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I can't stop winning chili cook-offs! (imgur.com)

jennthemermaid が 投稿

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[–]jennthemermaid[S] 347 ポイント348 ポイント  (370子コメント)

I guess I could post the recipe, eh?

Jenn's World Famous Award-Winning Taco Chili (thanks Lizard)

For a big crockpot full....you might want to scale down for a smaller batch!

2 lbs ground beef (I LOVE MEAT)
1 large white onion
4 cans Italian tomato pieces
2 cans Rotel mild green chilis with Lime/Cilantro
1 can corn
1-1.5 package(s) Hidden Valley Ranch powder
1-1.5 package(s) mild taco seasoning
2 packages of Spanish Rice (Knorr)
2 cans pinto beans
2 cans kidney beans
Sea Salt to taste
1 pkg Mexican Cheese Sour Cream

Brown hamburger and onion... Dump all cans and packages into crockpot, it's finished when rice is tender

Add hamburger and onion

Serve with Mexican Cheese, Sour Cream AND THIS IS REALLY IMPORTANT......FRITOS SCOOPS!

It's really great when eaten with the Frito's Scoops...it's almost like a dip!

I also like to add some of the cheese into the crockpot to get that super yummy cheesy meltiness going :)

ENJOY!

EDIT: you are an approved submitter

from 1Voice1Life sent 40 minutes ago

you have been added as an approved submitter to /r/EternityClub: front page posters only.

YAY! Thanks for all the nice comments. TIL people are chili crazy.

EDIT #2: I obviously didn't mean to offend anyone's tender chili sensitivities with this post! I didn't know it was such a serious endeavor for the chili cooks of the world. I'm sorry my recipe has beans and rice and that it was picked as the tastiest out of the others on those chilly fall nights....see what I did there? It was meant to be a light-hearted thread and the seriousness with which I'm picturing a lot of you posters in here is overwhelming. It makes me laugh a little bit, as I'm picturing you haters with your chili chef hats on running around furiously around your chili kitchens forcing everyone to think your chili is the best the world has ever seen. Lighten up, it's a recipe that people dig and I was proud that mine was chosen.

[–]eating_mandarins 124 ポイント125 ポイント  (185子コメント)

Would it work with fresh ingredients and herbs instead of canned and packet seasoning? I love chilli, and these look amazing, but we don't get a lot of the packaged foods that you guys have. Would you have any idea what herbs and spices to substitute to get a similar flavour?

[–]realbabysealclubber 42 ポイント43 ポイント  (41子コメント)

For the taco seasoning, it's usually a mixture of cumin and chili powder. I also use coriander. There are a ton of taco mix recipes online you can look up

[–]TweetedFilms 40 ポイント41 ポイント  (25子コメント)

I make my taco seasing with chili powder, oregano, cumin, paprika, onion powder, garlic powder, salt, pepper, and it you like spicy, add some crushed red pepper flakes or cayenne. Inherently better than anything you can buy in a package, no artificial stuff, no preservatives, and a MUCH better way to control the ungodly amounts of sodium that packaged spices contain.

[–]jmachee 15 ポイント16 ポイント  (4子コメント)

That's darn close to my recipe. I take mine to the next level with a little coriander, and I toast whole cumin seeds and red pepper flake before throwing them into my spice grinder. Every now and again, I throw some cocoa powder into it to give it a certain no se qué.

[–]TweetedFilms 2 ポイント3 ポイント  (3子コメント)

Ohhhh I like that idea of toasting, I've never considered that! And the cocoa powder, does that give it a mole type flavor?

[–]Ralphyboy23 4 ポイント5 ポイント  (2子コメント)

You can throw in some Mexican chocolate as an alternative. It's not crazy sweet and it gives the chili a little more depth.

Also instead of chili powder, but some whole dried chilis, cut them in half, fry with a little oil, then rehydrate with boiling water and blend into a paste. Will give you a much more complex/smokey flavour than off-the-shelf chili powder.

[–]TweetedFilms 0 ポイント1 ポイント  (0子コメント)

That sounds amazing. How long will it keep? Can I make a large batch and refrigerate/freeze it to use again?

[–]hardman52 0 ポイント1 ポイント  (0子コメント)

Also instead of chili powder, but some whole dried chilis, cut them in half, fry with a little oil, then rehydrate with boiling water and blend into a paste.

That's good to do when making chorizo, too.

[–]realbabysealclubber 4 ポイント5 ポイント  (0子コメント)

I'm with you. I haven't bought seasoning in forever. I didn't list all of the ingredients I use, but just a couple to get them on the right track on what they may want to look for.

[–]killminusnine 13 ポイント14 ポイント  (10子コメント)

Not to mention a lot cheaper than buying those little packets at the supermarket.

[–]TweetedFilms 7 ポイント8 ポイント  (5子コメント)

Exactly. I guess I'm just paranoid, I like to know as much as possible about what's in my food.

[–]Mago0o 3 ポイント4 ポイント  (1子コメント)

My God, that's so brave. I do NOT want to know what's in my food! My heart would probably blow up right on the spot. :)

Of course, this is a joke. Good for you for choosing a healthier lifestyle.

[–]TweetedFilms 0 ポイント1 ポイント  (0子コメント)

Haha well I guess ignorance can be bliss after all! I'm not sure if it's a healthy choice as much as it is a decision to eat real food instead of engineered food.

[–]DoctorofSwole 6 ポイント7 ポイント  (2子コメント)

Haha I don't think that makes you paranoid. I think that makes you an intelligent human being who's rightly concerned about the substances they put in their body.

World could do with a few more of you, methinks.

[–]Akasirus 2 ポイント3 ポイント  (1子コメント)

Not really cheaper you don't use them often and have most of those on hand already. It would cost $20+ to buy all those spices listed here (minus the salt+pepper I assume that would be readily available), some of which (cayenne) you'd probably use just a pinch of and never again. Or you could just buy a $.99 seasoning packet.

[–]killminusnine 0 ポイント1 ポイント  (0子コメント)

That's true. Sometimes I forget that not everybody eats as much mexican/american mexican as I do, I go through a heroic amount of chili powder. Specifically, this chili powder as it does not contain salt.

