The key to a good chili is one simple no brainer cooking technique.  Cook your comino/cumin when you brown your meat it makes it taste 100x better versus just boiling it.

That dinner pic looks like something a 7yo would post.  And that “chili” recipe looks like something an asylum resident would post.

Basically a Thorazine thread so far

Jesus.  That looks horrific.

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fpni

you'd have to ask him.  I don't remember the title of the archived thread.  i just go off memory, and taste as i go: bloom and rehydrate dried chiles, sear off beef/deglaze, sweat onion, add garlic, bloom herbs/spices of choice, add stewing liquid (beer, stock, water if times are tough), low simmer based on beef cube size, finalize seasoning.

I believe this is Subnet's.  Quick google search.

Subnet's maybe?

Use a chuck roast cut into chunks instead of ground beef.  Brown it with salt and black pepper hot enough that it sears instead of loses moisture.  

Also find some whole dried chiles.  A local place sells bags of anchos that are fresh enough to still have some chew to them.   Take 3 or 4, clean out the seeds and stems, cut them up or puree them and add to the pot.  

Also get a little can of chipotle chiles in adobo sauce.   They are smokey and very hot - dont use the whole can or the smoke/burn will overwhelm.  Add 1 or 2 of the chiles and 1 or 2 tablespoons of the sauce.   A little goes a long way.  

These 3 things will give any recipe a nice  boost.   I also use black beans instead of red beans if you like beans.

Last time I won the office cookoff it was minced (not ground) chuck, homemade pork chorizo, a bunch of dried red chiles, a couple of fresh green chiles (New Mexico hot), and the usual complement of salt, alliums, and herbs.

that's not the original, which included a lot more drunk talk and sexual references.  but it'll make you a fine bowl of red - just make sure to bloom the chilies and spices before adding the wet.

@subnet

Uh, no, that would taste pretty bad.

John’s I don’t cook CHILI (hotish)


- [ ] Plan 2-3 hours for prep. 5+ hours for cooking

4 Pasilla peppers
3 Jalapeno peppers
3 Serrano peppers
1 oz dried Mexican red peppers ( I use the small hanging type)
1 can 7.5 oz Chipotle peppers in Adobo sauce
1 medium onion chopped or minced ( 1 cup if using freeze dried)
4 cloves garlic chopped or minced (4 Tbs of freeze dried)
2.5-3 lbs beef chuck cubed close to the size of Star Bust candy size
2 teaspoons cumin
2 Tablespoons Olive oil (3 if using freeze dried goods)
2 cups beef stock
2 cups water (divided)
1 tablespoon brown sugar
1 tablespoon Worcester sauce
Salt and pepper to taste (optional)


Stir in the beef broth, 1 cup of water, brown sugar, Worcestershire in a slow cooker. Set temp to 200-250.

Start by lightly toasting the dried peppers in a dry pan about a minute or 2 per side. This will help to release the oils.

Remove from heat and cool enough to handle. Remove the stems and pour out the seeds.

Soak the peppers in 1 cup of the (hot) water while you prepare everything else.

Add the cubed beef to a large bowl and toss with the cumin and a bit of salt and pepper. Make sure everything is nice and coated.

Heat 1 tablespoon oil over medium high heat in a large pot and add the beef. Cook 6-7 minutes, searing the beef all over. Add to the slow cooker.

Remove stems and seeds from all other raw peppers

Dice onion, garlic, Pasilla, Jalapeño, and serrano peppers. Add remaining olive oil to pan and get it hot. Dump in pepper/onion/garlic and stir consistently over high heat for 5 minutes. If you like you chili with large chunks, add this mix to the slow cooker now.

Put the Chipotle and soaked red peppers in a blender/food processor and blend until smooth. If you prefer a smoother chili add the pepper/onion mix in as well.

Pour the mix of blended ingredients into the slow cooker. Let cook for 5+ hours.

I usually begin with browning 1.5 lbs of ground beef with avocado oil in an iron skillet.

The chili pot gets 2 cans of fire roasted tomatoes, 1-2 cans of black beans, and 1 can of chili beans.  I'll add pepper, garlic powder or garlic salt, cumin, smoked paprika, some brown sugar, and throw the ground beef in.

1-2 packets of Kinder's woodfired chili seasoning will make it in the pot and I'll slowly cook all the ingredients for 2-3 hours if I have time.

Occasionally I'll add half an onion to the mix as well.

Serve it with oyster crackers and shredded sharp cheddar.

