/ck/ - Food & Cooking

[Ben Garrison No.5011173]

Friends, let's talk about chili. Yes, Chili. How ya make it. How ya like it. What ya put in it. What should be in it. What shouldn't be in it. Recipes. Experiences.

I shall start with my own recipe with some explainin. Y'all can rate it if ya want.

[Anonymous No.5011182]

>>5011181
>3 kinds of beans
/ck/ won't like that...

[Ben Garrison No.5011181]

1 red pepper chopped into large bits
1 yellow pepper chopped into large bits
1.5 lb ground beef
1 can red kidney beans
1 can dark kidney beans
1 can black beans
1 large sauteed onion
many mushrooms sauteed with the onions
2 cans tomato sauce
5 crushed chilis
pepper to taste


This usually lasts me a few days of non stop chowage. I add some sour cream on top of this bad boy and it's fuckin delicious. I've actually experimented with adding a bit of cinnamon powder but I added too much and it overwhelmed the rest of the spices. I also serve this with elbow pasta or over rice.


Anything creative one could add to make it really.. pow?

[Ben Garrison No.5011185]

>>5011182
Why would I use only one kind of bean? I want some variety in the pot!

[Anonymous No.5011184]

>>5011173
Here we go...

[Ben Garrison No.5011191]

>>5011184
Continue...

[Anonymous No.5011208]

>Chili thread

[Ben Garrison No.5011215]

Sometimes after eating chili I have to evacuate my room because the gaseous vapors are so pungent.

[Anonymous No.5011228]

And so it starts, the great shitstorm of Tuesday.

[Anonymous No.5011239]

I may as well get this over with. Beans do not belong in chili. There. I said it.

[Anonymous No.5011242]

>>5011228
As the prophecy foretold, what was shall come to pass againe

[Ben Garrison No.5011243]

>>5011181
Ohh I forgot to add that I also dice a tomato or two into some nice chunks and add that to the pot. Simmer for two hours.


Ohh god, it's so delicious.

[Ben Garrison No.5011244]

>>5011239
What? Why? What else do you put into it? Beans make up a great deal of the bulk of my chili.

[Anonymous No.5011251]

>>5011244
traditionally, it's just a meat and chili pepper stew. If you make it that way, it's pretty good, but it can be pricey if you make an amount that serves lots of people.

If I'm making for a contest, of course I won't add beans, but if I'm making for myself, I'll add beans and even TVP.

[Anonymous No.5011256]

Chili can have beans it. Chili tastes good with beans in it. People who hate it just because it has beans in it are taking it too far.

Chili can even be made without beef. Chili con carne means "chili peppers and meat", not "chili peppers and beef". I like making my chili with chicken, because it's cheaper than good beef by a good bit.

But you'll notice that "chili" refers to "chili peppers". If you don't have real chili peppers in it, it's not chili, it's a tomato soup with meat and possibly beans in it.

[Ben Garrison No.5011257]

>>5011251
texturized vegetable protein aye? I've never heard of it. What else do you add to the pot?

So to you it's only chili pepper and meat? How can there be much variety of flavor in such a dish?

[Anonymous No.5011260]

>>5011256
No, chili cannot have beans in it. But look, I'm not bashing it. That's how I prefer whatever it is: with beans. I love beans in my chili-like dish. It's delicious.

It's just NOT chili.

[Anonymous No.5011267]

>>5011257
TVP is nice for cheap vegan protein but it has almost no flavor, so it doesn't bring anything else to the plate.

If you really want to add "pow" to your chili, modify the amount and variety of peppers you use. Switch up the plain-old-spicy peppers for ones that are fruity or woody or similar.

[Anonymous No.5011269]

>>5011260
>It's just NOT chili.

According to some self-appointed chili appreciation board, chili does not have beans. Of course, they only decided so because beans in chili has long been thought of as a means to stretch a pot and cheap out on the customer, particularly in Texas.

Naturally, these same people have no qualms about using shit tons of commercial chili powder instead of fresh ingredients.

[Anonymous No.5011272]

>>5011267
>TVP is nice for cheap vegan protein but it has almost no flavor, so it doesn't bring anything else to the plate.

