/chili/

[Anonymous No.18545678]

SHARE YOUR CHILI RECIPES MOTHERFUCKERS

>Soak chili flakes in some sunflower oil for an hour or two
>Add 500g ground beef, marinate for a few hours
>Drain oil into a bowl, save for later, prepare beef broth
>Fry ground beef until light brown
>Drain ground beef, refry on a simmer with one sweet onion and two crushed + finely chopped cloves of garlic as well as a teaspoon of the chili oil
>After a few minutes, add cumin powder, coriander seed powder, paprika powder, chili powder, black pepper power, cayenne pepper powder and salt to taste
>Fry a few minutes, then add two small tins of tomato paste and tomato sauce to taste
>Stir, add two more crushed and chopped cloves of garlic and enough broth to just barely submerge the chili
>Simmer, check on it every 10 minutes, add beef broth as desired and re-add the chili oil one teaspoon at a time (until it gets too oily for your taste)
>After about 50-80 mins add 350g kidney beans, 150g pinto beans and one more crushed and chopped clove of garlic
>Add masa harina to the beef broth to taste, add to chili to taste
>Simmer 10 more minutes, then add one last crushed and chopped clove of garlic

Goes great with nacho cheese chips and grated cheddar.

[Anonymous No.18545895]

>>18545678
Femmy tryhard bullshit.
>open can of Hormel
>dump in bowl
>microwave
Tastes a thousand times better than whatever that bullshit is you posted.

[Anonymous No.18545965]

>>18545895
what the fuck is femmy

[Anonymous No.18546013]

>>18545965
You.

[Anonymous No.18546027]

cook onion and peppers (jalapeno, bell, serrano, habanero) in large pot
cook meat up and add it
ground pork
ground turkey or lamb
beef stew meat
heat small pot with beef broth and tomato paste. add in spices (chili powder, cumin, cayenne pepper, oregano, chipotle, paprika) add in some cacao power.
pour mix in pot. chop up 2 anchovies and add them.
Mix.
add canned tomatoes to top (let sit as is) pour molasses atop the tomatoes.
cook
Add beans (pinto, black, kidney) mix
cook a little
Done

[Anonymous No.18546034]

>>18545678
>Soak chili flakes in some sunflower oil for an hour or two
what that do

[Anonymous No.18546129]

>>18545678
my go to recipe
https://www.ricardocuisine.com/en/recipes/5762-classic-beef-chili
i just add 1-2 adobo peppers

[Anonymous No.18546165]

why sunflower oil?

[Anonymous No.18546167]

advice on how to not get ciahhrea from chili

[Anonymous No.18546199]

>>18546167
for me personally, most of the times i have attributed this to food, i probably ate way too much

[Anonymous No.18546288]

>>18545678
1 lb ground beef
2 cups kidney beans
2 cups black beans
1 sweet onion, diced
3 cut up bell peppers
one teaspoon chili powder, cayenne powder
garlic to taste
one teaspoon cinnamon
one teaspoon sugar
salt to taste
one jar of jalapenos, diced, with jalapeno juice
One or two cans of tomato sauce
one tomato, diced

Mix all ingredients in a crockpot on medium for five hours, stirring often

[Anonymous No.18546298]

brown small 1/2-1 inch cubes of chuck roast
steep dried guajillos and anchos in hot water
blend the chilis with some chipotle in adobo, beef broth, garlic and salt and pep
dump it all into a big pot with the meat and simmer for a few hours until the meat is tender
if its too dry, add some broth or beer, if it’s too wet add some ground up tortilla chips
service with cornbread, shredded cheddar and sour cream. hot sauce optional too if you are a hot sauce enjoyer

[Anonymous No.18546303]

>>18545678
>bleak
Couple pounds of brisket
Few jalapenos
Bacon
Onion
Garlic
Hatch/anaheim chilis
Tomatoes
Chili powder
Paprika
Cumin
Shiner
Old coffee

