Chili Recipes

[Anonymous No.19785378]

My first attempt at homemade chili tonight. What do you anons put in your chili?

1 Pound Ground Beef
1 Can (28 oz) Crushed Tomatoes
1 Can (15.5 oz) Light Red Kidney Beans
1 Can (14.5 oz) Diced Tomatoes
1 Can (12 oz) Beer (Miller High Life)
1 Diced Grilled White Onion Chopped
½ Cup Pickled Jalapenos
4 T Ketchup
1 T Chili Powder
1 t Cumin
1 t Worcestershire Sauce
¼ t Black Pepper
¼ t Garlic Powder

[Anonymous No.19785383]

>>19785378
What a pathetic soup
You scared of putting chili in your chili?

[Anonymous No.19785387]

>>19785378
Sounds good but looks too watery. Let it stew and reduce for a couple of hours. Like the other anon suggested, add fresh chilis next time as well.

[Anonymous No.19785393]

>>19785378
>Beer (Miller High Life)
nice
>4 T Ketchup
would skip this and add brown sugar and tomato paste instead desu senpai

[Anonymous No.19785420]

>>19785393
Yeah, it was some weird 33 oz beer can or something, so I got to drink the rest of it while cooking, was great.

Brown sugar, I didn't event think about brown sugar, good idea.

[Anonymous No.19785426]

>>19785378
I usually use Mexican beer.

[Anonymous No.19785479]

>>19785426
I came close to grabbing a Modelo instead. Great beer, but it has a slight orangey taste I always thought, I didn't know how it well it would work in chili.

[Anonymous No.19785642]

>>19785479
Use the Negra Modelo

[Anonymous No.19785658]

>>19785378
This will sound odd but produce great results. Try 1 tablespoon of peanut butter and 3 tablespoons of fish sauce in your next batch of chili. They greatly boost the umami levels.

[Anonymous No.19785675]

>>19785658
Peanut butter and anchovies is my win for chili.

[Anonymous No.19785687]

>>19785675
You have to let them cook together with everything else for a while, though. The peanut butter can be a bit too much at first. The fish sauce adds tremendous depth almost immediately.

[Anonymous No.19785713]

>>19785642
Careful, there is some 300 pound black Janny on /ck/ who is trigger happy around heavy N's being thrown around.

[Anonymous No.19785718]

>>19785658
Taking a break from Reddit today I see.

[Anonymous No.19785722]

>>19785718
Never been on it. But you really should try my suggestion some time.

[Anonymous No.19785986]

>ketchup
>beer
>sugar
>peanut butter
>fish sauce
what the fuck is wrong with northerners? Trying everything but putting more chili peppers in their chili

[Anonymous No.19785992]

>>19785986
he said 'chili', not 'chili con carne'
beans and all that other stuff is acceptable

[Anonymous No.19786005]

>>19785992
Nope.
If youre a bad cook and have bad taste, like you, everything is acceptable

[Anonymous No.19786006]

>>19786005
>youre a bad cook
and you're a bad son for not calling your mother on Mother's Day

[Anonymous No.19786060]

>>19785986
>northerners
I live in the south.

Nice collection of Anime pictures, queer.

[Anonymous No.19786105]

https://www.youtube.com/shorts/c2nRvpDw2M8

[Anonymous No.19786249]

>>19786006
Is that Neo from The Matrix?

[Anonymous No.19786666]

I like to take grab roma tomatoes, onion, garlic, and serrano peppers. I'll roast half to get some charring before tossing them into a blender with a can of chipotle peppers tomatoe paste, salt, cilantro, chili arbor, and beef broth, then blending them together to make a sort of base. The other half I chop up into larger pieces for texture or garnish in the case of the chilis. Brown the beef, add onions and tomatoes, mix in cumin, chili powder and fish sauce, add the base from earlier, beef broth, the beans, and a modelo. Usually, I do beans at 1.5 to beef by weight. Use salt, pepper, and sugar at the end to walk in the seasoning, and mix in the other half of my serranos.

[Anonymous No.19786719]

>>19785378
the rule for chilli is if you're going to use beans, you have to use 2 different kinds in the same dish

[Anonymous No.19786732]

>>19785992
>'chili', not 'chili con carne'
just how retarded are you anon? you can be truthful with us.

[Anonymous No.19786788]

Shocked nobody has mentioned cacao powder yet. I don't spare it for my chilli, adds some texture and viscosity to it. Makes it noticeably darker too, which is sexy.

