/ck/ - Food & Cooking

>>19581334
Are you cognitively impaired?

>>19581334
>Chili
>too hot
No such thing, if it doesn't make you sweat it isn't chili

>>19581334
>beans
Start over

>>19581334
Boil diced potatoes in it.

>>19581336
No but I have no fucking idea how to un-chilli my chilli...

>>19581343
Yes it can be, I accidentally put too much of this in it
>pic related

>>19581347
Does that work? With the starch water?

>>19581358
no, put potatoes directly in the chili. they will absorb the spice.

>>19581368
So the potatoes will be spicy and not the chilli?

>>19581334
Remove half.
Dilute.
It’s not rocket science.

>>19581334
>If I make my Chilli too hot, do I add milk and reduce to take some of the heat out of it?
it looks like english but none of it makes sense.

could be AI?

>>19581519
>made it
>reduced it
>ate it
>have enough for 3/4 days

>>19581713
>corn in chili

>>19581713
>corn
>beans
confirmed for not chili.

>>19581334
I have had luck with vinegar to take a lot of the bite out of things I have made before, you could take a little of the chili to the side, add a very small amount of vinegar, and see if that helps.

>>19581345
>my girlfriend has pounded my colon to the point that i can no longer handle beans.

White people be loke
>ooh this chili is too spicy imma add milk

>>19581716
>>19581722
Why not? If not, what?

>>19581749
Funnily enough I added some apple cider vinegar to it and it mellowed it out a bit.

>>19581334
that's bean stew

>>19581799
I made a pasta sauce with scorpion peppers before that was delicious, but would've destroyed your asshole if you ate it as is. So I added some vinegar and it became less of a bioweapon.

>>19581799
I'd replace porn with red paprika but that's just me and probably wrong as well.

>>19581835
*corn goddamnit kek

>>19581835
Lmao

>>19581334
Drop in a wad of cream cheese OP.

When I make chili, I'll start out with my usual "base," take a few small cups out, and add various seasonings to them. Then if I like the mixture, I'll add them to the main pot. That way you can try different seasoning blends but also avoid messing up the whole batch.

Some tips I've picked up after years of chili making:
>add a can of regular baked beans for some sweetness (or just brown sugar, "it's your choice")
>sweat/saute your vegetables down a lot; avoids watering the batch down when the veggies stew in the pot, plus some char on the veggies adds flavor
>1:1 ground pork and beef mix if you're doing ground meats
>brown/sear whatever meat you use to the max without going overboard
>do not get carried away with seasonings at first
>let it cook for 2+ hours and then come back to adjust your seasoning
>avoid adding too much alcohol
>I usually just use one domestic beer, but if you're adding wine, do so sparingly
>it will take FOREVER for the chili to stop tasting like wine if you add too much (if it even recovers)
>hot sauce and seared peppers are typically more tasty as "heat-adders" instead of seasonings
I have more if anyone cares to read...

>>19581884
Very informative - a few questions:

>Why 1:1 pork:beef?
>If I add wine, I don't need to add sugar?

I agree on "flavour adders" - I think next time I won't add them. I looked on the indigence section of a bunch of hot sauce and they all said vinegar and apple cider vinegar so I added those and it make it taste quite nice.

As you said, it's not about the heat, it's about the flavour. Reminds me of how my Sicilian nonno taught me how to make pasta sauce...

>>19581334
Just add some sour cream on top after it's been put in a bowl.

>>19581896
>pork/beef mix
For whatever reason, I've found that using a pound of ground pork and a pound of ground beef is better than beef only. Maybe something to do with the fat content of the pork. One of those things that "just works" I guess.
>wine
I've experimented with adding wine a few times just to switch up the flavor. It helps, but I would avoid using more than a cup or so.
>added too much one time and the chili tasted like straight wine for hours and hours
>had to cook it down repeatedly and add water
>ended up being ok but you could still taste it a little too much
As far as adding sugar, I wouldn't think it's 100% necessary. However, I normally always use a bit brown sugar and some kind of alcohol.

