/ck/ - Food & Cooking

[Anonymous No.11800438]

What's the key to good chili?

[Anonymous No.11800443]

>>11800438
cigar ash, a full can of beer, some GOOD high proof bourbon

[Anonymous No.11800444]

>>11800438
time

[Anonymous No.11800445]

Just don't add anything retarded like beans, and it's hard to fuck up.

[Anonymous No.11800446]

>lotsa beans
>sour cresm
>fritos SCOOPS

[Anonymous No.11800447]

>>11800438
Beans is required. I don't know why /ck/ doesn't like beans in chili.

[Anonymous No.11800451]

The beans + cocoa + cinnamon

[Anonymous No.11800491]

[Anonymous No.11800492]

>>11800447
It's just the texasfags, everyone else likes beans in chilli.

>>11800438
The real key is using a variety of dried mexican peppers not some generic "chili powder" from wally world.

[Anonymous No.11800496]

>>11800447
Because le edgy faggot Texans thinks chunks of shitty steak and dusty ass old chiles make a good meal.

[Anonymous No.11800506]

>>11800491
BAD ASS

[Anonymous No.11800526]

>>11800491
Le badass stick man is super cringy

[Anonymous No.11800564]

>>11800438
no beans, only beef, black pepper, tomato puree, and fine brunoised carmelized onion and roux to thicken. With only the beef and tomato being mandatory. Flavor to taste, but keep in mind hot is not a flavor and has always been used traditionally to cover up the act that spics can't cook.
It should be thick enough that when you put it on a plate the sauce does not drain away leaving a pile of beef. There should also not be so little beef as to not significantly impact the viscosity.
I recommend the use of either a super-majority beef by both mass and volume, or the use of an analog viscometer.

[Anonymous No.11800566]

>>11800491
>no chilis

[Anonymous No.11800569]

>>11800445
/thread

[Anonymous No.11800574]

>>11800491
*dabs*

[Anonymous No.11800576]

>>11800438
Beenz

[Anonymous No.11800578]

>>11800438
Quality beans. Fattier ground beef.

[Anonymous No.11800585]

>>11800564
Why does your chili recipe not contain the titular ingredient, chilis? Is is because you're a fucking moron who missed the whole point of the dish? The chilis aren't a seasoning, they are the focus of the dish. It's "chili con carne", not "carne con tomato" you fucking imbecile

[Anonymous No.11800601]

>>11800585
chili is a generic expression for a different kinds of things.
why do: hot dog, horse radish, et al

[Anonymous No.11800603]

>>11800492
The duality of man, utter retardation mixed with an insightful observation.

[Anonymous No.11800607]

>>11800491
That chode stick is still making "content" on his shitty website too.

[Anonymous No.11800609]

>>11800438
Dry toasted smoked chili peppers.

[Anonymous No.11800613]

>>11800601
It can be, but isn't it obvious that in this context we're using it as a shortened form of chili con carne? I know this site is full of 'spergs, but c'mon now....

[Anonymous No.11800645]

>>11800607
>I am mad when other people are successful
Really makes you think.

[Anonymous No.11800656]

>>11800645
I think you've got it wrong.

It's more like:
>I'm confused when people giving contradictory and objectively bad advice are somehow successful.

It really does make one think.

[Anonymous No.11800661]

>>11800645
That's what happens when you're a donothing loser like >>11800656. Crab mentality.

[Anonymous No.11800672]

>>11800438
Reheating.

[Anonymous No.11800677]

>>11800438
Ok. I'm from texas. So I have it on good authority beans in chili is wasting space. Also, for a very good, quick chili, use cin chili powder mix. Look it up. This chick has won several contests with it.

[Anonymous No.11800683]

>>11800438
toast your cumin seeds first before grinding
brown your onions
brown your beef
use a nice amount of garlic
make sure your spices are cooked properly (ie: add them to your aromatics and let them soak up the oil (so to speak) and then let them cook a bit (but not burn), then add a splash of water to the sort of dry mixture, that should allow the spices to waken up properly)
use some tomato puree as well as normal tomatoes
let the tomatoes cook for a decent amount of time
also add beer
beer and tomatoes is good

[Anonymous No.11800693]

>>11800566
A whole tsp of chili powder though.

[Anonymous No.11800702]

>>11800661
Doing more than you, faggot.

[Anonymous No.11800704]

>>11800607
Link? This is some high concentrated cringe material.

[Anonymous No.11800705]

Taking the time to do everything yourself
>Homemade stock
>Chopping up fresh veggies

and using one pot for everything to save all the flava
>Browning beef? Stock pot.
>Cooking beans? Stock pot (In your homemade stock that you made in that stock pot.)
>Sauteing veg? Stock. Pot.

Save-a the Flava.

[Anonymous No.11800714]

What It All Means:
Chili began as a no-nonsense dish on the Western frontier, but has evolved into a national pastime. It was no accident that chili established a special place in the belly of America — it has the uncanny ability to turn tough, tired and otherwise tasteless ingredients into a delicious meal through a delightful combination of spices and slow-cooking. To turn nothing into something requires a curious stubbornness that perhaps itself is all too American.

[Anonymous No.11800718]

>>11800447
Beans do not add much flavor.
Beans are cheap filler that tells the world you are too poor to afford beef.
Beans with peppers and beef is a completely different dish (pick one, nearly all Mexican dishes involve beans meat and peppers). It is the lack of beans that makes chili distinct from these Mexican dishes.

[Anonymous No.11800720]

>>11800702
Lol, does it really boost your ego to say something so retarded?

[Anonymous No.11800723]

>>11800704
Cookingcomically dot com. Dunno why 4chan didnt like the link

[Anonymous No.11800728]

>>11800718
Beans are delicious, assuming you aren't buying the cheapest shit at wal-mart.

