CHILI THREAD

[Anonymous No.19663223]

CHILI THREAD

It's chili season! What kind of chili are you making for the labor day weekend?

Post chilis, recipes, tips, hacks, weird shitty ideas, etc. for the best food dish ever invented.

TEXAS NIGGERS NOT WELCOME

[Anonymous No.19663237]

>not welcoming the people who invented Chili
Seething yankees will never understand.
For me, it’s pinto and San Marzano tomatoes

[Anonymous No.19663246]

What kind of meats do you tend to use? Pro or anti ground meat? I made a chili last week with ground pork and it was one of the more flavorful chilis I've made. I'm thinking this week I'm gonna go for the ground pork again, and possibly also some kind of cubed, stewing beef.
>>19663237
If you're a Texan that makes real chili, welcome. But Texas-style chili is strictly forbidden.

[Anonymous No.19663247]

>>19663223
>chili season!
what the fuck is "chili season".
I eat chili all year around.

[Anonymous No.19663250]

Ignoring the chili culture war bait, I wanted to see what my fellow chili-anons thought of this old Chili Con Carne recipe I found in a Time Life cookbook. Seems pretty solid to me for old fashioned chili, but haven't tried it yet.
Also the pinto beans and rice are just served on the side at the end, in case you're confused why they're in the ingredients list.

[Anonymous No.19663253]

>>19663247
Fall and winter is chili season, you mong. When the weather is cold and you want to warm up with a big pot of boiling deliciousness.
That said, I don't even remember the last time I went more than a month without making chili.

[Anonymous No.19663257]

>>19663253
>When the weather is cold
how bizarre. the weather or time of year has no bearing on what I eat. If I want a particular food and can get it or make it, I eat it.

humans are weird

[Anonymous No.19663264]

>>19663257
Autism.
Now post a chili recipe. I bet a weirdo like you has something surprisingly good.

[Anonymous No.19663274]

>>19663264
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 stock, garlic, onion, oregano, salt, pepper, and msg. thickened with a roux.

when chili sauce is ready add meat.
boom done.

I don't have any written down recipes.
I make chili
enchiladas
tamales
lasagna and many other things with just my knowledge of cooking.

[Anonymous No.19663275]

>>19663250
Disgusting

[Anonymous No.19663279]

>>19663264
>I bet a weirdo like you
oh yeah I'm the weirdo, because I don't wait for winter to eat certain foods.

right.

[Anonymous No.19663291]

I'm about to make an improvised beer chili.
I'm picking up meat from the grocery in like five minutes. What should I grab? I've used beer in chili before.

[Anonymous No.19663294]

>>19663291
*never used
I don't why I want to now. Sounds fun I guess.

[Anonymous No.19663312]

>>19663291
just a basic lager or amber ale, and nothing hoppy

[Anonymous No.19663319]

>>19663312
I've already got this thing lying around. Tastes pretty good. I guess I'll just dump that in there then

[Anonymous No.19663321]

>>19663319
yeah that'll be good. deglaze with it after you're done browning the meat like you would with broth

[Anonymous No.19663326]

>>19663321
Nice. And I was just gonna ask when you add it. Thanks.
I'm off to get muh meats. Will post finished product tonight.

[Anonymous No.19663328]

>>19663275
What looks bad about it?

[Anonymous No.19663334]

>>19663223

[Anonymous No.19663336]

>>19663328
It actually looks pretty good, I'm just mad at you for posting a Texas style chili in my thread

[Anonymous No.19663337]

[Anonymous No.19663390]

I added corn to my chilli while cooking drunk. Never buying canned corn again to prevent this from happening in the future.

[Anonymous No.19663498]

>>19663390
I've always wanted to try corn in chili, but I can never bring myself to go through with it. Too much fear of running the batch.

[Anonymous No.19663563]

>>19663336
Ah well let me make it up to you, here's a weird new mexico green chili recipe from it that I also saved. Think it's native american judging from the juniper berries and lack of tomatillos.

[Anonymous No.19664099]

>>19663223
I just made up a chilli using 3 different reciepes, i dont remember the specifics but ill try it here
>1lb ground beef
>1lb ground pork
>2lb chuck roast cut into 1inch cubes
>~1.5lbs shredded chicken thighs i made a while ago
>1 large onion diced
>5 diced tomatoes
>2 stalks diced celery
>2 diced bell peppers
>~4 gloves garlic
>can of kidney beans
>can of pinto beans
>can of black beans
>1/2 small can of chipotle peppers in adobe sauce
>1 can tomato sauce
>1 beer (yuengling specifically)
>1tsp cumin
>tsp oregano
>1Tbsp chilli powder
>~2tsp pakrika
>1tsp salt
>~1tsp cracked black pepper