1-3/4 lb venison stew meat
2 medium yellow onion, chopped
1 green pepper and 1/2 red pepper, chopped
2 tablespoons minced garlic
1 15 oz can Bush Mild Chili Red Beans, drained
1 15 oz can Bush Mild Chili Black Beans, drained
1 28 oz can Hunt's diced tomatoes, drained
2 tablespoon ground cumin
1/2 tablespoon garlic powder
2 tablespoons chili powder
1 teaspoon ground cinnamon
2-1/2 tablespoons Tabasco Sauce

Brown meat. Saute onions and minced garlic, then peppers in juices from the meat over medium/high heat add olive oil as necessary. Place remaining ingredients in Instant Pot and stir well, slow cook high 5 hours.

If you are lazy and want some chili in a hurry try this: https://www.amazon.com/dp/B07DFQ5W4N?tag=arfcom00-20

It's about as simple and quick as you can imagine. Add more heat, beans, diced tomatoes, whatever. It's a cheat, but it's good.

@this_is_necessary hey you are very welcome. I should’ve added that we rinse and strain the beans & it taste better if you only use half the amount of the kidney/blk beans.

well, first you soak 2lbs of kidney beans overnight...

Saute peppers and onions until soft.



Add chorizo, cook.



Add ginger garlic paste, ground red pepper, ground cumin, and ground African bird’s eye pepper.





Grind steak using small hole plate, add to pan. Cook.





Hard boil 4 eggs, add to pan. Chop a handful of green olives, add.



Add salt to taste.

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7 ancho
7 cascabel/guajillo
4 arbol
1 chipotle
2 qt beef stock
3 lbs beef
1 onion
garlic to taste
salt pepper and cumin

deseed chiles and simmer in 1qt beef stock, once softened blend until smooth.  Brown beef and onions add all ingredients together and simmer until tender.

Souplosh
A conglomerate of soup and goulash not chili

Thanks.  Next time I see one I’ll shoot it and grind it for chili!

I've slowly tweaked this recipe over the years until it's to this point. I like it like this. Spicy but not overwhelming, great by itself or over a hot dog.

2 lbs. ground beef browned and drained
1 large white onion diced
3 Tbsp. chili powder
2 tsp. salt
1/2 tsp. pepper
1 tsp. onion powder
1/4 tsp. cumin
1 Tbsp. Worcestershire sauce
29 oz. diced tomatoes (or stewed tomatoes) (two14.5-oz. cans)
15 oz. can tomato sauce
2x 15oz cans of beans, drained and rinsed. I do kidney, black, chili or a mix depending on my mood
A little beef stock
Chopped garlic
2x habaneros
2x jalapenos
2x serranos

Start by gently cooking the onions until they're getting soft. Throw in the beef and brown it, seasoned to taste with salt and pepper. Add garlic near finish.

Add to slow cooker.

Add other ingredients to slow cooker and mix thoroughly.

Cook on low for 10-12+ hours.

Eat with crackers

That’s pretty close to what I do except I add one cup of strong coffee and one bottle of dark beer.  

One yellow bell pepper
One orange or red bell pepper
Two green bell pepper
One onion
Four stalks celery
Three tomatoes
Six garlic
Three carrots
1/2 cup olive oil
--Saute veggie mix until well cooked with olive oil


Two big table spoons cumin
Two big table spoons smoked paprika
Salt/veggie stock
One tablespoon each New Mexico, Guajillo, Chipotle, Pasilla chili powders
1/4 teaspoon celery seed
1/4 coriander
3 cups water
2 tablespoons Worchestire sauce
1/2lb ground beef, browned then add to mix
If you like beans, then add 1 can pinto, 1 kidney, 1 white beans

The best recipe?
Buy a can of Stag chilli

start here:

Take a large cast iron pot and put it on medium heat.

Chop half a piece of bacon up into small bits and put in pot.

Chop a third of a white onion into small bits and put in pot.

Salt and pepper bacon and onions.

Take package of stew beef chunks and trim obvious chunks of fat, cut any big chunks of beef into halves or thirds, put in pot.

Salt and pepper beefs chunks and brown them.  Might add some chili powder and cayenne at this point.

When beef is browned, add a big can of drained Goya red beans and a small can of tomato sauce.

Add more chili powder and cayenne.

Pour a 32 oz. box of beef broth into pot.

Turn heat to low and cover.  Let it cook for an hour or two or three.

Enjoy.

We have chili all the time.

I don't think I've had the same chili twice.

