Secret to a good chili

add beans
add corn kernels
add canned tomatoes
use ground turkey
add peas

What's the verdict on sugar?

A little brown sugar, why not

use honey or agave syrup
1 cup is enough

>1 cup is enough
>1 cup
Jesus Christ, how many gallons do you make at a time or do you just like making desert?

>Serranos or jalapenos?

The peppers at my grocery store are shit, I just use dried hot pepper flakes.

And I expect to shit on a bit for this, but I don't use meat in my chili, just lots of beans. Or sometimes I use veggie ground round. I am trying to lose weight (6'1, 240lbs, down from 260 a couple of months ago)

Dried chiles, i.e. ancho, will add great depth and subtlety to your chili, user.

simmer off a can of red ale. Also a teaspoon or two of Marmite if you can get it it's an umeme flavour multiplier

Beans should be served on the side, if at all. They always get overcooked in the chili and they are literal pleb filler tier trash even cooked properly

how about you add them into the chili just a bit before serving so that they don't mush up too much

no sugar

Also acceptable. My problem is I like beans when cooked properly by themselves or in a classic fashion (Brazilian style black beans w sausage) but almost every time I have beans in chili it tastes chalky and gross.

some things just improve any hearty stew:
>fishsauce
>soysauce
>chicken/dried shitake/kelp broth
>korean soybeanpaste/miso
>butter stirred in before serving

everything besides a good broth can be tinkered with at the end, if you are unsure about those flavours experiment with a tiny amount once the cooking is almost done

Throw in a marrow bone. If im making venison chili ill crack a femur in half and toss it in, or you can use beef bones for osso bucco from the grocery store.

fag

I just dump random shit into my chili every time to see what works the best, it's completely different most of the time but has never completely failed flavor-wise.
A heavy tomato flavor is nice, I like a few cans of the Goya tomato sauce with peppers in it, then whatever hot sauce I have on hand to give it a bit of heat, then cheese and saltines once it's actually done.
Beer has yielded mixed results so I don't do it anymore. Corn leads to textural clash and can be too sweet.

...

Chili should not have beans. If you add beans, you are making a stew, no chili.

Nah it's still chili, go fuck yourself Texas.

A big bowl of spaghetti sause, please.

Dark chocolate is a surprisingly good addition if you have enough spices to balance it out.

Dark chocolate (90% cocoa), a squeeze of lime at the end and chipotle flakes

Minced Meat
Onions
Canned Tomatoes
Black Pepper
BBQ Sauce
Hot Sauce

It's delicious

pour a fucking can of Guinness in that bitch

dont do that

Beans don't belong in chili

Fuck off back to the septic drainage field of the US, texasfag.

Nice thread just made mine tonight. I had beans,mincem,onions,garlic,chili in various forms. R8

>Serranos or jalapenos?
Neither. Use dried and rehydrate them, then blend them into a paste with your herbs. Arbol and ancho are good, as are pequin.

Go to your local Mexican grocery and get a bunch of dried chiles and make your own powder.
Guajillos, Cascabels, Ancho, Chipotles and ones you've never heard of.
Grind them up and add them to the frying meat/veggies to amp up the flavor.

An Irish red would be better.

Enjoy your plebian taste

>beans
>beef or venison
>cocoa
>brown sugar
>chile powder + cumin
>canned tomatoes
>tomato juice
>serranos
>little bit of red wine vinegar as a finishing touch

I feel like you must have had to really try to take such a bad picture.

I made this last week: seriouseats.com/recipes/2010/01/the-best-chili-recipe.html

and it was really good. you don't have to go as crazy as Kenji (i used cheaper beef, more common peppers) but his concept of a concentrated chili base is really good.

Beans. Without them it's beef and pepper water. Also, cook plenty of finely diced or minced onion and cook until they've essentially dissolved.

Garlic and tomato is an essential as well. Green bell pepper can be added towards the end for further variance in taste and texture. Don't get beef with a lot of connective tissue, no-one likes a chewy stew or soup.

If you really want it to look rustic or wild, grow a little onion-grass. Just be careful about the lawn-stuff. Good way to get a tapeworm.

>Don't get beef with a lot of connective tissue
isn't the point of chili to simmer it on low for long time?

I think Kenji Lopez-Alt is annoying as fuck, but his chili recipe really is fantastic.

Fat or collagen is fine. Fuck your tendons if you don't know how to scrape meat off them.

I really like Alton Brown's pressure cooker chili recipe

1 pound beef chunks
1 pound pork chunks
1 pound lamb chunks
1 jar of your favorite salsa
1 bottle of your favorite ale
30 crushed up tortilla chips
2 canned chipotle peppers and a bit of the sauce
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon cumin

Sear off the meat, dump everything in and pressure cooker for like half an hour. If you don't have a pressure cooker you can use a dutch oven and cook it in the oven low and slow.

btw these were joke posts

don't take this advice

>careful of the heat tolerance of your guests

Even more reason not to have guests

I mean sure if you want it to taste like habaneros. I dunno who would want that, habaneros are awful tasting once you get past the spice.

If you want it to be spicy use one of those capcaisin extract eyedroppers. Doesn't ruin the flavor.

Don't add garlic to chilli. Good chilli doesn't need a garlic flavor added to it.

I know not to add water to chilli when you can add other liquids. The question is what are the best liquids to add. Does using beer over stock make a big difference? If you add beer what is a good beer to add or does it matter? If you are adding tomato juice is there a reason to add tomatoes? Should you add some of each(stock, beer, & tomato juice)?