Opinions on frying the beef with onion prior to adding it to the pot?

[Anonymous No.19786892]

Tomato paste, brown sugar, beef broth, and model are all thing I'm going to experiment with in the future. I don't know if the fish sauce is a meme or not, but it's not going anywhere near my chili. I also might try "texas style" try going beanless.

[Anonymous No.19786902]

>>19785378
>½ Cup Pickled Jalapenos
Good man
I like to add a can of diced green chiles and corn to chili

[Anonymous No.19786909]

>>19786788
saute the onions while browning the beef in the same pot

[Anonymous No.19786931]

>>19785986
This, t b h

I want someone to drop a historic chili con carne recipe so we have an authentic foundation to build up from. These kitchen sink recipes with chocolate, peanut, etc sound like a treat but not genuine.

[Anonymous No.19786940]

>>19785378
needs more chili, less beans, and salt

[Anonymous No.19786974]

>>19786909
Everything cooked in one pan, just like based Featureman

https://www.youtube.com/watch?v=lp-EEs-DYf0

[Anonymous No.19786975]

Any thoughts on adding Rotel instead of just plain canned tomatoes, I've never had it before, is it any good?

[Anonymous No.19786976]

Some people say chocolate in chili is secretly good.

[Anonymous No.19786977]

>>19786975
Rotel is awesome. They have a roasted version that is probably better for chili. But if you just have the normal one that is great.

[Anonymous No.19786989]

>>19785378
Based.

[Anonymous No.19787024]

>>19786989
Did you make this cringe post from someone else's dish?
also chili con carne is derived from a mexican dish called chili colorado. Its barely american

[Anonymous No.19787101]

>>19787024
Pretty sure Mexico is a North American country, anon.

[Anonymous No.19787107]

>>19787024
America should invade mexico.

[Anonymous No.19787123]

>>19787107
Probably start air strikes on the cartels if Drumpff gets back in.

[Anonymous No.19787133]

>>19787123
if you're saying that like its a absurd idea to use the military against Mexico then you have no idea whats going on down there.
Kandahar during the height of the war was a safer place then most Mexican cities

[Anonymous No.19787160]

>>19787133
I’m not.
I can easily see orange man giving the Mexican government an ultimatum, clean it up or we’ll fucking do it for you.

[Anonymous No.19787189]

>>19787160
Largely because you would give him credit for it (if he followed through)

[Anonymous No.19787495]

>>19787189
credit where credit is due

[Anonymous No.19787513]

Here's a chili I made from scratch, didn't measure any of the powders, but I remember what they were, Paprika, Cumin, Adobo pepper, Red pepper flakes, cayenne and chili season blend which smelled too good not to add in. Made it nice and spicy.

Besides that
2 pounds of ground beef
2 types of long sausage, quartered (Pork and beef)
1 onion that was either white or yellow, can't remember since it had been in my pantry for awhile
Big ass red onion
four or five smashed cloves of garlic, roughly chopped
4 jalepenos
1 jar of chipotle peppers with the sauce
1 bottle of dark stout (Rasputin old imperial)
1 dark chocolate bar (70 %, which is why I only used one, didn't want the chili to be too sweet)
1 can diced tomatos with green chilis
1 can tomato paste
2 cans beans

turned out pretty tasty despite the fact I was winging the recipe and just wanted some chili. But all the onions in it did give me gas so bad it coulda probably been used in the trenches of WW1 as a more effective form of mustard gas

[Anonymous No.19787589]

>>19787513
>1 dark chocolate bar (70 %, which is why I only used one, didn't want the chili to be too sweet)
just use unsweetened cocoa powder, it adds a nice rich earthy flavor and helps control the acidity

[Anonymous No.19787622]

>>19787589
yeah, couldn't find any or else I would've. which is also I why I just put cans of beans instead of the type. They were the only whole beans in the store, and some absolute nigger bought all the cocoa powder. Straight up cleared the shelves of it. No idea what they're gonna cook or if the town suddenly got a craving for scratch made brownies or some shit

The rasputin stout was chocolatey as well. Didn't make my chili too sweet, either so I was happy since it did cut the acidity even though it was just a bar of chocolate instead of some nice powder. Cost me more though.

[Anonymous No.19787633]

How about adding jäger ? I wonder if you can infuse the flavors of those spirits made out of 643 different plants into the chili with a shot. I mean people put beer and coffee into it, so surely that should work

[Anonymous No.19787636]

>>19787633
If you want it to taste of licorice, sure go for it.

