Off the top of my head dark baker's chocolate, coffee, and stout beer to just play with the bitterness. It's also nice to toast the dry Hispanices in a pan to open them up of cumin and coriander seed before crushing, then put them in some type of oil or fat to retain some of those frisky aromatics that get lost over cooking time, but now that I'm thinking of it you could probably also add vodka, whiskey, brandy, or rum to get whatever other ones are soluble in alcohol.
I'm thinking out loud of what to do at the outset, but it usually comes down to just getting a good sear on the meat and balancing things with Hispanicy, meaty, veggie, dairy etc.
Yeah but your completely wrong, unless you just copied your statements from someone else it would be pretty difficult to end up wrong the same way. Maybe you read too much Ieddit.
Dude I honestly have never watched a single one of his videos or have gone on Reddit for anything related to food. I'm not sure what to tell you. Maybe they had their foundations getting stoned watching Food Channel with Alton Brown and Guy Fieri, PBS with America's Test Kitchen and Cook's Country, maybe a little bit of Anthony Bourdain sprinkled in.
There's a reason South Park did an episode where Stan's dad was up his own ass from consuming too much cooking media. It was a meme in every truly sense. >but that doesn't make the advice wrong
That's all been pretty common advice for people looking to do different things with chili for a long time.
Most YouTube celebrities aren't coming up with completely original ideas. It's not healthy to think they are and that everyone else is then copying them, and then getting upset about it.
>Does Culinaly eat chili con carne?
My grandmother made some wednesday, turned out pretty much like your pic but all the green parts missing, and I didn't put any sour cream or cheese on mine
Mine is simple shit. I powder some cumin and a bunch of various chilies, mix it with paprika, toss the mixture with small cubes of beef then set aside to dry marinate.
I fry some onions, garlic and chopped fresh chilli in lard, tallow or bacon fat with a hand crushed peeled tomato or two until the juice is reduced out then add the beef and fry until coloured but not cooked through.
I top off with a 2:3 ratio homemade, plain/unseasoned beef stock:tomato juice and add enough beef stock cubes or powder for the amount of liquid added.
Bring to the boil, reduce to maintain a simmer and let cook, stirring occasionally, until reduced, thick and ready.
Off the heat and stir in fresh chopped coriander and onion greens.
Serve with sour cream, fresh sliced chili, fresh chopped onion, cheese and rice in their own bowls at the table.
If I'm having guests for my annual chili night, I also make a pot of vegan black-and-red bean chili. I phone that one in, using a sachet of chili mix rather than bothering with making anything homemade.
This way, vegan and vegetarian guests can have their own chili and homosexuals who like beans in their chili can just mix the two. Oh, and I omit the rice because people found it weird the first year I had people over for chili and instead serve tortilla chips and cornbread.
One year, I made the chili with mince instead of beef cubes and served it with hotdogs (both real ones and vegan food-alikes) and buns.
Here's some chili I made a couple weeks ago along with jalapeño poppers stuffed with dove breast. Yes I put a can of kidney beans in it and it was the best chili I ever made. Never going back to ground beef.
Things I've found to make chili better >finely chop and caramelize the onions. If I wanted onion chunks I add raw white onion on top. >instead of chili powder, blend reconstituted dried chilis and garlic to make a paste >use crushed tortilla chips to thicken and further season the chili >OJ is great to add both sweetness and acid as you're approaching the end. >if you can find it, hickory smoked maltodextrin is pretty awesome for imparting smoke flavor. You only need tiny amounts, and the flavor has been great in my experience. Saves tons of time and effort as well.
Off the top of my head dark baker's chocolate, coffee, and stout beer to just play with the bitterness. It's also nice to toast the dry Hispanices in a pan to open them up of cumin and coriander seed before crushing, then put them in some type of oil or fat to retain some of those frisky aromatics that get lost over cooking time, but now that I'm thinking of it you could probably also add vodka, whiskey, brandy, or rum to get whatever other ones are soluble in alcohol.
I'm thinking out loud of what to do at the outset, but it usually comes down to just getting a good sear on the meat and balancing things with Hispanicy, meaty, veggie, dairy etc.