With regular ingredients, its one of those things that's hard to screw up.

Tomato stuff, pepper stuff, ground/chunked beef or venison. Onion. Spices.

and motherfucking beans. Its really not that hard.

I sometimes add a little beer, but it's not usually my thing.

Coffee... even less so

The original recipe is from The Magical Slow Cooker but includes beer, brown sugar, a bullion cube, bell pepper etc that I eventually stopped using.

And lots of Ketchup

I too was skeptical at first but you cannot taste either one but it sure makes the chili amazing good.

I've been using the Carrol Shelby's kit for years.
Quick and decent chili.
No fucking beans!

Wolf brand, open can, pour in bowl, microwave 2 minutes, add cheese, eat.

Make it from all fresh ingredients.
The produce and Meat department is the way to go. The rest are fake food.

INGREDIENTS* 1/4 cup ground ancho chili pepper
* 1 tablespoon ground chipotle chili pepper
* 2 tablespoons ground cumin
* 2 teaspoons dried oregano
* 1 teaspoon ground coriander
* 1/2 teaspoon cinnamon
* 1/4 cup cornmeal
* 1 (4 pound) beef chuck roast trimmed of excess fat and cut into 1-1/2 inch cubes (see note below)
* 8 ounces (about 8 slices) bacon, cut into 1/4-inch pieces (see tip below)
* 2 teaspoons salt my
* 2 small yellow onions, cut into 1-inch chunks
* 5 garlic cloves, chopped
* 3 jalape o chiles, cored, seeded and finely diced (see note)
* 4 cups ( 32 oz) low sodium beef broth
* 2 cups water water, plus more for the chili paste and deglazing the pan
* 1-1/4 cups lager beer
* 1 cup canned crushed tomatoes
* 1 tablespoon molasses, such as Grandma's Original
* 2 teaspoons natural unsweetened cocoa powder
OPTIONAL GARNISHES
* Fresh chopped cilantro
* Grated Cheddar or Monterey Jack cheese
* Lime wedges


INSTRUCTIONS
* Mix the chili powders, cumin, oregano, coriander, cinnamon and cornmeal in a small bow and stir in 1/2 cup water to form a thick paste; set aside.
*  


*                
* Season the beef with the salt; set aside.
* In a large pot or Dutch oven, fry the bacon over medium heat, stirring frequently so it doesn't stick, until the fat renders and the bacon crisps, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate. Pour all but a few teaspoons of fat from the pot into a small bowl; set aside.
* Increase the heat to medium-high. Sear the meat in three batches (it should be in a single layer), until well browned on one side, about 4 minutes per batch, adding more of the reserved bacon fat as necessary. (Hint: Once the meat is in the pan, don't stir or touch it -- leaving it alone will allow it to develop a nice brown crust on one side.) Place the seared meat on a plate. Add about 1/4 cup of water to the pot (it will smoke), and scrape the bottom with a wooden spoon to release all of the flavorful brown bits. Pour the dark liquid over the seared meat.
*    
* Reduce the heat to medium and add 3 tablespoons of the reserved bacon fat to the pot. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and jalape os and cook 2 minutes more. Add the reserved chili paste and saut  until fragrant, a few minutes (it will look clumpy and stick to the bottom a bit -- that's okay).
* Add the beef broth and stir with a whisk until the spice mixture is completely dissolved. Scrape the bottom of the pot with the whisk to release any spices. Stir in the the water, beer, crushed tomatoes, molasses and cocoa powder. Add the reserved bacon and seared beef (along with the juices from the beef on the bottom of the plate) back to the pot and bring to a boil. Reduce the heat to low, and cover, leaving the lid just barely ajar. Simmer, stirring occasionally so the bottom doesn't burn, until the meat is meltingly tender and the juices are thickened, 2-1/2 - 3 hours. Taste and adjust seasoning if necessary.
* Note: When selecting the meat, be sure not to buy anything generically labeled "Stew Meat." Also, you will lose about 1/2 pound after trimming the fat, so if you buy the meat already trimmed and cubed, you'll only need about 3-1/2 pounds.
* Tip: To make bacon easier to chop, try placing it in the freezer for 15-20 minutes first. The colder it is, the easier it is to cut.
* Note: If you touch the seeds of the jalape o pepper, just be sure to wash your hands well and avoid touching your eyes.
* Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Before serving, defrost it in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.

as with many northern mexican dishes, the defining flavor of chili comes from dried chilies, not fresh.