Fry some bacon, sauté poblanos and onions, add garlic and some leftover steak, remove. Brown ground beef, add personal chili seasoning blend, add steak and stuff back in, then crushed and diced tomatoes, beans, etc, simmer. Ate the bacon while simmering.

I think of if as a tasty shortcut as it’s already heavily seasoned and flavored I tend to add much less of my own seasonings.

Additional ingredients are:
Red kidney beans
Pinto beans
Diced tomatoes
Diced Poblano peppers
And shredded sharp cheddar for garnish

Simple yet loaded with flavor (and sodium)

I made my first batch of chipotle chili today.🔥
2cans of chipotle peppers
A can of green chilies
A scoop of jalapeños
Three cans of tomato sauce and two cans of paste
Two cans of black beans
Two cans of chili beans
Three sweet peppers
A spoon full of garlic
Two cans of fire roasted tomatoes
Chili chipotle powder, salt and pepper.

This is just some basic chili. I made a chili paste with hot water, ancho, mulato, pasilla, and California chilis (I think I ended up with about 6-7 cups of thick paste. I also blended about 4.5 heads of garlic in with this paste. I browned about 4.5 lbs of ground beef and broiled about 2lbs of chuck steak (it was on sale when I went to buy onions, the only thing I didn’t have enough of). Then added the chili paste, about 1/2 c ground cumin and fried for about 15-20 minutes, added about 4.5 lbs of onions and continued to cook down. Added the rest of the 6 heads of garlic (whole cloves), 2 tbs epazote, and some water rinsing the blender. Maybe 4 cups. Plus salt and 4tbs Worcestershire sauce. Simmered this for about 45 more minutes. Simple. So good. Served with some green chili jalapeño cheese cornbread, cilantro, green onion.

Used the 2am chili recipe, should have added some more liquid, she's thiccc.

Added a little ground pork to the venison for some fat to hold it together.

I’ve cooked my chili for 8 hours now and I have 3 distinct flavors; meat, tomato, and spice. I’m trying to find the best way to combine all of these into one uniform flavor.

I need some new chili recipes. After joining this page all of yalls are amazing. Makes me feel like a basic chili bitch. I’m very versed in Mexican cooking making sauces. Looking for some killer new ideas

Joined WW in solidarity with my wife. Made a pot using as many 0 point items as I could. 93 lean beef, tomatoes, green chilis, onion, garlic, tomato juice, chili beans and black beans. All 0 on this absurd program. I always add a can of condensed tomato soup for the thickness and flavor, that was pretty much all the points... 2 points a bowl for a hearty chili!

Last year I came in dead last in a chili cook off. I think I used too many different ingredients. Different peppers, different beans, corn. I want to strip it down to as few ingredients as possible while still having an appropriate kick. Any pro tips? Thanks!

Yo,

Long time chili lurker, first time chili poster.

Need me some chili. But not just any chili. Need some chili from a hot mama, and I need it NOW.

If you a hot mama, and you got some tasty chili, slide into my DM's the same way I wanna slide a spoon into that crockpot.

For a pot of chili built around ancho and guajillo paste, how do you decide whether to blend in the soaking liquid or discard it and use fresh stock?

Is bitterness mostly down to the chiles themselves, the toasting, or the soaking time? What taste checks do you use before adding the paste to the pot?

2nd time making it
Don’t think I’ll ever go back to Rice!

Brown ground beef, yellow onion, tomato paste, lots of chili powder, cumin, pepper, salt, sugar, and cayenne. Add red kidney beans, diced yellow onion, petite diced tomatoes, tomato sauce beef broth. Simmer until thick. Mix with shreded cheddar in your bowl and topped with sour cream and crushed Fritos. Some would call this Fritos Pie 😋

I'm cooking for a large party of 30-40 people. I've already decided that the star is going to be a white chicken chili — specifically J. Kenji Lopez-Alt's recipe because I love the guy.

I'm stuck on the sides, though. I'd like to do cornbread, but I'm trying to decide between the cheddar jalapeño and honey butter variants.

My theory is that while honey butter cornbread works great with red, more tart chili, the creaminess of white chili is better suited for jalapeño cornbread. Does that sound right?

I also need another vegetarian side. All I can think of is generic roasted veggies. Do you have go-to sides for chili that are easy to extend for a large crowd?

I've found several four and five ingredient chili recipes. Anyone here ever tried something like that?

Been hearing people say they use corn in there chili recipes, and have been thinking about adding it to mine. when do you add your corn? I worry that if I add the corn at the start that it wont keep the crunch of the corn. So should I add at the start or near the end to give the crunch and texture?

I developed this recipe a while back where the liquid component of the chilli is broth from a roasted (rotisserie) chicken. The other major components are fresh poblanos, roasted and black beans. There's a bit of a roux involved then the carcass from the rotisserie is used to make broth. Because of this I cashed it 'white chicken chili' . Any other versions of chilli or there that are basically the same but just not beef and tomato based?

When I was a kid, my dad always made rice with chili. Of course, I've had my fair share of frito pie as well. Here is a photo of tonight's chili atop a potato. Strangely, I'm not a big fan of it on a hotdog; I prefer that Greek meat sauce on dogs. Apart from chips, rice, potatoes, and also burritos, what other things should I be eating chili on? What are y'all's favorites?

Like different kinds using different ingredients, red, green, etc.

On Amazon, I see both whole dried chilies and chili powders from the same shops (e.g., chipotle). I also see various types of chilies, such as ancho, guajillo, chipotle, and arbol.

I'm not sure which option is better: buying a few different types and using a little of each, or mainly sticking to chipotle for that smoky flavor and using it more frequently. If I buy several types, I'm worried they'll sit in my pantry for too long and lose their freshness before I can use them all.

Also, do you recommend adding fresh chilies (e.g., jalapenos and/or poblanos), or are dried chilies and chili powders enough?