What are your recipes lads? Going to try this one out tonight. It's kind of a blend between Chef John's 3 Bean Chili recipe and his Beer, Beef and Bean recipe.
1 TBSP Oil 1 TBSP Ground Cumin 1 TSP Chipotle Flakes 1 TSP Paprika 1/2 TSP Dried Oregano 2 TBSP Ground Cayenne Pepper 1 TBSP Ancho Chili Flakes 1/8 TSP Cinnamon 1/8 TSP Cocoa Powder 1 Diced Onion 2 Cloves Garlic, Minced 1 Can of Pinto Beans 1 Can of Red Kidney Beans 150g Quorn Mince 3/4 Fresh Small Green Chili's Can of Chopped Tomatoes 2 TBSP Tomato Puree 1 Cup Water (If needed)
I'm using flakes because it's all I have available in Bongland. Any criticism is greatly appreciated.
Brayden Green
needs more meat for my taste, serve with a side of a nice moist cornbread and youve got a good meal ahead of you
Adrian Butler
>I'm using flakes because it's all I have available in Bongland
I was going to bitch about that, but if that's all you can get then that's what you're stuck with.
I would never use water in Chili though. If you do need to add liquid then add something flavorful: tomato juice, V8 vegetable juice, beer, stock/broth, etc.
>Quorn WTF? Are you making some kind of meatless chili? That's a goddamn sin, and I'm not even religious.
Levi Ross
I'm not really that big of a meateater and ground beef is expensive, especially for a student.. In that case, should I just bulk it up with another can of red kidney beans or leave as is?
If I were to use stock, which of the two would you suggest: chicken or beef? I was debating between the two. I don't want the taste of stock to be overpowering. A cup of weak stock or?
Samuel Johnson
If you haven't before, try adding a small cup of coffee, I think it goes really well with chilis
Jace Bell
Don't add coffee or water to chili, that should go without fucking saying. Also if you don't use meat it's not fucking chilli, it's some vegan, retarded, tomato slop.
Dominic Bell
I think you should use meat rather than quorn or more beans. I'm also surprised to hear about the cost. Here in the US Quorn is more expensive than ground/minced beef.
As for the stock, I'd use beef stock. It's flavor matches the taste of chili better. But chicken would work if that's all you have. Don't worry about it overpowering the taste of the chili; it won't.
chili powder ginger powder garlic powder black pepper curry powder Italian seasoning cayenne powder
1. soak lentils and split peas in water for a while, I use 2 tablespoons of each for my meal. 2. slice carrots, I use 1 big one or 2 medium sized ones. thinly slice them, like coins. 3. pressure cook lentils, carrots and split peas for about 2 minutes 4. pour contents into pot 5. add pinto beans, tomato paste, frozen green peas, and all the spices except Italian seasoning. it's up to you to decide how much of each seasoning you want. I go heavy on the chili powder. add extra watrer if needed. 6. bring to a slight boil, reduce heat, and simmer for 5 minutes 7. let cool for 13 minutes off heat 8. pour into bowl and mix in some Italian seasoning. 9.eat with some toasted bread.
Jayden Fisher
Yeah true. Meat is preferable but I've been spending too much recently on crap.
How much is it in the US anyway? I can get a 300g bag for £1.29 from my local Lidl.
David Morris
Does anyone actually measure spices out?
Isaiah Green
>How much is it in the US anyway?
In my area is about $4 for 12 oz; I think that's about £3.30 for 340 g.
I can get a whole pound (450g) of beef for under $3.
John Carter
Mine:
>chili base 3 ancho chiles 3 mulato chiles 3 pasilla negra chiles 3 chipotle morita 3 cascabel chiles 1/2 cup dark raisins Soak all in hot water to rehydrate. Stem and deseed chiles. Puree all into a smooth paste.
Toast spices except oregano, and grind. Add in oregano.
>Remainder
2 lb beef chuck or short ribs, cubed 2 medium onions, diced 4 garlic cloves, minced 1 bottle dark beer 1 bay leaf 0.25lb beans, soaked overnight. I like orca beans. Small piece mexican chocolate
Brown beef really well, remove from pot. Add onions and brown well, adding garlic and toasted spices in the last minute or so. Add beef back in, add beer and chili base, and simmer about 45 min. Add beans and simmer until beans are cooked and beef is fork tender. Season to taste, add chocolate and stir to incorporate.
Jonathan Myers
Noobs do because they haven't learned to taste-and-adjust yet; they just blindly follow what the recipe states without paying attention to the relative potency of the seasonings.
Hudson Hughes
I just marinated some karelian stew (chunks of cheap cuts of beef and pork 60/40) in some coca cola and lemon juice for several hours
Adding my signature tomato pulp with one beef and one vegetable bullying cube, some sugar and vinegar, tiny amount of soy sauce and oregano, some habanero sauce, huge white beans
Mild, delicious soft meats in three hours of 160c oven after slightly searing meats on a pan
Oh and also coconut cream
Cameron Wilson
Well to be fair I can get a 400g pack of decent beef from Lidl for about £3.75 and I've done that before. And that's the fancy ground beef they have too.
Jaxon Turner
I would love to use strips of actual beef but they are close to 8€ for 400g, bringing the total price of my chili to 20€.
Im really into these cheap cuts now, whats the murikan word for beef cubes
Jason Morris
I wouldn't know dude, although I've always wanted to make chili with beef strips and chunks. Never had it like that before.
Chase Kelly
>beef cubes
That's it. Some places might call it "stew beef"; that's basically random trimmings cut into stew-sized pieces.
Oddly enough, that's nearly always more expensive than buying a cheap cut of beef, like a chuck steak. And often times it's the same price as buying sirloin.
Jeremiah Turner
I often hear that you might as well buy the chuck steak and cube it yourself. Apparently, when you see beef cubes in a supermarket, the cubes themselves tend to be from meat which is hard to sell anyway.
Jordan Young
This is finland, I only use the close by minimarket. Our beef cubes are relatively cheap.
Just took this pic today.
Leo Lee
>I often hear that you might as well buy the chuck steak and cube it yourself.
That's usually what I do. It's usually cheaper, plus you get some more fat and connective tissue in the chuck, and that's ideal for long-simmered dishes like stews or chili.
The "stew beef" is often extremely lean which is counterproductive for dishes like that.
Hudson Morgan
OP here. Chili went well. Decided partway through to not bother with the quorn and added two diced peppers instead. The spice you get from this recipe is good; it builds up as you eat and although it's pretty hot, it is not unbearable and unpleasant.
Props to the guy who recommended I use beef stock, and I'll probably make this with some ground beef next time. Got 5 portions left which'll last a while too!
