what should I put in my chili, Jow Forums?
What should I put in my chili, Jow Forums?
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Cyanide
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>nice GET
effort
A couple of pinches of sugar. Just pinches. Not too much so it doesn't become actually sweet. Just a pinch of sugar gives nice body to the flavor in hot foods.
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Preferably good olive oil, onions, garlic, chilies (A lot of them, you're not a pussy, are you?), ground beef, carrots, corn, kidney beans, corn, sieved tomatoes.
In that order, fry onions, chilies and garlic in the oil, fry the meat, add carrots, then beans and corn, then tomatoes.
Season with salt, pepper, a little bit of sugar, paprika, oregano, rosemary, bay leaves, herbs de provence and whatever you feel like.
You can add some wine.
Let it simmer for at least an hour.
Eat with rice.
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I wrote corn twice.
You may use a lot of corn, but that's not what I meant.
semen
>wine
Good call. Half a glass of white wine sounds good. It will add flavor, and then the mild acidity of wine will work for you by further tenderizing the meat (even it's already ground) when you simmer it for an hour or so.
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Shouldn't you suggest potatoes?
Boil 'em, mash 'em, stick 'em in a stew?
stout, one with a chocolatey taste
OP should make a high-walled mashed potato well, and pour some chili in that
smoked paprika
That's disgusting
>olive oil
>carrots
>corn
>sugar
>wine
>eat with rice
>more alcohol
I'm honestly disgusted.
not too much, it can be overbearing
the alcohol will boil away
I'm not stupid, I've just never even considered putting it in because it adds nothing to it. I don't even put peppers in chili, just ground beef, tomatoes, paprika, cayenne, chili powder, onions, greeb onions, garlic, and lots of kidney and black beans, really.
>Cyanide
>You'll thank me later.
How will he thank you later if he's dead?
It adds taste.
This is actually a myth.
German user has a good list there. I slow cook chili a lot. My core is
> Ground beef (2lb)
> Green bell peppers (2)
> Jalapenos (2)
> Black / pinto beans
> Celery
> Diced tomatoes (2)
Bring it all together with tomato paste
I also recommend onions and garlic though I'm sometimes too lazy to chop those too. If you want a fattier chili, go heavy on vegetable oil. Seasoning is to taste, I like a bit of brown sugar and cumin
Then ignore my aversion to the alcohol, but everything else I mentioned sounds retarded to put in chili. Especially sugar.
>aversion to alcohol
wat?
I'm at a loss for words. I've never eaten chili with peppers or sugar in it... This is so odd.
>what is context
I posted that alcohol was strange in chili. My aversion to "the" alcohol. When finnanon said something I didn't mind with regards to it, I said to ignore my previous complaint about it and focus on the rest. Verstehst?
There's nothing weird about adding sugar. Though I'd use brown sugar.
As for chili peppers, use mild ones. Take out the seeds.
Or skip both and add sriracha. It has chili, sugar and garlic.
>sriracha
yea it would kinda work. I like Sriracha with fried fish and other seafood better though.
Who doesn't use sugar in cooking? That's ancient kitchen knowledge. Romans already used honey and syrup, and raisins. Not to make it sweet but add body to the flavor. Don't put it too much.
penis
What? No!
Don't take out the seeds!
Chili has to burn.
Not too much, but there has to be a bit of hotness.
The funnest part of cooking is being a mad scientist. I try to emphasize healthy when I cook because Im trying to be Jow Forums. Veggie heavy chili works well, can go heavy on peppers
You don't need veggie for healthy.
You just need less carbohydrates.
Also tastes better this way, meat tastes better than potatoes etc.
A square of dark chocolate and a pinch of cumin.
You're welcome
>dark chocolate
A pinch of chili goes really well with chocolate.
Spicy chocolate yes, but chocolate in a meat sauce with beans?
DArk chocolate.
>includes sugar and fat (cocoa butter) also
Cocoa powder in hot sauces is a known trick. It adds certain smoky presence in it.
