Thread for posting & discussing chili recipes.Share yours and critique others.>created for Jamaicanon from /f1/>I'll start:Ingredients:1/3 cup vegetable oil (lean beef) or 1/4 cup (regular beef)1 lb ground beef1 medium size sweet onion, diced2 cloves fresh garlic, minced1 teaspoon black pepper1 cup beef broth3-4 heaping table spoons chili powder1 heaping teaspoon cumin1/4 teaspoon oregano2 large green bell peppers, chopped3 14oz cans of diced steamed or stewed tomatoes1 3oz can of tomato paste>Salt to taste (this is an important "taste as you go" step - it needs to be salty enough to make you salivate when it first hits your mouth).Directions:Brown beef in oil, drain.When the beef is browned add onion, garlic, and black pepper.Cook for about 2 minutes, stirring constantly.Add bell peppers, and saute for about a minute.Add beef broth, and simmer for about 2-3 minutes.Add everything else except salt (OPTIONAL: 1 teaspoon cayenne pepper to make extremely hot but be careful - I usually do not use the cayenne pepper).Cover and simmer at low heat for 45 minutes.Salt to taste.OPTIONAL: add 1/4 cup corn meal for thickening (if you like filler), and simmer for another 15 minutes.Serve with fresh tortillas or corn chips.>picrelThe batch I just made earlier tonight. Enjoy!
>>22070635My brother in Cthulhu, there is a noticeable lack of beans in your recipe.
>>22070635Nice and thick yum. Should I take the plunge and make chili? I’ve never done from scratch, always ate canned growing up (Nalley with lots of cheddar and crackers)
noted
>>22070721Yeah, no, read the image filename. This recipe doesn't use beans. Lean ground beef, tomato chunks, fresh bell pepper. It's good, filling, and doesn't sit like a fucking lump of bean concrete in your stomach.>>22070739Go for it. It's actually super hard to mess this up, and everyone I've ever made it for or shared the recipe with has loved it.>>22070742Yay.
>>22070635Where's the beans?
>>22070635Here's a very generic protip. If your chili recipe doesn't include tomato paste, avoid it. It's the magic ingredient. This recipe reads a little weird. Bell peppers is odd. You want NM/Hatch chiles. This is also an enormous amount of chili powder. And I like to go easy on the cumin. It's very easy to overpower.All that said, there's 800 quadrillion ways to do chili, so you might as well give it a shot. This one does include tomato paste, so it's at least rational.
>>22070635Shitty normie ingredients that have no place in chili. Most of you retards add the same dumb shit to everything even when it doesn't fit the dish at all. This is not real chili.
>>22070757>Go for it. It's actually super hard to mess this upIt's actually the opposite. OP messed it up very badly and ruined it.
>>22070757>This recipe doesn't use beans.Without beans it's not chili. You made sloppy Joes like a dumb fuck.
>>22070841>Here's a very generic protip. If your chili recipe doesn't include tomato paste, avoid it. It's the magic ingredient.Fresh tomatoes are a million times better than overly processed paste. Fucking lazy cooklet.
>>22070635Huh? Ground beef?You made meat sauce, OP, not chili.
Nice. I like to put fresh chilli peppers in mine.And no, beans are not an essential ingredient.
>>22070635>vegetable oilI'd use tallow>1 lb ground beefI prefer a combo of ground beef and chuck roast or similar, cubed>1 cup beef brothI'd use more than that, enough to almost cover the meat, ideally home made beef stock>3-4 heaping table spoons chili powderRather a combination of reconstituted dried peppers (ancho, arbol, guajillio) blended into a smooth consistency in a bit of their soak water>2 large green bell peppers, choppedRather 3 jalapeños, an anaheim/poblano, 2-3 serranos/habaneros>3 14oz cans of diced steamed or stewed tomatoes>1 3oz can of tomato pasteWay too much, you made tomato soupI don't brown the ground beef, just the chunks, then remove the beef and sweat onions, garlic, and fresh peppers. Then stir in a few tablespoons of tomato paste or a small drained can of tomatoes and fry for a minute. Maybe deglaze with some lager. Add in everything else, simmer for 2-3 hours until the chuck chunks are tender.The other stuff you put is close enough to what I'd do. But really there are a million ways to make chili (or "chili") and most of them are at least decent and edible even if they're far from my ideal. I'd eat yours without complaining.
