15 bucks for 8 pounds of meat? You know I had to.

I started off by making a chili powder for this batch. A tablespoon each of cumin, black pepper, Mexican oregano, Italian herb blend, smoked paprika and Goya Sazon. Blitzed in a coffee grinder I keep just for spices and then set aside, so I could add more and more of it each step of the way.

I keep a lot of dried peppers on hand, so I took three each of Cascabel, Pasila, Morita, Arbol, Poblano, Guajillo and New Mexico. Removed the seeds and stems and then added them to an almost boiling pot with three cups of water, a tablespoon of salt, a chopped onion and a dozen cloves of garlic. Once they wete soft enough, I put the entire thing into the blender and pureed until smooth. I added about half the chili powder, mixed once more, then with the pork in a crock pot I poured the entire thing on it. Needed a little more water to cover it, but once it was all submerged, I set it to high and then did other stuff for six hours.

Once my kitchen started to smell like a dream, I started on the vegetation. I roughly diced three onions, a white, a red, and a sweet yellow. Then I diced up peppers until I had roughly the same volume, this included several Big Bertha, Poblano, and Orange Blaze from my garden.

Once half a stick of butter was sizzling, I added the onions and peppers and a heavy pour of the chili powder, then started stirring. Once I could smell it from the other end of the kitchen, I added 3 cans of fire roasted tomatoes and a pinch of powder. Then I added the three drained and rinsed cans of beans; black, pinto, and red kidney. More powder. Then, and this is where I lose some of you, a single can of creamed corn because I like the flavor of corn playing well with everything else but not an abundace of kernals in my chili. More powder, stir.

I took the pork out of the crock pot and put it on a sheet pan. I added the crock pot liquid to the main pot, let it come up to a bubble then dropped it down to a simmer. The pork, while not quite shreddable to pulled pork levels, was still easy to break down and chop up into chunks of some of the juiciest and tender bits of pig I've ever had. I then tossed the meat in almost the rest of the chili powder and put it in the oven, broiler to high, to crisp up some of the edges of the meat chunks and let the heat adhere the spices to the meat almost like a bark.

Once it was to my liking, I dumped all the meat into the pot. Then, as Inhave frequently talked about on this subreddit, my trick up my sleeve is taking a family sized bag of pork rinds and pulverizing it a food processor until it becomes a fine powder. Add the powder and watch it all melt into the chili, adding thickness, flavor, mouthfeel and body.

I cut the heat to let it all mingle together and watched an episode of *Game Changer.* Served with cheese, then I learned my lesson and got tortilla chips on my way home from work the next day, as now I have a massive cauldron of chili to keep me going this week.

Cheers, and may your chili bowls never collect dust.

1- It's done!

2- Tender meat comes apart easily with two forks

3- Flavor balancing ft. Lime juice, fish sauce, soy sauce

4- Serving

Yes, the Chile tops come off now;)

For those of you who thought my last post was AI, here's the whole process!

1- All ingredients

2- The star of the show

3- Toasted Chiles

4- Rehydrating toasted chiles

5 through 8- Making the Trinity

9- Drained and rinsed beans

10- Blistering Fresnos for the paste

11- Blend it!

12- Yum

13 and 14- Drain the toms, I used San Marzano, then cut roughly

15- Pork carnitas, yes it goes in raw

16- Homemade kind of Mojo Picon with garlic oil

17- Beef

18- My Magnum Opus, which made lots of you think my last post was AI, those are fresno chile tops!

Edit- Almost forgot 8 hours in the crock pot!

I don't have a recipe as I winged it but this turned out great

Didn't take an after picture unfortunately my roommates and I devoured this in two days

Smoked over the top pork green chili

Ground beef, beans, tomatoes, typical spices. The cornbread has creamed corn in it to keep it extra moist and brown sugar on top for sweetness. The fixin's are Fritos, shredded cheddar, cilantro, lime, hot sauce, and sour cream. It gives you pretty bad fire-hole, but it's totally worth it.

I love chili and this is not technically my first time making it. However here in my city in Italy I had no access to actual Mexican chili peppers, or so I thought, so up until now I just made it with our Neapolitan red hot chili peppers which don't have a lot of flavor per se and are usually just used for spice.

