re: Is chili just extra meaty spaghetti sauce?

I like to use beef short rib meat.

quote:

---

My shortcut for convenience...2 Alarm chili kit

---

I usually make Cooks Country chili which I will put below. I needed to make some quicker with less steps last weekend, so I used the 2 Alarm kit and it was fine. I used Dos Equis beer, chopped fresh poblano peppers, semi sweet dark chocolate, a little coriander, some extra cumin, chopped onions sauteed with the meat and topped it with cheese, sour cream and chopped red onions. It was fine.


Five Alarm Chili from Cook's Country

I added chocolate to this and did not put the beans in. I don't follow the measurements exactly. It's very good. I also used Dos Equis for the beer.


Serves 8 to 10

Look for ancho chiles in the international aisle at the supermarket. Light-bodied American lagers, such as Budweiser, work best here. Serve chili with lime, sour cream, scallions, and cornbread.
Ingredients

2 ounces dried ancho chiles (4 to 6 chiles), stemmed, seeded, and flesh torn into 1-inch pieces
3 1/2 cups water
1 (28-ounce) can whole peeled tomatoes
3/4 cup crushed corn tortilla chips
1/4 cup canned chipotle chiles in adobo sauce plus 2 teaspoons adobe sauce
2 tablespoons vegetable oil
2 pounds 85 percent lean ground beef
Salt and pepper
2 pounds onions, chopped fine
2 jalapeño chiles, stemmed, seeds reserved, and minced
6 garlic cloves, minced
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon dried oregano
2 teaspoons ground coriander
2 teaspoons sugar
1 teaspoon cayenne pepper
1 1/2 cups beer
3 (15-ounce) cans pinto beans, rinsed

Instructions

1. Combine anchos and 1½ cups water in bowl and microwave until softened, about 3 minutes. Drain and discard liquid. Process anchos, tomatoes and their juice, remaining 2 cups water, tortilla chips, chipotle, and adobo sauce in blender until smooth, about 1 minute; set aside.

2. Heat 2 teaspoons oil in Dutch oven over medium-high heat until just smoking. Add beef, 1 teaspoon salt, and ½ teaspoon pepper and cook, breaking up pieces with spoon, until all liquid has evaporated and meat begins to sizzle, 10 to 15 minutes. Drain in colander; set aside.

3. Heat remaining 4 teaspoons oil in now-empty Dutch oven over medium-high heat until simmering. Add onions and jalapeños and seeds and cook until onions are lightly browned, about 5 minutes. Stir in garlic, cumin, chili powder, oregano, coriander, sugar, and cayenne and cook until fragrant, about 30 seconds. Pour in beer and bring to simmer. Stir in beans, reserved ancho-tomato mixture, and reserved cooked beef and bring to simmer. Cover, reduce heat to low, and cook, stirring occasionally, until thickened, 50 to 60 minutes. Season with salt to taste. Serve.

FT, if you roast the jalapenos and then chop them up, they add another flavor dimension to whatever chili you're making. Sometimes, I add both fresh and roasted.

quote:

---

Apparently it is in Cincinnati. They are so confused.

---

For the record, people in Cincinnati are nuts for liking that.

quote:

---

Don't they put cinnamon in it too?

fricking psychos.

---

Not sure, I haven't looked into it.

It's fine for a chili dog (which they do sell), but on spaghetti it's just not good.

Different seasonings

Do you use chili powder in marinara? I sure wouldn’t.

You must hang out with people who have no fricking idea what they’re talking about

quote:

---

People get snobbish AF about chili.

---

The thing about chili is it is simple comfort food, difficult to elevate unless it is deconstructed. It is also damn near impossible to frick up unless you make it literally too hot to eat. As a result even people that otherwise can't boil water think they have the ultimate chili recipe in their arsenal. The issue is that it is just their comfort food. There is no point preening and strutting about a dish that will never see the menu of a starred restaurant. Make it the way that hits that comfort food spot for you and accept others are looking for a different flavor and texture profile.

My recipe is simple, ground beef, three kinds of beans, onion, garlic, bell pepper, and seasoning. I rely heavily on chili powder because it already has paprika, garlic powder, cayenne pepper, onion powder, oregano, and cumin in it. I usually only adjust the flavor outside that with cumin and cayenne and some salt. It isn't haute cuisine and isn't meant to be, I make 4 or so gallons in October and we eat it over the course of the winter. I eat it with cheese and saltines, YMMV.

You were dropped as a child weren't you?

quote:

---

. I eat it with cheese and saltines

---

Same but add the hotdog in a bun smothered in it from time to time.