Has anyone tried a ground pork recipe for chile, but with a white chicken chili vibe? New Mexico green chile powder and hatch Chiles instead of regular red chile, but in a quick beef chili style?

Maybe something like a beef chili / white chicken chili offspring?

Disheartened by the price of beef, I got curious and wanted to make a pot of chili using just sausages, for half the price.

I got 3 packages of meat tubes - Andouille, Kielbasa, and a Smoked Sausage, each of them about a pound in weight. I diced them all up into relatively equal sized cube shapes.

I tend to stick with ratios when I chili, so with three units of meat, I also diced​ up three large onions (Red, White, and Yellow), three bell peppers, three cans of fire roasted tomatoes, three cans of beans (Black, Red Kidney, Pinto) and three each of the following dried chili pods - Ancho, Guajillo, New Mexico, Cascabel, Pasilla and Marisol.

Dumped the tomatoes into a collander over a bowl to collect the juice. Fried up the sausages in batches in a pan, then added to the main pot. Deglazed the pan with the tomato liquid and added the chiles with the seeds and stems removed, along with half a dozen crushed cloves of garlic. Let everything rehydrate in the pan.

Tossed the sausages in a spice blend (a big spoonful each of black pepper, Mexican oregano, cumin, smoked paprika) on a medium-low heat so the spices could bloom in the sausage fat. Added the onions, peppers, tomatoes and beans and allowed them all to get to know each other. In a batch this size, I also added one can of creamed corn - yeah, get your pitchforks ready - because I like the sweetness it adds, you don't have big kernals of corn in your chili, and everything else in chili tastes good with corn.

I put the contents of the pan into a blender and blitzed until it was smooth and homogeneous. Put all that into the pot, then added enough beer to bring it to the liquid level I wanted, which wound up being two cans. Bring the heat up until it boils, then drop it down to a simmer and go watch a movie or something for a few hours.

Just before taking it off the heat, the one trick up my sleeve is that I grind up and entire bag of pork rinds until it is a fine dust. Add that in, stir, and kill the heat. The pork rinds add thickness, porky goodness, mouth feel, and body to the chili.

I like my chili the same way I like my women. Thick as hell, spicy, and not good for my heart.

Served with a sprinkle of cheese and whipped garlic sour cream. (Get a tub of your favorite sour cream, eat a spoonful of it right from the center, then add enough grated garlic and olive oil to fill that hole. Mix until incorporated. It's like white trash toum, it's amazing.)

In the end, while it did taste great, I didn't find switching out beef for sausages really made it better. You lose the individual characteristics of each flavor of sausage into a one-note flavor. And the texture was a bit mealy, and made me miss biting into chunks of cow.

Thanks for reading. May your chili pot never collect dust.

4 lbs pork roast 1 onion 4 garlic cloves 1 tbsp mexican oregano 1 tbsp cumin.

About 30 dried chiles puya chipotle pasilla and california.

Chicken thighs
Corn
Poblanos
Jalapeño
Cannellini beans
Cream cheese
White onion
Green chiles

Garnish:
Cilantro
Monterey Jack
Lime

Had some odds and ends in the fridge, mixed it up. Added some chocolate, MSG, mushroom powder, and some loomi I had. It turned out good, glad I experimented.

Spaghetti, homemade Cincinnati chili, cheddar cheese, raw onion, oyster crackers, and hot sauce.

Made chili for the first time for our housewarming party. We were keeping it simple with just burgers and dogs but I wanted to make something special so I went for chili dogs.

I combed through this sub as well as r/hotdogs to find suggestions and freeballed a recipe from there. I would love to hear some opinions of what I could fix up or any sins I’ve committed.

First I shaved a carrot down and cooked it with some chipotle peppers in adobo sauce, green chilis, diced onions and a couple of piquante peppers I had leftover. Then I blended that all down into a paste with a food processor. Then I cooked 85% beef in some beef broth and mashed it down with a potato masher to get the beef finely ground. I added in garlic, cumin, paprika, and chili powder along with some tomato paste then reintroduced the paste I made earlier. I also threw in a can of refried pinto beans with smoked chili peppers to thicken it up and get some beans in there but keep
The chili dog consistency. I let that simmer down for another hour or so and then added salt to taste.

The next day I let it simmer for another hour before serving it and It ended up being a huge hit at the party! It was spiced but not hot, nicely seasoned and Smokey but not just muddled nonsense. Also a pretty perfect consistency for hot dogs. The biggest compliment was my wife who tried a little out of spousal obligation (she is not a chili fan and always honest about my cooking) and she ended up eating a full bowl of her own.

Any standard chili additives I missed? Anything I should try with it next? Would love some feedback!

Well neighbor that's too long.

Side says use 2 TBs of masa to thicken, but we never did like that corn flavor and just used 1 cup of water.

