No beans, no hamburger.
Beef was expensive this week so I got cubed stew meat for $7/lb. Searing in batches.
I bought a nice assortment of dried peppers from the local Mexican grocery store. I don't know what each one does but I'll adhere to the assumption that the smaller ones are hotter.
Hamburger?
These will go in the big pot I'm doing the chili in. Don't want to overcrowd and make a sweaty mess.
Need to de-stem and seed the peppers one by one. Plenty of seeds in the sink.
Hell yeah texas chill
>>21663662Ground beef, ding dong.
I'll pop these in the microwave for 30 seconds or so.
This ought to be enough onion. I'll use dry spices too maybe.
>>21663659>chili pulla: cherry with hints of licoriceInteresting. How much you using? 3:3:2 maybe?
Almost done with this part. It's tempting to dump them all in the pan or broil really high in the oven, but this is really the best way to get the best browning and flavor.
>>21663664I would've toasted these seeds. Doesn't matter too much though
you call that chili? this is chili.
I don't care that "true Texas red" only has this or that in it. I like onions in anything like this. And I'm going to saute them up well before adding them in.
>>21663679I really, really despise that guy and the tone of his comics. Please don't further sully this thread with more.
Chiles in the saucepan.
With some of this. I'll use this in place of salt for the chili.
This could simmer a long time but I'm just going to boil it and get them soft enough to get pureed. They'll cook longer with the meat anyway.
That's all the meat. I always wish they did stew meat a little smaller. These 1.25" chunks are kind of awkward. I'd rather have 13 smaller cubes of meat in a bowl than 5 or 6 big ones. Also takes longer to cook of course.
Onions and butter. There's no finer aroma in cooking for my money.
This goes in everything.
>>21663682
>>21663701At least he's not doing an astonished, open mouthed smile.
I'll be adding these items as well. I like a substantial sauce.
Blending up the simmered chilies and the whole stewed tomatoes.
>>21663705
I dislike this immersion blender. It's too powerful and the force of it attracts it violently to the bottom of the pot. It's like controlling a jackhammer or a firehose. And it splatters everywhere. It's like Tim 'the Toolman" Taylor souped it up to be more manly but of course overdid it.
>>21663711He speaks my language and yet he doesn't.
Onions going in with the canned green chiles and the browned beef.
And there we have it boys, wala petite.
The sauce is very nice. Not sure if I've captured the texture here.
And a tomato evaded the blade. Fuck.
That's going to simmer for a couple hours.
While I wait I'll eat this giant pork chop.
>>21663716>>21663717How long did you cook the entire mixture, it looks to me like chunks of beef in a chilli sauce?
>>21663728Are you a fucking retard? The chili is still cooking and the finished bowl is just some asshole, probably you doubling back because no one noticed your "joke".
>>21663728I thought those were chocolate chunks, lol
>>21663691you're supposed to slice open each pepper and remove the seeds btw. they add a bitter flavor to the sauce when blended.
>>21663730No need to be so nasty.I can see now that somebody inserted a pic.Wow - you are an impulsive potty mouth
>>21663734So a couple seeds survived the process. Big deal. Some of those peppers were all wrinkled and doubled over like massive hollow prunes. There's no way to get them all without digging and scraping.
Now we just simmer with the lid on for 90 minutes or so.
>>21663760>Now we just simmer with the lid on for 90 minutes or so.I wouldn't bother, just throw it away now and save time.
low heat
>>21663772Good thing you checked your flame.
>>21663768No, I think I'll eat it.
>>21663655>no beansIt's not chili, it's bolognese. Sorry to let you know
>>21663774holy shit it's trolololo guy
>>21663774>No, I think I'll eat it.Don't want to waste your food stamps eh?
>>21663679>green beans>canned green beanswhy
>>21663782nta but you're fucking boring.
>>21663693Cut them down then, you lazy faggot.
>>21663780It was a bit uncalled for and not even the decency to apologise.
