/ck/ - Food & Cooking

[Anonymous No.19435118]

Time for a chili thread!

[Anonymous No.19435128]

>beans
????
start over

[Anonymous No.19435140]

>>19435128
The best chili has them

[Anonymous No.19435142]

>>19435140
nope. real mans chili has 4 kinds of meat and a dozen peppers. youre eating literal beanslop

[Anonymous No.19435146]

>>19435128
One of my favorite things on this board is watching you wierdos argue about beans in chili.

[Anonymous No.19435158]

>>19435142
I don't eat food based on what random online people say is manly

[Anonymous No.19435294]

>>19435118
>add in chicago style hot dogs
or
>add in well garnished nachos
I don't know, but chili is sexo in my mouth, desū ;-P fuck I'm salivating

[Anonymous No.19435312]

>>19435118
i like chuck roast cubed up in my chili. and a blend of guajillo, ancho, arbol and chipotle. with some beef stock, beer, onions, garlic, and ground up tortilla chips to thicken it. and wa la, tasty chili

[Anonymous No.19435325]

>>19435312
>no mention of cummin

[Anonymous No.19435333]

>>19435325
yeah some of that too. and vinegar based hot sauce. and more for serving, with some sour cream

[Anonymous No.19435395]

forget about beans stop putting tomato in your chili. when you leave out tomato everything else falls into place.

[Anonymous No.19435431]

>>19435118
i like a white chili with chicken sometimes. is that gay?

[Anonymous No.19435439]

I'm also making chili
Why do they call it chili when it's actually hot? People are so retardsed. It's leftover bbq pork and brisket in mine

[Anonymous No.19435853]

>>19435118
says chili thread posts something that isn't chili.

[Anonymous No.19435939]

>>19435439
that is absolutely not chili.

[Anonymous No.19436090]

Anybody else here take the chocolatepill? It adds so much to chili, I consider it a main ingredient.

[Anonymous No.19436144]

>>19435118
>Time for a chili thread!
OK. b..but no beans OK?

[Anonymous No.19436174]

>>19436090
>chocolatepill?
unsweetened cocoa powder sure (the alkline balances the acids and the bitter adds body)
but candy chocolate fuk no

[Anonymous No.19436536]

>>19436174
Yeah, I meant pure dark chocolate. It's the only way that I can make vegetarian chili taste great, which is weird, since I don't even like dark chocolate.

[Anonymous No.19436631]

>>19436144
Beans are great in chili

[Anonymous No.19436652]

>>19435128
gosh dang it, Texas, must we do this every time?

[Anonymous No.19436826]

>>19436536
if you put some portabello mushrooms in a food possessor and idk "mince"? then saute them with the onions the resulting chili will be pretty close to ground beef chili in taste and texture

[Anonymous No.19436928]

This thread smells like farts

[Anonymous No.19437046]

>>19435128
neck yourself

[Anonymous No.19438539]

[Anonymous No.19438582]

>>19435118
You guys put a bit of worcestershire sauce in your chilli? Worcestershire just goes in anything, its great for adding some depth to the flavor.

[Anonymous No.19438649]

what chili powder do you recommend? any generic 'chili powder' will work?

[Anonymous No.19438679]

>>19438582
I don't but I'll try this next time

[Anonymous No.19438767]

>>19438582
i use about 1 tbsp for a 8qt pot so not much but some

[Anonymous No.19438825]

>>19438649
you should make your own sloppa out of dried peppers but I hear gebhardt is good. also if you are using powder don't be a little bitch and only put in like a tablespoon for the entire pot. you should use like a 1/4 cup per pound of meat.

[Anonymous No.19438851]

Why does canned chili just hit different?

