Chili Thread

[Anonymous No.19846709]

Post your chili recipes

Ingredients:

1 Pound Ground Beef
1 Can Crushed Tomatoes (28 oz)
1 Can Diced Fire Roasted Tomatoes (14.5 oz)
1 Diced Grilled White Onion
1 T Chili Powder
1 T Sriracha
1 T Brown Sugar
1 t Cumin
1 t Worcestershire Sauce
¼ t Black Pepper
¼ t Garlic Powder

Garnish:

Extra Sharp Cheddar Cheese
Daisy Sour Cream
Pickled Jalapenos
Fritos

[Anonymous No.19847253]

>>19846709
That's not chili

[Anonymous No.19847255]

>>19846709
> meat
> no beans
not a chili, keep trying

[Anonymous No.19847259]

>>19847253
You don’t live in chili country.

[Anonymous No.19847266]

>>19847255
Nigger.

[Anonymous No.19847273]

>>19846709
waiting for you to post one, that's some kind of spicy soup.

[Anonymous No.19847281]

>>19846709
dice beef in to half inch chunks.
sous vide for 6 to 8 hours at 130° freedom
make chili sauce from red chili's beef stock, garlic, onion, oregano, salt, pepper, and msg. thickened with a roux. that's it that's all it's chili con carne (chili with meat) not tomato bean soup with meat.

when chili sauce is ready add meat.
boom done.

[Anonymous No.19847353]

>>19846709
black beans are better than kidney beans in chili

[Anonymous No.19847361]

My favorite is a big ol bowl from Wendy’s, after a stop at Mcdonalds for some fries and the store for a couple 2 liters a pepsi

[Anonymous No.19847431]

>>19847281
That's not chili either

[Anonymous No.19847538]

>>19847361
Based

[Anonymous No.19847935]

too much tomato. stop putting tomato in chili.

my tomato-free chili recipe:

4lbs chuck
medium onion
garlic
4 ancho peppers
3 pasilla peppers
3 guajillo peppers
3 new mexico peppers
12 arbol peppers
2 chipotle peppers in adobo sauce
3 serrano peppers
2 tablespoons cumin
1 tablespoon oregano
2 cups chicken broth
beer
masa flour

[Anonymous No.19847949]

Beans don’t belong in chili, if you add it you’re a gigantic faggot

[Anonymous No.19848231]

Ingredients:
Maybe some ground beef or some kind of seed/soy 'replacement'
A lot of onion
A few bellpeppers
Some spicy peppers
A frightening amount of garlic
Few cans of some beans
Canned tomatoes
Chicken bouillon
Dark beer
Random ground spices
Whole star anis
Bay leaves, dont know if they actually do anything
Salt
Pepper

Instructions:
Throw everything in your pot whenever you feel like it, cook until done

Garnish with whatever you like

[Anonymous No.19848567]

>>19847273
Faggot.

[Anonymous No.19848570]

>>19847935
No, no I don't think I will.

[Anonymous No.19848614]

>>19846709
>1 T Chili Powder
>¼ t Black Pepper
>¼ t Garlic Powder
pathetic. no one besides you likes this chili

[Anonymous No.19848651]

>>19847361
Big ups

[Anonymous No.19848655]

>>19846709
Real chili or “competition” chili ?

[Anonymous No.19848661]

Based patriotic thread.

[Anonymous No.19848667]

>>19846709

[Anonymous No.19848670]

>>19846709
Sorry. No beans make it a stew.

[Anonymous No.19848673]

>>19848670
Chili is a curry not a stew.

[Anonymous No.19848693]

>>19848661
>not his chili
>not his flag
>flat yellow text on striped background
>equating chili to good because you have some inferiority complex about indian food
>chili is a mexican dish

[Anonymous No.19848708]

>>19848670
There is no beans in texas curry.
Minnesota Chilli is a stew.
Skyline + beans is just non-texas chilli.

[Anonymous No.19848747]

>>19847353
¿Porque los dos?

[Anonymous No.19848753]

>>19848693
?

[Anonymous No.19849235]

>>19848693
Anon, chili predates the US and Mexico alike

[Anonymous No.19849321]

I do this when I'm feeling mega ultra lazy. Just dump it all in a pot with a little water, salt and whatever other seasoning you want.

