Changes:
ancho instead of cayenne (not bad, but inferior I think)
no corn (I prefer it with but it's not huge)
jalapeño instead of habanero (not spicy at all instead of too spicy, unable to find a happy medium. less habanero next time maybe)
smoked paprika (unsure of results, will try again next time when I use cayenne instead of the ancho)
Overall is still excellent though
That's all thanks
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I was about to tell you my top secret
ingredient but then I erased it before 
posting 
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I have to avoid carps chili posts because I fear I may chimp out in here and post my family's secret chili recipe.
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Recipes should
only be secret 
if they have people as ingredients
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A little human meat in chili never hurt anybody
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Ok Lycaon
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Can you send it to me?
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Im going to r*pe you.
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When is the official rdrama chili cook-off? Badges included of course
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The thing that took my chili to the next level was starting with bacon fat instead of vegetable oil to saute everything.
(Tinfoil hat time) Putting peppers in early gives a lingering heat, where putting peppers in late gives you a more upfront heat. I usually put habaneros in with my onions and bell peppers. Jalapenos minced and put in later.
San Marzano tomatoes are usually a good call too.
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Do both.
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I usually put the high heat peppers in early, so I have time to adjust. Then tasty peppers toward the end. I've tried multiple pepper drops; Jalapeno then serrano then hatch... But it can get out of hand if I get too fancy.
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Cooking with vegetable is the equivalent of eating crayons. No wonder I have never met a single smart person in my entire life except myself ugghhh
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You sound
like a fine cook.
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smoked paprika is the single greatest spice there is, i put it in everything
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ancho is good but it's not a substitute for cayenne, it's a very different flavor
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People told me to 😭
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sorry we gave you bad advice
ancho is kibda sweet, but it has zero heat I like to use it on bbq dry rubs
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Would ancho and cayenne together work or would it clash or would one overpower the other? I'd never heard of ancho until last weekend but like a million people shilled it so I'm not ready to ditch it
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I think you could do both. Ancho is really a sweet/smoky pepper flavor so it's appropriate when that's what you're going for.
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Very good to know. I think next time I will use both and either a single hab or a few serranos per another comment itt
As far as I can tell this is really basic chili but it kicks the shit out of how I used to make it and I'm really enjoying this.
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You're learning! It's really cool to get a feel for flavors in cooking. Plus everyone should get the chance to find out what they really like.
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I just want to have my own really good chili recipe and I've been trying for ages and it's all been just passably good at best until last weekend :(((((((
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Cayenne pretty much overpowers everything. If you want some sweetness, add sugar or honey.
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ancho isn't sweet-sweet though. It's like, smokey-pepper-sweet but like the sweetness of a sweet pepper. So not sugary but sweet/chocolatey undertones? It's hard to explain.
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Never tried it, but I figured it was subtle, which is exactly the kind of flavor that cayenne overpowers.
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Ban those morons, ancho is better with sweet chilis. Add more chili powder and cayenne if jalapeños arent spicy enough. Or roast your peppers
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Should I not use it in spicy chili
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I think you could use it in a spicy chili, but as a complementary flavor rather than a replacement for paprika or cayenne. It's not spicy though (it's dried poblano, which has the spice of a bell pepper) so expecting any heat from it is a mistake. Also you have to use it heavily if you want it to take center stage, flavor wise.
I've used it with other chili peppers/powders in like, enchilada gravy but I primarily like it as a dry rub (or in a marinade) for brisket, ribs, chicken or skirt steak. Grilling or smoking it brings out the smokiness and gives the meat a little peppery flavor without overpowering things. It's something that gives complexity of flavor and a little color rather than workhorse spice.
Roasting peppers is a good idea, also toasting spices can be a good way to bring out their flavor too. I've never tried it in chili but I don't see why it wouldn't work.
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can i get the original recipe you're talking about?
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2lbs ground beef
32oz dark red kidney beans (drain if canned)
30oz diced tomato (drain if canned)
8oz tomato sauce
3/4 of a yellow onion*
2 green bell peppers
4 cloves garlic, pressed or minced obv
3tbsp chili pepper
2tbsp cayenne pepper
2 habaneros, pureed (a bit too spicy last time, suggest 1-1.5)
1tbsp black pepper
8oz hot green chiles
Apply garlic powder, onion powder, paprika as much or as little as you want
Mix in slow cooker
Cook on high for 4 hours or low for 8-10 I think
If you're adding corn, add it with like 15 minutes left on the cook and stir it in
Serve with a liberal helping of shredded cheddar on each bowl. Or if you're a real cheese GOD then garnish every two scoops with it.
*you may want more onion, not my thing though
I'm not a food snob tho idk if it's actually good but I really really like it
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What's wrong with my beans
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If you serve a chili with beans in it in Texas you will be shot. Beans do not belong in my chili and if you need beans to make your chili taste better YOU FRICKING SUCK.
