2nd time making it
Don’t think I’ll ever go back to Rice!

Brown ground beef, yellow onion, tomato paste, lots of chili powder, cumin, pepper, salt, sugar, and cayenne. Add red kidney beans, diced yellow onion, petite diced tomatoes, tomato sauce beef broth. Simmer until thick. Mix with shreded cheddar in your bowl and topped with sour cream and crushed Fritos. Some would call this Fritos Pie 😋

I'm cooking for a large party of 30-40 people. I've already decided that the star is going to be a white chicken chili — specifically J. Kenji Lopez-Alt's recipe because I love the guy.

I'm stuck on the sides, though. I'd like to do cornbread, but I'm trying to decide between the cheddar jalapeño and honey butter variants.

My theory is that while honey butter cornbread works great with red, more tart chili, the creaminess of white chili is better suited for jalapeño cornbread. Does that sound right?

I also need another vegetarian side. All I can think of is generic roasted veggies. Do you have go-to sides for chili that are easy to extend for a large crowd?

I've found several four and five ingredient chili recipes. Anyone here ever tried something like that?

Been hearing people say they use corn in there chili recipes, and have been thinking about adding it to mine. when do you add your corn? I worry that if I add the corn at the start that it wont keep the crunch of the corn. So should I add at the start or near the end to give the crunch and texture?

I developed this recipe a while back where the liquid component of the chilli is broth from a roasted (rotisserie) chicken. The other major components are fresh poblanos, roasted and black beans. There's a bit of a roux involved then the carcass from the rotisserie is used to make broth. Because of this I cashed it 'white chicken chili' . Any other versions of chilli or there that are basically the same but just not beef and tomato based?

When I was a kid, my dad always made rice with chili. Of course, I've had my fair share of frito pie as well. Here is a photo of tonight's chili atop a potato. Strangely, I'm not a big fan of it on a hotdog; I prefer that Greek meat sauce on dogs. Apart from chips, rice, potatoes, and also burritos, what other things should I be eating chili on? What are y'all's favorites?

Like different kinds using different ingredients, red, green, etc.

On Amazon, I see both whole dried chilies and chili powders from the same shops (e.g., chipotle). I also see various types of chilies, such as ancho, guajillo, chipotle, and arbol.

I'm not sure which option is better: buying a few different types and using a little of each, or mainly sticking to chipotle for that smoky flavor and using it more frequently. If I buy several types, I'm worried they'll sit in my pantry for too long and lose their freshness before I can use them all.

Also, do you recommend adding fresh chilies (e.g., jalapenos and/or poblanos), or are dried chilies and chili powders enough?

As the title suggest, what are your go to chiles for white chicken chili? Many recipes suggest just adding canned green chiles. I do like very lime/cilantro forward white chicken chili.

Was thinking of going with mix of poblano and serrano for my next batch, thoughts?

First chili of the season. I made cornbread too. The chili consists of ground beef and cacciatore sausage (cured). Jalapeños, bell peppers and poblanos. Sweet vidalia onion and a red onion. White canallini beans . That’s the dry. The wet: pureed guajillo ancho pasilla and chili de arbol. A beer, a big can of Di Napoli fire roasted tomatoes. Small jar of passata. Water, brown sugar, spoon of freeze dry coffee. Pinch of cinnamon, oregano, chili powder, cumin, all purpose Tex Mex spice, s&p.

350 oven for 4 hours, stirring every 45min

My better half loves (hot!) chili. I can't really do spicy but I can cook pretty okay. He asked me to make my version of chili and to keep it at a comfortable heat level for myself. I spent all day making it. I wanted smoky and warm. He said it was so flavorful he didn't have to add anything for more heat. I was nearly emotional.

Topped with Chipotle cheese and sour cream. Accompanied with Jiffy cornbread.. with extra butter, a touch of sugar, and some salt. I can leave the recipe for the chili in the comments if you'd like. Its very pepper heavy.

Using up some of the “loose ends” in our fridge! Not a packed chili, but a wasteless one!!

about a 1/2 lb 85% lean ground beef, 2 ish cups diced butternut squash, 1 chopped onion, 1 can diced tomatoes w/ juice, salt, pepper, cumin, paprika, nutmeg, cinnamon, couple dashes of Worcestershire, couple dashes of sriracha sauce.

• 8 Farmer Johns breakfast sausage links, chopped
• 1/2 onion, diced
• 1 celery stalk, diced
• 2 serranos, minced, keep seeds
• 2 large garlic cloves, minced
• 1 (15 oz) can fire-roasted diced, then crushed
• Smoked paprika and cumin
• Garlic powder, onion powder, Black+White pepper
• Mexican oregano, hand-crushed
• 1 bay leaf
• Salt to taste

Delicious Type Guy.

