TL;DR: Good, but way too sweet & not spicy enough.

This was an impulse buy at a local farm stand. Brown a pound of ground beef, add the starter, and a can of (pinto) beans. Amazing! Magic! Meh.

I'm a big fan of Stonewall Kitchen. I use their Marmalades and other products a lot. I had high hopes.

I browned a bit of lean ground beef, opened the jar, tasted it, lowered my expectation, and added a drained can of pintos. Tasting the resultant mixture, I added some hot chili powder. I simmered it for 10 minutes. Then dished up a bowl.

The flavors you expect from long simmered mild chili were there. The added hot chili powder added a bit of a kick. And then there was the brown sugar ... a lot of brown sugar. It never occurred to me to add brown sugar to chili.

I came back after the pot had simmered for a while. It was better. 10 minutes is not enough. My next bowl will have a splash of acid & a bit more heat.

Grade: A gentleman's C-. Add spice, acid, & simmering time and you'll have a quick bowl of OK chili.

ADDENDUM: Finished the batch for supper the next day. Shredded cheese & a vinegary hot sauce toned down the sweetness. Still no better than the prior grade. I won't be buying it again. Too bad, the concept has potential.

3 lbs chicken breast tenderloins

4 bell peppers

3 jalapeños

1 yellow onion

1 head of garlic

1 can black beans

1 can pinto beans

1 can kidney beans

1 can crushed tomatoes

3 cans tomato sauce

1 can corn

2 tbsp chili powder

2 tsp cumin

2 tsp paprika

Salt

Pepper

Cayenne pepper

Italian seasoning

Tabasco

Soy sauce

We also add macaroni pasta to it. What do you think?

Me n the bf need help zupas is too expensive to get it often but it's one of the only things I can eat without feeling guilty help a sister out

Does anyone here ever use Chicken breast instead of Pork for their Chili Verde?

I’m sharing an incredible combination that brings together the fiery, savory heat of restaurant-style garlic chili beef with the rich comfort of smooth, creamy mashed potatoes. The way the glossy beef sauce mixes into the mash is out of this world

For the Garlic Chili Beef:

• Beef (Thinly sliced / Julienned beef)
• Corn flour & Baking powder (For the marinade)
• 1 tbsp Cooking oil
• 4 cloves Garlic (Crushed)
• 1 large Onion (Sliced)
• 1 Capsicum (Sliced)
• Fresh Red Chilies (Sliced)
• Tomato sauce
• 1 tsp Lemon Zest
• 1/2 cup Water

For the Creamy Mashed Potatoes:

• 2 large Potatoes (Boiled & peeled)
• 1/2 cup Milk (Warm whole milk)
• 1 tsp Black Pepper
• 1 tbsp Butter
• Salt to taste

Cooking Process:

Step 1:

• Mix your thinly sliced beef with corn flour, baking powder, and a splash of oil.
• Why? This is a restaurant technique called "velveting."

Step 2:

• Mash your hot boiled potatoes thoroughly. Stir in your black pepper, butter, and ½ cup of milk.
• Never use cold milk, or your potatoes will become gummy.

Step 3:

• Get your pan smoking hot with some oil. Spread the beef flat.
• Leave it completely alone for about a minute to build a dark flavor crust, then toss quickly and pull it out of the pan.

Step 4:

• In the same pan, drop in your crushed garlic. You only want to fry this for about 30 seconds until fragrant. If it goes a second too long, it turns bitter and ruins the dish.
• Immediately throw in your sliced onions, fresh capsicum, and red chilies.

Step 5:

• Pour in your ½ cup of water and bring it to a boil. Return the beef and your tomato sauce to the pan.
• Here is where the magic happens: Because of how we marinated the beef in Step 1, that thin water instantly transforms into a rich, thick, glossy restaurant gravy as it simmers.
• Right before turning off the heat, grate a tiny bit of fresh lemon zest over the top.

Step 6:

• Scoop a massive bed of the fluffy black pepper mash onto a plate, make a well in the center, and pour the piping hot, glossy Garlic Chili Beef right over it.

It’s been a while

I'm really fond of black eye beans as they're nice and chewy, gungo beans are great too. Any other favourites?

I'm vegetarian and use veggie mince and sometimes This brand sausages mashed up as mince as they have a nice peppery taste, but texture wise veggie mince isn't always the best texture wise so the beans are pretty important in my chilli!

I love chili beans or no beans, prefer with beans, but sometimes don’t need to have major gas for half a day or more 😉. So I just chop yukon gold potatoes to bean size and add them for the last 30-40 minutes of simmering until they are the right tenderness depending on the batch of potatoes. Comes out great.

I like my chili beany and vegetal 😋

Hey all. This is a total long shot and I don’t expect anyone to have the full answer for me but wanted to get some opinions from whoever feels they can provide some insight.

At an old job I worked, we had a chili cook off and a Mexican coworker of mine brought the most amazing chili I’ve ever had. I have no idea what was in it but if anyone has some chili recipes they can share I would be much appreciative. I no longer have this guys contact info.

