/ck/ - Food & Cooking

[Anonymous No.12097869]

Chili thread, post chili recipes

Gotta do it before chili season is officially over.

[Anonymous No.12097877]

>>12097869
Where are the beans?

[s h e e v 4 No.12097882]

>>12097869

Winter is coming, the season has almost begun. :’)

How can I increase the dynamic flavour profile of my chilli? What are some unusual or rarely used ingredients that would still have some good flavour symmetry? I’ve marinated my shredded carrots in mirin before which added a nice little sweet cut through the smokeyness.

[Anonymous No.12097884]

>>12097869
>chili season
When is it officially chili season?

[Anonymous No.12097887]

>>12097884
Winter months, its a hearty type of food that's best when its cold out.

[Anonymous No.12097893]

>>12097887
Ah, okay

[Anonymous No.12098559]

>>12097887
Yet oddly enough, all the chili Cook offs are always in the spring.

[Anonymous No.12098576]

What ingredients do you hate in chili? ( besides beans ).

For me, its onions.

[Anonymous No.12098581]

>>12098576
chocolate

[Anonymous No.12098584]

>>12098559
yeah because people don't want to stand around in the cold just to eat chili

[Anonymous No.12098598]

>>12098576
sweet peppers

>>12098581
>chocolate in chili
must be a flyover thing

[Anonymous No.12098612]

>>12098598
Chili is a flyover dish. Putting chocolate in it is a coastal affectation.

[Anonymous No.12099760]

>>12098576
an ykind of bean other thank kidney beans

also banana peppers are amazing in chili

[Anonymous No.12099779]

>>12097869
can of hormel is the only chili you need nigger

[Anonymous No.12099787]

A good chili needs no meat. Pinto beans and/or black beans will provide all of the protein and meaty texture your chili needs.

[Anonymous No.12099797]

What is this? City and sububiafags the thread? Ain't no chili season son. Fills a man up hearty for a long days work in the woods or on the ranch.

[Anonymous No.12099808]

>>12099779
>T. Tastelet and brainlet.

[Anonymous No.12100220]

>>12099808
>t. baitlet

[Anonymous No.12100257]

I only want to see a stew made of dried chilies and beef. All this other shit is wrong and unnecessary. You don't need any form of tomato, beans or even.... Pasta. You're not secretly a culinary genius for putting anchovies, marmite, beer, cocoa, espresso or any other shit that doesn't belong. Learn to appreciate a simple dish made well. Fucking chili brainlets.

[Anonymous No.12100284]

I've been putting mango, or if that isn't on sale: pineapple, in my chili. It adds a really nice bit of sweetness. The pineapple is pretty hit or miss though, I can't quite figure out what makes it work well since I tend to make chili a bit different every time.

[Anonymous No.12100332]

If there ain't no beans it ain't no chilli.

[Anonymous No.12100378]

>>12099787
You got a receipt?

[Anonymous No.12100497]

>>12097877
This is a chili thread. If it has beans, rice, corn or other fillers it's something else.

[Anonymous No.12100534]

>>12097869
Is there anyway to make ground beef chili without a he ground beef just being small gritty bits that add nothing to the dish?

[Anonymous No.12100542]

>>12097869
ADD BEANS
AN CHILLI
AND HOTDOGS
AND BUNZ

[Anonymous No.12100546]

>>12100534
Yeah, use a 1/2" rough grind plate. However, if you're buying pink slime which is now permitted to be labled 100% beef, you're sol.

[Anonymous No.12100569]

>>12100546
Well, yeah. I am buying the shitty ground beef from the supermarket. But you inspired me to stop being a shit head and try my own grind. Any recommendations for mixes? How much Chuck to fat? Maybe add some short rib or tri to?

[Anonymous No.12100644]

>>12100569
Chuck is the standard as it generally works out to a 30/70-20/80 fat to lean. I'd rather do other things with short rib or tri-tip. Another option is if you can get your hands on some venison is do a 50/50 venison/pork shoulder. That's about the best.

