/ck/ - Food & Cooking

>>12329735
That buffalo chicken chunky soup is fucking vile.

>>12329735
That ro tel canned stuff just ruins everything 'mexican' or 'texmex'.

Good luck and show us your results anon I'll not dismiss you before the deed is done.

Currently prepping is 93% ground beef with half an onion, a whole yellow pepper, wuster sauce, and red cooking wine

Also gonna add a bit of bacon bits.

>>12329739
Thats what I'm debating about adding or not. I feel like it could be really good or it could ruin it. Are you saying you've had it before by itself and think its gross? Maybe if I added it with a bit of liquid smoke it'd be alright. Thing is I'm low on beef and have no beans so I wanna stretch it out a bit

>>12329739
>>12329749
I've never had it but there is no way I would add a mass-processed meme-flavor derivative product to my own cooking.

'Buffalo Everything' is one of the more unfortunate trends in mass-produced foods.

>>12329755
My alternatives for the chicken soup are either fast defrosting and dicing up rouladen or tenderloin steak and maybe some beef broth. This would definitely be more traditional.

Part of me wants to get crazy though

>>12329742
Your meat to vegetable ratio is way off, way too much pepper.

>>12329771
Thats why I'm looking to add more meat. My options are limited

Fuck the chicken soup, no need to be a savage about it. I'll just dice these up real good and let them go slow and low

Any other suggestions?

....enchilada sauce?

Yeah, this aughta do fine as long as I don't let it get too chewy. Can probably skip the beef broth too since all the veggies will let out moisture

Roaladen and tomatoes in, with a cheeky dash of liquid smoke ;)

What say you /ck/, I'm the bacon last since its already cooked but should I add the spices now or after its simmered while covered for a few hours?

>>12329795
>>12329784
Totally legit, chili should be made out of low-cost ingredients. You're going to beat the shit out of the meat anyway, people who put good cuts in such concoctions are morons.
It's supposed to be a low-fat meat, a scum of fat on top of chili is what's savage.
> Can probably skip the beef broth too
Broth and stock have their place, but I've never seen the *necessity* of it. I always have some on hand but without any I do exactly as you do.
Buying broth is crazy unless you're just starting out.
If you are established and don't have broth, it means you throw food away which is a sin.

>>12329735
>Excuse the white trash ingredients
I guess my roommates have turned me into white trash then, goddamnit white people

>>12329823
I put mine in and then adjust later.
Wish you had a better phone and smaller pics.

>>12329823
>>12329823
>>12329823
Wuh... wait you didn't sear that meat first? Oh shiiiiiiiiit

Quick get it out of

>>12329828
Good points, and fair enough. I think I'll forgo it this time

>>12329830
People round here like to shit on McCormicks it seems

>>12329831
Good thinking. I do too, sorry for the size and quality.

>>12329836
>>12329823
Get it out of there and sear it first before it's too late!!!

>>12329836
>>12329843
Oh shi-
Too late. My thinking was that letting it simmer would get it more tender, didn't even think about giving it outer texture. Good tip for next time, thanks

>>12329823
dont forget the beans

>>12329853
NO BEANS

>>12329853
>>12329856
Oh no the Chili Bean Wars.
I like both, eager to see what OP comes up with.

Its smellin mighty good boys, and the rouladen already cooked to where I want it. Will it set up if I turn the heat off and leave it on the burner till dinner time, or should I add some flour to make it a bit thicker? Its awfully runny right now

Its my first time making it 'from scratch' so any guidance is helpful

>>12329886
I would let it reduce and thicken but that's me and I'm not there. Goal being to let the veggie's starch do the work.

>>12329917
Good deal. I was probably hasty with adding the meat, should have let the veg cook down more. Should still be good with patience tho

>>12329924
That's the beauty of chili.

>>12329917
>>12329924
So in this case, I would want to let it sit on lo while UNCOVERED, then?

>>12329934
Yeah, I modulate the cover action, it will still reduce with a cover on it'll just take forever and you risk making is a mush. Go with no cover at first then I put partial, all, depending on how fast the ingredients are cooking.
Goal being to have it reduced/cooked at the same time.

An 'advanced' technique I use is to cook it too far down, slowly so it doesn't burn, then reconstitute before serving. Seems to concentrate the flavors in the ingredients.

Of course, finished chili that is then chilled for 12+ hours in the fridge and heated back up is 100% the best. Probably same principal in action.

I'm not the chili god nor claim to be, but I like my chili.

I hope you're not having me on, anon, this is fun.

>>12329853
Deanz not beanz

>>12329749
I bought it once just for shits. It's tastes and looks like puke. It's a bright orange soup which is off-putting as well. I can't say rather adding it to something would help/hurt but I wouldn't.

