Yeah I’m not paying attention to that election shit till tomorrow. If I’m tempted I’ll remember I have to stir my chilli.
I’d love to know any tips or suggestions you all have for homemade “no way in hell I’m watching that shit right now” chilli.
Gonna slowly simmer for 4 hours stirring every 5 minutes. Adding cocoa to the mix as I’ve heard it helps
I don’t use salt but rather soy sauce and/or fish sauce which is salt + umami. Smoked paprika also adds a nice smokiness if you’re not using any kind of smoked chilis.
YT and my sub feed. If anything politics comes up, I’ll skip that.
I came up with a new hotdish recipe using chili and made it for some of that Walz good luck. In a casserole dish, par cook 1 box of cornbread mix for 15 minutes. Let sit for 5 minutes, add 1/2c shredded cheddar to a 35 oz can of chili. Spread over parcooked cornbread, top with frozen mini corndogs, bake for an hour.
Eat it with a cinnamon roll. No idea if it’s really a local Midwestern thing, it was claimed as a local thing where I grew up. All I know is chili and cinnamon roll works.
I wonder if it’s possible to make something that resembles chilli when you’re allergic to capsaisin and peppercorn. No issues with regular no heat bell peppers though
Can you do pink peppercorns? They’re a different kind of tree but might have the same chemical.
Otherwise, some of the most “chili” flavors come from cumin and Mexican oregano and garlic. Coriander is another, and you could add a little kick with allspice. Roasting your bell peppers whole until the skin gets partly charred will give you a faux chipotle flavor. You then discard the seeds and throw them in the blender or food processor so you aren’t eating big chunks of char. Onions of course and tomatoes (canned crushed is fine) and of course ground beef and some beans, I use a can of kidney beans, with the liquid, but use what you like. Often some corn flour or meal is added for thicker, you could crush a few chips or crumble a corn tortilla for that.
I’ve got this all out of order! Char peppers under the broiler first, take out and let cool. Saute your onions in a little olive or corn oil, add garlic and beef, get it browned, add spices, turn down the heat while you get the seeds out of the peppers and chop/puree them. Add them, the tomatoes and beans, taste and add salt, and check if you got all those haphazard spices in. (It’s not done, it needs to simmer awhile, but it’s cooked enough to be safe.) Simmer for… maybe 30 minutes? Or until you’re ready to eat it? If it seems runny, add the tortilla/chip “flour” to thicken it.
Solid tips, will have to experiment! I have never tried pink peppercorns, I’ll have to hunt them down. Thanks
Some people are allergic to them, but I don’t know if there’s a Venn diagram overlap with your allergies
