Sherklod Holmes @wallhackio@cat.family

awwwwwwwwww yeah 🤤

Now it's time to collect that fond by sweating out some holy trinity ​​

Time to brown the meat! By browning it we get delicious maillard reaction flavors and create fond at the bottom of the pot that we can deglaze for even more flavors later 🤤

I put a tiny bit of beef tallow in the pot for the first batch of meat, additional won't be necessary because of the additional fat that will be added from the fatty pork shoulder ​​

I taste tested the Magical Chili Paste and it is much less spicy than I anticipated, so I will add two habaneros to the chili. I like to mince them fine to avoid a situation where someone gets a large chunk of habanero in a spoon full

Now I get to play the minigame known as "clodboy don't touch your eyes for two days challenge" ​​

I happened to acquire a large number of peppers in the past week so I figured I would use them all in my chili ​​

Normally I fry the peppers with the onions but I have so many that I don't think I'll get any browning because of how many there are, so this time I will toss them in the oven with some oil and a heavy pinch of salt

My roommates also acquired this enormous head of garlic which I begged them to let me roast and put in the chili. They acquiesed

I've never put roasted garlic in chili before so we'll see how this goes!

It is day 3 and even more delicious plans are in the making ​​

@cam oh i can do that too! there aren't many of us

@Thomas as a chili cook-off winner myself I have MANY chili opinions

@The_T @amy the sentence was much less rude in context

@maple i also forgor to do my laundry today 💀​​

the council has forced me to play final fantasy xiv

@amy hi chat

"if your name was John Donut then you would get into poetry"

Here is the primary meat for the chili: pork shoulder! Pork shoulder can be used in any situation you would use stewing beef like chuck roast, although it tends to shred instead of keep its shape (this is why it is often used for tacos or pulled pork sandwiches). It is wonderfully savory and fatty and incredibly delicious for the price ​​

I'm using a little over 2 lbs here, which when combined with the chicken and ham hocks will result in an extremely meaty chili

I'm salting them over a wire rack and leaving them in the fridge overnight. This will cause the salt to be absorbed in the meat (any maybe pull out some moisture I think? which might make it brown more easily? I dunno). I've never done this before for chili but it wasn't too difficult so I thought it was worth a try, we'll see how it goes!

The evening "errand" I had to run got in the way of the beans, hence the massive half in updates. I came back and finished the final batch of beans. I added a little extra salt to it and the resulting bean-liquer-infused stock is really quite something ​​

Here is the most significant fruits of my labor here: some chili paste, stock, and prepared beans. What isn't shown in the shredded chicken and chopped ham hocks

Just one more step for tonight and then I'm done!

@vaporeon_ okee
🎈
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@soft no, i will not.

@vaporeon_ I'm currently in the process of making a three-day chili, would you accept that instead

@vaporeon_ can you buy me a plane ticket

@vaporeon_ can you buy me some