185
Chili en place
(lemmy.nz)
Deconstructed Chili
Preconstructed chili
Please no post destructed chili pics...
Chili tartare?
No raw egg.
When you set the stove to -120C
lol I made some yesterday as well!
Hurts my soul to see those plump little cherry tomatoes being used for chili. I love the explosion of a good cherry tomato when you pop them in your mouth.
I didn't have another use for them and I needed to use them up before the next batch from the garden comes in. I also didn't feel like opening a can of tomatoes because that was actually going to be more tomatoes than I wanted in this chili. So these will get us by.
I feel that, when I grow cherry tomatoes it NEVER fails I have 400% more than I can ever consume. I had to start canning them after the neighbors started saying "no thanks" lol
I grew them with the idea of dehydrating them. I know next year I'll be eating a lot of sun dried tomatoes.
That would work too, I have so many I would need an industrial dehydrator to get them all dried out though :)
Silicone baking mat, baking sheet, car dashboard in the sun.
Your lobster is too buttery and your steak is too juicy haha
Yeah. My jalapenos are too flavorful too.
Always better to use them up I agree. It can be hard to make use of everything during harvest time.
My wife says I have to use exploding tomatoes in all my future batches of chili.
Add an Allen key and post it as an IKEA product.
What are the ingredients? I'm mostly interested in the paste, the dark liquid and what's in the mason jar.
A kidney beans.
B turkey stock.
C tomato sauce.
E bacon grease.
F salt (barely touched).
G tiny tomatoes.
H paprika.
I tomato paste.
J ground cumin.
K chili powder.
L ground coriander.
M soy sauce.
N cube steak venison chopped.
O carrot.
P garlic.
Q ripe garden jalapenos.
R Onion.
Interesting recipe, looks delicious. I've always wanted to try venison chili. I've been perfecting my recipe for a few decades, and I think I've got it. It's close to yours, with a few notable exceptions.
First, no onions or green peppers. Yellow, Orange, or Red peppers are acceptable.
Other than the Onions, I'm cool with everything else, with some additions:
- Cocoa powder
- Flour
- Red Wine,Cold
I usually use a couple of heaping teaspoons of each powder, whisked into 4 oz of cold red wine, then added to the sauce after everything else is simmering. This little thing right here is my secret ingredient. Deepens the flavor (and color) like nothing else.
For meat, I usually use an equal mix of ground beef and ground pork.
I like my chili to be beany, so if I'm making a big batch (for freezing) I'll add 2 cans each of kidney, black, and red (or pink) beans. Even if it's a smaller batch, I'll use 4 cans.
I've also recently learned that a couple of ounces of lemon juice near the end will smooth it out.
I often add finely chopped spinach, early in the process so it has lots of time to break down. I often add frozen corn near the end.
I tend to like it thick, and I like to scoop it up with tortilla chips, along with a spoon, but if you like it soupier, just add water, or beef broth.
Soy sauce is an interesting ingredient, I've been reading that chefs are really leaning into it these days. I thought it might be Worcestershire sauce, which is also a good ingredient.
I'll also use a can of diced tomatoes, and a can of crushed tomatoes, but I LOVE your use of cherry tomatoes. Those are my favorite tomatoes. Great on pizza, too, sliced in half.
I just made a batch last week, and it's already gone.
Worcestershire sauce is basically a mix of soy sauce and fish sauce as far as chili goes.
I can't really do the cocoa powder. I lived in Cincinnati for a few months in the early '80s and that's a lot of trauma to deal with.
Onions are absolutely essential in mine. My wife is very fond of cooked onions And if I left them out she'd complain about it. They add sweetness on a long cook and spice on a short cook. Which is why I normally I also top my chili with onions when it's all done. That's why I get both aspects of the onion. The sweetness of the cooked onions helps balance some of the acridness or savoriness of the chili caused by all the spices. But once in awhile I make a Colorado chili where you want all that savory and acridness. No onions there.
I agree that if you're going to add bell peppers skip the green. As it was on this one I added jalapenos but I made sure they were ripe jalapenos because I don't want that green beans vegetableness in my chili unless I'm doing something like a poultry-based green chili. Which I never do.
In venison chili it is very common to add orange juice to the cooking process. It can help mellow any gaminess.
I'm not a fan of corn in most savory dishes.
Spinach is almost non-existent in this house because my wife has kidney stone issues.
If I want a thicker chili, I usually won't reduce the water or broth. I will add a cornstarch slurry to thicken it up. The exception again being the chili Colorado. That stuff can be almost dense.
I don't normally add soy sauce to my chili but I forget I'd give it a go on this one. That's why I hardly ended up touching the salt. I salted the meat when I put it in for browning but I didn't add any extra. The soy sauce took care of that while adding some extra umami. But since it was on my mind, I almost added some MSG. Almost.
I always end up making twice as much chili as I actually need for any given meal. Then I have to figure out the leftovers. Cornbread? Omelets?
Edit, You mentioned red wine. I thought about it but I wasn't going to buy a whole bottle for that. That was part of the reason I went for the soy sauce. It adds that depth of flavor that red wine can contribute.
Try adding a good fish sauce some time. I like Red Boat.
Fish sauce good.
Red wine almost certainly has to go in. I doubt that it is in the original recipe tho.
Definitely a modern edition. Bourbon would be more traditional.
my favourite thing about culinary school was the little table of spices and prep by the stove :3 everything all nearly lined up in a row.
For some things I wing it and for chili and Curry I set my full mise en place so that everything is ready to go.
What kind of meat is that?
Venison Chuck steak that has been chopped up. Local deer place was clearing their freezers of unclaimed deer $4 a pound a while back. Even then it was cheaper than ground beef.
Shit I have a bunch of venison I need to eat before I move. Its gonna be chili time this week!!!
So wish I could just go an buy it, I have to do it the ole fashion way. Freeze my ass off in a blind...
I buy less than tags would cost me.
Beautiful looking meat and even better it’s 100% vegan.
I've met too many deer to assume that one is vegan. They will eat all kinds of animals if they have the chance.
You rescued the meat so it’s vegan.
Mashed kidney beans, maybe?
It’s meat maybe minced venison.
this post was submitted on 26 Sep 2026
185 points (97.9% liked)
Cooking
11244 readers
276 users here now
Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!
Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.
Posts in this community must be food/cooking related. Recipes for dishes you've made and post picture of are encouraged but are not a requirement. Posts of food you are enjoyed or just think like food are welcomed as well.
Posts can optionally be tagged. We would like the use and number of tags to grow organically. Feel free to use a tag that isn't listed if you think it makes sense to do so. We encourage using tags to help organize and make browsing easier, but you don't have to use them if you don't want to.
TAGS:
- [QUESTION] - For questions about cooking.
- [RECIPE} - Share a recipe of your own, or link one.
- [MEME] - Food related meme or funny post.
- [DISCUSSION] - For general culinary discussion.
- [TIP] - Helpful cooking tips.
FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
!bbq@lemmy.world - Lemmy.world's home for BBQ.
!foodporn@lemmy.world - Showcasing your best culinary creations.
!sousvide@lemmy.world - All things sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/
- Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
- Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
- Spam, self promotion, trolling, and bots are not allowed
- Shitposts and memes are allowed until they prove to be a problem.
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
founded 3 years ago
MODERATORS