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

  • kambusha@sh.itjust.works
    16·
    9 days ago
    • 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)
    1. 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.
    2. 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.
    3. 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.

    • Orvorn@slrpnk.net
      2·
      3 days ago

      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.

    • ComradeSharkfucker@lemmy.mlEnglish
      4·
      9 days ago

      This sounds very different from the chili I am used to. Gonna make this and report back in a few days.

      Any idea as what would work best as a meat substitute here?

      • kambusha@sh.itjust.works
        3·
        8 days ago

        I’ve been trying to hone a veggie version, but it’s hard because the meat does give it a lot of flavour and ensures it’s not too acidic. The closest I’ve come is with a meat substitute, like beyond / impossible, and add more veggie fats to it.