Surprisingly good for the lack of effort. Today I made this but swapped the black beans for dark red and 'chili' beans, also diced up a couple of green bell peppers instead of using canned since it's cheaper.

[Anonymous No.19849413]

>>19847538
I dont suck at wwii either

[Anonymous No.19850304]

>>19847431
that absolutely is the definition of chili con carne.

[Anonymous No.19850313]

>>19847935
>4lbs chuck
>medium onion
>garlic
>4 ancho peppers
>3 pasilla peppers
>3 guajillo peppers
>3 new mexico peppers
>12 arbol peppers
>2 chipotle peppers in adobo sauce
>3 serrano peppers
>1 tablespoon oregano
>2 cups beef broth
>flour
fixed that for you

[Anonymous No.19850325]

>>19848708
There are definitely beans in Texas chili you dumb nigger

[Anonymous No.19850402]

>tomato paste
>salt
>flour
>5 cans black beans

[Anonymous No.19851244]

>>19850325
That's the Laredo Slight, sometimes called the Oakie Sendoff or the Cali Greeting, where a texan will add beans to a serving of chili to say to someone "You're not exactly wecome here and you should leave as soon as you can"

[Anonymous No.19851251]

>>19846709
>1 t Worcestershire Sauce
gtfo, we know it's you, Ramsey

Your tradeoffs are ehh. There is never a reason to use the same tiny amount of chili powder and cumin. WHY is there sugar in there? Why is there crushed tomatoes and not just whole tomatoes. A good chili will have actual anchos, whole soaked and blended chilies, from pasilla to california to guajillo, or at least a choice of powders and it will be in a bigger ratio than 1 T per pound of unspecified ground beef. Why is there no bell pepper or other fresh pepper? No paprika as a sub?
Also, I don't make chili without kidney beans. Just no. I've had it all kinds of ways, a rich Texas style with brisket chunks, and everything inbetween. Beans belong in a nonboring chili. Also chunky pieces of tomatoes should be there, not crushed.

I only put fritos on a sloppy joe. Chili gets corn bread on the side, or else oyster crackers or saltines. They soak up the juices and thicken it.

[Anonymous No.19851256]

>>19848708
>Skyline + beans is just non-texas chilli.
skyline and cinncinati chili are both a derivative of greek immigrant diner style chili, aka cinnamon filled chili, a bit of a pastitsio inspiration

[Anonymous No.19852373]

>>19848614
Beaner.

[Anonymous No.19852377]

>>19851251
Kike.

[Anonymous No.19852389]

>>19846709
I added too much chili powder and now my chili is too spicy... It's still simmering, what should I do?

[Anonymous No.19852588]

>>19852389
Make a new batch but completely mild then add them together afterwards.

The answer is always either more chilies or more chili.

[Anonymous No.19853431]

Anyone ever use beef broth instead of a tomato base?

[Anonymous No.19854353]

>>19853431
If by beef broth you mean beer, and by by tomato base you mean a can of Campbell's luxurious Tomato Soup, then yes, all the time.

[Anonymous No.19854406]

>>19846709
solid chili but you need to double the chili powder
add a tea spoon of cayenne
ts of chipotle chili powder
ts of smoked paprika
ts of cumin
And a can of beans

[Anonymous No.19854412]

>>19850313
bro get over it cumin belongs in chili

[Anonymous No.19854417]

>>19851251
>WHY is there sugar in there?
sugar does a lot more then just add sweetness (which is the one thing it doesn't do to chili )

[Anonymous No.19854421]

>>19852389
add a tea spoon of brown sugar and a pat of butter
both help curb spiceyness

[Anonymous No.19854766]

>>19854412
no, no it does not.

[Anonymous No.19854796]

>>19854766
Yes it does. Cumin is what makes things taste mexican.

[Anonymous No.19854805]

Reminder that properly soaked dried beans > all other options for legumes.

[Anonymous No.19854815]

>>19846709
>5lb ground beef
>enough cans of pinto beans I thought would be tasty init
>partial to the jalapeños ones, but 2 cans of Ranchero ones minimum
>a can of kidney beans(I just really like their texture
>enough tomato paste
>enough hienz chili sauce
>the shortest, fattest yellow onion I can find chopped up
>can of mexicorn
>can of jalapeños
>just enough if Dave's insanity sauce to not eat another hole in my 5gal pot
>few mashed garlic cloves
>season to taste during the big simmer

Recipe has a few bowls under its belt, yessiree, & justs gets better each time I make it. The secret is the short fat yellow onion, just got fully cook it so their ain't no floaters.

