I learned to make chili using chili powder. There was a big difference between grocery store powders because there are a lot of different chilies that get dried and ground into powder.
I eventually turned to dried, whole chilies, either making my own powder, or reconstituting the chilies and turning them into a chili paste I added to the pot.
I don't compete, I just eat what I like.
Meat - 3 lbs either smoked cubed brisket point, or smoked/cubed tri tip, or 85/15 ground chuck.
1 lb ground sausage.
6 to 8 reconstituted pasilla/Ancho chilies, blended. Use some of the soak water to thin.
Chopped onions, one or two.
Minced garlic, fresh, not the crap from a jar. Whole head.
Carrots, 3 to 5, grated or chopped fine (instead of sugar).
2 1/2 Tbs cumin
2 Tbs cacao powder
1 Tbs kosher salt
1 Tbs smoked paprika
1 tsp black pepper
2 cups beef stock
2 15 oz cans black beans, puree'd
30 oz can smoked, diced tomatoes
1/2 cup fresh orange juice
1/4 cup dark brown sugar if not using carrots.
Saute onions, carrots, and garlic in about a couple Tbs of oil.
Add the meat until red is gone, if necessary.
Add the rest of the ingredients.
Simmer for 3-4 hours, covered.
I eventually turned to dried, whole chilies, either making my own powder, or reconstituting the chilies and turning them into a chili paste I added to the pot.
I don't compete, I just eat what I like.
Meat - 3 lbs either smoked cubed brisket point, or smoked/cubed tri tip, or 85/15 ground chuck.
1 lb ground sausage.
6 to 8 reconstituted pasilla/Ancho chilies, blended. Use some of the soak water to thin.
Chopped onions, one or two.
Minced garlic, fresh, not the crap from a jar. Whole head.
Carrots, 3 to 5, grated or chopped fine (instead of sugar).
2 1/2 Tbs cumin
2 Tbs cacao powder
1 Tbs kosher salt
1 Tbs smoked paprika
1 tsp black pepper
2 cups beef stock
2 15 oz cans black beans, puree'd
30 oz can smoked, diced tomatoes
1/2 cup fresh orange juice
1/4 cup dark brown sugar if not using carrots.
Saute onions, carrots, and garlic in about a couple Tbs of oil.
Add the meat until red is gone, if necessary.
Add the rest of the ingredients.
Simmer for 3-4 hours, covered.