmers for at least 30 mins, test again and serve.

Chilli is the ultimate snowflake food.

Everyone has some ingredient that makes theirs so much better and not like ordinary chili

If you use slightly the wrong ingredients then its not authentic and cultural appropriation.


Its so fucking autistic. Its should come with a fucking trigger warning for boring cunts on the internet who's identity is tied to a meaty stew and.

>>17754359
>and.
And what? FINISH THE FUCKING STORY MAN!

>>17743437
Chili is supposed to be fun. No rules. Everything goes in there. EVERYTHING. Honey, bitter orange marmalade, lime juice, port wine, white wine, beer, cinnamon, mustard, anchovis, that almost dried up mystery hot sauce, chocolate you say? oh well, a slice of orange... the trick is to keep track of what you added and keep a balance of sweet, sour, bitter and salty. Hot peppers ofc, enough to get your eyes wet but no more. Umami? Fuck umami.

>>17754606
>Fuck umami
What the shit are the beef and onions doing in there then? What do you think anchovies are bringing to the table?

>>17746752
you do realize the pepper you posted only make a few Tbsp of chili powder which OP has

>>17743437
>not cooking the onions in beef fat
>adding garlic too soon
>old white woman levels of spices and chili
5/10

>>17743444
This nigga eatin' beans!

>>17748810
This boi knows what's up.
>no beans
bless ya.

>>17751350
I bet you only cook it for half an hour, tops.

May as well just eat shit.

>>17755954
they made this much puree. that's at least half a cup worth of powder and no beanfag recipe uses that much.

>>17756120
you're supposed to strain it out, read the second post in picrel

>>17756120
never mind i was thinking of a different sauce, idk maybe enchilada sauce or something

>>17743444
this times 100
people are obsessed with nasty-ass ground beef

>>17749730

Oh go on, anon. What's the worst that could happen? Becoming a meme?

>>17743437

>>17756566
If you aren't using cubed and browned chuck or similar stew meat, you may as well fuck right off.
Also:
>Too much meat in my chili ;_;
Bitch there is only two important ingredients in chili, MEAT and CHILI PEPPERS. The chilis are the star, the meat is the stage, everything else is frippery.

>>17743707
>teaspoon
what the fuck is wrong with you
taste buds of a pasty white bitch rofl

>>17743437

Active time : 20 mins
Simmer time: 4-6 hours

This is the kino, Beano
This recipe WINS AWARDS

In heavy pot:

Onion rough chop, one stick butter, on
medium heat until onion is soft and translucent (10-15 mins)

Meantime kneed together

3 lb ground beef
1lb Italian sausage
10 cloves diced garlic
4 tablespoons cumin
1 tablespoon each salt and pepper
12 tablespoons ground dried chili pods

Add meat mix to pot, brown

Add:
32 oz can tomatoes
4 16 oz cans kidney beans with liquid
2 16 oz cans black beans with liquid
2 cups sliced picked jalapeno
1-2 canned chipotle
1 tablespoon favorite hot sauce
1 tablespoon sugar
1 tallboy can of beer of your choice

Simmer 4-6 hours

>>17743437
A 1:1 ratio of beans to meat, and chunks of meat, not ground

>>17756952
"I'm poor" the post.

>>17756374
Straining and toasting seem like a waste of time. Just pulse the processor until the dried chilis are small enough. The puree will cook hot enough in the pot for the oils to merge, so risking burning the dried peppers beforehand is a wash.

Anyone tried making chili con carne with doubanjiang?

>>17743437
>>17743444
>>17743707
>>17743739
>>17743784
>>17743796
>>17746770
>>17747574
>>17748860
>>17748922
>>17751350
>>17751374
>>17756922
>>17756952
imagine being such a poverty-stricken tastelet that you delude yourself into thinking that budget-stretching beans belong in chile con carne; it’s like blacks declaring “dem chitterlings is good wit dat peppa sauce” to delude themselves into believing garbage-tier food is edible; I mean, don’t you people feel ashamed of yourselves when you add beans? don’t you question yourself “how have I fallen this far?” Not sure what color the sky is in your world, but rest assured that you live on the ghetto side of the bell curve; now go enjoy your “bean soup with ground meat”and let the adults talk about actual chili

I made chili yesterday. Are y'all the feds?

>>17748617
I put cocoa powder in chili as well. Just a teaspoon of it in a big ass pot. Kinda gives it nice depth of flavor and goes well with chilli peppers.

>>17756664
cumin is and always has been one of the 3 main ingredients and paprika is peppers you fucking idiot, oregano doesn't belong but jalapenos do.
You're not making chili you're making Italian meat sauce

>>17757151
I don't have a problem with adding paprika, however the reason for that is the same reason I wouldn't add it. It adds little in the way of flavor and nothing for heat. It's kinda pointless, at least for chili.

>>17756993
just toss then in the oven for 3 min and pull them as soon as you can smell them, it add a lot of flavor

>>17757173
heat is usually achieved by just a few extremely hot peppers that impart their own unique flavor. Good smoked paprika has a lot of flavor but if you're buying the cheap $1 shakers of it at Walmart then you're right it is flavorless.
Personally i find cayenne pepper to be very bland and really only adds heat which like i said there are better ways to do that.

>>17756922
that's a lot like my recipe and i know it tastes damn good.

>>17757192
Chipotles in adobo is pretty smoky already. Not sure more would be all that good, the chili would start getting bitter.

This thread is like the best and worst of /ck/ put together

>>17757067
i add beans to make the dish healthy enough to eat on a daily basis you dumb faglord.

>>17757067
Show me where the evil beans touched you.

>>17757067
Imagine consistently having shits the consistency of turkish coffee

>>17757144
cocoa, coffee, bay leaf, brown sugar, mexican oregano to taste

>>17743437

Last one I made had
Ground turkey
black beans
fire roasted tomaotes
tomato sauce
cloves
chocolate
bourbon
whiskey
topped with sour cream

>>17757151
cumin is never in chili or mexican food.
paprika is color very little flavor and no heat.

there is no tomato in chili

>>17757144
cocoa powder balances the pH more then actually adding any flavor, it's very alkaline which help because everything else is very acidic

>>17743437
pretty much the same but without beans and cumin BUT with tagliatelle!!

>>17759988
>cumin is never in chili
bruh do you even know what competition chili is? It's the purest form of chili more so then Texas chili and even that has cumin in it.
every recipe, chili seasoning has cumin in it.
It is fucking fact and has been there since chili was created, it's part of what makes the distinct chili flavor

>>17760094
that is not chili, that is a Italian meat sauce on pasta

>>17760117
here we call that spicy bolognese
sometimes even bell peppers and a shot of cream to add some richness

>>17743437
I'm pretty basic, but I put a lot of meat in it and not just ground beef. Steak, chicken, bacon, whatever. Some beans for the fiber and I'm a wuss on heat so pretty mild.

>>17743707
sounds pretty good