/ck/ - Food & Cooking

[Anonymous No.5751806]

How do you make your chili /ck/?

[Anonymous No.5751830]

crushed tomatoes as base. lots o beef. kidney beans. onions. green peppers. green chilis, garlic and onion powder. black pepper and kosher salt. oh yeah and garbanzo beans

[Anonymous No.5751840]

With lots of beans.

[Anonymous No.5751844]

>>5751806
Brown beef
drain fat
add can of diced tomatoes
can of beans
chili spice mix

Stir.

Cook for however long you like, makes good thick chili.

[Anonymous No.5751852]

beef maters beans Kern

[Anonymous No.5751910]

>>5751806
beans
ketchup
corn
packet of chili mix

It's delicious OP

[Anonymous No.5751919]

Garlic
Onion
Jalapenos
Ground Turkey
Crushed Tomatoes
Lentils
Rice
Carrots

[Anonymous No.5751929]

>>5751910

>Ketchup

[Anonymous No.5751951]

>>5751929
>replying to bait

[Anonymous No.5751956]

33% beans
33% borscht
33% bait

[Anonymous No.5752029]

just basic, but i always sautee the veggies before they go in the pot and it makes a big difference
hearty

[Anonymous No.5752032]

>>5751806
I chill it before use

[Anonymous No.5752036]

first i grill chicken on charcoal, make chicken stock. hand-pull meat and remove bones.

then i make my sauce out of chipotle peppers, onions, red bells, garlic, ROTEL tomatoes, chicken stock, a bit of liquid smoke, and a bit of sweet chili sauce to curb the heat from the chipotle

then i cook it down til its good and thick

[Anonymous No.5752044]

>>5751806
>chop onions, a bell pepper, and chestnut mushrooms
>fry them
>add minced beef and cook until browned
>chopped tomatoes
>kidney beans
>add one sachet of Colman's Hot Chilli Con Carne
>cook for awhile longer
>serve with baked potatoes

[Anonymous No.5752097]

Don't competitions not allow beans in chili?

[Anonymous No.5752105]

>>5752097
yea cuz not everyone knows how to cook beans, so they gotta even the playing field

[Anonymous No.5753084]

>>5752097
>Don't competitions not allow beans in chili?

How many people do you know who cook competition chili for a simple meal at home? I sure don't know anyone who does unless they are preparing for cooking in chili competitions. If you're not cooking competition chili, then why should you be required to follow the rules of competition chili?

[Anonymous No.5753096]

>>5752097
Yeah, no beans in chili contests. Unless you're in California, apparently, where a chili contest I went to had a winner that was made from pumpkin and black beans.
>mfw

[Anonymous No.5753161]

Do you guys cook your chili for hours AND HOURS? Growing up I was always told "longer the better" but I have been pretty disappointed in my own chili lately, maybe I'm over cooking it?

[Anonymous No.5753170]

kasha, tomato sauce or if I have it vegetable broth, dem tomatos, chili bean sauce, garlic, onions, whatever hot peppers I have around, meat if I have it.

[Anonymous No.5753171]

>>5753161
Let it simmer for at least 6-8 hours. THEN, put it in the fridge overnight. Then gently reheat it. NOW, you will have good chili. Chili is always, always, always better the next day (or even two days after).

[Anonymous No.5753173]

>>5753171
this.

[Anonymous No.5753175]

>>5753161
They say that the flavors need to "marry" (I don't know the gender of my ingredients, what if they're sinning?) but I think that's bollocks. Everything has been canned long before I got to it, they've already married and maybe got some ill tempered teens and a martial counselor by now. Just heat it until it's hot enough to melt cheese in and dish out.

[Anonymous No.5753181]

mince
smoked bacon (sliced and added to mince)
spring onions
misc other veg I (usually mushrooms, radishes, green beans, bell pepper) depending on what I feel like
jar of chili sauce (dealwithit.jpg ... not bothered to make my own sauce)
various mexican-type spices and seasonings I have mixed together and added with the sauce
generous amounts of piri-piri sauce

have it with either basmati rice, or flour wraps (using with a load of cheese)

I'm seriously addicted to this shit. its all I eat anymore
>pic related
even looking at this makes me hungry

[Anonymous No.5753190]

So, while there's a chili thread going, let me get some opinions.
I'm trying to perfect my chili, which has already won awards, but I haven't won the grand prize yet, and that's what I'm gunning for.
NOW, I've won 1st place (the runner up to Grand Prize) with both a ground meat chili, and a diced meat chili (on separate occasions), and have been working on a combination of both recently to enter into some contests this fall. I already have my spice mix and chile mix down. This is purely a meat discussion for me now. Anyway, I'm considering grinding up some bacon with the beef, to add another level of flavor. I've also used some dry chorizo (not spanish chorizo, but mexican dry chorizo, which is different than the fresh, wet chorizo) with good results, but I think I'm needing a smoky element, which bacon would cover. But, I also think that might be a pleb move. What about smoking some country ribs, and grinding or dicing those up instead of the bacon? Opinions and discussion welcome.

[Anonymous No.5753194]

>>5753175
Your post makes me sad. I feel bad for your chili, and the people who eat it.

[Anonymous No.5753195]

>>5753175
By that course of thinking, you might as well buy canned chili and just eat that.

[Anonymous No.5753238]

>tfw live with a picky roommate who doesn't like beans, remotely spicy food, peppers or rice.
My chilli is always lame as fuck.

[Anonymous No.5753252]

>>5753238
>being your roommates mommy and cooking everything for them
You have to let them grow up eventually, I know it's hard but it's for the best.

[Anonymous No.5753265]

i think of it as a poverty food: something cowboys, farm hands, and other rural laborers ate.

the goal is to stretch meat as far as possible. i add tons of seasoning, tomato, beans, sweet corn, and bell peppers, and serve it was a thin stew.

one pound of meat should make well over a gallon of chili.

[Anonymous No.5753274]

>>5753265
You disgust me.

[Anonymous No.5753281]

>>5753252
his roommate is the little boy he kidnapped

[Anonymous No.5753316]

>>5753265
>serve it was a thin stew.

Thin chili? Mandatory leg breaking.

[Anonymous No.5753318]

>>5753175
>(I don't know the gender of my ingredients,
learn a romance language you piece of shit

[Anonymous No.5753323]

>>5753190
I think smoking the meat is a good idea
I tend to use 1:2 minced pork:minced beef, and some bacon as well (depending how much i have knocking about. You could also investigate using pancetta or guanciale.

[Anonymous No.5753401]

>>5753318
Why? English is the best and it doesn't need your cis scum.

[Anonymous No.5753416]

Chopped tomatoes
Red bell peppers
50/50 beef mince and pork mince
Salt and pepper
Garlic
Onions
Hot Chilli powder

[Anonymous No.5753417]

>>5753416
And of course red kidney beans

[Anonymous No.5753436]

>>5753190
I use ground chuck and sirloin. Usually 70/30.
And chopped bacon or pancetta, which always gets cooked first, then onions thrown in to saute in the fat... etc., etc.