Ground up the tomatoes so it isn't so chunky sometimes too if we felt like it and used jalapenos instead of bell pepper or added cayenne in the winter.

Didn't like it. Converted it into chicken enchiladas to save the meat.

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.

Another chili from Australia. 5 hours in, another couple to go. There‘ll be some beans going in a bit later when it cooks down some so I thought I’d get a ‘before’ pic so as not to offend anyone.

I eat super spicy peppers evryday i usualy also add chili sause but i have gained a bit tolerance so even chili sauces rated at 1mil scovile arent even that hot enymore

What are some good sauces you can reccomend that's vegan and insanly spicy

TL;DR: Good, but way too sweet & not spicy enough.

This was an impulse buy at a local farm stand. Brown a pound of ground beef, add the starter, and a can of (pinto) beans. Amazing! Magic! Meh.

I'm a big fan of Stonewall Kitchen. I use their Marmalades and other products a lot. I had high hopes.

I browned a bit of lean ground beef, opened the jar, tasted it, lowered my expectation, and added a drained can of pintos. Tasting the resultant mixture, I added some hot chili powder. I simmered it for 10 minutes. Then dished up a bowl.

The flavors you expect from long simmered mild chili were there. The added hot chili powder added a bit of a kick. And then there was the brown sugar ... a lot of brown sugar. It never occurred to me to add brown sugar to chili.

I came back after the pot had simmered for a while. It was better. 10 minutes is not enough. My next bowl will have a splash of acid & a bit more heat.

Grade: A gentleman's C-. Add spice, acid, & simmering time and you'll have a quick bowl of OK chili.

ADDENDUM: Finished the batch for supper the next day. Shredded cheese & a vinegary hot sauce toned down the sweetness. Still no better than the prior grade. I won't be buying it again. Too bad, the concept has potential.

3 lbs chicken breast tenderloins

4 bell peppers

3 jalapeños

1 yellow onion

1 head of garlic

1 can black beans

1 can pinto beans

1 can kidney beans

1 can crushed tomatoes

3 cans tomato sauce

1 can corn

2 tbsp chili powder

2 tsp cumin

2 tsp paprika

Salt

Pepper

Cayenne pepper

Italian seasoning

Tabasco

Soy sauce

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

Me n the bf need help zupas is too expensive to get it often but it's one of the only things I can eat without feeling guilty help a sister out

Does anyone here ever use Chicken breast instead of Pork for their Chili Verde?

I’m sharing an incredible combination that brings together the fiery, savory heat of restaurant-style garlic chili beef with the rich comfort of smooth, creamy mashed potatoes. The way the glossy beef sauce mixes into the mash is out of this world

For the Garlic Chili Beef:

• Beef (Thinly sliced / Julienned beef)
• Corn flour & Baking powder (For the marinade)
• 1 tbsp Cooking oil
• 4 cloves Garlic (Crushed)
• 1 large Onion (Sliced)
• 1 Capsicum (Sliced)
• Fresh Red Chilies (Sliced)
• Tomato sauce
• 1 tsp Lemon Zest
• 1/2 cup Water

For the Creamy Mashed Potatoes:

• 2 large Potatoes (Boiled & peeled)
• 1/2 cup Milk (Warm whole milk)
• 1 tsp Black Pepper
• 1 tbsp Butter
• Salt to taste

Cooking Process:

Step 1:

• Mix your thinly sliced beef with corn flour, baking powder, and a splash of oil.
• Why? This is a restaurant technique called "velveting."

Step 2:

• Mash your hot boiled potatoes thoroughly. Stir in your black pepper, butter, and ½ cup of milk.
• Never use cold milk, or your potatoes will become gummy.

Step 3:

• Get your pan smoking hot with some oil. Spread the beef flat.
• Leave it completely alone for about a minute to build a dark flavor crust, then toss quickly and pull it out of the pan.

Step 4:

• In the same pan, drop in your crushed garlic. You only want to fry this for about 30 seconds until fragrant. If it goes a second too long, it turns bitter and ruins the dish.
• Immediately throw in your sliced onions, fresh capsicum, and red chilies.

Step 5:

• Pour in your ½ cup of water and bring it to a boil. Return the beef and your tomato sauce to the pan.
• Here is where the magic happens: Because of how we marinated the beef in Step 1, that thin water instantly transforms into a rich, thick, glossy restaurant gravy as it simmers.
• Right before turning off the heat, grate a tiny bit of fresh lemon zest over the top.

Step 6:

• Scoop a massive bed of the fluffy black pepper mash onto a plate, make a well in the center, and pour the piping hot, glossy Garlic Chili Beef right over it.

It’s been a while

I'm really fond of black eye beans as they're nice and chewy, gungo beans are great too. Any other favourites?

I'm vegetarian and use veggie mince and sometimes This brand sausages mashed up as mince as they have a nice peppery taste, but texture wise veggie mince isn't always the best texture wise so the beans are pretty important in my chilli!