/ck/ - Food & Cooking

>>4406846

Pick up a chilli
It's a chilli
Enjoy your chilli
Ancient family recipe

bumping with chili recipes

2 lb.lean ground beef
1 large onion, chopped
3 stalks celery, chopped
1-1/2 tsp.bottled minced garlic
1 30-oz. can chili beans
1 29-oz. can tomato sauce
1 28-oz. can stewed tomatoes, cut up
2 Tbsp.chili powder
1 Tbsp.bottled hot pepper sauce

Sliced green onions (optional)
Bottled hot pepper sauce (optional)

directions
1. In a 6- to 8-quart Dutch oven, cook meat, onion, celery and garlic until meat is brown and onion is tender; drain. Stir in undrained chili beans, tomato sauce, undrained tomatoes, chili powder, and the 1 tablespoon bottled hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, for 2 hours.
2. Serve chili over hot cooked macaroni. If you like, top with sour cream, cheddar cheese, and green onions, and pass additional hot pepper sauce.

Lazy man's chili recipe

2 lb ground beef
2 jars of hot salsa
1 can chili beans
2 tbsp chili powder
cayenne pepper to taste (I usually use 1/2 tbsp)
1 tbsp garam marsala (substitute with black pepper, cinnamon, and cumin if you don't have garam marsala handy)

Brown the meat, add everything but the cayenne pepper, and simmer it for half an hour. Slowly add the cayenne pepper, tasting often, so you get the level of kick you want. Simmer for another 1/2 hour.

I'm lazy enough to like this recipe when I want a hassle free chili, as it doesn't require any chopping and all the ingredients are easy to store long term aside from the beef. The difficult thing is finding a salsa you like that goes well with it.

Texas Chili Recipe

2lbs ground beef
1 Tbs Onion Granules
1 Tbs Garlic Granules
1 Tbs Beef Granules
1 Tbs Chicken Granules
2 Tbs Chili Power
2 Tbs Mexene Chili Power
1/8 tsp Salt
4 Dashes Hot Sauce
1 tsp Garlic Granules
1 Tbs Cumin
1 Package Sazon Goya
1/8 tsp Cayenne Pepper
1 can beef broth
1/2 can chicken broth
1 1/2 cans tomato sauce
1/8 tsp brown sugar if needed.

Brown beef, remove excess fat, add half the ingredients, bring to boil then simmer for 40 minutes, add rest of ingredients, bring to boil and simmer until done.

>>4406846

I just throw a can of stewed tomatoes in a pot with another of tomato paste, add some chopped-up onion, green pepper, brown lentils, fancy molasses, oil, salt, half a can of chipotle in adobo sauce or powdered chipotle works too, some chili powder mix. Simmer it. When the lentils are cooked I just add the rest of the chipotle peppers, some more molasses, and more chili powder. Then I let it rest.

It's fucking great.

>>4406856
>celery

stopped reading there

>>4407020
There's a reason celery is used in home made beef/chicken stock, it adds something to the broth.

-1 Can of Black Beans
-1 Can of Red Kidney Beans
-1lbs of ground beef
-1lbs of ground pork
-2 minced spanish onions
-1 diced green bell pepper
-1-2 larged diced carrots
-1-2 of your favorite hot peppers, diced (or cut into rings if small)
-1tbs of minced garlic
-1 beer, havent tried anything fancy yet, so far tried with 1 basic cheap one.

2 tbs of Chili Powder
1 tbs of Cumin
Salt to taste
Sriracha/HotSauce to taste.

>>4407087
Also forgot 2 cans of tomato sauce.

Boneless beef shank, 2 (averages about 800g/1¾lbs)
Chipotles, dry, 2-3
Lantern chili, dry, 1-2
Cumin seed, 1-2tbsp
Paprika, as needed
Onion, 1-2 large
Garlic, a handful of cloves
Salt, as necessary
Lard or lard and oil, 80ml (about a ⅓ cup US)
Laurels, a handful
Beer, a 300ml (about 12floz)
Meat tenderiser, as needed
Tomato juice, as needed
Oregano brujo, dry, a handful

Remove the fascia and tendons from the meat and discard.
Cut meat into bite-size chunks and set aside.
Powder chipotles, lantern chili and cumin seed.
Dry toast the mixture until fragrant.
Using your fingers, toss the powdered chili/cumin mixture with the beef.
Add just enough paprika so that the beef is well-coated; set aside.
Chop onion.
Mince garlic.
Place garlic and onion into a stock or stew pot and add the cooking fat.
Set to high heat.
When fragrant, salt generously and add the spice-coated beef and the laurels.
Sauté, lowering the heat a bit, until the beef is coloured but not cooked through.
Add a third of the beer and stir about, getting stuck-on spices off the beef; remove the beef to a bowl.
Reduce the beer out completely; meanwhile, toss the beef with some tenderiser and allow it to rest.
Add another third of beer to deglaze again and reduce back out.
Deglaze a third and final time, then re-add the beef.
Sauté briefly, then add tomato juice to cover.
Bring to a simmer and cook until thickened nicely.
Salt to taste then off the heat and stir in the oregano brujo and cover the pot, allowing it to steep for a short while.
Serve.

