Homemade chili

[labgeek]

Two things...

1) It's made from distilling peppers... it's capsaicin in crystal form. What do you think makes peppers hot?

and

2) I never said it was a pepper. The GuitarDaddy said "Hottest substance on the planet IMO".

Edit -

Locked in a crystal flask sealed with wax and a tiny skull, Mr Lazar's mouth-blistering concoction is pure capsaicin - the chemical that lends habanero and jalapeno peppers their thermo nuclear heat.

http://www.telegraph.co.uk/news/main.jh...ml&sSheet=/news/2005/05/08/ixhome.html

 

[Fern]

Tumeric and/or cummin.

Use small beef chunks instead of ground beef

 

[Bryophyte]

Originally posted by: GagHalfrunt

Originally posted by: Bryophyte

Actually, I like to add some finely shredded raw carrots if I need to add sweetness. They cook down to nothing and add maybe a little nutrients.

Nutrients? Nutrients?!?!?!?!?!?!?!?!?! You're not quite grasping the concept of chili, it's supposed to bad for you. It's got to be spicy and greasy and able to remove rust from iron from 50 yards away. Carrots don't belong in chili. Bean sprouts don't belong in chili. Tofu doesn't belong in chili. Chili should contain no nutrients of any kind except for dead animal flesh, peppers, onions and tomatoes.

I have little kids. If I determine I need a little sweetness in my chili (not often, but occasionally I do), I would rather add some carrot than raw sugar. Moms are like that sometimes (hiding good stuff in foods.) I've hidden soy in spaghetti before when my daughter was on a no-meat kick for weeks at a time and needed more protein. Hell, I often add black beans to chili. We like it.

 

[Jzero]

Originally posted by: GagHalfrunt
The secret to good chili: NEVER use beans!! They're filler, they add nothing that ground up cardboard couldn't add.

Utter nonsense. This only holds true if you don't like beans. Sure, Texas-style chili isn't supposed to have beans, but different regions use different ingredients.

I don't live in Texas. I don't make Texas-style barbecue and I don't make Texas-style chili.

Beans are more flavorful than meat anyway. I often don't use any meats, instead opting for 4-5 different types of beans. The different flavors you get from mixing up black beans, pinto beans, red kidney beans, chick peas and canneloni is just great, not to mention the colorful beans are very appealing.

I shouldn't tell you this, but here are my secrets to great chili:
#1 - Chipotle peppers in adobo sauce. 1 little can is enough for a 5-qt crock pot worth of chili. If you can't find these, then at least throw in a couple shakes of El Yucateco chipotle sauce. Chipotle is so great because it's got a little heat and a ton of flavor.

#2 - Cinnamon. Not too much...maybe a tbsp.

#3 - Rachael Ray mixes a single can of refried beans to the mix. I don't know why this works so well, but it does. Completely changes the consistency of the mix.

 

[MX2]

I like Racheal Ray and watch the show often :thumbsup:

 

[Raincity]

Raisins and prunes in a cheese cloth. Cheap beer

 

[Fritzo]

I use flank steak marinated and pan fried along with ground beef, 4 different kinds of beans, and V8 juice instead of tomato sauce.

 

[kyparrish]

bacon!

make it REALLY crispy, then crumble it up into little pieces and throw it in there...also, throw some of the bacon grease in with it

 

[Landroval]

Habanero and black beans