Hey bros, its time for some chili. Simmering as we speak, so I'll go ahead and upload muh steps. Be forewarned, I have never done this before and I hope to fail to meet any and all expectations. It probably also tastes terrible. Niggers tongue my anus.
Get your spices together. We're going to use onion powder, salt and pepper, cumin, oregano, smoked paprika, cayenne powder, sriracha powder, your favorite hot sauce (black rose is the bomb diggity) basil, and olive oil.
We've also got chicken breast, some mix of onions (I used red and green) and red and green peppers diced up, as well as chili sauce. Any brand will do, its mostly for volume when simmering. The sauce is also optional.
I lied. When I said chicken breast I meant chicken broth. Obviously we're using ground beef. Personally I prefer 80-20, and have a little over 1lb of it here.
Put a little olive oil in the pot and turn to medium high for good luck.
Decide how much you want to use. If the answer isn't all of it to get the most leftovers possible, you've chosen poorly.
Now let's salt, pepper and onion powder this sultry ho
Stir it up. A note as I go along is I approximate everything because measuring is a chore and the amount of meat used varies each time. Multiple times in between steps I will go back and add more of something to my taste. Chili is forgiving like that and I recommend you do the same.
When it's done, add the rest of your dry spices. I end up adding a bit more salt, and then spice, stir and taste to my preference. I use paprika like I get paid by the granule, but you may not like so much of it. (If your taste is shit)
Don't forget that cumin is what makes your chili taste more or less like a mariachi band in your mouth. Whether you like that is your own taste. Personally I only use a small amount.
The real gold:shit tons of onion. Also peppers. I buy mine prechopped because my local grocer has them for super cheap and they're prepared on site. You can rarely overdo it on onion.
Stir that up. Also note this is a no-bean recipe because we arnt making pleb chili here.
Ha, sike. I buy off brand "chili beans" because they're premarinated pinto beans and come out with more flavor. Drain that broth off though, because this is your chili, not brand X chili.
Turn to low heat and dump in a splash of your chili sauce to taste. I can't stand tomato so I don't use much.
Dump in your beans and chicken broth. I use about a can and a half and toss the rest because idgaf about 30 cents of beans. Chicken broth just eyeball it. You should know about how much salt/flavor it will add.
Take pictures of your adorable cat helper
Stir and simmer that bad boy on low. Now we wait.
oh, and don't forget to wash your hands really well after this step. you don't want to cross contaminate everything.
>shit ton of onions
>barely uses any onions
Check after 20 mins or so and stir. Depending on how much broth you used it may not be ready for an hour or so, but you need to make sure the meat isn't sticking to the pot. Do a final taste check, season to taste and cheese that bitch up.
Daaaamn this shit is delicious. Feel free to shitpost about me, my cat, my shitty guide and/or my shitty presentation
You can't even peel and chop your onions and peppers? Fucking loser. Also you should cook the onion first till it's golden then add the meat.
Extra Virgin Olive Oil is not for frying shit either. It burns and tastes shit. Use a sunflower oil or something high temp. Also your mince beef is 20% fat anyway.
>he doesn't add brisket to his chili
>he doesn't lightly toast the spices with a bit of oil before adding them to the chili
i'd eat a bowl of it and throw out the rest
I'll have you know that my fingers are finely tapered.
I'm willing to pay a 20 cent surcharge to have the grocer do it for me.
Onion boiled or browned is personal preference. i prefer the sharper flavor.
The pan never gets hot enough to burn the oil, senpai.
Calm your titties senpai.