/ck/ - Food & Cooking

[Anonymous No.5488663]

How do you season your chilli?

[Anonymous No.5488664]

>>5488663
With beef.

[Anonymous No.5488665]

>>5488663
With beans

[Anonymous No.5488679]

>>5488665
no beans

[Anonymous No.5488682]

>>5488663
With salt

[Anonymous No.5488683]

>>5488679
Always beans, I use kidney beans myself.

[Anonymous No.5488704]

>>5488679
yis beans

[Anonymous No.5488706]

paprika and brown sugar

[Anonymous No.5488716]

To taste after reducing

I tend to try to get the s&p just on the beef tho

[Anonymous No.5488753]

Cumin, ground coriander, oregano.

[Anonymous No.5488757]

>store-bought taco seasoning.
>plenty of cayenne pepper
>smoked paprika
>a tad of Z Hotsauce

[Anonymous No.5488785]

>>5488663
With the premixed packages, duh

[Anonymous No.5488801]

>mfw there are people on /ck/ RIGHT NOW who make chili using a couple teaspoons of store-bought chili powder rather than grinding up whole dried chilies

[Anonymous No.5488807]

>>5488801
what if i use the storebought chilli flakes, and also chopped up homegrown chillies?

[Anonymous No.5488809]

Cumin is the cornerstone spice in any decent chilli

prove me wrong

[Anonymous No.5488814]

>>5488807
Getting there. Try growing anchos and drying them. Or just buying dried anchos. A good ancho (or similar) base is the key to a delicious chili.

[Anonymous No.5488818]

>>5488704
>beans AND no meat

This is a fucking war crime.

[Anonymous No.5488819]

>>5488809
I can't. You're not wrong. Chili is the quintessential Tex-Mex dish, and cumin is one of the flavors that separates Tex-Mex from Mexican. I think I heard on The Splendid Table that cumin in Tex-Mex originated with Moroccan immigrants to Texas during its brief time as an independent republic.

[Anonymous No.5488825]

>>5488663
I usually lightly brown some garlic in some oil and take it out. refry my beans add a little bit of vinegar/jalapeno vinegar. Add a fresh jalapeno in the mix depending on how much i'm refrying then add the garlic in towards the end.
>inb4 consider seasonings as only salts
all the flavorings added have their "salt" equivalents.

[Anonymous No.5488829]

>>5488663
I made this recipe a couple weeks ago, except instead of chicken stock I used some pressure cooker beef stock. Turned out great
http://www.seriouseats.com/recipes/2011/11/real-texas-chili-con-carne.html

[Anonymous No.5488841]

Beef only or beef and pork/ other meat?
Tomatoes or no?

[Anonymous No.5488843]

>>5488818
This is an overreaction and getting kind of old now.

[Anonymous No.5488856]

>>5488663
>How do you season your chilli?
Whether quick weekenight chili con carne, or something greater and more luxurious, I always use dried whole chilies, not powder.
I take a bag of guajillo or ancho dried chilies (which I have in my pantry at all times!) and soak a couple dried peppers in a little hot water while I brown my meat. Then I add my onions, bell pepper, sometimes celery (if my Mom is coming over), and garlic, sweat em. I add my cumin to the oil now, salt, pepper. Then, I whirl up those peppers in a blender, with the water, and make a puree, which goes into the pot with my mixture. A large can of whole tomatoes (which I like because it's the chunkiest). Red kidney beans. Bring to boil, reduce to simmer. 20 minutes later, check for heat, and adjust with green jalapeno, more chilies, cayenne, garlic, etc.
I don't like smoke in my chili, so never chipotles, but for those who do like smoke, it's a decently accessible ingredient.

[Anonymous No.5488859]

>>5488663
With the tears of bean eaters.