[Anonymous No.19787639]

>>19787513
>>19787589
>>19787622
If you want an even better chocolate experience in your chili, try using raw cocoa paste. Since it's not roasted it tastes fruity and tangy compared to regular "dessert" chocolate so it pairs better. And it's pure cocoa so you get the whole depth of flavor, it melts perfectly and it even emulsifies a little in my experience

[Anonymous No.19787648]

>>19787636
if it's the only flavor you can pick up sure don't put it in

[Anonymous No.19787651]

>>19787648
Its fucking Jager, you ponce. Its frat bro absinthe

[Anonymous No.19787653]

>>19787633
And a splash of Minttu

[Anonymous No.19787703]

I have gotten really experimental with chili and made some amazing tasting recipes but i always come back to a simple recipe.

2 pounds 85/15 ground beef
two can chili beans
1 large white onion
1 poblano pepper
5 jalepenos
10 habanero peppers
5 cloves garlic
1 Yuengling beer
1 tsp Worcestershire Sauce
1 Tbsp chili powder
1 Tbsp chipotle chili powder
1 tsp cumin
1 tsp cayenne
1 tsp cocoa powder

[Anonymous No.19787711]

>>19787633
afte ryou brown your beef and saute the onions deglaze with wild turkey 101

[Anonymous No.19787784]

>>19787711
Also. Make sure to add your spices after the meat is browned and the fat is out.

[Anonymous No.19787799]

>>19785378
Ground beef is for scrubs, cube up some chuck roast.

[Anonymous No.19787835]

>>19787495
>He should support intervention in Mexico
>Ukraine supporters are basically Nazis

[Anonymous No.19787943]

>>19787835
Ukraine has nothing to do with our country Mexico is attached to our country and has more killings from gang violence then the Ukraine war making it a bigger problem and one that directly affects the US

[Anonymous No.19787947]

>>19787784
yes! i have seen people drain grease after the spices were in and it blows my mind

[Anonymous No.19788019]

>>19787513
>Big ass red onion
barf

>4 jalapenos
ouch

>1 dark chocolate bar (70 %, which is why I only used one, didn't want the chili to be too sweet)
sounds insane enough that I'd like to try it

>>19787703
>5 jalapenos
>10 habanero peppers
again with these raw peppers lads

>1 Yuengling beer
I just might

>>19787799
>cube up some chuck roast
I refuse

[Anonymous No.19788032]

>>19787703
>10 habanero peppers
way too bold for me
also, why don't you add anything sweet to balance out the flavor? do you drain the fat off the bottom with a spoon after you've browned the meat? stop punishing yourself with Steels btw
https://www.youtube.com/watch?v=4eOsw0MZ6xk

[Anonymous No.19788043]

>>19785378
1 lbs ground beef browned and drained
1 can crushed tomatoes
1 can of rotel
1 can black beans
1 can red kidney beans
1 can pinto beans
1 diced onion
3 cloves crushed garlic
1 TBSP smoked chipotle peppers
1 pack McCormick chili seasoning
stir together, raise to a boil, reduce to a simmer, cover and simmer for 2-6 hours, crush up some of the beans when ready to serve to thicken.

[Anonymous No.19788048]

>ground beef
Discarded

[Anonymous No.19788079]

>>19788019
> raw peppers
i saute them, they add a ton of flavor and heat plus add some texture so its not just a pot of mush

[Anonymous No.19788098]

>>19788019
I like my onions. And I do rec adding some dark chocolate or unsweetened cacoa powder. It isn't a dominant flavor, more of a modifier. If someone says their chili has a secret ingredient, you can bet your left Nut it is dark chocolate. Or beer

Just make sure it is a very dark chocolate, even that 70% was a little too sweet for my tastes but it worked out in the end

[Anonymous No.19788112]

>>19788032
>why don't you add anything sweet to balance out the flavor?
sauteing the onions really sweetens them up
>do you drain the fat off the bottom
85% doesn't have much fat and the dried spices soak up whats left. If im using 70/30 beef i do drain the fat off.
Fat is flavor so you only want to drain off enough so it doesn't pool on top

[Anonymous No.19788120]

>>19788098
i recommend coca for a truly addictive flavor

[Anonymous No.19788121]

stop putting tomato in chili. tomato is the gateway to beans and corn and everything else people do that they shouldn't. make chili without tomato just once and you will see the error of your ways.