>>12329766
Save the steaks just use the weird chicken and see how it comes out. By the looks of it, you're not making a super serious chili anyways so who cares just have fun.

>>12329959
>I hope you're not having me on
Not at all, you've been a great help! I'll use this technique for sure. And yeah, it always is better the second day.

>>12329977
Naw it was just a couple cuts of rouladen, nothing too fancy. I'll save "buffalo chicken chili" for another day, I like the idea of it but would rather use proper chicken breast and be able to control the amount of buffalo seasoning that is used.

I do wish I had a beer for this

>>12329742
Fixed a simple grilled cheese in your honor anon.

My chili goes

7 quart Dutch oven 400F in oven while chopping
2 onions diced
2 shallots diced
Bundle of green onions chopped
Garlic diced
Dutch oven on stove at medium high heat
Butter in (add chopped bacon at this point if you like but less butter if you do I don't measure shit I eyeball so don't ask)
Mix the fucking diced bulbs around until transparent
Add 2.5lbs of 85% lean ground beef (preferably chuck)
Mush that shit around with the onions and garlic until it browns and forms chunks
Add a little beef broth around the edges to deglaze
Add two small cans of tomato sauce (i buy kirkland)
Add 3 cubed heirloom tomatoes
Add 1 diced red bell pepper
Add whatever peppers you fucking want, I like fresno
Add a couple scoops of this salsa
Add fresh ground cumin, pepper, red chili flakes, mustard seeds, clove, fennel
Add basil, oregano, salt, cinnemon, sage, smoked paprika, and cayenne
Let it simmer and mix it around
Add brown sugar and more salt, base flavors (onion and garlic powder), or heat with chili flakes or cayenne to taste

No beans.

>>12330292
Dutch oven is unnecessary pretentiousness, but if you roll that way, fine.

There is no right way to do chili so your chili is probably delicious, sounds good anyway.

>>12330305
Nah man, buy one. It will make you throw away your instapot, your crockpot as completely useless.

Watch A Taste of History with Walter Staib on Amazon. The deglazing process is really important and you can't really do it with a shitty pot. Plus the heat is much more even. That reminds me that I forgot to mention fresh grated nutmeg in my chili.

>>12330318

Hope you don't take this as a contest, I like discussing these things.

I fry my chili meat in a pan, and drain off the fat, I wouldn't deglaze chili meat. 85% has a ton of fat in it still. I use 80/20 most times.

I don't have any thin-bottomed pans and wouldn't attempt to deglaze in them anyway. My pots and pans are premium-brand items from secondhand stores. My iron dutch oven was left by a neighbor at an apartment who was growing flowers in it. My enameled dutch oven came from a goodwill store and cost me $5.99. It's a $75 pot, minor blemishes.

I don't have an instapot I have pressure cookers. I don't use rice-cookers.

Slow-cookers are magic and extremely cheap to run, and very useful. I do a polish sausage potato cheese thingamabob my mom used to do and it is Autumn magic. Another thing I do is thaw big containers of frozen stock I save overnight, crock-pot is awesome at that. You shouldn't thaw big chunks of meat in it but I've never had a problem with soups and stocks where the meat bits are cooked several times anyway (fractional sterilization).

I like your chili recipe and might try it. Thanks for geeking out with me anon.

I will check that dude out.

>>12330399
For real though man, buy that salsa. It's overpriced outside of AZ where I live but you can order it on Amazon for like 16 bucks. It's worth one try though as it's the best salsa I have ever had and I'm an AZ native. It's about 8 bucks at local grocery stores but it's all I buy now.

>>12329784
enchilada sauce is tomato plus chili, it would work just fine

>>12329830
mccormicks is frowned upon, and I blame this comic for it

One large bottle of Ragu Traditional
One can of Hanover Dark Kidney beans
One packet of mild McCormick chili sauce
One pound of ground beef
a packet of Kraft shredded cheddar cheese
some sour cream

This is god tier folks just heat it up until it is bubbling after you brown the hamburger

>>12330518
>throw McCormick mixture away
>add exact same McCormick spices to new mixture, use that instead
Yep

>>12330292
That's a sloppy joe

>>12330581
>no brown sugar
I don't see it that way.

>>12330145
Cheers!
Its still pretty watery for night one but turned out very flavorful and spicy

>>12330518
Preground spices are shit desu though.

Black pepper, cumin, clove, and nutmeg are the worst victims of being preground

>>12330581
If you don't put anything sweet into your chilis and currys you're gonna have a bad time.

>>12330648
That's a win for you, enjoy. I'm making baked beans from scratch dried.
>>12330771
You're right but I bought fresh-ground cumin from a spice store and it lasted and was fragrant for months. I had to store that crap in two layers of bags, inside of an airtight container, god it was fragrant.