[–]factoid_ 1 ポイント2 ポイント  (0子コメント)

Maybe, but it depends on the quality of ingredients you're using.

Those are about 75-99 cents each. For about 2 tablespoons of powdered spices. I buy good spices so I can't fathom many combinations of my spices that wouldn't cost me at least 75 cents, especially since I don't buy in bulk becuase despite what many people think, spices do have a shelf life.

[–]Ran4 0 ポイント1 ポイント  (0子コメント)

It's actually more expensive. A pack is €30 per kg, buying the spices one at a time is around €40/kg. Unless you buy huge 500g+ packs of spices (which would be crazy expensive as you need something like 12 different spices to get a nice taco spice).

[–]staythepath 3 ポイント4 ポイント  (0子コメント)

I recommend trying it with smoked paprika instead of regular and use about twice what you usually do.

[–]thisisawebsite 1 ポイント2 ポイント  (2子コメント)

I do my tacos like this too, but I cook down fresh onions and garlic in butter or olive oil instead of using powder. People are always most surprised that I use oregano. Italian oregano works fine, but if you can find Mexican oregano it is amazing.

[–]TweetedFilms 1 ポイント2 ポイント  (1子コメント)

Love the idea of cooking down the onions and garlic instead of using powders, that's taking tacos to the next level.

[–]thisisawebsite 1 ポイント2 ポイント  (0子コメント)

I use a shit ton of cumin when I make mine too, and just very recently started cutting up some fresh cilantro and lime to put on top. I generally make chicken tacos (using lightly pan fried flour tortillas). But yeah, using fresh onion and garlic is where it is at.

[–]spiny_dogfish 1 ポイント2 ポイント  (0子コメント)

the sodium is what kills those packets for me, it's like ocean water

[–]factoid_ 0 ポイント1 ポイント  (0子コメント)

But if you want your tacos to taste good you're still going to end up adding salt.

Sodium is not nearly as bad for you as once thought. It's highly variable on the individual. Some people can consome 6000-8000mg daily with no increased risk factors. Others need to be under 2000 or their blood pressure spikes through the roof.

[–]Schmetlappio 0 ポイント1 ポイント  (0子コメント)

I like buying a pack of premixed stuff and taking three seconds to dump it into a pot after a 14 hour work day, personally, but I'm glad you've found something that tastes better.

[–]Ran4 0 ポイント1 ポイント  (0子コメント)

The annoying thing about making your own taco spice is that it's more expensive than just buying a readymade pack :(

[–]Damox 7 ポイント8 ポイント  (9子コメント)

Taco seasoning is usually chilli powder, cumin, paprica powder, garlic powder and salt & pepper.

[–]this1 11 ポイント12 ポイント  (8子コメント)

Throw in some coriander.

Source: I'm Mexican.

Thank me later.

[–]Niko___Bellic 2 ポイント3 ポイント  (7子コメント)

Coriander seeds, or cilantro leaves?

[–]this1 2 ポイント3 ポイント  (6子コメント)

Either really, all though the cilantro leaves or more common, the seeds are more concentrated.

I like using the seeds because I can't seem to make fresh cilantro last more than a few days, even if I let them soak in water in the fridge.

[–]Niko___Bellic 2 ポイント3 ポイント  (5子コメント)

I think you've got to grow it yourself and cut off only what you need, right before you use it.

[–]this1 0 ポイント1 ポイント  (4子コメント)

That's the dream, but moving from apt to apt every year or sometimes less doesn't really allow for much of a green thumb.

Tried doing compost worms and a small herb garden on my balcony this summer.

Just didn't last all that long, certainly didn't survive the summer.

[–]Niko___Bellic 1 ポイント2 ポイント  (3子コメント)

How about keeping it indoors, and perhaps supplementing with a grow light?

[–]Rusah 0 ポイント1 ポイント  (0子コメント)

I dump lots of cumin and coriander in my chili! It has such a meaty aroma / flavor.

コメントをもっと表示する (4 返事)

    [–]DC-85 13 ポイント14 ポイント  (0子コメント)

    No reason it wouldn't. Would probably cut down on the sodium content, too.

    "Taco seasoning" is usually just mostly chili powder and cumin. Maybe a bit of garlic powder and onion powder, but primarily just the first two. Cayenne pepper will pop up in "spicy" variants.

    [–]PatapscoMike 5 ポイント6 ポイント  (3子コメント)

    Yes, but unless you include the large amounts of MSG found in those pre-packaged mixes it won't be as good. Love or hate MSG it makes a huge difference in the final flavor.

    [–]Talman 0 ポイント1 ポイント  (2子コメント)

    Sure its MSG? Most of the packets I see is "salt," not mono sodium glutimate.

    [–]PatapscoMike 2 ポイント3 ポイント  (1子コメント)

    MSG is often hidden under the tag "natural flavors," as it's a natural product. I eat MSG with abandon, have nothing against it and think it gets an unfair bad rap for no good reason. I don't think there is any good reason to not use it. MSG is the secret ingredient in lots of great foods we eat.

    [–]oneinfinitecreator 0 ポイント1 ポイント  (0子コメント)

    You can buy MSG as a 'spice' tho and still include it if it doesn't bother you... I believe it's called 'Accent' or something, its in the spice aisle.

    I'm with you, btw, on the demonization of MSG. It's a derivative of seaweed and has unfairly gotten a bad rap, outside of eating piles of it... but too much of anything is not good for you. Everything in moderation (even moderation) :P

    [–]snark_nerd 1 ポイント2 ポイント  (0子コメント)

    we don't get a lot of the packaged foods that you guys have

    You probably don't need to say that like it's a bad thing.

    [–]MIchonne 24 ポイント25 ポイント  (113子コメント)

    Texan here. Use fresh ingredients and cook it down. Add different meats as well. Dominate spices would also be the dried chilis (southwestern New Mexican or Mexican chili peppers). Also, Mexican chorizo and/or a cup of coffee is a secret additive.

    We don't use corn, rice, or prepackaged ingredients. The recipe here is like a McDonald's hamburger compared to a prime steak. Let's hope she has 6 kids and very little time to prepare a real chili for a contest.

    [–]mystikraven 136 ポイント137 ポイント  (7子コメント)

    Let's hope she has 6 kids and very little time to prepare a real chili for a contest.

