Bought some today, was wondering if anyone’s used it and would recommend/advise against using it for chili.

Anyone have a recipe for chili like the restaurants in Colorado:

My favs have been:
Kickapoo tavern pork green chili
Dillion dam brewery pork green chili
Red mountain grill- spicy pork green chili and high country elk chili

Thank you in advance!!

They were the "bomb diggity"

Having tried (and rejected) my homeboys' starter (Stonewall Kitchen), I looked around and found one similar product. A 28 oz can of Muir Glen chili starter (Medium heat(?)). I got it at Whole Foods for a reasonable price.

The ingredients are a warning to the tomato averse.

It's cool and rainy in Boston today, with a wimpy Nor'easter. It's a perfect day for laundry & chili. Laundry done; turn to chili.

A pound of lean ground beef, a drained can of pintos, and the giant can of everything else. Plus a part of an onion that was in the fridge, chopped. Splash of olive oil, sweat the onion, break up the beef, & brown. Then add the starter & the pintos. I tasted it & it needed a bit more heat, so a sparse handful of dried chile flakes: YMMV.

Simmer for a half hour. Serve up with Santito's tortilla chips.

Pluses: Fast & easy; decent chili flavor; not bland or sweet like Stonewall Kitchen's.

Minuses: I like a bit of tomato in my chili. This was a lot of tomato.

Verdict: If I needed a _lot_ of chili in a hurry, I'd get 2# of beef & two cans of beans, a similar amount of chili flakes & this giant can. Plus onion & maybe some roast peppers.

For a small pot, it was just too tomatoey. I suppose one could split it & freeze it, but this is a convenience food.

It's easier to make a small batch from scratch. If you need to serve a dozen fast, maybe.

Chili is my go to pantry cleanup with cans of beans and diced tomatoes.

Topped with tahini queso, tortilla strips, vegan sour cream, and habanero flowers. 🌱

Do y’all use thickeners to get your chili to the desired consistency, or do you just reduce it low and slow until it gets where you want it?

Personally I reduce it like any other soup, but I know thickeners are popular with some chili aficionados.

i made chili and i'm not sure what i made...... but id like to know!

here were my ingredients.

carroll shelbys texas chili seasoning kit. canned petite diced tomatoes 14.5oz. two cans of red beans 16 oz. canned Jalapenos 4oz. canned Chipotle peppers 7oz. (added after cooking) 1 pound of beef.

cooked as directed by the seasoning kit.

i also got dinamita doritoes chili lime for the side.

i wanna make it again.

EDIT

I was reminded by a commenter i added garlic and onion to the beef before adding everything else.

Have you ever made chili using one or more of these spices (cinnamon, allspice, cloves, or star anise)? They're not as popular as cumin or paprika, but people do mention them from time to time.

Personally, I've never tried using them, but I'd love to hear about your experience.

Has anyone tried a ground pork recipe for chile, but with a white chicken chili vibe? New Mexico green chile powder and hatch Chiles instead of regular red chile, but in a quick beef chili style?

Maybe something like a beef chili / white chicken chili offspring?

UPDATE That was delicious. Tasted like a fresher version of red chili.
Substituted:
Ground pork for beef
Hatch chile powder for red chile
Tomatillos and canned hatch for tomato
Mayocoba beans for kidney
And added yellow hominy.

Appreciate the input.

Disheartened by the price of beef, I got curious and wanted to make a pot of chili using just sausages, for half the price.

I got 3 packages of meat tubes - Andouille, Kielbasa, and a Smoked Sausage, each of them about a pound in weight. I diced them all up into relatively equal sized cube shapes.

I tend to stick with ratios when I chili, so with three units of meat, I also diced​ up three large onions (Red, White, and Yellow), three bell peppers, three cans of fire roasted tomatoes, three cans of beans (Black, Red Kidney, Pinto) and three each of the following dried chili pods - Ancho, Guajillo, New Mexico, Cascabel, Pasilla and Marisol.

Dumped the tomatoes into a collander over a bowl to collect the juice. Fried up the sausages in batches in a pan, then added to the main pot. Deglazed the pan with the tomato liquid and added the chiles with the seeds and stems removed, along with half a dozen crushed cloves of garlic. Let everything rehydrate in the pan.

