And don’t say beans or I’ll reach through the internet and punch you in the face.
beans
Quidk! I need a chili recipe. What would you add to a pound of hamburger, diced jalapenos, chili powder and bloody mary mix?
Submitted 15 hours ago by early_riser@lemmy.world to nostupidquestions@lemmy.world
Comments
daggermoon@lemmy.world 3 hours ago
Nurse_Robot@lemmy.world 14 hours ago
SALT, garlic, onion, tomatoes, and obviously beans, your threat be damned it’s the right call
Techlos@lemmy.dbzer0.com 13 hours ago
Legumes.
early_riser@lemmy.world 11 hours ago
I smite thee in thy countenance from across the internetwork.
Techlos@lemmy.dbzer0.com 11 hours ago
Ouchie, got me right in the TCP stack
Know_not_Scotty_does@lemmy.world 13 hours ago
Careful, thats region dependent. You’re likely to get attacked if you add beans to chili in some parts.
Nemo@slrpnk.net 12 hours ago
“Add” beans to chili? It’s a bean dish! The main ingredient is beans!
over_clox@lemmy.world 13 hours ago
Beans aren’t legumes homie, peanuts are though…
Techlos@lemmy.dbzer0.com 12 hours ago
Fuck regions, I cook for tasty not tradition
RBWells@lemmy.world 9 hours ago
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?
fujiwood@lemmy.world 14 hours ago
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.
Fondots@lemmy.world 7 hours ago
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, 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
slothrop@lemmy.ca 14 hours ago
Cumin to ground it.
Perhaps a tsp of cocoa for some mystery Cincinnati.Mirshe@lemmy.world 14 hours ago
No no no! I don’t know who started this fucking thing, Cincinnati chili has never contained cocoa. I literally live here, and I’ve heard it from tons of transplants and natives alike. No chili parlor here uses it, no recipes I’ve seen use it.
Fondots@lemmy.world 13 hours ago
Not a Cincinnati guy, but I have eaten chili there and made my own, and I’m gonna second that
But I do add some cocoa powder to my regular chili recipe, and people rave about it. Sounds a bit weird, but consider, for a momento the existence of Mexican Mole sauces that often contain chocolate. I’m not adding much, it doesn’t taste chocolatey, but it does add something nice to the whole flavor profile.
Adding it to Cincinnati style chili wouldn’t be traditional, but I could definitely see it working very well with the flavor profile if you didn’t care about making it authentic
Lost_My_Mind@lemmy.world 13 hours ago
Oh yeah? Well I live in Cleveland! Here’s some chocolate, because we have the better food! Not to mention the romanburger!
slothrop@lemmy.ca 13 hours ago
Hence, *mystery*….
YetAnotherNerd@sopuli.xyz 11 hours ago
Cumin
BarneyPiccolo@lemmy.today 10 hours ago
Cumin is the flavor of Chili. I once made a pot, and it just didn’t taste right, it was too tomatoey, too much like spaghetti sauce.
Then I remembered that I had forgotten the Cumin, so I added it, let it cook a while, and it was perfect.
YetAnotherNerd@sopuli.xyz 8 hours ago
Allow me to share a culinary secret that instantly upped my chili and other Mexican food: Either buy cumin seeds and toast them in a pan on stovetop then grind it, or buy mcCormick brand “organic roasted ground cumin”.
And yeah, definitely the flavor of chili.
HeyThisIsntTheYMCA@lemmy.world 8 hours ago
Coriander
Surp@lemmy.world 12 hours ago
Red kidney beans for sure I’m serious
HeyThisIsntTheYMCA@lemmy.world 7 hours ago
The skins are too tough. Navy, pinto, lima, go for softer beans. Not garbanzos that’s the wrong flavor profile
BarneyPiccolo@lemmy.today 9 hours ago
Okay, beans aside, it’s hard to hurt chili. I’m an expert, I’ve been perfecting my recipe for decades.
Brown some ground beef and ground pork. Add a bunch of herbs - garlic, cayenne, red pepper flakes, smoked paprika, parsley, chives, salt, pepper, etc. You can add thyme, rosemary, basil, if you want. The Most important one is Cumin. That’s the flavor of Chili, it simply isn’t chili without it.
Add a big can or two of diced or crushed tomatoes, depending on how tomatoey you want it, and if you like big chunks of tomatoes, or just a sauce. You can even start with while canned tomatoes, and crush them with your bare hands. It’s fun.
This is where I’d put in a bunch of cans of at least 3 kinds of beans, usually kidney, black, and pink, but red beans work good, too. Throw them all in, drained and rinsed first. I like it beany, and the starch from the beans is what thickens up the sauce, eventually.
Now the secret stuff: Take a small glass of COLD red wine, and whisk a couple of heaping tablespoons of flour, and at least one tablespoon of cocoa powder. Once they are whisked well, with no lumps, dump it in. This will thicken it, and give it a rich molé tinge. Put enough water in it to cover the meat/beans.
Other interesting experiments: soy sauce (good in a lot of stuff), worstershire sauce, and even your favorite hot sauce or BBQ sauce. Occasionally, I like Tabasco chipotle, and soy sauce.
Bring it to a boil, let it simmer for a while, lid on, then crack the lid, and let it reduce over a couple of hours. Another big secret: near the end, take a taste, and you’ll love it. But add a generous splash of lime juice, stir it in, and tell me it doesn’t miraculously smooth it out.
Veggies: I hate onions and green peppers, so I NEVER add them, and I think it’s better for it. OTOH, I love putting chopped up red, yellow, or orange peppers. Put them in early so they have time to tenderize. Also, chopped spinach is great, it breaks up into tiny herb-like bits and releases lots of good nutrition. Near the end, I like to toss in frozen corn, all those bits in the bottom of the frozen corn bags in your freezer. I’ve also experimented with green beans. I don’t like big ones, but thise shredded French cut style are really good in Chili.