[Anonymous No.5753505]

Lard, chopped onion, minced garlic, beer, various powdered chilies, paprika, cumin, laurels, cubes of beef and stock made from beef knees.
Sometimes I use tomatoes, too, but not always.

To finish, after it's cooked through and reduced, I stir in lots of manly oregano (orégano macho), allow it to steep a bit, then stash it in le fridge. Let it sit a day or two before reheating and om nom nomming, then freeze the leftovers for future om nom nomming.

[Anonymous No.5753521]

>loads of onion and garlic into the pot
>add beef, that you seasoned with salt pepper and if you want hot paprika and or chili before
>throw in can of diced tomatoes
>season with salt, chilli powder, hot paprika ( i have some awesome stuff from the asian store around the corner) add tomato concentrat/puree if you feel you need more.
>add a can of whatever beans you feel like. kidney is just fine 99% of teh time.
>cook till you feel it's right, but don't add the beans to early if you cook it for long.

[Anonymous No.5753559]

Cubed Beef Browned
Chillis
Cumin
Oregano
Kidney beans
Crushed Tomatoes
Onion
garlic
Beer
Leave it to simmer for some time.
Then halfway through add some bacon.
and anything else to taste.

Serve by with rice/tortilla or by itself with some cheese and and some fresh spring onion and coriander.

I heard about adding chocolate. But when i did it i think i put too much. The chilli came out maroon from the chillis and chocolate and had a slight fruity cocoa taste. Im not sure if you were supposed to add it with beer.

Also i left out for too long after a rugby game. All the water had simmered away and the meat wasnt as tender as i thought it would have been. also it was dry.

[Anonymous No.5753567]

>>5751919
>carrots
Wut? You should die in the bubbling pits of hell's own sewage!

[Anonymous No.5753571]

>>5753417
Pinto beans work nicely too

[Anonymous No.5753635]

>>5753190
Use hot bulk sausage and chuncked up venison tenderloin.

[Anonymous No.5753642]

Sad , all of you should kill yourselves.

[Anonymous No.5753663]

> Ground beef
> Onion
> Garlic
> Cumin
> Chili powder
> Chili pepper cayenne
> Corn
> Hot chili beans
> Black beans
> Chipotle peppers in adobo sauce
> Sriracha sauce

Slow cook it over 2-4 hours. It tastes like sex.

[Anonymous No.5753666]

Gamey meats, like elk, go better in chili than beef

[Anonymous No.5753673]

>>5751806
Sweet onions and shallots, thin sliced, caramelized
Grated carrot, browned up a bit but not quite caramelized
Diced celery
Finely diced garlic
80/20 ground beef
A couple bratwursts cut open, skinned, and crumbled in
A couple chuck eye steaks cubed up
Thickly diced crimini mushrooms
Bell peppers of various colors
Crushed tomato can
Diced tomato can
Black beans
Light red kidney beans
Pinto beans that have been cooked previously with bacon
A rind from a hard cheese, usually grana padano, gets removed before serving
Bay leaves, also removed before serving
Massive amounts of spices

Served with white rice or occasionally elbow macaroni

[Anonymous No.5753701]

Made in slow cooker a few days ago:

pan fried 5 chicken drumsticks with chili pepper and a little olive oil, put in slow cooker. Cooked onions and garlic in the pan to soak up the delicious, tossed in slow cooker. then added:

1 can diced tomatoes with green chiles
1 can tomato paste
3 diced tomatoes
more onions and garlic and chili pepper
1 can beans
1 jalepeno chopped
1 serrano chopped

cooked for 9 hours, then removed the chicken from the bone and tore up into the chilli. turned out awesome. first time adding fresh jalepeno/serrano so didnt want it to melt my face but if i did it again, id add more.

[Anonymous No.5753728]

No one purees their own chili paste? I think i'm going to try it because I'm sick of dumping in nearly a cup full of dry spices to get it to taste like anything.

[Anonymous No.5753737]

>>5753701
>5 chicken drumsticks

[Anonymous No.5753747]

>>5753728
Done it. It's meh.
I feel chili really benefits from using dried chilies which are /freshly/ powdered just prior to use.

Pre-powdered chilies, as with all spices, will lose many, though not all, of their complex flavours because those flavours come from esters.
Esters, if you don't know, are quite volatile meaning that they vapourise readily and easily IE they poof into the air without much effort.
Powdering the chilies/spices long before hand, such as at a factory, gives the chilies/spices a much greater surface area than were it left whole, allowing greater exposure to air which causes very, very easy vapourisation of the volatile flavour compounds.

Before you go the chili paste route, try freshly-powdered-from-whole if you haven't yet. And use a blend of various chilies, too! The only thing you might want to use pre-powdered might be paprika.

[Anonymous No.5753757]

I made chili recently, bretty good.
1/2 lb bacon
2lb ground chuck
yellow onion
celery
carrot
2 clove garlic
whole tomato
crush tomato
tomato paste
6 jalapeno, half seeded
6 serrano, half seeded
6 habanero, half seeded
1 ghost pepper
cumin
chili powder
crushed red pepper flakes
green bell pepper

simmered few hours, bretty good.

[Anonymous No.5753761]

>>5753757
Forgot, I added some lime juice as well. Would have added some pork if I had any handy, but did not.

[Anonymous No.5753822]

>>5752032
d-do you call it...
CHILLY CHILI?

[Anonymous No.5753859]

1. sweat onion with a pinch of salt in olive oil, then add minced garlic and sliced chilli peppers and fry for about 3 minutes

2. remove onion and chilli pepper mixture, add more oil and get some serious browning on your ground beef, drain a little fat if necessary

3. add half of your spice mix to the beef and cook for about a minute to "wake up" the spices, then add your onions + peppers back in

4. add in your crushed tomatoes, some tomato paste, a bottle of beer and the rest of your spice mix, scrape the bottom of the pan to get all the fond out, add water if you need more liquid. I also add in some more fresh chilli peppers at this point, if theyre small enough i just throw them in whole

5. cover and cook at a gentle boil for 2 hours, add canned kidney beans or whatever beans you want and cook until theyre done to your liking.

Im british so i dont know shit about authentic mexican food, but i serve this over tortillas topped with guacamole and its delicious

[Anonymous No.5753866]

>>5753859
Going through that list, it sounds pretty vile. No wonder we had to beat you at two wars.

[Anonymous No.5753876]

>>5753859
>add water
no, add tomato juice, tomato juice is savory, and the flavor won't be out of place because you're already using tomatoes in the first place

[Anonymous No.5753885]

>>5753866

>Going through that list, it sounds pretty vile

Explain, sounds like you're just making a baseless comment with absolutely no thought put into it.

