Chili secrets?

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Author Message   Zeeby  Posted on Sunday, January 19, 2003 - 08:28 pm EST :    Anybody willing to share any great "chili" secrets? I don't particularly like HOT chili... just good tasting. Any secrets that make it better? Zeeby, Texas, Zone 8zB   Monique  My Favorite Photo Posted on Monday, January 20, 2003 - 05:05 am EST :    Good morning Zeeby. Here is an easy one for you: 1 lb lean ground beef 1 chopped onion 1 garlic clove chopped 1 can tomato soup 1 can diced tomatoes(if you like it less thick you can add more..I don't) 1 can rinsed red kidney beans 1 can drained kernel corn chili powder cumin salt pepper Secret ingredient:A splash of white vinegar..Not malt. Sauté onion and garlic until translucent..Add beef..brown..Add mentioned spices to your taste..Perhaps a bit now..so don't taste yet ok.. Add tomato soup, diced tomatoes, beans, corn.. Mix through and warm.. then add the spices you like and keep tasting(this is not hard) Till you LOVE it.. And then for the kick..The white vinegar.Again till you really like it. This is so easy.. I love hot and spicy so I add red pepper flakes..lots of chili powder and a hot sauce.. This should take you about 15 mins to prepare..(More time for the cooking part)You can double etc and freeze some..(As if you don't have enough to do!) Hope you like it.. Mnique Québec Zone 5   Susanq  My Favorite Photo Posted on Monday, January 20, 2003 - 10:14 am EST :    My version is prepared similarly, however, in addition to the onion I also saute 1 cup of diced celery. I saute the ground sirloin, onion, and celery all at the same time. For the tomato part I use 1 large can crushed tomatoes with 1 cup water. For the beans I only use Bush's Chili Hot Beans-not drained nor rinsed-they're not really too spicy but add a nice flavor. Other than adding chili powder to taste the chili beans have enough flavor for me and I don't need extra seasonings. I've never tried adding corn - but it sounds interesting. After adding the tomatoes, beans, water and chili powder I simmer the chili on low for at least 45 minutes to an hour to allow all the flavors to meld and the liquid to reduce. SusanQ - Zone 4b-5b Wisconsin   Zeeby  Posted on Wednesday, January 22, 2003 - 05:46 pm EST :    Thanks for the help on this... with as many sisters as I have, you'd think I wouldn't need any cooking help? Well, I'm a pretty fair cook and FRIDAY I'm entering a Chili Cookoff at work (more for fun than anything else) so wish me luck! My basic recipe (which I don't have written down anywhere -- I wing it as I go) has resonances of what both of you have shared. I may try some of these ideas though. Anybody ever hear of WHITE chili? I ate it once -- it wasn't bad, just didn't "seem" like chili. Anybody got a recipe for it? Zeeby, Texas, Zone 8zB   Bluefrog321  Posted on Wednesday, January 22, 2003 - 07:45 pm EST :    good luck on friday!!!!! Bluefrog321   Kniceone  Posted on Wednesday, January 22, 2003 - 09:22 pm EST :    Zeeby I make mine pretty well the same as above ideas but I also add some brown beans (with sauce), 1/2 C. maple syrup and add some jalopeno peppers. Tastes tart/sweet but has a kick like a mule. Jodi, ONT, Z4, Great White North   Hoosier_gardner  Posted on Thursday, February 27, 2003 - 08:42 am EST :    This is late, especially since I'm one of those sisters, but I have had white chili. It's made with chicken instead of beef, Great Northern beans instead of kidney beans, and a white sauce as opposed to the usual tomato sauce, so it really isn't chili at all. I have never made it (don't care much for the beans), but I have access to a great recipe if anyone would like to have it... My regular chili would be too hot, so I won't even tell you about it. I don't eat it because I hate chili, but I do love to make it. Hoosier Gardener? Indiana   Greg  My Weather Posted on Thursday, February 27, 2003 - 12:06 pm EST :    Zeeby - - - The most important thing you can do is use the freshest spices you can get. I find the best chili is made using whole spices which have been toasted and ground fresh. I use whole dried chilis that I break apart and take the seeds out. These are toasted lightly in a hot dry pan just until you smell the aroma coming off. Also, use whole cumin seeds and toast them in the same way. One thing that provides a nice little interest is to use a small amount of cinnamon - toast a small cinnamon stick in the pan also. You don't want enough that it tastes like cinnamon, but enough to add that little je ne sais