Chili Thread

[Anonymous No.6492700]

Hello /ck/, I had a lot of ground meat in the freezer and decided to make a big batch of Chili.

Please excuse the shitty photos, beans and lack of epic maymays.

Not pictured is a package of pureed tomatoes I had to add because it was too thick for my liking.

H-Here we go!

[Anonymous No.6492707]

>>6492700
Looks like you're off to an okay start. Good luck OP.

[Anonymous No.6492712]

I first cut up the bacon and fried it with some lard.

[Anonymous No.6492714]

>in b4 NO BEENS FAEGOAT NOT MYUH THENTIK CHILLI

[Anonymous No.6492723]

I then added 2kg (4,4lbs) of ground meat.

[Anonymous No.6492729]

whats up with the meat house and why is one a diff color?

[Anonymous No.6492732]

germans are nazis

[Anonymous No.6492741]

>>6492707
Thank you.

>>6492714
Oh well it's a valid point I guess.
I'd never claim that my chili is authentic but I just like it that way.

Pictured are peppercorns, paprika, oregano and cumin. 2tsp respectively. Had to triple that amount because I miscalculated at first.

[Anonymous No.6492760]

Doing it live!

>>6492729
I built that house to thaw it in the microwave.
One's a different color because one is beef and the others are beef and pork (Or maybe it's one beef and pork and three pork).
I'm staying at my mother's and she had unlabeled ground meat in the freezer that she said I could use.
So it could also be dog or human meat.

>>6492732
:^)

[Anonymous No.6492761]

>>6492700
>using banana peppers in chili
niggawut?

[Anonymous No.6492764]

The meat cooked for a while so I drained it.
I also started to peel the garlic.

[Anonymous No.6492777]

Added the first badge of spices.

>>6492761
The grocery store I went to had only three bell peppers (saturday afternoon - all stores are closed on sunday in germany).

[Anonymous No.6492789]

>>6492777
well shit, it'll be alright I guess but a bit dissapointing if you like heat, unless you've got some ground cayenne pepper to add in

[Anonymous No.6492808]

Peeled the garlic.

>>6492789
Wait for it, friend.

[Anonymous No.6492809]

>>6492808
Are you posting this as you cook? Shit you are gonna be here all night..

[Anonymous No.6492821]

Who needs a garlic crusher if you have a food processor.

[Anonymous No.6492824]

>>6492821
hells to the yeah!

[Anonymous No.6492826]

Hey, anon. Looks good so far. Next time, cook your meat on a flat, wide skillet in small batches. All that liquid wasn't just fat, it was things like collagen and gelatin that makes the meat delicious and crispy and brown.

Then you should cook your vegetation in that pan until they're tender and translucent.

Grinding your own spices is wonderful and brought a smile to my face!

[Anonymous No.6492829]

I seriously hope you're listening to music.

[Anonymous No.6492833]

Started to fry the onions with the garlic in some of the fat I collected earlier.

>>6492809
The chili is already done.
It's taking so long to post these pictures because I have to resize them before posting and my connection is really slow at the moment for some reason.

[Anonymous No.6492848]

>>6492829
>music
>german
op should apreciate this
https://youtu.be/ZXWqDAwx9EU

[Anonymous No.6492849]

>>6492833
Ah, i see.
Can't wait to see the rest of the pics!

[Anonymous No.6492861]

Added the kidney beans I drained and microwaved earlier.

>>6492826
I don't have access to a skillet but cooking it in badges would be a good idea.
Thank you.

I actually sautéed the peppers later on.

>>6492829
Of course.
I kept it classy (Gary Newman, Ween and the Smiths).

[Anonymous No.6492870]

Added the chilli beans to the meat.


>>6492848
Listening to this right now. Not that much into metal but sounds nice so far.
>>6492849
I'm glad someone's watching.

[Anonymous No.6492877]

lurking.

[Anonymous No.6492878]

>>6492870
im interested in how this will turn out

[Anonymous No.6492898]

Skimmed the fat off.

Sorry for the slow updates, my session has expired multiple times whily uploading the pictures by now.

[Anonymous No.6492912]

>>6492898
But you need the fat to keep to from going dry

[Anonymous No.6492922]

Added the stock.