[Anonymous No.19854822]

>>19854805
canned beans work better for chili because they hold their shape from the calcium they add in the canning process

[Anonymous No.19854849]

>>19854815
what the fuck anon

[Anonymous No.19854861]

>>19854849
Talk bad bout a man's chili likely to get ya field dressed, pardner

[Anonymous No.19854866]

>>19854861
good thing thats not chili

[Anonymous No.19854868]

>>19854822
Only retards who cook beans in a instant pot get mush, soak beans in warm water then simmer them on low heat until tender.

[Anonymous No.19854883]

>>19854868
i use a instapot and get perfect beans but they keep cooking when you add them to the chili plus the stirring breaks them up

[Anonymous No.19854885]

>>19854883
Yeah because you overcooked them in the pot.

[Anonymous No.19854893]

>>19854861
Shit talking chili has been a thing for more than a century, Anon
Chiliheads invented the chili cookoff

[Anonymous No.19854901]

>>19854866
Fuck you Texas faggot

[Anonymous No.19854927]

>>19854901
I'm a Texan, and that "not chili" is my recipe. There's 2 schools of Texans that make chili: those that remeber Texas Red, and those that remeber the Alamo. Texas Red follow the chili brick recipe which was just dried spiced beef cowboys would keep in there sack. The Alamo school of chili making follows that the recipe was given to a nun at the Alamo by a vision from God in order to keep the people feed & warm during the winter, and ain't no way a dish come out of san antonio that ain't got pinto beans in it.

Tl;dr: chili with beans & chili w/o beans are both Texan and the correct way to make chili.

[Anonymous No.19854931]

>>19854901
bitch faggot i put beans in my chili but for it to be chili it needs chilies
hienz chili sauce doesn't count

[Anonymous No.19854945]

>>19854931
Does to judges :^)
Never telling which cans or brands to get though >:)

[Anonymous No.19854948]

>>19854885
right they over cook when added to the chili but here's the catch if they are not cooked all the way when you add then to the chili they will never finish cooking because of the acidity of the chili
so the only way to have them properly cooked is to add them right before serving but the=n they are flavorless and it ruins the whole dish which is why most people hate beans in chili

[Anonymous No.19854959]

>>19854927
how do you feel about tomatoes?
would you eat something like picrel?
i don't think that its too blasphemous for even TexasRedfags though beans would obviously not work here

[Anonymous No.19854963]

>>19854948
Or just simmer them until tender the old fashioned way. Low and slow is better than quick and hot.

[Anonymous No.19854972]

>>19854959
for context that's a enchilada sauce recipe

[Anonymous No.19854998]

>>19854959
Tomatoes are good when part of the sauce, use paste myself. Yeah, I'd eat that. I feel like it'd be a smidgen off. That might be from the chicken stock though. Think some fatty ground beef would help it out though, would probably go good on crackers or something salty like frito pie, some really sharp cheddar

[Anonymous No.19855022]

>>19854998
yea i'd switch that to beer and deglaze the pan with bourbon

[Anonymous No.19855027]

>>19854927
I know, there's one guy here who responds to anything that's not Texas Red with "not chili" even though he's posted his chili and it sucks donkey balls
Texas Red is just chili colorado and it predates both Texas and the Western Territory, it's pre-columbian

[Anonymous No.19855039]

>>19855027
well then its not Mexican either

[Anonymous No.19855043]

>>19855039
Nope but I don't speak Ute or whatever I have no idea what they call it

[Anonymous No.19855057]

>>19855043
did they even have cattle back then?
i know we brought over the boar

[Anonymous No.19855059]

>>19846709
Beans belong in ice cream, not in chilli

[Anonymous No.19855062]

>>19855057
No but they had buffalo, elk, deer, moose, and a few other meats like javalina/peccary
Further to the south they ate chihuahua
Green chili is also pre-columbian they'd make it with turkey and other game birds

[Anonymous No.19855068]

>>19855062
Don't forget about rattlesnake.

[Anonymous No.19855075]

Why are amerimutts such crybabies about beans?

[Anonymous No.19855228]

>>19852389
Spiciness is just high acidity so be sure to add something basic to offset it like milk, yogurt, or soap.