    Why does that need to be a requirement?

    It's getting a little bourgeois in here...

    [–]reviso 38 ポイント39 ポイント  (3子コメント)

    Don't mess with Texas.....chilli

    [–]uhmerikin 0 ポイント1 ポイント  (0子コメント)

    It's our official state dish, what do you expect?

    コメントをもっと表示する (2 返事)

      [–]NightGod 1 ポイント2 ポイント  (0子コメント)

      I just look at who's talking about how good their chili is and who's winning $100 for their chili. I think I know who the winner is ;)

      [–]Talman -1 ポイント0 ポイント  (1子コメント)

      Dude thinks this /r/foodporn or something. Real chili only, none of that fake Sandra Lee bullshit.

      [–]mystikraven 7 ポイント8 ポイント  (0子コメント)

      It sure seems like most of this sub thinks they are supposed to uphold /r/foodporn standards... The worst part is that huge swaths of people are obviously being totally rude (to OP, and to others), and yet nothing is being done about it. It's the first rule of this subreddit, to be NICE to one another! Fuck!

      [–]WormsWoods 35 ポイント36 ポイント  (11子コメント)

      Here we go again. Nothing brings the condescending asshole out on Reddit like a discussion about steak, beer, or chilli. I used to try to culture my taste buds now I eat steak well done with ketchup a bud light and Wendy's chilli just in hopes of pissing off a nearby Redditor.

      [–]astrograph 7 ポイント8 ポイント  (5子コメント)

      It really is annoying.

      [–]kittenTakeover 1 ポイント2 ポイント  (0子コメント)

      I mean he is right that fresh ingredients and putting some meat variety in there would almost certainly end up beating her current recipe. I'm still a little disappointed that someones excitement about cooking was so thoroughly stomped on in this thread. I think polite criticism/suggestions on her recipe would have been best to help her grow as a chili cook. Now she's likely to just not care.

      [–]srs_house 0 ポイント1 ポイント  (0子コメント)

      Or bbq. That's a great way of setting off a large part of the country.

      [–]sockmonkey16 0 ポイント1 ポイント  (0子コメント)

      And Fritos are goddamn delicious, and I dare anyone to say otherwise.

      [–]Ran4 0 ポイント1 ポイント  (0子コメント)

      Ah yes, reddit, where being fan of the real thing makes you a condescending asshole.

      This is why hipsters exist: as a reaction to the retarded "the simple way is the only way and anyone who disagrees is an asshole" way of thinking.

      [–]Groebe-Wan-Kenobi 23 ポイント24 ポイント  (68子コメント)

      Also Texan and I appreciate the fact that you made absolutely no mention of beans. Authentic Texas chili does not have beans, ever.

      [–]konkeydong 25 ポイント26 ポイント  (2子コメント)

      All Texas chilis have no beans but not all chilis are Texas chilis.

      [–]Groebe-Wan-Kenobi 1 ポイント2 ポイント  (1子コメント)

      Thank you! Someone gets it.

      [–]konkeydong 1 ポイント2 ポイント  (0子コメント)

      As long as Texans acknowledge that some chilis have beans. Just don't call them Texas chili. I think we can have peace and harmony finally.

      [–]I-like-winter 87 ポイント88 ポイント  (45子コメント)

      Why can't people just accept that cooking is wildly creative and malleable?

      [–]downwithlevers 58 ポイント59 ポイント  (6子コメント)

      because elitism is so easy to do on the internet.

      [–]cortezology 11 ポイント12 ポイント  (4子コメント)

      because elitism is so easy to do on the internet.

      Coming from the person who doesn't like levers

      [–]downwithlevers 2 ポイント3 ポイント  (2子コメント)

      Nah man, it's not like that. Levers is my boy from way back in the day. I'm down with Levers.

      It's a black thing, I guess.

      [–]cortezology 2 ポイント3 ポイント  (0子コメント)

      Ohh, I thought you just hated rigid bars that rest on pivots for no good reason.

      [–]k1mchi 0 ポイント1 ポイント  (0子コメント)

      Yo Levers is my boy too

      [–]curtmack 0 ポイント1 ポイント  (0子コメント)

      Inclined plane master race.

      [–]medblodnasir 0 ポイント1 ポイント  (0子コメント)

      Yeah you WOULD say that.

      edit: Was a joke about elitism. Sorry.

      [–]Groebe-Wan-Kenobi 5 ポイント6 ポイント  (9子コメント)

      I never said that all chili has be made without beans. I've used beans before in chili. What I'm saying is that authentic Texas chili just doesn't have beans. If there are beans then it is no longer authentic. It's still chili though. I also have used chocolate in chili and while that is really good it is no longer an authentic Texas chili.

      [–]I-like-winter 5 ポイント6 ポイント  (1子コメント)

      Good point. Sorry, I was getting peeved about the chili elitists and thought you implied all chili should be made specifically Texan

      [–]Groebe-Wan-Kenobi 1 ポイント2 ポイント  (0子コメント)

      No worries

      [–]HomoFerox_HomoFaber 1 ポイント2 ポイント  (5子コメント)

      I also have used chocolate in chili and while that is really good it is no longer an authentic Texas chili.

      Amateur hour. If you're making it with chocolate, use mole poblano and make it better. And if you want a bit more umami, add a bit of fish sauce. In garum veritas!

      コメントをもっと表示する (1 返事)

        [–]ventedeasily 1 ポイント2 ポイント  (0子コメント)

        Yes and isn't it great! If we stuck with this kind of absolutist thinking, we'd still be eating the food that our ancestors ate. Don't get me wrong, there is a place for the preservation of historical styles of food as well as creativity.

        [–]MammalFish 0 ポイント1 ポイント  (0子コメント)

        For the same reason people won't press 1 for English: A lot of people resist the melting pot. It's an in-group, out-group thing, I think. We mistrust new ideas, new culture, and adaptations made to our food.

        [–]factoid_ 0 ポイント1 ポイント  (0子コメント)

        I wish people would give up on the idea of an "authentic" recipe.

        There is no such thing. There are good recipes and bad recipes and everything in between, but every recipe is equally as authentic as any other.

