Chili and "chili" thread?
Making pic related tonight (just bringing it to simmer in pic).
>dash chili oil
Shit goes in the pot
Chop and fry:
>3 red peppers (idk what kind they are, they're just called "chilies" here)
>3 green peppers
>1 dried ancho pepper
>5-6 cloves garlic
Fry these cunts a bit, sear the meat afterwards, niggas goes in pot. Deglaze pan with water and splashes of beef stock, reduce and into pot.
Simmer 2.5-3 hours
If it ain’t got beans it ain’t chili, it’s just a spicy meat stew.
Alright guys Im planning to make chili this weekend.
I bought around 400 grams of beef shank last week and froze it since I didnt have time to do anything with it.
I usually use ground beef and chuck, is shank a good alternative?
Nope. You're only a pleb if you base your taste in food on what the random idiots on this board think it should be.
Eat whatever you enjoy and stop giving a fuck about what anyone else thinks.
If you don't like bean in chili and the cook used beans, don't bitch about it -- just go make your own.
If the cook didn't put in beans and you want beans, again, don't bitch about it -- just go make your own.
I'm not the greatest cook, but I made a really simple chili that works pretty well.
>3.5 lbs ground beef
>2 red bell peppers
>1 whole white onion
>5 cloves of garlic (can substitute garlic powder if you like)
>3 15oz cans of beans (pick whatever you like, but I personally go with large red kidney beans and black beans)
>Chicken stock (I use 4x of the small cans of swanson chicken broth, which are 14oz each)
>1 tbsp Olive oil
>*Garlic powder (If you aren't using garlic cloves)
>A pinch of sugar
For the spices, I haven't really measured it out, but I do a ratio of 2/1/.90 for Chili pepper, cumin, and garlic powder. Use cayenne pepper to your desired heat level.
>Chop your shit up and remove seeds (I prefer my veggies a little thicker, but you can chop them to whatever fineness you want)
>Mix and brown meat in olive oil after a little seasoning with salt and pepper
>Drain meat, but leave some of the liquid
>Add veggies to pot with a little bit more olive oil and let them saute until fragrant
>Add meat back in
>Add spices and mix together
>Add stock and beans
>Add tomato paste and stir well until it's incorporated
>Bring to a boil and then put heat on low and leave simmering for 1.5 to 2 hours, stirring occasionally.
It's pretty much normalfag chili since I've fed it to even really picky eaters and they liked it. I made it like this since all the fancy chili recipes I looked at had ingredients I couldn't find at my barebones supermarket and I didn't feel like driving to another one. Mushrooms go decently with it too. Also add 1-2 chipotle peppers in adobo sauce for a slightly smokier/spicier taste. You can leave the beans out if you're one of "those." And get a big pot. This makes a shitton of food.
Store had a deal @ 2.99/lb 80/20gb, got cheapest 3lb package. Half or slightly more than half made into chili, the other 1-1.25lb into taco meat.
>1.75lb ground beef
Chili Base (Saute this shit while browning beef)
>1/2-3/4 green pepper, diced
>Enough diced yellow/sweet onion to make a small mound in your hand
>1 Shallot minced
>1/2 largest jalapeno you can find, diced
>1 Habenero, minced
>4-5 cloves of garlic, minced
Once the beef is brown, and this shit sauteed:
mix veggies with beef, start adding
>Salt(better with the grinder type if your rich)
>Lil Red pepper flake
fold that stuff in, add 1 can no salt added fire roasted diced tomatos, 1 can blended to a puree no salt added fire roasted diced tomatoes(or tomato paste, prego, whatever)
Cook on a med/slight med high for near an hour, reduce heat by half let it go another couple hours
result will be a drier chili
If you want the taco reciepe let me know slightly different, but same ingredients.
besides spices I've already accumulated, the meat(9.30) and veggies and other shit I bought(beans for beans and rice, not chili) cost $20. Got food for a couple weeks.