Brehs, it cold as shyt in Atl so decided to make a pot of chilli. Any idea of things to add?

[MajesticLion]

Damn right I am, I'm cussin' everything and everybody until like April

 

[invalid]

I’ve won chili contest off my chili recipe. Best basic chili you will have.


Ingredients

• 4 tablespoons olive oil
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 1 Anaheim chile pepper, chopped (substitute with another pepper if you can't find).
• 2 red jalapeno pepper, chopped
• 4 garlic cloves, minced
• 2 1/2 pounds lean ground beef (substitute with beyond beef crumble for vegan alternative)
• 1/4 cup Worcestershire sauce
• 1 pinch garlic powder, or to taste
• 2 beef bouillon cubes
• 1 (12 fluid ounce) can or bottle light beer (I typically use Corona)
• 1 (28 ounce) can crushed San Marzano tomatoes
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 (12 ounce) can tomato paste

• 1/2 cup white wine
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon brown sugar
• 1 tablespoon chipotle pepper sauce
• 2 1/2 teaspoons dried basil
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 (16 ounce) cans dark red kidney beans
• 1 cup sour cream
• 3 tablespoons chopped fresh cilantro
• 1/2 teaspoon ground cumin

Directions

• Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook, scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
• Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
• Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
• Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

 

[Maddmike]

I’ve won chili contest off my chili recipe. Best basic chili you will have.


Ingredients

• 4 tablespoons olive oil
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 1 Anaheim chile pepper, chopped (substitute with another pepper if you can't find).
• 2 red jalapeno pepper, chopped
• 4 garlic cloves, minced
• 2 1/2 pounds lean ground beef (substitute with beyond beef crumble for vegan alternative)
• 1/4 cup Worcestershire sauce
• 1 pinch garlic powder, or to taste
• 2 beef bouillon cubes
• 1 (12 fluid ounce) can or bottle light beer (I typically use Corona)
• 1 (28 ounce) can crushed San Marzano tomatoes
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 (12 ounce) can tomato paste

• 1/2 cup white wine
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon brown sugar
• 1 tablespoon chipotle pepper sauce
• 2 1/2 teaspoons dried basil
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 (16 ounce) cans dark red kidney beans
• 1 cup sour cream
• 3 tablespoons chopped fresh cilantro
• 1/2 teaspoon ground cumin

Directions

• Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook, scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
• Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
• Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
• Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Good look homie. Can't wait to make this

 

[tuckgod]

40 degrees ain't cold nikka.

 

[tuckgod]

I’ve won chili contest off my chili recipe. Best basic chili you will have.


Ingredients

• 4 tablespoons olive oil
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 1 Anaheim chile pepper, chopped (substitute with another pepper if you can't find).
• 2 red jalapeno pepper, chopped
• 4 garlic cloves, minced
• 2 1/2 pounds lean ground beef (substitute with beyond beef crumble for vegan alternative)
• 1/4 cup Worcestershire sauce
• 1 pinch garlic powder, or to taste
• 2 beef bouillon cubes
• 1 (12 fluid ounce) can or bottle light beer (I typically use Corona)
• 1 (28 ounce) can crushed San Marzano tomatoes
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 (12 ounce) can tomato paste

• 1/2 cup white wine
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon brown sugar
• 1 tablespoon chipotle pepper sauce
• 2 1/2 teaspoons dried basil
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 (16 ounce) cans dark red kidney beans
• 1 cup sour cream
• 3 tablespoons chopped fresh cilantro
• 1/2 teaspoon ground cumin

Directions

• Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook, scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
• Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
• Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
• Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

You lose points for not crushing your San Marzanos by hand but very nice otherwise

 

[invalid]

Good look homie. Can't wait to make this

shyts fire, you’re not going to regret it.

 

[BaldingSoHard]

I’ve won chili contest off my chili recipe. Best basic chili you will have.


Ingredients

• 4 tablespoons olive oil
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 1 Anaheim chile pepper, chopped (substitute with another pepper if you can't find).
• 2 red jalapeno pepper, chopped
• 4 garlic cloves, minced
• 2 1/2 pounds lean ground beef (substitute with beyond beef crumble for vegan alternative)
• 1/4 cup Worcestershire sauce
• 1 pinch garlic powder, or to taste
• 2 beef bouillon cubes
• 1 (12 fluid ounce) can or bottle light beer (I typically use Corona)
• 1 (28 ounce) can crushed San Marzano tomatoes
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 (12 ounce) can tomato paste

• 1/2 cup white wine
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon brown sugar
• 1 tablespoon chipotle pepper sauce
• 2 1/2 teaspoons dried basil
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 (16 ounce) cans dark red kidney beans
• 1 cup sour cream
• 3 tablespoons chopped fresh cilantro
• 1/2 teaspoon ground cumin

Directions

• Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook, scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
• Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
• Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
• Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

This recipe sounds fantastic, but looks extremely acidic.
Add some sugar or baking soda or shredded carrot to cut the acidity and I bet it takes this to the next level.

 

[UpThruDere]

Ground sirloin
dark red kidney beans
diced green peppers and onions
2-3 packs of chili seasoning
pinch of brown sugar
pinch of flour
a cap full of apple cider vinegar
tomato sauce
beef broth
diced jalapenos or chili peppers

 

[Mastamimd]

Rep

Now I know what I'm cooking later.

 

[tuckgod]

This recipe sounds fantastic, but looks extremely acidic.
Add some sugar or baking soda or shredded carrot to cut the acidity and I bet it takes this to the next level.

Tell us more.

You sound like a legit chef.

Are you?

 

[BaldingSoHard]

Tell us more.

You sound like a legit chef.

Are you?

Oh no. God no. Just a fat breh in a skinny breh's body. I know about eating.

So there's a lot of ingredients in there that contain acid. All the tomato stuff, the Worcestershire sauce, wine, sour cream, etc... and that can lead to some unbalanced flavor and / or tartness.

Adding a base like sugar or baking soda or shredded carrot won't alter the flavor of the chili, but will essentially make it "smoother" and less tart.

 

[invalid]

This recipe sounds fantastic, but looks extremely acidic.
Add some sugar or baking soda or shredded carrot to cut the acidity and I bet it takes this to the next level.

I typically add sugar to any tomato based product but you really don’t need it for this recipe if sugar is not your thing.

But I typically add some sugar to my chili if I’m having chili made by someone else. For this recipe, I rarely add any. It’s very smooth and not tart.

 

[BaldingSoHard]

I typically add sugar to any tomato based product but you really don’t need it for this recipe if sugar is not your thing.

But I typically add some sugar to my chili if I’m having chili made by someone else. For this recipe, I rarely add any.

Good shyt. Sounds like a tried-and-true winner then. I will give it a shot this weekend.

 

[invalid]

Good shyt. Sounds like a tried-and-true winner then. I will give it a shot this weekend.

Let me know, I invite all NEGs if it’s not good as hell.

 

[BaldingSoHard]

Let me know, I invite all NEGs if it’s not good as hell.

Nah breh that shyt looks good as hell and if you say it doesn't come out acidy, sheeeeit, hell yeah.