Never made cornbread myself before..curious how it tasts. How did I do just from looking at it?

Whats in it?

Ground beef, sirloin, onion, garlic, kidney beans, pinto beans, black beans, corn, red.pepper, jalopeno's, poblanos, chipotle peppers, chili pepper, cayenne pepper, ground cumin, worcesterchire sauce, cilantro, salt, black pepper, diced tomatoes, tomato paste, dark chocolate, bell pepper, beef broth. I'm making the corn bread later. ~~ Did I forget anything?

This is one of my favorite things to make (cooking is how i relax). Started on the stove and finished in the oven.

A couple pounds of stew beef and a pound of ground beef. I used kidney beans instead of my usual black beans this time. Not as spicy as I’d like but I have a couple heat sensitive eaters in the house.

Looks like the long run of Stagg Steak House Reserve chili has come to an end at Costco.

I realize that this question may be anathema to this subreddit, but can anyone recommend a canned chili that comes close?

I love making my own chili powder. Tastier and less sodium than store-bought, spicier too! If you’re interested i always go with 7 Guajillo, 5 ancho, and 5 chilis de Arbol. Roast em a few minute in an oven at 220*F and then grind it all up in a spice grinder. Good stuff.

I know there is a good chance I’m gonna get flamed in the comments, but oh well.

I have a simple chili recipe that I got from a coworker. I didn’t try it for the longest time because of what it’s made with. But when I did I liked it a lot. So did a lot of other coworkers.

The recipe is
30oz Brooks chili bean quick mix
1lb ground turkey ( can use beef but I don’t got beef money)
And the abomination ingredient 24 oz salsa

I top it off with shredded cheese and sour cream
I also use a tiny bit of brown sugar sometimes to cut down the acidity.

I’m bringing this to a family Halloween party so I will be making a triple batch. Just want it opinion of what I should add.

Pretty proud of this one so I wanted to share:

Ground buffalo (store bought)
Ground elk (wild, cow my uncle tagged in CO)
Red pepper
Green pepper
Dried pasilla pepper
Dried chipotle pepper
Dried guajillo pepper
Canned whole tomatoes
Tomato paste
Canned chipotle sauce
Amber beer
Beef broth
Leeks
Black beans
Kidney beans
Garlic
Salt
Pepper
Cinnamon
Mexican oregano
Ground Cloves
Smoked paprika
Chili powder
Olive oil
Salted butter
Bay leaves
Molasses

I was going for an earthy, smoky, slightly sweet flavor to pair with the sweeter tones of the game meat. I took some inspiration from some of my older chili recipes and a birria recipe I make. I wanted a little bit of Mexican/western flair to it but also have that classic chili taste. So I made a paste of dried chilis, garlic, s n p, some adobo sauce and oil for my base. All the other seasonings listed above I combined with the meat. Then I went ahead and seared everything in butter/oil in the usual order of operations, adding the paste and more garlic closer to the end of searing. Deglazed the pot with beer and beef broth, then added the tomatoes, beans, and let it roll for about 6-8 hours. I added the molasses at the end to balance out the acidity flavor of the tomatoes. Let is rest over night and about to serve here soon for some family coming over for the packers game. Hope ya’ll are having a good Sunday, Go pack go!

Hey r/chili,

I really need your help and expertise on this one. I love Chili in all its forms. I grew up eating a lot of it, and it has a very special place in my heart. I spent years trying to perfect my personal chili recipe (I love me some roasted chipotle peppers in my chili, and I’m also a fan of going 50/50 ground beef and ground pork).

Fast forward to now, I’ve developed a pretty serious case of GERD and I can’t eat tomatoes anymore, nor anything spicy. At all. Even a tablespoon of tomato paste in a giant pot of soup absolutely messes me up. I can still do cooked onions and cooked non spicy peppers, but tomatoes are completely out. Because of this, I haven’t had chili in nearly a decade, and I miss it so much.

Do any of you know of a way to make decent quality chili without tomatoes? I realize the absurdity of my request, might as well ask for gumbo without a roux, but please forgive me due to my just missing eating quality chili. I’d love to find a way to be able to re-kindle my love for chili in a way that isn’t just a sad knockoff of something good.