Wednesday is the first chili cookoff I'll be doing for my new company. I got a pellet smoker for my birthday a couple months ago and I've used it quite a bit.....I'm intrigued by the over the top chili, and wanted to see if you folks had any lessons learned type of advice. I am considering using an arm roast in lieu of ground beef, but part of me thinks that's a violation of the KISS concept. What have you seen work best for this?

Had the best chili of my life recently on a farm in the suburbs of Maryland (Broom’s Blooms in Bel Air) and my friends and I are hoping to recreate it.

It’s got pork sausage, mixed beans, and green beans. Flavor profile is sweet, savory, and slightly herby with a tomato base. I’m guessing brown sugar and sage, cumin, maybe bay leaf and molasses. Not aggressively-flavored, but so homestyle good you feel like you could put away a few bowls of it.

The sausage is intact so it’s not cooked down for a super long period of time either.

I’ve never come across this style before—any leads? Recipe is a family secret.

Calling it Pub Pretzel Chili & entering it in a cook off tomorrow. Recipe came to me in a day dream! Let me know what you think.

Texan here. I felt like going a bit outside the box a bit. My grandparents before they passed and my mom still always talked about someplace called the Snazzy Pig in New Mexico from back in the 50’s and 60’s and how they had the best sloppy joes you will ever have. They closed before I was born in the 80’s. Fast forward to digging in asking about what made it so different and good. The description sounded more and more like Cinci chili notes. So, I got to work and put together this and OMG is it amazing.

Please remove this if it breaks any rules but if you like Cinci style at all try this sometime.

My wife makes an excellent thick mild chili and freezes it in two inch cubes. She dilutes it with a little V8 to make a bowl of chili, more V8 to make it a soup. The sides are slices of medium cheddar or Colby cheese and homemade light rye bread. I like it mild as I want to taste that $8 a pound ground chuck, beans, and whole stewed tomatoes!

I just made this recipe (with some minor tweaks) and it was fantastic!
I sautéed two sweet onions on the stove and added two packets of fajita spice. It added a nice heat! I also added veggie stock since I had on hand. I’m interested to see what it would taste like with the beer.
I put everything else in at the beginning (I didn’t wait to add the corn and beans at the last hour) and it turned out amazing still!
I also added a yellow and orange pepper since ai didn’t have red. Enjoy!

hi, Im new to chili cooking. if you have any suggestions on how to improve my chili its much appreciated, thanks.

Ingredients
2 lbs ground chicken
1 yellow onion (diced)
1 green bell pepper (diced)
1 jalapeños, chopped
1 serrano chopped
2 tsp pink salt
2 tsp black pepper
2 Tbsp fresh minced garlic (4 cloves)
3 Tbsp tomato paste
1 teaspoon smoked paprika
2 Tbsp oregano
1 Tbsp cumin
1/2 teaspoon cocoa powder
1/2 teaspoon instant coffee
1/2 teaspoin red chili flakes
1/2 teaspoon each of granulated garlic and onion
1 teqspoon onion powder
1 soya packet of chicken powder
- 1 14oz chopped roasted tomatoes in can
- 1 8oz of rotel with chili and green peppers
- 1 8oz of rotel with green peppers
3 cups chicken broth
2 bay leaves
handful of chopped cilantro
dried whole chilis (see below)

Method for the Dried Chilies :
***3 anchos,
***3 morita chipotles,
***5-6 guajillos,

Step 1 - prep dried whole chilis:
--6 guajillos, 3 anchos, and 3 moritas. Clean/deseed and destem the guajillos and anchos (for morita, only remove stems) cut them open and lay on plate.
-then heat them in microwave 15 seconds each side - then add them to pot and simmer 25 min with flat bud light
-puree chilis in blender and add to slow cooker

Step 2 - cook meat:
--Brown the ground chicken with the salt and pepper and add to slow cooker
in pot add the yellow onion, bell pepper and jalapeño/serrano, fresh garlic til soft. add to slow cooker.

Step 3 -
then add tomato paste and seasonings and everything else to slow cooker. Add the 3 cans of the tomatoes and chicken broth to slow cooker

Step 4 -
in slow cooker cook for 4 hours on HI until the oil separates..
-I served mine in a bowl with El Patio tortilla chips and cheddar cheese I shredded

Hey guys! I'm new to the subreddit, but am visiting to help my dad.

We have two photocopied recipes, "Black Bean and Chorizo Chili" and "Kickstand Willy's Pork Shoulder Chili," which both come from the same cookbook. My dad loves them both, and I'd like to surprise him with the book they came from.

If anyone knows the book I am referring to, please let me know! Any and all help is appreciated :)