[Anonymous No.19438938]

>>19438649
chipotle chili powder if you can find it
but chili seasoning packets come with more then just chili powder

[Anonymous No.19438970]

god damn I love chilli

[Anonymous No.19438980]

>>19438649
McCormick is fine but otheranons are right, it truly is worth it to do whole dried chilis. I think chili powder chili and dried chilis chili are different dishes completely and should have different names

[Anonymous No.19438991]

>>19438970
nothing really that bad with that besides the turmeric

[Anonymous No.19439200]

>Beans
That's not chili.

[Anonymous No.19440241]

what does /ctg/ chili time general think of goulash? It's a type of chili imo

[Anonymous No.19440328]

>beans vs. no beans
who gives a shit

>when they make it too tomatoey and all watered down
now THAT is cancer

[Anonymous No.19440404]

>>19440241
I fucking love goulash.

[Anonymous No.19440420]

Chickpeas > Beans

[Anonymous No.19440423]

>>19440420
lima bean>Chickpeas > Beans

[Anonymous No.19440427]

Okay, I don't know, no do I care, where we all stand on the beans/no-beans thing, but can we all agree that using pre-packed spice mixes is a peak failure in making chilli?

>>19440241
Stew, not chilli, but excellent regardless. Fucking love paprika.

[Anonymous No.19440455]

>>19440427
eh dried spice is dried spice and the stuff in the packet is ground finer which helps prevent your chili from getting grainy like OP's pic

[Anonymous No.19441616]

>>19440241
>real goulash: stew made with meat and peppers
>american goulash: slop made with ground beef, tomato, and filler ingredients
weird how this keeps happening

[Anonymous No.19441694]

>>19440423
>>19440420
it aint chilly without kidney beans.

[Anonymous No.19441763]

>>19441694
thats the one bean i hate in chili
they're to big by the time i go to reheat it the kidney bean are the size of my thumb
small red beans, pinto, black are all good

[Anonymous No.19442261]

making chili tonight
all i got to work with is
1 can of red chili beans
1/2lb of 80/20 ground beef
1//2 of a poblano pepper
3 habenaro peppers
plenty of onion
tomato paste
cherry tomatoes ( i don't think i'll use them)
and a bunch of dried spices like chipotle chili powder, cumin, smoked paprika

plus sour cream, chives, cheese and chips

[Anonymous No.19443131]

I only like chicken chili.

[Anonymous No.19443137]

>>19442261

[Anonymous No.19443142]

I made chili recently with spicy Italian sausage, red beans and some garam masala. I gotta say, garam masala was an extremely good match for chili, have any of you anons tried it before? I added just a pinch for reference.

[Anonymous No.19443830]

>>19443137
i did it
i also had fresh garlic

[Anonymous No.19443841]

>>19435128
Beans are the best part of chili retard

[Anonymous No.19443847]

>>19443830
>It can't be

[Anonymous No.19443899]

>>19443830
Hell yeah! Now take some to work and save money too! I’ve been meal prepping because fast food taste like shit anymore. You just simply can’t beat home cooked meals.

[Anonymous No.19443928]

>>19443899
i just reheated a batch for breakfast
i wound up with a lot more then i anticipated

[Anonymous No.19443930]

>>19443928

[Anonymous No.19443952]

>>19443930
maybe a little more sour cream and hot sauce

[Anonymous No.19444028]

>>19435118
Thr closest i've had to Chilli was Chilli co carne. how different is other chilli from that?

[Anonymous No.19444065]

>>19444028
quite different if you're talking proper chili con carne with chunks of beef vs homestyle with ground beef, tomatoes, beans, fresh peppers

[Anonymous No.19444222]

>>19441616
>filler ingredients
Why do you hate beans so much

[Anonymous No.19444443]

>>19435118
Where's the fucking noodles?

[Anonymous No.19444470]

>>19444443
chili should be served over toast not with noodles

[Anonymous No.19444483]

>>19444222
refined people do not like beans

[Anonymous No.19444824]

>>19444483
You are a weird person

[Anonymous No.19444853]

>>19444483
Even all-meat chili is supposed to be served on or with chili beans and often rice

[Anonymous No.19445011]

I've always believed that beans in chili is only acceptable if you're not putting it on something, like a chili dog or frito pie.