[Anonymous No.5488863]

>>5488829
>except instead of chicken stock I used some pressure cooker beef stock
best kind of stock there is! *high five*

[Anonymous No.5488874]

>>5488841
Beef and pork for flavor
Tomatoes for sure

[Anonymous No.5488882]

tried making chilli with some leftover pulled pork.
Goddamn that shit was amazing

[Anonymous No.5488888]

>>5488859
But the only people who cry over beans (in chili) are those who are too precious to handle it. Those who like beans in chili pretty much still always like chili without beans too, but just prefer with. The no bean fairies (you) can't stop crying over beans in their chili. The rest of us are fine either way.

[Anonymous No.5488889]

>>5488843
Chili is short for chili con carne. That is the name of the damn dish. If you're going to take the carne out, why not take the chili out too?

[Anonymous No.5488891]

>>5488841
Beef, pork, whatever.

No tomatoes though.

[Anonymous No.5488894]

considering making some chilli.
Any way to ultilize cheese in the actual chilli?
Sadly dont got any beer, any other kind of drink/alcohol that would do?

[Anonymous No.5488897]

>>5488894
>cheese

Grate it on top when it's done.

>no beer

This usually upsets /ck/ but a cup of strong black coffee goes great in a pot of chili. Adds richness and smokiness.

[Anonymous No.5488900]

>>5488888
>But the only people who cry over beans (in chili) are those who are too precious to handle it. Those who like beans in chili pretty much still always like chili without beans too, but just prefer with. The no bean fairies (you) can't stop crying over beans in their chili. The rest of us are fine either way.

Very well said. You got it pretty much exactly right.

If I had any change to it, it would be s/cry/whine/

[Anonymous No.5488901]

>>5488897
aint got coffee, so no luck there.
Might just use a Dr Pepper, usually works out pretty well

[Anonymous No.5488911]

>>5488889
Nobody I know calls it chili con carne. Chili is just like "curry" now. Not that there's anything wrong with being a purist, but you don't need to be a spaz about it. Change can be good.

[Anonymous No.5488913]

>>5488911
Calm down autist. I used the term chili con carne to describe the hamburger meat creation, versus all the authentic texas style or whatever else. I call it chili at home, but for the sake of clarity, in a forum, I was correct either way.

[Anonymous No.5488917]

>>5488888
>>5488900

But that's not true. These people almost always follow it with something about "it might be a delicious bean and beef spicy stew, but it's not chili". Or in other words, they still happily eat it but wouldn't term it as chili. It's not about the flavors of the dish or whatever, it's literally just a terminology thing. Like how some people get very upset about a minced beef and potato pie being called "shepherd's pie". IT'S NOT SHEPHERD'S UNLESS IT'S LAMB etc. It doesn't mean they won't eat it or won't enjoy it, it's just that different people have grown up with different understandings of the meanings of certain words. To you, beans in chili might not mean shit, to someone else it might disqualify it from being called chili. Same with shepherd's pie being made with beef.

It's a pointless fucking discussion anyway, I don't know why it gets so much attention here.

[Anonymous No.5488921]

>>5488913
>Calm down autist
smd
>I was correct either way
I worship you

[Anonymous No.5488953]

>>5488911
Only brits call it "curry" like it's a whole thing like that. Everyone else probably names a dish by the dish name, so that you can distinguish a thai dish from an indian from an indonesian. Is it thai green curry or chicken dopiaza or gulai sayur?

[Anonymous No.5488961]

>>5488901
>Dr pepper
>in food
low quality b8 m80

[Anonymous No.5488973]

>>5488961
>not eating dr pepper glazed ham

[Anonymous No.5489007]

>>5488663
>chili
That is clearly a stew, even if it does have "chili" spices.

Funny this thread should pop up as we are about to eat dinner with a pot of chili I had going int he slow cooker overnight.

Pic related was last night.

[Anonymous No.5489014]

>>5489007
What makes that stew and yours chili, other than maybe the carrots (but putting corn in chili is equally faggot-tier)?

[Anonymous No.5489016]

>>5489007
And what it looks like now

[Anonymous No.5489026]

>>5489014
Too thin. That and carrots in chili is just a bit...weird. They don't really go with the flavor.

[Anonymous No.5489058]

>>5488891
>No tomatoes though.
thank you for saying this.
no corn either, jesus christ.