How about you take your narrow minded world view and shove it up your ass like a cock.

>>5753876

I add water because I do not like my chilli to be too heavy on tomato flavours, I don't want to cover up the taste of the chillis beef and spices.

[Anonymous No.5753887]

>>5753876
Water is useful sometimes to keep the chili hydraded while cooking. You can't keep adding tomatos or else you'll end up with tomato soup.

Once the base is done, it's done, then it's just cooking it down, water helps a lot there. Also it helps to get the proper consistancy.

[Anonymous No.5753891]

>>5753885
You must be pretty experienced with getting cock up your ass to make an assertion such as that.

[Anonymous No.5753892]

>>5753887

>Also it helps to get the proper consistancy.

Also that, I want tomatoes to be a noticeable ingredient but I dont want them competeing for first place so to speak.

[Anonymous No.5753893]

>>5751806
I am going to absorb all of /ck/'s hate:

1 can of Hormel chili as a "starter"
1 onion, diced
1/2 can of re-fried beans
1 cup of Pace salsa
2 dollops of sour cream
nice sized chunk of Velveeta
1 can of baked beans (I usually use Bush's)
1 tbs of a barbecue spice blend - your fav choice
2-3 hot dogs (or sausages) sliced into 1/4 inch slices.

Mix it all together into the unholy concoction until it comes to a boil. Cook until onions are tender - usually means the meat is cooked too.

There is so much processed junk in it, but I love how it tastes so gadang much.

[Anonymous No.5753897]

>>5753891

This isn't /b/, keep your moronic shitposting to yourself.

[Anonymous No.5753899]

>>5753897
Piss off back to /fag

[Anonymous No.5753901]

>>5751806
>Tomatoes
>Onions
>Tomato Paste
>Chop meat
>Kidney beans
>Other bean of choice
>Green beans
>Chilis
>Salt
>Pepper
>Garlic
>Green bell pepper

[Anonymous No.5753902]

>>5753899
also /fag and /pissedoffbritfag

[Anonymous No.5753915]

>>5753893
that sounds great. i want to make that now

[Anonymous No.5753921]

Do you use fresh or powder/flakes of onion and garlic? No one ever talks about this.

[Anonymous No.5753922]

>>5753893
7/10, would demolish

[Anonymous No.5753939]

How I make my chili.

[Anonymous No.5753954]

>>5753663
> tastes like sex

Yeah....tastes like sex..... maybe like butt sex with a Phillipine tranny on a hot day after getting pick pocketed while being fingered by a cabbie who threw you out with your pants around your ankles in a bad neighborhood.

That's exactly what your corn and bean Sriracha stew probably tastes like.

[Anonymous No.5753958]

>>5753673
Yankee detected

[Anonymous No.5753974]

>>5753728
Yep, I always always always make my own chile paste, and powders. The flavors can't be beat by anything premade. BUT, if you must use something premade, stick with Gebhardt Chili powder, although you will still need to use a whole bottle for one batch. But that is the only premade Chili powder I would ever recommend.

[Anonymous No.5753984]

>>5753893
That isn't chili, though, so you won't get hate from me. That a canned chili based, casserole/sauce like concoction. If you like it, more power to you, I suppose.

[Anonymous No.5754150]

i'm going to put rice in my chili
i'm unstoppable come at me

[Anonymous No.5754157]

>>5754150
you go girl

[Anonymous No.5754167]

>>5754150
What kind?

Short grain? Medium? Basmati long grain? Brown rice? Arborio?

[Anonymous No.5754173]

>>5754167
haven't put much thought into yet but I have some wild rice with beans that I though might be good

[Anonymous No.5754181]

>>5754150
Do you add it while cooking, or do you serve it over rice?

If you serve it with rice then you are awesome. If you cook it in... Then you should die in a fire.

[teka No.5754191]

>>5754150
I can't stop you.. but.. don't put it in the pot. Put the rice in the bowl, man.

Rice in the chili does not just hang out like tasty beans. The rice wants to murder the chili by first soaking up all the liquid and flavor and then exploding into overcooked mush and cereal sludge.

Put your nice hot rice inna bowl, toss some cheese on it and smother with a ladle of red beefiness.

[Anonymous No.5754211]

>>5751806

mostly beans

[Anonymous No.5754217]

>>5754191
Listen to this fucker, hard.

[Anonymous No.5754253]

>>5751806
1 whole garlic
3 large onions
1 whole celery
1.5kg Bell peppers (Capiscum)
2 jars of jalapenos peppers
2 cans of diced tomatoes
6 cans of red kidney beans
3 chorizos
50grams of chili powder
25grams of ground cumin
1.5kg of chicken thigh fillets
500grams of lamb mine
500grams of pork mince
1 liter of beef stock

[Anonymous No.5754434]

I'm gonna make chili right now... since this beer is done I guess it's time to start. Maybe I'll post pics if the thread aint dead.

[Anonymous No.5754475]

i love chilli and am a babby cook. can someone post like the steps to making one? i know i can just look it up online, but i wanna know how /ck/ does et

[Anonymous No.5754515]

>>5753190
Perhaps you could rehydrate some top notch beef jerky?

[Anonymous No.5754528]

>yfw there are people on /ck/ right now who don't put beans in their chili because they think they're being "authentic"

[Anonymous No.5754531]

>>5751806
Ground turkey (I don't know why, I just prefer it with turkey. It tastes... lighter I guess)
Onions
Garlic
Heinz chili sauce
Cumin
Chili powder
Chipotle powder
Pureed can of beans in chili sauce (sounds weird, but it adds stabilization and flavor without the texture of beans, which I hate in chili)
Serve with sour cream and Fritos

[Anonymous No.5754533]

>>5754531
forgot to add Cholula hot sauce

[Anonymous No.5754630]

>>5754434
I used two habaneros and a jalapeno. Shit's hot. I'm getting an aftertaste, probably of the fat. I'm gonna let it simmer some more for the meat to tenderize and to skim out more fat. tasty though.

[Anonymous No.5754708]

>>5751956
you're missing 1%, kek

[Anonymous No.5754776]

>>5754528
fuck. off. spaz.

[Anonymous No.5754888]

cumin, cocao powder and cinnamon make a chili god-tier. trust me.

[Anonymous No.5755237]

>>5753757
Now this is a fucking chili recipe. I don't get why everyone flips their shit when you add anything other than tomatoes, meat and beans. I find that finely diced celery does wonders, and I also like to add corn. And I always add a pinch of ghost pepper powder

If you want to turn your chili up a notch, when the meat is semi browned add a cup or two of shredded sharp cheddar.

