Lets talk Chili.

just buy the 2 alarm chili package and add 2 cans of dark red kidney beans.

its money

Here you go bruh
LINK

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bryso

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You can follow the recipe on the back of the Mexine brand chili powder, and most will think you're a chili wizard.

This is a true Texas Red Chili

You need a dutch oven, iron skillet wooden spoon

6 or more pounds of bite-sized cubed beef
4 dried ancho chiles
1 medium-sized onion
4 cloves of garlic
chile powder
Mexican oregano
1 bottle of beer Shiner Bock,Negro Modelo
a lime
masa harina.
garlic powder
cayenne
unsweetened Mexican chocolate

Chop da shite. Make your meat bite sized. Mince garlic. Chop onion. Slice peppers. Throw the cooked anchos into a blender and just add enough water to cover them. Let it rest for a few minutes and then pulse until you have an ancho-chile slurry. Take your dried anchos, slice them open and remove the seeds and stems. Lay them flat on a hot, ungreased iron skillet and cook them for a few minutes until they start to bubble. Brown your meat. Don’t cook it all the way through, just sear it one pound at a time in an iron skillet laced with bacon grease. Don’t have or want to use bacon grease? I reckon peanut oil is a good substitute or maybe butter.
After the meat is lightly browned, throw the onions into the Dutch oven and cook in bacon grease until translucent. Throw in the garlic, cook for a minute or so, and then add your beef. Pour two cups of coffee over the meat and add a bit more water. You don’t want to add too much or you’ll end up with soup, not thick, rich chili.
After 30 minutes, remove the lid, stir and taste. This is where the improvisational part of the show begins. Add spices as you see fit until it has a kick of which you approve. I like to add at this point some grated unsweetened Mexican chocolate (about 2 tsps), and more chile and cayenne powder.

Cook, stirring occasionally for an hour. The meat should be getting very tender and your liquid should be getting thicker. Taste it. Add spices as needed. Keep stirring and cooking for another half hour. Now, open your bottle of beer (you deserve it after all this chili-pot babysitting) and pour about 1/3 cup into a glass and mix in a tablespoon of the masa harina. Stir this slowly into your chili pot. Taste it. Add more spices as needed. Cook for about 15 more minutes and then turn off the heat and let it rest.

Now, at this point, you should have a slightly stringy, meaty mass that tastes deep, peppery and rich. Here’s the test when it’s ready: can your wooden spoon stand up in the pot unassisted? If yes, superb—it’s good to go. If not, you may want to cook it a bit longer and add another round of the beer/masa mix.

I let it rest for a while, and then I like to stir in the juice of one or two limes. Pour into bowls, add a dollop of sour cream and/or cheese and serve.

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This is a true Texas Red Chili

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I do mine a little different but you're definitely doing way better than the rest of these ground beef clowns.

I usually try to put 2 different types of meat. Half cubed beef and half cubed pork.

Then about 25-30 chili peppers, 1 large onion, 6 cloves of garlic. I definitely add the shiner bock as well.

I leave the seeds in about 4 jalapenos and a couple of other peppers to give it some spice.

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You can follow the recipe on the back of the Mexine brand chili powder, and most will think you're a chili wizard.

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This is very true.

ETA: And Mexene is made by Bruce Foods, a Louisiana company.

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I prefer a ground meat chili. If I want cubes of meat I'll make a stew.

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The cubed bits become...

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slightly stringy, meaty mass

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No! There is only one right way!!!

Just like there is only one way to boil crawfish. Or make a bloody mary.

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I like my chili w/ ground meat. 1/3 deer, 1/3 beef, 1/3 pork preferably.

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hell yes

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e ground beef clowns.

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I can take that... i admit i can't cook a chili