/ck/ - Food & Cooking

[Anonymous No.14459639]

Alright see kay, give me your all time favorite chili recipe.

[Anonymous No.14459658]

1 cup beans

[Cían No.14459659]

>>14459658
i giggled

[Anonymous No.14459660]

[Anonymous No.14459684]

[Anonymous No.14459691]

>>14459639
Hormel

[Anonymous No.14459699]

Tomato sauce
Tomato paste
Diced tomato
Diced chilis
Dragon cayenne chili powder
Smoked paprika
Cumin
Ground mustard
Beer
Brown sugar
Molasses

No measurements, just add shit til it starts to taste like chili and then let it simmer to develop the flavors.

[Anonymous No.14459706]

>>14459699
Oh, and meat and beans of your choice, idgaf.

[Anonymous No.14459718]

>>14459684
g o b a c k r e d d i t

[Cían No.14459723]

>>14459699
what do you put on it

[Anonymous No.14459728]

>>14459723
I'm not a sour cream/cheese/cracker faggot

[Anonymous No.14459730]

>>14459639
Go to mom&pops mexican hole in the wall and order chili.
"Itsa secret resipee, senior, handed down for maannnyy generations"

[Anonymous No.14459777]

>>14459639

Brown 1lb ground beef in a large frying pan and drain excess fat.

Transfer beef to pot and cook following in frying pan in remaining beef fat:

2 TBSP olive oil
½ cup chopped white onion
½ cup chopped red onion
¼ cup chopped green pepper
¼ cup chopped or pureed red pepper
2 crushed garlic cloves or 1/4 tsp garlic powder

Transfer onion/pepper mix to beef in pot, add following, and heat to boiling:


1 12oz can of Lite beer
1 TBSP chili powder
½ tsp salt
½ tsp ground red pepper
½ tsp ground black pepper
½ tsp paprika
1 tsp cumin
1 tsp oregano
1 tsp cocoa
2 tsp red pepper sauce
1 can (16 oz) diced tomatoes
1 can (8oz) tomato paste

Simmer for 1 hour, covered. Add following to pot and heat through. Reduce heat to low and simmer uncovered for 20 minutes:

1 can (16 oz) kidney beans, drained
1 can (16 oz) pinto beans, drained
1/4 cup corn

[Anonymous No.14459781]

>>14459684
>green peppers

[Anonymous No.14459835]

I'm curious. Are there any chili recipes which switch out the ground beef with ground pork? And one which includes adding a browned pork bone during the cooking process (like making Sunday Gravy)?

[Anonymous No.14459926]

>>14459835
>recipes
Just fucking experiment and see what happens

[Anonymous No.14459941]

Sure thing! Here's how to make chili using the perfect amount of beans. Start with your favorite bean, I prefer pinto.

[Anonymous No.14459949]

Measure out your beans. This should be enough

[Anonymous No.14459960]

Next, pour them into the fucking trash because beans don't go in chili

[Anonymous No.14459970]

All done! You're now ready to begin your chili.

[Anonymous No.14459980]

>>14459777
Too much tomato paste, no where near enough chili powder. And why would you drain the beef fat and then use olive oil? You want thicker fats in it.

Also,
>beans
>corn

[Anonymous No.14459987]

>>14459835
pork does not taste good in traditional chili, you'd need to dramatically change the recipe. I've made the mistake of experimenting with swapping meats before.

[Anonymous No.14459997]

>>14459835
You certainly could do so, it wouldn't hurt anything. The addition of the roasted bone whether using beef or pork is an excellent idea to get a richer flavor.

[Anonymous No.14460014]

Minced/ground red meat
White onion
Garlic
Red sweet/Bell pepper
Fresh red chillies
Fresh green chillies
Dry red chillies
Scotch bonnets
Paprika
Chilli powder
Cumin
Coriander
Veg stock
Worcestershire sauce
Tabasco
West Indian hot sauce
Sriracha
Rock salt
Fresh ground black pepper
Dark chocolate
Sugar
Tinned tomatoes
Tinned kidney beans

Am a bong so doubt is anywhere close to authentic. But tastes good.