[Anonymous No.19788122]

>>19788043
forgot 2 beef bullion cubes.

[Anonymous No.19788125]

>>19788121
tomato is a pretty broad description considering how versatile they are

[Anonymous No.19788142]

>>19788122
try chicken instead, it won't make your chili taste like chicken

[Anonymous No.19788143]

>>19788125
tomato is a crutch that masks the fact that most "chili" recipes barely have any chilis in them.

[Anonymous No.19788148]

>1lb of beef to 5lbs of beans and tomato

[Anonymous No.19788165]

>>19788143
>most "chili" recipes barely have any chilis in them.
the people that say this don't seen to understand that chili powder is dried chilies.
I ground these up and it only made like 2 Tbsp of powder but thats more then enough peppers for a pot of chili

[Anonymous No.19788181]

>>19788165
those must be chilis for ants then. this many peppers makes me a big cup of sloppa with only chicken broth to rehydrate them.

[Anonymous No.19788190]

>>19788165
where do you buy your whole seed coomin

[Anonymous No.19788197]

and for reference these kits that you can get have like 5 tablespoons of powder in them.

[Anonymous No.19788201]

>>19788181
they were dry then i toasted the then into the coffee grinder to make them into powder.
If rehydrated them it would make a lot, my point was that the amount of powdered chilies can be deceiving.

[Anonymous No.19788211]

>>19788190
walmart, you do need to toast them and grind them into a powder. biting into a whole cumin seed sucks

[Anonymous No.19788218]

>>19788201
if you don't believe me you can try it yourself. mix 1 tablespoon of powder into 1 cup of water. it will be thin and weak and not look like chili.

[Anonymous No.19788234]

>>19788197

[Anonymous No.19788296]

Everyone's chili in this thread is bad

[Anonymous No.19788353]

I guess I will post my recipe again

beef (I use chuck)
dried peppers (I use ancho, pasilla, guajillo, new mexico, and arbol)
onion
garlic
fresh peppers
canned chipotles in adobo
oregano
cumin
salt
chicken stock
beer

start by removing the stems and seeds from your dried peppers. toast them in a dry pan until you can start to smell them and then start soaking them in hot chicken broth. cut your beef into cubes and brown them in some lard or oil. dice your onion and mince the garlic and throw it in with the meat. once the onions turn transparent pour your beer in. take the peppers and the chicken broth and throw them in a blender along with a couple chipotles. dump the pepper slop into your pot and start simmering. now you can add your fresh peppers and whatever mystery ingredients you want. season with the salt, oregano, and cumin. let it cook for about 3 hours. if it looks too thick add more beer or broth. if it looks too thin mix some masa flour with cold water and stir it into the chili.

[Anonymous No.19788665]

>>19785378
The only good thing about Miller High Life is the curved bottle that fits easily up your ass, as all its drinkers enjoy.
Stopped reading after
>4 T Ketchup

[Anonymous No.19788685]

>>19788665
My anal cavity is pretty stretched out, I have to use a Corona Extra long neck for any feeling.

I saw a hillbilly on YouTube mention using Ketchup and I thought it was charming, and Ketchup is dank, but as someone said earlier on, sub it out with tomato paste and brown sugar, which is my plan for next time.

[Anonymous No.19788695]

>>19788685
Don't do that either faggot, we're making chili here not barbecue sauce.

[Anonymous No.19788705]

>>19788695
By the time I add in the honey and dark chocolate, it's going to be the best chili you could ever dream of

[Anonymous No.19789213]

>>19788048
ngmi

[Anonymous No.19789277]

>>19788353
This is a very good technique, and this is my method, too. Only differences in my method are:
1) I throw a quarter or half an onion (depending on the size of the onion) in with the toasted chili and poaching liquid, and I'll throw a few cloves of garlic in as well. When I blend that up to make the chili sauce, I'm conservative with the poaching liquid to make sure that the chili sauce is very thick, as it'll tend to thin out in the cooking process. I've used masa in the past when the chili is too thin, but I haven't had to do that in a while. I'll typically toast the spices and throw them in the blender with the paste as well, but I forget sometimes and throw them in when sauteing the vegetables and I don't know if anyone can tell the difference.
2) I almost always use around 2 pounds of browned ground beef in the chili as well. I saute the raw onion and chilis/peppers in the fat left over from the ground beef.

[Anonymous No.19789329]

>>19788234
The BEAST.