[Anonymous No.19445029]

>>19444824
>>19444853
wrong

[Anonymous No.19445396]

>>19445029
>chili
should have at least 3 types of beans and corn

[Anonymous No.19446371]

>>19435128
fpbp

[Anonymous No.19446535]

>Stagg's vegetarian chili is the best because they spice it differently to make up for the lack of meat
>Can't find it anymore because other people also discovered this

[Anonymous No.19446678]

I made some chili tonight, it turned out pretty good.

>1.4lbs of ground pork
>3 bell peppers, red, orange & yellow
>one whole jar of marinara
>1 can of black beans
>1 can of red beans
>1 small tomato
>4oz of water
>cumin, cayenne powder, garlic powder, salt, mustard powder, caraway seed

Probably should have used a little more water since it's pretty chunky.

[Anonymous No.19446746]

>>19446678
That sounds good bro, next time try adding a really small amount of ground cloves. It's my latest secret weapon and it's amazing, because I despise the taste of cloves. A small amount in a dish though changes it for the better, without making it taste like cloves.

[Anonymous No.19446774]

>>19436090
Yes! I thought it was some gimmicky shit, someone trying to be clever using it instead of just sugar, but it's excellent. You can kind of taste the chocolate if you're looking for it, but otherwise it just enhances the dish without making it taste chocolatey.

[Anonymous No.19446783]

>>19438582
Fuck yes. Also soy sauce works well to boost the umami, but you have to be careful not to go overboard.

[Anonymous No.19446797]

So...when is someone gunna post a chili recipe in this thread?

[Anonymous No.19446910]

>>19446746
>without making it taste like cloves.
thats what a lot of people don't get about chili and its seemingly out of place ingredients like cinnamon, cocoa, coffee, clove etc.
you don't taste them but the overall flavor is enhanced

[Anonymous No.19446923]

>>19446797
dried peppers
dried beef
water
add to pot and boil until soft enough to chew
eat

thats it, that's what authentic chili was and it was borderline punishment food meant only for survival
So can we finally fuckoff with this authentic bullshit

[Anonymous No.19446944]

>>19446923
Add a little salt and you got yourself a delicious, rustic, hearty dish, bucko.

[Anonymous No.19446963]

Say Ive never used whole, dried chilis to make chili before. Say I also have 1 pound beef/pork/bison (so 3lbs total) ready to use right now. How many whole chilis do I use like, per pound of meat? Do you ground them first??
Pls no bully I dont make chili very often

[Anonymous No.19446971]

>>19446944
the dried beef should already be salted

[Anonymous No.19446980]

Anybody else add banana puree to their chili?

[Anonymous No.19446993]

>>19446963
a whole fuklot of'em
first you de-seed then toast in the oven or dry skillet for 2 to 3 min until you start to smell them
then either grind them into chili powder or soak in hot water for 30min then puree in the blender

[Anonymous No.19447002]

>>19446980
no just you

[Anonymous No.19447043]

>>19446993
Hmm
Deseeding dried chilis sounds like a pain but I'll do it if it means keeping my anus in a non-melted form. Will definitely try the blender method tho

[Anonymous No.19447107]

>>19447043
>Deseeding dried chilis sounds like a pain
it really is, you don't have to but the seed make it bitter in a bad way. the only reason to leave them is more heat but i just use hotter peppers to achieve the spice level i want

[Anonymous No.19447129]

>>19436652
I'm Texan, and we put beans in chili most of the time. The whole "muh REAL TEXAS chili" thing was made up by Yankees coping. They were pretending their under seasoned beef stew was chili.
If you want better chili, you need to pour black coffee in it and don't drain the grease.

[Anonymous No.19447135]

>>19444028
Chili con carne is just the American term for what's really chili colorado. Chili colorado is made with pork, not beef. But chili is a spectrum, so it doesn't matter.