        Some may have longer histories or traditions or meaning behind them, but authenticity, in my opinion, is not an attribute we should ever apply to food.

        It restricts creativity and promotes dogmatic thinking. Like "only texan chili is authentic chili and therefore can never have beans". This type of thinking gains us nothing.

        [–]speccy2 0 ポイント1 ポイント  (0子コメント)

        Because when people boast about their accomplishment, they're inviting praise. When the praise isn't deserved, it's fair to tell them.

        コメントをもっと表示する (24 返事)

          [–]Killgore-Trout 106 ポイント107 ポイント  (18子コメント)

          Thank god I don't eat "authentic Texan chili." Beans belong in chili!!!

          [–]rotll 9 ポイント10 ポイント  (15子コメント)

          CASI would disagree - here's an example of a CASI grand champion chili recipe.

          Like BBQ, people take their chili VERY seriously at the competition level.

          [–]Brian175 27 ポイント28 ポイント  (2子コメント)

          They're based in Texas. Shock.

          [–]turncoat_ewok 0 ポイント1 ポイント  (0子コメント)

          but Chili Appreciation Society International!

          [–]dereistic -1 ポイント0 ポイント  (0子コメント)

          What do you expect? Our official state dish is chili.

          [–]unlimitedzen 9 ポイント10 ポイント  (0子コメント)

          And I disagree with CASI. Checkmate bean haters.

          [–]TheJD 9 ポイント10 ポイント  (10子コメント)

          I'm concerned it's become something like the wine industry not too long ago where they scoffed at any American wines and said the only good wines come from France and then would rate wines accordingly. That is to say, they would highly rate French wines over American until it came to a blind tasting and they found out that California was making some of the best wine.

          I'd be worried these Texas judges would see or taste beans and immediately consider it a sacrilege and lower their rating, not because of taste but a bias on what "real chili" is.

          [–]rotll 8 ポイント9 ポイント  (8子コメント)

          Beans would disqualify you from a CASI event. Meat and sauce only, no whole veggies (onions, tomatoes, peppers, etc.), no fillers.

          [–]turncoat_ewok 10 ポイント11 ポイント  (2子コメント)

          how can you have chili without onion & tomato?

          [–]rotll 2 ポイント3 ポイント  (0子コメント)

          Pureed or powdered, or cooked down completely.

          コメントをもっと表示する (1 返事)

            [–]Gatorboy4life 1 ポイント2 ポイント  (4子コメント)

            Jesus that sounds horrible.

            [–]rotll 0 ポイント1 ポイント  (3子コメント)

            Most are actually quite tasty, without the distraction of the fillers. It's just a different bowl of chili, with the flavors coming from the chiles themselves more than anything else.

            While it might not be what you are used to, I can pretty much guarantee that you'd take in the aroma, and want a taste at least.

            [–]Funkit 0 ポイント1 ポイント  (0子コメント)

            California wines have too much alcohol imo. I like German whites. Just my preference.

            コメントをもっと表示する (1 返事)

              [–]grrranimals 7 ポイント8 ポイント  (4子コメント)

              Fellow Texan here... Concur with the above not being what I would call Chili. Here's an awesome recipe (also calling for coffee). http://www.homesicktexan.com/2009/02/more-precise-texas-chili-recipe.html?m=1

              [–]d_the_head 1 ポイント2 ポイント  (0子コメント)

              Fellow Texan here... just proud. Can continue.

              [–]styyles 0 ポイント1 ポイント  (0子コメント)

              This recipe is great, have consulted this many times when making my own chili.

              コメントをもっと表示する (2 返事)

                [–]ohgoshdarn 1 ポイント2 ポイント  (6子コメント)

                Coffee? Why? (I'm genuinely curious and having a hard time imagining the taste of coffee in chili)

                [–]golfrinserepeat 14 ポイント15 ポイント  (2子コメント)

                Coffee adds a nice background flavor, as does a small amount of Mexican chocolate (which has a little cinnamon in it.) A nice dark beer works well also. With the chocolate less is more. I ruined a batch once by adding way too much chocolate, have no idea what I was thinking.

                At some point making chili you need to add liquid. Beef stock, chicken stock, water, coffee, beer, tomato juice, I have used all of these the many times I've made chili - which is hardly ever the same. My wife makes it exactly to a recipe she likes, and it's really good. I always wing it. It's like pizza, you can make it however you like at the time.

                [–]ohgoshdarn 0 ポイント1 ポイント  (0子コメント)

                Haha, that sounds awesome. Consider me educated -- I had just never heard of using it before. Glad I asked!

                [–]OmegaIris 0 ポイント1 ポイント  (0子コメント)

                wait if less chocolate is more, think of how much more, more chocolate would be! (credit goes to some other post i ripped off....yeah well its Reddit)

                [–]professor_dobedo 1 ポイント2 ポイント  (0子コメント)

                It does add something good. I think I remember reading somewhere that back in the day cowboys basically would cook up a pot of whatever they had lying around and that's how chilli was born, so a lot of people swear by coffee for the authentic flavours. Personally I just think it tastes nice :)

                [–]nominally 1 ポイント2 ポイント  (0子コメント)

                South American and Texmex make lots of use of bitter ingredients. It's where coffee and chocolate hail from, they add color and depth. Adobo also fulfills that purpose.

                [–]adamdavid85 2 ポイント3 ポイント  (0子コメント)

                In a small amount it would add a lovely 'earthy' note to it. I've also achieved this using dark chocolate.

                [–]Zosoer 0 ポイント1 ポイント  (2子コメント)

                don't be a snob...

                [–]BeelzebubBubbleGum 0 ポイント1 ポイント  (1子コメント)

                You mean don't have taste.

                [–]Zosoer -1 ポイント0 ポイント  (0子コメント)

                Moreso a distaste for elitists

                [–]factoid_ 0 ポイント1 ポイント  (0子コメント)

                I think the dominant spice in packaged taco seasoning is probably cumin. There's probably more chili powder by volume, but most of the flavor and smell comes from the cumin.

                [–]soonami 0 ポイント1 ポイント  (0子コメント)

                For most workplace or localish contests, the recipe above is what people expect when they ask for chili. This is what you get at diners, Wendy's, etc. If you make a Texas-style Chili with just chili peppers, some herbs and beef (i.e. no beans, bell peppers, etc) you will lose every time.