[Anonymous No.19789757]

>>19787943
>Ukraine supporters are basically Nazis and btw that doesn't even matter
copeception

[Anonymous No.19789780]

>sear some extra extra lean ground beef in a nonstick pot
>drain all the liquid
>add some ol el paso chili seasoning
>can of tomato sauce preferably with lots garlic and onions
>ton of kidney beans and corn
simple as

[Anonymous No.19789790]

>>19789780
you forgot the bell pepper

[Anonymous No.19789873]

>>19789780
I was wondering about just doing the single mom gimmick of tossing in a pack of El Paso or McCormick Chili Seasoning, is it just as good as using the Chili Powder and Cumin?

[Anonymous No.19789887]

>>19785378
That sounds awful

I go basic
Onion, carrot, garlic
Chuck
Whatever dried chilis I grew that year
Chipotle powder or the ones in adobo sauce (I never grow chipotle)
Random stout I have in my fridge
Salt pepper paprika dash of garam masala and turmeric
Tomato
Beans if my wife is going to have some

[Anonymous No.19789898]

>>19789873
use McCormick it has less bullshit like silicon dioxide.
unpopular opinion but yea its just as good and sometimes better because its ground much finer

[Anonymous No.19789900]

>>19789887
>(I never grow chipotle)
you mean jalapenos?

[Anonymous No.19789903]

>>19789887
>carrot, tomato, garam masala and turmeric
bruh you're making curry not chili

[Anonymous No.19789904]

>>19789900
I don't grow those either

[Anonymous No.19789912]

>>19789903
Chili could easily be considered a curry

[Anonymous No.19789985]

>>19789912
not in my book
the word curry is used to loosely, to me it means a sauce where the main flavor is garam masala.
chili should mean beefy red pepper sauce

[Anonymous No.19790000]

>>19789985
Yes that's why I made with a couple extra spices

[Anonymous No.19790004]

>>19790000
What*

[Anonymous No.19790019]

>>19789887
I was just thinking the same thing about your carrot stew, pretty nasty stuff you got brewing there anon.

[Anonymous No.19790048]

>>19785378
ground beef
tomato paste
onion
chili powder
salt, pepper, garlic, W sauce, old bay
tbsp bbq sauce
water

simmer until desired consistency

[Anonymous No.19790061]

>>19788121
What took you so long, no-bean-schizo? Did your monitoring bots break down?

[Anonymous No.19790093]

>>19790048
also cumin

[Anonymous No.19790105]

>>19788296
now show us the chili _before_ it's been eaten

[Anonymous No.19790171]

>>19790048
This sounds even more grim than my first attempt. Water.....YUM!

[Anonymous No.19790362]

>>19788148
plants ARE unnatural

[Anonymous No.19790518]

Listen up you fucking amateurs.
I don't give a fuck what other gimmicks you fuck with, there's one vitally important thing you must not forget: the beans.
I'm not talking about just dumping in a can of beans, in fact, if you think you don't like this critically important ingredient that's probably where you fucked up.
The technique matters, and here's how it goes:
When the meat is done browning, DO NOT remove the excess fat. This is the point where you add the beans. Stir them in, turn the heat down low and simmer it for a few minutes. The beans will absorb the fat and add dimensions of texture and flavor far beyond what your feeble mortal mind ever thought possible. This also removes the pretense to use extra lean meat, which you should only do if you hate yourself.

[Anonymous No.19790545]

>>19790518
You and Bean Boy >>19788043 should get together.

[Anonymous No.19790584]

>>19790518
with fingers like that who needs a dick

[Anonymous No.19790608]

>>19790171
It simmers out, and you need to thin out the tomato paste.
Learn how to cook.

[Anonymous No.19790704]

>>19790608
Guy with the blandest chili on hear telling people how to cook, GRIM. I'd even eat that bean fiend's chili before yours, woof.

[Anonymous No.19790706]

>>19785378

[Anonymous No.19790775]

>>19788120
I miss doing coke in my 20s; too dangerous to do it now. I'll end up OD'ing because some dipshit drug dealer cut it with fentanyl.

[Anonymous No.19790778]

>>19786975
i did that last time, was good. i followed the below recipe

https://www.youtube.com/watch?v=nPItJS1gtVY&ab_channel=CowboyKentRollins

[Anonymous No.19790784]

would using a double IPA be a bad idea? i have some left over that i dont want to drink

[Anonymous No.19791009]

>>19790784
I'd avoid it, would probably make everything taste like grass clippings and grapefruit.

