>>7043616 >yeah, frozen specifically, I'd add them right at the end so they're barely cooked.
let them simmer in the chili for 5 minutes or so. That's what I do. They have to be sweet peas though. Some green pea brands taste like cardboard. Luckily, my local supermarket stock big bags of generic green peas that are plump and sweet. They're really amazing in chili. I eat this chili twice a day, btw
>>7043842 Was asking because summer last, 2014, we got a Belizean couple at our meeting (Quaker) who made a goat chili for a potluck we were having. It had potatoes in it. It was, by far, the best "chili," even if I'm not quite certain it quite qualifies as one, I've ever had.
Theirs had no peas, but I don't see why peas couldn't be good in a chili or chili-like dish. I sez go for it, pham.
>>7043928 I might be wrong, but isn't chili a stew anyway? Or does the US have a very specific definitions of what is 'stew' and what is 'chili' or something?
Also, I make a 10-15 minute "chili" that's actually really, really fucking delicious for being such a fakemeout cheat's concoction, if anyone is interested in the recipe. Otherwise, I'll kindly fuck off now.
>>7044015 Sure, but some may consider this to be blasphemy, so apologies in advance:
For a 3-4 servings (can be multiplied): Oil, 4tbsp Flour, 4tbsp Chilli powders, as desired >I use a mix of paprika, chipotle powder, cayenne powder and cheap, mixed chili powder; you can use just chili powder, if you'd like, and it will still be pretty good Cumin powder, as desired Beef stock powder/cube, as necessary for 4 cups stock Garlic, minced, 2-4 cloves Onion, chopped, 1 large Beef mince, superlean, 250g/half pound Beans, cooked and drained, 250g >or another 250g of lean beef mince if you're against beans in chili Tomato juice, 2 cups Water, 2 cups Garnishings, if/as desired >such as cheese, crackers, coriander/cilantro leaves, chopped raw onion etc
Cook oil and flour together until a paste is achieved. Add all other ingredients other than juice and water and stir to cook beef through. Add liquid and whisk to dissolve paste. Boil and reduce to desired thickness. Serve. It sounds abysmal, I know, but it's surprisingly not bad at all. While not nearly as good as a proper chili, it's leaps and bounds better than most others I've tried, even ones people cook all day long.
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