[Anonymous No.18546304]

>>18546298
i forgot you need sautéed minced onions and jalapeños/serranos/poblanos too

[Anonymous No.18546348]

>>18546034
Oil absorbs chili flavour
>>18546165
The most complementary, most other oils have too much of their own flavour that conflicts

[Anonymous No.18546373]

>>18545678
1 lb of pork
1 lb of beef
1 lb of beans
1 lb of beans
1 lb of beans
1 lb of tomatoes
fish sauce
soy sauce
spice
herbs
cook for 1 day

[Anonymous No.18546396]

>>18545678
That's a terrible recipe

[Anonymous No.18546436]

>>18545678
>cut chuck round and bacon into small pieces
>cook bacon in pot till crispy, remove and reserve for topping
>sear chuck in bacon fat till brown
>remove, add finely diced onions, peppers (bell and jalapeno/serrano), garlic, pinch of salt, gently saute while scraping up the beef fond
>once they're soft, add cumin, coriander, garlic powder, ground arbol/guajillo/dried habanero (basically whatever dried peppers you have), paprika, black pepper, oregano, and optionally cocoa powder or coffee
>once spices are toasted, add diced tomato (can be fresh or canned, doesn't really matter), the chuck, some beef bouillon, and a 12oz dark, sweet beer, add more water if it seems necessary
>simmer on low for a long ass time, once beef is very tender add 1-2 cans of black beans (depending on quantity of other ingredients obviously)
>once beans are tender, serve in a bowl with shredded sharp cheddar, sliced chives or green onion, sour cream, and the bacon from earlier

[Anonymous No.18546454]

>>18546129
>quick chili

gay ass trash

[Anonymous No.18546463]

>>18545678
dice beef in to half inch chunks.
sous vide for 6 to 8 hours at 130° freedom
make chili sauce from red chili's garlic, onion, oregano, salt, pepper, and msg. that's it that's all it's chili con carne (chili with meat) not tomato bean soup with meat.

when chili sauce is ready add meat.
boom done.

measurements? fuck you. it's to taste.

[Anonymous No.18546472]

>>18545678
dice beef in to half inch chunks.
sous vide for 6 to 8 hours at 130° freedom
make chili sauce from red chili's beef stockm, garlic, onion, oregano, salt, pepper, and msg. thickened with a roux. that's it that's all it's chili con carne (chili with meat) not tomato bean soup with meat.

when chili sauce is ready add meat.
boom done.

measurements? fuck you. it's to taste.

[Anonymous No.18546599]

>>18545965
>He doesn't know
Lol, lmao.

[Anonymous No.18546933]

>>18546472
based

[Anonymous No.18546957]

>>18546472
>measurements? fuck you. it's to taste.
Based freestyler.

[Anonymous No.18547323]

>>18546472
That's not even chili, that's just steak with chili sauce.

[Anonymous No.18547720]

everyone who starts the recipe with chuck or brisket is dope everyone else sus

[Anonymous No.18548812]

>>18547720
frfr

[Anonymous No.18548814]

>>18545678
mine is simple
beans
canned tomato product of your choice
spices
aspartame
mushroomes
eat with bread.

[Anonymous No.18549188]

>>18547720
Equal parts chuck and ground beef
Or poorfag chili: mostly beans with a bit of ground beef

[Anonymous No.18549357]

>>18545678
Heat the oil in dutch oven or large pot over medium heat. Add the beef to the pot and brown on all sides, about 1-2 minutes per side. Make sure not to overcrowd the pot. Cook in batches if necessary.
Once the beef is done browning, remove it from the pot. Add the onions and carrots and cook until soft, about 5-6 minutes.
Then add in the garlic, thyme, and dried sage. Cook until the garlic is fragrant, about 1 minute.
Add the salt, pepper, bay leaves, beef broth and pinto beans. Add the beef back to the pot. Bring this mixture to a boil, then reduce the heat to a simmer. Cover and simmer for about 2 hours or until the beef is tender. Remove the lid for the last 30 minutes of simmering.