I also add fresh parsley, and a cinnamon stick. And at the end I'll about 3/4-to-all of a 78% dark cocoa bar- the organic one with the panther on the label (if you don't wait to put it in it will settle and burn at the bottom of the pan). When I add the cocoa I stir continuously, I add it until a achieve a certain color, just so the chili is a hue or two darker than without. If it turns dark brown because of how much you added, you've ruined it. I also add tomato juice too keep it from drying out completely. Never water. Ever. And serve it plain in a bowl, or on noodles, or over rice - just depends how I'm feeling.

And all you haters can eat my ass because everyone who has eaten my chili loves it, and I frequently hear that my chili is the best they've ever had.

[Anonymous No.5755369]

>>5753954
I don't know, I think it needs a touch of salt before it's "fingered by a cabbie on a hot day" good

[Anonymous No.5755381]

>>5755237
>shredded sharp cheddar.
just add msg instead

[Anonymous No.5755397]

Made chili just last night. Used like half the amount of peppers I should've because I am retarded and forgot how much meat I had. Added a tablespoon of scorpion pepper sauce and that shit was amazing.

Now I feel like there's to point to trying hard with chili anymore. It's basically just stewed beef and hot sauce.

[Anonymous No.5755400]

i just try to keep it simple.

basically you Need beans, preferably Kidney, meat is optional (chili con carne) a tomato base, spices and vegetables is also optional. I like mine on white rice.

bland chili is the worst.

[Anonymous No.5755455]

Semi-related. I'm a newcomer and probably a bit of a pussy when it comes to hot food, but I love it and have put chillis in a shit load of food lately. I'm looking to grow my own (in the UK), is there a chilli that is relatively easy to grow, quite hot (on the scale of a scotch bonnet/habenero) maybe and cheap to buy seeds for? Does anyone grow their own chilis and have some advice?

[Anonymous No.5755463]

>>5755400

Actually what you need is fucking chili peppers, which is the name of the goddamn dish. Everything else is optional, but chilies are a must-have.

[Anonymous No.5756350]

>In wok
>Brown mince
>Add tomatoes & tomato puree
>Add green beans
>Add kidney beans
>Add rice
>Mix that shit for a while
>Perfection

[Anonymous No.5756378]

>>5756350
>Chili in a wok
GET THE FUCK OUT!

[Anonymous No.5756395]

>>5754630
Two habs and a jalapeno, that's pretty hard, you should copyright that!

[Anonymous No.5756412]

>>5754434
Try brown habaneros next time, the nice thing about them is that the flavor is different from the orange ones and the heat lasts through cooking.

They're a different variety of habaneros, they're not encrusted in chocolate or anything like that which some people seem to think.

[Anonymous No.5756614]

Isn't chili con carne basically just a heavily spiced Bolognese sauce?

[Anonymous No.5756622]

>>5751830
>garlic powder

[Anonymous No.5756628]

>>5756622
Most professional chili makers use mostly powdered materials to ensure consistent taste through every batch.

[Anonymous No.5756677]

>>5756614
Only if you're some horrible Aussie.

[Anonymous No.5756693]

>>5756628
>professional chili makers
>powdered materials

[Anonymous No.5756703]

>>5756614
Fucking. No.

First off bolognese doesn't have beans.

[Anonymous No.5756710]

>>5756703
neither does chili

[Anonymous No.5756729]

>>5756710
Enjoy your thin meat-water.

[Anonymous No.5756757]

>>5755237
>>5753757
fuckin' saved

[Anonymous No.5756811]

>>5751929
>beans

[Anonymous No.5756837]

>>5753084
because it is clearly stated in the rules that chili does not contain beans. if you are using beans it is not chili.

[Anonymous No.5756850]

>>5756837
And without beans it's fucking rasam.

Sorry southwestern snobs, your chili is boring.

[Anonymous No.5756869]

>>5754528
Beans are filler ya tool


Good chilli doesn't need beans

[Anonymous No.5756874]

>>5756869
>beans don't have flavor
>beans aren't a thickener
I recommend you quit smoking.

[Anonymous No.5756882]

>>5756869
>if it's not meat it's just filler
you know some people consider meat filler, and would rather eat organs

stop being a faggot, okay? i mean, we could get along and have a great life together, but you're being a huge faggot about fucking beans.

[Anonymous No.5756907]

>>5756378

It genuinely gives the best results, whilst being much quicker than other ways.

[Anonymous No.5756919]

>>5756869
try being mexican n saying that, everything needs beanz, bro.

and a good chili isn't ruined by adding beans

[Anonymous No.5756920]

>>5756729
>implying

use whole cut beef and a beer as your liquid. its more like chopped beef than meat water, who even uses water in chili.

[Anonymous No.5756966]

Beef chuck makes the best chili. It's got lots of connective tissue that will make everything buttery-soft when it stews for several hours. Chop a couple of pounds of chuck up into cubes, then sear them in the bottom of a large pot. Just get one side of the cubes deep-seared, then remove. Deglaze with a splash of dark beer (I prefer the Aecht Schlenkerla Rauchbier, but a dry stout will do just as well), then chop up a white onion and caramelize it in the pot with a knob of butter and a good bit of salt.

Meanwhile grab some allspice, some cumin seeds, whole star anise, a few cardamom seeds (removed from the pods), a bit of cloves and maybe some szechuan peppercorns if you're feeling adventurous. Toast in a pan, then blend into a fine powder. Get your chilis -- last time I used ancho, guajillo and pasilla. Take five or six of each and boil in a bit of chicken stock for 10 - 15 minutes until soft. Place in a blender along with some of the chicken stock and two or three chipotles canned in adobo sauce and blend until smooth. If you want to add more chipotles or a couple of habaneros to turn up the heat. Chop your other veggies too - three more onions, lots of garlic, maybe a couple of bell peppers.

Your onion should be a dark brown soon or by now. Go ahead and add your beef, the rest of your dark beer (try not to use more than a pint), your chili blend and about 1/3 of your spice blend along with plenty of salt and black pepper. You want your mixture to be wet and easily stirrable without being watery or soupy. Add one of the chopped onions too. The goal is to add the onions and other spice throughout the cooking so you get a well-rounded flavor.

(Continued)

[Anonymous No.5756980]

>>5756966

At this point I like to add paprika, unsweetened cocoa powder, a bit of coffee (don't go overboard -- too much will make your chili gritty) and a shake of cinnamon. Let it simmer for a while, then taste. Balance with brown sugar and white vinegar as needed. Simmer for a couple of hours, then add some more spices. Taste and adjust as needed. Your chili won't start tasting really good for at least three or four hours of simmering. After a while you should add another minced onion and some more spices, then readjust again for flavor.

About 45 minutes before you plan on serving, you should add the last onion, the last of your spices and a small can of diced tomatoes along with a good bit of oregano. Later add a bit of corn masa or corn starch to thicken it up.

Serve in a bowl with some shredded mild cheddar or sliced avocado on top.

[Anonymous No.5758685]

[Anonymous No.5758727]

anybody know how to make steak n shake style chili?