Thank you all for your help!

I had a large surplus of Black Panther peppers from the garden. Ended up roasting a nice spread and finished up with some very spicy flavorful chili that I’m proud of. Here I am having it for breakfast!

I have to reheat it tomorrow for a competition. The flavor is fire. It’s a chipotle pumpkin turkey chili.

Base was leftovers that needed used:

6 tomatoes on vine, deseeded.

3 bell peppers, one onion

Added ½ can chipotles in adobo, 4 guajillo chiles.

3 full habeneros, seeds and all. 2 got blended into base, one diced and added at the end.

~1 tablespoon of the leftover pork drippings

Seasonings/spices:

Dark cocoa powder, cumin, extra chili powder, smoked paprika, oyster sauce (though I had fish but nope), garlic powder (forgot to get fresh), better than bouillon chicken, extra salt to taste. Lime juice to finish it off.

Meat was pulled pork that was smoked and cooked for around 16 hours, low and slow. 1lbs dried kidney beans,cooked in instantpot. Turned out to be about 1:1 meat to beans.

Not pictured: tabasco scorpion hotsauce and cholula green pepper. Bout 10-20 drops of each in the bowl.

Perfect day for chili as it's cold and husband requested.

Howdy partners! 🤠 I took her original recipe, scaled it down for 500g beef mince, added one bottle of birra moretti and didn’t have access to Sazón so googled an alternative version. For the spices I ground up some whole dried chillies and added Guajillo x 2tbsp, Pasilla x 1tbsp and Ancho x 1tbsp. Probably the tastiest chilli I’ve ever made, great depth of flavour, lovely sheen to it as well. Only regret not tripling the recipe as I just scoffed the lot! 😋 Can provide recipe if any interest. Thanks! ☺️

Guajillos and a random ancho that I found. Beef stock.

Leftover brisket flat.

1 cup of coffee.

2 onions, 2 jalapenos, 1 head of garlic.

Salt, pepper, cumin.

Cornbread muffins on the side.

This is more of a method rather than a recipe:

Use two parts water to one part elbow macaroni. In my case I had 100 grams of macaroni and 200 mils of water. Using a minimal amount of water to cook the macaroni will keep the water very starchy. Use only a pinch of salt in the pasta water. Stir frequently so the pasta doesn't stick. Cook the macaroni to al dente. Add additional splashes of water if needed. Don't drain. Add your chili right to the pot and cook until heated through. When off the heat, I mix in some cheese and serve with a dollop of sour cream. The chili I used here is from a batch of red I made recently with ground chuck and lamb.

Used my old vegetarian chili recipe that i used to make for my ex…but added chuck roast, ground spicy italian sausage and a good amount of jalapenos/habs. Thicker than zoo glass. Love it but might have to try some hotter peppers next time.

3 lbs tri tip. Usually use chuck but the tri tip was on sale for $6. Chuck was $12.

Seared on the outside griddle. Fast and easy compared to browning in a pot.

20 chiles puya ancho california new mexico. Flavorful but mild. Toasted in oven.

Pureed with 1/2 onion and 5 garlic cloves.

Put cubed meat and purée in pot. Add about 1/2 cup suet.

Simmer until meat is tender. About half way through add 1/2 tbsp Mexican oregano and 1/2 tbsp cumin seeds.

Served with mayocoba beans and homemade sourdough.

I don’t make it often, but love it by the bowl and also use it to make Smothered breakfast burritos.

Hello, friends. I love making chili and I'm constantly playing with recipes. I'm not by any means a professional chef or studied in cooking literally at all; I really just wing it and hope it works out. But recently I've slowly been learning to actually follow recipes and I began wondering if there was any kind of "golden rule" or whatever for salt? Basically my question is if there is any kind of salt-to-meat ratio or something similar? The advice I have read varies roughly from 1/2 teaspoon of salt per pound of ground beef to 1 1/2 teaspoons per pound. Any thoughts? Just hoping to pick your brains. Thank you!