Josh Rising

Building the Future of Local AI, One Local Model at a Time.

Practical deep-dives into AI engineering, local LLMs, and custom software infrastructure optimized for consumer hardware.

Learn from my experiments.
local_inference.py 
import llama_cpp

llm = llama_cpp.Llama(
    model_path="gemma-4-12b-it-qat.gguf",
    n_ctx=131072,
    n_gpu_layers=-1
)

print("Initializing local session...")

Minnesota chili

Written by

zero4281

in

Via Auntie Crystal, updated by Josh.

Prep Time Cook Time Yield
15 mins 30-45 mins 6-8 servings

Equipment

  • Copper-infused ceramic nonstick pot with a lid
  • Bamboo spatula
  • Cutting board and knife
  • Garlic press
  • Pepper grinder
  • Colander

Ingredients

Meat and aromatics

  • 1½ lb 90/10 ground beef
  • 1 medium or large white onion, diced
  • 3 garlic cloves, peeled and pressed
  • 1 medium or large green pepper, diced
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt

Spices

  • 1½ tbsp chili powder
  • 1½ tsp dried oregano
  • ½ tsp paprika
  • 1 tsp ground cumin
  • Freshly cracked black pepper, a few cranks
  • 1 bay leaf

Liquids and beans

  • 1 cup water
  • 1 tsp Better Than Bouillon Beef Base
  • 1 15 oz can Red Gold tomato sauce, or 3-4 peeled on-the-vine tomatoes, diced (at least 1 cup)
  • 1 tbsp Red Gold tomato paste (optional; use it with the fresh tomatoes)
  • 1 15 oz can dark red kidney beans, drained and rinsed

Instructions

1. Prep

  1. Dice the onion. Halve it from root to stem and leave the root on. Make one or two horizontal cuts toward the root, parallel to the board, stopping about 85% of the way. Then slice toward the root the same way, and finish with cuts perpendicular to those slices. The root holds everything together while you cut, and the horizontal cuts keep the pieces from coming out as long slivers instead of a dice.
  2. Prep the garlic. Cut off the stem end and peel each clove. Halve it, remove the center, and press it.
  3. Dice the green pepper. If you’re using fresh tomatoes, dice them now.
  4. Drain the kidney beans in the colander and rinse them. Discard the can liquid.

2. Brown and bloom

  1. Start cold. Put the beef, onion, and olive oil in the pot, then turn the heat to medium. With 90/10 beef there’s little fat to start with, and the oil keeps the meat from sticking while the pot comes up to temperature.
  2. Add the salt right after the heat comes on. It seasons the beef and onion the whole time they cook, instead of sitting on top at the end.
  3. Break up the beef with the bamboo spatula and cook 5-10 minutes, until no pink remains and the onion is soft. Don’t drain the fat.
  4. Add the garlic, chili powder, oregano, paprika, cumin, and a few cranks of black pepper. If you’re using the tomato paste, add it now. Stir and cook for a few minutes. Spices bloom in fat, so leave the fat in the pot; it’s what carries their flavor into the chili.

3. Simmer, thicken, add beans

  1. Pour in the water, then add the bouillon base directly to the pot and stir until it dissolves. Add the tomato sauce (or diced fresh tomatoes) and the green pepper. Stir, then add the bay leaf.
  2. Drop the heat to medium low and simmer 20-30 minutes, until the green pepper and tomatoes are cooked through. Adjust the heat and the lid to hold a gentle simmer. The lid keeps moisture in; take it off or crack it to let the chili reduce.
  3. When it’s as thick as you want it, stir in the beans and let it come back up to a simmer. Don’t cook them any longer than a few minutes. The can already did the cooking, so this step only heats them, and extra time turns them to mush.
  4. Pull out the bay leaf and serve.

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