[Anonymous No.18549541]

>>18546348
>Oil absorbs chili flavour
lmao not without heat, fuckface. Infused oils are left for at least a week, and chilis in particular take longer to infuse than herbs. You need to lightly fry the chili flakes in order to infuse it properly.

[Anonymous No.18549599]

>sear giant beef patty
>break beef patty into half-bite size chunks by hand
>De-seed and hydrate guajillo chilis and blend them into a smooth paste/sauce
>sweat some onions and celery in pot
>add onion powder and garlic powder (powder is better for chili than fresh, fuck you), bay leaves, oregano, ground mustard, and stir around for a minute
>add low salt beef broth, tomato paste, guajillo chili paste, hot sauce, and beef bits, and kidney beans at the end
>if the broth is too watery, thicken it up with some corn starch
>salt with worcestershire or soy sauce (better) to taste

>>18547720
If you want to make a stew, then make a stew. You aren't good enough to reinvent the wheel.

[Anonymous No.18550340]

>>18549541
Try it faggot, you'll see how wrong you are

[Anonymous No.18550388]

My secret ingredient is ketchup and bayleaf. Also I grate frozen chilis directly into it

[Anonymous No.18550405]

>>18546472
Only chili recipe itt
Not only that most of the other recipes sound repulsive
>ketchup
Fucking what?

[Anonymous No.18550416]

>>18550405
Don't be elitist it just balances the flavor like how some people add sugar

[Anonymous No.18550694]

>post your recipe so we can shit on it or ignore it
Ya, okay

[Anonymous No.18551104]

>>18550416
>like how some people add sugar
Yours clearly 8yo get off the site its 18 plus here

[Anonymous No.18551113]

>>18545678
sure, whatever.
>ground meat
>fuckload of tomatoes
>some dry legumes
>a bunch of seasonings
>some onion and garlic bulbs
>all in crockpot for a day
boom, chili

[Anonymous No.18551132]

my secret is:
cheap bourbon
brown sugar
smoked paprika

[Anonymous No.18551138]

>>18551113
>no mention of chili peppers
Can't tell if it's a troll at this point honestly. It's only the step worse than 99% of the recipes posted here

[Anonymous No.18551189]

>>18551138
Those are a seasoning retard

[Anonymous No.18551194]

>>18551189
>jalopeno poppers are just seasoned cheese
This has to be a troll holy shit lol. 10/10

[Anonymous No.18551205]

>>18546129
>i just add 1-2 adobo peppers
i don't get when people say this just add the whole can

[Anonymous No.18551216]

>>18546454
the only thing wrong with that recipe is the ketchup

[Anonymous No.18551230]

>>18551205
That's a 4chan thing. Most of ck doesn't cook, most of o doesn't race, yadda yadda. It's autistic rambling about "research" theyv done but have never actually done. In the real world, yeah dump the can in why save the rest? Fuck all that. For cars, just buy the million dollar buggati therefore American cars suck because no American cars can match a Bugatti. It's not reality and they've never actually tried the shit they tell you to do. But they will sometimes teach you a thing that you didn't think of b4.
Oh then you have the other half of 4chan that's just retards that won't even include chili peppers in their "chili"

[Anonymous No.18551247]

>>18551194
dried chilies fall into the seasoning category, fresh peppers do not

[Anonymous No.18551254]

>>18551132
wild turkey 101 works great to deglase after you saute the peppers and onions plus its sweet enough so no need for the brown sugar

[Anonymous No.18551316]

>>18551247
I've already confirmed you're not speaking in good faith, go fuck yourself. And that's without mentioning "fuck load of tomatos" because of course when someone is craving the flavor of chili's they want a fuck load of tomatoes involved to mask it

[Anonymous No.18551340]

