I need your chili recipe!

[Anonymous]

This is our go-to chili recipe and always a hit. It's good with the lager but usually substitute chicken broth for the beer and add some canned chilies in adobo for heat. We like the tomatoes broken down so usually simmer it for about two hours. It makes a lot but the leftovers are even better.

https://www.realsimple.com/food-recipes/browse-all-recipes/chili-crowd

[Anonymous]

https://robbwolf.com/2013/01/06/ultimate-paleo-chili/

This is my favorite. I was skeptical because it includes coffee, which I hate, and pumpkin pie seasoning. But it really is delicious. No beans in this version, but you can easily throw some in.

[Anonymous]

https://krocksinthekitchen.com/2019/09/01/recipe-brians-super-tasty-vegan-chili-plant-based-oil-free/

Super good, and makes a ton (great for freezing).

I'm sure you could successfully sub meat for the beans, if you want. But it's really delicious as is - maybe a meatless Monday?

[Anonymous]

Nutmeg and apple cider vinaigrette are my secret ingredients...

I do garlic and onion and ground beef or turkey then add rotel, medium chili beans, and tomato paste. Add a bit of chili powder salt pepper to taste (I get no salt rotel). Then add nutmeg and vinager about 20 minutes before finishing. Cool for 2-4 hours.

[Anonymous]

Anonymous wrote:Nutmeg and apple cider vinaigrette are my secret ingredients...

I do garlic and onion and ground beef or turkey then add rotel, medium chili beans, and tomato paste. Add a bit of chili powder salt pepper to taste (I get no salt rotel). Then add nutmeg and vinager about 20 minutes before finishing. Cool for 2-4 hours.

Cook... not cool

[Anonymous]

I use this recipe: https://www.cooksillustrated.com/articles/32-best-ground-beef-chili-recipe It is absolutely yummy. You get a very beefy flavor because of the first step with the baking soda and water. You will be amazed at the difference it makes.

[Anonymous]

If you’ve been using Wick Fowler’s and it’s suddenly terrible, it’s because they started leaving the salt out. Add salt and it’s back to tasting like it used to.

I don’t know if it was to save $$ or be “low sodium” (or both), but I made a pot of awful chili before I realized that there was no salt packet anymore.

I use Wick Fowler’s (with salt!) and a can of Rotel (instead of tomato sauce) and a couple of cans of Ranch Style beans. It’s as good as any “from scratch” recipe I’ve ever tried.

[Anonymous]

Anonymous wrote:https://robbwolf.com/2013/01/06/ultimate-paleo-chili/

This is my favorite. I was skeptical because it includes coffee, which I hate, and pumpkin pie seasoning. But it really is delicious. No beans in this version, but you can easily throw some in.

Cinnamon does not belong in chili! No, no, no!