And the saving money aspect is great: it means you can spring for better meat in your chili.

[Anonymous No.11800729]

>>11800723
Thanks.

[Anonymous No.11801184]

>>11800728
>t. too poor to buy enough quality meat for chili con carne
>pretend bean soup is chili too
>insist others play pretend with you
Grow up babby. If you like bean soup that's fine, I hear the mexicans like it too. But pretending that frijoles con carne is really chili con carne is tranny-tier delusion.

[Anonymous No.11801188]

>>11801184
You know what's a worse delusion?
Thinking that adding beans somehow makes it not chili anymore.

[Anonymous No.11801195]

cumin and ground celery seed

[Anonymous No.11801273]

Texass was a mistake

[Anonymous No.11801295]

>>11800438
2 Alarm Chili kits of course

[Anonymous No.11801354]

>>11801273
Shut up, Mexico.

[Anonymous No.11801396]

>>11801188
>be poorfag
>make pot of frijoles
>th...th...that's all right kids it's really chili con carne
That's a manful job you're doing holding back the tears of shame, anon, but it's ok you can cry in front of us, we're your friends and are here to support you.

[Anonymous No.11801401]

You all suck at chili.

Do all below in one pot.

Fry bacon, put to side when done.

Cut meat into half inch cubes if you're not using ground beef. Brown meat in bacon grease, put to side when done,

Drain fat, leave some and saute onions, garlic, bell pepper, some ginger if you're feeling it in the fat. (Can just use powder varieties if you're lazy, it's what competitions do, leave fat in anyway if you do, adds flavor)

Put the meat back in, crumble the bacon and put in. Add in beef stock and water, some beer (I use shiner).

Add in some ancho chilis, serrano, chipotles, maybe a habenero if you like it spicy, whatever. Plus chili powder. Save cayenne for last 15 minutes of cooking if you use it, otherwise will turn bitter.

Cook for a long ass time, until the liquid has cooked down to almost nothing. If you need to thicken it up corn starch works well. Serve with cornbread. Or if really spice serve with gingerbread (trust me).

[Anonymous No.11801403]

>>11801188
>thinking that putting sashimi in rice makes it not sashimi anymore
>the absolute state of /ck/

[Anonymous No.11801410]

>>11801396
>frijoles
That doesn't have meat, retard. Want to try again or are you just going to double down on your stupidity?

[Anonymous No.11801413]

>>11800491
Cringe

[Anonymous No.11801417]

>>11801403
>>sashimi and chili are comparable foods
You're a special kind of retard.

[Anonymous No.11801424]

>>11800438
Cumin, Chipotles, and instead of adding salt to taste add beef bouillon powder,

[Anonymous No.11801433]

>>11801401
I add bacon to stews now and then but I never feel like it adds much.

[Anonymous No.11801438]

Fatty cuts if beef, not mince

Featherblade
Brisket
Shin
Ox tail

[Anonymous No.11801453]

>>11800438
Chilis & Meat. It's in the name. The bulk of the ingredients are peppers and beef, in that order- it is chili con carne not carne con chili. Some tomatos is allowed because the acid balances out the heat from the peppers and the fat from the meat, but use it sparingly, this isnt some mexican marinara sauce or etouffee despite you faggots inclination to serve it on pasta or rice. Beans mark you as either a mexican or too poor to afford the beef and should be avoided unless you're doing some theme party with cactus shaped margarita glasses, sombreros, and a papier mache donkey.

[Anonymous No.11801456]

>>11800492
>using a variety of dried mexican peppers not some generic "chili powder"
I've made chili twice in the last month using dry peppers that I ground and I'll be making it again in the next week because the flavor of real chilies is amazing. and I still wasn't doing it right from what I gather. next time I will toast my peppers in a hot pan before grinding. can't wait to see what happens from that
also lots of beans
and saltine crackers
I don't understand folks that don't put cumin in
this next go round I'm going to add some ground sausage. I'm not going to regret it am I?

[Anonymous No.11801469]

>>11801417
>I cant analogy
At least your mommy thinks you're smart. So you've got that going for you, which is nice I guess.

[Anonymous No.11801473]

>>11800496
Bet you wouldn't say that shit to a Texan. You're the edgelord here, boy.

[Anonymous No.11801490]

>>11800438
2 pounds of chuck roast, cut into bite sized pieces, brown on all side
Half a large red onion, diced
3 jalapenos, diced
Chili powder: toast and grind up 6 arbol, 4 ancho, 6 guajilo
Chili paste: pound of jalapenos, 4 or 5 habaneros, 4 or 5 garlic cloves, the chili powder, lime juice
1 bottle dark beer
Beef stock
Cumin
Salt

Sautee onions and jalapenos, add chili paste, cook a bit more, deglaze with beer, add beef, add stock until it barely covers meat. Put in oven at 325 for an hour, season to taste, cook for 2 more hours or until sauce is thick and meat is tender.

This is how I make it and it's pretty good. Also beans don't belong in chili

[Anonymous No.11801491]

>>11801410
>chili con carne can have frijoles
>reereeree frijoles cant have chili or carne
now at last you have come to accept the truth: frijoles con carne con chili is a different dish than chili con carne.

[Anonymous No.11801504]

>>11801473
>internet tough guy
Tell me more, Sally.

[Anonymous No.11801508]

>>11801491
>and another faggot texan doubles down on stupidity
I guess even that's bigger in your shit state, too.

[Anonymous No.11801518]

>>11801504
My name is Sue.

[Anonymous No.11801541]

>>11801508
>autistic screeching continues
scream until you're blue in the face, poorfag. Reality is a bitch and doesnt care what lies you need to tell yourself to make your pathetic life more tolerable.

[Anonymous No.11801550]

>>11801518
How do you do.