[Anonymous No.19855232]

>>19855075
I'm not a crybaby, I just don't think refried beans or baked beans are a breakfast food & I'll die on that hill, and what a hill it is, because by God do I have the high ground in any argument.

[Anonymous No.19855237]

>>19855228
Sour cream

[Anonymous No.19855293]

>>19854893
This.

Shit-talking is part of the process, and bragging is an ingredient.
And opinions are correct if they align with mine.

[Anonymous No.19855320]

>>19855068
>rattlesnake
dry land fish

[Anonymous No.19855327]

>>19855228
capsicum is alkaline so acids neutralize it which is why sour cream helps
lemon, vinegar, sugar all help

[Anonymous No.19855370]

how do I get a thick sauce when I cook chilli? it takes me hours and hours of simmering to make it thick and that's too long.

[Anonymous No.19855379]

>>19855370
What ur recipe? Texas Red style chili's usually don't need that much simmering.

[Anonymous No.19855389]

I liked using turkey instead of ground beef when making chili

[Anonymous No.19855401]

>>19855389
That ain't too bad. Had campfire chili like that before. Always tasted great but just never really hit the spot.

[Anonymous No.19855412]

>>19855370
Beans, masa harina, flour, or just use a lot more dried peppers, they don't have to be spicy, but they will add fiber

[Anonymous No.19855457]

>>19855370
proper way is to add masa
but corn starch slurry will work in a pinch but you have to get it to a boil
flour/fat roux will also work
i personally just keep adding chili powder til its thick

[Anonymous No.19855491]

>>19855412
>>19855457
adding too much dried chilies can make it bitter (but you really have to add a lot)

[Anonymous No.19855976]

Gonna make some chili tomorrow with a Kilo of ground beef the supermarket had on special how many cups of dried beans should I include? Currently thinking of soaking 1 cup Navy Beans and 2 Cups Red Kidney.

[Anonymous No.19856364]

>1lb ground chuck
>1lb red kidney beans
>1 can tomato sauce
>2 can diced tomato and green chilis
>1 half can diced jalapeños
>1 sweet onion, diced
>2 cloves garlic, minced
>chili powder
>cayenne pepper
>hot sauce
>salt
>black pepper
>1 pint chicken stock
>1 pint beef stock
Brown the beef, set aside. Sweat the onion and garlic, add the beef and add everything else. Let it simmer for a few hours until it's thick and you're good to go. If you use dried beans make sure you soak them for 24 hours first. If you're not sure how much spice to add, simmer it down then add some spice with a little water, let it simmer down again and taste it. Repeat until you like the flavor.

[Anonymous No.19856365]

>>19855976
Keep the ratio of meat:beans between 2:1 and 1:1. Never do more beans than meat.

[Anonymous No.19856520]

>>19856365
Well by weight I have about 1200g of ground and 1350g of now soaked but uncooked beans. I could remove some of the beans and just eat them for lunch tomorrow with some rice.

[Anonymous No.19856527]

>>19847361
I used to go thru multiple drive thrus for meals. I have sinced stopped eating that much, but its still been a decade since i last saw my penis.

[Anonymous No.19856533]

>>19855976

there should always be more meat than bean, accounting for wet, reconstituted beans

[Anonymous No.19857294]

>>19856533
ground beef gets lost in the sauce
i cut up left over burgers that nobody ate because my boomer burned them
you get a nice grilled flavor and chunks of meat that you actually notice

[Anonymous No.19858419]

>>19852389
Put more chili powder in and eat it, you pussy

[Anonymous No.19858423]

>>19855228
>Spiciness is just high acidity
Completely wrong, dairy does help though

[Anonymous No.19858468]

Because I don't know anywhere else to ask right now and kinda in a hurry but can you use boxed dried scalloped potatoes in a crockpot?

[Anonymous No.19859522]

>>19846709
could use some beans

[Anonymous No.19859577]

>>19859522
Nah, beans don't really do it for me. All I really learned from this chili post compared to my other one a month ago is I probably need to double the chili powder and cumin. I'll be back around Christmas time with a similar post. Until next time frens.

[Anonymous No.19859675]

>>19858468
Fuck it, go for it and tell us the results.