>browned meats
>drain fat, soften the onion, celary and peppers, add garlic near the end and cook until fragrent
>mix all together, add beer and wait until its simmering
>add tomatoes, tomato sauce and spices
>simmer for an hour, mixing a few times
>add beans and chipotle peppers in adobe(mashed separately then added)
>simmer for another hour, mixing regularly, then keep simmering until you want to eat it
>served with shredded cheese, sour cream, spanish rice, and cornbread

[Anonymous No.19664116]

>>19663246
my go-to is ground pork and sliced up beef franks, oodles of flavor in that sumbitch

[Anonymous No.19664146]

I feel chili culture has really forgotten it's roots. It's beef stew with peppers, but for some reason people often take an approach that leads to a worse overall dish. Where's the red wine or red wine vinegar? Why are you inundating the flavor profile with Mexican herbs? Try cooking chili like a beef stew next time and see how much better it is.

[Anonymous No.19664154]

>>19663237
>Texans invented chili!
Stewing stuff with chili peppers until thick is not original or unique to Texas. And before you scream authentic, you're using EU Certified field-trackable tomatoes of a specific variety from a specific region in Italy.

And Texans are retarded. Trail chili had anything in it they found along the way. Found an edible plant, into the pot it goes. Find a wild animal? Shoot it and into the pot.

Authentic aside, I just made some grea tasting stuff that did have tomatoes, a ton of finely mineced onions so they would dissolve and thicken the chili as it stewed for hours, over 1 lb of chicken gizzards, some other chicken product, a little garlic, oregeno, smoked peppers, a little dried cocoa, some hot coffee, some whiskey, and Texanbane (beans).

[Anonymous No.19664160]

How is a chili different from a curry?

[Anonymous No.19664183]

>>19664160
They're pretty sure curry comes from the Tamil word kari or sauce or the stuff that goes on rice.

[Anonymous No.19664298]

the secret to good chili is to not use any tomato. using tomato is a crutch and a gateway to all kind of terrible practices. not using tomato forces you to make your chili correctly.

[Anonymous No.19664312]

>>19664099
>makes chili
>only puts a single tablespoon of chili powder in for the entire pot
>but also half a can of chipotles
what leads a man do do this?

>>19664160
chili is basically just american curry

[Anonymous No.19664314]

>>19664312
chipotle is a chilli, so i dont need that much premade chilli powder LIBTARD. It tasted pretty good

[Anonymous No.19664338]

>>19664314
chipotle has a strong smoke flavor so I only use about 2 per this many dried peppers. a half a can is going to make the whole pot taste like barbecue sauce.

[Anonymous No.19664343]

>>19664338
i ate it earlier, it tasted like any other chilli. Its a premade can with adobe sauce, which is some sort of savory sauce that works well. Im terms of actual chipotles, its probably about 1 of those big ones all together. Also desu ive been drinking all day including while cooking so my measurements i wrote may be incorrect

[Anonymous No.19664374]

>beans

[Anonymous No.19664381]

>>19664343
I know if I use more than 1 or 2 out of the can the flavor becomes overpowering. your chili sounds retarded.

[Anonymous No.19664543]

>>19664146
>traditional beef stew that happens to have chili peppers in it
sounds like shit senpai, also what Mexican herbs are you talking about besides Mexican oregano (which is essential)

[Anonymous No.19665331]

>made huge pot of chili last night
>forgot to put it into the fridge before bed
Welp, time to kill myself I guess

[Anonymous No.19665360]

>>19665331
just heat it up to a boil and you''l be good'ish

[Anonymous No.19665609]

I'm gonna make Chili Verde this Monday.

[Anonymous No.19665626]

>want to make chili
>end up making mole instead
anyone else have this problem?

[Anonymous No.19665652]

I made a chili a few days ago, it had onion carrot celery garlic pinto beans kidney beans california peppers ground beef tomatoes and seasoning stuff, next time I’m gonna replace the celery with habanero peppers or jalapeños

[Anonymous No.19665993]

>>19665652
>carrot celery
yea skip them next time around

[Anonymous No.19665999]

>>19665331
I’ve done this twice and still ate it and was fine. Just cook it for another couple hours

[Anonymous No.19666021]

>>19665993
I'm okay with him using carrots in chili. Cowboys would eat anything they could find, and wild carrots and rattlesnake-weed roots are edible (though don't taste like much). If he cuts them small they will dissolve and thicken the chili, and with carrots add sweetness and color.

[Anonymous No.19666038]

>>19666021
But they add a strong carroty flavor to the whole thing. Not bad if you enjoy that, but personally it makes it feel like I'm not even eating chili when the carrot flavor overpowers the chili peppers.