[Anonymous No.5489068]

>>5489058
>no corn
>this guy does not enjoy that satisfying snap and hint of sweetness they give to chili
maximum pleb

[Anonymous No.5489088]

>>5489026
>Too thin. That and carrots in chili is just a bit...weird. They don't really go with the flavor.
I've seen more than one of those adored idols of british cooking putting carrots in their "american style chili". Ramsey even puts cinnamon, bay leaves and shallots into it. So maybe it's a thing people overseas are taught that it's soup made with "mince" and all you need is chili powder to make it chili?

[Anonymous No.5489096]

>>5489088
Can't quote because I'm on my phone, but that last sentence, yes that is exactly what we think of as chili in Britain. As well as kidney beans being mandatory, as without them, it's just spicy bolognese.

[Anonymous No.5489110]

>>5488917
>I don't know why it gets so much attention here.
Because chili threads are the easiest way to troll /ck/

[Anonymous No.5489150]

>>5489016
>corn in chili
YOU SHUT YOUR WHORE MOUTH.

[Anonymous No.5489155]

>>5489088
>>5489096
oh god.......That's terrible. It's a disgrace.

[Anonymous No.5489202]

aw yeah nukkuh just finished some 30 minute chilli in honor of this thread

[Anonymous No.5489735]

>>5489150
YOU'VE NEVER HAD CORNBREAD AS A SIDE DISH TO CHILI? THIS ISN'T MUCH DIFFERENT.

[Anonymous No.5489764]

>muh authentic chili con carne

I bet you people eat so many bastardized dishes like pizza and bolognese, so why get so uppity about your damn chili?

[Anonymous No.5489768]

>>5489150
At least that corn came straight off a cob that came from a local farm and all that shit. Stuff in the store looked like ass so found some at local farmers market(along with the green bell pepper thats also in there) and it is fucking amazing.

>>5489764
>pizza
>bastardized
Wrong thread dickcheese

[Anonymous No.5489776]

>>5488663
Pretty standard, but I add some chinese five spice as well.

[Anonymous No.5490882]

>>5489096
Bullshit son. The chili I make is thick as hell and served on rice.

Ingredients: 500g beef mince
1 tin of chopped tomatoes
1 empty tin of chopped tomatoes filled with water
1 large onion, diced
1 tsp chili powder (add more to flavour)
1 tsp cumin (more to flavour)
salt

Fry mince and onions off then add the rest and reduce until thick. Serve with rice. None of that chili-flavoured meat soup in my house.

I went to the USA and visited "Chili's" and ordered the chili. Imagine my surprise when instead of a being served a large portioned main meal, I got a small bowl of watery meat soup. How can a place called Chili's fuck up chili??

[Anonymous No.5490884]

>>5490882
Oh and kidney beans too. 400g tin of kidney beans in with the rest.

[Anonymous No.5490897]

>>5490882
Because they're a garbage, yuppie-tier chain that appeals to alcoholics and people who want familiar food on their business trips in the midwest. Shit fucking blows.

[Anonymous No.5490901]

>>5490882

>>empty tin of chopped tomatoes filled with water

WTF is wrong with you, son? Use something with flavor, like beer, beef stock, vegetable juice, etc.

>>How can a place called Chili's fuck up chili??
Chili's is a shitty chain restaurant that's one step above McDonald's. It's hardly surprising their food sucks.

[Anonymous No.5490925]

>>5489735
IT'S NOT REMOTELY THE SAME. ONE IS A BREAD TO EAT ON THE SIDE, THE OTHER IS CHILI SHAME.

[Anonymous No.5491104]

What type of beer do you add to chili?

[Anonymous No.5491109]

>>5491104

Any kind works, but I prefer a good strong dark beer.

[Anonymous No.5491126]

Chili without beans is just spicy marinara sauce.

[Anonymous No.5491128]

>>5491126
LOOK MOM, I POSTED IT AGAIN

[Anonymous No.5491177]

With sugar.