[Anonymous No.19859706]

picrel with half breakfast sausage and half ground beef works good

[Anonymous No.19859793]

>>19859706
>half breakfast sausage and half ground beef works good
yea sausage really improves chili, im stuck using hot Italian sausage because its all i can get but country sausage works better

[Anonymous No.19860488]

Found this one last time I had some leftover brisket from the offset smoker
>around 6 cups diced brisket
>2 red onions diced
>2 fresh minced jalapenos
>2 cups beer
>1/2 cup coffee
>2 cans tomato sauce
>4 tbsp tomato paste
>4 chipotle peppers in adobo
>2 cans pinto beans
>2 tbsp canned diced green chili
>2 tbsp chili powder
>2 tbsp cumin
>1 tsp cayenne powder
>1 tsp smoked paprika
>2 tsp salt
It turned out pretty good last time, what would you guys change? I cook the onions and jalapeños in some bacon fat, add the brisket to warm up, and deglaze with the beer before putting the rest in

[Anonymous No.19860491]

Picrel

[Anonymous No.19860568]

>>19854796
this is completely wrong, as someone who tries mexican all the time at different places I can attest that there is little to no cumin in mexican food. can also confirm by asking mexicans.

[Anonymous No.19860671]

>>19846709
For me its frito pie with Wolf Brand Chili.

[Anonymous No.19860681]

Love me some chili.

[Anonymous No.19860696]

>>19848667
>celery
My Man

[Anonymous No.19860715]

>>19860681
meat is gross, remove it and add more beans.

[Anonymous No.19861030]

>>19860488
triple the chili powder and half the tomato products

[Anonymous No.19861042]

>>19860568
Mexico is a big place a the majority of them live nowhere near the boarder, talking to two different Mexicans can be as different as talking to a Guatemalan vs a Texan because they literally are

[Anonymous No.19861623]

>>19860488
why do you go to so much trouble? my chili is a can of diced tomato, tomato sauce, beans, and chili powder. simmer and eat with bread. done. easy. tasty.

[Anonymous No.19861663]

>>19848670
All chili is just a stew

[Anonymous No.19861768]

>>19861030
I'll try it!
>>19861623
Friendly chili cook-off we have every year, I haven't won for a while, so I'm trying this new recipe since it turned out better than my old one. The bros are formidable cooks

[Anonymous No.19862966]

>>19861768
>I'll try it!
i used to get pissed when people told me to calm down with the tomato but if you up the chili powder to replace it the overall flavor comes out much better.
thing is most chili powder is very old and most of its flavor is gone so you can go crazy and add insane amounts

[Anonymous No.19864115]

>>19861623
b-b-but you're suppose to buy 15 pounds of meat and spent 19 hours slow cooking everything, HOW DARE YOU!!!!!!!!!!!!!!!!!

[Anonymous No.19864542]

>>19861768
>Friendly chili cook-off
no such thing THIS IS WAR!!!!

[Anonymous No.19864634]

>>19846709
> no beans

Not chili.

[Anonymous No.19864717]

>>19864634
not an argument

[Anonymous No.19864721]

>>19864634
Still chili

[Anonymous No.19864784]

>>19864717
>>19864721

Chili is an ancient Mesoamerican BEAN stew that consists of BEANS, tomatoes, chili peppers and _might_ contain meat if it was available. If it's got no beans, it ain't chili.

[Anonymous No.19864849]

>>19864784
i like you

[Anonymous No.19864871]

>>19846709
1 pound ground beef
3 large spicy sausages (removed from skin)
1 Jar of tomato sauce
1 jar of hot salsa
1 cup of beef stock
1 large white onion
four large jalepeno peppers
One can of pinto beans
one can of cannellini beans
Salt, pepper, red pepper flakes, garlic powder, chile powder while simmering
parpika, ceyenne, and garlic when it's almost done

[Anonymous No.19864880]

>>19846709
1 lbs ground beef
1 can rotel
1 can crushed tomatos
1 can black beans
1 can kidney beans
1 chipotle pepper in adobo sauce
1 packet of McCormick chili mix
1 beef bullion cube
1 chicken bullion cube
1/2 tsp MSG

[Anonymous No.19864884]

>>19864871
solid

[Anonymous No.19865146]

1.2 kilo ground beef
1 kilo mixed beans
1 and a half vidalia onions
1 can tomato paste
1 can crushed tomatoes
eyeballed spice mix of salt, pepper, paprika, chili powder, cumin, cayenne powder, garlic powder, and mexican oregano
2 beef bouillon cubes
3 cups water or 1 cup of water and a can of ale

[Anonymous No.19865490]

fuck, i've been wanting to make a chili thread and kept forgetting to do it, not going to add my shit onto the end of this garbage, I'll wait for this to die then start my own

[Anonymous No.19865664]

>>19864880
Just like my mom's.

