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

  • kambusha@sh.itjust.works
    16·
    16 days ago
    • 2 tablespoons sunflower oil.
    • 2 tablespoons unsalted butter.
    • 1 kg ground beef, preferably 20 percent fat
    • Salt and pepper
    • 1 large yellow onion, coarsely chopped
    • 4 garlic cloves, finely chopped or grated
    • 1 tablespoon ground cumin
    • 1 tablespoon store-bought or chili powder, plus more if needed
    • 1 (250ml) jar of roasted tomato sauce
    • 1 (500ml) can tomato sauce
    • 1 teaspoon unsweetened cocoa powder
    • 1 teaspoon coffee
    • 1 (500ml) jar kidney beans, with their liquid
    • 1/2 veggie stock cube
    • 2 tablespoon piri piri sauce
    • 2 tablespoon honey
    • 1 1/2 teaspoons apple cider vinegar, plus more if needed
    • Grated sharp Cheddar, sour cream, hot sauce, sliced scallions, chopped white onion, cilantro leaves, crushed tortilla or corn chips, for serving (optional)
    1. Heat the oil in a large pot or Dutch oven over medium-high. Working in batches if necessary to avoid crowding the pot, use your hands to break the beef into small chunks (about 2 inches each) and add a single layer to the pot. Season with salt and pepper, then cook, flipping once, until browned on two sides, 4 to 6 minutes. (Meat won’t be cooked through.) Transfer to a bowl, leaving the fat in the pot.
    2. Reduce heat to medium, add the butter until melted, and then add the onion and season with salt, pepper, chili, and veggie stock. Cook until softened, 3 to 4 minutes. Add the garlic, and cumin, and stir until fragrant, 1 to 2 minutes. Add the roasted tomato sauce, plus the beef and any juices in the bowl. Use a spoon or potato masher to break up the beef into small pieces. Stir in the tomato sauce, cocoa powder, coffee, and piri piri sauce. Cover, reduce heat to low and cook, stirring frequently to avoid scorching, until the beef is tender and the sauce is flavorful, 25 to 30 minutes.
    3. Add the honey, and beans, including their liquid, and cook, uncovered, stirring often, until the liquid is slightly thickened and the beans are warm, 10 to 15 minutes. Let sit for 5 minutes, then stir in the apple cider vinegar. Taste and add salt until chili is rich and loudly spiced. Eat with desired toppings.

    Eat with sourdough bread is my recommendation.

    • ComradeSharkfucker@lemmy.mlEnglish
      4·
      16 days ago

      This sounds very different from the chili I am used to. Gonna make this and report back in a few days.

      Any idea as what would work best as a meat substitute here?

      • kambusha@sh.itjust.works
        3·
        16 days ago

        I’ve been trying to hone a veggie version, but it’s hard because the meat does give it a lot of flavour and ensures it’s not too acidic. The closest I’ve come is with a meat substitute, like beyond / impossible, and add more veggie fats to it.

    • Orvorn@slrpnk.net
      2·
      10 days ago

      We followed your recipe last night! Subbbed beef for Impossible and added half a butternut squash because we needed to use it. It was fucking delicious, thanks for sharing. I’m never making chili without cocoa and coffee in it again.

  • Vanth@reddthat.comEnglish
    10·
    16 days ago

    Eat it with a cinnamon roll. No idea if it’s really a local Midwestern thing, it was claimed as a local thing where I grew up. All I know is chili and cinnamon roll works.

    • sorrybookbroke@sh.itjust.worksOPEnglish
      2·
      16 days ago

      Holy shit man I actually do that. My DND group suggested it as a joke and I thought it would be funny to try on can but found out very quick it’s fucking fantastic. I’m so glad to know it’s a thing elsewhere

    • tiredofsametab@fedia.io
      1·
      15 days ago

      Cincy-style chili has cinnamon among other things, so that makes sense. I accidentally grabbed the wrong spice jar and dumped cinnamon directly into my non-Cincy-style chili and it still came out pretty decent.

  • Zombiepirate@lemmy.worldEnglish
    8·
    16 days ago

    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.

  • BassTurd@lemmy.world
    71·
    16 days ago

    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:

    1. 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.
    2. If including bacon, slice the bacon into squares, and fry in a large pot. When finished, remove the bacon leaving the rendered fat.
    3. 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.
    4. Add the meat and sausage and cook until fully browned.
    5. 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).
    6. Maybe add some beer to help move everything around.
    7. 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.
  • ryannathans@aussie.zone
    6·
    16 days ago

    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

    • Mouselemming@sh.itjust.works
      6·
      16 days ago

      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.

    • ALQ@lemmy.world
      3·
      16 days ago

      My first thought was also M&M-Peep chili; glad I’m not the only one about to go to the bathroom, forever.

  • Settoletto 🍤@fed.dyne.org
    5·
    16 days ago

    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.

  • tiredofsametab@fedia.io
    3·
    15 days ago

    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.