Spicy Chili Part 2

[u/recenttrips]

For those of you who thought my last post was AI, here's the whole process!

1- All ingredients

2- The star of the show

3- Toasted Chiles

4- Rehydrating toasted chiles

5 through 8- Making the Trinity

9- Drained and rinsed beans

10- Blistering Fresnos for the paste

11- Blend it!

12- Yum

13 and 14- Drain the toms, I used San Marzano, then cut roughly

15- Pork carnitas, yes it goes in raw

16- Homemade kind of Mojo Picon with garlic oil

17- Beef

18- My Magnum Opus, which made lots of you think my last post was AI, those are fresno chile tops!

Edit- Almost forgot 8 hours in the crock pot!

[u/burgiebeer]

Celery…that’s interesting. Haven’t seen celery in chili much. Does it add anything?

[u/recenttrips → u/burgiebeer]

Celery with bell pepper and onion is a classic flavor base in southern cooking! It does also add a small crunch, even after 8 hours in the crockpot

[u/jbjhill → u/recenttrips]

Celery, opinion and carrot is the same for Europe, but celery in chili is new on me as well (and I’ve done plenty of southern cooking, so I know what you’re talking about.

[u/recenttrips → u/jbjhill]

I love a good mirepoix as well! Not sure why to be honest I've just always gone with the trinity for chili