The abnormally warm winter is finally getting cold. I want to make chili and do not give me that shitty cringe thread chili as advice pls.
What constitutes a good chili to /ck/?
Gotta say rk beans, there's just something about that beany starchiness that really makes it. Sprinkle a bit of cheddar too, grind some fresh spices and puree some dried chilis.
Damn, I was gonna make burgers with my last 1/2lb of meat but now I'm thinking chili...
Good chili is whatever tastes good to you. It has so many variations, just make it according to your own taste. I like beans and corn in mine, chunky tomatoes and onions, plenty of heat from habaneros and jalapenos, and some cheddar and/ or pepperjack cheese. Corn chips are my choice for scooping it up with, but saltines work too.
whole meat in medium pieces, dried pasilla or anchos or fresh good chili powder(Gebhardt or Ancho), plenty of fresh hot peppers(usually 4-5 jalapeno 2 habs, and a cross section of whatever else is good, and lots of garlic/shallot/onion. Cumin. oregano. I like a roasted marrow bone in there too
browned up nice with a piece of suet, stewed slow until the meat is fork tender. eaten over rice or in tortillas with herbs and cheese or whatever
I'll often add beans or other veg and experiment. mushroom chili is dynamite, as is black bean and corn.
Every time I make a slow cooked pork shoulder I save 2 pounds of meat, so I always have some left over. I like to add that in and use ground turkey or diced chicken instead of ground beef (nothing against beef).
Like >>7365293 said, mushrooms and corn are good, if you use canned corn make sure to drain and wash it.
Instead of using canned tomatoes/tomato puree buy fresh ones, roughly chop and throw them in. I slow cook mine overnight, so they've dissolved quite well by the time it is all done.
I've been making small tweaks to this guy's recipe for years. More Guinness, different meat ratios, slightly different spice blends, Venison instead of beef,... But it's a great starting point. I actually have some leftover from the game that I'll be having for lunch.
Ground pork/beef, tomatoes, red pepper, ground cumin seed, chili peppers, paprika powder, black pepper, onion, garlic, kidney beans, salt, oregano, cacoa powder and a little bit of vinegar. I use olive oil and finish it with some cheese, tortilla chips and jalapenos (in vinegar).
mine. substitute the cabanossi [for my japanese audience] for bacon or something
Would pork like this work in chili?
I'll share how I do it so these guys can bitch about it.
>pound of ground chuck in the pan
>as the fat renders out add thinly sliced onion, jalepeno and habenero peppers, cook them down
>add a couple tablespoons of chili powder, some salt.
>add a can of crushed tomatoes, then a can of kidney beans and black beans, drained of juices
>let simmer for a bit to soften the beans.
No, you won't. Seriously, just about any meat is fine. It's actually great for tough meats. I've used beef, pork, goat and lamb, all with fine results. Beef is obviously the superior choice, but the goat was really fucking good.