/ck/ - Food & Cooking

real chili does not have beans adam

>>18781039
>google chili con carne
>only pictures with beans
i wonder who is in the wrong here

>>18781016
In addition to whatever meat and beans I’m feelin, I’ll add

Can of green chile
Poblano pepper
Jalapeño
Can of chickpeas
Onion
Cilantro
Bunch of spices

>>18781059
>con carne
i don't speak italian, chili does not have beans. it has chilis.

>>18781078
So it's only chilis. 1 kg of chilies. That's the food.

>>18781075
>Can of chickpeas
sounds interesting
i add canned corn at times, but not always

>>18781078

imma make chili tonite, bros
help me spice it up with fancy ingredents

>>18781016
i watched an episode of DDD where they visited some sort of chili festival, and there was an hawaiian food truck there that tried to put a little hawaiian twist on their chili so they had pineapple and kimchi in it.. now i'm not a fan of kimchi but i unironically would actually like to try a little pineapple once. i mean call me crazy but that sweetness and little acidity i think will actually work in a chili. it's sacrilige for sure but i just can't stop thinking about it. what do you bros think, could it work?

>>18781323
i add a little sesame oil to mine. trust me it makes it just that much better

>>18781323
Just keep it simple.

Tomato sauce
Garlic
Onions
Sausage
Ground beef
Sambal
Salt and pepper

Done.

>>18781386
That’s a bolognese

>>18781323
Big scoop of miso paste

>>18781396
bolognese has pasta

>>18781386
>Sambal
>keep it simple

>>18781434
If you add pasta to chili it becomes midwestern chili mac

>>18781444
Sambal is objectively simpler, it's just ground peppers. You can get it in every supermarket in countries with a colonial history in the Dutch East Indies

>>18781453
The rice wine vinegar used to make that stuff leads me to believe it will impart a strange flavor on the dish.
I added some of this shit to a batch of chili once and it ruined it.

>>18781453
i have sambal in my bolognese, but not to make it spicy it's just has a nice chili flavour

>>18781078
it has evolved since the days of cowboys eating a bowl of peppers

>>18781474
Chili works with a little sourness. If the tomatoes are too ripe, or if you only used canned, it usually tastes like there's something missing - which leads a lot of people to throw in a fuckton of salt or garlic/onion powder, when a splash of vinegar and maybe some worcester would have fixed it right up.

Good morning everyone,

I would like to share my chili recipe with you all and maybe try urs too

1lb of meat
1 can of beans
1 packet of Mccormick chili seasoning

Step 1. Cook 1lb of meat
Step 2. Open can of beans and add them draining is optional
Step 3. Stir in chili seasoning packet

Serve immediately or let simmer. Taste good the next day if there is any left

Looking forward to hearing your recipie and hope you enjoy mine. Feel free to share it

Thankyou,

Derek

>>18781016
Beef, Onion, Tomatoes, spices.

>>18781088
Real chili doesn't have meat, only chilies.

>>18781016
Not even going to touch the first question, but you get a (you) and a chuckle.

I'm usually feeling beans, so I'll soak some overnight, or grab a few cans if it's a "What's for dinner tonight?" situation.

I'll start some broth with some beef bones, dried and smoked chilies (ancho, pasilla and guajillo for sure. I've usually got some smoked habaneros and green/black chipotles happening too), bay leaf, onion, garlic, and celery, and maybe some carrot if I don't have any tomatillo to finish the chili with (or beef stock witih chilies if I've already got some made... or beef bouillon if I don't have anything else)... this gets strained into a blender, and blended with the chilies once they're cool enough to pick out and transfer over. HOLD THE LID DOWN, AND DON'T OVERFILL THE BLENDER... or use an immersion blender.

