A different approach to making Chili

[chopsaw]

It came out very good but could never copy it but maybe I don't need to

It looks great , and I'm gonna say you don't to . Do it just like you did . I never use a recipe for chili . Do it all by taste .
That looks really good . Where's the hot dogs ?

 

[Sven Svensson]

I have no doubt the Queen Elizabeth chows down on a plate of those “Royal Dogs” regularly when no one is looking.

 

[tallbm]

Hey if ya got the time, why not experiment? Some of the best things come out of that process, although not everything Went that route for a while with chili and got to a point we had a repeatable recipe we really liked. Lately, I find going through what it takes to make it takes too much time. When I'm not in the mood to spend time in the kitchen, it's over to our good ol' fast version. Of course, you'll need some frozen smoked brisket. Recipe in the sig....

Hahahaha it' so funny you mention having a "good ol' fast version". I have that as well. My hardcore super impressive chili takes a lot longer and I cook up a ton but rarely have time to go to that extreme.
99% of the time I make my quick version which is still amazing, especially with how fast I can make it. I plan to make the quick version here today for dinner :D

Your chili looks really good Brian.
I have found that you can take just about any ingredient & make chili with it IF YOU HAVE a good recipe for the sauce part of the chili. Although the meats you use in the chili do change the flavor profile, the liquid part is the most important, IMHO.
Al

I'm pretty much in agreement. Some pro-tip/secrets in my mind for making chili (or even spaghetti sauce) are to blend whole peeled tomatoes and NEVER add water! Also simmer WITHOUT EVER covering it.
Doing those things will prevent the dreaded "water separation" situation you see with chili and way more often with spaghetti sauce.
So my rule of thumb is that anytime you are making these dishes you only use the canned tomato, simmer with lid off to burn away as much water as possible, and never add water. If you need more sauce/liquid add more tomato.

My chili today is going to be made with ground beef from a whole packer brisket I had ground (soooo good), some of my black soybeans, and then plenty of tomato, onion, jalapeno veggies and the seasonings (chili powder, better than bullion beef stock paste in place of salt, pepper, garlic, etc. etc.).

All of that makes a great tasting chili and can go from start of prep - to bowl on the table in like 1hr time. Very fast for a chili.

 

[BrianGSDTexoma]

Just had another bowl and wow! I did something right for my personal taste. This the chili I been trying to make for years.