>>18551254
The brown sugar adds a molassesy taste and also thickens the broth. Some people are iffy about sugar in chili but spicy & sweet is a great combo

[Anonymous No.18551354]

>>18551316
not him but when i hear spices in regards to chili i assume chipotle chili powder, paprika, cayenne pepper, cumin

[Anonymous No.18551356]

>>18551340
>but spicy & sweet is a great combo
That's what the onions are for

[Anonymous No.18551358]

>>18545678
something like:
>meat is done separate. usually just lean ground beef, but if i have money enough i also fry up bacon. if i have any leftover steak i use that too; cooked steak is cubed
>fry onions and garlic. if you have bacon grease, use that. sweat until translucent
>add tomato paste, fry until starting to turn golden. onions and garlic should also be starting to caramelize at this point. important to take time on this step
>add some spices. usually cumin, chili powder, garlic powder, some smoked paprika
>add a small can of chipotle peppers in adobo sauce. i julienne mine, so i dont get one big wad of chipotle
>fond on the bottom should be getting dark. add beef stock (i only use homemade if im going all out) and scrape the bottom
>you can add beer if you want, but i usually dont
>i like beans, but you dont need them. when the base is thin and soupy and starting to come to a simmer, i add canned red kidney and black beans.
>sometimes i also add canned corn
>add in molasses. how much you need depends on how much youre making, so taste as you go. i like chili that is smokey, spicy, and a little sweet
>add back in ground beef and steak if you have it
>let sit and simmer for 10 minutes or something, just trying to let the sauce absorb into the meats
>taste test. add salt and pepper as you like. i like lots of pepper in mine
>when taste is what you want, add flour-water slurry. i do something like 2 tablespoons flour to a half cup hot water. slurry should be a little thin
> add slurry, let sit for a few more minutes to thicken up
>add bacon on top of servings, if you have some
mine is probably a little more stewy than some chilis. its definitely not as thick as ops. but its good with a bun on the side to wipe down the bowl after

[Anonymous No.18551365]

>>18546373
>fish sauce
>soy sauce
were talking about chili

[Anonymous No.18551370]

>>18551354
Chili powder is shit anyway. Idk what to call what you people are making but shit load of tomatoes and a little chili powder isn't chili. That's how I make my spaghetti. I'm not gonna sit here and say I'm making an Italian dish with that, because it's not. I don't know what to call what I make there either. Let me know when I post in a bolegnese thread how adding chili powder makes it taste better. You'll be waiting a long time because despite the fact that I think it does taste better, I'm not stupid enough to say I'm still making bolegnese.

[Anonymous No.18551379]

>>18551370
Plus, saying chili. You're admitting that chili's are the star of the dish. It's not a seasoning, it's the dish and with the loosest definition of seasoning you could call everything else a seasoning. That's why it's called chili, not tomato or whatever the fuck

[Anonymous No.18551394]

>>18551370
chili powder is made from dried pepper

[Anonymous No.18551412]

>>18551379
bruh its a colloquialism because typing out what is standard expected in chili is unnecessary and just because you buy shit chili powder doesn't mean all chili powder is

[Anonymous No.18551526]

>>18551394
Yes and it's apparently an accessory to the dish named for it
>>18551412
Standard expected much like taco bell tacos are the expected tacos. Olive garden is Italian btw and dominos.
This trolling really gotta stop. Trolls are supposed to make people think about their current beliefs not just be wrong for the purpose of being wrong

[Anonymous No.18552003]

>>18551205
>>18551230
Disagree, it depends on how big the batch is. I've done that before and the dish was overly bitter because of it. Adding 1-2 is gay, but just add half a can and trash the rest if you aren't gonna use it, they're cheap anyway

[Anonymous No.18552571]

>>18551104
You wouldn't even know it's in there idiot what do you think balance the flavors means

[Anonymous No.18552588]

>>18552571
>nah uh ketchup goes on everything
You have a wierd addiction of an 8yo