>>21663679It's like I'm really back in 2009
I am SO sorry for suggesting someone was a retard for thinking the chili I was still making was done and looked nothing like what went into it just moments earlier. My mistake for expecting anyone else to be as observant and thorough as myself before posting.Please forgive me; I know not what I do.
>>21663787To make cubes of those cubes would make them too small. But next time I might do that anyway.
>>21663799Your sarcastic 'apology' is not accepted.You flew off the handle like a right retard.
>>21663655what are those bits on the meat are they maggots?
>>21663805so you want them smaller but not smaller
You know what sounds good is some white chicken chili with lots of corn and peppers.
>>21663655>>21663656>>21663659>>21663668>>21663691Nice fuckin' job OP. That's gonna be a kickass chili. Good pepper selection to.
>>21663841Too*
>>21663841>t. OP
>>21663844
>>21663799>>21663841It's not chili, my man. It doesn't have beans, it's just meat sauce. You're free to eat it, it's not illegal not to, but it isn't chili
>>21663815lol, no. Just some seasonings that got on there before I decided not to season all the meat before searing. You're seeing dried onions.
>>21663864Weak bait. This is a very old argument and you're on the wrong side of it. Chili with beans is a thing, but you must specify the beans. Real Texas chili has no beans. No onions or tomatoes or veg of any kind actually if I were entering an official competition. You know better.
>>21663907>Real Texas chiliAgain, this isn't actually a thing due to the lack of beans. It's meat sauce, you know it, I know it, and God knows it. There's no need to keep up the charade
>>21663920>godlol, now I know you're trolling.
The chili is complete. Beef is tender and sauce is thick and dark. Thanks for watching.
>>21663937Yes, I see there's a hair on it.
>>21663655why waste anything above ground meat on chili?
>>21663939>>21663944I like to dip my balls in the sauce so sometimes a hair or two comes off.It's not like a big deal or anything though assholes.
>>21663946What waste? It's stew chunks. It's for cooking a long time in a sauce. It's a good chili. Did you see the peppers that went into it? You're a moron.
>>21663864
>>21663818Smaller but also uniform cubes, which you can't make from those cubes. I wanted them like 50% smaller. I'd have to start with a bigger hunk of meat and slice it into steaks and then strips and then cubes of the right size, I think just under an inch. If I were to cube the cubes I had they'd be 1/4 the size and too small. I guess I could have added them later in the cooking process or cooked and stirred uncovered. I don't know if I'm properly explaining it, but every step works around the size of the meat because when it's tender the rest of the sauce needs to be properly stewed together and reduced. This is why people who don't know the science of cooking end up with meat too tough and chewy or too tender and shredded up. And that's just focusing on what could go wrong with the meat assuming they worked toward a good sauce outcome. Good cooking is complicated. A lot of ins and outs, a lot of what-have-yous.
>>21663714It's perfectly legal to put the peppers in a regular carafe blender with a bit of the water, and puree it for a few minutes safely under the lid. Also good job on the chili, I'm in Houston so I'm still waiting on the first real cold snap to make chili.
>>21663920>It's meat sauceNo, it's chili pepper sauce, with meat. Hence the clever name "Chili con Carne". If god intended it to have beans he would have called it "Carne con Frijoles", but he didn't, so it isn't. Q. E. fucking D.
>>21663655>no hamburgerWhy are Americans so dump that they call beef mince hamburger?
>>21664297
>>21664297It's called ground beef. Why call it mince when it isn't minced, retard? It's GROUND. It's a fuckng paste, it's not minced in any way at all.
>>21664310Basically every language in Europe calls it minced and not ground. If your country had some history you'd do too.
I wish you could just get the powder mix in bulk, love this stuff.
>>21664310Don't the Yanks call a garlic crusher a mincer? Technically that's not minced is it?
>>21663960How are you this autismal about cube thickness yet still fail to notice a big dirty curled up pube when you were taking your pic>>21664310>It's a fucking pasteLord save them, they have it bad over there.
>>21663799Kek
>>21664539>Don't the Yanks call a garlic crusher a mincer?No, we call it a press.
>>21664562What the end product? Pressed garlic?