[Anonymous No.14460016]

>>14459684
Not cooking the onions and garlic while browning the meat

[Anonymous No.14460027]

>>14460014
I mean chili at its core is just dried chilis and beef jerky simmered in water until it becomes edible, everything beyond that is an expansion of the idea. technically speaking even ground beef isn't authentic.

[Anonymous No.14460029]

>pound of ground beef
>couple cloves of garlic
>can of sweet corn
>can of kidney beans
>can of tomatos
>dollop of dijon mustard
>chicken stock boullion
>tbsp soysauce
>lodse thai red curry paste
I'm sorry, burgerfrens.

[Anonymous No.14460079]

>>14459835
I tried it once with Italian sausage which is ground pork with spices, and it wasn't really good.

[Anonymous No.14460084]

>>14460014
No, not really authentic, but I'd probably eat it if you took the beans out

[Anonymous No.14460764]

>>14459684
>can of tomato sauce
alright, European here. Wtf is a can of tomato sauce? is it those preprepared ragu sauces for pasta? is it ketchup?

[Anonymous No.14460789]

>>14460764
Yeah it’s ragu

[Anonymous No.14460790]

>>14460029
Sounds pretty good actually

[Cían No.14461101]

>>14460764
no its not ragu. its a can of smashed unseasoned uncooked tomatoes that you can then make into a sauce.

[Anonymous No.14461187]

>>14459639
Might sound weird, but mushrooms are excellent in chili. I also add smoked chipotle salsa.

[Anonymous No.14461207]

>>14459639
Why did you post a picture of spicy bean and meat soup if you want chili recipes? It's literally not chili if it has beans
>>14459941
>>14459949
>>14459960
>>14459970
Undeniably BASED

[Anonymous No.14461263]

>>14459639
I don't eat chili, because I'm not a sub-human american.

[Anonymous No.14461420]

Cubed chuck roast with some oxtail/shortribs
Different dried chiles, poblano/pasilla/cascabel/whatever
Onions, garlic
Cumin, paprika, allspice, cloves, mexican oregano
Beef stock
Worcestershire sauce, brown sugar/cane vinegar to balance, masa harina to thicken if needed.

[Anonymous No.14461954]

>>14461263

[Anonymous No.14463086]

How do you enjoy the taste of beans? It tastes absolutely disgusting to me and would rather eat my Chili with rice if I needed a side.

[Anonymous No.14463130]

>>14459639
Onion garlic beef chili powder cinnamon cloves cumin allspice bay leaf tomato vinegar beef broth. Boil all together until done.

[Anonymous No.14463147]

>>14459639
2 cups dry black beans, fuck that canned shit

Soak them overnight in cold water, then boil them until they're kind of soft but still have a little firmness.

One large yellow onion, chopped, get sauteed on medium high for about a minute. Then add a few chopped habaneros, depends on how much heat your want, leave the seeds in for extra fun, sautee for another minute.

Put the onions and peppers in a big ass pot. Add freshly minced garlic, 24 oz tomato puree, two cups of water or vegetable stock that doesn't suck, the black beans, salt, cayenne and ancho chili powder. I would give you measurments for the spices and shit but I never take them, I always play it by ear. Cook the stuff in the pot at a medium boil uncovered for about 30 minutes.

Cook the beef in a pan at medium high heat while breaking it into small pieces. Cook until there is about 50% less pinkness than there was originally, then STOP. Turn the pot to simmer, let it cool down, then put the beef in. Simmer it for 3 hours, make sure it never gets hot enough to bubble.

