I think of if as a tasty shortcut as it’s already heavily seasoned and flavored I tend to add much less of my own seasonings.

Additional ingredients are:
Red kidney beans
Pinto beans
Diced tomatoes
Diced Poblano peppers
And shredded sharp cheddar for garnish

Simple yet loaded with flavor (and sodium)

Made chili for when the wife gets home from work

Joined WW in solidarity with my wife. Made a pot using as many 0 point items as I could. 93 lean beef, tomatoes, green chilis, onion, garlic, tomato juice, chili beans and black beans. All 0 on this absurd program. I always add a can of condensed tomato soup for the thickness and flavor, that was pretty much all the points... 2 points a bowl for a hearty chili!

Last year I came in dead last in a chili cook off. I think I used too many different ingredients. Different peppers, different beans, corn. I want to strip it down to as few ingredients as possible while still having an appropriate kick. Any pro tips? Thanks!

Used the 2am chili recipe, should have added some more liquid, she's thiccc.

Added a little ground pork to the venison for some fat to hold it together.

For a pot of chili built around ancho and guajillo paste, how do you decide whether to blend in the soaking liquid or discard it and use fresh stock?

Is bitterness mostly down to the chiles themselves, the toasting, or the soaking time? What taste checks do you use before adding the paste to the pot?

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.