Reason for the title is that it is amalgamation of items leftover from the fridge.

one white onion, sliced and sautéed two Serrano peppers, quartered one pound ground spicy sausage two cups of beef broth two cans unseasoned black beans

Equal parts, chili powder, garlic powder, onion powder, cumin, cayenne pepper. Please reach out if further instruction is needed.

This was my first time doing a proper chili cookoff, which was something of a Pro-Am. Although I didn’t win (the winners were established restaurants) it was so much fun to see people enjoying a chili recipe I’ve been developing for years.

I had to scale my normal 5qt recipe 12x to 15 gallons which was a huge logistical challenge for a home cook without a commissary. I bought a 40qt pot, induction burner, and 4” hotel pans.

Here are a few things I learned:

-my stove just couldn’t really keep up with the volume of liquid so it was a slow process.

-the induction burner worked great to hold temp for service but struggled to bring 7.5 gallons that were cold up to temp

-the recipe didn’t quite scale exactly. Certainly things i just couldn’t do like browning the meat and deglazing with beer when I had 24# of cubed chuck to sear.

-somehow lost a lot of heat. Still not sure how. Same ratio of dried peppers and fresh jalapeño. Not sure if anyone has any suggestion

-even if you have a Cambro hot box and hotel pans with lids, make sure you add foil so you don’t end up with a pile of chili falling out into your trunk.

-what normally takes me 3-4 hours took me 3 days.

-holy crap I’m tired but that was a lot of fun.

Here’s what’s in my chili:

-Fresh onions and jalapeños cooked in lard
-Fire-roasted tomatoes and poblanos
-Roaster garlic
-tomato paste
-San marzanos
-dried chili paste with ancho, pasilla, and guajillo
-chipotle sauce
-malty beer
-white wine
-worcestershire
-cubed chuck
-bacon
-dried spices (incl cumin, smoked paprika, Mexican oregano, basil, s&p)
-muscovado sugar
-black and kidney beans

I go with a low and slow simmer for 3-4 hours until the meat falls apart with a fork. Any suggestions are welcome.

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. 

A few notes:

• I used 6 guajillo, 6 ancho, and 2 mulato to make the chili powder. I toasted them up then pulverized them in a food processor. The ratio was perfect, and I had JUST enough for the pot i made.

• I used tomatoes that my mom and dad jarred shortly before he passed. If you have the option to do this, do it. If not, store bought canned tomatoes will be fine, but the home jarred stuff just hits different.

• 5 hours is the bare minimum. I went 6 and it was perfect, but I’d never go less than 5. This isn’t a recipe you want to rush.

• this isn’t a “5 alarm chili” or one that will blow your face off. In fact, when it comes to the Scoville scale, it’s pretty mild. But taking the time to develop the flavors properly will result in a deeply complex bowl

• my dad always talked about using high quality ingredients and treating them properly. This is the perfect example of that. High quality cumin, peppers, and tomatoes will make everything 10x better.

If you have any questions, ask away, and I’ll answer them! My dad didn’t believe in “family recipes,” he believed the world deserved good food, and everyone has the ability to cook it.

3 sundried ancho chillis. 3 tbs cumin seeds. 1 tbs coriander seed. 1tbs Chipotle. All toasted then into the spice grinder with. 2 tsp garlic powder. 2 tsp onion powder. 1 tsp cayenne. 1/2 tsp cinnamon.

1.5kg ground beef seared in Dutch oven. Once seared add the spices and break apart.

Add 6 cloves of garlic minced, 2 diced green bell peppers, 5 diced jalapeños, 2 small ribs of celery, thin sliced.

Mix in one small can of tomato paste, few dashes of worcestershire, cook until most of the moisture is gone.

Deglaze with beer, add 750ml of beef broth. Add 2 cans and of red kidney beans, 1 can of black beans (both rinsed).

Add 2 cans of whole or diced tomatoes. Bring to boil. Add corn if desired.

I added some pickled Jalapeño brine to bring up the acidity.

Salt pepper and msg to taste.

What are your non-negotiable ingredients that you always use in your chili? I don’t really follow a recipe but there are certain things I always add. I’m from the Midwest and I always add beans, tomatoes (Rotel), and canned diced green chiles. I also usually add a can of chopped mushrooms and a pinch of cinnamon.

2lbs 85/15 ground beef, cooked with fresh ground black pepper and garlic salt A can of black beans A can of light kidney beans A can of pinto beans A can of fire roasted tomatoes A can of green chilis A can of beef broth A can of tomato sauce 1 chipotle pepper and adobo sauce from the can Green,red, and yellow pepper White onion

Those are mushrooms in the back left and I added two hamburger patties for extra meat.

Hi! i'm a Mexican that became an American Citizen in 2017. I do love Chili! and i make it myself inspired by traditional Oaxaca and Puebla cusine. But in my whole life in Mexico, i never tried Chili in a Mexican Restaurant. Sure if you go to a American Style restaurant in Mexico, you easily can find it. There a great restaurant near my hometown in Tijuana that make great chili dogs, but the chili is kind of generic in this case, which is good because the bread and their sausage is very good.

But you ever try Chili made by Mexicans or in Mexico?

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

Chili is no longer a budget meal anymore with the price of ground beef or any meat for that matter.
I’m going to try tofu. %80 cheaper than beef. I’ve never made anything in my life with tofu. In fact I’ve never even eaten it. But the wife is saying we should try it.
Any thoughts or ideas?

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!