[Anonymous No.19865754]

>>19846709
chili recipe with no chilies. you're doing it wrong

[Anonymous No.19866372]

>>19864880
Pretty much this, but with a can of sliced black olives and 1/4 cup jalapenos.

[Anonymous No.19866831]

>>19864784
The Mesoamerican chili was adapted from an ancient mesopotamian meat stew recipie brought over by the builders of the south american megalithic temples. The beans and tomatoes and local seasoning replaced the meat (sheep, goat, and other sumarian cattle) and spices not available to the natives.

[Anonymous No.19866837]

>>19846709
A pack of minced beef, a tin of chopped tomatoes, a tin of kidney beans, half a white onion, a couple cloves of garlic, a Knorr beef stock pot, a teaspoon of Worcestershire sauce, a tablespoon of tomato paste, and a tablespoon of chili powder

>Chop and fry the onion and garlic
>Add the beef and fry that up too
>Add the tomatoes and the tomato paste, fill the leftover tin up with water and add that
>Stir in the stock pot and chili powder
>Add the kidney beans
>Finally, add the Worcestershire sauce
>Serve on rice and top with cheddar cheese

[Anonymous No.19867256]

heres my chili for one recpie that im making up right now
first you brown up your flanders patties

[Anonymous No.19867258]

>>19867256
put them in the pot and mash them up

[Anonymous No.19867260]

>>19867258
next were gonna chop up about 1/3rd of an onion and get a nice sweat going

[Anonymous No.19867263]

>>19867260
onions in the pot

[Anonymous No.19867272]

>>19867263
next in the pot is your 10oz can of original diced tomatos & green chilies

[Anonymous No.19867280]

>>19867272
followed promptly by your seasons of black pepper chili powder garlic powder and hot sauce. its important to be prompt so we wont waste time with measurments.

[Anonymous No.19867284]

>>19867280
crank that heat up to low and cover. aiming for a low simmer for about an hour

[Anonymous No.19867289]

>>19867284
now its time to grease up your potato and put it into the preheated oven. we're going to have a baked potato with our chili

[Anonymous No.19867297]

>>19867263
>>19867272
>>19867280
>>19867284
>>19867289
how not to make chili

[Anonymous No.19867311]

>>19867289
check occasionally to stir and make sure its not simmering too hard.

[Anonymous No.19867316]

Why do Yankees never add many chilli peppers to their chili?

[Anonymous No.19867327]

>>19867311
dont forget to turn your potato

[Anonymous No.19867332]

>>19846709
Looks like chips fell in your chilli

[Anonymous No.19867343]

> Be me, Canadian.
>Having some Americans stay at my place for a while.
> Offer to make some American style chili.
> No anon, we only want hot dogs without condiments
> totalyankeedeath.jpg

[Anonymous No.19867382]

>>19867327
all done. be careful with the potato. it is hot.
add some bread if you got it. and dont forget to drink your ovaltine

[Anonymous No.19868359]

how do people eat watery fucking "chili"?

[Anonymous No.19869863]

Give me your best instant pot chili recipes

[Anonymous No.19870260]

>>19869863
Step 1 is throwing the instant pot into the trash and taking out your Dutch Oven.

[Anonymous No.19870347]

>>19868359
Why'd you take a runny dump in a pot, anon?

[Anonymous No.19870350]

>>19846709
>ground beef
Opinion immediately discarded. If you’re still using ground beef in chili you’re a lazy fucking bastard.

[Anonymous No.19870364]

>>19870350
your tism is getting too severe, take your pills

[Anonymous No.19870381]

>>19847935
That's not chili

[Anonymous No.19870391]

>>19870364
Just cube up a chuck roast, takes an extra minute or two and is way better.

[Anonymous No.19870552]

I like to make what I call "dumpster chili". It isn't really chili, but it evolved out of a chili recipe back when I was a student.

