What the fuck is beanless chili? If chili isn’t turning your asshole into a musical accompaniment, it’s just not chili.
My recipe uses coarse ground beef and stew meat and is most assuredly not hot dog or sloppy joe material. It's far, far better than the soup depicted in the photo that Elwood posted.
What kind of beans are we talking about here? Kidney beans (and black beans) are disgusting, but ...., they are a staple of chili. While I do like chili with pinto beans and a bit less chili powder, its .... it's not really chili, is it?
2lbs of Ground Chuck 1lb of Conecuh Smoked Sausage (sliced) 2 cans of Rotel Chili Fixin's 2 cans of Hunts Petite Diced Tomatoes (THESE MATTER! It doesn't taste the same with store brand tomatoes) 4 cans of Luck's Pinto Beans 2 cans of El Pato 2 white onions (chopped) Chili Powder Garlic Powder Cayenne Pepper Paprika Oregano Cumin Salt Pepper Worchesterchestershireville Sauce Brown the hamburger meat and onions together. Drain. Add in sliced sausage, Worchesterchestershireville Sauce, dried powder ingredients (except the flour), and both cans of El Pato. Mix well, making the world's spiciest sloppy joe. Add the Rotel, tomatoes, and Pinto beans. Heat over medium/low for 30 minutes stirring occasionally. After 30 minutes, add 3/4 cup of COLD water to 1/2 cup of masa flour and mix well. Add to pot and stir in. Let simmer for five minutes to thicken and serve. I prefer cornbread, shredded cheddar cheese, sour cream, and chopped green onions. You'll know you've done it all right when, a few hours later, your farts sound like a baloney windmill slapping against a wet tile floor.
Thank Crom you at least use pinto beans (though you lose points for taking the easy way out by using canned ones ). Kidney beans are the devil's testicles.
I don't go by any recipe when I make Chili. I do a baseline ground beef, beans, tomato sauce, diced tomatoes, chili powder, garlic, onions, and cumin (all to taste). Then I look around the kitchen. If I see a half empty cup of coffee from when the in-laws visited (when did the in-laws visit?? ), in it goes. Oh yeah, I've got some of that high end Italian cocoa powder left over from when I made that vegan chocolate cake for that weird girl at work's birthday...throw a little of that in. Ooh! What's that I see on that dirty plate? Why it's leftover bacon from breakfast yesterday! THAT's going in. Then I check the refrigerator. Left over meatloaf, to-go box pico, Half eaten taco, some stale Cheerwine, In it all goes. Come to think of it, that's pretty much how I make BBQ sauce too.
Luck's is the only brand of canned I use. I prefer the ones seasoned with onions, but my Pig doesn't always have them. They were originally founded in Georgia before being bought by a company from Minnesota a few years ago. Thus far, they haven't jerked around with how they do things. Agreed.