Veggie Chili (can be made with meat, too):

-veggie burger ground into pieces or tofu already cut into small pieces or vegetarian bolognese
-Tomato paste
-onions
-celery
-garlic
-kidney beans
-spices (mild red pepper powder, cayenne pepper (those are most important), allspice, garam masala, thyme, cocoa powder (only a little))
-little splash of soy sauce
-a little glass of stock
-olive oil

instructions:
-make soffrito of celery, onions, garlic, olive oil
-flash fry or caramelize it
-add the ground tofu and fry it for a while, too
-extinguish with stock
-add beans, tomato paste, spieces
-simmer for a while, making it less fluid according to taste or add water to make it more fluid
-serve with a last splash of olive oil and salt

optional: adding beer or honey

I have a couple pounds of ground venison and one of these 2 alarm chili packs. I was thinking of browning the venison then chop an onion or shallots and couple cloves of garlic and throw that shit in with some tomato sauce and can of diced tomato's or rotel into a crock pot and cook on low for a few hours. Will this make good chili? What would /ck/ do with a couple pounds of ground venison?

>>4407197
I exclusively cook with venison as our ground meat. You are going to want to add a little fat to it. Maybe brown it in some bacon grease or a bit of butter otherwise I find it gets really dried out and crumbly like grape nuts.

>>4407207
I've got some bacon grease that I've saved. I'll try browning the venison in the bacon grease then add the 2 alarm pack, onion, garlic, tomato sauce and rotel in da crock pot let that shit stew for awhile. Hope it turns out good.

I'm a big fan of adding a little cinnamon to my chili, tastes good man.

>>4407002
>half a can of chipotle in adobo sauce
Fuck yeah. I use that cooking comically recipe with a little tweaking to the spices, and a whole can of those. I wish I could just eat those cans by themselves for the rest of my life.

>tfw you've never made chili from scratch
I just get a can of it and doctor it up with habanero or jalapeno peppers ;_;

>that guy who puts cheese or sour cream on his chili
>that guy who puts chili on his baked potato

>celery in chili

Just made this, first time trying to make chili. I'm not so much into measurements so bear with me.

1 large coarsely chopped onion
1 HEAPING tablespoon of chopped garlic
1 splash of hot sauce

*saute in a large pot~when tender, add*

2 pounds chopped meat
~2 tablespoons of cumin
~2 tablespoons black pepper
~2 tablespoons cayenne pepper
~2 tablespoons red pepper
~2 tablespoons onion powder
~1 tablespoon salt

*brown the meat~mix it all up, then*

1 can drained red beans
1 can drained black beans
1 can drained pink beans
1 large can crushed tomatoes
1 small jar of salsa

*mix it all up, add more seasoning if you need, cook on low for as long as you want, eat it with whatever you please*

end product: tastes like chili, looks like chili, burns your eyes like chili. my measurements are definitely off, so i suggest adjusting to your own taste.

>>4407913
oops i forgot also a splash of vanilla and a tablespoon of cinnamon, and more hot sauce at the end

>ctrl+f
>"finger"
>1 result
>not as an ingredient
aww.

>>4407760
Celery adds a subtly flavor to soups and broths, there is nothing wrong with celery in chili. There's a reason celery is used in moth beef and chicken stock recipes you fucking pleb.

>>4408004
So go buy a fucking chicken or beef stock you fucking idiot, god you're fucking stupid. Don't ruin the texture of your chili.

>>4408035
You don't add beef stock to chili, you'll get it watered down to much. Celery isn't going to 'ruin' your chili anymore than adding peppers or tomatoes will, it's just another ingredient.

Anyone know of or made any chili with "dark" or bitter ingredients like espresso? Or otherwise unusual ingredients like stout beer, different spices, etc?

I know there are plenty of recipes online I can find, just curious if anyone here has experience or knowledge.

>>4408105
I've tried it before and didn't really care for it. The combination of spicy, sweet (from the tomatoes), savory, and bitter just didn't mesh well. It was too many strong flavors going on at once.

>>4408035
finely chopped celery as in a mirepoix or soffrito will not ruin the texture of a ground meat dish, pleb

a pound of your favorite bean
a pound of your favorite meat
cumin to taste
salt to taste
cilantro to taste
pepper to taste

boil the beans until they are almost fully cooked
brown the meat
throw meat in with beans
add seasoning

add any veggies you want, and there's your fucking chili

>>4408035
>implying the texture of celery is a bad thing

>>4406846

ground beef
onions
bell peppers
hot peppers
black beans
pinto beans cumin
chili powder
garlic
chicken stock
can of crushed tomatoes

It isn't that hard, yo. Just throw the shit in a pot and cook it.

>beans in chili

shiggy diggler

>>4408384
>>4410851

That's not chili. It contains no chili peppers.