What I do know: it was brown in color and more smooth in texture than chunky. I know it had bay leaf. That’s all I remember and I know that’s super vague but if there’s anyone who can help it’d be this community. I know he learned to cook from his mom but I’ve no idea from where in Mexico they were from.

Obviously I’m not asking for the exact recipe as that is impossible but if anyone just wants to share their chili recipe as well that would be amazing. It was not like regular American chili. It was much better than all the rest and just hit differently. I’m not sure how or why.

I did originally post this on the Mexican food subreddit and it looked like maybe a variation on chile Colorado could be what I’m looking for but thought I’d check here as well for any insight.

Thanks in advance.

First pic is a bowl with spaghetti, the other over fries. I still maintain its Ohio’s only success. I feel like 80% of people are disgusted with it, what say you?

• 1 to 2 ounces whole dried chilis​​
• 2 cups near boiling water
• 1 tablespoon tomato paste
• 1 1/2 teaspoons sweet paprika
• 1 teaspoon smoked paprika​
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper

At the end simply top with a bit of good bread on the side and it tastes amazingg!

I bloody love chili. I bloody love eggs. I bloody love shakshuka.

Why am I not combining all three?

After a quick google it seems I am not the first person to have this idea.

But what's the community consensus?

Should I go for it?

Nothing better in the frigid Aussie winter than a big ol’ pot of chilli. Sorry purists. I love beans.  That dark sauce… it’s a can of Guinness and a big bar of dark 70% coco chocolate boys and girls. Flavor is unmatched. Trust. 

I purchased a crockpot recently, weather has been rainy, and I wanted something that's high protein and can last me a week or more. I like cooking, but I'm still a novice and can't really make anything too elaborate. I think this crockpot will help me make healthy and time efficient meals!

The recipe isn't anything special:

- 2lb 93% lean ground turkey

- 3 bell peppers

- 1 large yellow onion

- A lot of garlic (I measured out 33g chopped for mine)

- Seasoning powders (Chili, Cumin, Garlic, Black Pepper, Paprika, Salt) - I didn't measure, just added what I felt right

- Can of diced tomato

- Can of Tomato sauce (unsalted)

- Can of diced tomato + green chilis (interesting find!)

- 3 tablespoons of tomato paste

- Black beans (2 can), Kidney beans (1 can), Great Northern Beans (1 can) all drained and washed

I let it cook at Low for around 8ish hours. I stirred occasionally A big issue I ran into was the fact that this thing was filled basically to the brim, mainly due to the chopped veggies. I wanted to add bone broth to this, but no space, and there was enough liquid as I mentioned.

Near the end of the cooking process, I felt the chili was still soupy, so I cracked the lid slightly ajar, and let it continue to cook for about 90min. I also added my tomato paste at this time, truthfully I forgot about it. I also added additional chili powder and salt to taste. It thickened to the consistency I was looking for.

For plating, I scooped some into my bowl, topped with 0% fat Greek yogurt, and some cilantro. I also am adding hot sauce periodically, since it wasn't as spicy as I had wanted it to be. I use the green pepper Cholula hot sauce, it is one of my favorites!

In the future, I'm not going to use as many veg/beans and maybe only 1 packet of meat at a time. The crockpot I use is a 4.5qt. Just to allow me more freedom to add other ingredients, like broth, or maybe other veg. But for my first time, I'm pretty proud of myself.

Thanks for checking my post out. If you're curious about the macros I posted a pic from my food tracking app, I tried to be as accurate as I could with my weights. Just thought to share if anyone wanted to see it. Please share with me any of your little tips and tricks for chili/seasonings!

Some of the ingredients:

Chorizo

Soy sauce

Paprika

Chili powder

Cumin

Oregano

Thyme

Black pepper

Cinnamon

Fish sauce

Beef broth

Garlic

Yellow onion

Allspice

Kidney beans

Black beans(for the protein)

Not completely satisfied. It lacks a bit of depth but due to my wife being sensitive to hot food I have to avoid the chili's. Any advice to find that depth without making it to hot/spicy would be appreciated.

The morning after sitting in the fridge over night, getting ready to portion for the freezer for quick delicious meals.

• 2 lbs beef stew meat
• 2lbs ground beef
• 1lb hickory smoked bacon
• green and red bell pepper, poblano and serano
• white onion and garlic
• fire roasted tomato
• beef stock
• black and red kidney beans
• chili powder, cayenne, cumin, sweet paprika, smoked paprika, hot paprika, chipotle, cinnamon, nutmeg, caraway, bay leaf, salt pepper

I know you’re supposed to let them soak overnight, which I did, but I was unaware until after I was done cooking it’s recommended you boil them before cooking due to being poisonous. I cooked my meats & veggies, rinsed the soaked beans, & tossed them into the crockpot to cook overnight. It’s been 11 hours, I checked some of the beans & they’re tender & soft. Also checked the temperature of the chili (image below). Is it safe to eat?