[Anonymous No.19791021]

>ground bee-

[Anonymous No.19791050]

>>19791021
>hot sauce on a steak
good steak shouldn't need a sauce

[Anonymous No.19791069]

Every fucking week. Nobody cares about your mutt MUD food. Every week the same, you mutts think it's worth posting you bowl of shit to others. Fuck of. Enough!!! With ENDLESS chili threads! It's enough! We got it! You live at the Border and you like chili. Stop it right now! Dame fucking thread every fucking week. New Op same thread. That's bullshit!

[Anonymous No.19791430]

>>19791069

[Anonymous No.19791476]

Whoops sorry OP here, I made a mistake and posted some bean soup recipe (my bad). here's the real recipe
>1 Pound cubed ribeye
>1 Diced Grilled White Onion
>2-3 T hot Chili Powder
>1 T cayenne
>1 t salt
>1/2 t msg
>1 t Black Pepper
>2 cloves Garlic smashed and finely diced

I don't know what I was thinking. sorry.

[Anonymous No.19791715]

>>19791476
So just ribeye with hot sauce? and some of you niggers have been doing this for years? GRIM.

[Anonymous No.19791740]

>>19785378
1 lb chunked chuck
1 lb 80/20 ground bf
1/2 pound bacon
Lotsa garlic
Lotsa onion
A small bit of tomato paste
Shiner Bock
Whole cumin seeds toasted and ground
Chipotles en adobo, arbol, guajillo, jalapeno, serrano (adjusted depending on crowd), rotel
Chili powder
Salt and pepper
Masa to thicken, serve as Frito pie

[Anonymous No.19793337]

>>19791715
>So just ribeye with hot sauce?
you just defined chili. thank you.
meat with chili sauce.
chili con carne.

god you people are slow.

[Anonymous No.19793527]

>>19793337
>god you people are slow.
Do you mean straight people?

[Anonymous No.19794072]

Aw sweet, a chili thread. I was just about to make my own.
I got drunk as fuck last night when I started this, so I forget exactly what I put in it, but I left it on low overnight and it tastes fantastic.
From what I remember,
A few pounds of beef, Food Lion had some "taco" meat, dunno what the name is for how it's cut, but it was shredded
3 jalapenos
Half an onion
Some bella shrooms
A can of tomato paste(I browned it in a pan first with garlic and spices)
2 cans of budweiser
A couple diced tomatoes
2 cans of tomato sauce
Black beans
Kidney beans
White corn
Chili powder
Smoked paprika
Cinnamon
Chipotle powder
Coriander
Adobo seasoning
Half a bar of 90% dark chocolate

I think I remembered it all, but I might be missing something. Drunk Me has never done me wrong when cooking before, so I have faith in myself. This has been in the pot since, like, 12 hours ago. When my wife got up for work about 6 hours ago, I asked her to skew the lid so it'd reduce down and I could add the second beer and put the lid back on.
Great cure for a hangover along with more heavy drinking. Also, don't fuck with peach jack daniels, that shit goes down like candy. I call drinks like that Danger Booze. You'll be chugging it and riding a nice strong buzz and playing Mechanics for a couple hours until suddenly the intense blackout drunk hits you like a brick wall.

[Anonymous No.19794081]

>>19794072
Mechanics* great game
I also think I may have tossed some bay leaves in there too since the jar was on the counter when I woke up. So was the rosemary for some reason.

[Anonymous No.19794085]

>>19794081
MECHANICUS
FUCK

[Anonymous No.19794092]

>>19794072
>peach jack daniels
during the summer when every booze item went peach, I decided to add a splash of Simply Peach to my Icehouse, for shits n gigs, tastes pretty good ngl. My first time mixing sugar water with beer, I felt like KingCobraJFS, that's whats up Tubes.

[Anonymous No.19794133]

>>19794092
Based and boglimpilled
I knew a guy that would mix pulpy orange juice with his shock tops, shit's surprisingly tasty. Fruit juices somehow just work well with ales.
I should probably start doing that so I stop tearing through an entire box of beer each night.
I wish I had some better beer to dump into my pot than budweiser. I should have gotten some modello negro or guiness

[Anonymous No.19794872]

>>19785378
For me it’s Jack’s chili that he made for his church’s chili contest which he later claimed was rigged

[Anonymous No.19794983]

>>19793527
everyone on this board.