[Anonymous No.5760101]

>>5753505

leddit detected

[Anonymous No.5760203]

>>5753190
I use leftover brisket. Basically everytime I smoke a brisket I use the last pound a half or so for a pot of chili.

[Anonymous No.5760213]

>>5753417
black beans are GOAT

[Anonymous No.5760221]

>>5753939
go home cincinnatti

[Anonymous No.5761812]

>>5753436
>>5753673
>>5753436
>>5753757
>chuck
Funny, as chilli has to cook for a long time, I was wondering why I wouldn't use cheap beef parts that need a long cooking time. Like chuck, brisket or shank, that I usually use in pot-au-feu. Will try in next chilli.

[Anonymous No.5762451]

>brown beef in pan until crispy
>remove beef
>fry beans a bit
>add water
>add spice mix
>boil beans
>remove from stove
>dice onions and dump them in
>let it rest a bit
>right before eating, mix with beef

[Anonymous No.5762502]

>>5754475
http://ck.booru.org/index.php?page=post&s=list&tags=chili
Find one that sounds nice and follow the steps.

[Anonymous No.5762519]

>>5751806

[Anonymous No.5763316]

I don't think i've ever made my chili twice the same way, though the cornerstones are always there:
50:50 beef:pork mince,
onions,
garlic,
good tomatoes,
salt,
black pepper.

The rest varies, as far as veg go, whatever i have in the fridge (within reason), usually chestnut mushrooms, bell peppers, celery, carrots.
And beans... Standard red kidney will do, but in my mind the more variety the better. Different levels of starch, cooking times, gives the chili more texture.

[Anonymous No.5764463]

6 jalapeno (Sometimes add Anaheims, Hatches)
Garlic
1 Onion
1 Red Bell pepper
1 Green Bell peper
1 can of Kidney Beans
2 cans of Pinto Beans
2 cups of TVP* (Use beef broth to rehydrate)
chili powder
cayenne powder
cumin
paprika
1 cup of lentils
*Too poor to buy meat regularly

Fiddle with it occasionally, try adding other things.

[Anonymous No.5764804]

Well there are a few things I can recommemd from my own expirience and reactions:
-When you brown the meat in in your pan, let it almost burn a bit, to form a crust at the bottom of the pan, then deglaze it with a glass of dark ale or stout. this gives the chili am amazing rustic flavour.
-Don't put your beans in to early, I add mine about 1 hour before the chili is ready, so the give a bit of flavour, but also texture because they stay a bit chrunchy. (Maybe put some of them a bit earlier in, dont know how much thisnwill affect the flavour.)
-My biggest secret is a bit of really dark (at least 85%) high quality chocolate, 5 minutes before serving, amd a bit of cinnamon. Not only that your kitchen will smell amazing, like christmas, but it gives your chili actually a bit of freshness, and it will combine perfectly when you add a dollop of sour cream or creme fraiche to your chili when serving.

[Anonymous No.5764865]

>>5753567
deal with it ya whinging prat!

[Anonymous No.5764883]

>>5764804
This is millennial chili. It sounds delicious, but it's seriously over the top with flair. It reminds me of David McMillan talking about the KFC double down and how some people just want to have their minds blown out by a gun loaded with decadence. Delicious, but over the top. I like your tip about the hard sauteed meat though. Also, what meat do you prefer?

[Anonymous No.5764921]

>>5764804
I just use good quality minced beef.
What do you mean with flair, my ways of describing? I'm from germany amd grew up watching cooking shows in the likes of Jamie Oliver and so on since I was 10, so my excuse me when my kitchen english is a bit exaggerating.

[Anonymous No.5766940]

I decided that I was going to make this like a few days before I actually did. its very sweet (My girlfriend other doesn't like spicy foods and because I'm a soldier living in a fucking barracks room I like to use alittle pots and pans as needed) So I recommend either having hotsauce on hand or actually throwing peppers in it.

[Anonymous No.5766968]

>>5753505

>le fridge
>om nom nom

WE GOT A LIVE ONE HERE BOYS

[Anonymous No.5766983]

>>5753505
>laurels
they're called bay leaves

[Anonymous No.5769458]

BEANS MOTHERFUCKER

[Anonymous No.5769536]

Where I live, there's five things that are present in what we call "chili": black beans, pork or beef (can be minced), rice, bell peppers and... piri-piri.

[Anonymous No.5769922]

>>5764804
I'm going to try dark chocolate without telling anyone next time I make chili. I think it sounds good, but I doubt my family would agree to it up front. Do you ever use anything other than dark ale or stout to deglaze the pan? We have someone with celiac, so beer won't work. I like the idea of some unexpected flavor.

[Anonymous No.5770488]

>>5762502
>skewers
>salad
>sauce
>fish dish
>chili paste
>stuffed pork
first fucking row and not a single chili recipe

[Anonymous No.5770493]

i always jizz into my chili to provide that special sauce that nobody else can.

THERE, ARE YOU HAPPY NOW OP?

[Anonymous No.5770506]

>browned beef
>onions
>garlic
>red bell peppers
>smoked paprika, cumin, cinnamon, oregano
>Worcester sauce
>fresh tomatoes
>fresh black eyed peas

[Anonymous No.5770932]

Rendered bacon
cubed chuck
onions, bell peppers, jalapeno, garlic
beef stock
crushed tomatoes
ancho chili powder, smoked ghost pepper powder, cumin, oregano

simmer for about 2 hours while skimming and fat that makes it to the top

[Anonymous No.5770974]

>>5770932
>skimming the fat
why

[Anonymous No.5770989]

>>5770974
Not all of it, just most of it. It leaves a greasy taste in your mouth.

[Anonymous No.5770991]

>>5770989
Do you skim before or after you put the chilli in?

[Anonymous No.5771013]

Turkey Taco Chili. One 20 oz package lean ground turkey, one packet of Old El Paso original taco seasoning, two cans of (well rinsed) black beans, two cans of diced tomatoes with green chilis, one pound of sliced baby bella mushrooms, one large onion, and sometimes some frozen corn for color. Brown the turkey, drain any fat. Dice and saute the onion. Throw it all into a crockpot along with one or two cups of water. Cook on low for eight hours. Serve with oyster crackers on top, or for a treat, use chili cheese fritos instead. Tastes great, and tastes better the next day...

[Anonymous No.5771020]

>>5771013
>Turkey
>drain any fat

[Anonymous No.5771033]

>>5751806

[Anonymous No.5771070]

>>5753175

Have you ever cooked with garlic?