>>6492898
*while

[Anonymous No.6492932]

>>6492761

I do that, it adds a nice clean peppery spiciness that is almost vinegary. I think it can help balance a chili nicely with other peppers

[Anonymous No.6492935]

>>6492912

no you do not, Hamtaro

[Anonymous No.6492936]

Started cutting the peppers.
The beans were finished at that point.
I fried them while gradually adding some of the collected fat until they practically started falling apart.
This helps to thicken up the chili.

>>6492912
Be patient.

[Anonymous No.6492940]

>>6492700
>lack of epic maymays
>package of bacon
Choose one

[Anonymous No.6492944]

Started sautéing.

>>6492932
I never had american banana peppers so I can't judge but these weren't spicy at all. Think green bell peppers but less strong tasting.

[Anonymous No.6492953]

>>6492700
youre doing good op. make us proud

[Anonymous No.6492956]

I then realized that I had to add more spices.

[Anonymous No.6492959]

>>6492944
Mmmmmmmmmmm

[Anonymous No.6492963]

Added more spices.

>>6492940
You got me there.
>>6492956
Thanks, man.

[Anonymous No.6492966]

>>6492963
Did you add chef john powder? Needs some kick

[Anonymous No.6492970]

>>6492944

yes, ours are somewhere right around a jalapeno, must be a varietal diiference. very clean taste with little fruit flavor at all

[Anonymous No.6492978]

And now for the heat:
Sambal Oelek, which is an indonesian paste made of hot chilis, salt and a bit of vinegar.
I added around two and a half or three table spoons and it gave the chili a nice heat.
Another advantage is that I didn't have to add any other salt.

[Anonymous No.6492988]

Three time's a charm.

>>6492966
I didn't know what that was until googling it, so no.
>>6492970
I gathered that from lurking /ck/ over the years. It's really interesting how much vegetables can differ in different parts of the world. (at least to me)

[Anonymous No.6492993]

>>6492988
indeed.

[Anonymous No.6492994]

The peppers were done sautéing.

[Anonymous No.6492999]

So I added them to the chili.

[Anonymous No.6493003]

>>6492999
hmm...

[Anonymous No.6493005]

Yes! Pureed tomatoes!

The chili was too thick at this point so I added these.

[Anonymous No.6493012]

Much better. Before I added the tomatoes I feared the spoon would break while stirring.
>>6493003
hmm?

[Anonymous No.6493017]

Added more sambal after the first two spoons were not enough for my taste.

[Anonymous No.6493026]

All done!

[Anonymous No.6493032]

>>6493026
What about garnishes?

[Anonymous No.6493033]

Closeup of my second bowl.

[Anonymous No.6493034]

>>6493026
Looks good OP. It's making me hungry following this thread, but I'm probably going to make spaghetti instead of chili.

[Anonymous No.6493040]

>>6493026
I want some

[Anonymous No.6493046]

And another one.
The chili was very thick thanks to the beans and had a nice, round taste.
This was actually the first time I cooked chili with sambal, chilli beans, oregano and fresh peppers but there's no doubt I'll do it again in the future.
Thanks for reading, everyone.
>>6493032
I was too tired and hungry for that.

[Anonymous No.6493051]

>>6493046
I see, how did the Sambal work out in this?

[Anonymous No.6493057]

>>6493034
Glad you enjoyed it.
>>6493040
Where do you live? Come and get some.
There's still some left.

[Anonymous No.6493069]

>>6493051
The sambal is just crushed chilis peppers with a lot of salt and just a hint of acidity. So it's not much different from adding fresh chilis but it keeps much longer in the fridge and you don't need to add any other salt to the dish.
It's also much cheaper. I payed 1,49€ for the jar and I could make maybe 15 batches of chili with it.

It's also great in asian dishes.
I'd definitely recommend it.

[Anonymous No.6493074]

>>6493069
*chili peppers
*paid

I'm getting too tired. See you soon, /ck/.
Good night from Germany.

[Anonymous No.6493080]

>>6493057
I wish i could but i cant fly to germany just for a bowl of chili. Let the rest sit for a day or two in your fridge, chili is always better the next day

[Anonymous No.6493127]

today, OP was not a faggot. well done, sir or miss

[Anonymous No.6493133]

>>6493127
op is a sir. no women could make a chilli that looks that good.