TVP has a nice texture too. If you're making a vegetarian chili, TVP does have a feel similar to finely ground beef.

[Anonymous No.5011277]

>>5011260
Before we take Texan objections to beans in chili seriously they'll have to start marketing any kind of pizza that isn't an recognized Neapolitan variety as "pizza-like pie", and start marketing tacos made with anything except corn tortillas as "taco-like wrap".

[Ben Garrison No.5011285]

>>5011267
>>5011272
Amazing... i'm thinking of making a big ol' pot within the next day or two so i'll be on the look out for tvp. Do you think it'll be stocked in the local store (I have one that is relatively generic and one that is all 'healthy and organic' right next to each other)? It's totally fine if it doesn't add flavor and only absorbs some of that delicious delicious flavors i'm sure i'll be brewin up. I'll probably still add beef though. Care to share more ideas about the spices? :3

[Anonymous No.5011287]

>>5011277
I'm sure if the US was in the European Union, Texas would have moved to get chili a designation of origin, like Neapolitan pizza.

But, since Texans as a group couldn't pour piss out of a boot if the instructions were printed on the heel, the rest of America has moved on, improved chili with beans, and left Texas looking like a state of fussy children.

[Anonymous No.5011290]

>>5011285
Bob's Red Mill is a fairly common brand of alt-flours and stuff. They sell TVP. A Nature's Burden sort of store would likely have it.

[Ben Garrison No.5011292]

>>5011287
I was under the impression that chili was originally a mexican dish.

[Anonymous No.5011293]

>>5011285
>Care to share more ideas about the spices?

Beef Stock, Pepper, Cumin, Onion, Garlic, all sorts of powdered, dried chilis. It's basically impossible to fuck up chili except if you add too much salt.

[Anonymous No.5011296]

>>5011292
Nope. Texan. Some Texans thought it was Mexican, probably ancestors of today's /pol/ dwellers, but nothing like it exists in Mexican cuisine.

[Ben Garrison No.5011301]

>>5011296
Ahhh I see.

[Anonymous No.5011355]

Does anyone have any advice for making chili have that special something?
I've made a lot of chilis, but they've always been kind of forgettable.

How do you make one that stands out as being really good?

[Anonymous No.5011367]

>>5011355

1) Never add water to the chili, use a flavorful liquid instead. Beer, beef stock, tomato juice, etc. are good choices.

2) Variety is key. Instead of using one kind of meat or one kind of chili pepper, get more than one in there. So instead of using just beef, use beef + pork or beef + venison.

3) Whole chilies (dried or fresh) have a better flavor, IMHO, than "chili powder". Use them instead. Remember variety.

4) You cannot rush it. Simmer low and slow.

5) Cook everything in the same pot so none of the flavor is lost.

[Anonymous No.5011394]

>>5011239
>>5011260
>>5011269
>No beans
enjoy you meat sauce

[Anonymous No.5011420]

>4 pounds ground beef
>4 cans kidney beans
>1 can tomato juice (46floz)
>1 can tomato sauce (29oz)
>large white onion diced
>head or two of celery chopped
>2 bell peppers chopped
>1/4 chili powder
>2 teaspoons ground cumin
>8-10 diced cloves of garlic
>1 teaspoons salt
>1 teaspoons oregano
>1/2 teaspoon white sugar
>1/8 teaspoon crushed chili peppers
Next part try this out for yourself, I like strong chili
>1 teaspoon 100% cocoa
>1 teaspoon cinnamon
>black pepper to taste

[Anonymous No.5011457]

Here's what I put in mine.
(FYI, I'm from Texas, just for clarity)
Coarse ground beef (I grind it myself, and use various cuts, depending on what I have. I have also used half beef and half hot pork sausage with good results)
Dried Chili blend (which I make into either powder or paste) - ancho, guajillo, negro, pasilla, and a couple chipotles
Fresh chilies - roasted anaheims, and jalapenos or serranos
Metric fuck ton of garlic
Metric fuck ton of onion
Canned crushed tomatoes
Gebhardt chili powder (it has a special flavor that really embodies a good chili)
Cumin
A little Mexican oregano and sometimes epazote if I have some
Beer
Beef stock
Beans (are optional. Sometimes I add them, sometimes I don't. But if I do, I always add Ranch Style Beans. More flavor, more better).

