this post was submitted on 05 Nov 2024
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Yeah I'm not paying attention to that election shit till tomorrow. If I'm tempted I'll remember I have to stir my chilli.

I'd love to know any tips or suggestions you all have for homemade "no way in hell I'm watching that shit right now" chilli.

Gonna slowly simmer for 4 hours stirring every 5 minutes. Adding cocoa to the mix as I've heard it helps

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[–] [email protected] 3 points 9 hours ago

I don't use salt but rather soy sauce and/or fish sauce which is salt + umami. Smoked paprika also adds a nice smokiness if you're not using any kind of smoked chilis.

[–] [email protected] 2 points 9 hours ago

YT and my sub feed. If anything politics comes up, I'll skip that.

[–] [email protected] 2 points 1 day ago

I came up with a new hotdish recipe using chili and made it for some of that Walz good luck. In a casserole dish, par cook 1 box of cornbread mix for 15 minutes. Let sit for 5 minutes, add 1/2c shredded cheddar to a 35 oz can of chili. Spread over parcooked cornbread, top with frozen mini corndogs, bake for an hour.

[–] [email protected] 10 points 1 day ago (2 children)

Eat it with a cinnamon roll. No idea if it's really a local Midwestern thing, it was claimed as a local thing where I grew up. All I know is chili and cinnamon roll works.

[–] [email protected] 1 points 9 hours ago

Cincy-style chili has cinnamon among other things, so that makes sense. I accidentally grabbed the wrong spice jar and dumped cinnamon directly into my non-Cincy-style chili and it still came out pretty decent.

[–] [email protected] 2 points 1 day ago

Holy shit man I actually do that. My DND group suggested it as a joke and I thought it would be funny to try on can but found out very quick it's fucking fantastic. I'm so glad to know it's a thing elsewhere

[–] [email protected] 15 points 1 day ago* (last edited 1 day ago) (2 children)
  • 2 tablespoons sunflower oil.
  • 2 tablespoons unsalted butter.
  • 1 kg ground beef, preferably 20 percent fat
  • Salt and pepper
  • 1 large yellow onion, coarsely chopped
  • 4 garlic cloves, finely chopped or grated
  • 1 tablespoon ground cumin
  • 1 tablespoon store-bought or chili powder, plus more if needed
  • 1 (250ml) jar of roasted tomato sauce
  • 1 (500ml) can tomato sauceΒ 
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon coffee
  • 1 (500ml) jar kidney beans, with their liquid
  • 1/2 veggie stock cube
  • 2 tablespoon piri piri sauce
  • 2 tablespoon honey
  • 1 1/2 teaspoons apple cider vinegar, plus more if needed
  • Grated sharp Cheddar, sour cream, hot sauce, sliced scallions, chopped white onion, cilantro leaves, crushed tortilla or corn chips, for serving (optional)
  1. Heat the oil in a large pot or Dutch oven over medium-high. Working in batches if necessary to avoid crowding the pot, use your hands to break the beef into small chunks (about 2 inches each) and add a single layer to the pot. Season with salt and pepper, then cook, flipping once, until browned on two sides, 4 to 6 minutes. (Meat won’t be cooked through.) Transfer to a bowl, leaving the fat in the pot.Β 
  2. Reduce heat to medium, add the butter until melted, and then add the onion and season with salt, pepper, chili, and veggie stock. Cook until softened, 3 to 4 minutes. Add the garlic, and cumin, and stir until fragrant, 1 to 2 minutes. Add the roasted tomato sauce, plus the beef and any juices in the bowl. Use a spoon or potato masher to break up the beef into small pieces. Stir in the tomato sauce, cocoa powder, coffee, and piri piri sauce. Cover, reduce heat to low and cook, stirring frequently to avoid scorching, until the beef is tender and the sauce is flavorful, 25 to 30 minutes.Β 
  3. Add the honey, and beans, including their liquid, and cook, uncovered, stirring often, until the liquid is slightly thickened and the beans are warm, 10 to 15 minutes. Let sit for 5 minutes, then stir in the apple cider vinegar. Taste and add salt until chili is rich and loudly spiced. Eat with desired toppings.

Eat with sourdough bread is my recommendation.

[–] [email protected] 4 points 1 day ago* (last edited 1 day ago) (2 children)

This sounds very different from the chili I am used to. Gonna make this and report back in a few days.

Any idea as what would work best as a meat substitute here?

[–] [email protected] 3 points 1 day ago

I've been trying to hone a veggie version, but it's hard because the meat does give it a lot of flavour and ensures it's not too acidic. The closest I've come is with a meat substitute, like beyond / impossible, and add more veggie fats to it.

[–] [email protected] 3 points 1 day ago

There’s already beans in this so probably more beans :)

[–] [email protected] 4 points 1 day ago

You are a king

[–] Today 11 points 1 day ago (1 children)

Every time someone says unprecedented, add a pinch of cayenne.

[–] [email protected] 18 points 1 day ago (2 children)

I like cayenne but come in man, at a point you're just serving a moist bowl of powdered cayenne

[–] [email protected] 9 points 1 day ago

Once you hit a high enough percentage of cayenne, then the chili itself becomes unprecedented.

[–] [email protected] 4 points 1 day ago

You say it like it's a bad thing

[–] Zombiepirate 8 points 1 day ago (1 children)

Get some canned chilis in adobo; that sauce adds a nice smoky flavor.

Also if you want to thicken it up, crumble some tortilla chips into it.

