Which do you think would add more flavor to a chili? Smoked and cubed short rib? Or cubed and browned chuck roast? Or.maybe I should smoke a short rib, and then brown some of it????

Below is my basic spice profile for the chili:

Coffee Cocoa Chili Guajillo Chili Pasilla Chili ancho Chili negro Chipotle in adobo Serrano Pablano Cubanelle Cumin Coriander Salt Smoked paprika

Just a quick question from someone who has never made chili before. Why do some recipes say to “grey” the ground beef while most of them say to brown it? I’ve never greyed meat before so just was curious what the reason would be to do that versus browning and how it will affect the end result

I have been challenged to a chili cook-off by a friend. I am a total novice at chili, more of a smoking meat type of guy. I am wondering if anyone would be willing to share some tips/tricks and recipes. Thanks for considering.

Hey guys, I'm currently making a packet chili wear you add water to it along with the mince, tomatoes and kidney beans. It says to let simmer on a medium heat, which I am, but it keeps sticking to the pan. Any tips? Cheers.

I recently received "The Chili Cookbook" by Robb Walsh. I am planning on making Bob Plager's $25,000 Chili featured in the cookbook.

While looking at the ingredients, I was a bit confused on the distinction between a couple things: (1) ground New Mexican long red chile; and (2) New Mexican light chili powder. For the first one, am I supposed to buy the full size dried New Mexican chile pods and grind them using a mortar and pestle? Or can I buy this already ground?

Second, the distinction between: (1) Texas-style chili powder; and (2) Gebhardt brand chili powder. Gebhardt comes from Texas, so it is, by definition a Texas-style chili powder. When I search for Texas-style chili powder, this is the primary one that comes up. Any other brand that you would recommend?

I've been making chili for years. It is not based on any regional styles or recipes, but stuff that I've picked up over the years that I like how they taste. I usually start off with a Pork Bone Tonkotsu Ramen broth that's boiled for 24 hours. I then add a couple pounds of Ham Hocks and some dried shrimp for another 6 hours. Meat's used are Hamburger, Bacon, Pork, Ham Hocks and Linguica. I usually throw in a bunch of veggies for the wife. At the end, I add a dollop or two of Best Foods Mayonnaise, which mellows and smoothes out all of the flavors. The Mayo turns the dark burgundy to a bright orange so I'll also add a little more chili powder to darken it back up.

What's some non traditional ingredients or methods that you guys use?

A crucial chili discussion has arisen and I need your input. Take the poll below and be rewarded with the knowledge that you have helped solve on of life's little conundrums.

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https://linkto.run/p/C9RJ1R9O

Not being from the US, I'm not familiar with all the different styles

My usual chilli ends up quite brown, I've since learnt this is similar to a Cincinatti style.

Whats the name of the red one, almost orange? Im finding it difficult to Google for, thanks

PS: Would diced beef shin be a good addition to a chili, along with the beef mince and some pork mince. If so should i dice it finer (its 1 inch cubes atm), or just let it cook down and fall apart?

Also, do you normally have to divulge the recipe at these things?

In this episode, I run the KC Track Club's second annual Chili Run/Contest. Watch as I run the grueling 6-mile, hilly course just to eat a bunch of free chili. Greuling!

https://youtu.be/uwBoELPIfqA