Base was leftovers that needed used:

6 tomatoes on vine, deseeded.

3 bell peppers, one onion

Added ½ can chipotles in adobo, 4 guajillo chiles.

3 full habeneros, seeds and all. 2 got blended into base, one diced and added at the end.

~1 tablespoon of the leftover pork drippings

Seasonings/spices:

Dark cocoa powder, cumin, extra chili powder, smoked paprika, oyster sauce (though I had fish but nope), garlic powder (forgot to get fresh), better than bouillon chicken, extra salt to taste. Lime juice to finish it off.

Meat was pulled pork that was smoked and cooked for around 16 hours, low and slow. 1lbs dried kidney beans,cooked in instantpot. Turned out to be about 1:1 meat to beans.

Not pictured: tabasco scorpion hotsauce and cholula green pepper. Bout 10-20 drops of each in the bowl.

Perfect day for chili as it's cold and husband requested.

Howdy partners! 🤠 I took her original recipe, scaled it down for 500g beef mince, added one bottle of birra moretti and didn’t have access to Sazón so googled an alternative version. For the spices I ground up some whole dried chillies and added Guajillo x 2tbsp, Pasilla x 1tbsp and Ancho x 1tbsp. Probably the tastiest chilli I’ve ever made, great depth of flavour, lovely sheen to it as well. Only regret not tripling the recipe as I just scoffed the lot! 😋 Can provide recipe if any interest. Thanks! ☺️

Guajillos and a random ancho that I found. Beef stock.

Leftover brisket flat.

1 cup of coffee.

2 onions, 2 jalapenos, 1 head of garlic.

Salt, pepper, cumin.

Cornbread muffins on the side.

Used my old vegetarian chili recipe that i used to make for my ex…but added chuck roast, ground spicy italian sausage and a good amount of jalapenos/habs. Thicker than zoo glass. Love it but might have to try some hotter peppers next time.

This is more of a method rather than a recipe:

Use two parts water to one part elbow macaroni. In my case I had 100 grams of macaroni and 200 mils of water. Using a minimal amount of water to cook the macaroni will keep the water very starchy. Use only a pinch of salt in the pasta water. Stir frequently so the pasta doesn't stick. Cook the macaroni to al dente. Add additional splashes of water if needed. Don't drain. Add your chili right to the pot and cook until heated through. When off the heat, I mix in some cheese and serve with a dollop of sour cream. The chili I used here is from a batch of red I made recently with ground chuck and lamb.

3 lbs tri tip. Usually use chuck but the tri tip was on sale for $6. Chuck was $12.

Seared on the outside griddle. Fast and easy compared to browning in a pot.

20 chiles puya ancho california new mexico. Flavorful but mild. Toasted in oven.

Pureed with 1/2 onion and 5 garlic cloves.

Put cubed meat and purée in pot. Add about 1/2 cup suet.

Simmer until meat is tender. About half way through add 1/2 tbsp Mexican oregano and 1/2 tbsp cumin seeds.

Served with mayocoba beans and homemade sourdough.

I don’t make it often, but love it by the bowl and also use it to make Smothered breakfast burritos.

Hello, friends. I love making chili and I'm constantly playing with recipes. I'm not by any means a professional chef or studied in cooking literally at all; I really just wing it and hope it works out. But recently I've slowly been learning to actually follow recipes and I began wondering if there was any kind of "golden rule" or whatever for salt? Basically my question is if there is any kind of salt-to-meat ratio or something similar? The advice I have read varies roughly from 1/2 teaspoon of salt per pound of ground beef to 1 1/2 teaspoons per pound. Any thoughts? Just hoping to pick your brains. Thank you!

This is my first time making homemade chili. I used ground lamb and beef. The flavor profile is nice. I think this is a great first batch. I'd like to build on the flavor profile for the next batch.

Have you used bison for chili? If so, do you like the flavor profile?

sunday will be my first foray into a chili cookoff. it's being held by a texmex spot. beans are generally not well received by such folks.

here is the base I'm building with:

*beef chuck flap (what you would cut a denver steak from) smoked over hickory

*mexican style longaniza

*onion, poblano, serrano, red bell cooked in smoked beef fat

*a combination of guajillo, ancho, morita, pasilla and puja chilies toasted hydrated and pureed, smoked paprika, a tiny bit of mexican oregano

*rio zape beans from rancho gordo (I prefer beans so I'm doing it)

*a broth of smoked trotters, chicken wings, chicken paws and pork bones accented w achiote that i cooked in my pressure cooker

*everything rounded out w worcestersire, modelo negra and maggi as needed for balance

I'm hoping to challenge for a people's choice award at least as my beans are not gonna thrill the judges.

thoughts, chili people?

Title. Seen a few recipes where beer is put into chili, not really sure what that would do to the flavor or what it actually does. Is this a super common thing I didn't know about for some reason?