                [–]patricles43 0 ポイント1 ポイント  (0子コメント)

                New Mexico Chilis are my favorite. I used a blend of California, New Mexico, and regular run of the mill chili powder.

                [–]tonykubacak 0 ポイント1 ポイント  (0子コメント)

                I can't imagine the field in which this chili fared so well. Would never pass in Texas.

                [–]ilostmyoldaccount 0 ポイント1 ポイント  (0子コメント)

                Well, it's quick and dirty pleb food. That explains your disgust as a Texan.

                コメントをもっと表示する (4 返事)

                  [–]Zetavu 0 ポイント1 ポイント  (0子コメント)

                  Typically I use some dried chilis but also some good chili powder. Cumin, pepper, a seasoned salt mix, paprika, fresh onions, fresh garlic, oregano, then if you like to twist it up some sage, rosemary, maybe a bay leaf. You can throw in some hot peppers or save it for Siracha later.

                  [–]nominally 0 ポイント1 ポイント  (0子コメント)

                  This recipe is not my favorite, but if you wanted to reproduce this one in particular, ranch dressing herbs are mostly sage, parsley, thyme, marjoram, savory, and basil. Taco seasoning is ground cumin, coriander seed, cayenne pepper, and perhaps adobo. Taco seasoning is very traditional for chili. Ranch is not the best idea imo.

                  [–]RosesSpins 0 ポイント1 ポイント  (0子コメント)

                  Alton Brown's Taco Potion #19 is a great starting point. I use it, but add a little Cayenne Pepper and Garlic Powder 'cause I likes the spicy.

                  [–]saffertothemax 0 ポイント1 ポイント  (0子コメント)

                  but we don't get a lot of the packaged foods that you guys have

                  you say that like it's a bad thing.

                  [–]motorhead84 0 ポイント1 ポイント  (0子コメント)

                  I would venture to say that fresh ingredients make an even better chili.

                  コメントをもっと表示する (18 返事)

                    [–]KatAtWork 25 ポイント26 ポイント  (6子コメント)

                    Looks very similar the the recipe below OP...

                    Paula Deen's Taco Soup Recipe

                    Ingredients

                    2 pounds ground beef

                    2 cups diced onions

                    2 (15 1/2-ounce) cans pinto beans

                    1 (15 1/2-ounce) can pink kidney beans

                    1 (15 1/4-ounce) can whole kernel corn, drained

                    1 (14 1/2-ounce) can Mexican-style stewed tomatoes

                    1 (14 1/2-ounce) can diced tomatoes

                    1 (14 1/2-ounce) can tomatoes with chiles

                    2 (4 1/2-ounce) cans diced green chiles

                    1 (4.6-ounce) can black olives, drained and sliced, optional

                    1/2 cup green olives, sliced, optional

                    1 (1 1/4-ounce) package taco seasoning mix

                    1 (1-ounce) package ranch salad dressing mix

                    Corn chips, for serving

                    Sour cream, for garnish

                    Grated cheese, for garnish

                    Chopped green onions, for garnish

                    Pickled jalapenos, for garnish

                    [–]tcpip4lyfe 21 ポイント22 ポイント  (0子コメント)

                    Lol wat?

                    [–]fantastic_person 2 ポイント3 ポイント  (0子コメント)

                    OP delivers. And delivers good.

                    [–]TeaWhale 21 ポイント22 ポイント  (4子コメント)

                    Sea Salt to taste

                    I'm not hating on this recipe - it is what it is. But why bother with sea salt when it's already full of regular salt from the ranch powder and taco seasoning (and probalby the canned vegetables as well)? I find that pretty funny.

                    [–]05banks 32 ポイント33 ポイント  (2子コメント)

                    to taste

                    [–]Phyltre 3 ポイント4 ポイント  (1子コメント)

                    Right, but differences in the flavor profile between plain granulated salt and plain sea salt used as an additive won't be noticeable with other salt already there; specifying it just sounds silly because it implies you don't know why you'd actually specify a type of salt.

                    [–]turncoat_ewok 0 ポイント1 ポイント  (0子コメント)

                    You take a mouthful of salt first, then taste the chili. That's how they won.

                    [–]Myrdok 16 ポイント17 ポイント  (2子コメント)

                    That's not chili. In fact, that's almost verbatim a standard "Taco Soup" recipe you can find anywhere on the internet.

                    [–]Lizard 14 ポイント15 ポイント  (5子コメント)

                    Formatting: (Edit: This was done when OP's post looked a little more disorganized, but now I'm leaving it here)

                    Jenn's World Famous Award-Winning Taco Chili

                    For a big crockpot full....you might want to scale down for a smaller batch!

                    • 2 lbs ground beef (I LOVE MEAT)
                    • 1 large white onion
                    • 4 cans Italian tomato pieces
                    • 2 cans Rotel mild green chilis with Lime/Cilantro
                    • 1 can corn
                    • 1-1.5 package(s) Hidden Valley Ranch powder
                    • 1-1.5 package(s) mild taco seasoning
                    • 2 packages of Spanish Rice (Knorr)
                    • 2 cans pinto beans
                    • 2 cans kidney beans
                    • Sea Salt to taste
                    • 1 pkg Mexican Cheese
                    • Sour Cream
                    • (Fritos Scoops)

                    Brown hamburger and onion... Dump all cans and packages into crockpot, it's finished when rice is tender

                    Add hamburger and onion

                    Serve with Mexican Cheese, Sour Cream AND THIS IS REALLY IMPORTANT......FRITOS SCOOPS!

                    It's really great when eaten with the Frito's Scoops...it's almost like a dip!

                    I also like to add some of the cheese into the crockpot to get that super yummy cheesy meltiness going :)

                    ENJOY!

                    [–]therealsix 22 ポイント23 ポイント  (2子コメント)

                    I think I'll pass on that. No real peppers? No natural seasonings other than salt?

                    [–]bobthecrusher 3 ポイント4 ポイント  (1子コメント)

                    Seasonings from packets are still real seasonings they're just not straight from the garden...

