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

The God Poster

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Nah if you got a muffin tin .. :manny:

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If not just use a pan :yeshrug:

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W/ some real butter on them jointz .. :whew:
Since we on the topic I ain’t had no cornbread chilli in 15+ years . That mf fire

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Now for the secret:mjgrin:

Turn off the heat and add 1-2 squares of 75-80% bittersweet chocolate. Don't trip on adding it. Chocolate is used in Mexican Mole sauce. It gives the chili a nice velvety consistency and balances the spice, heat, and acidity of the tomato. The key is to not use too much that it overpowers things. Try a square, stir it in and give it a taste. It should be in the background and enhance the flavors without being noticable.

Another post mentioned chocolate. Have to try that.
 

shutterguy

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Might as well make this the official chili recipe thread. I don't go crazy with ingredients however instead of tomato's or paste, I usually mix in 2 flavors of Ragu pasta sauce along with mixing Lipton onion soup mix in with the ground beef when I brown it, also a few different flavors of Bush baked beans. Picked up a few crockpots not to long ago to make it that way instead of the usual stovetop method. Had co-workers asking if I make more and bring it in on the reg.
 

TrifeGod

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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.
god damn I copied this shyt to a readme since I'm on the computer might have to see what's good with this
 
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