Chili thread. Post your recipes

Hey guess what, adhering to stupid in-crowd/out-crowd dogma doesn't make food taste better.

Chili con carne
Ingredients:
1/2 & 1/2 mixture of ground beef and ground pork
Diced onions, celery, and green bell peppers
Paprika
Chili powder
Cumin
Cilantro (or celery/parsley leaves)
Bay leaves
Tomato purée
Beef stock

Instructions:
Start off by sautéing onions, celery, and bell peppers. Then add the ground meat and brown it well. After that, add cumin, paprika, chili powder, and finely chopped cilantro/parsley leaves. Then add some tomato purée and mix it well with everything else. After that, let it simmer with beef stock, as well as a few bay leaves. Add salt and pepper if needed.
If you're a cheap bastard, then add some pinto or kidney beans to supplement the lack of meat.
And if you wanna make it 100% vegan, substitute beef stock with shiitake mushroom and kombu stock, and throw the meat out altogether, replace it with lentils and beans, or just beans by themselves.

DIAF

Vegetable oil
Onions
Peppers
Ground beef
Salt
Pepper
Garlic powder
Onion powder
Cumin
Smoked paprika
Cayenne
Chili powder
White wine vinegar
Diced/crushed tomatoes
Black beans
Pinto beans

pretty much all to taste

>Garlic powder
>Onion powder
Did you know you can get those things as vegetables too?

I put some left over Jamaican jerk beef into a bean stew at a hostel I was staying at and everyone loved it even the Americans ,except this one guy who kept saying "chilli don't have beaanz'
We all went out to a pub after and ditched him he kept ordering "broiler makers??" And telling the woman she was doing it wrong

*If it has beans it aint chilli

ftfy

4 pounds of London Broil, diced into 3/8" cubes

6 medium white onions, diced up nice and fine

2 bulb of garlic, similarly diced

50 dried Arbol chiles, turned to powder in the food processor

10 dried New Mexico chiles, diced up nice and fine

8 large Jalapeños, diced

8 Habaneros, diced

Cumin, and chili powder - no real measurement, just what looks and tastes right.

2 Tablespoons smoked paprika

2 Large bell peppers, diced up like the Jalapeños

2 large can of stewed tomatoes,

1 large can of Beef Broth

¼ cup of molasses

2 bottles of your preferred beer (1 for the chili, 1 for the cook)
Optional – substitute 1 pound of chorizo for 1 pound of beef.
Sweat all the veggies in a large pot.

Brown the beef with a touch of salt and pepper.

Add all ingredients to the pot with the veggies and let simmer for 3 hours.

3lb of beef
half a white onion diced
handful of jalapeño diced
1 tablespoon of minced garlic
6oz of tomato paste
2 lemons worth of juice
1 tablespoon of cayenne
3 tablespoons of chili powder
1.5 teaspoons of black pepper
1.5 teaspoons of salt
2 chicken bouillon cubes
1 beef bouillon cube
3 to 6 cups of water depending on whether I want it THICC or soupy
I may or may not added cheese before eating

Not my chili in the pic obviously, just thought it was a neat picture.

What is the cheapest cut of beef that is acceptable for chili?

*ground*

Literally doesn't matter m8. If you think you have too much fat you can just drain it or let it evaporate.

Don't be silly.

Fuck off you faggots.

What do you guys prefer for chili, pork, beef, or both?

Agree.

Beef and bean stew is good user, it's just not chili. :^)

>beans
>Listing to Alton "reddit" Brown
>ever

This is probably pretty good, but I can't be arsed with dicing a bunch of shoulder or hassle with the ancho.

I'd probably just go with ground pork, then chop some fresh green chili and random colored pepper. Of course, I would also substitute the tomato sauce with crushed tomatoes, because that is better.

Go tip your Texas fedora.

Yes, beans.
>posts le feel face
>accuses others of being reddit

>pan fry onions with green peppers
>add ground turkey (or beef if you prefer)
>brown that shit

Add the following:
>can of petite diced tomatoes
>can of tomato sauce
>can of drained corn
>can of drained black beans
>unironically a packet of prepackaged chili seasoning
>half a can of decent beer, I used Coors Light once and it ruined the pot
>de-seed 3 or 4 chipotle peppers in adobo sauce and chop them into mush (thanks to an user on here for that tip)
>dump in some Tabasco if I have it
>simmer for an hour or 2
>inb4 beans isn't chili
>inb4 corn isn't chili

It comes out thick, so I usually eat it over rice.

>*tips REAL, AUTHENTIC bowl of chili*

m'yankee. ;^)

Texas Chili isn't chili, it's just pasta sauce.

Italian pizza isn't pizza, it's just a tomato-jam covered cracker.

Can of beans with chili powder.

Veeky Forums edgy as fuck today. Did your local McD's run out McChickens?

>calicuck """chili"""

Reminder that Texas Chili isn't chili.

*is the only true form of chili

too hot!

Is there a more accurate word for "strips of actual beef"? Those are like 7-8€ per some amount of grams, my chili would cost like 20€. They were delicious when marinated in some lemon and soy before the pan, extremely nice texture after the oven.

Normally I use very low fat ground beef and all natural huge white beans or kidney beans, sometimes black beans, they pick up chili flavor nicely.

Not really sure what you mean tbqh

Fucking hell.

I use a variety of recipes, really. But the one thing i keep consistent is:
instead of adding flour or starch to thicken, i add very little liquid to being with and let it simmer until significantly reduced.
Same principle applied to sauce bolognese.
Love me some intense flavour, you can keep that weak watery stuff for yourself.