>>22070971Retard, the tomato paste is in addition to the raw tomatos (and chiles). It's there to add a deep dark flavor, not replace actual tomatos.
>>22070635Here's my simplest offends-no-one crockpot chili (I tend to prefer stew meat chili, but this one is really good with just the ground beef):>1/2 large onion, slivered>3 heaping teaspoons minced garlic>2 tbsp butter>1 lb ground beef. 70/30. the fattiest you can get>1 can dark red kidney beans + all the liquid>1 small can tomato paste>1 1/4 cup beef boullion>1/2 can petit diced tomatos + all the liquid>1 cup roasted green Hatch chilesOR>1 can of rotelNote: either the tomatos+chiles, or just the can of rotel. there's more liquid in the former case, so be advised.>1.5 tbsp chili powder>2 heaping tsp cocoa powder>1 short tsp cumin (cumin is a powerful spice, and it's easy to overwhelm things with it. so go easy your first time)>1 tsp paprika (lol)>1/2 tsp sugar> 0-3 habaneros, solidly chopped, depending on how much heat you likesautee the onion in the butter. when it's nearly done, add the garlic and cook for another 1 or 2 minutes. dump into the crock potbrown the beef. dump into the crock pot, including all the fat and liquiddump everything else in the crock pot and stir. salt to taste.It may look like it needs more liquid at this stage, but avoid adding any. Tons of liquid is going to come out of the vegetables over time. Crock pot is a liquid creation machine. 4.5 hours on low in the crockpot. Stir every hour or so. At the 2 hour mark, you're at your final liquid level. So if you want to make it thinner, do that now. Check salt levels again
>>22070841Thank you, fren.Also a protip for getting all of your tomato paste out of the can: Open the can at both ends, leaving the lid on one end and use it to push the paste out!>>22071017This anon knows.>>22071026Interesting. I mean it's definitely a sandbox.>>22071113>cocoa powder>sugarInteresting. Do you add these to tone down the heat of the peppers?
>>22071264No. The cocoa just adds a dark richness. The sugar is actually probably meaningless, but it was there in the original that I adapted this from so I kept it. I suspect the tomato paste does way more work in adding a subtle sweetness.
Have you ever held a chili party?
>>22071280no :( I suppose my inner circle is not made of alphas
>>22071280>toilet in frameI'll pass
>>22071280>toilet in frameI'll piss
>>22071026>>vegetable oil>I'd use tallowFaggot.
>>22071280>>22071449One of my neighbors has a bathroom too clise to the dining area too.Was enjoying Thanksgiving dinner with our neighbors and you could hear one if them plopping a load and then flushing twice.
>>22071280They should put dumplings with chilli.
>>22071668>vegetable oil: doesn't taste good>tallow: tastes good, naturally compliments the stew of beef and peppersThis is one of the very few dishes I use tallow for. You're a retard who thinks you know more about me than you do.
>>22071675Alternative to both: Use a ton of butter to sautee the onions, and use super fatty 70/30 beef. You get a ton of fat flavor from the two.
>>22071675>complimentsIll-educated faggot.
>>22072186lighten up
>>22072186Lol, maybe I'm retarded but I actually thought that it was one word with two definitions, not "complement", a completely different word.Anyways, maybe some day I'll get an education and be able to make meaningful contributions to conversations, like you're so adept at.
>>22072203Your sarcasm is noted, but the overall civility of your reply has disarmed me. I apologise and retract my earlier insult.
Just FYI for chili lovers: this has been released. I assume it's fucking dogshit though