[Anonymous No.19447142]

>>19447129
>and don't drain the grease.
this just add more spices to soak up the grease until i absorbs it

[Anonymous No.19447390]

>>19446910
That is my philosophy for cooking anything these days. I add lemon juice to most things I cook, but I don't ever want to actually taste LEMON. I certainly notice the difference when i include it though.
Kinda like the inverse of adding bay leaves, if you know what I mean

[Anonymous No.19447412]

>>19447142
THAT'S NOT HOW SPICES WORK!

[Anonymous No.19447771]

>>19447412
if you have a grease slick on top of of your pot of chili and you throw a bunch of chili powder on it the fat will bind to the dried spices
it kinda work as a emulsifier

[Anonymous No.19447774]

>>19447135
>American term for what's really chili colorado
so the American word for a American dish? wtf are you trying to say

[Anonymous No.19447967]

>chili sushi roll
is it possible? has it ever been done and how would you do it

[Anonymous No.19447979]

>>19435118
This was a while ago. Next time I want to do chili verde because I like it better and it seems way easier

[Anonymous No.19447991]

>>19447979
QRD on your chili verde recipe

[Anonymous No.19448021]

>>19447991
>roast a bunch of tomatillos and peppers
>blend them up with some chicken stock
>sear bunch of pork in dutch oven
>dump on the pepper and stuff from the blender
>cook in oven for like 4-5 hours

[Anonymous No.19448126]

>>19446746
I actually looked for ground cloves, the store I was at only have whole cloves though and I don't have a spice grinder yet. I'll keep on the lookout.

[Anonymous No.19448178]

>>19448021
>>roast a bunch of tomatillos and peppers
what do you mean by roast

[Anonymous No.19448603]

>>19448178
>turn on oven to broil
>put tomatillos and peppers on baking sheet
>put sheet on top rack of oven
>cook and rotate until charred black on all sides

[Anonymous No.19448644]

>>19447774
Chili is Mexican, not American. The first recorded instance of it is in a book written by a US Amry surgeon during the Mexican-American war. He found it in Mexico.

[Anonymous No.19448957]

>>19446993
>soak in hot water for 30min then puree in the blender
>take the water out
>put it back in
??????
Why not just use fresh chilis then if you're gonna blend it

[Anonymous No.19448979]

seriously someone please explain to me the thought process of putting bell peppers in chili. is this some kind of cope where you realize you're supposed to put peppers in it but are too scared to use the right ones? you're making chili not gumbo or goulash.

[Anonymous No.19448995]

>>19446963
this is the ratio of meat to peppers I use. you could probably double the amount of meat and still be ok, but don't go any lower on the peppers.

[Anonymous No.19449187]

>>19448603
gotcha

[Anonymous No.19449197]

>>19448957
dried then toasted chili taste a lot different then fresh peppers

[Anonymous No.19449204]

>>19448979
bell pepper taste good and it brightens up the flavor plus adds nice texture so you're not just eating a bowl of mush

[Anonymous No.19449214]

>>19436652

It's called CHILI CON CARNE not chili con frijoles y tomate y carne. First of all you suck at being Texan and secondly the original dish is a BEEF STEW WITH CHILES that the conquistadors wrote about the natives eating dubbing it "chili con carne", it emerged in the states during the Mexican American War where both sides would eat a BEEF STEW with CHILIS.

t. Califag blowing you the fuck out on your own culture and history

[Anonymous No.19449216]

>>19447129
>>19449214

This was meant for you bitch

[Anonymous No.19449227]

>>19448979

If you want to use a mirepoix to build flavor in a stew you start with onions, carrots, and celery. If you want to keep to southern tradition you use Holy Trinity which is their version of a mirepoix without the French root vegetables and with bell peppers. Using bell peppers with onions and garlic gives you the advantage of using proper culinary technique while still staying within the respective culture/region that chili emerged from.