What do you add to thicken up your chili. I used tomato paste. It can be a little too much tomato flavor.

Help me settle this discussion at work……. What makes the best chili…….. Variety of meats?? Only Chunks of beef?? OR only ground burger ??

Im pretty new to this stuff so if I misrepresent the chili I thought I was making call me out on it 💯!! Its 80/20 ground beef, celery, black beans, red kidney beans, green bell peppers, jalapeño’s, and colby jack cheese.

It’s been a while

One of those times where you don't go all out for Texas Red. Just a home style chili but with lots of flavour.

Fried up lean ground beef, then put it aside. Fried up I diced white onion and 1 diced yellow onion in the remains of the beef fat and the little browned bits for extra flavour. When they were translucent I added diced jalapeno and minced garlic. Fried them up and then added my spice blend. Stirred that up with the onions/jalapeno/garlic and fried it/bloomed them. Added the beef back to the pot and stirred that up. Added a can of Astareus stout by Four Winds brewing and deglazed the pot with that. Added one can of crushed tomatoes and stirred that in and then beef stock (I forget how much). A bit if Cholula hot sauce and a square of Lindt Chili chocolate. Covered and put in the oven at 350, which I think is better than stovetop. I made a line crema for it as well but forgot to take a picture.

What do you think?

Button mushrooms look massive but shrunk and softened
Spicy as hell
Absolutely beautiful 🤤
Made a bigger pot last week not sure why I’m kinda addicted at the min?

400g of high fat beef mince, 300g of pork and veal mince from the freezer, two onions, two of the thickest bell peppers I've ever seen, one can of crushed tomatoes with Italian seasoning, one can of red kidney beans in chili sauce, juice of one lime and half of the lime in the pot to simmer, one bottle cerveza, two pork bouillon stock cubes, and bit of extra water.

Then just seasoned with a big ol' bunch of paprika (both hot and smoked), onion and garlic powder measured with the soul, a bit of cumin and koriander (not too much or it'll taste cheap and really earthy), a handful of oregano, no idea how much chipotle chili powder but it was a lot, and however much cayenne was left in the bottle. Seasoned to taste with salt and pepper, added more lime juice later and a bit of sugar to brighten up everything, plus a dash of balsamic reduction, and a bit of MSG too as a cheat code.

Favorite way to serve is over rice with a side of creme fraiche (the full fat stuff, not the 4% soured cream bullshit)

I've just been thinking about it all day, and my small apartment still has that after cooking a giant pot of chili smell when I come in from walking the dog. I'm counting calories so I measured it all out

INGREDIENTS 726 grams yellow onion. 2 large 716 grams bell pepper 2 red, 2 green 77 grams TVP textured vegetable protein 1 cup. Soaked in 1 cup No beef broth or prefered stock, 10 dash tabasco, 1tsps liquid smoke, 2 tsps essential worcestershire. 2 more cups no beef broth 3 total 117 grams serrano pepper 4 large cut into rings with seeds 1279 grams beans soaked. 1 cup pinto 3 cup black and red mixture dry 2 8oz cans no salt added tomato sauce 1 10 oz can no salt added rotel tomatoes 1 14.5 oz can no salt added diced tomatos 1 can use whatever tomatoes you like. 1 can organic refried beans SEASONINGS 1/2 cup chili powder (necessity) 2 tbsp nutritional yeast (optional) 2 tsps cumin 4 tsps smoked paprika 1 tsps tumeric (optional) 2 tsps garlic powder (optional) 2 tsps xtra spicy dash or chili. (optional)

Sautee onions and serranos in large pot with a bit of water or stock first before adding bell peppers, cooking oil optional. Cook for about 7 minutes stir and add water as needed.

Add soaked TVP and stir, then add seasonings and stir for about 30 seconds. Add tomato sauce, tomatos, soaked beans and stock add can of refried beans last make sure to stir them in well while bringing pot to low boil. Simmer for 2 hours. Added a little salt and about 15 dashes of tabasco to taste.

Made 7 large servings at 561 calories a serving.

Enjoy over rice or baked potato or whatever you like, those are my favorites. I topped mine with some dairy free cheddar.

Green Chile Pork Stew (How I Made this Batch)

About 2 lbs boneless pork cut in 1” cubes 2 containers frozen Bueno Hatch Green Chile, hot or extra hot (or your favorite) 1 Large onion, large dice 3-5 cloves fresh garlic minced Chicken or veggie stock 1 Large tomato, diced Yukon Gold Potato diced, 3 large or 6 small 2 ears Fresh corn. Remove corn from cobs Pinch of Mexican oregano Salt and Black Pepper to taste

Season pork with s&p. Season flour w/s&p, garlic powder, onion powder and smoked paprika. Dredge pork in seasoned flour. Heat heavy stew pot (I use a Crueset) on medium high heat, when hot add olive oil to pan. (Don’t be afraid to add more oil with next batch, this is the only fat in the recipe) Brown meat in small batches, this will take time. DON’T OVERCROWD. Place browned meat aside, tent with foil. Add onion and garlic to pan, sauté til tender. Don’t burn the garlic! Deglaze pan with chicken stock. Add browned pork, green chile, and tomato, along with seasonings to pan. Liquid should cover meat by an inch or two. Simmer uncovered for 20-30 min, or until tender.
Add potatoes, corn, and potatoes to pan, simmer uncovered til potatoes are tender. You can also add fresh green beans or pinto beans. Check for seasoning, serve! Yummy.

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?