Smoked paprika powder could be however a bit easier to use, and also a bit dull compared to cocoa powder.
Listen, when you next time make creamy curry chicken sauce to go with rice or fresh pasta, put a couple of tablespoons of strong espresso coffee in it and add a half of grated fresh apple. Simmer. Serve it to your gf and she will later on give you a blowjob.
We don't eat curry lol
Someone on /ck/ explained why it works and now I know that I don't want to try it but also why others do like it.
Also bj before marriage is degenerate
Adds richness to the meat, substitutes sugar to counter-balance the acid from tomatoes and gives a velvety finish to your sauce.
Add a square when your sauce is done, let it melt, stir, and it goes without saying, let the sauce rest.
You know you have turned out to be an amazing dude. No offense.
I have cooked for all sorts of people. It's my hobby. Every time when I haven't particularly said what ingredients I have used but just announced something generic like "it's roast, fish soup, bread, hot pot, etc" I have just watched my guests wolfing down my food and asking for seconds.
However every time before anything happens, I will ask if anyone has any allergies or other food related issues. Then it has been easy to make all sorts of dishes for all sorts of people. I like it.
>You don't need veggie for healthy.
American detected
Not really.
Real life detected. Sorry if sounding like an ass.
I have visited *places* where people serve you vegetables.
Just serving *healthy* vegetables doesn't increase sales income in your usual conbini.
Instead, they fry them and during the frying they brush them generously with a mix of water, vinegar, honey and herbs. A genuine Roman era recipe for any fried/baked dish.
And voilĂ , kids suddenly eat their vegetables. Because they taste good. Even bitter and smelly broccoli and spinach.
I have made children eat their "veggies" and asking for seconds while their parents were watching and collecting their lower jaws from the floor. I didn't use any dubious industrial additives but just salt, sugar (honey syrup fructose), butter and cream.
Beef chuck, preferably cut into small chunks, not ground if you can avoid it
Onions
Lots of garlic
A whole can of chipotles and the adobo sauce
Cumin
Dried oregano
Salt and pepper
A bit of cinnamon and cocoa powder
Chopped poblanos
Crushed tomatoes
Mexican beer
Whatever kind of beans you like or would even want: black, red, kidney, pinto, garbanzo, etc.
>cook beef in a hot pot with oil in batches so you get a good fond going as well as a nice browning on the beef
>add onion and poblano
>cook til soft
>add garlic
>add chopped chipotles
>deglaze pot with beer
>add the adobo sauce and tomatoes
>add back the beef
>add the spices, add a bit of salt now, adjust at end
>simmer for at least an hour in a mostly covered pot until the flavor
>carrots
>sugar
>rosemary
>herbs de provence
>bay leaves
>wine
What the fuck, Germany. Why do you want to ruin our dishes
I do admit, my Chili is basically Bolognese with corn, beans and more chilies.
But it tastes great.
To make great food, you shouldn't just try and go straight towards the most prominent taste, but instead go for a more "round" taste.
Carrots and sugar greatly enhance the taste of the tomatoes, so does Oregano, which is basically mandatory when making anything with tomatoes.
Rosemary, Bay leaves and herbs de provence are key components of mediterranean cuisine (And mexican cuisine is basically an evolution of spanish cuisine adapted to regional ingredients)
Wine is always great to add a sour component.
Italian cuisine is insanely popular in germany, so yes, I made the dish more italian/mediterranean in style, which also makes for a nice result.
I must say, with the cumin, cinnamon and cocoa powder it sort of reminds me of indian cuisine.
>my Chili is basically Bolognese
Have you tasted Japanese curry? Or English Chicken Tikka Masala? I have. And I Dare To Claim those are original dishes despite of their obvious path of evolution.
Those ones are like the electric guitar. It was originally invented elsewhere, but the Americans perfected it to a point it's just theirs.
>tfw my thread is still alive
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