[Anonymous No.19449265]

>>19448644
#1.mexico is located in America
#2. you'd have to be retarded to think chili is some secret mexican village recipe because its not, no one person came up with it since it was just dried beef reconstituted in water with whatever dried spices you had which in the south west was peppers. Everybody ate them because thats what was there to eat and it doesn't take a culinary genus to combine the only two ingredients you have

[Anonymous No.19449307]

>>19449214
>t. Califag blowing you

pride month is over. nobody cares that you openly admit to sucking dick.

REAL.
CHILI.
HAS.
BEANS.

#GiveItTheBeans

[Anonymous No.19449310]

>>19449214
>conquistadors wrote about the natives eating
the fucking natives weren't cattle ranchers they were primitive hill monkey tribes that were hunter gatherer

Amd do you see this fucking map! DO YOU! those are "mexicans" and hundreds of miles away from the border. Chili comes from south west America and north Mexico which was at best a blurred line of British, French, Spaniards, Portuguese and native Americans which were a entirely different group then "mexicans"

[Anonymous No.19449351]

>>19436826
you should kill yourself.

[Anonymous No.19449393]

>>19449310

Chili con carne first appears on the historical record in Bernal Castillos book about the conquest of New Spain in 1519 in which he describes the Aztecs as getting ready for a victory feast with cauldrons of chiles, oregano, and tomatoes waiting for meat. Obviously that meat wasn't beef but that's where the term chili con carne comes from. The development of it in its modern form came from the Mexican American War in which they used beef and chiles. No beans.

[Anonymous No.19449437]

>>19449351
eventually anon, eventually
but for now i live freely knowing i am not trapped
i love meat but do like to experiment and vegan mushroom chili isn't bad at all also mushroom baked ziti is really good but that's just vegetarian

[Anonymous No.19449487]

>>19448995
That's not at all what the word 'ratio' means.

[Anonymous No.19449501]

>>19449393
>which they used beef and chiles. No beans.
>no beans
there it is proof you're a retard that has little understanding of how the world was before modern times. Food options included what ever the fuck was available so if you had bean they went in 100% of your meals
And if you tghink the American soilders on the other side of a imaginary line were eating something different then the mexicans you're doubly retarded! they weren't shipping tea and scones across the Atlantic then thousands of miles by horseback to the desert for military rations, they were eating beans, corn, peppers and rabbit or crow

[Anonymous No.19449540]

>>19443142
Ye it's good but kinda isn't chili anymore. Definitely a good meal though

[Anonymous No.19449544]

>>19435118
I hate seeing people adding water to their fucking chili. Don't. Some fag even boasted about adding fucking mushrooms to theirs. Fuck. You.

[Anonymous No.19449553]

>>19447129
>black coffee
This intrigues me. Am I being meme'd?

[Anonymous No.19449597]

>>19449544
>adding fucking mushrooms to theirs
subbing mushrooms as a meat substitute
adding water is fine as long as you boil it down in the end, if you chili is to thick the heat won't distribute very well and you'll need to stir constantly. sure broth would be better but at some point its really not much of a difference because your chili should have more then enough seasoning to make up for the lack of broth and you're cooking off the liquid anyways

TL:DR the liquid is just there to braise the beef then reduced down

[Anonymous No.19449618]

>>19449553
no coffee is common, chili needs bitters and acids to modulate the flavor, you don't taste it directly
>cooking science 101

[Anonymous No.19449647]

>>19449204
bell peppers don't have the right flavor profile for chili and they will cook down to mush by the time it's done

>>19449227
it's not gumbo it's chili. why would you use french ingredients for a south western recipe?

[Anonymous No.19449668]

>>19445011
>frito pie.
What a fucking meme food. It sounds like a good idea in practice, but then you realize it's completely inferior to simply eating chili with cheese and fritos sprinkled on top, because everything gets all soggy and gross once you put it in the oven together. Exactly the kind of retardation I'd expect from Texas: The Retard State

[Anonymous No.19449909]

>>19449544
I didn't add water to mine though (op pic)

[Anonymous No.19449928]

>>19435128
>>19435142
What type of inbred low-test faggot eats a chili with no beans?

