worth1 wrote: ↑Sat Oct 17, 2020 3:32 pm @Tormato
@Amateurinawe
What both of y'all are making is chili con carne with beans.
Chili is the Mexican word for peppers and carne is the word for meat.
Go ahead ad your beans and other stuff in but for gods sake put enough chili powder and other spices in it to taste like chili.
Also something neither one of you might not have is masa harina to thicken it.
Masa harina is dried masa aka corn flour not to be confused with what we call corn starch here in the US but in the UK they call corn starch corn flour.
When the big run on food was going on you could still get the stuff here in many brands.
I use chili powder paprika cumin garlic powder onion powder if i have it, if not deiced onions real fine Mexican oregano salt chili arbol dark coco powder sometimes and what ever the heck I feel like at the time.
For liquid I use what we call V/8 juice or the HEB store brand like it.
Sometimes other types of chilies ground up since my market has all kinds to pick from.
Usually I use ground/minced chuck or ground brisket run through a 3/8 to 1/2 grinding/mincing plate.
I think it is 1/2 inch.
Some of my plates are metric so I use the equivalent of.