[Anonymous No.6493166]

>>6492700
The only way you approached making chili was your use of ground beef, onion, garlic, paprika and cumin. Everything else negates it being real chili.

Also, your final product looks like dogshit.

[Anonymous No.6493253]

>bacon
>in chili

fuck off with this meme food.

[Anonymous No.6493286]

>>6493166

all chili looks like waste, your argument is invalid

[Anonymous No.6493292]

>>6493286

There are degrees.

[Anonymous No.6493300]

>>6493292

>poop with fritos on

>can't unsee

[Anonymous No.6494411]

This morning I filled my food containers.
The chili yielded 10 portions.
I ate two yesterday because I'm a glutton.

>>6493127
Thank you.
>>6493166
It tastes significantly better, though.

[Anonymous No.6494415]

Ready to refrigerate/freeze.

[Anonymous No.6494416]

Had a portion for lunch, served with sour cream and salt&vinegar chips, because that's just how I roll.

The chili tasted even better today.

[Anonymous No.6494430]

>>6494411
how much meat meat did you use yo yield that much?

[Anonymous No.6494435]

>>6494416

I thought Sahne was whipped cream, but does it just mean cream? I've been living in Berlin for a couple of months and my German is far from ideal, have I been asking for a cup of hot chocolate with sour cream all this time?

[Anonymous No.6494437]

>>6494430
2kg/4.4lbs of ground meat and 100g/3.5oz of bacon.

[Anonymous No.6494441]

>>6494435
No, you're right.
"Sahne" is cream, but that's a container of "saure Sahne" which is sour cream.

[Anonymous No.6494532]

A couple weeks ago, our church had a chili cook-off. Ours tied for second place.

It was entered under the name "Rush's Thunderbolts."

[Anonymous No.6494562]

>>6494411
hey anon, is that glass or glass-looking plastic?

[Anonymous No.6494582]

>>6494435
schlagsahne = heavy cream (same word is used for whipped cream)
saure sahne = sour cream

just "sahne" usually means schlagsahne.

[Anonymous No.6494627]

>>6494562
That's glass. The containers are called Förtrolig and are sold at Ikea:
http://www.ikea.com/de/de/catalog/products/90233788/

I can only recommend them. Very versatile because you can also use them in the oven and 100% leakproof.

Also not that expensive. 3,99€ per container and sometimes they are on sale for 2,99€.

I got mine even cheaper because I participated in another deal at Ikea.

[Anonymous No.6494673]

>>6494627
NOT microwavable
roommate microwaves dinner in hers every night for two weeks and this crack happened just from cooking.
Can take a nuke a few times but not to often

[Anonymous No.6494787]

>>6494673
They are. It even says so right on their page. I've had mine for close to 10 months by now and have mirowaved them many, many times, (sometimes more than 7 minutes a time at a high wattage when they came straight out of the freezer) without any problem whatsoever.

Her container maybe had a fine crack to begin with she didn't saw at first that cracked even further, but that is definitely not normal.

[Anonymous No.6494794]

>>6494787
Maybe the ones she got here in Canada are cheap knockoffs,
you pay 3 Euros, here they are 1 dollar Canadian, that's like 0.50 Euros

[Anonymous No.6494807]

>>6494673
They are. It even says so right on their page. I've had mine for close to 10 months by now and have mirowaved them many, many times, (sometimes more than 7 minutes a time at a high wattage when they came straight out of the freezer) without any problem whatsoever.

Her container maybe had a fine crack to begin with she didn't saw at first that cracked even further, but that is definitely not normal.

[Anonymous No.6494843]

Sorry for the double post.
>>6494794
Do they have the Ikea imprint on the bottom?
I don't think they'd sell something that is not microwaveable as microwaveable.
But that's just what happens to glassware sometimes.
A friend of mine once had a glass teapot practically burst into shards when she put in the water.
I've used the same for years and never had that problem.

Glass is a great material but it can easily break under quickly variating temperatures when there are tensions inside of it.
Have you ever seen a prince rupert's drop?
That's insane.

[Anonymous No.6496120]

>>6494416

What containers are those? be perfect for some of the dinners I cook.

[Anonymous No.6497262]

>>6494415
Do you ship to the US?