In addition to my advice on your bloody Mary abomination chili
Around 10 or 15 years ago, I learned this chili recipe from this comic I probably found on Reddit. It has always served me well, and it is the basis for how I make chili today
To this recipe I also add some chili peppers, usually jalapenos (because otherwise it’s not chili)
A can of chipotles in adobo
I’ve tweaked the ratios spice blend a bit to my taste and added a bit of cocoa powder and cinnamon.
It should probably be noted that I tend to make bigger batch, often working with 2-5lbs of meat (and I prefer coarse ground or something even finely cubed meat as opposed to regular grocery store ground meat)
I usually have 2 or 3 different cans of beans in mine because I like beans
I’ll usually do 2 or 3 bell peppers, usually of different colors
Some bacon, some chorizo
Screw that “a shot of beer” it gets a whole can. Occasionally wine instead if that’s what I’m drinking while I’m cooking.
Often some coffee and/or various liquors (whiskey, rum, tequila, or Brandy)make their way into the mix at some point. Sometimes there’s beef stock involved.
I also pay really fast and loose about what canned tomato products go into my pot, whole, crushed, diced, sauce, doesn’t matter too much, it’s all gonna cook down into unrecognizable red-brown deliciousness by the time I’m done. Just try to get roughly that sort of ratio of tomato products to beef
For bonus points, get your cowboy on and do this in a pot hanging from a tripod over a campfire.
Normally I end up letting this simmer for up to around 6 hours. If it starts looking too thick/dry, add some liquid, usually beer in my case.
In addition to my advice on your bloody Mary abomination chili
Around 10 or 15 years ago, I learned this chili recipe from this comic I probably found on Reddit. It has always served me well, and it is the basis for how I make chili today
To this recipe I also add some chili peppers, usually jalapenos (because otherwise it’s not chili)
A can of chipotles in adobo
I’ve tweaked the ratios spice blend a bit to my taste and added a bit of cocoa powder and cinnamon.
It should probably be noted that I tend to make bigger batch, often working with 2-5lbs of meat (and I prefer coarse ground or something even finely cubed meat as opposed to regular grocery store ground meat)
I usually have 2 or 3 different cans of beans in mine because I like beans
I’ll usually do 2 or 3 bell peppers, usually of different colors
Some bacon, some chorizo
Screw that “a shot of beer” it gets a whole can. Occasionally wine instead if that’s what I’m drinking while I’m cooking.
Often some coffee and/or various liquors (whiskey, rum, tequila, or Brandy)make their way into the mix at some point. Sometimes there’s beef stock involved.
I also pay really fast and loose about what canned tomato products go into my pot, whole, crushed, diced, sauce, doesn’t matter too much, it’s all gonna cook down into unrecognizable red-brown deliciousness by the time I’m done. Just try to get roughly that sort of ratio of tomato products to beef
For bonus points, get your cowboy on and do this in a pot hanging from a tripod over a campfire.
Normally I end up letting this simmer for up to around 6 hours. If it starts looking too thick/dry, add some liquid, usually beer in my case.
Credit for the original recipe: cookingcomically.com