[–] [email protected] 2 points 1 day ago (1 children)

OK the tortilla chips idea is wild. I'm going with that this time instead of flower

[–] [email protected] 3 points 1 day ago

I use Masa Harina, that same Mexican corn flour that's used to make tortillas.

[–] iamericandre 8 points 1 day ago

Deglaze with your favorite beer

[–] [email protected] 6 points 1 day ago (1 children)

I wonder if it's possible to make something that resembles chilli when you're allergic to capsaisin and peppercorn. No issues with regular no heat bell peppers though

[–] [email protected] 6 points 1 day ago* (last edited 1 day ago) (1 children)

Can you do pink peppercorns? They're a different kind of tree but might have the same chemical.

Otherwise, some of the most "chili" flavors come from cumin and Mexican oregano and garlic. Coriander is another, and you could add a little kick with allspice. Roasting your bell peppers whole until the skin gets partly charred will give you a faux chipotle flavor. You then discard the seeds and throw them in the blender or food processor so you aren't eating big chunks of char. Onions of course and tomatoes (canned crushed is fine) and of course ground beef and some beans, I use a can of kidney beans, with the liquid, but use what you like. Often some corn flour or meal is added for thicker, you could crush a few chips or crumble a corn tortilla for that.

I've got this all out of order! Char peppers under the broiler first, take out and let cool. Saute your onions in a little olive or corn oil, add garlic and beef, get it browned, add spices, turn down the heat while you get the seeds out of the peppers and chop/puree them. Add them, the tomatoes and beans, taste and add salt, and check if you got all those haphazard spices in. (It's not done, it needs to simmer awhile, but it's cooked enough to be safe.) Simmer for... maybe 30 minutes? Or until you're ready to eat it? If it seems runny, add the tortilla/chip "flour" to thicken it.

[–] [email protected] 1 points 14 hours ago (1 children)

Solid tips, will have to experiment! I have never tried pink peppercorns, I'll have to hunt them down. Thanks

[–] [email protected] 1 points 13 hours ago (1 children)

Some people are allergic to them, but I don't know if there's a Venn diagram overlap with your allergies

[–] [email protected] 2 points 11 hours ago

Only one way to find out

[–] BassTurd 6 points 1 day ago

Found this on Reddit years ago, and it's been my go to since.

Ingredients:

2 lb 80/20 ground chuck

1 lb 90/10 ground sirloin

1 lb smoked sausage

Β½ lb thick cut bacon (optional)

1 Tbsp butter (optional)

1 large yellow onion, finely chopped

2 jalapeno peppers, diced (w/seeds)

4 serrano peppers, diced (w/seeds if you want it hot)

2 red bell pepper, diced (remove center and seeds)

6 cloves of garlic, minced

3 Ancho chilies

1 Pasilla chile

1 CosteΓ±a chile

1 guajillo chile

1 New Mexico chile

Small can of chipotles in adobo sauce

Small can of sun dried tomatoes

29 oz can crushed tomatoes

2 Tbsp cumin

2 Tbsp Worcestershire sauce

1 Tbsp of apple cider vinegar

Β½ Tbsp red pepper

~12 oz Young’s chocolate stout beer

Kosher salt and black pepper to taste

Directions:

  1. Seed and stem the dried chilies (anchos, pasilla, costena, guajillo, and NM). Heat them in enough water (or chicken stock) to cover the chilies and let them soak for 15 minutes.
  2. If including bacon, slice the bacon into squares, and fry in a large pot. When finished, remove the bacon leaving the rendered fat.
  3. Over medium high heat, (melt butter if not using bacon) add onion (let onions caramelize for a bit), jalapenos, serranos, and red bells peppers (they should sizzle when you add them) to the bacon fat (or butter) and cook for about 5 minutes, until the onions start to turn translucent. Add the garlic about halfway through this step.
  4. Add the meat and sausage and cook until fully browned.
  5. At this point the chilies should be soft. Remove them from the water (discard water, it will be bitter), and place them in a blender along with the chipotles in adobo sauce and sun dried tomatoes (tomatoes added toward the end).
  6. Maybe add some beer to help move everything around.
  7. Puree until nice and smooth and then add to chili pot along with crushed tomatoes, spices and everything else. Stir well. Cook at a low simmer for 2-4 hours.
[–] dance_ninja 5 points 1 day ago (1 children)
[–] alquicksilver 3 points 1 day ago

My first thought was also M&M-Peep chili; glad I'm not the only one about to go to the bathroom, forever.

[–] [email protected] 5 points 1 day ago

Both ingredients are valid, but i prefer mine with a zest of not letting that which i cannot control burden me, over a handful of IDGAF.

[–] [email protected] 4 points 1 day ago

Use sirloin steak cut up small instead of hamburger.

[–] odin 3 points 1 day ago (1 children)

Smoked paprika. That is all.

[–] [email protected] 5 points 1 day ago

OK not sure how that'll help but I've got it in my pipe now. Or should I go with rolling papers?

[–] [email protected] 3 points 1 day ago

Cinnamon stick 10 mins before you serve. Lime juice to garnish.

[–] [email protected] 3 points 1 day ago

Dark thick beer can also work in place of cocoa, in my experience.

[–] [email protected] 2 points 1 day ago (1 children)

This post made me think about Cooking Comically for the first time in about a decade.

[–] [email protected] 2 points 1 day ago

I remember that Ice soap was also around this time, so of course reddit took it too far and combined them.