[Anonymous No.19449951]

>decided to try some of this since i was in a rush for seasoning while shopping
>dark red kidneys
>some chorizo sausage (but it's not actual chorizo because fuck that shit)
>fire roasted tomatos
>fire roasted corn
>90/10 beef
>random seasons i have laying around for flavor

For a quick rush chili, this shit turned out fucking good.

[Anonymous No.19449956]

>>19449597
Broth adds depth, and the water content from the veggies you add is usually more than enough. I've never had to add water, but I deglaze with stout usually and there's my liquid on top of the other stuff.

Mushrooms werent a substitute, they just dumped em in and it was horrible.

[Anonymous No.19449958]

>>19449951
I'm retarded and forgot the seasoning pic.

[Anonymous No.19449961]

>>19449951
Forgot to mention i added beef stock as i drain all my cans now and has improved the flavor considerably.

[Anonymous No.19449975]

>>19436826
I tried using quartered button mushrooms in chili once, it actually had fairly decent flavor, was pleasantly surprised. That being said i used a shitload of mushrooms.

[Anonymous No.19449983]

>>19441763
>hating on dark red kidney beans
Gay.

[Anonymous No.19449989]

Pinto beans
Ground beef
Chopped onions cooked with beef)
Crushed tomatoes
Cumin
Dark red chili powder
There is the most basic based chili. Add to that if youd like but that's the basics.

[Anonymous No.19450000]

BEST CHILI COMING THROUGH
SECOND BEST IS WENDYS

[Anonymous No.19450016]

Damn, i'm gonna try to make this next time i do up a batch.

[Anonymous No.19450026]

>>19450000
undeserved quads, skyline chili is dog shit

[Anonymous No.19450046]

>>19449956
>Mushrooms werent a substitute, they just dumped em in and it was horrible.
well thats just bullshit that should have never existed, sometimes you just need to slap a motherfucker.
I'm sorry you had to experience that

[Anonymous No.19450055]

>>19450026
CRY TO SOMEONE ELSE I DON'T CARE ABOUT NUMBERS IT IS THE BEST CHILI

[Anonymous No.19450087]

Anyone else actually prefer their chili a little thin instead of turned into a bean paste?

I guess i prefer bean and meat soup over the thick glop.

[Anonymous No.19450272]

>>19449501

You're wrong. Dilate.

[Anonymous No.19450389]

>says he's making Chili
>makes spicy Bolognese instead
How hard can it be?

[Anonymous No.19451296]

>>19450389
>idiot who doesn't know what chili is doesn't know what bolognese is either
too hard for you apparently

[Anonymous No.19451650]

>>19450087
depends how im eating it
i like it thinner like Wendy's chili if im eating it with a spoon
but if i have some tortilla chips i want it thick so i can scoop it up like a dip

[Anonymous No.19451822]

>>19449553
I have heard of that myself as well. Black coffee and mushroom are both earthy and bold flavors that lends themselves well to the chili. Try it.

[Anonymous No.19451843]

>>19436536
>vegetarian chili

[Anonymous No.19452163]

stolen from a enchilada thread but this is basically how you'd make a proper chili con carne (minus the tomato and you'd dice and saute the onion)

[Anonymous No.19452823]

>>19436144
Looks nice but I like beans in Chili.

[Anonymous No.19452837]

>>19436826
I made the mistake of putting chili and bolognese in my freezer in the same bags and added both of them to a meal.
Ruined my day.

[Anonymous No.19453100]

>>19452837
>bolognese
i never understood why that even exists

[Anonymous No.19453132]

>>19435439
>Why do they call it chili when it's actually hot?
And what's the deal with Edward I? He reigned after Edward the Confessor... who are the ad wizards that came up with that one?

[Anonymous No.19454097]

>>19451843
Do you know how much meat costs up here in Canada? Beef is the most expensive one, too.