[Anonymous No.5491217]

In your honor I will make chili con carne tonight or tomorrow. I think I'll either get back in this thread or make a new one. Thanks for the inspiration /ck/

[Anonymous No.5491224]

>>5489068
>satisfying snap
hohokay whatever
>hint of sweetness
there are plenty of other things in chili that add some sweetness without being as boring or nutritionally worthless as corn.

[Anonymous No.5491493]

obligatory, this is how I do it, and this is my OC

Enjoy

[Anonymous No.5491522]

>>5491493
I like that recipe man, thank you for sharing that.

[Anonymous No.5491523]

>>5491493
wtf. where are the beans? do americans relay do this?

[Anonymous No.5491530]

>>5491493
>no beans or chunky vegatables

eh looks good. but not chili to me

[Anonymous No.5491533]

>>5491523
Just add some beans you fucking faggot.

[Anonymous No.5491538]

>>5491523
same guy here, I make chili with beans all the time ( most of the time). Americans? You mean the people who carried on the chili tradition after cortez and other fuckers killed off the native americans?

Here's a history lesson on chili for you fucks.

Chili cultivation started in Mexico thousands of years ago, before any civilization arose on this planet. The people of Mesoamerica have been making "chilis" from tomatoes, chilis, meat, and yes beans or even without beans for time eternity.

Chili is simply any stewed dish where chilies are the primary ingredients. tomatoes, meat, and beans can be used interchangeably.

Here's a short source for you:

http://www.foodtimeline.org/foodmaya.html

The dish called "Chili con carne" by modern texans is only that, a modern dish. It's also called Texas chili, and no, it doesn't have beans in it. However, you can still call it texas chili or whatever you want, because beans have been used in chili as a normal thing for thousands of years.

[Anonymous No.5491544]

>>5491493
>Without further adieu
Stopped reading right there

[Anonymous No.5491547]

>>5491493
>meatballs with chili sauce
What the fuck


>>5491224

>boring
>neutral
Confirmed for never having eaten good chili with corn that didn't come out of a fucking can.

[Anonymous No.5491548]

>>5491544
You're literally the first person to notice that, have an internet point:

+1

[Anonymous No.5491549]

>>5491547
meatballs implies there is something in the meat, I just formed them like that so they'd stay in larger chunks.

[Anonymous No.5491552]

>>5491549
>meatballs implies there is something in the meat
No you mongoloid, it implies you made the meat into a fucking ball and just threw it in there. That shit in that vert is nothing more than meatballs with a chili sauce.

[Anonymous No.5491557]

>>5491552
How is it different from using chunks of whole meat?

[Anonymous No.5491559]

>>5491552
What do you think chili con carne was that the early texans made?

I'll go ahead and answer for you, since you are too stupid to know what it was.

It was dried chilies, dried meat, seut, and spices pounded into dry bricks that they could mix with water and cook on the trail.

The beef fucking crumbles anyways, because it stewed for 2 damn hours. You can plainly see that in the last picture.

[Anonymous No.5491562]

>>5491552
buttmad ignorance at its finest

[Anonymous No.5491565]

>>5491552
No, if anything what he made is more like mini salisbury steaks.

[Anonymous No.5491566]

>>5491559
>early texans

[Anonymous No.5491571]

>>5491557
Because it's a GIANT FUCKING BALL OF MEAT.

>>5491559
>early texans
that are no longer relevant
>plainly see
I plainly see a few crumbles that were knocked lose from stirring and the GIANT FUCKING PIECES OF MEAT that are still sitting there in one piece

[Anonymous No.5491574]

>>5491565
No, because the ground beef fucking crumbled after stewing for hours

Goddamn idiots in this sub sometimes, the other times I posted this people understood what I was doing

I just prefer huge chunks of ground beef to minced bullshit

[Anonymous No.5491578]

>>5491571
big pieces that are still smaller than the original pieces, easily half the size from what I can tell

damn you guys are stupid

>>5491571
>2"
>giant

i guess the women you sleep with lie to you all the time

[Anonymous No.5491581]

>>5491571
.A meatball is made from an amount of ground/minced meat rolled into a small ball, along with other ingredients, such as breadcrumbs, minced onion, spices, possibly eggs and herbs

k

[Anonymous No.5491584]

>>5491578
>i guess the women you sleep with lie to you all the time

Fucking rekt

[Anonymous No.5491585]

>>5491578
>easily half the size
You are full of shit good sir, and with eating that garbage I am not surprised.

