chili (is a soup) slay

+ homemade pumpkin spice marshmallows

If you are reading this hungover still in costume from a halloween rendezvous, welcome. May I suggest a bowl of chili to cure you? And if you are perfectly sober and well, welcome. May I suggest a bowl of chili to cure you? Doesn’t matter what you’re going through, chili is the answer to all.

And as you can see, the topic of today’s newsletter is another soup slay. And I call it a soup rightfully so, because that’s what I believe chili is. But the videos I’ve posted on TikTok and Instagram have been controversial to say the least. People are saying a hot dog is a taco, and chili is a stew. Or, that chili is it’s own thing altogether.

So I figured I would ask the gang over here, the million dollar question:

Listen, no hard feelings whatever you vote. But chili is a soup. Annnnd we will treat it as such. We will also treat it with no beans. Guys, if I could I would. But beans make me explode <3 so for those reasons, I’m out. If you want them, just add them!!!!!! I’m rooting for you, go off.

the only acceptable beans

no frickin bean chili:

makes about 6 servings, my bf ate 3 of those servings himself though so?

• 3 lbs ground beef, aim for 80-85% lean

• 4 cups of beef broth

• 12 oz modelo or any beer really (a splash to deglaze, the rest later)

• 3 tbsp tomato paste

• 28 oz crushed tomatoes, fire roasted if possible 

• 2 red bell peppers, diced

• 1 large white onion, diced

• 1 leek, thinly sliced

• 1 head of garlic, thinly sliced 

• 2-4 chiles in adobo sauce, minced (depending on your spice levels)

• 2 poblano peppers, fully charred over an open stovetop fire, peeled and finely chopped

• 2 bay leaves  

• 2 tsp dried oregano

• 2 tsp chile powder 

• 1 heaping tbsp smoked paprika 

• 1 heaping tbsp ground cumin 

• 1 tsp brown sugar

• a pinch of cinnamon

• salt + pepper to taste

1. Heat a bit of avocado oil in a large dutch oven on medium high heat. Once the oil is shimmering, add ground beef and break it up using a wooden spatula or meat masher (my new favorite kitchen tool lol), sauteeing until browned. Remove from the pot and set aside. If you’re lazy AF and have a large enough pot, you can also just scooch the meat aside to one side of the pot and continue the next steps.

2. Add the onion, leek and garlic to the pot. Saute until the onions are translucent and softened. Add a splash of the beer to deglaze the pan, cooking until it’s mostly evaporated. Add the poblano + bell peppers and cook for 2-3 minutes.

3. Add the tomato paste and spices, stirring until the tomato paste has darkened in color. Add the beef, crushed tomatoes, broth and beer back to the pot and bring to a boil.

4. Simmer chili on low for about 2-2.5 hours, stirring every now and then so the bottom doesn’t burn. Taste as it goes for more spices + salt levels. If you have the time, you can honestly leave it on the stove even longer - I just love how the flavor of chili develops as it cooks.

5. Top with sour cream, jalapenos, cheddar cheese + cilantro. Enjoy with a fat side of cornbread because duh. I charred 1 bunch of scallions on a super duper hot pan with oil, chopped them up and added them to jiffy cornbread mix. It was a fab touch!

okay well now that you’ve got your chili and all, you’re gonna need something sweet….I mean…duh.

and let me tell you what you should do to satiate that sweet tooth - homemade pumpkin spice marshmallows. I have wanted to make marshmallows forever but I was always scared?? Idk why because there’s hot sugar and a candy thermometer involved, but it really was quite simple and chill. And truly, I cannot eat a jet puffed any more, I’M SORRY!

pumpkin spice marshies:

• 3 envelopes unflavored gelatin

• 1/2 cup *cold* water 

• 1 1/2 cups granulated sugar 

• 1 cup light corn syrup

• 1/2 cup water 

• 1/4 tsp salt 

• 1/2 tbsp vanilla bean paste 

• 1/2-1 tbsp pumpkin spice (depending how strong you want the flavor)

1. Powder a 8x8 pan with powdered sugar and set aside. To a stand mixer bowl fitted with the whisk attachment, add the gelatin and 1/2 cup cold water. Make sure the water is cold so the gelatin blooms.

2. In a small saucepan, combine the other 1/2 cup of water, corn syrup and sugar. Bring to a boil until the temperature reaches exactly 240 F. Remove from heat.

3. Turn the stand mixer to the lowest speed, and very slowly stream the *super hot* sugar mixture into the gelatin bowl. Try to stream it alongside the inner side of the bowl so it isn’t directly hitting the gelatin right away.

4. Increase speed to medium/high and beat for about 10ish minutes until stiff peaks form. Add the pumpkin spice and vanilla, and mix just until combined.

5. Quickly transfer the mixture to your prepared pan. Don’t sweat trying tp scrape the sides of the bowl and whisk, it hardens quick. Just get the majority of the mixture in the pan with an offset spatula, and spread into an even layer. Using wet hands, flatten the top if needed. Dust with more powdered sugar and set aside for about 4 hours, uncovered.

6. Cut into squares with a greased or powdered sugar knife and store in an airtight container at room temp!

Do yourself a favor and torch these too, oh my ggaawwwddddd!! Linking an inexpensive kitchen torch here! If you need a hot chocolate recipe to go along with this, I posted the most amazing spiked hot chocolate recipe here.

If you try either of these, tag me! Hope you have a spooky fabulous halloween weekend/week!! <33333

instagram: @babytamagooo

tiktok: @babytamago