While that's brothing, I'll toast then remove some cumin and smoked pepper and pop that in the spice grinder with a bit of salt. I'll start some dark caramel in some lard or tallow (it helps immensely, and doesn't really sweeten the dish too much), then I'll brown the beef in that, tossing in some onion, and usually a finely diced habanero or ghost pepper. I'll usually deglaze with a bit of whatever beer I happen to want half a bottle of - nothing too hoppy -, add about 1/4 of the cumin-pepper-salt and reduce to a heavy simmer. Once that's simmered almost dry, I add some crudely diced poblano and bell pepper, with some canned and fresh diced tomatoes, and cook that down to dry again, then I add my broth and the beans, and simmer for half an hour. I'll add a clove or two of mashed and rested garlic, the rest of the cumin and pepper, some mexican oregano, as much salt and black pepper as I feel it needs, tomatillo if I've got it - a splash of some kind of vinegar or a hard dash of worcester if I don't - and some fresh serrano/jalapeno/habanero/ghost pepper. Simmer for 15. Cool for 15.

>>18781623
I forgot to add in there - the beans are simmering for an hour before they hit the chili. Dried beans, even after soaking, take a bit to be edible.

>>18781016
Mushrooms

>>18781623
I want to eat all the things you cook.

This recipe's a pretty decent chili

>>18781657
whats your preferred one? me i like the shiitake mushrooms. they're kind of meaty and just give a lot of good flavour

>>18781660
I do ok. I learned a few tricks from Caribbean (the burned sugar) and Hungarian (stewing meat right down before dehydrating) friends, but I developed actual, clinical PTSD working in restaurants in my late teens and early 20's. My flow when I'm in the weeds legitimately worries people.

>>18781662
i've been posting this for years and i'm still in awe of how a recipe can be this reddit

>>18781662
>>18781699
Of all the things in there, the basil weirds me out the most.

>>18781662
>Buys McCormick chili seasoning to throw it out...
>Adds McCormick spices and sugar to McCormick chili powder
I do not understand.

>>18781714
Yeah, its odd why even buy it? He just made his version of crappy mccormicks chili seasoning. Also green beans???

>>18781729
Fresh, and added really late, they're not bad (decent sub for corn if that's your jam), but canned green beenz don't add much but a waft of fart.

this one from the drummer of shit-rock band Sugar Ray is the best that I've found.

>>18781915
Looks like it would be good on pasghetti

i love chili so much, bros

>>18781591
wher is tomate fren?

>>18781016
>What do you guise put in there?
anything that is about to go bad
https://www.youtube.com/watch?v=4IrFYRNtD2I

tomato is the gateway drug to beans. all of the awful shit people put in chili like beans and corn is enabled by tomato. stop putting tomato in your chili and realize what it's supposed to taste like.

oh fuck I'm making instant pot chili again tomorrow
I followed this recipe where you add chicken broth mixed with cocoa powder and fish sauce, which adds this subtle umami flavor to it all, I hope I can nail it again

Anyone have a good “chili for retards” type of recipe? I’ve never made my own chili before and have no clue what I’m doing

>>18784630
what the hell is it supposed to taste like without tomato or beans? at that point i'm confused about why you would even bother making and eating it

>>18781016
meat
and put it ontop fried rice, and put cheese on it

>>18781662
Kek I remember when this was new. I almost cried. Nothing about it makes sense. Also who makes chili or whatever dish that needs simmering at 2 o clock? You'll be having dinner for breakfast

>>18785901
it's supposed to taste like chili peppers and meat, just like the name says

>>18781101
When it’s in season, buy a few dozen ears. Boil or roast, strip the kernels and “milk” off and freeze. Makes a big difference in a chili.
Also use a little bit of a spice like nutmeg, cardamom, cinnamon etc. Really brings out the flavor.

>>18781016
I follow this recipe: https://www.bbcgoodfood.com/recipes/chilli-con-carne-recipe

i like a little bit of chopped celery in mine :)

>>18784347
Hi I can't eat tomatoe because of my diverticulitis and the seasoning already makes a veryflavorful broth.

What's your chili recipe fellow Anon?

Thanks Derek

this is my recipe from a while ago. since then i do it a bit different but you can go pretty much any way with it.

I'll make enough to feed me for a week. My wife won't have much, as she doesn't eat leftovers often.

Ground Beef (leaner the better)
Package of bacon
Yellow Onion
Green and red pepper
green chile
kidney beans
corn
diced tomatoes
tomato sauce
tomato paste
beef broth
garlic
sugar
plenty of spices (chili powder, cumin, salt, ect.)