>>4406884
>1 Tbs Onion Granules
>1 Tbs Garlic Granules
>1 Tbs Beef Granules
>1 Tbs Chicken Granules

WHAT IS THIS FAGOOT SHIT? THIS IS /ck/ WE USE REAL INGREDIENTS.

>>4407747

Chili goes on everything, fucker.

>>4410853

>bell peppers
>hot peppers

What kind of faggot are you?

>>4406846
>"great chili recipe?"
>thread is full of trash

It's amazing how many people think their chili is "great".

>>4406884
What the fuck are beef and chicken granules? I taught onion granules was pushing it

>>4407117
only recipe worth a shit in the whole thread

yes

>>4410854
>>4410891
Competition chili doesn't have any real food in it hardly.

>>4410862

Welcome to /ck/. Every chili thread is the exact same.

>>4411234
Sometimes it's shitflinging about the difference between "chilli con carne" and "texas chilli"

>>4406849
I have never seen such autism in a thread on /ck/

>>4411234
>Every chili thread is the exact same.
>>4411237
>Sometimes it's shitflinging about the difference between "chilli con carne" and "texas chilli"

yeah...

>>4411234
>Welcome to /ck/. Every chili thread is the exact same.

>>4408384
cumin in chilli? lmao!

>>4408384
worst recipe, EVER
"to taste" 4 times
"your favorite" two times

WTF

>>4411329
Chili is made to taste. Do you not understand why it is so subjective?

I got your recipe right here

>>4410903
Really?
I just modified my gulyás recipe with what I know goes into chili.
I like using boneless shank because it's the most flavourful but woefully tough cut of beef IE it's perfect for stewing.
I know caraway has no place in chili, so I swapped it for cumin.
I swapped beef broth with tomato juice because I know people use tomato in chili.
I swapped out spicy paprika for chipotles and lantern chilies because I know chili is supposed to be a little fruity (lantern chili) and smoke-y (chipotle) in addition to pungent (lantern chili is super pungent).
Swapped out wine for beer because I don't think Mexicans and Texans cook with wine.
Added oregano brujo because I could taste it in every chili I've ever had that was good and decided that it belongs in all chili recipes.

Thanks for the vote of confidence, Anon.

>>4411242
Good, cause I'm from /co/

I made that chili once when I was still in grade school, was fucking disgusting. The BBQ sauce added too much sweet.

>>4411347
Top tier.

I laugh in disgust at these dumb fucks who waste hours making chili at home even though it can not compare to some good ol' hormel. Stop wasting your time, guys. Grab a can of the good stuff.

2 alarm chili mix.
1.5lb ground beef
.5lb chorizo
kidney/pinto beans.
Tomato paste with chilis
Tomato chunks
2-4 jalapenos diced
onion diced(to taste
Hot sauce to taste

Just some suggestions:
1. Do not use chili powders. Use dried mexican peppers, things like guajillos nora, costeno etc, prepare them by stewing them then grinding to a paste, then put the paste through a fine mesh sieve. Chili powder tends to be gritty and dull comparatively.

You need to find your own balance when it comes to these. Fresh chiles can also be added if you prefer.

2. Consider dark chocolate. Chocolate adds good body and a nice contrast. Any good chocolate has a good "snap" to it. Nothing says mexican cooking like chocolate, albeit this may not be directly applicable to this dish, in fact it may be a abomination, but perhaps a tasty one nonetheless.

3. Please grind your own spices and grind your own meat. Self explanatory.

4. Consider using a combination of ground and chunk meat. The textural contrast in my mind would be nice.

5. Beans or no beans, who gives a fuck. Regardless cook them properly. If they explode you fucked up. They should be nice and creamy, and plump. Properly salted water apparently prevents this.

6. You need masa or some other form of corn based thickener. Its not chili if it dosent have this. You can just grind a few tortila chips and this will be sufficient.

7. Remember, we can all agree chili is a rich, hearty, meat based stew dish which has a good balance of flavors which include but are not limited to spicy and meaty,

8. Consider seasonality. It is currently spring in the northern hemisphere. Save for a few particularly cold dark days, is this really appealing currently? Would you rather not have some pike with sorrel sauce, or perhaps some sauteed ramps and mushrooms?

>>4411333
This is pretty subjective. Any protein? Lol

I am going to make chili
I am going to add a bunch of gawrbbw sauce to it.
My asshole will never forgive me, but it will be worth it.

>>4407087
>-1-2 larged diced carrots

god no. fuck. fuck no. jesus fuck no.

I'm open minded to chili. I put mushrooms and black olives in mine and love it. ...But carrots?

Fuck man. God no.

>>4411414
Ground beef doesn't can well, the meat tastes like complete ass.

>>4411522
Mirepoix, motherfucker. Do you speak it?

Seriously, carrot, bell pepper, and onion is a pretty classic base of aromatics. Nice, slightly sweet, deep and savory. Gives the chili a richness.