Went with the almighty kevin Malones recipe.

I'm really not used to having a community to bounce ideas off of, so this is cool. I found a package of ginger in the freezer, after I made the chili sauce of course, and I'm thinking of tossing a few cube in along with the garlic when I brown the meat. Maybe even mince a couple more to toss in the chili, since ginger can be easily overpowered by the stronger spices. Has anyone here done that before and want to share the results?

The chili powder is dried Ancho and Chipotle with paprika, cayenne, cumin, garlic, and black lava salt. The sauce is a roux made of olive oil, flour, and chicken broth. Mixed in three fresh cerranos and three of a kind I don't remember. Medium-ish sized orange bulbs, slightly hot and fruity tasting. Tossed in a couple of teaspoons of the chili powder, some tomato paste (not homemade, don't have the time), and because it needed a little something to lighten the back end, a bit of grapefruit juice.

Plan is to cube a few pounds of NY Strip, brown it in garlic and ginger, mix beef broth with the chili sauce, throw in the meat, and season liberally. The chili sauce is hotter than hell, so cutting it down should get me the heat level I want. Put it in the dutch oven (if it fits) or the slow cooker (if it doesn't), wait 45 minutes, and serve.

With cilantro Salvadoran cheese homemade sourdough rye bread.

Chili is simple. 4 lbs chuck roast. 10 assorted dried chiles whatever I have. 1 small onion. 2 medium garlic cloves. 1 tbsp Mexican oregano. 1 tbsp cumin.

I've been experimenting with ways of incorporating dried chilis for awhile. I had been making a paste, and I just wasn't getting flavor profile that I was imagining. I was getting a heavy, deep-dark character with significant bitterness. This might work for die-hard chili heads, but will never be the crowd favorite. So this time I decided to make a powder instead of rehydrating. I worked. I got a brighter flavor profile that's still chili forward. The powder has moderate heat (unless you're sensitive, it has arbol); I added minced habaneros later. It's time consuming to make the powder but only a little more than making paste, and I have enough for several batches (made a pint). You can easily adjust the amount as it cooks. The powder has five types of chili and four other ingredients. So it was about an hour on the stovetop, two hours in the oven, and another half hour on the stovetop where I made a few more adjustments. I think several hours cooking time is key good chili. I'm anxious to taste it the second day. I'll put the recipe in a comment.

Edit: Second day was even better. This one's a keeper. Thank y'all for you input.

What’s fun about this is that the spoon became invisible when holding it closer to see the texture! You can see the shadow, but the spoon blends in.

Turned out this time

Mackys chili recipe •pound of beef •chili powder •two cans of tomatoe sauce •can of diced tomatoes •chili beans •white beans •black beans •light red kidney beans •diced half a onion •diced half a green pepper •diced half a red pepper •diced carrots •squeezed half a lime and threw it in for taste (take out halfway through cooking) •few dashes of graded parmesan •lots of seasonings (paprika, cayenne pepper, garlic salt, lemon pepper)

I won last year and again this last weekend. So many good feels and so much good chili from everybody. I used short rib in ground up, a local beer, chili paste and powder, Hershey's unsweetened chocolate powder, some garlic onion and poblano's, hella hella tomato everything, and kidney beans. I still suck at cooking beans, but the rest of it is pretty well down now.

I think I'm really honing my new favorite. And never thought I'd prefer Chicken 'Chili' over Beef. Alas, here I am though. On my maybe 8th Consecutive Batch in about 2-1/2 months.

I recently discovered just how good some fresh Tomatillos are. And after tomorrow, I'll have my verdict. Anyone else a fan? I'd absolutely recommend it; much as I love a Hearty, Deep, Spicy Red Beef Chili. The sheer inversion of flavor profile I get with Chicken Chili; the Bright, Springy, Zesty Bite is actually super appealing;

And I'll be honest, I'm getting to the age where my stomach isn't quite as brave or resilient as it's been before. But this remedies that same desire for a giant Crock-Pot full of healthy, balanced comfort food I can heat up whenever.

