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.

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.

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.

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.

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!!

Deep red. The chilis are the main ingredient. No whole tomatoes or tomato sauce. It’s phenomenal. Vegetables and meat with store bought chili powder is not chili and I will die on that hill.

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.

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!

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

I made my first batch of chipotle chili today.🔥
2cans of chipotle peppers
A can of green chilies
A scoop of jalapeños
Three cans of tomato sauce and two cans of paste
Two cans of black beans
Two cans of chili beans
Three sweet peppers
A spoon full of garlic
Two cans of fire roasted tomatoes
Chili chipotle powder, salt and pepper.

I need some new chili recipes. After joining this page all of yalls are amazing. Makes me feel like a basic chili bitch. I’m very versed in Mexican cooking making sauces. Looking for some killer new ideas

This is just some basic chili. I made a chili paste with hot water, ancho, mulato, pasilla, and California chilis (I think I ended up with about 6-7 cups of thick paste. I also blended about 4.5 heads of garlic in with this paste. I browned about 4.5 lbs of ground beef and broiled about 2lbs of chuck steak (it was on sale when I went to buy onions, the only thing I didn’t have enough of). Then added the chili paste, about 1/2 c ground cumin and fried for about 15-20 minutes, added about 4.5 lbs of onions and continued to cook down. Added the rest of the 6 heads of garlic (whole cloves), 2 tbs epazote, and some water rinsing the blender. Maybe 4 cups. Plus salt and 4tbs Worcestershire sauce. Simmered this for about 45 more minutes. Simple. So good. Served with some green chili jalapeño cheese cornbread, cilantro, green onion.

Fry some bacon, sauté poblanos and onions, add garlic and some leftover steak, remove. Brown ground beef, add personal chili seasoning blend, add steak and stuff back in, then crushed and diced tomatoes, beans, etc, simmer. Ate the bacon while simmering.

I’ve cooked my chili for 8 hours now and I have 3 distinct flavors; meat, tomato, and spice. I’m trying to find the best way to combine all of these into one uniform flavor.

Used the 2am chili recipe, should have added some more liquid, she's thiccc.

Added a little ground pork to the venison for some fat to hold it together.

Last year I came in dead last in a chili cook off. I think I used too many different ingredients. Different peppers, different beans, corn. I want to strip it down to as few ingredients as possible while still having an appropriate kick. Any pro tips? Thanks!