/ck/ - Food & Cooking

[Anonymous No.8875061]

Chili tomorrow. Throw some good seasonings at me.

Obviously there will be the standard:
Chili powder
Cumin
Cayenne
Smoked paprika

Give me some good stuff to kick this up a notch.

[Anonymous No.8875066]

Here, listen up to me

Few squirts of hot sauce
Small splash of beer
Toss in a slice of cheese and just let it completely liquify

[Anonymous No.8875076]

Actual dried peppers instead of powder.

[Anonymous No.8875079]

>>8875061
Just give it a good old bamb with the spice weasel

[Anonymous No.8875084]

>>8875066

Got some Franks I can stick in there.
Already got the beer I could use.
Not too keen on the cheese, save that as a topper when it's done.

>>8875076
Got a shit ton of dried peppers. I'll get them blended up and in there.

[Anonymous No.8875086]

>>8875061
Fresh chillis, dried chillis. Mince the dried chillis and toast them with peppercorns before either adding them straight or grinding them. Fresh chillis should be added at the start of cooking; dice up three or four of various varieties if you can get them, but regular ones work fine.

Also toast off the dried spices as well in a dry frying pan before putting them in the pot.

Used diced meat instead of mince. Left over roast beef honestly works best, but diced beef also works. Mince never seems to work for me, even if I fry it off first. Regarldess, make sure you brown off your meat first and deglaze. You can use beer and I'd recommend using a lager, but water honestly also works to get that stuff off the pan. Also make sure you fry off your onion first at least to softened state.

I just finished making chilli for this evening. It'll be in a slow cooker all day and I'll make some guacamole to eat it with some tortilla chips. With the guacamole, make sure the avocado is ripe and mushy. Add a diced onion, a clove of garlic, coriander diced up and the juice of one lime. Mash up with a potato masher until nice and smooth.

[Anonymous No.8875089]

>>8875086
You might also want to add some fresh chillis right before serving. One or two diced up just to give an extra dimension.

[Anonymous No.8875189]

I think adding a little flour actually makes a huge difference. You get an extra savory/gluten note that can be hard to get otherwise. I add maybe 2 tablespoons for a whole pot of chili, which isn't very much. You probably won't get any thickening effect of note but the depth of flavor will increase. Just make sure to cook the raw flour taste out, which may take 15-30 minutes, depending on what you're doing.

[Anonymous No.8875201]

dump the chilis in multiple stages.

an early dump gives it a long, mellow heat. a middle/later dump gives sharper heat.

thicken with masa or finely ground corn chips. dump that in very early.

if you grow your own chils or can get a fuckload of fresh chilis to dry, that makes incredible chili powder. it's much brighter and more intense.

a little bit of maggi seasoning sauce is the only real secret ingredient i use.

[Anonymous No.8875219]

>>8875201
The best way to thicken I find isn't to add a thickener, but take some chilli once it's cooked, put it on a frying pan (with no oil) and boil off the excess fluid.

[Anonymous No.8875221]

>>8875061
Start with some bacon in a pan, get it crispy and dice it up, and leave the bacon fat. Cook up your meat (about 2lbs of ground beef, leftover brisket, diced chuck roast w/e) in the bacon fat on medium-high to get some goodness on the pan bottom, and move to pot with the bacon. Throw in diced onion(And any peppers you add if uncooked) with some salt to start deglazing, and get em translucent (about 12 minutes but keep an eye on it whole time). Throw in some garlic before its done (~11 minutes). In this onion/garlic/fat concoction throw in your spices (chili powder like >>8875086 said(2 TBs, smoked paprika (1.5 TBS), cumin(2 tsp), pepper, worcestshire, soy sauce, allspice, a touch of cocoa poweder. Add liquid smoke or coffee (splash) too if you have it) and cook for about a minute. Pour over your beer in this pan and scrape the bottom with your wooden spoon. Put it in the same pot with your meats with about 28oz of tomato product (crushed tomatos. tomato sauce. diced tomato. canned or fresh) with beans if you want, and simmer for 4-6hours. If it gets too dry for your taste toss some water on it.

Serve with pasta and chedder, over rice with naan, on a cheeseburger and fries, or in a bowl with a side of cornbread

[Anonymous No.8875226]

My secret ingredient is Marmite, half a teaspoon in a large pot got unsolicited positive comments from my family

[Anonymous No.8875233]

>>8875226
I could actually see that working quite well.

[Anonymous No.8875272]

Gimme ingredients to make your favorite chili.

[Anonymous No.8875620]

BEANSSSS

[Anonymous No.8875650]

>>8875061
I add a bit of either peanut or sesame oil. Not enough to be noticeable but I think it helps the flavor profile. I also use sea salt and some cloves.

I'll also throw in a bay leaf, maybe two depending on the side of the batch.

[Anonymous No.8875662]

I unironically add a couple drops of fish sauce. Couple dashes of turmeric too.

[Anonymous No.8875668]

>>8875061
Cocoa powder.

[Anonymous No.8875677]

>>8875061
cocoa powder
cloves
allspice
serve over spaghetti

[Anonymous No.8875682]

>>8875668
Came to post this. Use high fat cocoa. It doesn't taste chocolate it just makes it rich tasting.
Chili is something where you just throw whatever in and see what turns out well. I think garlic works pretty well. I've even put fish sauce in it.

[Anonymous No.8875955]

Thoughts on cornmeal in chili?

[Anonymous No.8875969]

I'll throw a splash of coffee in for depth.

My chili always has at least 2 types of pepper, dried or fresh.

I unapologetically put in 2-3 types of beans.

[Anonymous No.8876335]

Add fat into it from the meat you cook. And dont forget to add brown sugar to give it a mellow bagckground taste. Makes the heat you add to it more even and it lingers

[Anonymous No.8876340]

>>8875955
Why would I want gritty meat sauce. Fuck cornmeal.

[Anonymous No.8876341]

>>8875677
>Serve over spaghetti

KYS

Do it now

[Anonymous No.8876717]

OP here

Ground pork
Ground beef
Yellow onion (caramelized)
Sweet peppers
Jalapeno (fresh)
Serrano (fresh)
Anaheim (dried, blended, toasted)
Japanero (dried, blended, toasted)
Chile de arbol (dried, blended, toasted)
Mexican cumin (toasted)
Ground California Chili Powder (toasted)
Ground New Mexico Chili Powder (toasted)
Ground Pasilla Chili Powder (toasted)
Smoked Paprika (toasted)
Steel Reserve Lager
Franks Red (Buffalo)
Seasoned Salt
Brown Sugar
2 Chicken Bouillon Cubes
2 Beef Bouillon Cubes

Good stuff.

[Anonymous No.8876740]

>>8876717

Forgot 2

Ground Mexican Oregano (toasted)
Cayenne (toasted)

So many ingredients...

[Anonymous No.8876816]

>>8875677
I like cheese, but goddamn, that's disgusting.

[Anonymous No.8876836]

I marinated some chunks of beef and pork in coca cola, it was great.

[Anonymous No.8876848]

>>8876836
Seared pork loin+Dr.Pepper/Coke in a crock pot is incredible.

[Anonymous No.8876855]

>>8875061
Throw in a little Chipotle powder

[Anonymous No.8877048]

>>8875061
Chopped green pepper, a bit of pickled jalapeno, quarter teaspoon of tabasco.

[Anonymous No.8877056]

>>8875955
Just chrush a couple of cups of nachos into it instead.