[Anonymous No.5771323]

>>5769922
Just use red wine instead. Maybe you could even find some with an aroma of chocolate , spices or dark berries. My rule with wine is, the wine you drink, is the wine you cook with, so dont bother if its a better one + you also have the perfect beverage for your meal on hand.
Never tried this though, but i could also imagine to add some ground coffee or an espresso for the roasty flavor if the wine is not enough(you will definitly need something alcoholic for deglazing though!)
Be also very carefull with the amount of chocolate you use, because it can easily overpower everything else, so dont add all of it at once.(It may smell a bit stronger than it tastes) I use just about a hand full, chopped up, when i cook a batch with a pound of beef for 4 persons.

[Anonymous No.5772675]

>>5771323
Thanks for the advice. The red wine sounds like a great idea. My brother and his girlfriend are gourmet winos, so the next big get together I'll have them pick a wine they think will work and we'll all make chili. I try not to make chili the same way every time. I think tomorrow I'll try the chocolate. Time to make polenta to go with it.

[Anonymous No.5772705]

The secret is in the cinnamon

[Anonymous No.5772719]

>>5772705
I usually use beer, but I was thinking of getting an apple cider(probably woodchuck) to compliment the cinnamon. Any input?

[Anonymous No.5772766]

>>5772719
plus one

[Anonymous No.5772769]

I make my chili wolf brand style

[Anonymous No.5772783]

Some kind of meat, lots of freshly ground chili, onion, poblano, garlic, a touch of tomato, beer and/or beef stock, cocoa, sometimes cumin, cilantro leaves, coriander, or spinach, and finally beans. Topped with shredded cheese or crema and eaten over rice or with baked corn tortilla chips.

[Anonymous No.5772797]

Crushed tomatoes, onion, garlic, red peppers, kidney beans, slices of fried chorizo, browned mince beef, strips of cooked steak, red wine, 2 squares dark chocolate, pinch of cinnamon, two red chilli peppers (both deseeded). Salt and pepper to taste.
Serve it with rice or crusty bread.

[Anonymous No.5773254]

What's with all these insane recipes for chili? Why do you put so much stuff in there? All you need to do is brown some flour, add your water & red chile powder mix, with varying amounts of red chile for different levels of heat, and simmer. That's chili. You add it to everything and it makes it delicious. For a heartier meal, add a meat of your choice, seasoned to taste, and maybe some pinto beans. I have lived in New Mexico my entire life and that's what we do. We make a bunch of the chili with meat and no beans, then put it on pretty much everything and it makes the food better. To eat it by itself, or in a Frito pie, you just add pinto beans. End of story.

[Anonymous No.5773261]

>>5773254
Amen

[Anonymous No.5773312]

>>5772769
What the actual fuck?

[Anonymous No.5773536]

Chili wothout beans isn't chili. It's fucking meat sauce.

[Anonymous No.5773555]

>>5773536
but the name of the dish is "chili" you retard, not "beans" and not "meat"

[Anonymous No.5773658]

>>5751844
I've never used bacon in my chili before. Does it improve the recipe a lot?

also, what's a ghost pepper?

[Anonymous No.5773673]

>>5773555
What are you on about? Is your Asperger's flaring up again?

[Anonymous No.5773676]

Corn in Chili is gorgeous.

[Anonymous No.5773680]

>>5773658
don't worry about ghost peppers, people that bring those up are watching 6 year old shows on the travel network then spouting it as fact.

It's funny.

Bacon can help, it's fun. Depends on the quantity, but yeah. Cook the beef first, pour off any fat if necessary, that depends on the type of beef, put that aside, cook some bacon strips to render it out, when that's done take the bacon out and put the beef back in. It's simple stuff, then you're cooking what you have to cook with bacon greese. Hoo RAH!

[Anonymous No.5773681]

>>5773658
>what's a ghost pepper?
the soul of a dead pepper

[Anonymous No.5773688]

>>5773681
No, some crappy chemical crap pushed by chumps from india.

[Anonymous No.5773729]

>>5773681
Poor peppers, they do get mouldy if not taken care of.

[Anonymous No.5773741]

>>5773676
>corn in chili is a sin against humanity
Fixed

[Anonymous No.5773757]

>>5773680
>mangina who can't handle heat detected.
There is literally nothing wrong with ghost peppers. They are just spicier habaneros.

[Anonymous No.5773761]

>>5773688
>chemical crap
Wtf are you talking about?

[Anonymous No.5773783]

Cook ground beef/turkey, cook onions and green peppers on the side. Over the meat dumb in:
>Tomato Sauce
>Corn
>Black Beans
>Pinto Beans
>Either canned or chopped Jalepenos
>Petit diced tomatoes
>coffee grounds
>beer if available

Simmer with no lid until desired thickness achieved.

[Anonymous No.5773796]

I might as well throw my heretical chili recipe out there. I usually make 5ish gallons of it, so, scale as necessary.

3 large white onions, diced (or chopped as you see fit, your call)
2 green peppers (same)
2 red peppers (same)
1 pound of fresh fancy tomatoes, diced (hydroponic, heirloom, whatever you got)
10-25 fresh habaneros (to taste), minced
whatever beans you want, if you want beans...keep me out of that holy war. I cut out the seeds and pith, but that's your call.
as much garlic as you are willing to tolerate, and I've gone insane on this front (20-30 cloves? pfft, whatever...nobody has ever complained)
chipotles in adobo, if you wish...sometimes I wash the adobo off....either way I chop it up as finely as I can.
red wine (I go with cab or shiraz)
1 bar of Lindt 90% cacao dark chocolate
oregano (mexican if you can get it)
1.5-2lbs of ground beef (don't go too lean)
1.5-2lbs of whatever cut of beef is cheap, cut how you prefer it (london broil never fails)
canned tomatoes, however you prefer (I usually do 1 can diced, 2-3 cans ground, 1 can pureed)
ALL OF THE CUMIN IN THE FUCKING WORLD

you can prep the sauteed stuff in a separate pan if you wish, but I usually just get it moving in the stock pot....saute the onions, garlic, half of the peppers (all of them),

season the beef however you want, use plenty of salt. brown that shit. deglaze with red wine. dump it into the stock pot of sauteed shit. throw in the tomatoes and peppers and everything else...like the other habaneros.

let that stew down, taste, season to taste....go wild with the cumin....the heat will mellow that sweaty armpitty taste...you've got a long time to go.

[Anonymous No.5773799]

>>5773796
set to a low simmer...walk the fuck away...check in and stir every now-n-again. Once it reaches a bitchin' consistency (we're talkin like 4-8 hours) add in the bar of chocolate and dump in the rest of that bottle of wine and finely chop that oregano....turn it down a tiny bit more, walk away for another hour or two. Taste test...probably needs more salt now. Trust me. Then kill the heat, remove from the burner...I like to add in a final blast of seasoning (usually just the cumin) and some cilantro to taste....there is still TONS of heat in there, all of the herbs will mellow a ton by time you get to it in a day or two.

Let it set...a day or two...reheat slowly.

...I have been thinking about tossing in a handful of brown sugar to this, but, have been hesitant. YMMV, etc.