>>5491578
>hurr durr penis joke
cute

>>5491581
>hurr durr dictionary
Oh shit you pulled out the LOOK AT THE DEFINITION card.

>>5491584
nice samefag

[Anonymous No.5491586]

>>5491585
I'm sorry you are so buttmad at someone who can cook, where is your OC anon?

[Anonymous No.5491587]

>>5491574
Calm down I'm just fucking with the meatball guy. I already told you I liked the recipe.

[Anonymous No.5491588]

theres a reason the early texans were conquered.

[Anonymous No.5491590]

>>5491586
here
>>5489016
>>5489007

[Anonymous No.5491591]

>>5491585
lol he doesn't even deny his dick is small

[Anonymous No.5491593]

>being this mad over a shitty meatball & chili soup

shiggy

[Anonymous No.5491594]

>>5491590
>no meat at all

oh look, you made a different variation of chili. Are you so threatened by someone else's chili that you have to insult it with insults that don't change the fact that it's still chili?

[Anonymous No.5491601]

>>5491594
>no meat at all
You blind m8?

[Anonymous No.5491602]

>>5491593
I actually used chilies, and not chili powder. Easily better than most of the shit posted here.

I should have taken pictures of the smoked brisket chili I did. I usually make chili from chuck. I've also made it from pork shoulder, ground turkey, ground chicken, pulled smoked chicken, smoked salmon ( try it sometime), smoked turkey leg..

[Anonymous No.5491604]

>>5491601
Just shitty pics, looks like tomato baked beans

[Anonymous No.5491606]

>>5491594
He's trolling.

[Anonymous No.5491607]

>>5491604
You gave up already and are resorting to being a shitty troll? cute

[Anonymous No.5491609]

>>5491602
please tell us more about how great you are

[Anonymous No.5491610]

>>5491607
There's more than 2 people here anon

[Anonymous No.5491613]

I prefer chopped meat(like, pulsed a bit in a food processor, until it's shredded but not paste) to ground or chunk for chili
and I put beans in it, and thicken it with tortilla chips. As for the seasoning I use cayenne, smoked paprika, ancho chile powder, summer savory(it's a popular herb around here), cumin, and a bit of fennel seed. Plus black pepper. The only real trick is not to add salt until after the tortilla chips, since they salty as fuck

[Anonymous No.5491620]

>>5491607
seriously though did you even use whole chilis? or just dried powder that's 3 years old?

[Anonymous No.5491622]

>>5491620
Chili powder that is about a week old, bell peppers and some minced up jalapenos. Anything hotter and it fucks with my system.

[Anonymous No.5491625]

>>5491622
Try using whole chilies like that other anon did, works out a lot better. Lot more chili flavor without all the heat, especially if you use ancho, new mexico, california, and maybe a few chipotles.

[Anonymous No.5491626]

>>5491622
thats not how the early texans did it

[Anonymous No.5491630]

>>5491625
Can't. I have tried it before after removing all the seeds and veins and i ended up with horrible cramps for a few days, so i'm stuck with weak-ass jalapenos until I find out whats wrong with me.

[Anonymous No.5491633]

>>5491630
What the fuck is your problem? What dried chilies did you use? The point is they are dried, but have more fruity chili flavor than old ass powder you bought at the store. You probably just got a too fucking hot variety.

Chipotles are dried smoked jalepenos anyways...

[Anonymous No.5491634]

>>5491630
Also, new mexico/california chilies, and anchos have hardly any heat

[Anonymous No.5491641]

>>5491633
No fucking idea, thats the fun part. Got em as part of a "mixed" bag of various "mild" chilis, as the bag said from the "mexican foods" isle.