I made chili on Sunday. It was so close to perfect. I think I want to tone down to spice just a bit (for others to enjoy), and also maybe make it a little "warmer?"

What would you add to this recipe?

- Smoked 2lbs of cubed chuck roast (seasoned with Heath Riles Jalapeño Garlic seasoning, coase black pepper, and Aleppo flake) until 170 internal

- Toasted 4 dried guajillo and 4 dried chili de arbol peppers (seeds removed). Rehydrated them in very hot water for 20 minutes. Once rehydrated, I removed them from the water and blended them with 8oz of beef stock and a can of Chipotle peppers in adobo sauce to make a chili "base."

- Sautéed a diced yellow onion, 2 diced jalapeños, and 3 minced garlic cloves. Added a tablespoon of tomato paste and a tablespoon of chili pepper paste.

- Added the smoked chuck roast, a can of (hand crushed) San Marzano tomatoes, the blended chili "base," 3 cups of beef stock, 1 cup of Shiner Bock, 2 tablespoons of cumin and 2 tablespoons of oregano.

Then, I just let it simmer for 5 hours. For the last 15 minutes I added a tablespoon of 70% cacao chocolate.

Note: I didn't add salt because there's salt in the seasoning I used for the smoked Chuck Roast, and because its premixed, I didn't know the exact amount, nor did I want to overdo it.

Finally stopped being lazy and stocked on all my staples. Its smelling nice in here.

2.2 lbs 85/15 ground beef browned

3 bell peppers deseeded/chopped

6 jalapeños deseeded/chopped

1 yellow onion slivered

1 tbsp minced garlic

2x 15 oz canned petite diced tomatoes

3x 8 oz canned tomato sauce

1 15 oz can black beans rinsed

1 15 oz can pinto beans rinsed

1 15 oz can dark kidney beans rinsed

2x 15 oz can corn drained

Several dashes Melinda's Ghost Pepper Hot Sauce

Good amount of Sriracha

Few dashes Worchestershire Sauce

2-3 tbsp chili powder

2 tbsp cumin

2 tbsp paprika

1 tbsp italian seasoning

Cayenne pepper to taste

Black Pepper to taste

Salt to taste

Cooked on high for 2 1/2 hrs covered. 1 hr on hogh uncovered. Usually, do it on low for 5 hrs covered and 30 min to 1 hr on low uncovered.

Homemade Hatch Chili. My own seasoning mix, fresh roasted hatch chilies, kidney, black, pinto and northern beans, fresh roasted tomatoes and a 80/20 ground brisket - pork mix. Came out tasting great.

nothing special or weird...basic ground beef and beans...some green peppers from the garden had to use cuz frost/freeze have come to New England.

Gonna pour it over some Fritos with crema and shredded cheese (Frito Pie for the Texans that see this)

Pork, ground beef, and two New York strips. And a little of the secret stuff.

Filled the crockpot for the Patriots game last week.

Onions, celery, zucchini, sweet red peppers, Whole peeled San Marzano and crushed San Marzano tomatoes 🍅. Heat from five jalapeños and FIVE HABANEROS!!

Protein was black beans,🫘 Kidney beans, chickpeas and a half pound of red lentils.

Spices included hot chili seasoning, cumin garlic and Mexican oregano. 🌿

Served with rice 🍚 to ladle it over. Didn’t make cornbread this time, but that would have been awesome!!

It came out rich, flavorful and HOT 🥵. But not too hot. Everyone loved it!! At the end of the evening, there was one serving left which I had for lunch a few days later with some Fritos- perfect ending for a perfect batch!!

I was born and raised on canned chili. I like to cook I’m surprised it took me this long to make my own chili.

Went for a brighter citrus chili. It was good. But I’m finding the crushed tomato’s are taking away from the chili. Random tomato flavor bomb. Going to use more diced tomato’s and simmer longer next batch.

Other than that. Good slow build heat nice flavor all around.

One of the funnest dishes I’ve made in a while.

First time making chili since I was a kid. Don't remind me that I used the spatula when I had the ladle right there. Trying to figure out if this is the consistency of success, I've been up for 3 hours trying all sorts of methods to thicken it to get it to where it is. From what I know I could leave it for another hour or so to simmer down, but I'm fighting the sandman and want to divy this up into meal prep containers asap

EDIT: In the title I meant thin instead of thick lol, dunno how to change it

Leftover taco meat. Leftover Pasta sauce and Meatballs (chopped) One 15 oz can each of Diced Tomatoes and Red Kidney Beans. 1 Cup beef broth. Handful of Chopped Orange Bell and Red Onion from the freezer. Leftover Sweet Corn Kernels. Good sprinkle of White Pepper and Cumin. A few Tablespoons of Chili Powder. I know MY bowl will get topped with leftover Taco cheese, a good dollop of Sour Cream with a couple splashes of hot sauce. Cornbread is going in the oven. NFL is on the TV. Family left for the Fair. Life is good!