And don’t say beans or I’ll reach through the internet and punch you in the face.
Vodka
A can of Guinness never hurts
A bottle of India Pale Ale. A variety of beans: butter, kidney, northern, lentils, etc.
Beans, peppers, garlic, salt, black pepper, onions, corn, beans, more beans, cumin, possibly some ground pork, as well as beans.
Also, tomato paste, some hot sauce, and beans!!!
…hamburger?
A lot of people say “hamburger” when they mean “ground beef.”
Update: It turns out I had more time than I thought to make the chili. Since everyone had a viscerally negative reaction to my use of bloody mary mix, I swapped it out, though I’m not sure my substitution will fare any better, namely V8 juice and tomato paste.
beans
Beans. Punch away. I would take the meat out of chili before the beans.
Tomatoes or tomato paste, spoonful of unsweetened chocolate, some red wine. And why the heck did you not start with an onion?
Legumes.
I smite thee in thy countenance from across the internetwork.
Ouchie, got me right in the TCP stack
Careful, thats region dependent. You’re likely to get attacked if you add beans to chili in some parts.
“Add” beans to chili? It’s a bean dish! The main ingredient is beans!
You could always add some more, or even more kinds.
Fuck regions, I cook for tasty not tradition
Beans aren’t legumes homie, peanuts are though…
Beans are definitely legumes, though? https://en.wikipedia.org/wiki/Legume
SALT, garlic, onion, tomatoes, and obviously beans, your threat be damned it’s the right call
What, why not beans? I know beans was a meme on Lemmy a while back, but it’s a legit part of a chilli recipe.
Serious question.
Beans (and rice, lentils, breadcrumbs, etc) are banned from chili competitions, because they’re considered filler. So no, it’s not a legit part of a chili recipe. If you have beans in it, as far as a chili competition is concerned, you just made some really thick bean soup.
I just don’t like beans; it’s the texture. Also there’s a debate in more serious chili circles whether chili ought to have beans. At the end of the day I don’t care as long as I don’t have to eat it.
In addition to my advice on your bloody Mary abomination chili
Around 10 or 15 years ago, I learned this chili recipe from this comic I probably found on Reddit. It has always served me well, and it is the basis for how I make chili today
To this recipe I also add some chili peppers, usually jalapenos (because otherwise it’s not chili)
A can of chipotles in adobo
I’ve tweaked the ratios spice blend a bit to my taste and added a bit of cocoa powder and cinnamon.
It should probably be noted that I tend to make bigger batch, often working with 2-5lbs of meat (and I prefer coarse ground or something even finely cubed meat as opposed to regular grocery store ground meat)
I usually have 2 or 3 different cans of beans in mine because I like beans
I’ll usually do 2 or 3 bell peppers, usually of different colors
Some bacon, some chorizo
Screw that “a shot of beer” it gets a whole can. Occasionally wine instead if that’s what I’m drinking while I’m cooking.
Often some coffee and/or various liquors (whiskey, rum, tequila, or Brandy)make their way into the mix at some point. Sometimes there’s beef stock involved.
I also pay really fast and loose about what canned tomato products go into my pot, whole, crushed, diced, sauce, doesn’t matter too much, it’s all gonna cook down into unrecognizable red-brown deliciousness by the time I’m done. Just try to get roughly that sort of ratio of tomato products to beef
For bonus points, get your cowboy on and do this in a pot hanging from a tripod over a campfire.
Normally I end up letting this simmer for up to around 6 hours. If it starts looking too thick/dry, add some liquid, usually beer in my case.
Credit for the original recipe: cookingcomically.com
Please don’t add bloody mary mix.
One small diced onion, two minced garlic cloves, two diced celery stalks, ~12 oz diced tomatoes, two tablespoons tomato paste, one teaspoon worchestershire, two cups beef stock, half teaspoon sugar, salt and paper.
Simmer a minimum of two hours but four is better.
What would you add to a pound of hamburger, diced jalapenos, chili powder and bloody mary mix?
A warning that what you’re about to eat is not chili?
Actual vegetables and spices. Ditch the bloody mary mix and use stock instead. I would add beans because what most of the world calls chili has them and I like them, but you do you, I guess.
You looking for a full recipe? This has been my go-to for years - and I’ve even got my died-in-the-wool meat eater of a father to love this.
INGREDIENTS: 2 pasilla chiles (dried whole) 4 arbol chiles (dried whole) 4 chipotle chiles (dried whole) 3 guajillo chiles (dried whole) 3 ancho chiles (dried whole) 2 dried porcini mushrooms 3 poblano peppers 3 jalapeno peppers 2 large onions, roughly chopped Olive oil 4 - 6 cloves garlic 2 - 3 Tbsp tomato paste 3 tsp cumin Ground coriander Dried oregano 1 can cannellini beans 1 can kidney beans 1 can pinto beans 14oz can diced tomatoes 14oz can fire-roasted diced tomatoes 1 tsp liquid aminos 2 Tbsp nutritional yeast 6 cups vegetable stock 1 package crumbled veggie meat Sour cream and sliced jalapenos, for garnish
INSTRUCTIONS:
- Remove the stems and seeds from all dried chiles. Tear each chile into small pieces.
- Dry roast the chiles by placing them in a large stainless steel skillet with no oil. Toast over medium-high heat for 3-5 minutes, until they are fragrant but not smoking.
- Lower the heat and rehydrate the chiles by covering them with water – just enough water to cover them.
- Bring to a simmer and cover. Then turn off the heat and let steep for 10 minutes.
- Add the chiles and their soaking liquid to a high-powered blender. Also add a few dried porcini mushrooms. Blend on high speed for about one minute, until nice and smooth. This makes your amazing chili paste base.
- Fire roast your poblanos by placing them directly over a flame. The goal is to completely char the skin of the peppers, so keep turning them until every side is sufficiently blackened.
- Remove peppers from the heat and wrap in aluminum foil. Let them sit for at least 10 minutes.
- Prepare the jalapenos by cutting them in half and removing the seeds and ribs. Then finely dice them. Set aside.
- Remove the charred skin from the steamed poblano peppers with paper towels. Then, chop the peppers into bite-sized pieces.
- Heat olive oil in a dutch oven over medium-high heat. Add roughly chopped onions and cook until softened.
- Add crushed garlic and cook until fragrant, about one minute.
- Next, add chopped jalapeno and poblano peppers along with 2-3 tablespoons of tomato paste. Stir to combine for a few minutes.
- Add the spices: cumin, ground coriander, and dried oregano.
- Next, add all of the beans and diced tomatoes.
- Add 6 cups of homemade vegetable stock, or enough to make the chili a little waterier than you’d like it to be.
- Add 1-1 ½ cups of homemade chili paste. Stir to combine. Let simmer for 45-60 minutes.
- Add crumbled fake meat product; stir to combine, reduce heat to low, and cook for 10 more minutes.
- Add the final umami boosters: liquid aminos and nutritional yeast. Stir to combine.
- Serve with your favorite garnishes like sour cream and sliced jalapenos.