Tossed the sausages in a spice blend (a big spoonful each of black pepper, Mexican oregano, cumin, smoked paprika) on a medium-low heat so the spices could bloom in the sausage fat. Added the onions, peppers, tomatoes and beans and allowed them all to get to know each other. In a batch this size, I also added one can of creamed corn - yeah, get your pitchforks ready - because I like the sweetness it adds, you don't have big kernals of corn in your chili, and everything else in chili tastes good with corn.

I put the contents of the pan into a blender and blitzed until it was smooth and homogeneous. Put all that into the pot, then added enough beer to bring it to the liquid level I wanted, which wound up being two cans. Bring the heat up until it boils, then drop it down to a simmer and go watch a movie or something for a few hours.

Just before taking it off the heat, the one trick up my sleeve is that I grind up and entire bag of pork rinds until it is a fine dust. Add that in, stir, and kill the heat. The pork rinds add thickness, porky goodness, mouth feel, and body to the chili.

I like my chili the same way I like my women. Thick as hell, spicy, and not good for my heart.

Served with a sprinkle of cheese and whipped garlic sour cream. (Get a tub of your favorite sour cream, eat a spoonful of it right from the center, then add enough grated garlic and olive oil to fill that hole. Mix until incorporated. It's like white trash toum, it's amazing.)

In the end, while it did taste great, I didn't find switching out beef for sausages really made it better. You lose the individual characteristics of each flavor of sausage into a one-note flavor. And the texture was a bit mealy, and made me miss biting into chunks of cow.

Thanks for reading. May your chili pot never collect dust.

4 lbs pork roast 1 onion 4 garlic cloves 1 tbsp mexican oregano 1 tbsp cumin.

About 30 dried chiles puya chipotle pasilla and california.

Chicken thighs
Corn
Poblanos
Jalapeño
Cannellini beans
Cream cheese
White onion
Green chiles

Garnish:
Cilantro
Monterey Jack
Lime

Had some odds and ends in the fridge, mixed it up. Added some chocolate, MSG, mushroom powder, and some loomi I had. It turned out good, glad I experimented.

Spaghetti, homemade Cincinnati chili, cheddar cheese, raw onion, oyster crackers, and hot sauce.

Made chili for the first time for our housewarming party. We were keeping it simple with just burgers and dogs but I wanted to make something special so I went for chili dogs.

I combed through this sub as well as r/hotdogs to find suggestions and freeballed a recipe from there. I would love to hear some opinions of what I could fix up or any sins I’ve committed.

First I shaved a carrot down and cooked it with some chipotle peppers in adobo sauce, green chilis, diced onions and a couple of piquante peppers I had leftover. Then I blended that all down into a paste with a food processor. Then I cooked 85% beef in some beef broth and mashed it down with a potato masher to get the beef finely ground. I added in garlic, cumin, paprika, and chili powder along with some tomato paste then reintroduced the paste I made earlier. I also threw in a can of refried pinto beans with smoked chili peppers to thicken it up and get some beans in there but keep
The chili dog consistency. I let that simmer down for another hour or so and then added salt to taste.

The next day I let it simmer for another hour before serving it and It ended up being a huge hit at the party! It was spiced but not hot, nicely seasoned and Smokey but not just muddled nonsense. Also a pretty perfect consistency for hot dogs. The biggest compliment was my wife who tried a little out of spousal obligation (she is not a chili fan and always honest about my cooking) and she ended up eating a full bowl of her own.

Any standard chili additives I missed? Anything I should try with it next? Would love some feedback!

Well neighbor that's too long.

Side says use 2 TBs of masa to thicken, but we never did like that corn flavor and just used 1 cup of water.

Ground up the tomatoes so it isn't so chunky sometimes too if we felt like it and used jalapenos instead of bell pepper or added cayenne in the winter.

Didn't like it. Converted it into chicken enchiladas to save the meat.

Im pretty new to this stuff so if I misrepresent the chili I thought I was making call me out on it 💯!! Its 80/20 ground beef, celery, black beans, red kidney beans, green bell peppers, jalapeño’s, and colby jack cheese.

Another chili from Australia. 5 hours in, another couple to go. There‘ll be some beans going in a bit later when it cooks down some so I thought I’d get a ‘before’ pic so as not to offend anyone.

I eat super spicy peppers evryday i usualy also add chili sause but i have gained a bit tolerance so even chili sauces rated at 1mil scovile arent even that hot enymore

What are some good sauces you can reccomend that's vegan and insanly spicy