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BEANS!!!!!
walks away muttering
In all seriousness...chili is a non-canonical food stuff. Unlike anything French or Italian, it would never have an official recipe from Ye Olde Fraternal Order of Cattle Drive Chuckwagon Chili Chefs. A lot of the homogeneity in chili comes as a result of the various cook-offs and their rules and norms. I have judged a chili cook off before and it was good fun, but they were all similar.
There is no wrong way to make chili. Part of the joy are the many varieties but everyone has the one way that they are used to it. Personally, I prefer no beans in beef chili, but I also make a good black bean and shredded chicken chili too.
Although if anyone can find me a local source of Fritos or Saltines I would appreciate a PM.
Aroogah-
I really fancy a green chilli. Feel shredded chicken would be solid in that.
My wife has asked for beef. She thinks she wants minced beef, kidney beans and a premixed Coleman's seasoning sachet. But I know better. (Never have I claimed to be a good husband).
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Try b&m they have Fritos...but could be European version
CYOA
lynx
Thanks - should have thought of Kenji
Ingredients here for anyone who doesn't want to scroll:
For Chili:
1 pound (450g) dried dark red kidney beans
6 tablespoons (54g) Diamond Crystal kosher salt (for table salt, use half as much by volume or the same weight), plus more for seasoning
3 whole ancho, pasilla, or mulato chiles, seeded and torn into rough 1-inch pieces (about 1/2 ounce)
2 whole New Mexico red, California, costeño, or choricero chiles, seeded and torn into rough 1-inch pieces (about 1/8 ounce)
1 whole cascabel, árbol, or pequin chile, seeded and torn in half
1 1/2 tablespoons (9g) whole cumin seeds
1 1/2 teaspoons (3g) whole coriander seeds
2 whole cloves
1 star anise
5 pounds (2.3kg) bone-in beef short ribs, trimmed of silver skin and excess fat
Freshly ground black pepper
2 tablespoons (30ml) vegetable oil
1 quart (900ml) low-sodium chicken broth (preferably homemade), divided
1 ounce (30g) chopped unsweetened chocolate
2 tablespoons (30ml) tomato paste
1 tablespoon (5g) extra-finely ground coffee beans
2 whole anchovy fillets
2 teaspoons (10ml) soy sauce
1 teaspoon (5ml) Marmite
1 large yellow onion, diced fine (about 1 1/2 cups)
4 cloves garlic, minced (about 1 tablespoon)
3 fresh Thai bird chiles or 1 jalapeño pepper, finely chopped
1 tablespoon (3g) dried oregano
2 bay leaves
1 (28-ounce; 794g) can crushed tomatoes
1/4 cup (60ml) cider vinegar, plus more to taste
1/4 cup (60ml) vodka or bourbon
2 tablespoons (28g) dark brown sugar
1 tablespoon (15ml) Buffalo-style hot sauce, such as Frank's RedHot (or more to taste)
For Garnish (all suggestions optional):
Scallions, thinly sliced
Cheddar, Jack, or Colby cheese, grated
Sour cream
Jalapeño or Poblano peppers, stemmed, seeded, and diced
Onion, diced
Avocado, diced
Saltine crackers
Fritos
Not sure I'll do exactly that recipe (and also, sorry Texas, but there'll be beans). But unless @Aroogah comes along and solves the thread (as I'm sure happened the last time I asked on this thread) it's a good starting point.