I’m going to make chili. Anyone have any advice for taste?
use a bottle of coffee stout instead of stockhalf a bar of very, very dark chocolate
Just go to Wendy's and get some there.
>>120393412 good tablespoons of cumin
>>12039365Then 4 more pls
remember: no beans.
>>12039352I stopped going to Wendy's when I couldn't get my extra finger anymore.
>>12039372This plus no tomatoes.
>>12039372>>12039380This except the exact opposite.
>>12039380Those plus no meat
>>12039394this and no liquids
>>12039341You want about 1:2 meat:beans ideally for something that's filling and affordable.
Make sure you don't forget the beans. All real chili gets beans, and don't let anyone tell you different.
>>12039341Use two of these as a base and go from there
DO NOT USE CHILI POWDERGet an assortment of dried and fresh chilies. The fresh ones you will want to roast and peel while the dry ones you will want to simmer in stock to reconstitute. Once you get all your chillis done hit them with the blender to get a nice smooth base.
>>12039341Cumin. Use a lot more than you think.
>>12039636What about all three
The method of cooking each component is important, like searing your meat in batches to brown it well and create a good amount of fond in your pan. The other thing is sweating down your onions for the appropriate length of time. Using fresh chillis and lots of garlic. Flavour of course comes mainly from your spices, it’s also good to sauté these before adding your beef stock. You’ll want cumin, good quality smoked paprika, chilli powder, cayenne, ground coriander and you can even try some garam masala. You’ll also want to add some Worcestershire sauce and tomato purée. And also some aromatics, like bay leaves and oregano. I also recommend finishing your chilli with a knob of butter, and letting it rest a good 15 minutes before serving.
>>12039372Literally nothing wrong with beans in chili
>cook onions + peppers>cook meat>mix>add seasoning (chili powder, salt, pepper, cumin, cayenne)>add garlic/garlic powder>add beer/water/stock once meat is cooked and everything is mixed>add tomatoes + beans>let simmer for 2+ hours>put in fridge overnight>eat in the morning with sour cream, fresh cheese, and chipsWa la
>>12039341might make me a heretic, but olives go really well in a chili
>>12039624Beans are filler. They never become part of the chili. It's why you always see it as "Chili with beans", but not "Chili with cumin" or "Chili with peppers".>>12039341Basically use many different types of peppers, and a lot of them, and other flavorful ingredients and cook it for a very long time.
>>12039341That picture looks like ground beef, try using real chunks of beef instead of shitty ground. Especially if you're going beanless.You will get a lot of advice, but never a "recipe" for chili. There are a million ways to do it so you choose flavors and textures that appeal to you.
>>12039352surprisingly, Wendy's chili is still pretty OK despite the fact that Dave is dead. But, I miss the chili oil packets that they used to offer. Those things were good.
>>12039341Lots of beans otherwise its not a chilli just a meat soup
>>12040656This guy knows his chile
>>12040486>Chili with beansLiterally no one says this. Chili, by default, has beans.
>>12039661I always insist on cumin
>>12040656based and chilipilled
>>12039390hahahawe'd be frens irl.
There's this guy who's a chili expert on YouTube, you should probably look him uphttps://youtube.com/watch?v=jqCB4-32awE