The really important thing with chili is to let it simmer long enough that it all amalgamates together, which will take a good several hours at a low simmer. Even better if you can make the day before you want to eat it. Chili is ALWAYS better the next day after it's had a chance to let the flavors blend overnight.

[Anonymous No.5011471]

>>5011457
>metric fuck ton

that's a measurement down in Tejas now?

[Anonymous No.5011505]

>>5011285
Most recipes will have you mix the tvp with boiling water; when mixing together, just add some spices in there too. Others will have you brown the tvp, then add water into the pan; again, just put some spices in there.
Cumin, some chili powder, garlic powder, dried red pepper, salt.

[Anonymous No.5011580]

Hi guys, italian here, I recently got into chili because it's easy to make, cheap, and tastes great.
Disclaimer: I've never eaten "real" chili, like in a mexican restaurant or whatever, I've only tried my own recipe, dug up from various sites and using ingredients I can actually find around here.

- cook diced onlions and garlic, two big red diced peppers, some dried chili peppers, and beef/pork ground meat (maybe both) in olive oil until onion is golden and meat changes color.
- add a bottle of crushed tomatoes, some stock, salt, black pepper, oregano, maybe parsley, some soy sauce/worcester.
- cook slowly until it gets to the right density (usually 45 mins). 10 mins before ready, add a can of black beans.

>1 teaspoon 100% cocoa
>1 teaspoon cinnamon
This is interesting. I'll also try getting some cumin.

Pic related, it's a burrito I made with this recipe.

[Anonymous No.5011607]

>>5011580

Cumin should be way more standard than cinnamon or cocoa. Cumin is a staple of mexican cuisine.

[Anonymous No.5011653]

Its my dads recipe but I have been making it the same way forever. I have had a lot of different versions of chili before but this is the greatest.

As a quick note tho I have made a few strays away from the original recipie, I dont put any salt in it at all. Trust me, it will still taste salty. And if you put fritos or chips like that in your bowls then you dont need extra salt.

INGREDIENTS
2 lbs Ground Turkey or Beef
2 Packets McCormick Chili Seasoning (Mild, Regular, or Spicy. This a lot easier than telling you to add this and that from the same spice packs. I like to add about 1/4 cup of chili powder as well.)
1 Cup of diced white onions
1/3 Cup Minced Garlic
2 Teaspoons salt (I prefer to use sea salt.)
1 Teaspoon black pepper
1 1lbs-12oz Can Crushed Tomatoes
1 1lbs-12oz Can Diced Tomatoes (If you don’t like bigger pieces of tomato, use petite diced.)
32 oz. of beef broth/stock
3 Cans kidney beans (Drained and rinsed. Use whatever bean you like. ie: chili, pinto, etc.)
INSTRUCTIONS
Put enough oil in a large pot to barely cover the bottom. Turn heat to high. Put in onions and garlic in, continue to stir until the onions become translucent (referred to as sweating the onions, normally on heat is on low).
You may prepare your ground meat, chopping it up with your utensil, in a separate skillet and drain any excess fat from there or prepare in the same pot and drain. When all meat has been browned and thoroughly chopped, place into pot, add salt, pepper, beef broth, seasoning packets, and cans of tomatoes. When the contents begin to bubble (boil), add beans. Turn heat down to low and let simmer for two hours.
Keep an eye on the pot and lightly stir the contents. You do not want to mash the beans. After about an hour of cook time, taste test the contents to see if the seasoning is to your liking. If you would like to add salt, add in small increments.

[Anonymous No.5011755]

cubed chuck steak
onion
lots of garlic
lots of dried chilies of various types, but generally anchos, chipotles, habaneros, and one each of a few others
a cup of coffee
most of a bottle of beer
cumin
cinnamon
a little ground coriander
oregano
thyme
a spoonful of honey
cornflour to thicken the sauce

This is my standard recipe but I'll usually mix it up somewhat. I don't mind beans, but I think chili is much more interesting when you omit tomatoes, without them it's much richer and almost earthy.

[Anonymous No.5011793]

>>5011580
Try cumin or parika, and try some other bean. And try cooking twice as long.You're on the right path though, chili is all about messing around.