Enjoy....this never won any official awards but it turned a friendly chili cook-off party into a drama filled shit show because I showed up with this recipe (scaled down) cooked in a fucking rice cooker and it reallllly upset that one weird broad that showed up an hour early to get her toppings station prepared.

....good times....

[Anonymous No.5773809]

>>5773796
oh yeah...and fucking celery...how the fuck did I forget that....as fine as you can cut it...saute if you want, but, that rarely yields anything but water and higher heat requirements.

[Anonymous No.5773970]

>>5753757
i'm not so sure about the mirepoix (carrot, celery) in your recipe... while i don't doubt it tastes delicious, how does it affect the overall texture of your chili? (some) people use beans because it can retain its "chalkiness" without becoming mush.

does it completely evaporate by the end, or does it remain somewhat mushy? other than that, sounds muy delicioso

[Anonymous No.5773983]

>>5773970
(different anon), I chose a different holy trinity because, frankly, carrots bring out far too much sweetness. When you are sauteing so many sugar rich veggies and stewing everything else so much sugar already develops...and carrots are starchy as fuck and sweeten things up a bit more than I care for. I've tried. Once. Never again.

It's not a terrible idea...but....even if it's chopped into the ittiest and bittiest of pieces the flavor it introduces is not....chili stuff.

[Anonymous No.5773984]

>>5773970
> carrots, celery
> Chili
NO, just fuck off back to france.

Trust me, we wont miss your type in the USA.

[Anonymous No.5773993]

>>5773983
In chili?

GET THE FUCK OUT OF TOWN!

Clearly some twat gave the web address to useless frenchies.

[Anonymous No.5774007]

>>5773993
That's pretty much what I was saying.

[Anonymous No.5774084]

>>5773983
yeah, that's generally what i was thinking—i'm no purist, but tomatoes, beer, meat, and beans seems to be all a chili really needs.

>>5773984
>>5773993
dw... what? did you read my post?

on another note, why do people hate beans?

[Anonymous No.5774310]

>>5774084
>why do people hate beans?
not real chili at that point

[Anonymous No.5774314]

>>5774310
Oh boy its THAT guy again

[Anonymous No.5774325]

>>5774084
It's not that everyone hates beans, but chili with beans is more of what you make when you are poor and need to stretch the meat. I grew up in Texas, and we had chili with beans often (I came from a big family), but when we had company over for chili or barbecue (which somehow always included a big pot of chili) there were NEVER beans in it. Nowadays, I make basically three kinds of chili:
>Bowl of Red (competition worthy chili)
>chili to use as a sauce on other foods (which doesn't have beans in it, and is a more finely textured chili than above)
>chili with beans, when I want to stretch it

[Anonymous No.5774481]

>>5753666
dat filename + triple

[Anonymous No.5775655]

Chili is basically making spicy ragu.

[Anonymous No.5775670]

Perfect thread for something I always wanted to ask:

Can somebody explain to me what the difference is between "normal" chili, and a jailhouse chilii?
I searched online and couldn't find a definition (other than "chili served in a prison") and the recipes I found had nothing in common in ingrediants or preparation that would set it apart from just chili.

So is a jailhouse chili even it's own style, like chili verde or Cincinitti chili?

I'm not American btw., so I don't have any first-hand experience.

[Anonymous No.5775679]

>>5774325
>always included a big pot of chili) there were NEVER beans in it. Nowadays, I make basically three kinds of chili
:>Bowl of Red (competition worthy chili
)>chili to use as a sauce on other foods (which doesn't have beans in it, and is a more finely textured chili than above)
>chili with beans, when I want to stretch it

Why would anyone want an even more finely textured chili than competition chili? In competition chili, you want every bite to taste exactly like every other bite. The result is that every ingredient is very finely chopped.

When I want chili to pour over fritos are on hot dogs, the last thing I want is something as thin as competition chili and certainly nothing thinner than that.

In my experience, the only people who cook real competition chili at home are those who are trying to improve and practice their recipes in preparation for a chili competition.

[Anonymous No.5775683]

dark kidney beans
black beans
pinto beans
hamburger
shredded braised beef
onions caramelized
jalapenos
bell pepper
corn
tomatoes in all kinds of form from dice to paste to chunks
beef broth
liquid smoke or flamed whisky

pepper
paprika
chilli powder
red chilli flakes
prepared mustard
salt / celery salt
dried oregano
roasted garlic

red wine for deglaze on everything that is fried before added to the pot, which is everything besides tomatoes and beans.

[Anonymous No.5775910]

>>5775670
Bump. Anybody?

[Anonymous No.5776111]

By weight:

4 lbs ground beef
3.625 lbs diced fire-roasted tomato/w juice(4 14.5oz cans)
2 lbs water(1 qt)
2 lbs brewed coffee(1 qt)
1 lb diced onion(3 sm)
8 oz diced jalapeno(5 lrg)
6 oz ancho chili
2 oz kosher salt
2 oz morita chile
2 oz chipotle chile
2 oz roasted garlic(2 bulbs)
2 oz achiote paste
2 oz cumin
1 oz corn oil
1 oz coriander
1 oz black pepper
.5 oz fresh oregano

PREP
brew coffee
steep chilies in water until soft
roast garlic
dice onion and jalapeno
grind cumin coriander and pepper
chop oregano

saute onions in oil
add beef pork achiote dry spice and most of the salt(reserve 1/4)
while browning...puree chilies and roasted garlic with steeping water
add chili puree and tomatoes w/ juice
simmer uncovered 30-45min
add jalapeno and oregano...kill the heat.

[Anonymous No.5776119]

>>5776111
>brew coffee

Really? Its good in chilli? Wat

[Anonymous No.5776121]

>>5776111
^ and then adjust with the reserved salt if necessary

[Anonymous No.5776124]

>>5776119
Yes, strong coffee...amazing.
adds a subtle depth and character not otherwise present

[Anonymous No.5776126]

>>5775679
You got a problem? Your post is just pointless bitching. Since you've never had any of my chili, I don't think you're in any place to comment on it. And, just FYI, I do cook in chili cookoffs, so I have every reason to make competition chili at home. And, if you think competition chili is the right chili for pouring on other dishes, you are a complete fucktard.
>thin as competition chili
You have no idea what the fuck you are talking about.
Also, finely textured does not equal "thin".

[Anonymous No.5776202]

>>5751830
>>5751840
>>5751844
>>5751852
>>5751910
>>5751919
>>5752036
>>5752044
>>5753170
>>5753181
>>5753265
>>5753416
>>5753663
>>5753673
>>5753701
>>5753859
>>5753893
>>5753901
>>5754253
>>5754531
>>5755237
>>5755400
>>5762451
>>5763316
>>5764463
>>5771013
>>5772783
>>5772797
>>5773783
>>5775683
All Crap.

