Yeah I’m not paying attention to that election shit till tomorrow. If I’m tempted I’ll remember I have to stir my chilli.
I’d love to know any tips or suggestions you all have for homemade “no way in hell I’m watching that shit right now” chilli.
Gonna slowly simmer for 4 hours stirring every 5 minutes. Adding cocoa to the mix as I’ve heard it helps
I wonder if it’s possible to make something that resembles chilli when you’re allergic to capsaisin and peppercorn. No issues with regular no heat bell peppers though
Can you do pink peppercorns? They’re a different kind of tree but might have the same chemical.
Otherwise, some of the most “chili” flavors come from cumin and Mexican oregano and garlic. Coriander is another, and you could add a little kick with allspice. Roasting your bell peppers whole until the skin gets partly charred will give you a faux chipotle flavor. You then discard the seeds and throw them in the blender or food processor so you aren’t eating big chunks of char. Onions of course and tomatoes (canned crushed is fine) and of course ground beef and some beans, I use a can of kidney beans, with the liquid, but use what you like. Often some corn flour or meal is added for thicker, you could crush a few chips or crumble a corn tortilla for that.
I’ve got this all out of order! Char peppers under the broiler first, take out and let cool. Saute your onions in a little olive or corn oil, add garlic and beef, get it browned, add spices, turn down the heat while you get the seeds out of the peppers and chop/puree them. Add them, the tomatoes and beans, taste and add salt, and check if you got all those haphazard spices in. (It’s not done, it needs to simmer awhile, but it’s cooked enough to be safe.) Simmer for… maybe 30 minutes? Or until you’re ready to eat it? If it seems runny, add the tortilla/chip “flour” to thicken it.
Solid tips, will have to experiment! I have never tried pink peppercorns, I’ll have to hunt them down. Thanks
Some people are allergic to them, but I don’t know if there’s a Venn diagram overlap with your allergies
Only one way to find out
Eat it with a cinnamon roll. No idea if it’s really a local Midwestern thing, it was claimed as a local thing where I grew up. All I know is chili and cinnamon roll works.
Cincy-style chili has cinnamon among other things, so that makes sense. I accidentally grabbed the wrong spice jar and dumped cinnamon directly into my non-Cincy-style chili and it still came out pretty decent.
- 2 tablespoons sunflower oil.
- 2 tablespoons unsalted butter.
- 1 kg ground beef, preferably 20 percent fat
- Salt and pepper
- 1 large yellow onion, coarsely chopped
- 4 garlic cloves, finely chopped or grated
- 1 tablespoon ground cumin
- 1 tablespoon store-bought or chili powder, plus more if needed
- 1 (250ml) jar of roasted tomato sauce
- 1 (500ml) can tomato sauce
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon coffee
- 1 (500ml) jar kidney beans, with their liquid
- 1/2 veggie stock cube
- 2 tablespoon piri piri sauce
- 2 tablespoon honey
- 1 1/2 teaspoons apple cider vinegar, plus more if needed
- Grated sharp Cheddar, sour cream, hot sauce, sliced scallions, chopped white onion, cilantro leaves, crushed tortilla or corn chips, for serving (optional)
- Heat the oil in a large pot or Dutch oven over medium-high. Working in batches if necessary to avoid crowding the pot, use your hands to break the beef into small chunks (about 2 inches each) and add a single layer to the pot. Season with salt and pepper, then cook, flipping once, until browned on two sides, 4 to 6 minutes. (Meat won’t be cooked through.) Transfer to a bowl, leaving the fat in the pot.
- Reduce heat to medium, add the butter until melted, and then add the onion and season with salt, pepper, chili, and veggie stock. Cook until softened, 3 to 4 minutes. Add the garlic, and cumin, and stir until fragrant, 1 to 2 minutes. Add the roasted tomato sauce, plus the beef and any juices in the bowl. Use a spoon or potato masher to break up the beef into small pieces. Stir in the tomato sauce, cocoa powder, coffee, and piri piri sauce. Cover, reduce heat to low and cook, stirring frequently to avoid scorching, until the beef is tender and the sauce is flavorful, 25 to 30 minutes.
- Add the honey, and beans, including their liquid, and cook, uncovered, stirring often, until the liquid is slightly thickened and the beans are warm, 10 to 15 minutes. Let sit for 5 minutes, then stir in the apple cider vinegar. Taste and add salt until chili is rich and loudly spiced. Eat with desired toppings.
Eat with sourdough bread is my recommendation.
We followed your recipe last night! Subbbed beef for Impossible and added half a butternut squash because we needed to use it. It was fucking delicious, thanks for sharing. I’m never making chili without cocoa and coffee in it again.
That’s awesome, glad you liked it!
