Secret to Good Chili?

LadyCat92

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I found a recipe last year that called for using salsa instead of diced tomatoes. I was skeptical, but all of the seasoning in the salsa makes a huge difference.
 

We-Todd-Did

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I like to use ground venison for chili. I get it ground with no extra fat and brown it very slowly. The taste just goes great with spicy chili.

I've heard of using chocolate sauce in chili although I'm not willing to try it. I have had some that had cinnamon in it and it was pretty strange.
 
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rmattox

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2 teaspoons of sugar
beef broth
That morning's leftover coffee along with about 4 lbs of ground beef, 2 cans tomatoes, black pepper, green pepper, onion
It ain't chili if there's no cumin in it. Cumin=chili

If you like it hot, puree a can of chipotles. Tastes great!
 
Mar 13, 2004
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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.

I use Soy Sauce - about 2 tablespoons in a pot - for the same reason.

To me chili requires layers of flavor and lots of spice. I use a lot of different things that I mix and match but I used pretty much all of them in a pot I made tonight. Chili powder (I use Bloemers), Cumin, Smoked Paprika, and Oregano always go in in pretty significant amount. Tonight had all of that with a Tbsp of cocoa thrown in, 2 Tbsp red wine vinegar, a Tbsp of nutmeg. Added a beer for liquid (usually use a stout or a porter, this time just had a Coors light). Plenty of garlic gets sauteed with the onions and peppers. Tons of flavors all layered up.
 
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trueblujr

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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

Soooo..you add a shitload of **** to mask the fact your chili sucks.
 

cbpointblank1979

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The other night I heard a friend's girlfriend (Cincy native) refer to chili as a "sauce." I had to leave the room.
 

wildcatadam6

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Three Bs

Beer - darker/porter varieties (1/2 cup)
Brown sugar (1/2 cup or more to taste)
Bacon fat
 

wildcatadam6

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Saved the page. I'll try it next. Have some beef in freezer that I'll use this weekend.
 
Apr 24, 2009
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Buschs chili beans in hot sauce
Browned ground beef with diced onion in it
Can diced tomatoes
Can Rotel diced tomatoes with habaneros
Tomato juice
Any chili spice
This makes a pretty spicy chili but I like it. You can get the beans in mild or medium sauce also and the Rotel comes with green chilis if you don't want as much heat.

I may try a little cumin next to see if I like it.
 

DSmith21

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Fire roasted tomatoes instead of plain
Red wine as the liquid instead of water/beer
Black beans instead of kidney
Bourbon smoked paprika
 

BBdK

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This thread + the weather & potentially being snowed in all weekend is pretty close to inspiring me to Smoke a batch tomorrow morning.

Actually been waiting for the perfect Chili weekend, this seems as good as any.
 
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BBdK

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Wodie Smoked Chili:



1lb HOT Sausage
1lb Ground Beef
1 Red Bell Pepper
1 Green Bell Pepper
2 Jalapenos, Seeds & All
2 medium onions
4 cloves Garlic
1 Can of Chipotle in Adobo (diced, and added w/ adobo)
1 Bottle Guiness
Mexene Chile Powder
Bourbon Smoked Paprika
Ancho Chile Powder
Dried Oregano
Cumin
Bourbon Smoked Sea Salt/Fresh Cracked Pepper
1 Can (15oz) Black Beans
1 Can (15oz) of Spicy Hot Kidney Beans
2 Cans (10oz) of Rotel w/ Habanero
1 Can (24oz) Can Crushed Tomato (I don't use the entire can in most cases...just judge based on consistency & color. As noted earlier, I don't like an overly tomatoey chili)

Garnish with diced onion, cheddar, sour cream, & hat sass -- or not at all.




...made start to finish in a Charcoal grill/smoker in a Cast Iron Dutch Oven...starting over hot coals, and then finishing indirect for 1-2 hours over Apple Wood, closely monitoring smoke (you can overdo it)

This was my recipe last year, and it was unreal. Ends up a very dark & rich chili w/ a nice heat level (not crazy) and subtle smoke flavor.

The one ingredient I don't have this time is my buddy's Homemade Smoked Lard to start the saute & then stir in to finish with at the end...it was incredible. Will likely use a little Smoked Bacon this time to start.

Got my ingredients, making Saturday, or perhaps tomorrow if snowed in. :fire:
 
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dgtatu01

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If I put chocolate in mine, I put 2 or 3 squares of Hershey's special dark. I do this if I have a mellower beer like a lager in my chili. If I am using an ale with some bitterness to it, I leave the chocolate out. The chocolate basically adds a bit of bitter taste, not much though.

Another really good add-in is chopping up about 6 or 7 sllices of raw bacon and sauteing all the onions with the bacon. I like a smokey taste in my chili so anything I can use to up the smoke I do. Smoked paprika, bacon, and canned chipotles all add the smoke.
 

dgtatu01

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Tried to add this yesterday, but phone was acting up. Use a couple of these instead of chili powder. I discovered these things about 2 years ago. I use them for all kinds of stuff now. They make a mean BBQ sauce and they can be added to a chimichurri type sauce to make what I consider to be the best brisket sauce on Earth.
 

august-west

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May 21, 2002
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This may be a simpleton idea but I always add my spices to the ground beef when I'm browning it instead of tossing them in the pot. Seems to bind to the meat better that way.
 
Jan 28, 2007
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I'm not a native of Cincinnati or even Kentucky for that matter and I think Cincinnati Chili (minus the noodles) is absolutely fantastic. I also think almost every other kind of chili is fantastic. Not sure why there's so much hate for Cincy style.
 

BBdK

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This may be a simpleton idea but I always add my spices to the ground beef when I'm browning it instead of tossing them in the pot. Seems to bind to the meat better that way.

Add them to the veggie/onion saute...
 

wall2rondo

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Add ground pork...........not sausage. Plain ground pork. + your regular ground beef

Red kidney beans

Roasted poblano peppers. Ground, or finely chopped

Two tablespoons of raw coco Yes plain raw coco

I can give you whole recipe if anyone wants
 
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