Secret to Good Chili?
- Thread starter -LEK-
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Definitely use fresh jalapenos, pickled ones will ruin chili. I have tasted several different chili recipes over the years, (even kept a mental record) my conclusion is Mexicans make the best chili (as well as pay rent of run down rental properties). The absolute worst chili recipes ??? Racist Skunt would be delighted and probably agree with who makes the worst. Blacks, and the chili is never done on time, makes a absolute mess and trashes the kitchen, dirties way too many dishes cooking it.
I used to attend an annual Valentine's Day chili cook off with some friends from college. 13 consecutive years I entered this thing. Same woman won at least 80% of the time in a field of roughly 30 entries every year. Nobody could figure out what it was that made her chili so good. Then, a few years back, her husband let it slip that she used Hersey's chocolate syrup in her chili. When pressed, she finally confessed it was true.
Take it easy on the tomatoes, chili isn't supposed to be chunky tomato soup.
The secret to good chili is no secret. Cumin. Regardless of how complicated or how simple you make your chili, the proper blend of cumin in relation to the rest of the ingredients is what makes it good.
I recently made a batch of Alton Brown's chili powder. Followed recipe to the letter except I used 5 arbol peppers instead of 3. Very good stuff.
I recently made a batch of Alton Brown's chili powder. Followed recipe to the letter except I used 5 arbol peppers instead of 3. Very good stuff.
- Texas-style chili with strips of steak always trumps ground meat.
- If ground beef is used, get it in a coarser grind instead of the smaller, finer normal grind
- Stick to a good balance of beans/meat/toms/veggies/peppers... too much of any ingredient ruins it quickly
- Too hot is too hot. Too spicy is too spicy. Bland is bland. You're likely never making chili for just one or two people, instead usually for a group. Keep that in mind and make it palatable for everybody.
- If ground beef is used, get it in a coarser grind instead of the smaller, finer normal grind
- Stick to a good balance of beans/meat/toms/veggies/peppers... too much of any ingredient ruins it quickly
- Too hot is too hot. Too spicy is too spicy. Bland is bland. You're likely never making chili for just one or two people, instead usually for a group. Keep that in mind and make it palatable for everybody.
As weird as it may sound, a Tablespoon of Vegemite is my secret weapon. Disgusting stuff on its own, but when you add it to a soup or chili, it adds a savory flavor that really boosts the whole mix. Its a source of the "fifth flavor" umami, and it can really make a difference when used correctly. Just don't ever decide you want to taste it by itself - vile, vile stuff. Whoever decided that stuff was edible had to have been the Aussie version of Mikey from Life cereal.
Using fire roasted diced tomatoes instead of standard tomatoes adds some nice flavor. I like to use a 50/50 mixture of ground beef and ground pork. And for the liquid I like to use a mixture of beer and chicken stock.
I don't know about the rest of you ****** but there is zero chance of me putting cumin my chili
Almost any store bought chili powder such as McCormick has cumin in it. Its only a matter of adding more if you like. You can buy some chili powders like Ancho Chili powder that contain only the ground pepper.
https://www.cooksillustrated.com/taste_tests/579-chili-powder
No beans. Purée the onion. You get the flavor of the onion without the texture. I throw a little cinnamon in mine. I also add either grape jelly or honey to sweeten it just a bit.
Add some Brown Sugar if you are in the mood for a little more sweetness in it. Not something I would add every time though.
So powerful you can stand on your head and **** on the ceiling.
Speak for yourself homo
Here is the secret, regardless of recipe:
Put Fritos on the bottom of the bowl before adding your chili
add a shitload of jalapenos on top
add a shitload of sour cream on top
add shredded cheese on top
and add more Fritos on top
Put Fritos on the bottom of the bowl before adding your chili
add a shitload of jalapenos on top
add a shitload of sour cream on top
add shredded cheese on top
and add more Fritos on top
I need to know somethin....which would be more, a boatload or a shitload? Never could tell if my measuring shovel was accurate.
I'd rather have a shitload of boats than a boatload of ****.
Lots < Shitload < Boatload < Fawkton
If there was ever a wrong answer to this thread, @SaguaroCat just provided it
I have always used chocolate in my chili. Although actual chocolate bar and not the syrup.
I've also always done this.
I've always used a mixture of slices of beef and ground beef. The last time I made chili I actually smoked a chuck roast before using it in the chili. Liked that quite a bit.
I will also often use chipotle chile peppers. And sometimes poblanos or a whole host of other different peppers. Believe one key to a complex chili is a variety of peppers.
Lastly, I have been known to use Masa Harina as well.
Wouldn't know about that, I don't smell homeless guys armpits. I do know that the taste and smell we associate with chili comes from cumin.
My
Have even been taught to put some instant coffe in it. Can't really taste the coffee. But it does add some flavor to it. I like it.
My aunt Sue always put Hershey's chocolate in her chili. On the rare occasion I make chili I do as well.
Have even been taught to put some instant coffe in it. Can't really taste the coffee. But it does add some flavor to it. I like it.
My absolute best chili takes most of the day. But simple.
You need:
Lots of beer. Take your time with this it is the important one
Marinate all afternoon.
A damn good can opener
Can of chili
Hotdogs
Cheese
Buns.
Done.
You need:
Lots of beer. Take your time with this it is the important one
Marinate all afternoon.
A damn good can opener
Can of chili
Hotdogs
Cheese
Buns.
Done.
I dont think ive made the exact same chili twice before. The ingredients vary a little bit, but always use two different kinds of meat.
Cast iron dutch oven, charcoal smoker and wood chips.
Cast iron dutch oven, charcoal smoker and wood chips.