[Anonymous No.11801561]

>>11800447
>chili con carne
>chilis with meat
>not beans with meat
>not beans with chilis
>not beans with chilis and meat
What did they mean by this?

[Anonymous No.11801572]

>>11801456
Sounds good. It'd be great if the sausage was chorizo but no matter.

[Anonymous No.11801604]

>>11800492
It's just poor people (or people who were poor as kids) that like beans in their chili. The only purpose of the beans is to stretch out the more expensive ingredients. Which is fine if you call it chili on beans, like chili over rice is called chili on rice, or chili on fritos is called frito pie. It's probably pretty good, but it's not chili anymore, you've made some other dish, like that guy the other day that invented nacho doritos and cream cheese.

[Anonymous No.11801606]

>>11800438
no beans.

[Anonymous No.11801616]

>>11801604
>The only purpose of the beans is to stretch out the more expensive ingredients.
that's nonsense though. Plenty of people add them for the taste, or for dietary concerns like getting more fiber.

>>but it's not chili anymore
that doesn't make logical sense. a dish cooked up by Mexican cowboys using a base of chili peppers and whatever meat they could find wouldn't have a fixed recipe. you're trying to apply Escoffier-tier autism to a casual frontier stew--it makes no logical sense at all. At least with fancy shit like Escoffier you can point back to a single historical recipe, but there is no such thing for chili. And beans would be a perfectly reasonable addition given they were endemic to the region and stored/transported well, making them ideal for fucking cowboys.

[Anonymous No.11801622]

>>11801561
Because beans are cheap filler and you can bet your fucking pantalones that beaners come by their name honestly.

[Anonymous No.11801639]

>>11800438
Texans get autistic about beans "because it's not in the name" but will throw salt, onion, tomatoes, garlic, and MOTHERFUCKING CORN into their chili and be fine with it. Let's just accept that they're all autistic manchildren and nobody really gives two shits about their retarded contradictory reasoning.

>>11801616
Also this.

[Anonymous No.11801654]

>>11801616
>getting more fiber.
There is a metric shitton of fiber in the chilis though, and chilis are the dominant ingredient in the dish. Unless you're the sort of person that thinks chilis are an optional part of chili?
>cowboys
>whatever meat they could find
>surrounded bu a hundred thousand cows
>wheresthebeef.jpg
Are you not aware of what a cowboy does? Is this the intellect of a beanfag?

[Anonymous No.11801660]

>>11801616

[Anonymous No.11801661]

>>11801654
You think cowboys just kill the animals someone is paying them to move from place to place?

[Anonymous No.11801676]

>>11801616
>make dish with frijoles and other seasonings
>call it frijoles
>make dish with chilis and carne and seasonings
>call it chili con carne
Wow, it's almost like the dish is named after the ingredients in it. Really makes you think, eh?

[Anonymous No.11801683]

>>11801654
>There is a metric shitton of fiber in the chilis though
Not really. Beans contain far more.

>> chilis are the dominant ingredient in the dish
agreed.

>>Are you not aware of what a cowboy does?
I am. You think a cowboy is going to kill a valuable steer to eat? Lol no. They mainly hunted as they traveled, or packed dry meat. This is something you can easily look up and read about.

[Anonymous No.11801684]

>>11801661
Did you not know they did exactly this?

[Anonymous No.11801690]

>>11801683
You have no idea how much chilis are chili con carne. Chili gets top billing in the name for a reason.

[Anonymous No.11801695]

>>11800451
Don’t forget the spaghetti and orange cheese

[Anonymous No.11801701]

>>11801676
>Wow, it's almost like the dish is named after the ingredients in it.
so when you make "chili" you use chili peppers and that's it? No spices, no salt, no liquid, just chilis? That must be pretty shitty.

Beans are an assumed part of chili con carne, just as how the braising liquid and the spices are.

[Anonymous No.11801712]

>>11801690
>You have no idea how much chilis are chili con carne
My ratio is usually about 2:1 fresh chilis to meat by weight. The only dry ones I use are anchos and guajillos for the base.

>>Chili gets top billing in the name for a reason.
I'm well aware.

My point is that X pounds of beans contains a fuck of a lot more fiber than X pounds of chilis.

[Anonymous No.11801715]

>>11801683
They wouldn't kill a steer every time they made a meal. But when they were pushing a herd to the rails in Kansas, they would absolutely kill them for meat. This is where chili con carne came from, it was a break from the otherwise unrelenting series of days with frijoles for breakfast, frijoles for lunch and frijoles for supper. They were not about to waste the meat from steer they killed just so they could have frijoles *again* and make the future poorfags happy.

[Anonymous No.11801719]

Lot of smartasses in here need to politely bow out

[Anonymous No.11801729]

>>11801683
There'd always be cattle that would end up going lame that wouldn't make the drive anyway that they might eat. But the original chilli was basically a dehydrated block of salted meat and peppers pounded together that they would rehydrate on the trail.

[Julie Andrews No.11801731]

>>11800714
I did not read that shit in my own voice, gotta admit.
It sounded like one of those southern grandpas talking about the Civil War in a History Channel documentary.
>>11800438
ground turkey

[Anonymous No.11801739]

>>11801453
No the name is chili, retard, that’s why I make a cold salad or various peppers and that’s it. Since the name doesn’t feature any information besides that I’m too retarded to extrapolate beyond that to improve the flavor and nutritional content.

[Anonymous No.11801757]

>>11801739
>too stupid to exist

[Anonymous No.11801774]

>>11801561
I guess your chili is literally just meat and chillies, nothing else right? No water, no spices, nothing. Or are you just retarded??

[Anonymous No.11801839]

>>11801774
You know what, just shut up.

[Anonymous No.11801859]

>>11801839
I accept your defeat.

