Quote:
Originally Posted by Yal
Chili should have 1 L, no beans, red onions, cheddar cheese, chorizo, and ground beef
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It should, I guess, if you're cooking TexMex. I haven't used ground beef in chili/chilli for decades, and cheddar cheese isn't a thing in real chili. Cubed pork (shouder, blade steaks, country-style ribs, whatever) and about 1/2 as much cubed beef (chuck is fine,.. some marbling is good) is that ticket. I've made it w/ fresh clams too, and it's incredible, but doesn't keep well so you gotta eat the whole batch. Start w/ dried New Mexican, Anaheim, and Poblano chilis, rehydrate, seed, puree, and then sear the meat cubes, then dump the sauce over and slow simmer for an hour or two. I'll leave the rest to your imagination. Top w/ crumbly manchego queso.
You're technically correct that authentic chili isn't made w/ beans, but I do add black, red, white, and garbanzo beans.