Chili Strut

ppadilha

surprised that with all the culinary threads I couldn't find one on chili, the dish.

winter is creeping in down here, and I like to make me some chili for the mildly cold season that is about to begin. Is that wrong already? Seems like chili is a summer food to a lot of people. I just go off some basic recipe I found some time ago:

3 types of bean - white, black, red (none of that canned shit, especially since canned beans don't exist in Brazil)
2 pounds-ish of meat
garlic
onion
crushed peeled tomatoes
tomato paste
beef stock
salt
oregano
cumin
chili powder
cayenne (not much though, wife doesn't respond well to pepper)
????

+ cornbread

do people have a preference for cut of meat, or cubed vs minced? I usually go with generic ground beef. Any other other spices worth adding, maybe bay leaf? How does the strut make its chili? Are there any secrets to it?

fishmongerfunk

i think in chilli cookoffs the cubed steak is considered the real deal but i prefer ground beef and ground pork. it''s sort of a trendy thing these days, but i have really been into adding chipotle peppers from the can (in that ill sauce-- is it called adobo?)

DJ_Enki

I feel like there was a chili thread, but maybe I'm just inventing that based on the sheer number of chili-cooking threads I've read.

The arguments we're about to have:

beans vs. no beans
ground vs. cubed meat
any meat except beef acceptable?
more than one meat acceptable?
what form the tomatoes should take

batmon

Ill find it.

Dante

edit

Jimster

My brother cooks a mean one with melted chocolate in it as a secwet ingwedient. On paper it would get the finger-crucifix but it doesn't come across sweet - it makes it taste richer.