[Anonymous No.12100777]

>>12098581
fuck you a bit of cocoa in chili adds a rich complexity you pleb

[Anonymous No.12100790]

>>12100257
>innovation and exploration is wrong

[Anonymous No.12100836]

>>12097869
I made one the other day
>4 roasted jalapeños diced
>1 roasted diced poblano
>3 ancho peppers
>1/2 tbsp ceyanne pepper
>2 tbsp paprika
>2 diced tomatoe
>6 diced cloves of garlic
>1 tbsp honey
>2 carmilized onions
>2 lbs ground beef (browned)
>tomatoe stock
>tomato paste
>slow cook on low for 3 hrs
Not great but not terrible. won’t make again, next batch will probably be more simple. Suggestions?
Thinking of more garlic, no jala or poblano and just use some habenero, more honey and add brown sugar. I want a sweet/spicy to go well with rice

[Anonymous No.12100865]

>>12098598
a bit of bakers chocolate or cocoa works decent, has a mole vibe
you're not throwing a bar of milk chocolate in there

[Anonymous No.12101076]

>>12100790
When it muddies down what a dish is about, yes. Do you like Mac n cheese? How about we add bananas and lemon peel for the sake of "exploration?"

Fucking heathens

[Anonymous No.12101082]

>>12100836
i've won competitions with this. just use 1.5 packets per 1lb of ground beef

[Anonymous No.12101127]

>>12101076
>my thoughts on what is good or not is final based entirely around my subjective opinion

[Anonymous No.12101133]

>>12100777
holy trips tell only truth

[Anonymous No.12101149]

>>12101082
But I like the variety of textures

[Anonymous No.12101155]

>>12101127
No. When you throw a bunch of random shit in for the sake of innovation you lose the uniqueness of what the dish is about. People are never satisfied with the simplistic and often opt for complexity for complexity's sake. Have you ever tried to make a Chile that just let's the Chile's come completely through the dish? It's fucking amazing. Simple. Rustic. Yeah?

[Anonymous No.12101158]

>>12101082
Kill yourself to be honest famalam
Learn to season properly with knowledge of the individual spices and without all the salt and sugar and shit they add into those meme packets

[Anonymous No.12101162]

>>12101158
lmao enjoy your hard work for nothing, i'd beat you with a 99cent packet

[Anonymous No.12101166]

>>12101149
do you like the variety of textures 10x as much, because that's how much more you're paying

[Anonymous No.12101168]

>>12101155
>throw a bunch of random shit in for the sake of innovation
>what is adding complementary ingredients to a dish based on precedented flavor combinations

[Anonymous No.12101173]

>>12101155
Nothing wrong with classic chilli. Nothing wrong with variety either.

If you force yourself to stick to classics you are severely limiting the amounts of foods you can try.

[Anonymous No.12101176]

>>12101166
>veggies and peppers are 10x more expensive than a packet
I paid like a combined 3.50 for the peppers and onions I used

[Anonymous No.12101182]

>>12101168
Yeah, ok. Tell me the fine flavors you can pick out from coffee, cocoa, pepper, random spices, anchovies, yeast extract, fire roasted tomatoes, tomato paste, beef, beer, bourbon, vodka, chilies. Tell me how "complex" that is after it simmers all day and muddies together. Tell me beans don't dillute the flavor. Your chili just ends up bland despite the laundry list of ingredients you have added.

[Anonymous No.12101189]

>>12101155
my god you're boring

[Anonymous No.12101199]

>>12100836
Use canned tomatos instead of fresh ones, unless you got some real good tomatos. And some liquor/beer/wine to go with the tomatos too.

Paprika is great but I'd use some cumin as well. Toast and grind whole cumin and some corriander seeds if you have the time. And consider a star anise pod and a clove or two if you're doing the whole spice thing.

Last thing a lot of the bitterness from the dried peppers can be offset with some acidity. Last chili I made I added some apple cider vinegar at the end and it turned a mediocre muddy slop into my best chili yet. Test it with a portion in a bowl before potentially ruining a whole pot though.

[Anonymous No.12101201]

>>12101182
okay

[Anonymous No.12101209]

>>12101162
This is only true because 99% of people are African tier normalfag retards and that is why your shit spice pack works. If it was up to me retards like you would be executed.

[Anonymous No.12101211]

the problem with talking about chili is that so many people have never had real chili before. they think chili is somewhere between brunswick stew and sloppy joe filling with beans and chili powder. if you try to show them real chili they just get confused and respond with "muh beans." it's like trying to talk about pizza with someone who has only ever eaten 'go'za.

[Anonymous No.12101217]

>>12101199
Much appreciated anon. I heard canned tomatoes were worse bc of some kind of calcium coating, but you’re as trustworthy as any other anon on this site so I’ll give thatca shot. I’m 20 in burgerland so I can’t buy booze only liquor I have is some agave tequila that tastes like shit alone, good enough?