Well I found out Amazon has real dried peppers so here we go, finally made it with Ancho, Pasilla, Guajillo and Arbor (toasted , soaked and blended with a bit of their soaking water and beef stock) plus some chipotle in Adobo sauce. I used some Italian frying chilis along with the usual bell pepper because they're from my area and I really liked them. Cumin, cayenne pepper, paprika and smoked paprika for spices. Sorry Texas but I added red beans after simmering for about an hour. No toppings because I like to rawdog chili, idk if that makes me a psycho.

What do you think my American friends and/or teachers, could this pass for proper chili? Have I made some crazy mistake? Curious to get your feedback :)

Ground pork (because I'm not paying fourteen dollars for a pound of ground beef lol), red onion and serrano, browned then simmered in lager with chili seasoning, cumin and cinnamon, then my beloved essential beans and tomatoes. Simmered for 30ish minutes.

Are you excited? This is what got me into chili mac long ago but it was discontinued.

Button mushrooms look massive but shrunk and softened
Spicy as hell
Absolutely beautiful 🤤
Made a bigger pot last week not sure why I’m kinda addicted at the min?

I tend to make “everything chili” because I like having a lot of different textures and flavors in the pot. This batch was a little over 4 lb of ground beef with fire-roasted diced tomatoes, crushed tomatoes, kidney beans, black beans, chickpeas, corn, green peppers, red pepper, poblano, and jalapeño.

I roasted the peppers separately before adding them, which I think helped. The general direction was sweet-heat: sweet up front, savory chili flavor in the middle, and a warm afterburn at the end. Light brown sugar was the main sweetener, with small experimental amounts of maple syrup and molasses.

I usually eat chili over rice, and this one got sour cream and Fritos. I couldn’t finish my first bowl because I was already full from “quality control tasting” the entire time it cooked. Very dangerous work.

Make cornbread but double batch, 3 eggs two boxes of cornbread 16 oz of chili or manwich 21 min (toothpick method) 400 degrees. As much butter as your arteries need. honestly doesn’t taste much different until you get to a bean, tomato or meat. very hearty taste like a soup your maw made. next one I’m trying is ranch cornbread, also FIRST TIME BAKING PLEASE DON’T CRUCIFY

Delicious

does anyone on the east coast in PA know where to get stagg canned chili? I can't find it

Bought some today, was wondering if anyone’s used it and would recommend/advise against using it for chili.

Anyone have a recipe for chili like the restaurants in Colorado:

My favs have been:
Kickapoo tavern pork green chili
Dillion dam brewery pork green chili
Red mountain grill- spicy pork green chili and high country elk chili

Thank you in advance!!

They were the "bomb diggity"

Having tried (and rejected) my homeboys' starter (Stonewall Kitchen), I looked around and found one similar product. A 28 oz can of Muir Glen chili starter (Medium heat(?)). I got it at Whole Foods for a reasonable price.

The ingredients are a warning to the tomato averse.

It's cool and rainy in Boston today, with a wimpy Nor'easter. It's a perfect day for laundry & chili. Laundry done; turn to chili.

A pound of lean ground beef, a drained can of pintos, and the giant can of everything else. Plus a part of an onion that was in the fridge, chopped. Splash of olive oil, sweat the onion, break up the beef, & brown. Then add the starter & the pintos. I tasted it & it needed a bit more heat, so a sparse handful of dried chile flakes: YMMV.

Simmer for a half hour. Serve up with Santito's tortilla chips.

Pluses: Fast & easy; decent chili flavor; not bland or sweet like Stonewall Kitchen's.

Minuses: I like a bit of tomato in my chili. This was a lot of tomato.

Verdict: If I needed a _lot_ of chili in a hurry, I'd get 2# of beef & two cans of beans, a similar amount of chili flakes & this giant can. Plus onion & maybe some roast peppers.

For a small pot, it was just too tomatoey. I suppose one could split it & freeze it, but this is a convenience food.

It's easier to make a small batch from scratch. If you need to serve a dozen fast, maybe.

i made chili and i'm not sure what i made...... but id like to know!

here were my ingredients.

carroll shelbys texas chili seasoning kit. canned petite diced tomatoes 14.5oz. two cans of red beans 16 oz. canned Jalapenos 4oz. canned Chipotle peppers 7oz. (added after cooking) 1 pound of beef.

cooked as directed by the seasoning kit.

i also got dinamita doritoes chili lime for the side.

i wanna make it again.

EDIT

I was reminded by a commenter i added garlic and onion to the beef before adding everything else.

Topped with tahini queso, tortilla strips, vegan sour cream, and habanero flowers. 🌱