>>5491634
To you maybe, but I can't handle em. I used to be able to eat spicy shit all the time but not anymore.

[Anonymous No.5491644]

>>5491641
They're not fucking spicy. Stop trolling.

[Anonymous No.5491646]

I'll get around to making a proper vertical or something sometime.
My simple chili recipe is as follows:
3 or so lbs of ground beef
a medium to large yellow onion, diced
a bulb of garlic, diced
a red bell pepper, diced
2 10oz or whatever... cans diced tomatoes and peppers, drain one of liquid
1 8oz can tomato paste
a handful of chopped pancetta or bacon
and the spices... if I feel like roasting and grinding: a bunch of anchos, NM, chipoltles and any others til you end up at aroud 1 cup spices
if not, something like:
1/3 cup light chili powder
1/3 cup dark chili
powder
2 tbsp smoked paprika
1 tbsp chipoltle powder
2 tbsp ancho powder
2 tbsp fresh ground peppercorns
keep in mind, I eyeball everything
The final ingredient: Beer. I usually use a bock or a marzen style. Shiner Bock works well. 3 bottles.

I like to use an enameled cast iron pot to cook in.
To start throw throw the pancetta in the pot, fry it up
Toss the onion in for a bit
Toss in the red bell and garlic, sauté a bit more
Toss in the beef, stir until almost cooked
Toss in spices, stir until cooked
Drop in tomatoes and paste, stir
Pour in beer, stir
Bring to boil, stir and all that
Reduce, let simmer, stir occasionally
Wait 4 to 24 hours, continuing stirring occasionally
Eat.
It's good by itself, with cheese and chips, over rice, on hot dogs, french fries, whatev.
Usually looks something like this not long after the beer is poured in.

[Anonymous No.5491650]

>>5491644
Says the guy who thinks EVERYONE IS THE SAME AS ME. Go soak your head.

[Anonymous No.5491653]

>>5491650
They are objectively lower on the scoville scale than jalapenos. If you can eat them, you eat Anaheims. That's how I know you're trolling

[Anonymous No.5491656]

>>5491646
Guy that posted the other ground beef recipe

I like your recipe bruh

Beer is awesome in chili

>>5491650
Then how can you handle jalepenos? I guess there is a difference, I never get chili ass when i eat fresh chilies, but if I eat my chili with tons of dried chilies turned into a paste, i get chili ass everytime. Burns your anus like hell, even if they aren't hot chilies. I have a chilies colorado I make with New Mexico chilies and a ton of tomatoes, but it gives me chili ass everytime.

>>5491653
Man, anaheims have even less cap in them than new mexicos.

[Anonymous No.5491669]

per KG of meat

1 can of kidney beans
1 can of choppen tomatos
2 Onions
1 Bell pepper
1tbs oregano
2tsp chili powder
1tsp cayenne pepper
1tsp paprika
a generous amount of pepper
one chicken stock cube
2 squares of dark chocolate

spices go in with the onions for a few mins before the meat. DONT drain the fat. add the chocolate a few mins before serving.

[Anonymous No.5491672]

>>5491669
oh fug, and two cloves of garlic

[Anonymous No.5491680]

>>5491653
>>5491656
>not knowing their are dozens of different varieties of jalapenos with varying levels of heat
Good job

And anaheims can be a hell of alot hotter than jalapenos, depending on the variety.

[Anonymous No.5491694]

>>5491680
The jalepeno variety would have to be a really low heat one, and anaheims that have heat usually are just new mexicos/california/hatch

jalapenos you get in the store vary so much that if he's not had a bad experience with them, you can assume he can handle the moderate heat that is average for them

[Anonymous No.5491703]

>>5491694
Seeing as it is some random variety from a mass-merchant(Safeway) it most likely is.

I might have to hunt for the low-heat anaheims and try again, but that experience was fucking awful and I would rather stick with what works.

[Anonymous No.5491704]

>>5491703
anaheims in general are low heat, anything more and they usually are called californias

the jalepenos at stores can vary, they usually throw 3-4 different cultivars in there but in general they are easily 10-100 times hotter than anaheims.

