Proper Chili con Carne

*AUTIST ALERT*
THIS CHILI CONTAINS BEANS.

5 lbs beef brisket
1 lb dry black beans
1/2 lb ancho chiles
5 dry chipotle
3 large onions
5 jalapenos
5 cloves garlic
1 28oz can diced tomato
2 qts beef stock
1/4 c cornmeal
1 tbsp whole cumin
1 tbsp whole coriander
1 tbsp whole black pepper
1/4 c fresh oregano
1 lime
1/4 c corn oil
3 tbsp kosher salt

IN ADVANCE:
>Cook season and drain beans.
>Roast cool and peel garlic.
>Reconstitute ancho chiles in hot water. Drain.
>Remove seed & stems from ancho.
>Combine ancho & garlic. Puree into paste using enough fresh water to process.
>Trim season and sear brisket. Do not over cook.
>Cut brisket into 1/2"-3/4" cubes.
>Toast dry spices. Grind chipotle.
>Juice lime & chop oregano.
TO MAKE CHLI:
>Heat oil in large pot
>saute 2/3 onion and 2/3 jalapeno until aromatic.
>Add all ingredients except beans, oregano, lime, remaining onions/jalapeno, and half of the salt.
>Simmer covered & low for 2-3 until meat is tender.
>Add remaining ingredients and simmer uncovered for 15 minutes.
>Cool to serving temperature and adjust salt.

Did you steal this recipe from work? I'm not buying 5 pounds of meat, nigger.

Looks p good. I'd recommend briefly toasting the dry chiles before hydrating them to release some of the oils. Also I like to use other peppers like pasilla and arbol in addition to the ancho and chipotle. Fuck black beans though, use pintos you flake.

>cant afford to make chili.
>calls OP the nigger.

Try adding carrots to the chili and letting them simmer for a couple hours with the meat. They add a subtle sweetness and the carrots become soft enough that they don't add an unexpected crunch. I won a chili cookoff because of em.

OP here... i really should toast the anchos. Ive done it before and it does intensify the flavor but i think its just from toasting the same way toasting changes bread. Seems the oils you speak of are going to end up in the chili either way.
I'm cool with pinto beans and will use them if it's what i have. I prefer black...never kidney. Kidney beans are the reason many people dont like beans in chili.

>carrots
>cookoff
Your chili sucks and dont even realize it.

does it have to be brisket

You suck and everybody knows it.

sure about that?
carrots in chili is right up there with corn and celery. If you want to add sweetness to chili you should either caramelize the tomato, add roasted red bell pepper, or stop being a sugar-craving manchild.

Dont see why. I think as long as you use a chunk of tough meat youll be fine.

@op it is not chili if it has bean's it is bean soup really gay bean soup...

>i choose to parrot what ive heard others say so as to sound saavy on a cooking board.
>It doesnt matter that ive never actually made chili.
>i often eat chili with beans...and like it.

Despite the rantings of a few out-of-touch texans the vast majority of chili prepared in homes, restaurants, schools hospitals and canneries across the globe contain beans. The only time beans do not belong is when preparing casa-approved texas red. Get over your "bean soup" nonsense. You may think youre impresses people with your false sense of superiority but your family and coworkers just roll their eyes and giggle when you leave the room.

Yeah.

@10046061

Litrally a flyover opinion discarted

>discarted

>proper
>beans
just because you say it is doesn't make it so

>AUTIST ALERT

What did they mean by this?

chili without beans is just hot dog sauce.

Actually saved this. It looks very good.

>proper
>tomatoes
pick one

Bean chili is best chili.

>im a 'sperg and my chili comes from a can.

euros love beans in chili because beans are an exotic ingredient to them

beans aren't exotic here you fool

Whats the problem with beans? I dont like it when there is a shitload of beans because they shouldnt be the focus of the dish but a reasonable balance is nice.

Ive eaten plenty of competition texas chili and most of them were texturally one dimensional and unoriginal.