I cook beef separate from everything else, and add it in before adding my spices.
I cook the chopped bacon in a pot, then add my onions to soak up the bacon grease for more flavor. add your peppers and cook until it's softened.

then add cooked beef, spices, broth, tomatos, beans, corn, and let it simmer for 20-30 minutes. I top my finished chili with cheddar cheese.

Chili is a very versatile dish, you can add or remove pretty much anything. Some people add diced sirloin, more peppers for more of a kick, and even grape jelly for more sweetness with the spiciness.
Feel free to add or remove whatever ingredients you want.

>>18781323
>help me spice it up with fancy ingredents
Use shallots instead of onions.
>>18786017

>>18781350
>sweetness and little acidity i think will actually work in a chili.
Oh fuck yeah.
I gotta try this.

>>18781016
Canned chipotle peppers in adobo is great in chile (and lots of other stuff), but almost cheating since it's basically concentrated flavor.

I always start with my tomato sauce base which I make in advance as my bachelor chow, which is a lightly seasoned pasta-sauce-like thing loaded with veggies (nowadays a mirepoix base of some sort, lots of spinach, and a light amount of oregano and thyme to season which works fine for most cuisine when crushed tomatoes/sauce is called for, and add more as needed).

Then you can throw in a couple of the chilies in adobo and pre-cooked beans and/or seared meat and broth you're done! The latter will likely beat the hell out of stewing the meat in tomato sauce unless you're doing a specific technique on that to start. You can also do other stuff with the beans before throwing them in, like baking them for added texture. It gives a lot of flexibility without as much stress for time, since you're doing your veg prep on another day.

Ground cumin and coriander is standard and fine for something heavy and saucey like chili, but you could also use the chili as a thin coating to mac or steak, and then you might want to roast and/or grind whole cumin and coriander and other seeds yourself for a bit more pungency and style in less amount of sauce. I haven't tried this, but it kinda sounds Indian or East African curry-like in style.

Cheese, sour cream, avocado, and the like are last-resort toppings for the weak. They disguise the flavor and spice for those who can't handle what you've made. Make it as good as you like (though it's hard to walk it back if it's far too spicy, other than adding more tomato sauce, which dilutes everything else, so I guess we can forgive a bit of sour cream at the end in that case as you figure it out.)

>>18781396
>That’s a bolognese
I had to google "sambal".
I suggest you do the same, then retract your post, since it turns out you're wrong.

>>18781398
>miso paste
Had to google this too.
Sounds so fucking white, even actual white people wouldn't like it.
Fucking Japanese.

>>18781453
>it's just ground peppers
...and shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and/or lime juice.

>>18781559
>splash of vinegar
Most hot sauces are vinegar-based for just this reason.
Love me some Carolina-style sauce.

>>18781591
>1lb of meat
Beef?
Pork?
Please don't say chicken, or *shudder* fish.
Iguana?

>>18781699
>in awe of how a recipe can be this reddit
I know right?
I'm 110% straight and I still want to track down this college freshman and fuck him in the ass.
Just on principal.

Chili is dog shit easy, and it's nearly impossible to make it not taste good. This is what I do for easy mode chili.

1lb ground beef
2 cans of chili beans
1 can of diced tomato
1 can of tomato sauce
Chili power, Cumin powder, Onion salt

I brown the beef in a pot and typically I will season it with onion salt during this process. If you chop up an onion this is where you would put that in, and skip the onion salt completely.

once the meat is done, dump your beans, tomatoes and sauce. Another thing I like to do is fill one of the cans halfway with water, swirl it around and then dump it in the other cans and collect all that shit. Then you can use that water if your chili needs more broth, if you do it right though you shouldnt need to use much.

once it boils a little, I put it on simmer and season it with chili powder and cumin until it's just spicy enough to feel it on the back of my throat.

Optional, if you want a little extra texture, drain a can of sweet corn and put like half of it in after the seasoning. You don't want the corn to cook to long and get mushy.
if you want it hotter, chop up one or two habaneros and dump it in before seasoning.