>>21664564>What the end productwhat am synonym
>>21663663no offence but they look boiled rather than browned.
>>21664579*What's the end product? Pressed garlic?
>>21663655Mmm. Make some chili Colorado.
>>21663679Quirk chungus.>>21663734Make your own thead then.>>21663937Would eat and get seconds and thirds.
>>21663937As you prepared your chili, it is no different than a regular Mexican stew called "carne en chile rojo", usually made with pork or beef. These are also generally just called "guisados." This particular one can be stretched out with simmered potato chunks, cactus leaf,etc Every household has their own version
>>21663655>No beans, no hamburger.good man
>>21663679i hate that dumb reddit fag
>>21664635>chile con carne>carne en chilepotayto, potahto. also you have to go back, paco.
>>21663663>>21663656why not just brown them in the pot?
>>21664695for a variety of reasons related to geometry and the phase change chart, it's significantly harder/slower to brown meat in a tall pot.
What a fucking awful thread
>>21664589What's the answer? >>21664595
>>21663655finally someone doing it right.>>21663707I take it back you're making soup.
The idea of eating straight up meat and spiced sauce instead of using it to flavor some carb base is very amusing to me.
>>21663655>no beans >no hamburgerThat's not chili
>>21663937Nice goulash
>>21664749Fuck you. It was a comfy thread.
>>21665122Actually you retard, chili has no beans, it was cheap ground chuck. But your right OPs is beef stew.
>>21665164>OPs is beef stewHow are you aware that beans are served on the side of chili, but are not aware that chili con carne is very much a beef and chile stew?
>>21665175Because Texas is dumb and names dishes stupid shit.
>>21663679The process works however his recipe for a chili is like, the same as the 5000 other recipes on youtube.
>>21665119Because those retards think ragouts are soups.
>>21664531>Basically every language in Europe calls it minced and not groundBut have they landed a man on the moon?
>>21664531Who fucking cares? USA won. We're the biggest economy, the biggest military, and our culture rules the world. Everything good comes here and we export our entertainment to the lesser parts of the world; places they call ground beef (a.k.a. hamburger) "mince". Our history may only be 250 years, but just look what we've accomplished. We completely took over the world to the point even a sociopathic old diaper-shitter is "running the country", and therefore the world. Condolences.
>>21664586No they don't. Boiled beef is grey. They may not be crispy and dark, but they clearly have some color.
>>21664671Me too. I hate him and his tone with every fiber of my being. I strive to make my cooking threads as far from his as possible.
>>21664695Because the surface area of the pot is the same as the skillet and I did it in batches. I'd have to remove the beef each batch and store it somewhere else to keep using the pot. May as well store it in something that's going to be used. And any beef fond on the pan gets incorporated into the onions, so nothing is lost. And also >>21664742Nothing was lost.
>>21665119And eating carbs is very amusing to me.
>>21665164What do you think chili is then and why is this not chili? What makes it stew?
>>21665453He's just being retarded. Chili is a stew.
I made chili 2 weeks ago and everyone said it had "too many peppers." actually everyone else makes their chili with not enough peppers.
>>21664531As an American, I always assumed mince and ground were slightly different, but I guess not.
>>21665602Those weird, non-American nations get a bunch of shit wrong. Canadian bacon or "back bacon" is really just ham. And the really retarded Europeans will call bacon "streaky bacon". Because they frequently have a descriptive cuteness to the way they fuck around with words. I've never approved. Imagine if "mincemeat pie" were actually made with fucking "mince", or meat? Well it wouldn't be a dessert at all. Meat pies are okay I guess. America certainly didn't improve them with the advent of the Hot Pocket. But eventually we will.
>>21665565That's too many peppers
>>21665695I'd say it's just about the right amount of peppers for a normal pot of chili
>tfw it's almost chili and tamales season
>>21665565Far, far, too many peppers anon.
