/ck/ - Food & Cooking

[Anonymous No.20181789]

Rate my chili.

I make my chili paste from scratch using dried guajillo, ancho, arbol, and chipotles in adobo sauce. Simmer em in some beef broth to soften them up then blend with some lightly toasted garlic. Then fire roast some heirloom tomatoes, poblano, Anaheim, jalepeno, and onion and chop those up. Then I like the Cajun holy trinity of raw green peppers, onion, celery. Get a Dutch oven and brown up some bacon/pancetta, ground beef, and cubed up beef chuck in batches. Then deglaze the fond by sautéing the raw veggies, add some minces garlic, toast off some powdered spices (coriander, cumin, smoked paprika, pepper, oregano, corn meal as a thickener), toast some tomato paste, deglaze again with a bottle of beer, simmer off the alcohol, then add in the fire roasted veggies, meat, and chili paste. Throw in a couple bay leaves and some brown sugar and you’re good to go. It’s best if you simmer it a while then put it in the fridge overnight, simmer it some more then eat it. Beans don’t belong in chili. Ingredient amounts are for baking.

[Anonymous No.20181790]

Tl;dr
Sloppa Sloppa

[Anonymous No.20181794]

>>20181789
Plate me up boss, extra corn bread and a Corona with lime.

[Anonymous No.20181797]

>>20181794
Want the works on top? Cheddar cheese, sour cream, diced onions, green onions, jalapeno, Fritos?

[Anonymous No.20181801]

>>20181789
Remove bay leaf before posting.

[Anonymous No.20181805]

>>20181797
Diced onions and cheese. I'll keep the sour cream on the baked potatoes.

[Anonymous No.20181807]

>>20181789
did you really do this? that sounds very nice.

is it okay to have a side of beans as long as it's its own self contained dish?

[Anonymous No.20181810]

>>20181789
Give me a cup of hot green tea with honey and lemon.

[Anonymous No.20181811]

>>20181807
Yeah, it’s the way I always make chili. I have all the ingredients portioned out in my mind so it comes right to the brim of that Dutch oven.

[Anonymous No.20181817]

>>20181811
How much did you pay for the ground beef?

[Anonymous No.20181825]

>>20181817
Well I live in Southern California so things are expensive as fuck, it was about 12 dollars for 2 pounds of ground beef. At least the chilis are easy to find. I get everything but the meat at the northgate market, Mexican grocery store. Sometimes if I have it I’ll use homemade bone broth for the chili paste, northgate market has pretty cheap bones if you go on the right days.

[Anonymous No.20181835]

>>20181825
80/20 ground beef is $3.49 a pound here in Massachusetts.

[Anonymous No.20181865]

>>20181789
Looks bland. Where are the beans? Need some textures.

[Anonymous No.20181904]

>>20181789
Sounds amazing, I think I would like some with cheese on a baked potato.

[Anonymous No.20181906]

>>20181789
LOOKS THE SAME GOING IN AS IT DO GOING OUT!

[Anonymous No.20181948]

>>20181865
Definitely won’t be bland with the amount of chilis I put in there. You gotta spend about an hour de-seeding all the dried chilis. This way you can add a lot more to get the chili flavor without things becoming unreasonably spicy.

[Anonymous No.20182040]

>>20181948
Bland textures that's what the beans are good for I'm sure it tastes good.

[Anonymous No.20182047]

>>20181789
eh
I'd eat it

[Anonymous No.20182054]

>>20181789
>dried guajillo, ancho, arbol, and chipotles in adobo sauce.
yes on the guajillo, ancho and I'd add some california and pasilla chilies. Toast them before soaking step.
NO on the fake smoke in chipotles in adobo. Arbol brings nothing to the table except hard to process chili skins.
NO on the celery.
NO on "toasted" garlic whatever that means.
I'd replace the tomato paste with whole tomatoes or diced fire roasted. A whole bottle of beer is too much flavor of beer. You can cut that in half, and/or use some sherry or vermouth to deglaze fond.
OMG, no brown sugar.
Beans are absolutely fine in chili and they are the sole reason chili can be better the next day.

[Anonymous No.20182064]

>>20181789
Do you toast the dried peppers before simmering?

[Anonymous No.20182067]

>>20182064
>>20182054
Yeah I toast the chilis, pretty basic step just forgot to mention it. As far as what I mean by ‘toasted’ garlic, it takes the chilis about 15 minutes simmering in the broth to soften, so what you do is break down a head of garlic into the individual cloves leaving the innermost couple layers of skin on each one, then dry toast them in a pan until the chilis are ready for blending. The skin protects them for the most part but you get a very slight char on certain flat parts of the clove that adds a subtle bitterness that plays well with the smokiness of the chilis and sweetness of the fire roasted veggies. Also, did you miss the part where I fire roast the tomatoes?

[Anonymous No.20182083]

>>20182067
Real chili needs oats to make thicker. At least two cups per pot.

[Anonymous No.20182373]

>>20181789
Ruined by poor people ingredients. You have no idea how seasoning works. I can tell you are brown or white trash.

[Anonymous No.20182437]

>>20181825
>socal 2lbs is 12 bucks
OK Publix you need to explain your shit why can't you get ground beef under 6 dollars a pound..

[Anonymous No.20182440]

>>20181789
Needs beans.

[Anonymous No.20182451]

>>20181789
>Rate my chili.
how am i supposed to rate something i can't taste? it's like asking someone to rate music based on the album cover

[Anonymous No.20182494]

>>20181789
Do you blend up the dried chilies after soaking? I have a recipe for the measurements for someone to reference?

[Anonymous No.20182496]

>>20182494
*Do you

[Anonymous No.20183379]

>>20182373
Define ‘poor people ingredients’ and no I’m from a relatively wealthy family. How would you season chili

[Anonymous No.20183382]

You should use at least 5 different types of beans

[Anonymous No.20183472]

>>20181789
this you?

[Anonymous No.20183510]

>>20182437
there are no Publix outside of the south especially not in California, also they put beef on sale all the time. My store has greenwise lean beef on sale

Alabama (90 stores)
Florida (863 stores)
Georgia (211 stores)
Kentucky (1 store)
North Carolina (54 stores)
South Carolina (69 stores)
Tennessee ( 57 stores)
Virginia (20 stores)

[Anonymous No.20183600]

>>20182083

ive never even heard of this before. is it really that normal?

[Anonymous No.20183693]

>>20183600
>. is it really that normal?
not even remotely

[Anonymous No.20183753]

>>20181789
That's a lot of fucking work for something I'll scarf in 5 minutes, jesus.

[Anonymous No.20183767]

needs beans

[Anonymous No.20183778]

>>20181835
didn't ask faggot

[Anonymous No.20183829]

>>20183753
Yeah but it makes enough to eat for like 5 days.

[Anonymous No.20183998]

>>20183600
Yeah you fucking retard

[Anonymous No.20184415]

>>20182437
Publix isn't a national chain anon

[Anonymous No.20185791]

>>20184415
Yeah but if shopping is a pleasure I don't want to be paying more than California for ground beef.

[Anonymous No.20185824]

>>20183510
Sure but now it's "on sale" for 5.99 a pound

[Anonymous No.20186681]

>>20185824
you can stock up when its a good deal, break it up into 1lb portions and put in ziplock baggies and freeze it. It easily lasts 2 months in a deep freezer or 1 month in a shitty combo fridge/freezer

I just wrap mine in foil then put a few in a big 1 gallon freezer ziplock