[Anonymous No.11801961]

>>11801396
>be me
>have friends over weekly for chilli night
>need to serve 4-8people, and want leftovers for lunch
> throw following ingredients in slow cooker in morning:
chilli powder, cayenne powder, dried poblano pepper, chipotle pepper, diced jalapenos. Full can of chilli beans, strained can of kidney beans, strained can of pinto beans. Then 2 lbs of stewing beef, 2 onions chopped 3 tomatoes , spoon of sun dried tomato. (I'm forgetting something but you get the idea, adgusted for however many people I'll be feeding of course)
>only bought beans and beef, everything else homegrown/homemade or just basic spices
>friends agree that I make chili better then their respective mothers' chilli
>tfw don't want to spend money on a beef-only chilli for 4-8 men weekly
>tfw not forever alone
>tfw a starch to absorb liquid from ingredients
>tfw beans
>tfw chilli
>tfw poor

[Anonymous No.11801971]

>>11800585
By your logic spic chili should just be chilis with a minority of meat, otherwise it would be called carne con chili.

[Anonymous No.11802006]

>>11801971
That's 100% correct. Good chili isn't made with a fucking packet with a campfire on the front, it's made with a variety of fresh and dry chili peppers. And yes, they should be the main part of the dish for the exact reasoning you wrote.

But the recipe we're talking about here didn't have ANY chili listed, let alone having it the main part of the dish. I can see reducing the amount of chili to suit your preferences, but to eliminate it from the recipe altogether? that makes no sense.

[Anonymous No.11802011]

>>11801971
yes that is the fucking point you idiot

[Anonymous No.11802023]

>>11802011
>>11802006
No one makes chili that is majority chili.

[Anonymous No.11802027]

>>11801639
Corn in chili is an abomination.

[Anonymous No.11802051]

>>11801639
>Yeah, my hamburger is 85% textured vegetable protein, so what?
>What do you mean hamburger doesn't contain vegetable protein?
This is (you)

[Anonymous No.11802088]

>>11801971
Yes this is correct. The main ingredient in chili is chilis. The second ingredient is meat, and those two staple ingredients constitute over 90% of the dish everything else (salt, tomato, onion) is there as seasoning.

[Anonymous No.11802097]

>>11802006
>that makes no sense.
Sense went out the window when beans were allowed to identify as meat so as not to offend the poorfags.

[Anonymous No.11802114]

>>11800585
holy shit op BTFO fr

[Anonymous No.11802128]

>>11800491
>corn
>green beans

yeah, nah, get this shit out of here

[Anonymous No.11802152]

>>11802088
>The main ingredient in chili is chilis
Find me one published recipe where chilis are the main ingredient by either mass or volume.

[Anonymous No.11802177]

>>11800491

>le badass meme
>coconut oil

how times have changed in such a short time

[Anonymous No.11802346]

>>11801561
>>11801541
>>11801473
>>11801188
>>11801184
>>11800718
>>11801606
>>11801604
>>11801622
>>11801654
>>11802097
What an insufferable faggot.

[Anonymous No.11802384]

>>11802177
Right? Shit like this used to COME from here. I think rage comics originated on /b/

[Anonymous No.11802437]

>>11802023
>thinks bell peppers are spicy

[Anonymous No.11802922]

>>11800720
well you just called him a do nothing loser so you should know.

[Anonymous No.11802937]

I've said this before but I tried this for laughs and it's legit a great chili recipe

[Anonymous No.11803006]

>>11802937
looks more like a bean soup to me, but whatever floats your boat seaman.

[Anonymous No.11803016]

>>11800438

I put beans, corn, peppers, and onion in my chili. Chili purists are absolutely fucking insufferable, come at me Texasfags!

[Anonymous No.11803065]

>>11801295
is that what ned used?
https://youtu.be/_pBQ6eD3dyI?t=20

[Anonymous No.11803167]

>>11803016
Why would chili purists care what you put in your bean soup?

[Anonymous No.11803216]

>>11803016
Chili purists are hilarious. They've basically managed to make what already exists in several other countries.

[Anonymous No.11803230]

>>11802051
Cool strawman

[Anonymous No.11803234]

>>11800438
Friendly reminder: Texas cowfuckers are more autistic about their chilli than an Italian nonna about her bolognese, fucking faggots.

[Anonymous No.11803241]

why are beancucks so defensive over the tasteless mush they put in their chili? do what you want i dont care

[Anonymous No.11803305]

>>11803216
>he doesn't know where peppers originated

[Anonymous No.11803350]

>>11803305
My god you're right. I forgot about the ancient Texans and their pre-sacrifice chili rituals, which would someday evolve into chili competitions.

[Anonymous No.11803455]

>>11802437
find me one published recipe where chili is the largest ingredient by either mass or volume.

[Anonymous No.11803474]

>>11803350
>ancient Hindus travelled to texas and gave them the gift of chilis

[Anonymous No.11803498]

>>11802023
People that don't suck at cooking chili certainly do.

>>11802097
Nobody said you could call beans meat. We said you could add beans if you like.

[Anonymous No.11803531]

>>11803474
>thank god the Hindus were time-travelers capable of traveling to the mid-1800s, when Texas became a state, and about when Texans started making chili, as opposed to chili based dishes in asia that existed since around 1500
Get your head out of your ass.

[Anonymous No.11803746]

>>11803531
You're making a really compelling argument for why chili is a super majority meat.

[Anonymous No.11803763]

>>11803746
>chili is a super majority meat
Did you have a stroke while typing?

[Anonymous No.11803782]

My family serves chili with beans on a plate of spaghetti. My grandpa called it "texas jailhouse chili" but I fucking know better and that it's cincinatti chili.

[Anonymous No.11803791]

>>11800438
1. Patience
2. Continuously tasting to check the balance of flavour.
3. Quality ingredients.