The base is ground beef and hot italian sausage (or any other ground meat). I brown these in a big pot, then add beans, a can or two of crushed tomatos, and sauteed onions (and sometimes garlic). What makes it dumpster chili is the flavor sauce. While all that is prepping, I get a little pot simmering with whatever spices and sauces and anything else I can find. Last time I made it I probably used some combination of
>Dried chiles
>Jalapenos
>Habaneros
>Vegemite
>Chipotle peppers in adobo sauce
>Black pepper
>Soy sauce
>Hot sauce
>Pickapeppa
>Lemon juice
>Cocoa powder
>Coffee grinds
>Cumin
>Cayenne powder
>Dashi
>Chili powder
>Miso paste
>MSG
>Vodka
>Smoked paprika
>Garlic powder
>Chopped ginger
>Mustard powder
>Honey
>Oyster sauce
Literally just anything and everything I find in the cabinet and fridge... measured to taste, of course. (No cinnamon / cloves / nutmeg other "pumpkin spice" spices... learned my lesson with those). Once it's all nicely bubbling like a witch's cauldron, I stick it in a blender and process till smooth, then add to the big pot, and let simmer for a while (2 - 8 hours). As it nears the end, I scoop some of the remaining liquid out of the top and blend it with some additional beans to form a bean paste, and add it back in to thicken in. Takes a while to cool down at the end, so sometimes I forget about it and leave it out overnight, but I've never gotten sick from that.

Always ends up different... always ends up good. Eat it plain, or with sour cream, or as a dip, or on rice. Cornbread is good too. Come to think of it, weather's getting cooler, might be time to make another batch soon.

[Anonymous No.19870574]

>>19870391
You're rich. I get it. Why be a pathetic asshole and rub it in everyone's face?

[Anonymous No.19870654]

>>19870574
ynaj

[Anonymous No.19870675]

>>19870574
Chuck roast is cheaper than ground beef half the (unless it’s the gross tube shit). Seems like at least once a month my local retailers have it on sale for ~$3/lb.

[Anonymous No.19870679]

>>19870675
*time

[Anonymous No.19870822]

This is the worst chili thread

[Anonymous No.19871097]

>>19870822
not even close

[Anonymous No.19871553]

>>19871097
>Traditional Indian method of relieving constipation

[Anonymous No.19871566]

>>19871553
India has 121 languages and not one of them have a word for constipation

[Anonymous No.19873322]

>>19846709
have any of you tried cincinnatti style chili? perhaps as part of a chili three way.

[Anonymous No.19874181]

>>19868359
Thats goulash.

[Anonymous No.19874190]

>>19846709
https://www.chilipeppermadness.com/recipes/chili-con-carne/#wprm-recipe-container-11731
This is the one I always use or make slight modifications to.

Also chili needs actual chilis, using chili powder is a midwestern white boomer mistake

[Anonymous No.19874196]

>>19848693
Chili con carne is from Tejas anon, it's also the state dish of Texas.
Half of the things that are 'Mexican' actually came from California/Texas

[Anonymous No.19874436]

>>19874181
if chili has beans then goulash has macaroni

[Anonymous No.19875420]

>>19873322
Cincinnati anon here, it's very good but it's also a completely different dish than chili con carne. It's sort of a meat sauce that's traditionally put on spaghetti (later also on hot dogs), descended from the Greek pastitsio.
If you ever go to Skyline, try the Habanero cheese - a little bit of added spice is desirable with Skyline.
If you want really good chili, though, you've got to find a diner where a Greek dude in his 70s makes their chili. When you get it in its finest form, Cincinnati chili is a very flavorful meat sauce seasoned with sweet spices like cinnamon and nutmeg.
I could post a recipe, but I don't want to derail the thread - like I said, it's a different dish entirely, this and chili con carne gained the name "chili" independently of each other.

[Anonymous No.19875475]

>>19875420
i know its very good thats why i brought it up. got the name of the diner? also of the two chains while i like them both i do prefer gold star.

[Anonymous No.19875483]

>>19874196
>half the things that are mexican were made by mexicans
uh huh

[Anonymous No.19875500]

>>19875475
>got the name of the diner?
I'm sorry but this I cannot divulge.
I will say that you should try out Camp Washington Chili, I honestly like Skyline better but it's worth trying.
Also no shame you can eat whatever you want but I literally never get Gold Star, it's just not as good as Skyline in my opinion.

[Anonymous No.19875989]

>>19860568
In my area they eat so much of it that the smell of it comes reeking off of them any time they get sweaty.