Love you carp.
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Chili without beans sounds terrible lmao what
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!texas chads back me up. WE DONT PUT BEANS IN OUR CHILI AND ITS STILL THE BEST IN THE WORLD. CARP DONT HURT ME LIKE THIS
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I'd go so far as to say it's not even chili if it doesn't have beans
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I cant talk to you anymore carp im sorry. I didn't realize you were THIS FRICKING R-SLURRED!
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This is true, chili without beans is basically Mexican Ragu.
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It's called "chili with beans" because chili does not itself include beans.
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I disagree, but I understand people who like beans in chili. It's just something Texans have a deep-seated revulsion towards. I've also noticed a lot of Texans use another starch on the side instead of beans, like cornbread or something.
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I'm from Texas and I've never seen chili without beans
Do you replace it with something or is it just ground beef?
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I refuse to believe that. You arent a REAL TEXAS. I HATE YOU. YOU WERE SUPPOSE TO BACK ME UP.
IM NOT CRAZY IM NOT CRAZY IM NOT CRAZY.
im NOT CRAZY IM NOT IM NOT IM NOT. DONT PUT BEANS IN CHILI YOU BIPOCLETS
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I don't use ground beef in chili, I have standards
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They Texas way is superior but I do beans in chili when I hike for extra calories
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That is acceptable. Chili mac while camping/hiking does hit diff.
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I prefer chili with beans actually.
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Blocked.
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Yeah beans are just filler. Instead you should have more meat, or veggies.
Also, if you need filler like beans I've really come to enjoy hominy instead.
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banned from Texas forever
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I will gladly shoot carp (in minecraft) if I ever see him in my state (in minecraft again) (double minecraft).
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Best chili is made o
f
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hot darn that sounds amazing, thanks carp!
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no IT DOESNT DONT ENCOURAGE HIS BEAN CHILI. FRICK YOU ALASKAN I'LL KILL YOU.
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This neighbor ain't eating beans
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Simple,
Voila!
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If two habaneros were too many I'd try one, but puree it then cook it down in a pan with any other vegetables you add (onions and garlic are fine, chili purists are spergs). That will help kill some of the heat.
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Yeah next time I'm going to try 1 or 1.5 habaneros, the jalapeños taste good but they lack any sort of kick. And chopping them just made me want nachos.
Would I still pan cook it if I'm using a slow cooker for the chili?
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Like legitimately no kick? The r-slurs at Texas A&M bred a jalepeno with basically no spice. Sometimes you get those. They should have some kick. Not overwhelming like eating an habanero but spicy still
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in
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Total Aggie death when
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Not soon enough
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Cook vegetables on a high heat in a pan a before throwing them in the slow cooker (for onions I'd chop them, cook 2/3 in the pan, then throw the rest on raw at the end). You can also try searing the outside of your meat in the pan before throwing it in (don't bother cooking it all the way through and don't worry about being thorough, you just want Maillard reactions for depth and this will give you fat for the vegetables, beef fat > olive oil).
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You can also just throw a whole chili into the dish and take it out once it's at your desired spice level or break it up if the dish isn't hot enough. It's common in caribbean recipes with scotch bonnets.
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Carp the REAL trick
is to buy really 
good dry beans, like there's "gourmet" expensive ones that haven't been sitting 
around in a warehouse 
for a year before 
being put onto a store shelf, a very good bean is incredibly life changing
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that dog looks sick
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where are the pics?
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Try serranos next time. These are right in between and should be perfect without losing flavor. They are my favorite hot pepper.
Other great ingredients to try: cocoa power (unsweetened), lager beer.
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what the heck is ancho isn't that fish
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All the Texans bitching about beans probably use ancho in their chili.
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ancho is a dried poblano pepper, chipotle is a dried jalapeno pepper
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i don't think i've ever even heard of red mole until just now
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If you ever go to a nice Mexican restaurant I highly recommend it.
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i don't think i've ever ordered anything other than quesadilla at the local mexican place
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It's not real rdrama chili without femboy c*m
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fat frick
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if habs are too spicy and jalapeños not spicy enough, maybe consider fresh cayenne peppers? they are between these two kinds in terms of hot.
if you really just like the flavor of habs but the heat puts you off, there's a breed now that's basically a habanero with no spice (trinidad perfume) that you can mix with other spicy peppers.
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If jalapeño is too mild, the right dub is serrano.
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I made this last week, was really good
https://www.seriouseats.com/the-best-chili-recipe
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Try including gochugaru too
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literally, chili is so fricking good bros
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Good cheeto cat pic
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I use chunky salsa instead of tomatoes in my chili. I've also never measured a spice while making it. Just add things til it tastes right.
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