Post it

I'll take all the hints I can get.

 

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Of course your chili sucked.

No cumin? No beans? And chocolate? WTF.

 

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LOL!!


sorry it didnt come out quite like you wanted, but as you play w/ it, you will get there

 

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This recipe makes 6 quarts lol. So you would just want to cut it down as needed. I make this for about $10 and it feeds 2 adults and a kid for at least 4 dinners. It freezes very well too:

3x 29 oz cans of tomato puree/stewed tomatoes/chopped tomatoes - whichever texture you like.
1x 12 oz can of tomato paste
2x 15 oz cans of red kidney beans
2x 15 oz cans of black beans
2lbs 80/20 ground beef
2 large white onions(about baseball sized at least)
kosher salt
fresh black pepper
cumin
ground red pepper (OR hot paprika)
"chili powder"*
fresh garlic
bay leaf
olive oil

Step 1: chop onions into ~1/4" (7mm) dice and empty all cans of tomatoes and beans into a large crock pot or stock pot with a heavy bottom.

Step 2: Heat a large pan with some olive oil and sweat the diced onion in it with a little salt and fresh ground black pepper - when onion is just going translucent, add ground beef and brown the beef with the onion - make sure you break up the ground beef as you brown it so that no pieces are larger than about 1/3"/1cm. Season browning beef and onion with more fresh ground black pepper and a little kosher salt.

Step 3: Drain fat from ground beef/onion mixture and discard all but about a half a cup of it the fat. Add browned beef, onion, and beef fat to the tomato and bean mixture in crock/stock pot.

Step 4: dice up a bunch of cloves of garlic - remember this is 6 quarts - so you probably want at least a half a head of garlic. Add about 2 tablespoons each of the cumin and "chili powder" and about a tablespoon each of ground red pepper, kosher salt and fresh cracked black pepper. Add bay leaf and stir until all ingredients are incorporated and seasonings are well blended in.

Step 5: add heat and let it come to a boil, then reduce heat to a simmer for 3-4 hours.

The trick with this is to taste it as the ingredients come together. Once it comes up to a boil, I give it a good stir and taste it - then adjust salt, pepper, cumin, ground red pepper, chili powder as needed.

You want more heat? Add more ground red pepper
You want more smokiness? Add more cumin
You want more hearty dried chili pepper undertones? Add more chili powder
Flavors are just not coming together quite right? Add more salt and pepper

If you want to really kick up the spiciness of it, chop up a habanero nice and fine and add that - be sure to stir it around though, you don't want someone to get a mouthful of that.

You can also add sriracha to the chili as it cooks or individually with each serving to punch up the heat nicely.


*The chili powder can either be purchased as it is sold on the shelf in the grocery or, I make my own out of dried poblanos and a dried habanero or two along with some cocoa (very small amount of that). Most storebought "chili powder" spice mixtures will include cocoa powder fyi.

After several hours simmering, this will be good to go, however it gets even better if it's refrigerated over night and reheated the next day or frozen and then reheated too. That's the impact of the tomatoes.

 

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That is basically how I make my "chili con carne", which has beans in it.. I wanted to try the original texas style recipe this time around, which I failed

don't you mind me as I steal some ideas from you, the bay leafs.

I usually go with fresh habanero and fresh jalapeno chopped up which I fry with my onions..

I also tend to avoid canned tomatoes, I just use one bottle of pretty high priced tomato sauce which I use as a base, then I chop up a shitload of tomatoes and let them boil into the sauce, I also tend to add a bit of cider vinegar and a bit of honey.

Might I also suggest frying the onions etc in a different pan and adding to it later, frying the ground beef in a pan of it's own and then removing it to the pan with the onions etc, then you pour some red or white wine into the pan you fried your meat it, scrape it and then pour that good stuff over the onions?

 

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Cooking isn't easy, not if you want perfection, or something close to it.. I'll take another swing at it in a month or two.. But I'll not use chuck takes to damn long, I'll go for sirloin instead which I will also marinate.

I will forgo the beer and the chocolate using water and broth instead, use more of the chipotle chilis and I'll top it of with cream in the end.

 

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lol you'll do

 

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Maybe some red wine.. seems the texan part of the chili is the retarded part that needs to be cut out with a surgical tool.

 

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lol brat ;P

 

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Uhh, Baby Thor is from the North...

 

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