hey guys I'm gonna make chili for the first time so far

>>9104920

Ditch the basil. Otherwise you're set for making a pretty standard chili.

File: 1486876143847.png (958KB, 1439x809px) Image search: [Google]

958KB, 1439x809px

oh yeah I got an onion too

I forgot to get the green pepper from work, oh well

>>9104927
hmm, okay

I had some extra on hand and figured it couldn't be a bad thing

>>9104920
I like my chili quite a bit spicier than just one jalapeño. I add Serrano peppers too. Also, what kind of chili powder? Ancho is popular for this, but Chipotle chili powder will give you some smokey heat too.

>tomato paste

make sure you add an adequate amount of water, remember that you can always simmer uncovered to thicken it if it's too watery

>>9104951
>Also, what kind of chili powder
5th season brand, purchased at walmart

spicy is good, it's not too late to get some serrano peppers, cause I'm kinda pissed I forgot to grab a green pepper from work anyways

I probably won't go with chipotle myself though

QUESTION: 80/20 ground chuck, drain or don't drain?

>>9104965
OK, thanks

File: 1483893297699.jpg (86KB, 600x395px) Image search: [Google]

86KB, 600x395px

I'm gonna go outside and work up a good appetite so I can cook like a motherfucker

hoping more people will chime in on whether or not to use the basil - I have 3 oz fresh, if I don't use it for this I guess I'll make some pesto

I have a ton of macaroni cooked up al dente, that's part of why I decided to try chili for the first time, so I could do something with all this macaroni

>>9105015
I recommend some black pepper and fresh cilantro. Cilantro cut as fine as you can manage.

Maybe not just chili beans, but a selection of Lima, pinto, or butter beans.

Basil makes no difference.
Its just for show.

>>9104965
>make sure you add an adequate amount of water,

No. Never water in chili. Water tastes of nothing. Use a flavorful liquid, which OP already listed: beer and beef stock.

>>9104971
>QUESTION: 80/20 ground chuck, drain or don't drain?
That's a matter of personal choice. Some people like the oil floating on top, some don't.

What I do is skim the chili when it's nearly done cooking.

>>9105027
>cilantro
Careful with that. Its flavor gets much stronger the longer it sits. So if you add some cilantro, taste it, and think "wow that's perfect" then get ready for a cilantro A-bomb once it's sat/cooked for a little while. Go easy on it, it's very easy to overdo it.

File: cover.jpg (62KB, 658x658px) Image search: [Google]

62KB, 658x658px

>>9105070
Aye, what he said.

File: 21affed3-669a-44cf-b9f0-9c4b1e52fec5_2.74e8acb8bad0cd9d02e1906456d82634[1].jpg (3MB, 2724x2724px) Image search: [Google]

3MB, 2724x2724px

OK, men, the chili is simmering

smells so damn good when you walk in the door

I think I used a little too much bell peppers, just cause at target they only had green peppers in 2-packs and I went ahead and used them both

added another lb of ground chuck, and I did end up using the basil, which I'm happy with

kinda wanted to use more garlic than I did, but I left my press at work and I didn't wanna chop it all by hand, so I used 7 cloves

anyways, I'm happy so far, and can't wait to try it with the mac noodles and topped with pic related

I wrote down the list of ingredients if anyone wants

thanks /ck/ I love cooking w/ u

File: chili.jpg (296KB, 1897x1067px) Image search: [Google]

296KB, 1897x1067px

oh yeah, and I accidentally grabbed 2 habaneros instead of serranos

it's quite hot, so my grandma won't get to enjoy any :( but my brother got impatient so we both had a bowl and it's fukken excellent

Is it weird I don't put garlic in my chili?