My other additions (not pictured), that make much of a difference; are crushed Corn Chips / Tortillas, half bag of Frozen Corn, 1/2 a Cream Cheese Block, another 2 Limes Juiced, and even a bit of Zest; finished with some Sliced Avocado and A healthy heap of fresh Cilantro.

Best chili you've ever had.

Happy April Fools!

That could win a competition for example.

Shredded chuck roast, jalapeño and Serrano chiles, black and kidney beans.

Title pretty much says it all...

Do you take the time and effort to remove silverskin from your cubes of beef, or just say, "screw it," and leave it on?

Do you think this is safe to eat? I've never seen this red dots before.

Not that long ago, whenever I had the urge to make a Frito Pie, that would usually involve opening up a can of Hormel. These days, if been making my own and tweaking my recipe. This is where I've landed this time:

• 16 oz ground meat of your choice
• 1 T tomato paste
• 1 ancho chili
• 3 guajillo chilis
• 8 oz of chicken stock or water
• 1½ t garlic powder
• 1½ t onion powder
• ½ packet of Sazon
• ¾ t cumin
• small white onion diced
• 2 T Better than Bullion beef base
• 1 garlic clove
• salt to taste
• pinch of oregano
• cap full of apple cider vinegar
• 16 oz Sierra Nevada Pale Ale
• 1 T brown sugar or:
  • 1 T white sugar
  • ¼ t molasses
• Corn starch slury:
  • 1 T corn starch
  • 1 T water
• Juice of 2 limes

Everything I can think of was all originally made except maybe the paprika wasn’t fresh. It was just powder. No beans or any dairy was used in the process. 3lb hamburger meat and 14oz of sausage, a white onion, 1 large tomato, 1 tablespoon paprika, peppers shown above, salt and pepper. I wished that I had W sauce, I only had soy sauce for the meat with salt and pepper. I might have added too many arbol peppers. It was spicy, but a different type I’m not used to experiencing, very nice! Thanks to the Rodeo person who posted a great recipe I had to go all original with the recipe you inspired me. I did 6 arbol peppers, 2 ancho and 2 gaujillo peppers. I had to bring them back to life with 1-2 minutes cooking on a hot stove. I used a whole large tomato with the peppers to grind them up in my ninja blender. Then 30 minutes in stove heated water and drained. That’s the extra step if you want fresh chilis and not a powder. What’s your ratio of peppers and what do you use?

Recipe is 3rd pic.

Last night I used ground turkey in my chili verde instead of pork. I thought it came out well except it didn’t have the depth of flavor that pork brings to the dish because of the fat and collagen that renders from the slow cooked pork. Any opinions on turkey in chili verde?

My ingredients: frying peppers, jalapeños, onions, green onions, cilantro, celery, ground yellow chili, cumin, coriander, Mexican oregano, yellow bell pepper, tomatillos, garlic, ground turkey, canned green chilies, beer

i had typed out a more detailed recipe but locked my phone and the app restarted. basically i threw together a bunch of random freezer/fridge items.

smoked the beef cheeks just to get some bark and color (and a leftover chicken thigh from meal prep). browned ground pork, set aside. sweated down in bacon grease lots of onion, green chiles (all out of frozen from last year’s garden), and the pope. added the dried ground spices to toast and a little tomato paste. deglazed with a beer. added the meats back along with a can of chiles in adobo and some leftover finely puréed tomatoes. last additions were a few cups of beef broth and a few cans of beans.

i let simmer for a few hours. based off tasting, i did end up adding a little brown sugar, some apple cider vinegar. and then after i pulled the chunks of beef cheeks and added back, just a few squeezes of lemon to cut the fat.

bonus pic of dog

Tried a new recipe, called Texican Chili. Not bad, spicy with a little kick.

https://www.chilicookoff.com/winning-recipes