>trying to lose weight by not eating meat
How about just don't eat as much, fatass? You fags act like weight loss is some unknowable black magic, just count calories and stop stuffing your face, fuck

I don't understand this meme. If someone doesn't like beans in chili why does it cause so much conflict? I seen the same anger towards people who like beans in chili. Is the whole concept from both sides a meme or do people truly get this upset by it.

beans go into chili
people that say no beans in chili don't actually have a good reason other than "it just aint right yall"

they have a good flavor, they absorb what they are cooked in, and they naturally thicken it. There is NO, I repeat ZERO legitimate reasons to not put beans in there

you didnt mention beer. don't know if anyone else did.

Beer.

puree, pour into a turkey baster. insert in rectum. plunge in and out, then release fluid into rectum. winning.

I did this and added beef stock (no venison)
And instead of serrano chorizo
Eggs
Jalapenos
And a shitload of cheese topping

Dark chocolate
Kidney beans
Lentils
Canned whole tomatoes AND tomato paste
Beef mince

No beans, real dried chilies.

>dump in a pound of crap ingredient cause absorb da flavor and make it thick
literally kill yourself you giant faggot, beans get cooked separately just until they're done, then you pour chili over that or pasta or rice.

You don't belong among the living

beans taste good

Do it fag

So does ice cream doesn't mean you should put it in chili.

Cinnamon, brown sugar, and lime.

>chaosandpain.blogspot.com/2014/10/stew-roids-arm-wrasslin-hillbilly-style.html
>chaosandpain.blogspot.com/2017/08/hillbilly-chili-hacks-backwoods.html?zx=1e9ca8063cd4451d

>people bitching about beans but it's okay to cook them and rice separately
Kill me, just expect a fight.

Suck my fat dick

It's the same Hegelian shit on all fronts now in the US. Someone promotes beans in chili; the texasfag sperges that it's a sacreligious sin and abomination to god; some mealy mouthed middle of the roader comes along and rationally argues if you like beans add them and if you don't, don't. It's the tired old tribalism of thesis-antithesis-synthesis.

Death's too quick a punishment. I'll merely put beans in all of the chili you make for the rest of your life

This. I don't know why anybody would want to ruin a delicious pot of chili with flavorless lumps of ass texture.

Bad taste detected, habaneros are a perfect blend of heat and sweet.

>won't even reply to the post he's referring to
fag

More like, people love beans in chili because most dads are jack cooking tier and that's what they're used to. People who actually know chili either don't like beans or treat them as a base for chili rather than an ingredient to the chili itself.

you're both right and you're both wrong

a good batch of habs, with the placenta and seeds removed, is really nice

but they can be too hot sometimes and most "chili heads" are too stupid to undrestand that you're supposed to remove the placenta and seeds

With good chili, the bland flavor and Styrofoam texture of beans just drags it down. I feel like beans just gained popularity and became associated with chili because beans are dirt cheap and they're filling. In turn, poor people would substitute beans for some of the meat to make the meal filling and cheaper. I don't know the validity of this, but it's my best guess as to why people associate the two.

I have this GREAT cookbook, and it is kinda weird because it was actually published by Phillip Morris. It's a Marlboro Cookbook called "Morning Fires, Evening Lights". Also it serves 6-8 so I don't know why they call it that. Seems perfect for Veeky Forums tho.

Half a pound each beef, veal, and pork
2 cans of San marzano tomato's some finely diced carrot and cilantro and kidney beans

Let simmer over night then salt to taste

Also don't forget a whole big white onion and half a head of garlic minced as fine as you can. And a pinch of smoked paprika goes a long way

my whole life revolves around eating beans. I got hundreds of pounds of dried beans in storage. It is the perfect food.

Holy shit you Texas turds really suck at validating your point. Is your meaty pepper water causing you to have painfully obstructed bowels?

That sounds good as hell.

That's just spicy beef soup
Where's are the tomatoes?

I don't even live in Texas. Beans are a shit food. They are pure sustenance and typically contribute nothing to the meal. Yes, there are some food items where they can contribute more, but for the most part people just add them to take up room and make something appear more wholesome than it actually is.

this is actually really good if you don't overdo it

yes
>dried chilis
>cubed chuck
>whole onion (diced)
>garlic (a bunch, minced)
>cumin
>other mexican-ish spices like cloves, cinnamon, allspice, etc. (mind your flavour profile)
>beer
>brown sugar
>masa harina

ok but be careful
>cinnamon
>coffee
>chocolate (dark or cocoa powder)
>molasses
>bacon

fuck no
>beans
>tomatoes
>corn
>excessive liquid
>visible chunks of vegetables

keep in mind this is for Texas-style chili, which is more or less a THICC-ass porridge made out of meat

if you want vegetables and broth and shit you're better off making a stew

also, let it simmer forever and taste it once an hour, adjusting as you go

That's just flavoured meat, not chili

There it is, the dumbest post I have ever read on Veeky Forums

Actual texans, not chili competition spice-drones, eat chili with beans just fine. Only trolls and fools actually hate beans. Preferences for or against, sure, but not this rage.

sure, but that is still widely known as chili in a very large state

anyone add chipotles in adobo?

gonna make some tomorrow probably

Once when I was a kid my dad accidentally added cinnamon thinking it was chili powder. It tasted like candied asshole.

Thesis-antithesis-synthesis is Fichte not Hegel you pseud. GTFO

Yep, they are great in chili. Adds smokiness and color. I recommend pan frying it a little before you add to the pot, helps bring out the richness of the adobo.

I can get down with the sllooowwww-cooked beefchunks in rich spicegravy and I can get down with the shredded or even ground beef with a tomato-influenced sauce, peppers, onions, even beans whipped up in an hour or so on a weekday night.

Don't hate. Embrace flavor in all the spectrums.

yeah but keep it to like a can or less or the whole thing is gonna taste like adobo