                    [–]therealsix 1 ポイント2 ポイント  (0子コメント)

                    But with the preservatives etc. in them too. I mainly mean that it's not a "from scratch" kind of recipe.

                    [–]jedispyder 0 ポイント1 ポイント  (1子コメント)

                    Need to separate the Mexican Cheese and Sour Cream at the end of the ingredients. Should also add Fritos Scoops to the ingredients since OP stated how important it is.

                    [–]Lizard 0 ポイント1 ポイント  (0子コメント)

                    Done! Thank you :)

                    [–]Laibach23 3 ポイント4 ポイント  (0子コメント)

                    Congrats on the win! And don't listen to the hate, it's just the internet.

                    I've made a lot of different kinds of chili and experimented a lot..

                    I've heard all the really opinionated chili snobs say this and that and argue over the definition(s) of chili (texas, beans or not, macaroni, etc..) and I would actually argue that Chili is what you make of it.. It's usually pretty much useless talking about chili to those kind of folks...

                    Anyhow, I thought I'd share one of my favorite non traditional Chili recipes w/ you... I bet you'll love it!
                    It's one I found on recipe-czar a long while ago after having had a long discussion one of my chef friends about "what would a German Chili look like?" Give it a try, I'll tell you: no other beer works more perfectly than the Rauschbier that recipe calls for. And It's been the hit of my chili parties for a decade, always the first one to run out! It's got a little kick, but it's soooo savory... don't let the ingredients list put you off, TRY IT SOMETIME!

                    I've also got a recipe I created that I call

                    "Chicken-Chorizo-Chocolate-Chipotle-Chihuahua-CheddarCheese-Chickpea-Chili"
                    -or- Ch-Ch-Ch-Ch-Ch-Ch-Ch-Ch-Chili!

                    And I've been given a lot of shit about using unconventional vegetables in my chilis as well... Carrots, Hominy, chickpeas, etc... follow your tongue! Cheers!

                    [–]Awesomeade 2 ポイント3 ポイント  (4子コメント)

                    Do you season the beef in the pan? In my experience not seasoning leads to the beef tasting like bland chunks of nothing compared to the rest of the chili.

                    [–]hexagonalshit 1 ポイント2 ポイント  (1子コメント)

                    I'm going to try this...

                    Do you use all of the seasoning, or do like half while browning and half after you add everything else?

                    [–]Awesomeade 0 ポイント1 ポイント  (0子コメント)

                    I season the beef similarly to how I would when making tacos, then season it a little bit more before adding it to the chili. After that, I season to taste. I generally use salt, chili powder, and garlic but haven't gotten my proportions down to a science yet.

                    [–]lIlIlIIIlllIIlIIIlll 2 ポイント3 ポイント  (1子コメント)

                    It looks like OP doesn't, which honestly is a really big mistake IMO. The only seasonings she even adds are ranch mix, taco mix, and salt.

                    [–]pr0tein 0 ポイント1 ポイント  (0子コメント)

                    the ranch mix prob overwhelms this entire bootleg chili anyway effectively masking the taste of any seasoning (or lack thereof) anyway

                    [–]belikewhat 2 ポイント3 ポイント  (0子コメント)

                    I hate cooking and don't have a ton of time to do it anyway, so this recipe looks simple and delicious. Good job!

                    [–]advicevice 23 ポイント24 ポイント  (81子コメント)

                    Rice and beans in chili? That's just wrong.

                    [–]4O7 82 ポイント83 ポイント  (3子コメント)

                    Beans are in many many chili recipes.

                    [–]nexnex 56 ポイント57 ポイント  (3子コメント)

                    I thought the beans were fine but the rice and con were out of place. But IMO taste beats authenticity any day of the week - except for Wiener Schnitzel. That shit is holy.

                    [–]IShotJohnLennon 13 ポイント14 ポイント  (2子コメント)

                    I pour my chili over rice when I eat it. I don't think it's that strange.

                    [–]Phyltre 0 ポイント1 ポイント  (1子コメント)

                    Some people have reservations about mixing starches in a dish.

                    [–]IShotJohnLennon 0 ポイント1 ポイント  (0子コメント)

                    I can understand that but, for myself at least, chili over rice seems to work out pretty well :-)

                    [–]gagnonca 10 ポイント11 ポイント  (13子コメント)

                    what country do you live in where beans are not one of the primary ingredient in chili?

                    [–]Dumbspirospero 6 ポイント7 ポイント  (1子コメント)

                    Texas. What country are you from?

                    [–]Coenn 0 ポイント1 ポイント  (0子コメント)

                    I'm from The Netherlands and Chili con Carne is known for being a bean-dish. Isn't that like; the main ingrediënt? Not for the taste, but the most iconic.

                    コメントをもっと表示する (11 返事)

                      [–]JeremiS55 16 ポイント17 ポイント  (0子コメント)

                      I've never seen chilli without beans.. I usually eat it with rice or with polenta.

                      [–]fuck_your_dumb_cat 7 ポイント8 ポイント  (0子コメント)

                      Beans are a common ingredient in chili, rice not so much.

                      [–]matttjonez 1 ポイント2 ポイント  (1子コメント)

                      Beans is normal. Rice is fucking weird as shit. If you need carbs you are supposed to eat cornbread on the side with your chili.

                      [–]nickasummers 0 ポイント1 ポイント  (0子コメント)

                      Rice in anything resembling a "soup" provides an awesome texture component IMO, that plus the fact that it isn't common is probably why it wins sometimes, its a nice contrast to all the other, same-y chilis in the cookoff. Try adding rice to tomato soup some time, it is absolute heaven in a bowl

                      [–]KREMITTHEFOG 1 ポイント2 ポイント  (0子コメント)

                      Beans are great in chili. The rice is atrocious.

                      [–]Drpepperbob 1 ポイント2 ポイント  (0子コメント)

                      As some one who has lived their whole life in Texas this was my first thought.

                      [–]DC-85 -4 ポイント-3 ポイント  (34子コメント)

                      Chili without beans isn't chili, it's meat sauce. Rice makes plenty of sense, it adds carbohydrates to the meal and additional texture, and absorbs the flavor of the sauce. You can also use corn or noodles, or top with crackers. I like to take leftover chili and use it as a topping for baked potatoes.