[Anonymous No.19666204]

I don't really have a chilli recipe I use but I got a good porkolt recipe which is a similar Hungarian stew

500g beef sausage
500g pork sausage
2 capsicum chopped up
onion
200g tomatos diced
2 cups water
2 cups beef stock
1 cup white wine
Olive oil
50g butter or lard
2 cloves garlic chopped
2 TBS hot paprika
1 and half TBS sweet paprika
1 and half TBS smoked paprika
1 tsp ground white pepper
1 tsp ground black pepper
1/2 tsp salt
1/2 tsp sugar
1/2 tsp msg
1/2 tsp caraway seeds ground
2-3 bay leaves
fresh sprigs of parsley chopped

partial cook sausages, remove cut up into slices and return to pan to fry with oil, then add butter/lard garlic onions capsicums and cook for abit on medium heat. add all other ingredients except parsley and simmer for 90 minutes
add parsley in final 15 minutes

[Anonymous No.19666218]

>>19666204
That does sound like chili, and also quite good. Do you always eat it with rice?

[Anonymous No.19666220]

At what Scoville level does chilli become chilli and at what level does it become a weapon of war?

[Anonymous No.19666238]

>>19666218
yeah I do usually, apparently it's usually served with a side of thick pasta but that just seems too Italian to me would make me feel like I'm eating Bolognese ragu or something. I gotta figure out a decent chilli recipe though, I looked up a bunch awhile ago but they're all wildly different so not sure which direction to go, a made a few good ones like a year or 2 ago but I forgot to write down what I did, gotta start keeping track of recipes more

[Anonymous No.19666266]

>>19666038
they also are quite sweet

[Anonymous No.19666418]

obligatory

[Anonymous No.19666452]

>>19663328
it has 1 teaspoon of chili powder for 3.5 lbs of meat, why even bother

[Anonymous No.19666569]

>>19664154
Where are tomatoes native to, nigger

[Anonymous No.19666591]

>>19666418
>not posting the out of sequence edit

[Anonymous No.19666600]

>>19666452
> 6 dried ancho, 8 hot red chili, 3 tbsp paprika
what do you think they are?

[Anonymous No.19666623]

>>19666600
fuck me i skipped right past that. im a big dumb.

[Anonymous No.19666658]

>>19666452
Are you fuckin retarded? Do you not see the lchilies?

[Anonymous No.19666956]

>>19663223
>It's chili season!
Not for a few more weeks it ain't.
My usual recipe is simple, I use You Suck At Cooking's, but with a few added ingredients. Pic related is particularly important, I learned it from my dad. Buy the little tiny cans or else it'll overpower everything else.

[Anonymous No.19666994]

https://www.youtube.com/watch?v=HQ3YO7ovPp8
I would post my recipe but it's basically just this one only made in a real kitchen

[Anonymous No.19666995]

>>19663563
anything authentic new mexico is going to be amazing!

Try searching for authentic new mexico recipes. A lot of gold there. Amazing food, really. Nothing like that Tex-Mex horseshit.

[Anonymous No.19667002]

>>19663223
I reject the notion that there exists a 'chili season.' It's always a good day for good chili.

[Anonymous No.19667013]

>>19663257
how many fedoras are you wearing right now captain aspergus

[Anonymous No.19667016]

>>19663279
autism

[Anonymous No.19667019]

>>19663223
as long as you put in a can of black beans in it

[Anonymous No.19667044]

My parents competed in chili competitions when I was growing up. Every other weekend we traveled to some stupid chili cookoff. My parents regularly cooked chili at home trying to come up with the perfect recipe so we ate it all the damn time. This sounds like it'd be awesome, but after a few years of it I was completely sick of chili and never wanted to eat it again.

If you think chili autism on /ck/ is bad, you should see how fucking crazy things are on the competition chili circuit. Normal people make chili with things like whole tomatoes, fresh chopped onions, garlic, fresh chopped peppers, etc. Competition chili isn't like that at all. Almost nobody uses actual fresh ingredients. Winning recipes in the traditional red chili category are usually something like:
>Beef tri-tip
>Broth
>some sort of tomato sauce
>a bunch of autistically designed spice blends with some sort of autistic schedule for adding them into the chili.

The World Champion recipes are published online here: https://www.chilicookoff.com/winning-recipes

[Anonymous No.19667050]

>>19667044
The regulars who travel around to chili cookoffs are autistic, backstabby, gossipy, jackasses who suck all the fun out of cooking. There's always a bunch of "I think he marinated that meat before he brought it!" and "those judges don't know anything about chili" talk. I'd rather spend the weekend in jail than another one at a chili cookoff.

[Anonymous No.19667077]

>>19667002
cold days are better days

[Anonymous No.19667088]

>>19667077
That's true.

[Anonymous No.19667102]

>>19663223
Cube cut top round marinated in black coffee and a TINY amount of cinnamon. Diced bacon for fat. Chopped portobello. Quarter cup of trash beer. Beans or no is not important. Prep for a dryish roux in case you need thickening. SERVE OVER CORNBREAD. This seriously changes the game.

[Anonymous No.19667104]

>>19667044
I guess if your goal is consistency I can see that but it does seem disingenuous in some way. Definitely gonna peruse that list though, might learn something.