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Anonymous10/18/25, 04:42No.21663655Making Chili
No beans, no hamburger.
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Anon10/18/25, 04:44No.21663656
Beef was expensive this week so I got cubed stew meat for $7/lb. Searing in batches.
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Anon10/18/25, 04:46No.21663659
I bought a nice assortment of dried peppers from the local Mexican grocery store. I don't know what each one does but I'll adhere to the assumption that the smaller ones are hotter.
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Anon10/18/25, 04:47No.21663661
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Anon10/18/25, 04:47No.21663662
Hamburger?
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Anon10/18/25, 04:48No.21663663
These will go in the big pot I'm doing the chili in. Don't want to overcrowd and make a sweaty mess.
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Anon10/18/25, 04:49No.21663664
Need to de-stem and seed the peppers one by one. Plenty of seeds in the sink.
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Anon10/18/25, 04:50No.21663665
Hell yeah texas chill
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Anon10/18/25, 04:50No.21663668
I'll pop these in the microwave for 30 seconds or so.
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Anon10/18/25, 04:51No.21663672
This ought to be enough onion. I'll use dry spices too maybe.
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Anon10/18/25, 04:52No.21663676
Almost done with this part. It's tempting to dump them all in the pan or broil really high in the oven, but this is really the best way to get the best browning and flavor.
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Anon10/18/25, 04:54No.21663679
you call that chili? this is chili.
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Anon10/18/25, 04:54No.21663680
I don't care that "true Texas red" only has this or that in it. I like onions in anything like this. And I'm going to saute them up well before adding them in.
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Anon10/18/25, 04:56No.21663685
Chiles in the saucepan.
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Anon10/18/25, 04:57No.21663686
With some of this. I'll use this in place of salt for the chili.
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Anon10/18/25, 04:58No.21663691
This could simmer a long time but I'm just going to boil it and get them soft enough to get pureed. They'll cook longer with the meat anyway.
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Anon10/18/25, 05:00No.21663693
That's all the meat. I always wish they did stew meat a little smaller. These 1.25" chunks are kind of awkward. I'd rather have 13 smaller cubes of meat in a bowl than 5 or 6 big ones. Also takes longer to cook of course.
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Anon10/18/25, 05:01No.21663696
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Anon10/18/25, 05:02No.21663697
Onions and butter. There's no finer aroma in cooking for my money.
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Anon10/18/25, 05:03No.21663700
This goes in everything.
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Anon10/18/25, 05:03No.21663703
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Anon10/18/25, 05:05No.21663707
I'll be adding these items as well. I like a substantial sauce.
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Anon10/18/25, 05:06No.21663709
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Anon10/18/25, 05:07No.21663710
Blending up the simmered chilies and the whole stewed tomatoes.
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Anon10/18/25, 05:09No.21663714
I dislike this immersion blender. It's too powerful and the force of it attracts it violently to the bottom of the pot. It's like controlling a jackhammer or a firehose. And it splatters everywhere.
It's like Tim 'the Toolman" Taylor souped it up to be more manly but of course overdid it.
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Anon10/18/25, 05:11No.21663716
Onions going in with the canned green chiles and the browned beef.
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Anon10/18/25, 05:11No.21663717
And there we have it boys, wala petite.
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Anon10/18/25, 05:12No.21663718
The sauce is very nice. Not sure if I've captured the texture here.
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Anon10/18/25, 05:13No.21663719
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Anon10/18/25, 05:14No.21663721
And a tomato evaded the blade. Fuck.
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Anon10/18/25, 05:15No.21663723
That's going to simmer for a couple hours.
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Anon10/18/25, 05:16No.21663725
While I wait I'll eat this giant pork chop.
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Anon10/18/25, 05:17No.21663727
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Anon10/18/25, 05:19No.21663733
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Anon10/18/25, 05:43No.21663760
Now we just simmer with the lid on for 90 minutes or so.
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Anon10/18/25, 05:48No.21663772
low heat
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Anon10/18/25, 05:50No.21663775
>no beans
It's not chili, it's bolognese. Sorry to let you know
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Anon10/18/25, 05:55No.21663789
It was a bit uncalled for and not even the decency to apologise.
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Anon10/18/25, 05:59No.21663799
I am SO sorry for suggesting someone was a retard for thinking the chili I was still making was done and looked nothing like what went into it just moments earlier. My mistake for expecting anyone else to be as observant and thorough as myself before posting.
Please forgive me; I know not what I do.
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Anon10/18/25, 06:08No.21663815
what are those bits on the meat are they maggots?
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Anon10/18/25, 06:10No.21663820
You know what sounds good is some white chicken chili with lots of corn and peppers.
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Anon10/18/25, 06:23No.21663841
Nice fuckin' job OP. That's gonna be a kickass chili. Good pepper selection to.
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Anon10/18/25, 07:19No.21663937
The chili is complete. Beef is tender and sauce is thick and dark.Thanks for watching.
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Anon10/18/25, 07:33No.21663946
why waste anything above ground meat on chili?
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Anon10/18/25, 13:29No.21664297
>no hamburger
Why are Americans so dump that they call beef mince hamburger?
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Anon10/18/25, 16:36No.21664535
I wish you could just get the powder mix in bulk, love this stuff.
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Anon10/18/25, 17:22No.21664595
Mmm. Make some chili Colorado.
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Anon10/18/25, 17:54No.21664662
>No beans, no hamburger.
good man
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Anon10/18/25, 18:49No.21664749
What a fucking awful thread
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Anon10/18/25, 21:41No.21665079
finally someone doing it right.
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Anon10/18/25, 22:08No.21665119
The idea of eating straight up meat and spiced sauce instead of using it to flavor some carb base is very amusing to me.
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Anon10/18/25, 22:11No.21665122
>no beans>no hamburgerThat's not chili
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Anon10/19/25, 03:14No.21665565
I made chili 2 weeks ago and everyone said it had "too many peppers." actually everyone else makes their chili with not enough peppers.
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Anon10/19/25, 06:57No.21665832
>tfw it's almost chili and tamales season
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Anon10/19/25, 10:45No.21666048
OP’s dish look is good but at the end of the day it’s just curry.
Chili is overrated as fuck.