[Anonymous No.5011814]

My favorite alteration to a chili dish is a spoon full of crushed galanga, ginger, tumeric, milk, lime and lemongrass.

[Anonymous No.5011819]

>>5011471

Everything is bigger in Texas

[Anonymous No.5011829]

>beans

You think thats chili you're eating, now?

Anyway, have any of yal ever made a chili with smoked brisket for the meat? I've been meaning to try it.

[Anonymous No.5011850]

Toast chiles. Grind chines. Brown some cubed chuck in bacon fat. etc, etc, but no beans. Beans are a fine side, but not an ingredient please.

[Anonymous No.5011855]

>>5011829
I'm not sure how that'd work out. Plus, I almost never have leftover brisket.

>salty, smoky, so tender it falls apart hnnngh

[Anonymous No.5011880]

I made a chili once without beans. My guests claimed to be purists and, while they claimed to like beans, did not accept chili with beans.
So I made a bean-less chili and some very nice smoky baked beans.

>They ate the chili, but did not touch the beans.

People who claim chili doesn't have beans are picky eaters, plain and simple.

>inb4 you probably just made shitty beans. No. these guys order a hamburger and throw away the lettuce, onion and tomato.

[Anonymous No.5011903]

>>5011855
I never have leftover brisket either, if i do i mix it into some homemade chili con queso. Just imagine smokey brisket chili though. dat texture, dat smoke flavor.

[Anonymous No.5013300]

>>5011829
I saw the matrix farts long before I saw the movie. This post gave me the lels.

[Anonymous No.5013311]

>>5011251
>traditionally, it's just a meat and chili pepper stew. If you make it that way, it's pretty good, but it can be pricey if you make an amount that serves lots of people.

so serve it WITH beans, but don't cook the beans IN it. do you boil your spaghetti in bolognese sauce? no, you make some spaghetti and you make some bolognese and then you serve the bolognese on top of the spaghetti. it's the same with chili and beans/rice.

[Anonymous No.5013319]

It's chili. Get the worst toughest chewiest fat and gristle laden chunks of mystery beef and cook the fuck out of it until you have chili. It's as simple as that.

It's not vegetable stew with chili powder.

[Anonymous No.5013331]

>>5011880
You sound like an asshole. Why would you appease them, especially given the picky eater shit. Also why would you post here like they are some how the standard by which any sides argument should be made.

Beans are in chili, if you dont thats fine too. i use cinnamon and beer as core ingredients.

[Anonymous No.5013481]

my chili turned out DANK as shit, nigga.

[Anonymous No.5013493]

Cincinnati style or go home

[Anonymous No.5013524]

>>5013493
That's just chili over pasta, right? I put mine over french fries tonight with some sour cream as well.


buenoooooo~~~!!!

[Anonymous No.5013574]

>>5013524

cincinnati style is not 'just chili' over pasta in the sense that it's not chili con carne, which most of this thread is discussing, but a different regional variant which is a bit sweeter and uses spices like cloves, cinnamon, and allspice. but yeah then you put it on spaghetts.

you could just put chili con carne on spaghetts too and it'd also be dope but it's not the same as a skyline.

[Anonymous No.5013579]

>>5013574
>spaghetts
Go away and never return.

[Anonymous No.5013582]

>>5013579
>implying you only eat one spaghetti

[Anonymous No.5013584]

>>5013582
'Spaghetti' is already plural. 'Panini' is already plural. 'Ravioli' is already plural. 'Rigatoni' is already plural. 'Tortellini' is already plural. 'Gnocchi' is already plural.

[Anonymous No.5013591]

>>5013584

>spaghetti, panini, ravioli, rigatoni, tortellini, gnocchi

don't you mean spaghetts, panons, ravuls, rigtons, tortells, and potateymateys?

[Anonymous No.5013607]

>>5013591
And this is why no one likes Italian Americans or the Midwest.

[Anonymous No.5013623]

>>5013607

are you sure because I think the thing that people don't like is when autists get all pedantic

[Anonymous No.5013632]

>>5013623
Pretty sure no one likes Italian Americans or the Midwest, yeah.

[Anonymous No.5013836]

chili con doge is muy buenita :ppp