Sherklod Holmes @wallhackio@cat.family

@amy YEAH

@cam they want to know what time and place you are asking about

@cam gonna ask my roommate who studied history this question

The chili been cooking for almost three hours now. I went to take an evening walk so I turned on the oven to 275 degrees farenheit and once the oven reached that temp, I gave the chili a stir and put it in there--I got back after 50 minutes or so.

The flavors are starting to develop nicely. For a little extra oomph I decided to add some Vodka, since tomatoes and alcohol are a powerful combo (the alcohol from the beer should have nearly cooked out by now). I also added a quarter cup of apple cider vinegar to brighten things up and I also added a healthy serving of nutritional yeast, which is an incredibly delicious source of umami that only vegans use for some reason

The vodka here is pepper vodka my roommate has been experimenting with, where you extract pepper flavor in liquid form in essentially the same way vanilla extract is made from vanilla beans. they generously let me borrow it for the chili ​​

I gave it one final taste test and these ingredients really brightened it up, it's gonna taste SO DAMN GOOD after sitting in my fridge overnight :D

@coriander also an actually practical solution for accessibility wouldn't cost you 1,000,000,000 dollars per meal

@aschmitz exactlyyyyyyyyy

the house smells amazing right now ​​

@coriander what in the sam hill is this, turn it off

Oh yeah let's also add some MSG because I'm a grown ass adult who deserves nice things

Oh! I forgot to mention I deglazed with Kentucky Breakfast Stout, a bitter, chocaltey imperial stout from Michigan I love.

Bitter hops can be a bit risky to use in a dish like this but I've always used half a bottle and it's never been an issue. It's become a sort of tradition for me every time I make an extravagant chili ​​

Then I added pretty much everything! The beans, the meat, the shredded chicken and chopped ham hocks, the oven-roasted peppers, the roasted garlic, some espresso + chocolate powder + brown sugar, the Magical Stock, and a little extra water

Now we bring to a boil and simmer for three hours ​​

Once the onions from the holy trinity started to become translucent, I added oregano, habaneros, minced garlic, tomato paste, and the Magical Chili Paste and let that all fry for a minute

awwwwwwwwww yeah 🤤

Now it's time to collect that fond by sweating out some holy trinity ​​

Time to brown the meat! By browning it we get delicious maillard reaction flavors and create fond at the bottom of the pot that we can deglaze for even more flavors later 🤤

I put a tiny bit of beef tallow in the pot for the first batch of meat, additional won't be necessary because of the additional fat that will be added from the fatty pork shoulder ​​

I taste tested the Magical Chili Paste and it is much less spicy than I anticipated, so I will add two habaneros to the chili. I like to mince them fine to avoid a situation where someone gets a large chunk of habanero in a spoon full

Now I get to play the minigame known as "clodboy don't touch your eyes for two days challenge" ​​

I happened to acquire a large number of peppers in the past week so I figured I would use them all in my chili ​​

Normally I fry the peppers with the onions but I have so many that I don't think I'll get any browning because of how many there are, so this time I will toss them in the oven with some oil and a heavy pinch of salt

My roommates also acquired this enormous head of garlic which I begged them to let me roast and put in the chili. They acquiesed

I've never put roasted garlic in chili before so we'll see how this goes!

It is day 3 and even more delicious plans are in the making ​​

@cam oh i can do that too! there aren't many of us

@Thomas as a chili cook-off winner myself I have MANY chili opinions