Sour cream, shredded cheddar, plain fritos

never get the fucking "chili" fritos those are disgusting shit. and don't put fritos in your chili if you put corn in it, because that's to much fucking corn.

>>18786350
I think it is usually beef, sometimes turkey itdepends onehat my roommate buys at Kroger

Thanks
Derek

>>18786410
It goes without saying that frozen corn is better than canned, and a chopped onion is generally better than onion salt.

But I fully understand that having a fresh onion on hand and chopping it, is a lot more hassle than just having a shaker of onion salt in the cabinet.
Taking shortcuts won't ruin your chili either, don't listen to snobs.

>>18785394
Chili IS for beginning cooks. Super simple.
There isn't one "difficult" chili recipe out there.
But here's the simplest I can make it:
Brown some ground beef in a skillet, along with some onions, and maybe peppers.
Add a can of Hormel chili with beans.
Stir, simmer, long enough to drink a beer.
Serve with sour cream, corn chips and Mexican cheese blend.
Tapitio to taste.
(or a can of

>>18786201
>can't eat tomatoe because of my diverticulitis
Maybe you could strip out the seeds and jelly?
Just the "meat" should be fine despite your condition.

>>18786424
>sometimes turkey
Get a job, you fucking hippie!

>>18786448
It's hard to make "bad" chili, and anyone with a small amount of effort can make good chili.

But you can upgrade chili and put in extra work to make it fucking amazing. if you're braising pork, chopping up garden fresh tomatoes, chopping onions, using competition level seasoning dumps, and shredding up expensive cheese, you are going to have a better chili.

but stuff from cans is still gonna be good.

>>18786461
>Get a job, you fucking hippie!
no!

>>18786478
even "bad" chili is still objectivly good, i mean it's a great dish.

>>18781323
Chopped up pickles and mushrooms

I just made this with pork sausage. Does that count?

Isn't this just America's pathetic attempt at curry?

>>18786558
At least eat real meat.
My house, my rules.

>>18786665
>pretending curry isn't intrinsically pathetic
All my shiggy-diggy, Bonglander.

>>18786461
I'm the opposite of hippie and work part time whenIcan.youshoyld be careful hurling around such severe insults online My roommate does all the shopping sinxe he has a vichle . It's too cold and I have too much neuropathy and foot problems to walk

Thanks Derek

>>18784657
did I do good

>>18781059
>I wonder who is in the wrong here

It's you, you retarded triplefaggot. Imagine being such a a broke fuck you have to substitute beans instead of just adding more meat.

>>18781396
Nowhere in his list does it say "minced carrots or milk, both key part sof a Bolognese.

>>18781434
Bolognese is a sauce.

You're both morons.

>>18781396
Bolognese isnt just tomato sauce with beef you fucking retard. I don't want to see you posting here again until you gain basic knowledge about food and cooking.

>>18788111
THIS
There should be a test before you're allowed to post here.

>>18784351
Mouth watering

>>18781016
Recent Chili (first time trying) was
>Chuck
>Tomato Sauce with green chilis
>tomato paste
>extra can of green chilis
>Fresh jalapeno
>canned chipotles
>Ancho chills + 1/2 cup of ancho chili water
>Sauteed onion
>cumin, salt, garlic, New Mexico chili powder, black pepper
>Beef Broth
>Red Bell Pepper
NGL, shit came out pretty cash for a first try. I think I'm hooked!

>>18788278
>shit came out pretty cash
Sounds good.
Personally, I'm less about the heat, more about the savory.
For me, I'd add beans and call it da bomb.
Please tell me you served it with some kind of dairy? Sour cream, maybe shredded cheese?
And tortillas or chips?

>>18788330
it was surprisingly mild and flavorful, just really rich and complex with the chili flavors. The poblanos arent that hot, and the jalapeno really loses it's spice once it's cooked down. There was enough fat in the beef that there was still some fattiness to it after cooking which helped smooth it out, and I'd finish it with a scoop of sour cream topped with cilantro. Yup, added some tortilla chips on the side too which I used for dipping.

>>18788360

>>18781016
>food is called chilli
>its not chilli but beans/pepper/bacon/etc

WTF

>>18788584
>pepper
Called "a pepper", but isn't pepper.