[Anonymous No.14463220]

>>14460789
it's not ragu>>14460764


it's what the brits call tomato pasata

[Anonymous No.14463269]

>>14459639
Chili seems to me to be something you make without a recipe.
I like mine with beans but I don't always make it that way. Kind of depends on how much meat I have since beans work very nicely as a filler if the meat reserves are low.
If I'm using both ground meat and whole pieces of perhaps beef chuck or just some cut up cheap porkchops I might not want beans in there as well.
I live alone and only eat one meal a day, so a decent pot of chili will last me a number of days. I usually use the last portion as sauce on a homemade pizza so it feels less like I'm having the same thing for a week.
I might also, especially with a chili without meat chunks, use it for shakshuka.

Talked a Bostonian once who swore by using chocolate in chili. I never tried it but it sounds like it could work.

[Anonymous No.14463272]

>>14459835
You can definitely use pork. Or a mix of pork and beef. Or lamb.
That goes for both ground meat and chunks of it, though I personally would rather use chunks of lamb for something other than chili.

[Anonymous No.14463356]

>>14459639
2lb beef (ground sirloin or chuck cut into 1" cubes)
brown in large pot and remove
add 1 chopped bell pepper and onion of choice
sautee in beef fat
add 3-5 cloves minced garlic, toasted and ground peppers/cumin seed(I eyeball it, but about 2-3 anchos, and about 6 medium hot like guajilo and new mexico)
sautee for 30-60 secs
deglaze with 12oz bottle dark beer (I use brown ale)
Add 1 28oz can diced tomato (I use fire roasted), 1 can black beans, 1 can pinto beans, and meat back to pot. Omit beans if you're a queer from TX
Salt, pepper, other spices you want (I do smoked paprika, dried oregano, fish sauce, 1 minced habanero for heat, cayenne for heat at end if needed.
Simmer until done, and about 15-30 minutes before that, I add 2 diced jalapenos because I still want them somewhat vegetal and crunchy.

[Anonymous No.14463462]

>>14459639
... recipe?

>Black beans if you bean, no beans if you don't.
>A bit of cumin... with the caveat that you're not making a curry.
>Crush at least 3 cloves of garlic for a large pot. Let it sit out, crushed, for at least half an hour.
>Use sweet peppers (and browned/grilled/smoked meat) for your smoke. Habaneros/superhots are best as a 50-75% early addition for depth of flavour, with some tossed in late for brightness and heat. Jalapenos are best as a nearly last minute addition, especially if letting the chili rest before serving.
>Treat the whole process like porkolt - fry off what you need to fry off, boil off what you need to boil off, then reload and simmer for about an hour - two to four if using particularly tough beef.
- If possible, avoid water - real broth is best, light beer is second worst. Water is just flavourless liquid.

[Anonymous No.14463609]

>>14459718
newfags think anything old is reddit. This shit is from like 2008

[Anonymous No.14463868]

>>14463609
newfags mimic hard. Eventually they'll come up with their own ideas, and be called tourists and newfags, not realizing they're still caught in the scraggly neckbeard webbing of the 30-60 year old first-fags.

[Anonymous No.14463870]

>>14459777
>>14459684
>>14459639
>ground beef
Ruined. Use diced beef chuck.

[Anonymous No.14463885]

>>14463609
That recipe and the book it spawned are dumb as hell.

[Anonymous No.14463907]

>>14463870
Depends on what you're going for. If it's being used more as a sauce or soup than a stew, then ground's the way to go... but even then, 50% chuck, 25% flank, 25% lean (loin, tender round).

If you've got the time, add some seriously rough beef in there - the kind of plate, chuck, or flank you need a bandsaw to get through. The kind of meat you need to simmer for hours in organic solvents after browning, grilling, or smoking to even chew through... the kind of meat that will release all kinds of rendered fat and connective tissue into your chili. Maybe toss a few bones in there for fun.

[Anonymous No.14464092]

>>14459728
I AM!!!!!!!!!!

[Anonymous No.14464110]

>>14464092
You do you... as long as the you you're doing doesn't make that face.

[Anonymous No.14464139]

>>14463147
Canned and dried taste the same
>like shit