[Anonymous No.19454108]

>>19454097
Sorry, pal. Here in Ohio the regular price for ground chuck is $5/lb, though I regularly get it on sale for $3. Move to America.

[Anonymous No.19454120]

>>19435118
First time I ever fucked a girl was in middle school, we were same age and she left my bed sheets looking like this image

[Anonymous No.19454124]

>>19454108
>Here in Ohio the regular price for ground chuck is $5/lb
Fuck, you would not believe how hard it is to get chuck here, period. I have to go to a butcher to get it, and they look at me weird, especially since I usually ask for it whole instead of ground. It's a weird cultural variation that I don't really see mentioned anywhere.

[Anonymous No.19454391]

>>19435939
"chili" is any dish with a significant portion of chili peppers or powder
specific dishes have specific names and you mutts you need to shut the fuck up with this "uhhhh that's not chili" shit

furthermore chili con carne has become a completely meaningless name because of americans, it should be called chili mestizo at this point, the recipe is gone, miscegenated texican mutts have destroyed it

[Anonymous No.19454398]

>>19454391
"chili" is any soup or stew with a significant portion of chili powders or pepper*

[Anonymous No.19454456]

>>19454391
you can tell just by looking that it isn't significantly made out of peppers

[Anonymous No.19454570]

>>19454456
>you can tell just by looking

[Anonymous No.19454746]

>>19454456
green peppers

[Anonymous No.19455060]

>>19454746
bet they aren't even hatch peppers

[Anonymous No.19455080]

>>19435118
The best chili comes from braised chuck roast in dark chili powder, it also has beans.

[Anonymous No.19455083]

>>19454120
I fucked a girl like that and she threw gallons of white paint on my carpet to cover it up.

[Anonymous No.19455162]

>>19454570
What is this sorcery?

[Anonymous No.19456065]

>>19453100
It's just a basic tomato sauce with minced beef to pack it out a bit.

[Anonymous No.19456313]

>>19456065
bolognese is a meat sauce not a tomato sauce. it also has milk in it.

[Anonymous No.19456501]

>>19456313
i can't tell if you're joking

[Anonymous No.19457194]

>>19449553
I've added in grinded coffee beans as a spice, pretty good

[Anonymous No.19457934]

>>19435439
dawg you made fajitas in a slow cooker

[Anonymous No.19457937]

>>19457934
I’m all for whole rather than ground meat in chili, but there needs to be more sauce

[Anonymous No.19458826]

[Anonymous No.19458838]

>>19435128
total texan death

[Anonymous No.19459025]

>>19449544
I'm now going to make sure that I always add mushrooms to my chili now, you pedantic little retard.

[Anonymous No.19459137]

Chili can be served with cheese

[Anonymous No.19459213]

>>19459137
>Chili MUST* be served with cheese
fify

[Anonymous No.19459237]

I have a sort of pseudo-chili I lazily kludge together in a frying pan in like 20-30 minutes with a mashed-up burger patty, half a can of black beans, chopped onions & peppers, cumin, cloves, salt, and hot sauce (added at various stages of the process, not all at once) I'm willing to experiment. What should I try adding? The cloves taste good but really strong so I don't know if most of the normal chili tips apply here.

[Anonymous No.19459256]

>>19436090
Hell yeah brother, either coffee or chocolate. Sometimes both.

[Anonymous No.19459295]

>>19459237

[Anonymous No.19459624]

>>19435142
>princess is scared of brap bombing a room

[Anonymous No.19461174]

>>19459624
if you eat beans all the time that doesn't happen

[Anonymous No.19462391]

CHIIIIIIIIIIIIIIIIIILIIIIIIIIIIIIIIIIIIIIII CHIIIIIIIIIIIIIIIIIIILIIIIIIIIIIIIIIIIII
CHILI CHILI CHILI CHILI CHILI CHILI CHILI CHILI CHILI CHILI CHILI CHILI CHILI CHILI CHILI CHILI CHILI CHILI CHILI CHILI CHILI CHILI CHILI CHILI CHILI CHILI CHIIIIIIIIIIIIIIIIIIIIILIIIIIIIIIIIIIIIII

