>1 1/2 lb ground beef >half yellow onion, diced >bulb garlic, chopped >1 jalapeƱo, diced >1 small red bell pepper, diced >quart homemade vegetable stock >can each chili/kidney beans
I don't measure spices so: >lotta chili powder, cumin, pepper, dried oregano >some salt, turmeric, dried thyme, cayenne
Browned seasoned beef, added veggies, then stock, simmered for an hour, added beans, still simmerin'.
Xavier Sanchez
no ketchup, no chili powders.
Thomas Thompson
Oh shit, forgot the two diced Roma tomatoes and small can of tomato paste. Also: gonna serve over rice.
Camden Martinez
>ketchup Do people really do this?
Jacob Brown
>bulb of garlic
3 cloves is plenty.
Matthew Sanders
I really love garlic is all. Eat it raw often.
Brandon Myers
well at least crush it or mince it, or use a the paulie thin slice system with a razor so that it liquifies in the pan.
Ian Evans
hows your chili end up tasting? from those ingredients I can't imagine much of a strong taste.
Brayden Barnes
Seems good OP
Anyone else do corn in chili? I do for filler and ruffage. On top of the chili powder detox you're getting you clean your guts out big time.
Colton Clark
>Beans cooked in the chili instead of offered on the side
DISQUALIFIED
Matthew Wilson
>not letting delicious beans soak up chili flavors
Jacob Jones
>Overcooking already cooked beans so that they taste mildly of cumin flavored sand
Yuck
Robert Jenkins
>texture autist
Jason Parker
It looks kinda watery
Jackson Richardson
5/10 I'm going to give you 3 deductions for asinine ingredients of no-clue-status.
Here's where you went wrong: 1) vegetable stock This introduces the flavors of celery, carrot, beets, parsley, turnips and bay leaves or sage. Oh no no no. 2) thyme WTF this isn't part of the recipe 3) turmeric WTF again, who taught you that? Sounds like it came from some non-american like Ramsey.
Another deduction for minuscule amount of onion for that much meat, and another BIG no no was absolutely no tomatoes? Why? Are you allergic? Your stock should have been a can of tomatoes or puree. I would make these 4 changes, and if you want authentic leave out the jalapeno and red bell pepper, and replace with a poblano or just green pepper. Then, soak and whirl up several dried chilies like anchos, pasilla, california, and add that chili slurry in there. You don't need any stock if you properly brown the beef. That's your flavor. If you want to add in some mexican style homemade beef stock, minus all the French bouquet garni flavors, then fine. Get some gelatin from some roasted beef stock.
Jordan Miller
>americans don't put chilies in a dish that they retardedly call "chili"
Jeremiah Allen
I sometimes add corn to my chili but usually if im doing a chicken chili
Ian Ramirez
If you're not putting beans in your chili then you're making taco, burrito, tamale or enchilada filling. A bowl of chili has beans. Fuck corn in chili though, that's some nasty shit.
Joseph Myers
It's posts like this that makes me wish Veeky Forums had the flags for posters.
Cooper Hill
Ok "chippy butty"
Mason Long
>I sometimes add corn to my chili but usually if im doing a chicken Maybe you would enjoy hominy more. It has the corny flavor and adds the tortilla strip kind of tortilla soup taste at the same time. Make it more like a pork pozole or pozole verde and buy yourself a can of hominy.
Joseph Gray
Shit meant to reply to
Cooper Martinez
>ground beef >beans >no proper chili peppers beyond a lonely jalapeno
failed before you even began
John Allen
Where's your fresh chopped habanero? faggot.
Angel Howard
meat does not belong in chili.
replace meat with lentils, split peas, carrots, and green peas.
Jace Campbell
fuck you
Parker Thomas
>chili defacto has beans in it
Kek no but it's ok hat you grew up eating shit food from shitty cooks not your fault
>caring about texture = autism
ok kid
Jordan Thomas
...
Liam Price
Looks good senpai, not a fan of jalapeƱos personally.
Lucas Sullivan
Some dark beer adds a nice tone vs vegetable stock. Or deglaze the pan with some Jack Daniel's for that smoky note.