I've got a bunch of vegetables in the fridge that are going to go bad if not eaten ASAP and my freezer is overflowing with ground beef. A nice batch of chili seems like the obvious solution to my problem.
Does anyone have a good recipe? Preferably relatively quick/easy. I've been unhappy with my last couple batches, so I'm ready to mix it up a little bit.
More specifically, what kind of spices are you guys adding? I think that's part of my problem with finding a good consistency to mine.
Go to the market and find the canned smoked chipolte peppers, add whole can. I always add some strong honey to mine a tablespoon or two. I always use a 50/50 beef pork mix as well
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Why don't you write out the recipe you tried before, and we can try to troubleshoot it.
I usually brown about a 1kg of lean beef, add in a large diced onion and some garlic and cook until onions are translucent, 2 cans of kidney beans (add the juice as well), 2 large cans of tomatos - use whole tomatos and shred them with a knife or scissors, and throw in celery if you like.
After that, throw in some good chili powder, paprika, cumin, salt and pepper, and whatever hot sauce you like. If you add too much hot sauce or pickled jalapeno juice, you can add some peanut butter to the whole concotion and it tastes pretty good. Let everything simmer for an hour or more until the thickness is what you like.
If you're not sure, try small batches too and then scale it for a larger quantity.
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It may sound weird but I put chocolate in the pot whenever I make a batch of chili (5 gallon pot). It adds a depth of flavour and richness to the chili that works so well.
I also use lots of garlic and onions, smoked chipotle peppers and couple of tablespoons of curry powder. when I caramelize the onions I toss in three tablespoons of brown sugar (keep in mind that I caramelize about 10 pounds of onions for a five gallon pot of chili) to help the caramelization process..
I add black beans, red kidney beans, white kidney beans, garbanzo beans and corn as well. I love me some variety in my chili.
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It may sound weird but I put chocolate in the pot whenever I make a batch of chili (5 gallon pot). It adds a depth of flavour and richness to the chili that works so well.
I also use lots of garlic and onions, smoked chipotle peppers and couple of tablespoons of curry powder. when I caramelize the onions I toss in three tablespoons of brown sugar (keep in mind that I caramelize about 10 pounds of onions for a five gallon pot of chili) to help the caramelization process..
I add black beans, red kidney beans, white kidney beans, garbanzo beans and corn as well. I love me some variety in my chili.
Oh my god, your chili sounds ridiculous.
Can you post or PM a recipe?
Last edited by malcolmk14; 08-02-2011 at 01:03 PM.
It may sound weird but I put chocolate in the pot whenever I make a batch of chili (5 gallon pot). It adds a depth of flavour and richness to the chili that works so well.
I also use lots of garlic and onions, smoked chipotle peppers and couple of tablespoons of curry powder. when I caramelize the onions I toss in three tablespoons of brown sugar (keep in mind that I caramelize about 10 pounds of onions for a five gallon pot of chili) to help the caramelization process..
I add black beans, red kidney beans, white kidney beans, garbanzo beans and corn as well. I love me some variety in my chili.
This is similar to the way I make mine minus the curry. I also mix up some corn meal, flour and water and make little corn meal dumplings that cook as the chilli simmers.
Good chili powder is key (or even better grind your own peppers, but getting good fresh chili peppers isn't always easy here). Don't use the garbage that comes in a bottle at a major grocery store. The best chili powders I've had were from markets in New Mexico and Mexico, but even locally you can get some good chili powders (e.g. the Farmer's Market or some of the organic food specialty stores).
The other trick is making sure the liquid content is right - not too runny like a soup. It's better to err towards not having enough liquid and add more as you cook it. I usually cook mine in a slow cooker, but stovetop works too.
Reaper, would it be possible for you to PM me that recipe? I'm not a fan of chili, which really boggles even my mind. I love all the ingredients (except kidney beans) seperately but in the few chili's I've had, I just don't like it. It's always tasted like spaghetti sauce with chili powder crammed into it, so maybe that's the problem. But Reaper, your recipe sounds amazing and I'd love to give it another shot with that.
It may sound weird but I put chocolate in the pot whenever I make a batch of chili (5 gallon pot). It adds a depth of flavour and richness to the chili that works so well.
I also use lots of garlic and onions, smoked chipotle peppers and couple of tablespoons of curry powder. when I caramelize the onions I toss in three tablespoons of brown sugar (keep in mind that I caramelize about 10 pounds of onions for a five gallon pot of chili) to help the caramelization process..
I add black beans, red kidney beans, white kidney beans, garbanzo beans and corn as well. I love me some variety in my chili.
That's not chili. It sounds good, whatever it is.
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Looking for a good chili recipe