What you put in your chilli is really up to you. So long as there is meat and chilli, it's all good. Some of my personal twists are to add both whole and grounded cumin; I grill all my peppers and chillis; and towards the end of cooking I add a few spoons of a hot chocolate mix (mostly cocoa but with some cayenne, cinamon and vanilla too).

[Anonymous No.11803834]

>>11800438
Tailoring it to suit your tastes. Success every time. It's meant to be a "leftover stew" anyway, no set ingredients past the foundation -- treat it as such and you can't lose.

[Anonymous No.11803847]

>>11803531
sensible chuckle

[Anonymous No.11803858]

>>11803746
>>11803763
It could be Trump's latest tweet

[Anonymous No.11803912]

>>11800491
>le yutubë memes

[Anonymous No.11803929]

>>11800438
Beans.

[Anonymous No.11803952]

>>11800438
Its meat and chilli.

No vegetables. No beans. Make a serious chilli sauce and buy good quality beef. Nice big chunks of meat, not ground beef.

[Anonymous No.11803963]

Yep Beans!

[Anonymous No.11804203]

if you put beans in your chili because you like beans, fine...but it’s no longer chili...it’s meat stew.
also, it announces to your friends and family that you are so poor that you have to stretch every nickel just to make a meal, which is also fine

if you like beans, then make beans, but don’t ghetto-fi good chili with your dust bowl meal stretchers

[Anonymous No.11804212]

Put a hot couple dogs in there

[Anonymous No.11804305]

>>11800438
No beans.

[Anonymous No.11804330]

>all these posts going "if bean ur poor faget'
You do know that it is possible to eat beans without wailing and lamenting the lack of meat, right? I assume from claims that beans are tasteless that your taste buds are utterly desensitized from a lifetime of being blasted by HFCS

[Anonymous No.11804343]

Dont put a lot of cheese.

[Anonymous No.11804427]

>>11804330
>not eating an all caviar and black truffle diet
fucking poorfags why even cook?

[Anonymous No.11804473]

>>11800491
>discards packet with McCormick seasonings needed for the chili
>uses shakers with McCormick seasonings needed for the chili

[Anonymous No.11804557]

never mind beans why do people use so much fucking tomato? it's chili not ragu or brunswick stew. I see tons of recipes with like a half gallon of tomato but only a tablespoon or two of actual peppers.

[Anonymous No.11804945]

>making chili
>accidentally drop a single bean in
>cry and lament over the accidental creation of bean soup
IT ALWAYS HAPPENS /ck/ROS, HOW DO I STOP THIS???

[Anonymous No.11804965]

>>11800443
Unironically this except maybe minus the bourbon, but I started using corona to deglaze after browning instead of chicken broth, of which I add a splash of later on instead, and it really made my chili a lot better. Not sure about the cigar ash, dropped some in on accident once when making it inna cauldron over a fire, I couldn't really taste it but that might've been because by the time it was done I was kinda drunk

[Anonymous No.11804969]

>>11804473
Uh no
the shakers contain the seasonings in their pure form while the packets contain shit like powdered corn syrup, maltodextrose and other no bueno shit the taste of which you are much better of emulating using natural ingredients like sugar

[Anonymous No.11804977]

>>11804330
Depends entirely on the type of bean, kidney beans or black beans have quite a bit of flavor but white beans taste very bland

[Anonymous No.11804988]

secret: allspice

[Anonymous No.11805010]

It's probably considered a sacrilege but here's my spice blend:

>2 tbsp Smoked Paprika
>2 tbsp Spicy Paprika
>1 tbsp Cayenne Pepper
>2 tbsp Onion Powder
>1 tbsp Garlic Powder
>2 tbsp Non-descript supermarket chili powder
>1 tbsp table Salt
>1 tbsp black Pepper
>1 tbsp Ground Cumin
>1 ground dried habanero
>2 tsp poffee powder
>1 tsp cocoa powder
>3 allspice berries

I add half to the beef, then brown, then add the onions, the garlic and the peppers and sweat them, add the other half of the spice blend then deglaze with 40/40/20 beer/chicken stock/beef stock

I'm european and have never had any authentic chili, how bad is this in the eyes of a texan or mexican?

[Anonymous No.11805047]

>>11805010
It's bad by anyone's standards if you're Browning the meat covered in this stuff. It's all just going to burn and taste shit. Follow a recipe

[Anonymous No.11805055]

Dried chilis, dashes of cinnamon/other hot spice, a few chunks of 75+% cacao chocolate, pulverized nuts or even peanut butter.

Think mole/adobo. Get heavy, complex flavors.

[Anonymous No.11805064]

>>11805047
Apparently you can't brown seasoned foods without burning the seasoning

[Anonymous No.11805068]

>>11805047
t. brainlet

[Anonymous No.11805354]

>>11800445
Without beans it's just a sauce, brainlet.

[Anonymous No.11805500]

I craved pizza while on a cut, so I wanted to make what is more or less a leaner, crustless version of a deepdish pizza, over time it morphed into something akin to chili

starting with fermented and fresh garlic in olive oil as it comes to temp

[Anonymous No.11805505]

add canned skinless tomatoes and raise heat, crush eith wooden spoon

[Anonymous No.11805511]

>>11804969
You would be correct if you were talking about spices from any company other than mcormick

[Anonymous No.11805516]

Add ground, dried spices
coriander, allspice, thyme, isot, caraway seeds, ghost chili peppers

[Anonymous No.11805520]

>>11800683
>brown your onions

I don't do this. I think they are too strongly flavored that way. I put raw onion in after the tomatoes so they break down though.

I also add cornmeal, I havn't seen in that in this thread yet.

Also, anchovies or anchovie paste

NEVER add Worchestershire sauce. It has enzymes that will overtake the flavor.