Do people from Ohio really eat pasta with Chili?

>>18781323
mustard
gum
catnip
gin
an aged fruit loop
caulk

>>18781016
I like it with hominy

Got my pinto beans and hominy soaked, now I'm going to boil and simmer them for a few hours. Going to chop the onionz and brown the beef shortly and just stick them in the fridge until they're ready to add to the pot. I fucking love chili.

Time to go to brown town.

>>18786120
>just a little
never gonna make it

All browned up, and had some deenz for breakfast while I cooked. Now just gotta wait for the beans to cook a bit longer before adding in the beef and onions and such.

Protip: never add tomatoes until the dried beans are fully cooked. Had to learn that the hard way.

Slowly coming together, added some spices and now gonna chop the onions and cry like a bitch while I do it.

Onionz added. God I fucking love onions, anybody who doesn't enjoy onions is subhuman trash.

Nearly ready now! I'm just going to simmer on low for a while so the flavors marinate together, and if it's still too liquidy in about 45 minutes then I'll add a cornstarch slurry to thicken it up. Flavor's pretty good thus far, the seasonings I added are: Mexican chili powder, paprika, cumin, cayenne pepper, slap ya mama cajun seasoning, onion powder, black pepper, and some beef bouillon powder.

>>18790238
that's bean soup motherfucker.

>>18790300
If there ain't no beans, I ain't eatin'
Big guys like us need something filling. No lady foods.
There's gotta be beans and there's gotta be lots.

>>18790300
Chili is made superior by adding beans. The only people are argue this are bean haters, and I don't trust anybody that don't like beans. If you ain't eatin' beans every week, you ain't my friend, pal.

>>18790300
>Complains about beans
>Adds tomato to his chili

All done! The pot is huge so now my family can eat for almost a week.

>>18788455
kek

>>18781662
>a mere half an onion

I make a lot when I do it. It isn't spicy, but my kids will actually eat it this way. I usually portion out a third or more of it for myself and add in extra spices, but it would be better adding in hotter peppers
>2 Vidalia onions, diced into big ol pot
>3 bell peppers (red, orange, yellow) diced and added in
>cook it all down
>throw 1lb of whatever meat I'm using into the pot
>throw in feshly minced garlic
>brown it, add in two cans of beans (red and dark red kidney)
>add in however much diced tomatoes I think a I need
>whatever spices I'm using (typical mix, not very hot because of women and small children)
>let it simmer until dinner
Nothing fancy. I'd like to make a smaller batch using hotter peppers and see how it comes out. Still, it's tasty, everyone eats it, and it lasts a few days

>>18790412
this one doesn't have tomato I think but I took it with a worse camera so I posted the other one

>>18790714
chili/10

>>18790082
>adding onions that late in the process
I'm sure it's fine but that's the first thing I saute

>>18781323
I like smoked, diced habaneros in mine. Try those. Flavor is 10/10.

>>18791892
Man, what a bland ass recipe. You really could do a few extra small steps to drastically improve your chili

>>18781059
>chili con carne
chili with meat
not
chili con frijoles

>>18792274
It's just saucy meat and it looks fucking disgusting. You retarded chili "purists" are the worst fucking spammers on this board. Goddamn obnoxiously loud minority that no one agrees with.

>>18793936
Eh, it was simmering on low for a few more hours after that since I wanted it warm for when husband comes home. Let's the onions stay a little more firm. If I was doing a faster cook, I'd caramelize them first for sure.

>>18781016
I only like my wife’s or sisters chile

wife: beans and chorizo are main ingredients
sister: chicken and beans are main ingredients
both add Ortega chili, from a can
both very different from each other, but both have no red meat and very tasty

>>18794952
>>chili con carne
>chili with meat
ni chili con carne sin frijoles

>>18795020
>chicken
JESUS FUCK ME IN THE ASS WITH A TWO-BY-FOUR, NOOOOOOOOOO!!!!!
Your sister's "chili" is a crime against nature.

>>18795020
>my wife’s or sisters chile
aslong as it stays in the family, eh