[Anonymous No.5776358]

>>5776126

Actually, I consider competition chili the right chili for competitions.

And only for competitions.

[Anonymous No.5776372]

>>5776119
I can see that, actually. I use cinnamon in my chili..

[Anonymous No.5776384]

>>5776372
This. I wanna try.
I wanna make some this week, can I have your recipe?

[Anonymous No.5776391]

>>5776384
My recipe also doesn't have beans in it so my SO dismisses it as "meat stew" instead of chili, which is insulting and untrue. Still want?

[Anonymous No.5776396]

>>5776391
Sure, am not a fan of beans, but i might add some maybe

[Anonymous No.5776414]

>>5776396
3 lb ground beef
2 green bell peppers, chopped
1 large onion, chopped
1 t each salt, pepper, cinnamon
1 T each garlic powder, dried basil
2 T cumin
5 T chili powder
28 oz (1 can) crushed tomatoes
28 oz (1 can) diced tomatoes
6 oz (1 can) tomato paste

Brown beef in oil in large pot. Add remaining ingredients in order, along with 12 oz (1.5 C) water. Stir to combine, cover, and simmer for a few hours.

We put over spaghetti and add cheddar because we're savages.

[Anonymous No.5776417]

>>5776414
Sometimes I also add some dried hot pepper with the spices and remove them before serving. Depends on how spicy you like it.

[Anonymous No.5776436]

>>5776414
Thanks! I'll try it tommorow!

[Anonymous No.5776494]

>>5776436
I hope you like it! :D

[Anonymous No.5776818]

[Anonymous No.5776828]

I soak the chilis or chop them up then add to a food processor with the water and garlic and onions then toast them in a little oil. Add beef (at least 80/20) and brown then add coriander and oregano then add beer or coffee. Add crushed tomatoes once it boils and cook down stirring often. I like mine with sour cream and tortilla chips.

[Anonymous No.5776902]

>>5753666
Thanks Satan

[Anonymous No.5777854]

>>5776126
stay mad, you sound insecure as fuck. and he's not bitching at all, sounds like he's just having trouble understanding how anyone can enjoy competition chili. the only person bitching here is you

[Anonymous No.5778087]

>>5777854
Wah wah wah, is all you're saying. You need some cream for that diaper rash?

[Anonymous No.5778116]

>>5778087
what? i can't understand you with that dick in your mouth

[Anonymous No.5778124]

>>5756874
>beans don`t have flavor
fuck you crackbaby
beans have a nice flavor you just seem to have foul taste

[Anonymous No.5778139]

>>5778124
if you'll pay attention, that person you're replying to is strawmanning the person that he is replying too. you and he are on the same side

[Anonymous No.5778143]

>>5778116
Go on, cry some more. Babby needs a bottle?

[Anonymous No.5778418]

>>5752032
Fuck you, Carlos...

[Anonymous No.5778421]

>>5753265
*tips fedora*

[Anonymous No.5778425]

>>5753401
In that case, they're telling you to America the flavors...

[Anonymous No.5778451]

Some really good recipes ITT. Can't wait to ruin them like everything else I cook lel

[Anonymous No.5778508]

Roughly chop white onion
Mince garlic
Dice jalapeno peppers (optional, depends on if I'm making the chili for weaklings or not)
Combine ingredients with ground beef and salt in skillet on high heat
Cook until beef is browned and onions are translucent
Remove from heat, drain excess fat
Dump into slow cooker or large pot
Add kidney beans, black beans, corn, crushed tomatoes, and tomato paste
Add an absurd amount of cumin, cayenne pepper, and chili powder
Cook covered for between 40 minutes and an hour

I like how it comes out looking a little more rustic than your typical recipe. Maybe it's just me though.

[Anonymous No.5778512]

>>5775683
Why do you put a hamburger in your chilli?

[Anonymous No.5778515]

>>5775683
Why do you put a hamburger in your chili?

[Anonymous No.5778587]

>>5756874

As far as chili is concerned, it doesn't matter whether or not beans have flavor. The spices in chili mean you aren't going to taste anything else anyway.

One night years ago I wanted to make some chili and all I had in the way of meat available was a spicy Italian sausage so I used that. Even with that, with all the chili spices the strong flavors of the Italian sausage were just a little bit detectable. If a spicy Italian sausage was like that, hardly anything with lighter flavors was going to be tasted at all.

[Anonymous No.5778713]

>>5778515
I always did, the braised beef was something I added one time and stuck with it after. The texture between the small hamburger pieces and the big strands of whole beef is actually really nice.

[Anonymous No.5778781]

>>5751806
open tin, pour into bowl, cling film (important), microwave. Eat!

[Anonymous No.5778881]

>Quite a bit of garlic a little grated ginger, cumin and onions on the oil
>50/50 beefpork, some carrots, celery, kidney beans, giant white beans, green chillies, red pepper flakes, chili powder, paprika powder, salt&pepper
>Crushed tomatoes, diced tomatoes and trappist beer

I wish I could get the chilies you amerilards have access to.

[Anonymous No.5778884]

>>5778881
Oh and some bacon too.
I let it simmer for a couple of hours.

[Anonymous No.5778886]

>>5778881
>I wish I could get the chilies you amerilards have access to.

You can. It's called ordering them over the internet.

[Anonymous No.5779132]

>>5776414
Its simmering! It already smell good!

[Anonymous No.5779184]

>what americans call chili is pretty much what swedes have in their meatsauce and spaghetti

[Anonymous No.5779195]

>>5779184
>has never actually eaten chili

[Anonymous No.5779197]

>>5779195
I have.

It's really not far away from how we make our meatsauce.

[Anonymous No.5779206]

>>5779197
It must have been pretty crappy chili. Chili is supposed to be very thick and chunky, way too thick to really use as sauce.

That is, unless you're talking about Cincinnati chili which is a different beast all together.

[Anonymous No.5779211]

>>5779206
This is what I'm talking about, not an actual sauce.

[Anonymous No.5779217]

>>5779211
That just looks like meat sauce, not chili.

[Anonymous No.5779220]

>>5779217
First generic photo I found, you get the idea.

[Anonymous No.5779248]

>>5779220
Not really. That looks exactly like Americanized meat-and-tomato sauce. Just because they're both slow cooked dishes with ground beef and tomatoes doesn't mean they're anything alike.

[Anonymous No.5779271]

this

[Anonymous No.5780156]

>>5776372
I haven't used cinnamon myself, but I ate some the other day with a bit in it...pretty good. I can see it being a good idea when used sparingly...adding yet another subtle layer of complexity. And I can see it being an absolute disaster when your chili tastes like a spicy meaty cinnamon roll.

[Anonymous No.5780801]

>>5779211
it's hilarious that you think that that is anything like what we're talking about ITT

[Anonymous No.5781953]

>>5776414
Thanks for making it easy to decide what to make for dinner!