You took this verbatim from the ragusa video. This is just sad.
No, I'm just talking about the mechanics behind cooking. On Culinaly. Let that sink in.
I'm sure this YouTube guy probably covered it as well.
Yeah but your completely wrong, unless you just copied your statements from someone else it would be pretty difficult to end up wrong the same way. Maybe you read too much Ieddit.
Dude I honestly have never watched a single one of his videos or have gone on Reddit for anything related to food. I'm not sure what to tell you. Maybe they had their foundations getting stoned watching Food Channel with Alton Brown and Guy Fieri, PBS with America's Test Kitchen and Cook's Country, maybe a little bit of Anthony Bourdain sprinkled in.
There's a reason South Park did an episode where Stan's dad was up his own ass from consuming too much cooking media. It was a meme in every truly sense.
>but that doesn't make the advice wrong
You aren't fooling anybody, Adam.
That's all been pretty common advice for people looking to do different things with chili for a long time.
Most YouTube celebrities aren't coming up with completely original ideas. It's not healthy to think they are and that everyone else is then copying them, and then getting upset about it.
>Does Culinaly eat chili con carne?
My grandmother made some wednesday, turned out pretty much like your pic but all the green parts missing, and I didn't put any sour cream or cheese on mine
dried chilis can be sweet, fruity, smoky, and Hispanicy. choice one to accomplish each or a few then get to it.
Beans
Mine is simple shit. I powder some cumin and a bunch of various chilies, mix it with paprika, toss the mixture with small cubes of beef then set aside to dry marinate.
I fry some onions, garlic and chopped fresh chilli in lard, tallow or bacon fat with a hand crushed peeled tomato or two until the juice is reduced out then add the beef and fry until coloured but not cooked through.
I top off with a 2:3 ratio homemade, plain/unseasoned beef stock:tomato juice and add enough beef stock cubes or powder for the amount of liquid added.
Bring to the boil, reduce to maintain a simmer and let cook, stirring occasionally, until reduced, thick and ready.
Off the heat and stir in fresh chopped coriander and onion greens.
Serve with sour cream, fresh sliced chili, fresh chopped onion, cheese and rice in their own bowls at the table.
If I'm having guests for my annual chili night, I also make a pot of vegan black-and-red bean chili. I phone that one in, using a sachet of chili mix rather than bothering with making anything homemade.
This way, vegan and vegetarian guests can have their own chili and homosexuals who like beans in their chili can just mix the two. Oh, and I omit the rice because people found it weird the first year I had people over for chili and instead serve tortilla chips and cornbread.
One year, I made the chili with mince instead of beef cubes and served it with hotdogs (both real ones and vegan food-alikes) and buns.
use black beans
use no beans
My secret is that I add beans.
Here's some chili I made a couple weeks ago along with jalapeño poppers stuffed with dove breast. Yes I put a can of kidney beans in it and it was the best chili I ever made. Never going back to ground beef.
Yum yum, love beans, bacon, and poultry in my chili. Beef? No way!
That's actually a pretty good point, having both stewed ground beef with cubed that's starting to be fall apart tender is ideal.
REEEEEE WHERE ARE THE BEANS
>canned beans
My only two tips:
>Sear the beef as one big piece and THEN cut it into chunks. You'll get a better sear.
>Use masa harina to thicken it
>>Sear the beef as one big piece and THEN cut it into chunks. You'll get a better sear.
more surface area = more mallard = more flavor
fucking retard
Too much surface area means more water is released, ruining your sear. Retard.
that explains your mom last night
Sundried tomato powder and balsamic vinegar.
Anchovies
Things I've found to make chili better
>finely chop and caramelize the onions. If I wanted onion chunks I add raw white onion on top.
>instead of chili powder, blend reconstituted dried chilis and garlic to make a paste
>use crushed tortilla chips to thicken and further season the chili
>OJ is great to add both sweetness and acid as you're approaching the end.
>if you can find it, hickory smoked maltodextrin is pretty awesome for imparting smoke flavor. You only need tiny amounts, and the flavor has been great in my experience. Saves tons of time and effort as well.