Hey fellas, I made some chili con carne and documented the process. Stick around to talk shit aobut my culinary skills!
>>7335287
> chili con carne
> beans
You mean bean soup
First thing I made some flavoured buttuer. Take some cumin, coriander, smoked paprika, and dried oregano...
Pulverize
Heat up some olive oil on a pan, add spices
Add the mixture to room temperature cubes of butter with a little bit of tomato ketchup and worcestershire sauce then stir
>>7335301
Put in the fridge to set (best done overnight)
>>7335291
why?
Now onto the meat, I season the mince with salt and pepper
>>7335313
...and brown it in a large pan. I do it in batches so it actually browns rather than stews. Nothing worse than grey, watery mince.
>>7335315
>>7335317
In the meantime I dice the veggies
>>7335321
neato
>>7335329
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.
Then I add tomato puree and diced tomatoes...
>>7335337
...as well as half a bottle of dry red wine. Simmer until the wine has been reduced
>>7335340
After ~40 minutes
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
>>7335348
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.
>>7335349
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
>>7335360
And WA LA, here's the final product. I garnished it with some grated cheese, toasted sunflower seeds and fresh basil.
>>7335358
It browned pretty nicely m8, nice color and lots of crispy bits. Might look like more than it actually is in the pan but I divided a kilo of mince into 5 batches.
>>7335363
seems like a lot of time and money for a mediocre meal
>>7335353
Still got the tree up huh
>>7335363
Looks good dude. Thanks for the thread.
>>7335353
Damn dude, I think my grandmother has a bigger television. What are you even watching there?
>>7335329
this image made me moist idk why i love seeing prepped veggies. Final product looks good op, thanks friendo
This is bean flavoured bolognese, M eighty. I'm sure it was good but chili is:
meat
cumin
garlic
oregano
chilis
and salt to taste.
>>7337023
Chili needs beans, cunt.
>>7337023
>no beans
that's meat soup you retard
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.
>>7339413
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.
>>7335287
Where did the wine come in to the cooking?
Did you use it with the veggies or the meat or both?
>>7335287
OP, why does your "chili" recipe not contain any chilis?
You know "chili con carne" means "chili peppers with meat", right? So where the hell are your chilis?
>>7339478
he's polish, give him a break
>>7335353
TADZIK!
>>7335287
Polish , bought all that shit from Lidl?
>>7339566
It's supposed to be the base of the dish, not just a couple tiny peppers thrown in with a whole mess of other vegetables. They are the main ingredient.
>>7339439
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.
>>7339605
that's almost as stupid as disney saying the old stuff isn't canon anymore
>>7339605
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.
>>7335363
looks good m8. I have that knife too
>>7339443
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.
>>7339478
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.
>>7339495
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.
>>7340363
>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.
>>7340363
>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".
>>7340422
The fun in cooking is also experimenting though, and what do you call this contraption if not "modified chili?"
>>7340429
>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.
http://www.channel4.com/programmes/how-to-cook-like-heston/articles/all/chilli-con-carne-with-cornbread-muffins-recipe
Got the spiced butter idea from it. I used the star anise trick before.
>chili con carne
>see celery and carrots in pic
>realize OP is a moron
>stop reading, type this, time to move on, nothing to see here besides OP's beef stew
>>7339434
This.
>>7340445
Why would you listen to a Brit to learn how to make Chili? That would like like learning Chinese cooking from a Finn, or British cooking from a Peruvian. Makes no sense at all.
>>7340463
Because he's the best chef in the world, I'd rather make a good dish than a dish faithul to some unspecified original.
>>7340473
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.
>>7340491
>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?
