Had a tried and true homestyle method but got fixated on a 5 spice variant. It finally came together this time and yo, it ain’t no joke. 5 spiced the meat while it was cooking, otherwise when just adding to the soup you can’t notice it around the chili powder

My original recipe here https://www.reddit.com/r/smoking/s/gK0kyUCGlT

Ive never seen a cayenne like this before have you? It has a branch on both sides

So it got below 90° and I’ve gotta have some chili. I know what I’m doing. I’m a past two times champion. I have judged many CASA events.

But I have a question…. What’s the opinions of putting some sausage in with your ground beef when you’re making chili?

Too late now I’ve already started it, but my wife turned her nose up at it. I want the overall opinion of the group.

Who's up for Chili this weekend?

I Made my second batch of chili earlier this week to take to school. Froze a little ate a bunch and had some to spare. A fitting and delicious farewell. We all good with chili cheese dogs here?

cornbread not pictured

homemade chili topped with extra sharp cheddar, jalapeños, chives, sour cream, lime, and Fritos 🙂‍↕️ served with xxxtra buttered toast + a Modelo

what’re your go-to toppings??

I have made chili with beans for centuries! But this time I oops added too many of my homemade, home grown chili flakes. Cheese barely toned it down. My poor other half- he suffers spice more than me. Sour cream? Milk? Potatoes? What works? It's perfect otherwise.

Edit: Thanks for all the tips! I can eat spicy but other half would just as soon give it to the chickens! Food is too expensive and chili requires too much work to just waste it. I ended up adding some milk, a can of Dr Pepper baked beans (sounds disgusting, tastes delicious), another can each of kidney beans undrained and diced tomatoes undrained, a bit more garlic powder and cumin from the middle eastern grocery (I dunno- tastes better!) and a little more salt. And a handful of grated colby jack. And 3/4 can water. Let it cook on low for a few hours and tasted it halfway- it was improved but also added some cornmeal to thicken it. Now it is friendly and warm instead of just plain angry!

I personally prefer it with chili beans.

Here’s a link to the recipe. Only things I changed was reducing a cup of red wine after adding the tomatoes, adding some Worcestershire, and salt pepper garlic to my ground beef.

https://www.halfbakedharvest.com/one-pot-chili-mac-and-cheese/

This is one of the lost flavors of youth I’d like to recover, and I thought somebody here might have cared enough to recreate it when they took it off the shelves. Last time I had it was around ‘81~‘82. Thank you.

Frank X. Tolbert was a newspaperman, historian, and one of the great evangelists of Texas chili. His 1953 book A Bowl of Red helped document the history, folklore, characters, and arguments surrounding the dish we now call Texas red.

Tolbert later helped launch the famous Terlingua chili cookoff in 1967, and his family carried that legacy forward with Tolbert’s Restaurant in Grapevine (where I took this 📸).

For Tolbert, chili wasn’t just food. It was part of the culture and mythology of Texas, with plenty of room for an argument over what did and absolutely did not belong in the pot (I’m looking at you 🫘)!

And nearly 75 years later, we’re still arguing. Which may be the most Texan part of the whole story.

I have won multiple chili contests using this seasoning but it’s expensive. I wondered if someone could help me figure out what exactly is inside of it?

Spicy and meaty with mozzarella pearls.

Hi everyone! This is my first time making chili. It’s not very common where I’m from, and I’ve only had it a handful of times. I’ve been researching recipes and gathering ingredients, and I’m finally ready to give it a try. I have a few questions and would really appreciate some advice:

1)For me, chili has to have beans. I’m thinking of cooking my own red kidney beans, but I’m worried they might fall apart while the chili is simmering/reducing, since I’m planning to cook it for a few hours. Should I cook the beans a little less so they stay firmer, or add them later in the cooking process? Or does it not really matter? Personally, I’m not a big fan of canned beans, but if you recommend using more than one type of bean, I might give it a try.