Appreciate the spice advice and especially the acidity advice. It gives me something to do with this “BBQ sauce” I got that’s basically just apple cider vinegar.

[Anonymous No.12101222]

>>12101189
>>12101201
And of course there's no real argument to be given. Because you know based on your own experiences that I am right. You cucked out for serious eats and worshiped at the alter of Kenji. Just add whatever to a pot and say, " oh LOok At aLl tEh sTuFf I pUt in. So COmpLex!" You constantly look for a better chili recipe because your never satisfied with dull flavor that comes from your culinary Frankenstein. I know because I have been there before. Just cook simply and you will be greatly rewarded.

[Anonymous No.12101224]

>>12101222
Ok

[Anonymous No.12101228]

>>12101211
I make chili with meat and beans as a staple for nutrition and calories but I actually have a physically demanding business unlike the extreme vast majority of this board. I have to eat 5,000 calories a day or I will literally begin to starve.

[Anonymous No.12101230]

>>12101228
Not true. Stfu

[Anonymous No.12101236]

>>12097869
Make shift chili - tasted like Wendy’s. Came together in about an hour or so.

[Anonymous No.12101240]

>>12101236
Bleck. Looks likke vomit

[Anonymous No.12101241]

>>12097869
>according to /ck/ a chili is just beef and a sauce out of dried Chili's
>it tastes like Satan's asshole
>take another bite
>it's like a really bad gulash served in a dirty ashtray
gee thanks /ck/

[Anonymous No.12101245]

>>12101228
Either LARPing, pro athlete (wouldn’t be here), or retard in a shit tier blue collar job

[Anonymous No.12101250]

>>12101236
Looks like a shitty stew with no meat

[Anonymous No.12101294]

>>12101245
I work a shit tier blue collar business and I hope you get raped by a pack of niggers. Cityfags are cucks through and through.

[Anonymous No.12101302]

>>12101236
look at this "chili." it's not even red. it's literally vegetable stew. I bet it's not even 10% chile pepper by weight.

[Anonymous No.12101323]

>>12097869
Roast your tomatoes and garlic
Smoke your meat with peppers and onions
Do not overseason, let the meat do the talking
Beans or no beans, nobody fucking cares but the ones about to eat it
If adding lentils/rice, do so now
Dutch oven/pot -- cover and simmer until rice is done. No more than 25' or the whole thing will get too mushy
Rest while optional but tasty: Saute lardons (ΝΟΤ bacon) to desired crispiness along with crumbled feta and honey/molasses/peanut butter

Plate, top, serve

[Anonymous No.12101324]

>>12101217
I wouldnt use that tequila anon, sounds iffy

as for the tomatos look at ingridient lists and look for stuff that has no citric acid or calcium chloride. Best brands got just tomatos & juice. I use whole peeled ones (slightly better taste) and crush by hand into pot or use crushed ones.

IMO the sweetness is the last thing to consider btw, it can be corrected real easy halfway through. Messing it up with too much sugar/honey sucks ass.

oh and the the browning might be another thing to improve. Try browning a small portion of the meat real good- till the water evaporates off, the fat renders and it crisps up and smells great. Then add the rest of the beef and continue as usual. The well-browned part tastes the best but has a kinda dry texture amd can only be done in smaller portions. If you do that to like 0.5 lbs of the beef that taste permeates through without destroying the texture.

But I prefer chunks/chunks+ground so what do I know.

[Anonymous No.12101361]

Does ground turkey make for a good subsitute for beef? Trying to stay away from red meat.

[Anonymous No.12101393]

Here's a suggestion from one that does this often, get your ass some masa harina. Make a slurry of it and add it as a finishing agent, use stock or water, it doesn't matter. Add it about 15 minutes before you think it'll be done.
The point making a slurry is that if you add it directly it will clump in the hot chili and the clumps are a pain in the ass to get rid off, been there done that, learn from experience.

[Anonymous No.12101397]

>>12101324
It’s tequila straight from over the border. I don’t wanna risk cooking with it

Much appreciated advice anon. I’ll keep an eye out, I’m making my next batch likely late next week

[Anonymous No.12101405]

>>12101393
... oh yeah, not only will it thicken up the chili but the masa harina adds a really nice flavor to it as well.

[Anonymous No.12101428]

>>12101361
With enough seasoning ground turkey in chili really isn't much different from ground beef.

[Anonymous No.12101433]

>>12101082
Competition chili is bad.

