[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 1.64 MB, 2576x1932, 20171213_121201.jpg [View same] [iqdb] [saucenao] [google]
9832266 No.9832266 [Reply] [Original]

Got cold so I'm making chili. These are the peppers I'm using top left going clockwise: guajillo, new mixican, arbol, ancho, pasilla and homemade chipotles.

>> No.9832271
File: 1.45 MB, 2576x1932, 20171213_122936.jpg [View same] [iqdb] [saucenao] [google]
9832271

Toasting them in cast iron.

>> No.9832280
File: 312 KB, 500x544, ClearMats_small.jpg [View same] [iqdb] [saucenao] [google]
9832280

>>9832266
Why do you use a wood cutting board? Aren't those infested with bacteria because they're a pain in the dick to clean?

>> No.9832281
File: 1.78 MB, 2576x1932, 20171213_124059.jpg [View same] [iqdb] [saucenao] [google]
9832281

Simmering in a quart of venison stock.

>> No.9832284

>>9832271
>>9832281
it doesn't look like you deseeded, was that on purpose?

>> No.9832291

>>9832284
I slit them and mostly deseeded. There are a few left for sure.

>> No.9832369
File: 2.51 MB, 226x400, rrrrrrrrvp8.webm [View same] [iqdb] [saucenao] [google]
9832369

>>9832266
Why not use the oven?

>> No.9832373
File: 1.59 MB, 2576x1932, 20171213_133904.jpg [View same] [iqdb] [saucenao] [google]
9832373

These are the rest of the ingredients. I ground a 70/30venison and pork shoulder, onion, poblano pepper, garlic, ground cumin and coriander seed, mexican oregano and tomatoes. I'll use 3/4 of the quart of tomatoes.

Before someone goes off on grinding, I like the texture of a rough grind for chili better.

>> No.9832381

>>9832373
>I like the texture of a rough grind for chili better.
That's why most butchers call that kind of grind a "chili grind"

>> No.9832383
File: 1.24 MB, 2576x1932, 20171213_135308.jpg [View same] [iqdb] [saucenao] [google]
9832383

>>9832369
Idk. I've just always done it in a skillet. I don't see why it wouldn't work in an oven.

Started browning the meat. I'll do 3 batches to try to get a bit of malliard.

>> No.9832402
File: 1.32 MB, 2576x1932, 20171213_140835.jpg [View same] [iqdb] [saucenao] [google]
9832402

Sweating the onion and poblano with some salt to release the juices to scrape up the fond.

>> No.9832422
File: 1.90 MB, 2576x1932, 20171213_141244.jpg [View same] [iqdb] [saucenao] [google]
9832422

Added the garlic oregano, cumin and coriander seed for 1 minute. It looks like the onions browned but they didn't - that's just all the fond I scraped up.

>> No.9832440
File: 1.95 MB, 2576x1932, 20171213_141634.jpg [View same] [iqdb] [saucenao] [google]
9832440

Blended the tomato and rehydrated peppers and added it. Then added the meat.

>> No.9832490
File: 1.85 MB, 2576x1932, 20171213_144740.jpg [View same] [iqdb] [saucenao] [google]
9832490

I'll simmer it for several hours.

>> No.9832924
File: 1.86 MB, 2576x1932, 20171213_162716.jpg [View same] [iqdb] [saucenao] [google]
9832924

And now, the coup de gras! You guessed it, beans. I cooked these overnight soaked pintos in the pressure cooker for an hour and they're going in come hell or an armed texan mob.

>> No.9832943
File: 1.42 MB, 2576x1932, 20171213_162928.jpg [View same] [iqdb] [saucenao] [google]
9832943

I'll let it go for a bit so the beans pick up the flavors. Meanwhile, I'm making homemade corn tortillas for the starch. If snyone expresses interest within 15 minutes I'll show that too, although I don't hold out much hope.

>> No.9833120

that looks real good man. nice job

>> No.9833135
File: 52 KB, 255x234, Screen Shot 2017-08-23 at 6.27.48 PM.png [View same] [iqdb] [saucenao] [google]
9833135

>>9832943
>beans in chili
say it ain't so, anon

>> No.9833152

>>9832943
Looks like my toilet after a night of whiskey and hot wings.

>> No.9833170

Not too shabby anon.
Would eat / 10.

>> No.9833192

Looks pretty goo!

>> No.9833396
File: 1.24 MB, 2576x1932, 20171213_182532.jpg [View same] [iqdb] [saucenao] [google]
9833396

It was too mild flavored for me personally, my waifu liked it though, so I had to drench it in a fermented habanero hot sauce. Now it's fucking goat.

>> No.9833550
File: 2.15 MB, 1080x1920, Screenshot_2017-12-14-02-17-22-330_com.miui.gallery.png [View same] [iqdb] [saucenao] [google]
9833550

Can anyone tell me what these are? I asked my mom who went to spain to buy me some dried jalapenos. These things smell and taste like rasins, no heat at all. Are they dried paprika?

>> No.9833650

>>9833550
Those look like guajillo peppers, are very mild, and good to use as a base pepper sauce.