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Chilli Recipe

Hebridean

Hebridean

Active Member
As the forum seems to have a fair share of American members and maybe Mexican I thought I'd ask for your opinion of the way I make chilli, but bear in mind that I can't get my hands on exotic fresh chillies etc.
Here's the ingredients I use: onion, garlic, minced beef, tinned tomatoes, beer, chilli powder (ancho and habanero), cumin, paprika, oregano and a beef stock cube. I also make soft flout tortillas and an onion, tomato and pickled jalapeno sambal.
So I'd appreciate any alternative recipes, tips etc.
 
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What you are using looks pretty similar to what I use. Two beers make it a favorite in our house. There are a ton of recipes out there.
 
Thanks for the reply HB3 and the tons of recipes out there are pretty much the same as what I'm cooking. I'm looking for a twist or something completely different I suppose.
 
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WillVT said:
I recently discovered putting about a cup of strong brewed coffee in chili. I can attest that it's delicious!
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That sounds interesting and I've seen chocolate mentioned in some recipes. I believe Mexicans make a Mole sauce using chocolate.
 
Sounds close to the recipe I use. Differences would be in the spice/seasoning profile. I premix powered cocoa, various chile powders (from New Mexico), cumin, smoked paprika, adobo seasoning, garlic salt and toss that in with the uncooked meat to simmer. Then add in the other stuff like you have listed to simmer. I then add more chile powders to get to the desired heat level.

And yeah, some leftover morning coffee adds another layer of flavor.
 
I used to make green chili (with pork) that called for coriander. Haven't tried it in red chili. (Probably because I didn't think of it.) Might try just a touch in a bowl of what you already have made. Several online chili recipes use it.

I also add a little brown sugar to both the red and green.
 
WillVT said:
I recently discovered putting about a cup of strong brewed coffee in chili. I can attest that it's delicious!
Click to expand...
I don't use brewed coffee. But I do put 2 tablespoons of instant Colombian in my chili beans . Makes a dark broth and rich. I do this with beef stew too. We are talking 6 quarts of either. I keep a jar of instant coffee on my spice shelf. I don't use it to make coffee.
 
I recently discovered a recipe that called for a can of refried beans stirred in. I will now add it every time. Surprised. The refried beans add a bit of body and creaminess, tying it all together and making it less tomato soupy. That one can, though, was for a chili I made with four or five other cans of beans and a can of corn. So use less if making a smaller batch.
 
One other thing I’ve discovered: a chef told me to add a sheet of dried seaweed to my pot of chili. She said the seaweed (which basically just dissolves) absorbs the sugars in the beans, which is what gives people gas. Seems to work, based on my experience. Happy cooking.
 
Although I haven’t made chili in quite awhile, it took me a few years to figure out how to use my secret ingredient.
Hot Giardiniera!
Using a careful amount like a 1/4 cup(from memory) and slow cooker for 4-6 hours, my chili was always tasty, with a slight backbite. But I knew I had it right when there was no upfront burn, but beads of sweat would break out on my forehead!
That was balance!
 
Bushikan said:
One other thing I’ve discovered: a chef told me to add a sheet of dried seaweed to my pot of chili. She said the seaweed (which basically just dissolves) absorbs the sugars in the beans, which is what gives people gas. Seems to work, based on my experience. Happy cooking.
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That's the main reason for chili. It will wind up being a war at my house.
 
A recipe for chili ?
Onions , garlic , tomatoes, beans, spices, ( cumin and chili powder), meat or a substitute.
The basics, add or delete ingredients until it works for you.
My mom never had a recipe.
Sorry Texans, red chili con carne has beans.
Opening Chile war salvo fired.
 
Bushikan said:
I recently discovered a recipe that called for a can of refried beans stirred in.
Click to expand...

Yup. I accidentally bought refried beans once and decided to try them - now they are a pretty regular ingredient in my chili.

The other thing I use is unsweetened baking chocolate. It combines with the cayenne powder and serrano peppers to give it a kind of mole flavor.
 
bruno80918 said:
Sorry Texans, red chili con carne has beans.
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Don't you mean "has no beans"???
And for that matter "chile" instead of "chili"?

Imo, two different dishes.
Chile con Carne [Carne Adovada] = meat [usually pork] cooked in a chile sauce of largely Mexican origin.
Chili = is a highly bastardized dish which likely originates with Spanish speaking Canary Island immigrants in Texas [San Antonio].
 
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