[Anonymous No.5491708]

>>5491704
Shitty luck i guess? Or the bag I got wasn't actually anaheims or was some fucked-up variety that will melt your face, which would explain it.

[Anonymous No.5491709]

>>5491708
They look identical to Hatch chilies, which can range from anaheim level heat to serrano level heat. At my local store, they charge more for the hatch kind so I always ring them up as Anaheim.

[Anonymous No.5491710]

[Anonymous No.5491712]

>>5491710
only a pleb would use this

just make your own by dehydrating dried chilies further in your oven on the warm setting for a few hours, then grind them up with coffee grinder/spice grinder/molcajete/mortar and pestle

[Anonymous No.5491720]

>>5491523
Only the idiots in Texas and surrounding areas

[Anonymous No.5491722]

>>5491708

How large were they? Anaheims are much larger than a Jalapeno or serrano so they should be easy to distinguish.

[Anonymous No.5491729]

>>5491722
yeah but as I said, they look identical to hatch chilies that can get up to 100k scovilles, he probably grabbed hatch chilies instead

dried new mexicos just aren't that hot though, more like around 1000 scovilles

[Anonymous No.5491732]

Chili today, hot tamale.

[Anonymous No.5491735]

>>5491709
heheh...not the person you're responding to but anyway...
Last Hatch season, I bought pounds and pounds of them, roasted them, and tucked them away in my chest freezer for later use (Like I normally do every year). A few months ago, I pulled a bag out to use in a curry I was making. Well, the chiles in that particular bag were hot as everloving fuck (unlike previous bags I'd already used) and I pretty much blew out my intestinal tract from mouth to ass on that dish. Holy fuck, 4 months later I can still remember how hot it was. I don't think I've ever had a batch of Hatch chiles that hot before, or since.

[Anonymous No.5491749]

>>5491712
>dehydrating dried chilies
>oven

thats under the assumption I buy fresh produce, and even have an oven which I don't.

I just buy this stuff, microwave it and add the powder.

[Anonymous No.5491750]

>>5491722
About twice as big as a average jalapeno i think.

[Anonymous No.5493283]

>>5488663
wont be sharing my family recipe

:nope:jpg

[Anonymous No.5493286]

roll

[Anonymous No.5493288]

roll!

[Anonymous No.5493301]

red kidney beans
black "turtle" beans
pinto beans

now you have perfectly spiced chili

[Anonymous No.5493308]

in my experience cumin is the most important thing.

i throw everything i've got at chili when i make it so i'm not gonna list it all.

[Anonymous No.5493315]

>>5493301

Thanks to /ck/ I can no longer see pictures of vintage girls on 4chan without assuming that it's some fat housewife with /pol/ beliefs

You might as well start tripping avatarfriend

[Anonymous No.5493327]

>>5493315

[Anonymous No.5493342]

>>5488663
>>5488663
as it should be mexican style
CHILE COLORADO

https://www.youtube.com/watch?v=GxlF9HPAWNQ

https://www.youtube.com/watch?v=PTy-KubMTI0

[Anonymous No.5493370]

>>5491104
>>5491109
>dark beer in chili
My nigga. So many chili recipes call for piss beer but then add chocolate or some shit to get that bittersweet taste, but I'd rather just use a brown ale. Pic related.

[Anonymous No.5493384]

onion, tomato, pepper, corn is all you need. hot stuff is for hipster and meat is for murder loving subhuman scum.

[Anonymous No.5493389]

>>5488911
>>5488953
...curry is a loanword that means spicy sauce in the original context.

It's perfectly correct to label them all curry. It's like saying "spicy" but with a particular meaning that implies a range of dishes and accompaniments.

[Anonymous No.5493929]

>>5491548
No he's not I remember someone noticed it when you were making that thread

[Anonymous No.5493958]

>>5493384
YOU are a disgrace to the human race and more importantly, should NEVER be allowed to even be within 100 yards of a chili pot. Get out and never darken our doorstep again.