>>21665565OP here. I used about 2/3 of the peppers you did, with fewer small ones, and it was way too many for the 2 lbs of beef I used. I ended up having a lot more sauce than meat. I could have done without the tomatoes entirely. I hadn't made chili in years. Next time I'll know to use more beef (or pork) for the amount of peppers. Or perhaps just much less liquid in general. But those look good. I have canned chipotles too but I find the smoke overpowers all those other flavors. I'd totally use them but in a beans and hamburger chili or a chicken dish or something. I wish the cans were even smaller than that, because I never need so much in one batch of anything.
OP’s dish look is good but at the end of the day it’s just curry.Chili is overrated as fuck.
>>21663655I understand that this is real chili, but what is real chili? Like just meat soup? How the fuck do you eat or serve it?Also, I think I read that Dave Thomas's wife literally invented modern chili for Wendy's to use up the extra beef? Like, it was her idea to add beans.Chili with beans makes so much fucking more sense as a proper meal. It's a way to integrate cheap beef into beans.
>>21666048Yeah this is my question. Like, it's just stew without an substantive side elements like potatoes or vegetables? Just beef chunks in sauces?Adding beans to chili was a fucking revelation, and frankly, chili ought to be served over rice.
>>21666264>>21666266You should have it with corn bread, that isn't sweet, and has jalapenos in it.
>>21666275I know that part of the point is Texas had so much fucking beef it was basically their version of rice.
>>21666020of course that much tomato was a mistake. I only used a single tomato and only because I had one that was going to rot if I didn't use it for something. I also had 4lbs of meat. I only used about 3 of the chipotles.
>>21666337>3 chipotlesExactly. So what do you use the other 4 or 5 for? Do you throw them out or go through the motions of saving them only to throw them out later after you don't want anything hot and smoky after you ate a bunch of chili?I think you can buy chipotle base not unlike Better Than Bullion at restaurant supply stores. I think I've seen adobo bullion cubes in the Mexican aisle too.
>>21666337Is that the end of a tenderloin? You wouldn't dare.
>>21666356sometimes I used them for a chicken marinade. sometimes I just throw them out. the can is only like $3 so it's not a big loss.
>>21666382no it was "chuck tender" which isn't actually tender at all. usually I use chuck shoulder but the store I was at had it priced at $11/lb which is insane.
gross
>>21666020You sure it was 2/3? From your pic it looks like < 1/2 the amount. Even when I saw the pic, it seemed like too much
So chili is just goulash but made in the most pretentious fashion possible?Thanks, I'll keep my ground beef and beans stew, if I want to eat goulash I'll just make goulash.
>>21666476how could it be too much when it made just the right amount of sauce? if you used less what would you replace it with?
>>21666504>I ended up having a lot more sauce than meat.How odd
>>21666491>goulashNo, chili is at least slightly different....
>>21666504this is a stew, not chili
>>21666513that was the other guy's problem caused by using too much tomato. too much tomato is a common problem with people making chili. too much peppers is basically impossible.
>>21666513There are several people posting different chilis here. Pay closer attention; read entire thread.
>>21666589You again? Fuck off. You're being contrarian pretending chili with beans is more chili than chili.
>>21666412Take advantage of meat sales. $11/lb is preposterous unless you're into that "organic, grass-fed" stuff that costs twice as much. Then again, depends on your area. I made that chili because the cheapest beef I was willing to pay for was stew meat already cut up. Now I'm sitting on steaks galore for the next several months.
>>21666647Yeah, I'm talking to the guy I replied to. Maybe you need to pay closer attention. Do tell, where does my comment relate to anyone else's chili?
>>21666645>too much tomatoAgreed, I would've done at least half, or 1 whole tomato and optionally a tomatillo, but he had canned green chilies and idk what those taste or feel like, so maybe that's close enough.>too much peppers is basically impossibleWell it seems like >>21666504 implies that too many chilies would cause a volume problem, which I too would agree. I'd also make my own statement that too much chilies definitely would cause a flavor issue, as basically would every other single ingredient.
>>21666663No, more sauce than meat was OP, the other guy who's posting chili pictures now is NOT OP. I'm OP, the other guy who replied to you is NOT OP. It's pretty simple. We both corrected you around the same time even.