                      [–]beernerd 9 ポイント10 ポイント  (18子コメント)

                      Beans are against the rules in most Texas chili cookoffs.

                      [–]FrenchyRaoul 15 ポイント16 ポイント  (13子コメント)

                      It's a good thing Texas chili cookoffs don't get to decide the official single definition of chili!

                      コメントをもっと表示する (4 返事)

                        [–]advicevice 2 ポイント3 ポイント  (0子コメント)

                        That's why you serve it with a side of cornbread.

                        [–]callmeRichard 0 ポイント1 ポイント  (10子コメント)

                        Traditional chilli uses nothing but meat and sauce thickened with masa. If you have rice or beans; or if you are missing the masa, you're not making a true chilli.

                        If this was a serious chilli cook off, OP wouldn't be allowed to even enter his recipe.

                        [–]bigbadbrad 4 ポイント5 ポイント  (0子コメント)

                        I don't know why you're being downvoted, this is correct. In the serious chili cooking competitions visible vegetables are strictly verboten. I add a puree of black beans to mine because I like the flavor. But, chili is subjective and I suppose in other locales chili could have any number of variations.

                        コメントをもっと表示する (9 返事)

                          [–]misc_ent 1 ポイント2 ポイント  (2子コメント)

                          Despite people's firmly held beliefs about beans in chili, the name Chili Con Carne literally means Meat with Chilis. Of course different regions would have their own spin on the dish and lets not forget another factor here. Beans were/are a hell of a lot cheaper than meat and make great filler. Of course this very idea enrages some people for some reason but there you go. At the end of the day its best not to worry about how others make chili because someone somewhere will tell you that you're wrong.

                          [–]EtherGnat 2 ポイント3 ポイント  (1子コメント)

                          the name Chili Con Carne literally means Meat with Chilis.

                          Probably just nitpicking but it literally means chilli (peppers) with meat.

                          [–]misc_ent 0 ポイント1 ポイント  (0子コメント)

                          I fully support nitpicking! :) Good to know though.

                          [–]SonVoltMMA -4 ポイント-3 ポイント  (2子コメント)

                          Chili without beans is what you put on a hot dog.

                          [–]gsav55 8 ポイント9 ポイント  (1子コメント)

                          Beans without chili is what you put on a hot dog.

                          Sooo you put beans on your hotdog?

                          [–]SonVoltMMA 0 ポイント1 ポイント  (0子コメント)

                          d'oh

                          [–]HadesHimself -5 ポイント-4 ポイント  (7子コメント)

                          never in my life have I seen a chili without rice and beans.

                          [–]julsey414 11 ポイント12 ポイント  (2子コメント)

                          "If you know beans about chili, there's no beans in chili." Texas style chili has no beans. In fact they are not allowed in competition there. St. Louis style, or rather everywhere else where meat was traditionally more expensive than it was for Cowboys includes beans as a way to extend the meal.

                          [–]chaostheory6682 2 ポイント3 ポイント  (3子コメント)

                          Where I grew up, chili was made with beans, meat, and spices. That is right and proper. It wasn't until I spent time in the Mid-west that I started seeing things like rice, macaroni, cheese, no-bean varieties, and other ingredients added to the mix.

                          We would have considered this more of a goulash--the poor mans meal--made with whatever you had on hand. I'm sure it tastes great, though.

                          P.S. - No beans would be considered a sauce where I come from; meant to be added to other dishes. My lovely SO says that is how they do it in parts of the south. To each their own I suppose.

                          コメントをもっと表示する (3 返事)

                            [–]plumbingNoob 3 ポイント4 ポイント  (10子コメント)

                            Crockpot on low/high?

                            [–]jennthemermaid[S] 1 ポイント2 ポイント  (9子コメント)

                            High to get it cooking really good, then down to low, then warm....I love to make it the night before and put it in the fridge, then bring it out the next day and then heat and eat! MMMMmmmmm sooo good.

                            [–]lIlIlIIIlllIIlIIIlll 5 ポイント6 ポイント  (0子コメント)

                            High to get it cooking really good, then down to low

                            Unless you have an older model, this is not needed.

                            Both "High" and "Low" stabilize at the same temperature; it is just a matter of how long it takes to reach the simmer point.

                            Source: http://www.crock-pot.com/service-%26-support/product-support/product-faqs/help-%26-how-to-use/general-information/help-and-how-to-use-general-information-faq.html

                            [–]Not_Joshy 7 ポイント8 ポイント  (4子コメント)

                            Leftover chili is sooooooooo freaking good!

                            [–]jennthemermaid[S] 0 ポイント1 ポイント  (1子コメント)

                            I KNOW. A bunch of us spend the night at this event and wake up and have leftover chili and ice cold beer for breakfast :D

                            [–]Not_Joshy 1 ポイント2 ポイント  (0子コメント)

                            Sounds amazing! I'm going to need an invite to the next round!

                            [–]NocturnoOcculto 1 ポイント2 ポイント  (1子コメント)

                            Chili is best after it sits in the fridge for three or four days.

                            [–]Rausage505 2 ポイント3 ポイント  (0子コメント)

                            gotta let it marinate in itself... just gets better with time. I have a lot of recipes I make ahead with the intention of eating later because its so much better "left over" (lasagna, chili, enchiladas, green chile stew).

                            コメントをもっと表示する (3 返事)

                              [–]WhiskeyMadeMeDoIt 2 ポイント3 ポイント  (15子コメント)

                              Ranch ? Interesting and unexpected. I'll have try it out. Thanks for sharing your award winning recipe.

                              [–]SpliceVW 20 ポイント21 ポイント  (11子コメント)

                              It's the MSG, dude! Same reason why there are many simple, but really tasty, recipes that use Lipton dry onion soup mix. It enhances the beefy flavor.

                              [–]killminusnine 1 ポイント2 ポイント  (1子コメント)

                              I just use MSG since it's so freaking cheap.

                              [–]awolbum 0 ポイント1 ポイント  (0子コメント)

                              Yea I keep a jar of that on standby, It's been a bit since I've cooked with it though!