>>19581334
if you put beans in your chili then its not truly a chili at all, it's simply a bean soup, in much the same way as a grilled cheese becomes a melt if you put other ingredients on it

for example, if u put chili on a grilled cheese, then it becomes a chili melt. hope that clears things up

>>19581943
This is false

Anyone here love making chili but hate cleaning the pan you cook it in, it always smells so weird

>>19581962
I let the pot cool down and stick the whole thing in the fridge with the lid on.
That way you only have to clean it when everything is gone and you don't need to use so many containers to store it.

>>19581884
Unbelievably based. I'm thinking about making chili - this board is full of good ideas. Would a Belgian wheat beer work well?

Also which veggies do you recommend?

>>19581975
How many days do you typically keep it in the fridge like that? It stays good?

>>19581980
Never tried a wheat beer in my chili yet. It may be too "tangy" but you could try it. Darker beers work nicely as well. I've used amber and red ales before, but normally it's just whatever domestic I have on hand.
For veggies I go with:
>1 yellow onion
>red and green bell peppers, maybe 2 or 3 depending on size
>jalapeño or serrano peppers
>garlic
>1 can of diced tomatoes with green chilies, drained; you could use fresh but it's more chopping...
Sauté them down together with salt and pepper until they're not holding much water. Not so much that it all becomes a paste, but until they're maybe half the original volume. A small can of tomato sauce can also brighten things up if the flavor isn't quite right.

>>19582015
Do you add any other spices?

>>19582012
Typically it's all gone within a week or so, but yeah, I've never had it "go bad" in the fridge. I guess if it was un-covered it would be a problem. I've even used aluminum foil for a pot that didn't have a lid and it was fine for 6-7 days.

>>19582029
Interesting. I always thought that meat doesn't stay good longer than about 4 days in the fridge.

>>19582016
I've simplified the spices over time. I used to use a ton of different seasonings, but I find it tastes better when only using a few.
>chili powder
>cumin
>cayenne pepper
>seasoned salt
>black pepper
>Italian seasoning
Nothing too fancy

>>19582035
YMMV. Never got sick or anything from it.
Also for an unknown reason, the chili seems to taste better after cooling, spending a night in the fridge, and reheating. I'm more of a cook than a chef or food scientist so I'm not sure why that might be. Fats solidifying and re-liquifying? No idea.
>pic related
>I'm the chili advice poster from earlier
>yes its shredded cheese from a bag, it was all I had
Pro mode: instead of cornbread, have some seasoned cheddar biscuits with your chili (a la red lobster, etc...)

>>19581957
sorry buddy but I don't make the rules; that's just how it is

>>19582096
Who made the rules? What's your source? Actual source please.

>>19582137
I second this. If you make one big pot of chili and divide it in two, then add beans to one, what does that make it?
>chili with beans
>chili without beans
Nobody calls it "meaty bean stew with vegetables."

>>19581713
>corn
>beans
Not chili

>>19582193
I think you're just one guy samefagging who's mad about beans in chili for some weird reason. I have never EVER seen a chili without beans.

>>19581713
>Beans
Not chili
>Beans AND corn
Definitely not chili.

It's meat slop

>>19582219
>>19582193
samefag

>>19582219
Chili has beans in it you retard

>>19582220
>>19582225
samefagging it up, huh OP?

>>19581713
it has beans, and corn. that ain't chili

>>19581358
As other anons have said, add potatoes, rice, or more beans to bulk your chili out, it'll be less meaty but also less spicy. To the people who say "bEaNs DoNT BeLOng iN cHiLi", chili was invented by native Mexicans long before they had beef, so shut the fuck up and go back to banging your cousin or shooting up a grocery store like the average Texan.

>>19582230
There is no set recipe for chili. You're either trolling or really never left your house.

>>19582230
>>19582219
>>19582193
>>19582096
>>19581943
>>19581803
>>19581722
>>19581345
Imagine being this mad about beans.

>>19581713
>He puts beans in his chili

>>19582250
kill yourself faggot

>>19581713
>corn and beans in chili
i bet you put pineapples on pizza too, what a raging faggot

>>19582243
not mad at all, bean stew is great if you're in the mood for it

>>19582270
>>19582298
samefag who is 100% mad about beans lol

>>19581334
Would you eat it with rice, by any chance?