>>21666692>No, more sauce than meat was OP, the other guy who's posting chili pictures now is NOT OP. I'm OP, the other guy who replied to you is NOT OP.Yes guy, I already understood it from the start. My comment to you was for your chili, not his. My response to him was meant to question why tf he even responded to me. If you made a cake and I said to you that it looks like too much frosting, and he responses to me "what no, look at my cake I made it has perfect frosting", is that not odd?
>>21666704I really don't get what you mean. There was clearly 2 people talking, you and some other guy's chili. And I was commenting about your chili, I never commented on his. Wtv I guess.
Ok this is dumb now. Let's just let it go, okay. Lol, good chili, everyone. Kumbaya and shit.
>>21663679What's the point in adding both garlic powder and fresh garlic?
>>21666691the difference between peppers and tomato is that the peppers are dried so it's basically impossible to make the chili too soupy no matter how many you use. the liquid content is entirely based on your added liquids, in my case chicken stock and beer. what they do add is thickness, so your sauce will have more body like gravy instead of broth. if you reduce the amount of peppers but keep the liquid the same the sauce will become thinner.
>>21666714That fool's recipes are shit, but there's something to using as many kinds of flavors as you can. You can make a great onion dressing with roasted onions, raw onions, and dried onions. And in a lot of creole cooking they'll add onions and peppers and garlic and tomatoes early and late while making a gumbo. Just one version of something one time is rarely as good as the complexity you get from layering.
>>21663679Damn I actually made this like 10 years(?) ago, it turned out ok a bit too sweet for my taste
>>21663679Corn? Green beans? What the fuck?
>>21666745I can see corn in some chilis. But not the green beans. That's just fucked.
>>21666745Ive done it before as a college kid tryingto cram as much nutrition into a single meal as possible. It's not that bad and doesnt change the overall flavor that much.
>>21666589chili IS a stew, mong
>>21663655I've only (helped) make chili once. We were making 5 gallons for Chilifest in Snook, TX and I believe we used eleven pounds of meat for that. There was some chili grind ground beef but the majority was flank steak and venison back straps. No beans of course since that gets you disqualified. Merle Haggard played the festival. Good times. That was the second time I went, the first time I was twenty and took the bus from TAMU and as I was waiting for the return ride a vendor that was leaving tossed me Mike's hard lemonade that I smuggled back to the dorm in my pockets. Thanks for reading my blog.
>>21666724I see your point.
Pathetic browning and thickening, OP.Here's a chili I made today. Deep sear on the meat and then simmered in the oven without lid for 4 hours. I used leftover broth from boiling pork tongues for liquid and some pork skins for extra thickening gelatin.
>>21667070Sweet range, bro.
>>21663656Weird. That's exactly what I was going to do. It's the season for it and I found that sirloin is much better than ground beef in chili. No going back.
>>21663668I have a ristra of red peppers I haven't touched. Is this what I'm in for?
>>21667661Nice. Go for it.
>>21663820That chowder
>>21667070That’s darker than Wesley Snipes, what kind of chilis are in there?
>>21667926The lighting and crappy camera makes it a few shades darker than it really is, but anyway, it's mostly chipotle en adobo with some ancho powder and habanero flakes.
>>21667974>it's mostly chipotle en adobothat's fucked up.
>>21666266Meat cooked in a spiced paste is the dictionary definition of curry.
wait you're supposed to cook your peppers before blending them? I just remove the stems, blitz the whole things, and then saute the powder at about the same time as the onions
>>21668015I like to "activate" them in the oven or microwave briefly before soaking them in hot water or simmering them to soften. I don't know if you're "supposed to", but that's how I learned it and it works for me. You're able to taste the sauce and know a lot about the flavors and heat before you really start cooking it with the meat. Maybe if I was more exact with my peppers and knew exactly what I was getting beforehand I'd do your way.
>open chili thread>no beans>close thread
>>21668120But you didn't have to open the thread. It's upfront and you can see No Beans from the catalog. If you entered and are disappointed that's on you for being unobservant.
>>21668015I toast them a little and then soak them in hot water. I also toast my cumin.