[Anonymous No.19877663]

>>19875989
it really is Mexico equivalent of garam masala

[Anonymous No.19877674]

I made chili last night. I add black beans. Not sharing my recipe.

[Anonymous No.19877679]

I know you'll think I'm disgusting, but when I was like 18-19 I felt like I "made" my own version of chili. It wasn't from scratch though, but what I did is I took a can of Hormel Chili, cooked it, added some ketchup to it, one slice of cheese, crushed up Cool Ranch Doritos, a bit of hot sauce, and then stirred it all up.

Fucking delicious. I suppose you could add peppers or sour-cream, but I didn't care for that stuff.

[Anonymous No.19877681]

making "what ever i have in the kitchen" chili right now
2lbs of ground round
3 cans of chili beans
2 onions
2 Bell peppers
3 Jalapeno
3 Red Fresno Chile
4 Habenaro
6 cloves of garlic

4 tbsp chili powder
2 tbsp chipotle chili powder
1 tbsp mexican hot chili powder
half tbsp cayanne powder
half tbsp cumin powder
some garlic and onion powder for good measure
a little Mexican oregano
a dash of unsweetened cocoa powder
beef stock and bacon grease for sauteing the onions/peppers

old pic but you get the point

[Anonymous No.19877685]

>>19847361
>>19856527
Hello Jordie, I don't see how you can't just make your own chili and instead blow $100's on Wendy's Chili.

[Anonymous No.19877692]

>>19877679
Yeah I've seen your youtube videos cobra

[Anonymous No.19877695]

>>19877692
I don't know who that is but he must have good taste.

[Anonymous No.19877702]

>>19877695
He makes homemade "mead" that you might be interested in emulating.

[Anonymous No.19877715]

>>19877702
Well, he looks disgusting but he has good taste in chili at least. I don't drink either.

[Anonymous No.19877719]

>>19877715
Well yeah you're not old enough

[Anonymous No.19877723]

>>19877719
I'm 31

[Anonymous No.19877741]

>>19877723
Dyslexic too
Shame

[Anonymous No.19877819]

>>19877741
kek

[Anonymous No.19878164]

>not using fish sauce

[Anonymous No.19878894]

>>19878164
Just finished this, don't remind me.
Are anons more into ground or cubed beef for chili?

[Anonymous No.19879004]

>>19878894
ground is way more common because its cheaper and much more versatile and forgiving for different ingredient combos.
cubed beef chili is better but kinda a one trick pony

[Anonymous No.19879086]

>>19879004
..would you ever do 50% ground 50% cubed? Something in my brain tells me this is fucked up but I don't know why.

[Anonymous No.19879115]

>>19879086
i've done chunk of sausage and ground beef and that was pretty good.
But mixing beef cubes with ground would just be a waste of good chuck steak

[Anonymous No.19879847]

>>19854766
Where the fuck are you from that they don't use cumin in chili?

[Anonymous No.19879853]

>>19854815
Where are the spices

[Anonymous No.19880840]

Okay what’s the best recipe
I hate cumin / tumeric
And my favorite chili is Birds Eye chili, but I have access to dried Arbol and a lot of Mexican ingredients in my part of town

I don’t mind beans but prefer a 2:1 meat to bean ratio don’t care if that violates the sacredness of chili that’s how my mom made it so I am inclined towards it

Also, I like fish sauce

Thanks in advance cooknons

[Anonymous No.19880847]

O followers on my Twitter
I will post whatever picture linked to this (no cp / porn)

https://twitter.com/InwordThinker

[Anonymous No.19880913]

>>19880840
I like Lagerstrom's recipe as a base https://www.youtube.com/watch?v=8h7YSpu98Uc
Though I would make some tweaks personally -- like, just leave the beef cubed, it's better and less effort than grinding it. I'd also reduce the tomato content by like half, maybe just the can of crushed and ditch the diced entirely. Etc etc. You've gotta adjust any recipe to your own tastes.

[Anonymous No.19880989]

>>19880840
>tumeric
thats a curry spice not a chili spice

[Anonymous No.19881812]

>>19880840
this one that I posted
>>19847935
use less cumin if you are a bitch. you can add bird eye peppers and fish sauce if you want, but no beans.

[Anonymous No.19883182]

>no cumin
Perkele