Hey fellas, I made some chili con carne and documented the process. Stick around to talk shit aobut my culinary skills!
First thing I made some flavoured buttuer. Take some cumin, coriander, smoked paprika, and dried oregano...
Add the mixture to room temperature cubes of butter with a little bit of tomato ketchup and worcestershire sauce then stir
Put in the fridge to set (best done overnight)
Now onto the meat, I season the mince with salt and pepper
Once the meat is done I remove it into a bowl. In the same pan i sweat the onions with a little star aniese. It really boosts the flavour of the meat.
Then I add the peppers and celery and cook them until they become more tender, season with salt and pepper.
At this point I return the mince to the pan, add beef stock, a cane of cinamon, a dash of cocoa powder, some dried oregano, some sugar, and apple vinegar
Keep posting. I ain't gonna go into the whole "this ain't real chilli" shit. I more or less follow the same process but without the infused butter.
Time to relax, 2.5h until the next step in my master plan
Once the stew is thick enough I add beans and let it simmer for another 30 minutes
About 10 minutes before serving I add this wonderful butter, it makes the dish more creamy and rich
And WA LA, here's the final product. I garnished it with some grated cheese, toasted sunflower seeds and fresh basil.
i have no problems with the beans
celery, carrot, wine, cinnamon, sugar, apple vinegar, butter, sunflower seeds...
bruh, this is bolognese (with sunflower seeds). 2/10, you fail the class, throw this shit out and try again.
There is no canon chili recipe. It was a stew cooked up by cowboys based on chili peppers plus whatever meat/veg they could find. This is not some high-class French dish defined by Careme; it's peasant food made with whatever was on hand.
Objectively wrong. Many books have been written about the subject and there are current international standards for what constitutes a chili and what doesn't.
If it makes you feel any better, it's been around about as long as sushi.
Is that why nobody can agree as to whether or not it should contain beans?
Get over yourself. Like a great many dishes that have been later popularized the roots of Chili were in peasant cooking. It's little different than other "classics" like French Coq au Vin or British Shepherd's pie.
I add it to veggies and scrape the brown bits that stuck to the pan. I only add beef after the wine has been reduced.
Tiny as they might've been, these peppers added enough heat for my taste. I had some various dried peppers that I considered adding but decided not to upon tasting.
Haha, yes I did.
I don't know what constitutes a "REAL" chili, the one I've made has been inspired by Heston Blumenthal's program about beef and he referred to it as such. Whatever I ened up with turned out to be pretty tasty.
>Tiny as they might've been, these peppers added enough heat for my taste
They don't necessarily have to be hot chilis. Ideally you would use a combination of mild ones for flavor and then hotter ones to adjust the spiciness to suit your taste.
>I don't know what constitutes a "REAL" chili
That's highly debatable, but in generally speaking:
Your recipe was lacking in actual chilies. Ideally they would be whole (fresh and dried), but powder is also commonly used.
You also used several ingredients which are very very rarely, if ever, found in chili: wine, carrots, celery, star anise
Your "flavored butter" method is also unheard of.
don't get me wrong, I'm sure it tasted good. But those things are very much out of place when someone says "chili".
>The fun in cooking is also experimenting though
Agreed. I was just pointing out what was different compared to traditional chili in case you didn't know.
>>what do you call this contraption
I'd call it stew.
I think that's the recipe he used in the TV program.
Got the spiced butter idea from it. I used the star anise trick before.
Yet he clearly has no idea how to make chili.
Just because he's a great chef doesn't mean he's good at everything. Look at Gordon Ramsay for example. Top-tier chef for sure, yet watch him try and make Asian food on any of his TV programs. Heck, watch him try to make a hamburger. He fucks both of those up. Follow chefs for what they are good at, not anything that comes out of their mouths. Ramsay, for example, is an expert at French and British food. Anything else? Nope. Alain Passard is another great example. They had him back on the old Iron Chef show. At the time he was the top-ranked 3-michelin-star chef in the world, yet he didn't know what soy sauce was. Chefs have specialties; they're not universally good.
>Yet he clearly has no idea how to make chili.
You're only saying that because you disagree about the ingredients. You can't say he doesn't know what he's doing. You can't even be a little humble and say "I don't like Heston's chili" because I doubt you've ever tried it.
What good would it do to only have one chili recipe? Would you sleep better at night knowing everyone around the world was making chili to your exact specifications?