Help Refine My Non-Perishable Foodstaple Chili Recipe

[BrokenVisage]

No beans. There, I helped you refine it to be a true Chili recipe.

 

[Jaepheth]

How long does it take for the dried peppers to integrate into the chili?

Not sure; I usually just toss them in near the start and not think of it again.

 

[pontifex]

Bush's makes a chili kit where it's a can of beans and sauce and all you do is add meat.

I use it with hamburger and add rotel. tastes very good and quick and easy to eat. no idea on the nutritional values though.

 

[slag]

Depends on how you define chili of course.

Some people would not even allow chicken or beans near chili.

I usually do use beans myself, but there are some serious people out there frown on it.

Dried peppers are always good +1

And soaking beans aren't much of an effort, they about double in size after soaking. Just have to pre plan a little.

Black Beans are good for it even if I use Pintos. I've tended to go to Black beans myself lately though.

I've been digging black beans lately also.

 

[slag]

How long does it take for the dried peppers to integrate into the chili?

I'm no expert, but probably 90 minutes or so of simmering or just staying warm. The thing is, chili is ALWAYS better the next day. Make it, let it stay warm for an hour or two, and then put it in the fridge. Next day, your chili will taste better and probably a bit hotter also. I guess the flavors get all worked up and soaked in and the taste is much better, at least imho.

 

[momeNt]

I'm no expert, but probably 90 minutes or so of simmering or just staying warm. The thing is, chili is ALWAYS better the next day. Make it, let it stay warm for an hour or two, and then put it in the fridge. Next day, your chili will taste better and probably a bit hotter also. I guess the flavors get all worked up and soaked in and the taste is much better, at least imho.

Yea I don't mind a crappy monday chili if my tuesday thru thursday chili is really tasty.

Things I'm going to try over the coming weeks

mustard and brown sugar - cbrunny

dried peppers and longer cooking times - Jaepheth / slag

I looked into bush's chili starter kit and its way too much sodium for the amount I would need to eat for it to be balanced. It seems more suited to be served as a side cup of chili to a main course as opposed to the entire meal. But I appreciate the suggestion - pontifex

Seasonings suggested in http://www.food.com/recipe/2-alarm-chili-39280 thanks - xochi

I'll also dump my canned chicken into the pot with a sneer and my nose raised in honor of our patron food snob - GagHalfrunt

 

[zinfamous]

I've been digging black beans lately also.

I cook black beans regularly these days, and it only takes about an hour to get them fully cooked from dry (black beans should have a little bite to them--no mushiness).

I tried this with those red "chili beans," too, and they seem to cook up from dry within an hour as well.

Black bean is my go-to bean though.