I stopped bothering rehydrating my peppers and grinding them. I just take the seeds out and crumble them up a bit in my hand. After 3 hours or so, they're pretty much gone anyway.

I never can seem to add too much cumin. Probably because I'm not starting with cumin seed. I use whole cumin when doing Indian food and it makes a huge difference. I just get lazy when I'm doing chili and I figure, if it's going to be cooking for 3+ hours it's not going to make a big difference in chili.

[Anonymous No.11805529]

>>11800438
For the meat lovers: using the the fattiest part of the beef belly, cayenne pepper,

For the vegetarians: using tofu and more spices.

[Anonymous No.11805530]

Add wet stuff, hot sauces and/or pepper mashes
usually a approx 50ml of vinegar and soy sauce each
for hot sauces whatever you have, like pain garlic, mad dog gold etc
add a bit more hot sauce than youd like at first

[Anonymous No.11805533]

>>11805520
Also, I add hotdogs and smash them to bits. It really helps bulk up the meatiness without costing anything. Just be sure to reduce or eliminate extra salt and garlic from your recipe because they will be salty enough.

[Anonymous No.11805536]

>>11805530
those chunky bits in that sauce are just carrot. really disappointing because the sauce tastes great otherwise.

[Anonymous No.11805542]

Add canned tuna, around 1/2 cans per can of tomatoes
drain half if in water, dont drain if in oil

add some water if the bubbles splash too much as it gets reduced, I usually add the tuna after 30mins of cooking

[Anonymous No.11805545]

keep cooking, taste and add oil/water/spices or maybe a pinch of sugar as needed

[Anonymous No.11805552]

after around 50-60 mins total, kill the heat and top with pulled mozzarella, I go for around 1/2 balls per person

do not stir anymore and serve carefully
goes best with rustic bread

[Anonymous No.11805553]

>>11805533
>>11805520
>>11800438

but to address the OP's question directly, the 'key' to good chili is making sure that the chilis and beef/umami are the forward flavors. That means avoiding cheat ingredients like coco, sauces of any kind, and too much onion or garlic.

Another key is cooking it for long enough time 3+ hours is just getting started where you can serve it, generally I just let it sit in the fridge overnight after cooking it and by the next day the flavor is there.

If you're not using real meat then Worcestershire is good if you accept adding fish as a vegan. otherwise, it's the first and best way to ruin chili. It's like adding coffee to stout to make it taste not cheap.

[Anonymous No.11805557]

>>11805552
>>11805545
>>11805542
>>11805530
>>11805516
>>11805505
>>11805500

who the fuck are you even talking to?

[Anonymous No.11805570]

You can also replace the tuna with chicken breast and add tomato/pepper paste to taste

also

>>11805516
thats just the first few spices, should be like half a hand full all combined

>>11805552
best eaten so hot that you have to slurp

[Anonymous No.11805585]

>>11805557
Im pretty sure you asked me directly for it an hour ago

[Anonymous No.11805608]

>>11804557
Have to do something to compensate for the blandness of those 2lbs of beans.

[Anonymous No.11805613]

>>11804945
Take the bean out
>so hard
Man up, cletis

[Anonymous No.11805615]

>>11800491
based and redpilled and also not cringe and white

[Anonymous No.11805666]

>>11804557
>never mind beans why do people use so much fucking tomato?
Because that is what chili is, meat (beef) and tomato.

>I see tons of recipes with like a half gallon of tomato but only a tablespoon or two of actual peppers.
We're making chili, not taco meat.

[Anonymous No.11805695]

>>11805666
You seem to be confusing chili with spaghetti sauce.

[Anonymous No.11805927]

>>11804977
I quite like the flavor of flageolet, pinto, and navy beans, Broad beans are also pretty nice.

[Anonymous No.11807804]

If I take some chilis and hit them with a hammer and then cook it, have I made chili?
If I take some beans and hit them with a hammer and then cook it, have I made chili?
If I take some beef and tomato and hit them with a hammer and then cook it, have I made chili?
The answer the the first and second question is no. The answer to the third question is yes.

From this reduction to fundamental components we can conclude that the only mandatory ingredients for chili are beef and tomatoes.

[Anonymous No.11807815]

>>11805354
This is not up for debate. It's not chili if it has beans. End of.

[Anonymous No.11807818]

>>11807815
/thread

[Anonymous No.11807828]

>>11807815
>>11807818
>/thread'ing your own post
>being an online meme Texan
Pathetic.

[Anonymous No.11807848]

>>11807818
>>11807828
>100% false flag samefag
Pathetic.

[Anonymous No.11807850]

>>11800491
>PSP
holy shit

[Anonymous No.11808211]

>>11807815
t. Texasfag channeling nonna Giuseppina wailing about her bastardized bolognese

[Anonymous No.11808223]

>>11800491
Fuck that's a blast from the past

[Anonymous No.11809080]

>>11800718
>what is texture

[Anonymous No.11809116]

>>11800491
Fuck. that is pure unfiltered bad assery right there.

[Anonymous No.11809211]

>>11801469
it's a very shit analogy
>>11804203
if your chilli isn't a dehydrated block of salted meat and peppers it isn't chili

[Anonymous No.11809223]

>>11807804
tomatoes doesn't belong in chili and you're supposed to use dried beef suet dried chili peppers salt pound them together form into bricks and leave to dry

[Anonymous No.11809839]

>>11800491
le swear word

[Anonymous No.11809885]

>>11804203
Wrong, if you dont put beans in its not chili, its chili sauce.

[Anonymous No.11811155]

>>11800438
just meat and tomato.

[Anonymous No.11813114]

>>11811155
>bolognese sauce

[Anonymous No.11814700]

>>11800438

I like to toss in a diced carrot

[Anonymous No.11814707]

>The Great Texan Bean War is over

And thus, this thread slowly passed peacefully. Without /ck/ agreeing if beans belong in chili or not, again.