[Anonymous No.19462417]

beans don't belong in chili

[Anonymous No.19463844]

>>19459237
can of stewed tomatoes and pickled jalapenos

[Anonymous No.19463865]

>>19435118
cubes of lard
ground/minced beef
chorizo
garlic
onion
jalapenos
bell pepper
peeled plum tomatoes
thyme
rosemary
parsley
oregano
bay leaf
paprika
smoked paprika
cumin
ground coriander
cocoa powder (pure - no sweetener or sugar)
beer (not an ultra hoppy soyjak brew)
beef stock
kidney beans
some sweetcorn
salt
chilli powder to taste
spoon of honey if it needs it

serve with fresh chopped spring onion and coriander (cilantro)

might have missed something but this works a treat for me.

[Anonymous No.19464009]

>>19463865
>thyme
>rosemary
>parsley
>bay leaf
what the fuck nigger it's chili not pot au feu

[Anonymous No.19464072]

>>19435128
Was curious how long it would take for the thread to falls to shit because of the beans argument and you did not disappoint 2nd poster.

[Anonymous No.19464132]

>>19449544
mushrooms in chili sounds good

[Anonymous No.19464901]

>>19435128
excellent post
beans are for the mexicans and the brits

[Anonymous No.19465755]

i recently found out the secret to a nice, thick texture in your chili is to blend around a third of your beans before putting them in the pot so they become part of the sauce

[Anonymous No.19466065]

>>19465755
so refried chili

[Anonymous No.19467359]

>>19443830
Love Steel Reserve

[Anonymous No.19469018]

>>19463865
It's not spicy pasta sauce you dumbass

[Anonymous No.19469507]

>>19467359
me too...for the price

[Anonymous No.19469656]

>>19435439
Looks like kebab skewers from the thumbnail lol

[Anonymous No.19469683]

here lads, I've been theory crafting a chilli, could do with some opinions
>cubed beef with pork mince, to get that texture
>small cubes of blood pudding (thinking of adding at the end)
>a dark roux as a thickener, since there'll be plenty of meat to avoid beans as a filler but i want to get the same thickness you'd get from the starch on the beans
>bell pepper and onion for the veg
>ancho and chipotle chilli paste, since im from nogunz england and that's all i can find
>shit ton of black pepper, some smoked salt since i have some spare, cumin, cayenne, thyme, oregano. with some worcestershire sauce
>beef broth with some ale and a lapsang souchong tea floating in for more smokiness
anything you lot would add, change, or take away

[Anonymous No.19470302]

>>19469683
is this bait or are you serious?
>blood pudding
disgusting
>roux
it's chili not gumbo
>bell peppers
why?
>shit ton of black pepper
why?
>thyme
also why?

why do you need to "theorycraft" a recipe that is well established? that's like saying "I'm trying to create a beef wellington recipe I think I'm going to put breadfruit and curry in it."

[Anonymous No.19470304]

>>19470302
It's called cuisine, loser

[Anonymous No.19471144]

>>19435439
I don't know what the fuck this is but I would eat the shit out of it

[Anonymous No.19471248]

>>19469683
ditch the blood pudding
use masa (fine corn flour) as the thickener
no thyme and oregano
other then that you have a solid chili

[Anonymous No.19471476]

>>19454120
Ha ha nice. I remember this party I was at when I was a teenager, my friend fucked this virgin girl in the bedroom of the little brother of the girl throwing the party, left a huge bloody mess all over his like gi joe sheets or whatever they were, when he saw he started crying in front of like half the party, funny shit

[Anonymous No.19471491]

>>19470304
Yeah bri’ish “cuisine”, lmao limey faggot

[Anonymous No.19472683]

>>19471476
the only virgin is you, she's on her period