qua. All of these toasted spices can go into a coffee grinder (I have one dedicated to spices). Lots of fresh chopped garlic and onions. Meat can be whatever you like, cubed sirloin or ground beef if you prefer. Beans or no beans depends on your location! Texans would never put beans in chili - just beef chunks and chilis. The chilis you use can be as hot or mild as you like - the toasting really brings out their flavors. i like to use diced tomatos and make a relatively thick chili. You can use some tomato paste to thicken if it is too watery. A little acid (Lemon, Lime or vinegar) brings out the flavors and make sure you season with a little salt and pepper all the way through after adding each ingredient. Your Garden Buddy, Greg, NDZ4   Suzymac  " target="_blank">My Favorite Photo My Weather Posted on Friday, March 07, 2003 - 11:43 am EST :    I just made chili today and saw your request. My family loves my chili, so I'll include the recipe. This serves a hungry family of 5-8 and I sometimes freeze leftovers for another meal later. I serve this with salad and hot corn bread. Sometimes I add chopped green chilis to the cornbread for a twist. 3 lbs ground beef 3 small cans Dark Red Kidney beans-drained 6 small onions, quartered 1 large Can diced tomatoes with juice 2 large cans Italian Plum Tomatoes & juice (I cut or crush them) 1/4 cup cider or white vinegar 1/2 cup ketchup 1-2 tsp. Cumin 1 tsp. celery seeds 6-7 Tablespoons Chili Powder 1 tsp. Garlic powder 3 tsp. Onion Powder 1-2 tablespoons sugar as needed Brown meat well, add all other ingredients and simmer for 4 hours until a deep,dark red. Check for spices and sugar if needed. I have heard that adding a little cocoa tastes good in chili, but I have never tried it, but you may want to. Sorry this came too late for your cook-off, but you can try it anyway sometime. Let us know how you did ! Suzy suzymac Massachusetts Zone 6-7   Monique  My Favorite Photo My Weather Posted on Friday, March 07, 2003 - 01:12 pm EST :    I just love chili..I'll try yours one day Suzy. Mnique Québec Zone 5   Woodelf  My Weather Posted on Wednesday, July 02, 2003 - 04:16 am EST :    I really like turkey chili, any fans here? Ro, CT Zone 5 ~ Blessed are the flexible, for they shall never be bent out of shape.   Elvis  My Weather Posted on Wednesday, July 16, 2003 - 06:24 am EST :    I use ground turkey, dark kidney beans, canned tomatoes from my garden, chili powder, a couple of dried jalapenos from the garden, onion, garlic, black pepper. Just before serving, I add a couple squares of semi-sweet chocolate. That's the real secret ingredient. The smoothness of the chocolate calms down the hot of the jalapenos, and makes it go down real easy... Elvis   Woodelf  My Weather Posted on Wednesday, July 16, 2003 - 11:04 am EST :    Here's the basic recipe, I always change it a bit, I like turkey chili quite a bit. CHICKEN CHILI OR TURKEY CHILI 6 Tbl. Olive oil 1 very large yellow onion, chopped 5 cloves garlic, minced 2 sweet red peppers, seeded, cored and diced 2 jalapeno peppers, seeded and minced (more or less) 3 TBS chili powder (I use 2 scant Tbl) 1 ½ tsp. Cumin seeds 1 tsp. Ground coriander Pinch ground cinnamon whole chicken breasts skinned, boned, and cut in 1 inch cubes (or 2 lbs. Ground turkey) 2 cans (16 oz. each) tomatoes in puree, chopped (I use DelMonte diced tomatoes) 1 can black beans oz. pitted ripe olives, sliced (optional - blech!) 1 C beer ¼ C grated unsweetened chocolate (or 1T unsweetened cocoa) Salt, to taste Sour cream (garnish) Grated cheddar cheese, garnish Sliced scallions, garnish Diced avocados, garnish Heat half the oil and add the onion, garlic and sauté for 5 minutes. Add the peppers and sauté for 10 minutes. Stir in chili powder, cumin, coriander, cinnamon, and cook for 5 minutes more. Remove from heat and set aside. Brown the chicken/turkey in batches in the remaining oil just until cooked through. Add chicken, chocolate, tomatoes and puree, olives, and beer and stir to combine. Simmer over medium heat until ready to eat. About 1 hour. I like to put it in the oven, covered, at 325 and just let it simmer. It requires no tending in the oven, will not burn. Salt and pepper, to taste. I grate cheddar over the top and serve with crusty bread. Red Silver Palette Cookbook, p. 364. Ro, CT Zone 5 ~ Blessed are the flexible, for they shall never be bent out of shape.   Elvis  My Weather Posted on Thursday, July 17, 2003 - 05:23 am EST :    Sounds really good, Woodelf. Thanks for sharing! Elvis

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