Serve it in a giant coffee mug, with cheddar cheese on top.
It will be even thicker and better tasting after it’s been reheated following a night in the fridge.
Add all those herbs, spices, veggies and beans, and you’ll have an incredibly nutritious, and filling meal. Make an enormous batch, and freeze a bunch of single serve containers. It reheats easily in the microwave. .
HeyThisIsntTheYMCA@lemmy.world 8 hours ago
I’ma argue your bean selection. Kidneys are too rough. You want navy and pintos
BarneyPiccolo@lemmy.today 4 hours ago
Kidneys are the traditional bean for chili, but you can skip them if you want. Use pink beans instead. Or even white beens like canelini.
Diddlydee@feddit.uk 13 hours ago
A shit ton of onions and a bit of garlic. Season with lime and salt.
And beans.
NotACentrifugalBird@infosec.pub 14 hours ago
You add the Peeps to the chili, and then it tastes… bad.
over_clox@lemmy.world 14 hours ago
It tastes better when you add People, particularly the rich ones…
db2@lemmy.world 14 hours ago
Frijoles.
early_riser@lemmy.world 13 hours ago
te golpeo a través de internet!
HubertManne@piefed.social 14 hours ago
I don’t really get beanless chili unless you draping it over a hotdog.
Nemo@slrpnk.net 12 hours ago
even then
Ashtear@piefed.social 13 hours ago
Don’t use bloody mary mix. Add tomatoes, whether skinning and cutting them yourself, using a can of diced or crushed tomatoes, or tomato paste. If fresh or paste, add chicken stock.
You’ll also want an acid. Can be vinegar, lemon juice, or even mustard.
zxqwas@lemmy.world 13 hours ago
My chili recepie has beans in it, otherwise it’s not chili in my book. Anyway you did not invite me to eat it so I don’t really have any right to complain.
I’d add onion, paprika, and garlic to your mix.
mushroommunk@lemmy.today 14 hours ago
Don’t add the bloody mary mix. Add some salt, garlic, onions, and beans. You can try and fight me but good luck. I have the power of being right on my side
chonglibloodsport@lemmy.world 12 hours ago
Onions, garlic, chili powder, cayenne powder, smoked paprika, cumin powder, coriander powder, oregano, salt, and black pepper.
Sauté the onions, add the garlic, then add fresh peppers, add all the spices, add tomatoes, add the browned meat.
Chili is pretty simple. The key thing to get right is the spices and salt. If the flavour is weak then add more. Keep tasting and adjusting until it’s good.
HobbitFoot@thelemmy.club 14 hours ago
Wayne Gretzky suggests red wine, Worcestershire sauce, and pineapple chunks.
UnrefinedChihuahua@lemmy.dbzer0.com 14 hours ago
Fuck that guy.
slothrop@lemmy.ca 14 hours ago
lol, you’re correct, I briefly forget he be maga bc he was so fucking great…
HobbitFoot@thelemmy.club 13 hours ago
Was it the pineapple chunks?
Jerb322@lemmy.world 9 hours ago
Different color bell peppers for, well color.
mech@feddit.org 13 hours ago
Dark chocolate. Half a bar (50g) to give it a richer flavor, 2 bars (200g) to make Chocolate Chili, the best winter food known to mankind.
troglodytis@lemmy.world 7 hours ago
Lil marmite to make that beef flavor pop
Kolanaki@pawb.social 11 hours ago
Uh… Vodka…?
early_riser@lemmy.world 10 hours ago
Pretty sure that would boil away without contributing much flavor.
paraplu@piefed.social 5 hours ago
It gets added towards the end in some of the chili recipes in The Food Lab. But maybe just the vegetarian ones which of course use your favorite ingredient.
Treczoks@lemmy.world 13 hours ago
Cumin. Garlic. Beef broth.
janus2@lemmy.zip 13 hours ago
at least a little bit of water or broth unless you want it to burn
over_clox@lemmy.world 14 hours ago
I’d say garlic salt, but then again I’ve been known to put garlic salt in a bowl of Cheerios and milk on more than one occasion, so take my advice with a grain of garlic…
shittydwarf@sh.itjust.works 14 hours ago
I love peanut butter in my chilli
Fondots@lemmy.world 13 hours ago
If you absolutely must use bloody mary mix for some reason
Brown up your beef, saute up some diced onions and crushed garlic and the peppers
Add it all to a pot, add the bloody Mary mix
Season with some cumin, and (if needed, some bloody Mary mixes can be pretty heavily seasoned) salt, pepper, garlic & onion powder, chilli powder, maybe some herbs like cilantro, oregano, maybe basil
Maybe a bit of flour to help thicken it, otherwise you’re gonna need to be very judicious about how much mix you use or it’s gonna take forever and risk the flavor getting weird trying to reduce it down and concentrating the seasoning in the mix.
If it’s coming out a bit too tangy and acidic, a bit of sugar or maybe brown sugar can help cut that
If you can, consider using some fresh or canned tomatoes, or even plain tomato sauce, that’ll probably get you a better texture, but I suspect that if that were an option you could, should, and probably would skip the bloody Mary mix
I’d also maybe consider adding some bell peppers to the mix to make it a little chunkier. Maybe some corn.
Maybe some bacon, chorizo, some diced meat in addition to the ground, etc.
I like to add a beer, but starting with bloody Mary mix that’s probably gonna thin things out a bit too much. Wine and stock would be other options but with the same problem.
End of the day, chili is a stew, and the origin of stews is pretty much just throwing whatever you have in a pot and letting it simmer, there’s not too much to it.
early_riser@lemmy.world 17 minutes ago
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.