>tfw just ate a bowl of chili and it was really good

is no-one else using coffee any more?
also, none of you are including the most important step of letting it sit in the fridge for 3 days before consuming

Awwww, is Alton butthurt today?

This.
People who use thickeners should be flogged.

I use coffee sometimes, sometimes not.
Also, 3 days is a little overkill. I always make my chili at least a day before serving, you don't HAVE to wait 3 days (you can, but you don't have to). 24 hours is plenty of time for flavors to meld. That said, chili is better for the first 5 days after it's made. After that, you'd better freeze it or throw it.

Wait, people actually use thickeners in their chili? Wat

I just simmer the fuck out of my chili

vegetarian chilli:

1 lb dried beans (usually pinto, or black beans)
1 28 oz can diced tomatoes
1 onion
3 cloves garlic
3 carrots diced
2 celery sticks diced
1 small package frozen corn
1 red bell pepper
2 chipotles
3 tbs chili powder
2 tbs cumin
salt to taste
few dashes of veggie Worcestershire sauce
dash of balsamic vinegar.

cook beans till done separately.
saute onions, diced red bell pepper, celery & garlic.
combine cooked beans with sauteed veggies and canned tomatoes.
add chili powder and cumin.
add salt.
Let simmer for 30-40 minutes.
once it is done throw in corn while simmering for about 10 minutes, corn will burn on bottom if you don't put in last.
final seasoning with salt, Worcestershire, balsamic & salt

...

gonna make a chili today. these are my refenrence points. gonna use some other stuff i have laying around. will post recipe if its not shit

i used groundbeef 400g, 3 small onions, gingergarlic paste, bellpepper, tomatopyree 100g about, 500g tomatosauce, 1dl white wine, kidneybeans, 3 pretty hot chili paprikas. tiny bit of soy sauce, tiny bit of fish sauce. now its simmering there for 2 hours.

Ginger has no place in chilli con carne. Throw it out and try again.

>complains about ginger
>doesn't complain about beans

Well that goes without saying user.

Why not?

>it's another "Americans ruin Chile by adding a shiton of unnecessary alcohol" thread

Just like every other one, I suppose. Can we rangeban Americans from posting on cooking forums when it's clear they're just instinctive animals when it comes to food?

The world's most prestigious Cooking School is in New York though.

Chef of the Century Paul Bocuse sent his son Jerome to the Culinary Institute of America because he KNEW there was no superior place of learning in Europe..not even his own kitchen.

Le Cordon Bleu = bankrupted, antiquated and pathetic.

Johnson and Wales, Culinary Institute of America = global powerhouses.

It's perfectly fine. The beauty of chili, it's a blank slate. These Texas Cletus's that scream about "muh chili" are the same droolers that sperge on Italians when they demand authenticity.

The original chili was a block of dried meat and peppers people took on cattle drives in the 1800's, much like native american pemmican. As long as you have meat and peppers as a base, add anything you'd like.

Just in case anyone is gullible enough to believe this shit, this guy is retarded.

/thread

As long as you use at least 6 different cuts of hooved animal meat, you are on your way.

/thread

From Wikipedia "chili con carne - origins" with a footnote to source:

As far back as 1850, a recipe consisting of dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail, was found.[2]

BTFO and rekt, my man!

>no mention of beans

Well then I guess it's settled. :^)

1lb lean ground beef
Tbs or so Mexican Hot Chili Powder
One chopped Vidalia
Three cloves minced garlic
One habanero
One chopped beefsteak tomato
One 12 oz. bottle of a good pale ale
Couple chunks of dark chocolate
One cinnamon stick
Salt to taste

Brown the beef in a medium sized pot with the onions and chili powder. Once onions become soft and fragrant, mix in habanero and garlic and cook a couple minutes longer, until fragrant. Add chopped tomatoes and beer and bring to a simmer bring to a simmer. Throw in the chocolate and cinnamon stick, lower heat and let simmer for a few hours.

I do a lot of variations on it but you get the idea.

Is there any reason why not to add beans to chili other than authenticity autism? They absorb the flavor of the chili brilliantly in a way that serving them on the side just wouldn't do.

It's fine honestly, it's just not chili.

it's not even authenticity autism. plenty of authentic chilis have beans.
It's more some weird regional bias, as if the texas competition chili is the only real thing.
Which only ever use tritip. So if you use any other cut of beef or pork or any other meat, they wouldn't count it either.

the only real criteria is, and should be, a chili pepper profile focused stew. I'll think you're weird if you put carrots or mushrooms in it, but you do you. As long as the peppers are the forefront flavor, it's a chili.

Well, no. It's not authentic if it has beans.

>recipe consisting of dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks

That's pretty cool. Anyone here ever try making their chili out of these bricks and just water?

n o b o d y g i v e s a s h i t
t n o b o d y g i v e s a s h i
i t n o b o d y g i v e s a s h
h i t n o b o d y g i v e s a s
s h i t n o b o d y g i v e s a
a s h i t n o b o d y g i v e s
s a s h i t n o b o d y g i v e
e s a s h i t n o b o d y g i v
v e s a s h i t n o b o d y g i
i v e s a s h i t n o b o d y g
g i v e s a s h i t n o b o d y
y g i v e s a s h i t n o b o d
d y g i v e s a s h i t n o b o
o d y g i v e s a s h i t n o b
b o d y g i v e s a s h i t n o
o b o d y g i v e s a s h i t n
n o b o d y g i v e s a s h i t

The idea is that if it has beans, there's too many types of beans, so it becomes a bean contest and not a chili contest
just make the fucking best thing you can without including filler that poor people use

Well you would know poor boy

says the guy who is offended by being told beans ain't allowed
quit relying on filler, go make some beans and eat a bowl and calm down