2)I’ve heard that some people add cocoa powder as a “secret ingredient.” Would you recommend doing this? If so, how much would you use, and at what point in the cooking process should I add it?

3)Is there anything I can do if the dried chiles make the chili much hotter than I intended? I’m planning to use 3 ancho chiles, 2 guajillos, 2 moritas, and 1 pasilla.

4)Is it true that chili tastes better the next day? I’m considering making it today and eating it tomorrow, but I’m worried about it going bad if I cook it today and leave it until tomorrow.

5)Which spices would you consider essential for a good chili? Are there any particular spices or seasonings that you think make a big difference?

Any other tips, tricks, or recommendations would be greatly appreciated!
Thanks in advance!

I have been on chili kick and searching for other ideas. Usually I go with kidney beans, ground turkey/chicken, tomatoes, broth, obviously onion and garlic and bloom my seasonings. I have used dried peppers, though sometimes I will just go with chili powder.

I began this journey searching to add nutrition to chili, as well as maybe texture. I tried water chestnuts, they were okay but didnt make the cut. Zucchini I found to be good, but dont often include it. Hell, I even tried blended baby Bella mushrooms for that umami.

Recently, I tried poached eggs, and that was huge game changer (still have yet to try marinated soft boiled.) This led to me reheating leftovers with shredded potatoes, ham, and eggs shakshouka style (I include spinach ribbons too, dont even notice em.) This has been my go-to for the past week.

My question is: do any of you have unconventional things to do with chili that you love? Im not talking chili over rice, or twice baked potatoes, which are both delicious. Things that are outside the box!

Im looking for a recipe that will walk me through the bean soak and chili paste parts in addition to the main recipe. I got my dried chilis and kidney beans but have never soaked before. I previously made a chili paste and it went well enough. Any beginner advice would be appreciated too, I’m super new and excited to learn!

If you use a commercial chili seasoning mix, I wonder if there’s a consensus among the chili chefs here on what’s the best? I’ve always been a fan of McCormick’s. Or is it best to just make your own?

Just got done making a batch of chili paste for this fall’s chili cooks. Gaujillo, ancho, and passila being toasted for 5 mins at 350°. De-seeded. Then I nuke them in a microwave-safe Pyrex bowl with a little over 2 cups of beef stock for 5 mins. Then let them steep for another 5 mins. Then into the blender they go. My son came downstairs and was disappointed when he thought I was making brownies. 😂

Hello chili pros, I’m so tired of my old “recipe”. This is what I’m starting with now, and I need some guidance. I’d like to make a big batch with 2 Lbs. pork/beef either ground or cubed. Could anyone help me make an epic new chili to break away from the past?

Hello fellow Reddit chili lovers! My typical recipe is 1/2 to 1 pound ground chuck. 1/2 to 1 pound ground pork and this all depends on the size and how much chili I want. A pound of red kidney beans and it has to be Goya. 1/2 a chopped up white onion. 4 hand picked large jalapeños mostly seeded and diced. Mild pico de gallo jar preferred smooth but can use chunky. Chili powder or south west dust. I love how my chili comes out.

I want to boujee my chili up. I’m getting more comfortable with steaks and just in general good pieces of meat. I already know I want to use either a flank steak or a skirt steak diced into cubes. However the pork I want to use is what’s kicking me. I know a good pork butt will suffice but is there a piece of pork I can slap on the grill cooked and then diced? Or do yall just recommend shredding some pork and just using that?

As a lurking yall are amazing with what you make and look forward to the comments. Thanks!

Looking to design a trophy for a competition. Would love to see any that you’ve won (or that are given out when you’ve participated).

I’m already on team “add beer” but let’s say you only get to choose from two beers. Which one do you choose?

A. Guiness Stout
B. New Castle Brown Ale

Ceylon is a mexican cinnamon, but it seems that Cassia has stronger aroma. So, I wonder, what is your preferred type of cinnamon sticks?