>>19582332
I think this is what Euros do.

that's good sloppa
normally i would also add dark red kidney beans
eating with sour cream on top and generic saltine crackers.
plan on making cornbread tomorrow in my cast iron skillet

>>19582270
Mouthbreathing redneck autists need to realize that everyone else, including the people who originally invented chili, put beans in their chili. It's a fucktarded Texas macho "anything except beef is for faggots" thing, because the only way they can feel manly is if they're putting hot beefy loads in their mouths lol.

>>19583200
>Mouthbreathing redneck autists
it literally is 'chili and meat' tho
>Chili con carne (also spelled chilli con carne or chile con carne and shortened to chili or chilli; Spanish pronunciation: [ˈtʃili kon ˈkaɾne]), meaning "chili with meat",

>>19581358
>>19581334
Why use that sauce when it’s a known fact that brasilians can’t tolerate heat?

>>19583218
hot dogs must contain 100% canine meat and be served at a temperature no less than 115 degrees Fahrenheit

Chili con carne is made by chopping up the finest prairie fed Texas cattle and cooking low and slow over an open campfire with your favorite chili peppers
Anything more spoils the true flavors of the dish
Accept no substitute

>>19583240
The low and slow part I agree with, but beans and onions go well in chili and I will never omit them. Also add some beef stock made with the bones of that same cattle, the thick, gelatinous homemade sort and not anything from a package.

stop putting tomato in your chili. tomato is the gateway to everything else people do wrong. make chili without tomato and everything else will fall into place.

>>19581896
I am assuming you are yuropoor. don't listen to anything that poster said. you should imagine chili as american curry. it is basically meat stewed in a sauce made out of peppers.

>>19582235
chili was invented by texan cowboys as trail sloppa to eat while they were driving cattle. it didn't have beans in it.

>>19582332
>>19582472
I eat it exclusively with rice (usually brown rice)
t. euro

>>19581334
No? What the fuck?

>>19581403
mmmmmm chili-flavored water soup, just like mom used to make

>>19581713
>Corn
oh okay it's one of THOSE threads

>>19582035

Cooked meat can feasibly last for 2 weeks covered in a fridge. People used to store meat in clay pots at room temperarure for a month in olden days

>>19585726
People also used to eat flour and bread so moldy it would make them hallucinate about demons and witchcraft then murder each other in their delusional state.

>>19585735
wtf i love poor food safety now, sounds based

If Chili with beans isn't Chili, what do you call Chili plus beans?
It taste better with beans than without, so tell me the actual name so I can stop shilling chili being good food.

>>19585752
Chili with beans is called a mistake
You want to eat a big piping hot bowl of mistake

>>19581345
>>19581722
>>19581803
I love it when dumb ass gringos try to redefine words that were never theirs to begin with lol. Chili a Mexican/native invention that American cowboys just copied. It has always had beans in it.

I've tried so many chili recipes that they just blend together. It's like Italians arguing about Sunday sauce at this point. Shit all tastes so similar that I'm bored with chili and now tortilla soups are my new obsession

>>19581334
Yes. Add milk to your chili. I can't wait for you to do this.

>>19581799
>funnily enough

Don't do that.

>>19582250
You need to stop saving images of cartoon little girls, or at least stop posting them here. You're a fucking weirdo.

>>19581334
If your chili is too hot, just deal with it by using toppings like freshly shredded cheese, sour cream, etc. Include a starch, like tortilla chips for dipping, or cornbread or biscuits. Or use it to make nachos or chili dogs or something.

>>19587214
If your chili is "too hot" then your chili sucks. Your chili is perfect if the only criticism is that it needs a little more heat because chili is subjective at that point.

>>19581334
Add a little bit of sugar and add some oil.

>>19587168
you clearly haven't made chili without tomato even once or else you wouldn't be saying that

Chili kind of sucks, but i didnt really read proper instructions
used marinara and some guadillo ancho and chipotle peppers. NO BEANS.
Had a lot of body and spicy flavor, but no umami. Felt like i need to add some worcestershire or soy sauce or something in the last hour

>>19587501
You get way more oil than you need from the ground beef, the fuck are you doing?