[Anonymous No.12101439]

>>12101393
Alton brown does thickens his with smashed up tortilla chips.

Not my thing anyway. Can't get masa here, and good tortilla chips have way too much salt and calories for me. I prefer thickening by reducing. I also blend my sweated vegetables with the chilis and tomatos for a nicer texture and a thicker sauce.

[Anonymous No.12101446]

>>12101439
>Alton brown does thickens his with smashed up tortilla chips
*does the same with smashed up tortilla chips

[Anonymous No.12101494]

Got about a kilogram of left over sausages. Was thinking of using them for a chili. How well would that work?

[Anonymous No.12101498]

>>12099779
what the fuck is a "need nigger"

[Anonymous No.12101511]

>>12101439
>>12101446
alton brown is a fag from los angeles, a tv celebrity type, he wouldn't know chili if it smacked it over it's head and came in his sorry hollywood asshole.

[Anonymous No.12101565]

>>12101222
ok buddy settle down

[Anonymous No.12101616]

>>12101361
i've made mine with turkey, beef, and venison and i had a hard time tasting the difference between the 3. i use a lot of beans and seasoning so maybe that's why. but now i just use turkey since it's better for you.

[Anonymous No.12101711]

>>12101323
if you can do this,do this

[Anonymous No.12101733]

>>12101511
He's a Baptist who grew up in the south and posts pictures with his SCAR rifle and browning hi-power on twitter. Fucking retard

[Anonymous No.12101757]

Can someone explain the autism about beans in chili? I have never got an actual answer just people saying it isn't an ingredient which doesn't answer the question.

[Anonymous No.12101807]

>>12101757
see
>>12101211
if you know what real chili is it's obvious that beans don't go with it.

[Anonymous No.12101817]

>>12101807
You literally did the same response as what I said isn't an answer.

[Anonymous No.12102006]

>>12101817
it is an answer because it's obvious. it's like asking why people think pizza should be eaten with your hands and not a fork. only retards from chicongo would disagree because their pizza isn't real pizza. real chili is already so dense that putting beans in it would make it like eating concrete.

[Anonymous No.12102017]

>>12102006
Your answer is literally because.
It's not an answer.

[Anonymous No.12102029]

>>12102017
you are obviously too stupid to understand simple concepts

[Anonymous No.12102034]

>>12102029
And you're too stupid to answer a question.

[Anonymous No.12102035]

>>12102034
I already answered the question retard. have you ever eaten real chili before? obviously not because you have no idea what you're talking about. I might as well be trying to explain what colors look like to someone with no eyes.

[Anonymous No.12102040]

>>12102035
You literally haven't just said the exact point of "because it isn't chili"
That doesn't explain why it isn't you dribbling retard.

[Anonymous No.12102045]

>>12101757
At some point Texas chili cookoffs decided that beans (and corn and other shit) was considered "filler" and therefore not allowed. This is Texas autism and those LARPing as Texas autists being weird

[Anonymous No.12102049]

>>12101511
He's from Georgia you mong

[Anonymous No.12102050]

>>12102040
how fucking dumb are you? I already told you that thinking chili should have beans is like thinking that pizza should be eaten with a fork. only an idiot who has never eaten real chili or real pizza would think that because it's obviously wrong. do I need to explain to you why it's common sense that pizza can be eaten with your hands?

[Anonymous No.12102056]

>>12102050
You still cannot answer the part of why without going because it isn't
Apply critical thinking you fucking brainlet.

[Anonymous No.12102074]

>>12102056
you are a moron asking someone to explain why water is wet. go cook something only using ingredients you find under the sink idiot.

[Anonymous No.12102323]

>>12102074
>water is wet
Water can't be wet you retard.

[Anonymous No.12102442]

>>12101323
I know about beans, but why the fuck is everyone bringing up rice in chili?

Only thing we do where I'm from is eat chili with fritos since they go together perfect

[Anonymous No.12102569]

>>12102442
Who the fuck is "everyone?"
That's sacrilegious and anyone that would put rice in chili should be hanged slowly.

[Anonymous No.12102574]

>>12102442
You might have read it wrong, English might not be your first language, other mentions of rice are as a side. I like chili with yellow rice myself. That doesn't mean you put it into the cooking of the chili itself.

[Anonymous No.12102862]

I have Butch Ts growing in the backyard.

What's a good recipe for Butch T chilli?

[Anonymous No.12105009]

>>12101511
Alton's from Georgia and he has one of the mythical LA county ccw permits.