[Anonymous No.11814718]

>>11800438
mayonaise

[Anonymous No.11814755]

>>11800491
>:3

[Anonymous No.11814822]

>>11800438
Beans

[Anonymous No.11814920]

Each chilli worth something needs to be served with roasted rye bread.

[Anonymous No.11815704]

>>11814920
>Each chilli worth something needs to be served with corn bread.
FTFY

[Anonymous No.11815769]

>>11814920
>>11815704
>Each chilli worth something needs to be served with homemade corn tortillas
ftfy

[Anonymous No.11815783]

No beans

[Anonymous No.11815792]

>>11800438
Small thing but saute your garlic and onions first then work that fond in while browning your meat

[Anonymous No.11815811]

>>11800438
Just a recommendation but a bottle of Shiner Bock is a pretty good addition. If you are adding bourbon I suggest something woody or smokey if you aren't adding chipotle. If you are that's probably enough on it's own.

[Anonymous No.11815855]

>>11815783
>no beans
This is a chili thread, not a meat sauce thread.

[Anonymous No.11815858]

>>11801456
>>11800492
what kind of dried mexican peppers am I looking for for chili?

[Anonymous No.11815865]

>>11800438
Anyone with a pulse can make chili. It's very hard to fuck it up...unless you add beans, of course.

[Anonymous No.11815888]

>>11815811
What does beer add to chili? There are countless chili recipes that call for adding shitty beer to them and I can't figure out what the beer is supposed to add.

[Anonymous No.11815905]

>>11815858
Ancho and Guajillo for the base. Those are both mild. Add spicer peppers to suit your taste, I like to use Arbol for that.

>>11815888
Flavor you dumb fuck. Water adds no flavor to your dish. Using something like beer, beef stock, tomato juice, tastes better.

[Anonymous No.11817510]

>>11815905
>Flavor
>beer

[Anonymous No.11817520]

>>11817510
Beer as a drink is complete garbage, but if you cook with it you get some pretty good flavors out of it

[Anonymous No.11818443]

>>11800438
use beer instead of water anywhere its applicable

[Anonymous No.11818504]

Mashed baked potato thickens up a soupy chili really nicely

[Anonymous No.11818611]

>>11817510
>>11817520
t. never had real beer

[Anonymous No.11818632]

>>11800447
Because canned beans suck, and we all know that 100% of the fags in /ck/ would never make their own beans. THAT is why everybody hates beans.

[Anonymous No.11818651]

>>11800718
>>Beans do not add much flavor.
not if you insist on using canned walmart beans you fat fuck

>>Beans are cheap filler that tells the world you are too poor to afford beef.
Bean protein makes your brain and body feel good. Remove the beans, and all what you're left with is tomato-seasoned ground beef. Who wants that?

>>Beans with peppers and beef is a completely different dish (pick one, nearly all Mexican dishes involve beans meat and peppers). It is the lack of beans that makes chili distinct from these Mexican dishes.
Chilli with beans does NOT taste anything like a Mexican dish. Mexicans don't mix beans into their foods. They eat beans as a side dish and on their own.

My conclusion is that you know nothing about food. You probably have mac n cheese in your pantry too.

[Anonymous No.11818661]

>>11818632
America's test kitchen showed that the quality control that goes into canned beans exceeds the quality control of the raw beans. The canning process has also improved greatly.

Currently the best beans are canned.

[Anonymous No.11818685]

>>11818661
Quality control of What exactly??? You better be trolling.

I've been craving good beans for about a month now, but I've been too lazy to cook them. Every brand of canned bean I've ever tried tastes like shit. Believe me that I've tried really really hard to ignore the "canned" flavor, but I can't. Canned beans are just way too repuslvie.

The closest thing I've come to perfection is El Pollo Loco beans. Their chicken SUCKS now and their service is as horrible as McDonalds- but their Pinto beans are HEAVENLY and the closest thing to cooked at home as you can get.

[Anonymous No.11818770]

>>11818661
Canned beans are nice in a pinch and for bean salads, since they're cooked really carefully without bursting, but for refried beans or chilli I'd rather cook from dry with whatever flavorings I want; the calcium chloride just gets in the way.

[Anonymous No.11819076]

>>11818443
>>11818504
>>11818611

[Anonymous No.11819107]

>>11800491
kino

[Anonymous No.11819175]

>>11800438
Brown Bread and a hearty portion of Beefeater gin.

[Anonymous No.11819183]

>>11800438
Why is it called chili if it's hot? Seems a little misleading.

[Anonymous No.11819242]

>>11800496
Native-born Texan here, and I was raised to put beans in my chili. People all around ridicule me when I tell them my recipe because it uses beans, and then overlook at the other things about it. Fuck texasfag chili purists

also, I use shiner bock in my chili instead of beef broth

[Anonymous No.11820024]

>>11800438
seriously what the fuck are you guys doing in this thread I am starting to hate this place

> keep it simple
> if u must use minced beef at least use dry aged
> onion and garlic
> (at least) 3 different chilis
> tomatoes
> bay leaves
> toasted cumin, black pepper and that's it for spices
> nice beef stock
> beans if you really have to
> dark chocolate /beer if u want to (you should)

[Anonymous No.11820293]

>>11818685

Are you really to lazy to add spices to your canned beans when you reheat?