                              コメントをもっと表示する (9 返事)

                                コメントをもっと表示する (3 返事)

                                  [–]bry13m 4 ポイント5 ポイント  (0子コメント)

                                  thank you for sharing your recipe. Don't worry about all the anonymous haters, that's what reddit attracts. I make a similar dish but call mine taco soup. It's always a huge hit at football parties. Again thanks for sharing, keep winning those cook-offs

                                  [–]X-Heisenberg 2 ポイント3 ポイント  (0子コメント)

                                  You're winning cook-offs with canned food and seasoning packets? Sure you are.

                                  [–]AdamDoesDC 1 ポイント2 ポイント  (0子コメント)

                                  OP - I don't get it. You say "Jenns world famous award winning taco chili" but then later claim you have no idea where the recipe came from after it was proven this is 90% the same ingredients as Paula Deans.

                                  You ask why people are hating and it's crystal clear for somebody without a social disorder - you deliberately took credit for something that you did not create and stretched the truth on its success. The internets don't like.

                                  [–]Solarz 1 ポイント2 ポイント  (1子コメント)

                                  .

                                  [–]you_get_CMV_delta 1 ポイント2 ポイント  (0子コメント)

                                  That's a very decent point. I never considered the matter that way before.

                                  ∆

                                  [–]jadraxx 1 ポイント2 ポイント  (0子コメント)

                                  If you can substitute turkey in this coming from a person who can no longer eat red meat I would seriously love you forever. Every turkey chili I've had sucked tremendously...

                                  [–]Mike 0 ポイント1 ポイント  (0子コメント)

                                  How long do you cook it for approximately?

                                  [–]digdigglet 0 ポイント1 ポイント  (0子コメント)

                                  How long in the slow cooker?

                                  [–]GolgiApparatus1 0 ポイント1 ポイント  (0子コメント)

                                  Ranch powder and taco seasoning, you say?

                                  [–]sloge 1 ポイント2 ポイント  (0子コメント)

                                  haters

                                  Teehee.

                                  It's not "hating" to point out two facts about this post.

                                  1. You didn't make chili.

                                  2. You didn't win a chili cookoff; you won a competition amongst friends.

                                  I'm sure that taco dip is good. I'd enjoy a bowl with some fritos and a beer during a football game. But it is not award winning chili. It's odd you're getting so defensive. You wrote a misleading title. Maybe you didn't realize this isn't chili. Maybe you didn't realize people would interpret the words "chili cookoff" to mean a genuine chili cookoff and not simply a competition amongst friends. You don't have to apologize, but you don't need to get all defensive either. No one's "hating." They're just pointing out that your post is misleading.

                                  [–]tafsonworks 1 ポイント2 ポイント  (0子コメント)

                                  not chili.

                                  [–]babemomlover 0 ポイント1 ポイント  (0子コメント)

                                  Replace the gross taco seasoning packets with chef Paul's meat magic or make your own similar blend! Would turn out a little better IMO I just hate those nasty little packets

                                  [–]someguyinahat 0 ポイント1 ポイント  (0子コメント)

                                  It makes me laugh a little bit, as I'm picturing you haters with your chili chef hats on running around furiously around your chili kitchens forcing everyone to think your chili is the best the world has ever seen.

                                  Okay OP, I have the opposite problem. The chili in our house is probably the worst on the planet and may not even qualify as "chili." My sister won't eat onions, garlic, or bell peppers, and my father won't eat anything spicy (things like ancho and chipotle are right out, and even things like paprika and black pepper have to be a quarter of what the recipe states.) Our chili is currently beef, diced tomatoes, and cans of brown and kidney beans, and that's it. What would you recommend to make our chili better?

                                  [–]GroundhogExpert 0 ポイント1 ポイント  (0子コメント)

                                  I have a suspicion that you're leaving some vital step or ingredient out so your chili remains distinctly better.

                                  [–]EnfieldCNC 0 ポイント1 ポイント  (0子コメント)

                                  You forgot The Merciless Pepper of Quetzalacatenango, also known as the Guatemalan Insanity Pepper (Side effects of consumption include seeing a coyote Johnny Cash as your spirit guide.)

                                  Sounds delicious nonetheless though!

                                  [–]rdldr1[🍰] 0 ポイント1 ポイント  (0子コメント)

                                  Question about cooking chili in a crock pot -- When I make it in the crock pot (of course brown the meat first) I let it crock for like 12 hours. However the texture of the ground beef becomes meal-y and gross in my opinion. Due to the "overcooking."

                                  [–]rafiki01 0 ポイント1 ポイント  (0子コメント)

                                  Feed it to the waddy werewolf

                                  [–]Wekks1890 0 ポイント1 ポイント  (0子コメント)

                                  When I was a kid (teenager), my stepdad would always make me delicious chili, he always cooked way too much food, so he would make sides too. I always requested he make rice and corn with it also, then i would pour Catalina dressing on it (just a little bit) and mash up the chili with the corn and rice into a giant pile of delicious. I would then proceed to eat the entire thing, in retrospect it was probably around 1.5-2lbs of food. He would look in disgust as i "ruined" his masterpiece chili.

                                  Then one day I made him try it, and he said "wow, this is amazingly good".

                                  When in doubt, corn, rice, and Catalina makes everything even better.

                                  [–]aregisteredupvoter 1 ポイント2 ポイント  (0子コメント)

                                  Yesss, beans. God bless you

                                  [–]Boomshakalaka89 1 ポイント2 ポイント  (0子コメント)

                                  You're kind of a douche. I just thought you should know. From the title of this post to your edits, you're a douche. Downvote me all you want. Karma is fake. You being a douche is real. I hope you feel very needed and wanted after making it to the front page of /r/food. Huge accomplishment. People can post pictures of a fucking hot dog and do the same (HEY! maybe they can put some of your chili on the hot dog?! Nah, don't want to break reddit from the amount of upvotes and awards you would get.) AND I BET YOU'RE NOT EVEN A REAL FUCKING MERMAID, JENN.

                                  [–]4Eights 0 ポイント1 ポイント  (0子コメント)

                                  Don't worry. A lot of people in here are just peanut butter and jelly. Also everyone is apparently a top chef and using prepackaged seasonings is a crime against humanity. Just do you bro.

                                  コメントをもっと表示する (22 返事)