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
Smoked paprika. That is all.
OK not sure how that’ll help but I’ve got it in my pipe now. Or should I go with rolling papers?
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.
Every time someone says unprecedented, add a pinch of cayenne.
I like cayenne but come in man, at a point you’re just serving a moist bowl of powdered cayenne
You say it like it’s a bad thing
Once you hit a high enough percentage of cayenne, then the chili itself becomes unprecedented.
Dark thick beer can also work in place of cocoa, in my experience.
Use sirloin steak cut up small instead of hamburger.
My first thought was also M&M-Peep chili; glad I’m not the only one about to go to the bathroom, forever.
Deglaze with your favorite beer
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.
OK the tortilla chips idea is wild. I’m going with that this time instead of flower
I use Masa Harina, that same Mexican corn flour that’s used to make tortillas.
YT and my sub feed. If anything politics comes up, I’ll skip that.
This post made me think about Cooking Comically for the first time in about a decade.
I remember that Ice soap was also around this time, so of course reddit took it too far and combined them.
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
½ 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 Costeña 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
½ Tbsp red pepper
~12 oz Young’s chocolate stout beer
Kosher salt and black pepper to taste
Directions:
- 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.
- If including bacon, slice the bacon into squares, and fry in a large pot. When finished, remove the bacon leaving the rendered fat.
- 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.
- Add the meat and sausage and cook until fully browned.
- 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).
- Maybe add some beer to help move everything around.
- 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.
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.
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
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.
Solid tips, will have to experiment! I have never tried pink peppercorns, I’ll have to hunt them down. Thanks
Some people are allergic to them, but I don’t know if there’s a Venn diagram overlap with your allergies
Only one way to find out
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.
Cinnamon stick 10 mins before you serve. Lime juice to garnish.