[Anonymous No.11820326]

>>11800438
Make your own chili powder. Toast chilis in the same pot you'll be cooking your chili in, then grind them up with some spices. You can also add tortilla chips before grinding that will add some salt and flavor.
Finely chop an onion, saute it in the same pot you're cooking the chili in. Use 85% lean ground beef, make sure you break it up into the smallest chunks you can to evenly cook it and have meat in every bite, rather than a bunch of big chunks. When the beef is cooked, add the spices now. DON'T DRAIN THE MEAT. Fat is flavor. Add in a can of tomatoes, however you like your tomatoes. You can grind them up to make it sauce-like if you want the tomato flavor, but no tomato chunks, or you can just add the can as it is and mash them up in the chili.
This is your most basic chili recipe, and it's the launchpad for all your chili dreams.

The last, and most important key to a good chili - make the chili you want to make, and don't listen to anyone else. If you want to put beans in your chili, do it. If you want to put pasta in your chili, do it. If you like it in your chili, and you want to put it in your chili, do it. It's your chili, and nobody else's chili.

[Anonymous No.11820975]

>>11820024
>2 spices
>bay leaves or chocolate in chili

[Anonymous No.11821021]

>>11820975
a little bit of dark cocoa powder adds some great color and taste to chili

[Anonymous No.11821224]

>>11800491
>today on Cooking with Reddit

[Anonymous No.11821267]

>>11800438
I buy a large can of chilibeans, a smaller can of black beans, and some pinto beans. I toss them all in a crock pot with tomato paste and a can of diced tomotoes and chilis. I dice up an onion and a red bell pepper and toss half it in, then I brown up a pound of hamburger meat with chilipowder, onion, powder, paprika, garlic powder, and the other half of the onion and pepper.

I simmer in the crock pot until the onion and pepper bits are soft and then season with more chili powder, paprika, oinion powder, garlic powder, and maybe a dash of curry and cumin until it tastes right.

I actually got some simmering for dinner tonight right now.

[Anonymous No.11821272]

>>11821267
forgot pic

[Anonymous No.11821719]

>>11800491
>Don't use McCormick chili mix!
>Make your own chili mix - using McCormick!
Is this guy actually retarded? Does he not realize it's more or less the exact same?

[Anonymous No.11821949]

>>11800438
Beans

[Anonymous No.11821958]

>>11800438
reminder to only add beans if you are poor and want the meal to go further

[Anonymous No.11822163]

>>11821958
In chili is literally the only time I actually like eating beans

[Anonymous No.11822375]

>>11820293
Yes

[Anonymous No.11822401]

>>11800491
>Listening to music on a PSP
>Playing Fallout 3
Yep... Late 2000's was good time...
*sips*

[Anonymous No.11822567]

>>11800491
I always thought this was the most tryhard shit
>go onto the website in like 2014-ish
>people were saying how "epic win" it was with sincerity
>in 2014

[Anonymous No.11822612]

>>11801401
>Fry bacon

[Anonymous No.11822630]

>>11805613

[Anonymous No.11822639]

Beans, corn, whatever or not, I think we can all agree on
>those motherfuckers that put FUCKING CHOCOLATE in their chili

[Anonymous No.11822687]

>>11800438
Use actual fucking dried peppers and recognizable chunks of beef.

[Anonymous No.11822766]

>>11800438

[Anonymous No.11822792]

this is my GOAT chili recipe

pound of ground beef
big can of Hanover Red Kidney beans
big jar of Ragu Original
half a packet of McCormick medium chili powder (whole thing makes it too spicy)

also make sure to dump the liquid from the kidney beans into the sauce or it will be too acidic

[Anonymous No.11822808]

Y'all got trolled.
Also no beans.

>Tips cowboy hat.

[Anonymous No.11822931]

>>11801469
It's not even a useable analogy if it makes no sense.

[Anonymous No.11822966]

>NONE BEANS ALLOWED Y'ALLLLLL

[Anonymous No.11822982]

>>11800438
Slow cooking, let it cool completely and reheat before serving.

[Anonymous No.11823033]

>>11822982
based, redpilled and cute

[Anonymous No.11823045]

Beans, corn, celery, etc. are fine. When you start adding stupid shit like chocolate or fruits is when you've got a fucking problem

[Anonymous No.11823069]

>>11800491
this seems like a decent recipe minus the gay drawings. any reason i shouldn't make this for super bowl sunday?

[Anonymous No.11823074]

>>11823069
>corn
If you wanna be laughed at, go ahead, you shaft-stroking, testicle-tickling, cum-gargling faggot.

[Anonymous No.11823076]

>>11800491
>all the newfags that haven't seen this yet

[Anonymous No.11823089]

>>11823076
As soon as I saw "With THIS guy" I noped the fuck out of there and closed it.

[Anonymous No.11823092]

>>11823074
what's the big deal with corn? i've had it with corn and i like the added texture. i could very easily make that recipe without corn though. would you recommend any other modifications?

[Anonymous No.11823096]

>>11823092
I'm just busting your balls dude, cook it how you want it, you're the one eating it after all

[Anonymous No.11823100]

>>11800728
>Beans are delicious, assuming you aren't buying the cheapest shit at wal-mar
haha, being some fucking bean elitist
They are fucking beans, its poor people food, none of them are good, none of them are bad its all almost exactly the same

[Anonymous No.11823105]

>>11823045
A tiny bit of chocolate is okay but it has to be be dark chocolate

[Anonymous No.11823106]

>>11823100
based anti-bean-crusade-autist

[Anonymous No.11823316]

>>11818611
The problem is half the cunts that meme putting beer into chili suggest shitty beers.

[Anonymous No.11823402]

>>11800714

Well said anon

[Anonymous No.11823684]

>>11803858
ORANGE MAN BAD

[Anonymous No.11823702]

>>11805010
>>2 tsp poffee powder

[Anonymous No.11823708]

>>11800491
>MMM. Yeah
>smells like touchdowns
what was he even thinking?

[Anonymous No.11823717]

>>11822792
>this is my GOATSHIT chili recipe
fixed that for ya

[Anonymous No.11823952]

It's in the meat.
Don't skimp on the meat.