I canned this chili long before prices for ground beef started going up. I’ve been hesitant to eat it not knowing if I could replace it.

Cost per person, 3.87

  • 🌞 Alexander Daychilde 🌞@lemmy.worldEnglish
    41·
    22 days ago

    Fuck you.

    Wait, let me explain.

    First of all, though, cheese on chili is wrong and I will stand by that.

    However.

    That looks very tasty, adn the “fuck you” is SOLELY because you are wherever you are and not HERE with a spare bowl of chili and a piece of that cornbread. ;-)

    Joking aside, I don’t actually judge anyone for cheese or whatever. I might judge the people who put the weird spiced “chili” on pasta with a ton of other ingredients, but even then, I’m sure it’s tasty and I applaud them, I’m just not sure it’s still chili…

    Anyway, your chili and cornbread both look delicious. I’m overdue to make a batch of chili, so I might just have to. I’ve gotten where I use ground pork and ground turkey and beef better-than-bouillon and it really works well imho. (My chili is basically smoked paprika, cayenne, cumin, garlic, touch of oregano, salt, msg, pepper, ground meat browned nicely, plenty of crushed tomatoes, some diced tomato, touch of smoke powder (like liquid smoke but better), and when it’s nice and tender, I add a little bit of stone ground yellow grits to thicken slightly. I’ll gladly serve with beans, but with my failed kidneys, I have to limit my beans.

    Can’t tell what all is in yours, but it looks really good. :) (Even the cheese!)

    • FauxPseudo @lemmy.worldOPM
      4·
      22 days ago

      Mine is ground beef and kidney beans with most of the spice coming from a giant batch of chili powder I normally make once a year.

      The beans are to cut costs. Chili powder is to cut costs and avoid fillers.

      Normally I add another two teaspoons of chili powder when I dump it out of the quart jar to heat everything up.

      • 🌞 Alexander Daychilde 🌞@lemmy.worldEnglish
        3·
        21 days ago

        Well, let me just say you are, in fact, as legit as I thought, even more, and hopefully you caught the ‘negatives’ were all silly, and let me re-emphasize the praise. :)

        I’m proud of my cooking in general, but on chili - I definitely haven’t taken the steps to work with the actual dried chiles like that. But I’m happy with my recipe at the moment, and it’s all a balance of energy (with health issues) and results :)

        Keep up the awesome chili, my friend!

      • 🌞 Alexander Daychilde 🌞@lemmy.worldEnglish
        2·
        21 days ago

        Oh, I was being silly. There’s nothing wrong with cheese on chili.

        I did grow up in Texas, so I do have strong feelings about chili, but I also think people should eat what they like. But to me, for example, things like “white” chili are… tasty dishes but not chili. But I also accept that they are, in fact, chili, too. If that makes sense. :)

        Ironically, I’m not one of these chili “purists” who says it should be basically cubed beef cooked in spices, which is closer to the original. For one, I must have tomato products in there. Also, although I’m from Texas, while my current recipe does not have beans, I am all for beans in chili - as a lot in Texas actually are, just the more vocal aren’t.

        So in that sense of playing around and being a bit silly, chili should be meat, spices, some sort of tomatoes, can have onions and aromatics, can have beans, can have some sort of thickening starch (I use grits), but things like cheese or chopped onions or sour cream on top are for pansy non-Texans or non-real-chili-eaters or some sillines like that.

        So completely being silly about the cheese, it actually looks very tasty :)