[Anonymous No.18552601]

>>18552588
You can't taste the ketchup

[Anonymous No.18552889]

>>18552003
>and trash the rest
just freeze them

[Anonymous No.18552917]

>>18551526
>accessory
so because of how it was presented you automatically assume they aren't putting enough chili powder in?
There is clearly enough chilies on my trays for a small batch of chili.
toasting, soaking, blending then adding to the chili is negligent in difference from just toasting and grinding into a powder and dumping it into the pot, its going to soak regardless
And you fags that don't use fresh pepper can fuck right off "but muh authenticity" it wasn't made with dried peppers and dried beef by choice it was necessity and whenever the opportunity arose to use fresh ingredients they would which is why so many variations on chili exist. peppers, tomatoes, corn and beans were all staple dried foods of that time and region

[Anonymous No.18552923]

>>18546472
>>18550405
>Chili con carne
>Adding any ingredient whatsoever beyond meat or chili
>beef stockm, garlic, onion, oregano, salt, pepper, and msg. thickened with a roux
Congrats, you made meat salad, not chili.

[Anonymous No.18552933]

If there ain't beans, I ain't eatin'.
Big lads need proper food, filling food.

[Anonymous No.18553084]

>>18552917
Your seasoning palette is quite limited. Let me show you mine. One minute.

[Anonymous No.18553105]

>>18553084
See attached. These are the seasonings I use, in combination with the fresh ingredients I get.

[Anonymous No.18553109]

>>18553105
Fuck I forgot one

[Anonymous No.18553134]

>>18553084
*palate
Retard.

[Anonymous No.18553142]

>>18553134
Cooking is an art. You characterize the dish with different flavors, as an artist characterizes a painting with different colors. They use a palette of paints; we use a palette of seasonings.

[Anonymous No.18553264]

>>18553105
the only one of those i don't have is coriander because i ran out
you need some dill, basil, rosemary, thyme, bay, marjoram, celery powder

[Anonymous No.18554233]

>>18553264
I'm out of all of those, hence why they're not present.

[Anonymous No.18554546]

>>18554233
i hate how spices are so damn expensive, i wanna stock up but i feel like i could blow my whole budget on spices alone

[Anonymous No.18554639]

>>18554546
Trust me, I'd love to have just a spice greenhouse with all sorts of exotic species being cared for as specimens in their own little bubbles. Shit, I'd probably do that if I won the lottery tbqhdesu

[Anonymous No.18555333]

>>18552917
Lmfao he actually doesn't know how dried chilis are used in chili.
Amateur tip, it's the same way you use chili powder (which believe it or not, is made of dried chili's) you don't just chop em up and toss em in lmfao. That doesn't mean you can't add fresh chili's as well.
And no matter how much back peddling you try it's written here till 404. You claimed chili's are a seasoning for chili. May as well say jalopenos are just a seasoning for poppers. Epic fail on your trolling

[Anonymous No.18555344]

>>18545895
Microwave?
We use the stove in this house.

[Anonymous No.18555478]

>>18555333
traditional way chilies are used
>toast, soak for 30 min drain, blend in broth then add to the chili
simpler way
>toast, grind into powder and toss into chili
i literally showed you my dried peppers and listed both ways that they are used

as for the "seasoning" thing its not much different then you saying "add chilies" without listing each individual type of pepper used

[Anonymous No.18555500]

>>18555478
Okay buddy, more peddling. It's written here till 404 that you believe jalopenos are a seasoning to jalopeno poppers. Chili peppers are a seasoning. >>18555478
>as for the "seasoning" thing its not much different then you saying "add chilies" without listing each individual type of pepper used
It's completely different. 10/10 begging for yous I'm still here. You're still a shit troll though

[Anonymous No.18555504]

>>18545678
FUCKING sneed oils right out the gate. Pass.

[Anonymous No.18555517]

>>18545678
>seed oil
NGMI.