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I think I've almost got my chile recipe right

S

Strk

Lifer
I slipped up a little on this last batch though. I think it had a bit too much chile powder.

I went with the following:

1lbs stew beef
1lbs stew pork
2 medium onions
3 anahaim peppers (I prefer the taste over jalapenos)
6-8 cloves of garlic
1 28oz can diced tomatoes
1 8oz can tomato paste
2 15oz cans kidney beans (drained)
1 15oz can white corn (drained
2 tbsp chile powder (I used three, but it seems like it's giving it a little aftertaste)
1 tbsp ground cumin
1 tsp ground cayenne
1 tbsp cocoa powder
1/4 cup brown sugar

And some salt and pepper, but no specific measurement there. The heat is mild, but the peppers I used are a bit weaker than jalapenos, so that's expected. Maybe some type of liquid would help round it off. I was thinking half a bottle of Blue Moon (one of the only beers I actually like).
 
Kidney beans suck 😛 Oh, I'll probably get some flame for that, but tough. I find that they generally do "suck" the flavor out of a pot of chili and offer little in return... they're pasty, bordering on gritty, plus they're big, so they dominate the textural experience of the dish with their pastiness/grittiness.

Try black beans some time... smoother texture, smaller and less obtrusive, plus they actually taste like something (they have a distinctive earthy taste).
 
Originally posted by: interchange
Add some oregano, cilantro, and lime juice/zest to make those flavors pop.
Click to expand...

The funny part is I kept looking at the lime juice I have thinking I should add a little. I'm definitely going to get some fresh oregano and cilantro next time though. I'd actually like to start growing some of them, but I'm not sure where I have space for it.
 
Right. I'm posting my chili formula 😀

1-1.25 Lb. 85% or better lean ground beef

1x 28 oz. can crushed tomatoes (Contadina preferred)

1x 15 oz. can tomato sauce (Contadina preferred)

1x 15 oz. can Black Beans (Goya preferred)

I prefer Contadina because it tends less towards the sweet side and more towards the tangy/acidic side. For some reason none of the supermarkets around me carry Contadina Crushed in a 28 oz can anymore. I've been using Pastene (possibly localized to the New England region).

4+ sticks celery, chopped (fine/coarse according to your texture preference)

1+ white onion, chopped (see above)

4-5 nice, fat cloves garlic, chopped/minced

2-3 Jalapenos, chopped/diced (according to your heat preference)

1 teaspoon salt, give or take

1 teaspoon black pepper, give or take

2 tablespoons Cumin, give or take

2 tablespoons Chili Powder, give or take (none of that foofy stuff with Cocoa or Cinnamon)

After you combine meat, tomatoes, beans and garlic/peppers, start seasoning to taste. I like a dry, tangy, aromatic, earthy tasting pot of chili with no sweet elements.

Once it seems about "right", take 1/2 of a lemon (or lime), remove seeds, cut it into 6 pieces, then squeeze the juice out of the segments into the chili pot. Be sure to open up the pores in the rinds while doing so, because the next step is to drop the rinds into the chili pot... you want the citrus oils to seep out and dissipate while you let the pot simmer for the next 15-20 minutes.

After that, it's done. Remove the citrus rinds, if you choose, then serve and enjoy. Especially good with Polenta or cornbread.
 
Same basic idea, but I also use lime juice or lime oil, and a touch of cinnamon. For that much, maybe a teaspoon or so fo cinnamon.
 
Hmm... Cinnamon adds an element of Sweet (and when I cook dinner, I avoid Sweet). That's what dessert is for. I guess that's just me, but OTOH I'm known for taking an extra helping of the main course as dessert. 😀 I guess you could say I've lost my sweet tooth.

(literally) 😱
 
Remove the brown sugar / cocoa and substitute in a green and red bell pepper. I'd also remove the beans & corn, but that's me. I'd add some water & beer because if you cook this over the day in a crock pot, it will all simmer out and add great flavor. I used a Pecan beer last time I made some chili and it turned out good.
 
Originally posted by: adairusmc
Swap kidney beans for pinto beans.

Remember, Chili without beans isn't chili - it is sauce.
Click to expand...
FAIL, I have a great chili recipe around here somewhere, all meat, even has BACON in it!
 
I've never really known if kidney beans taste like a kidney because I've never eaten a kidney. Do they really taste like a kidney? 😛
 
My recipe:

Brown 1lb ground venison or moose and drain

Add:
1 jar canned tomatoes (garden)
1 cup of corn (garden) or a can of whole kernel corn
1 jalepeño pepper, finely diced (garden)
1/2 bell pepper
1 can dark kidney beans
1 can light kidney beans
1 packet of chili mix

Heat it to boiling then turn down and simmer for ~20 min. Add some shredded cheddar cheese on top.

The wild game, veggies, and garden tomatoes make all the difference! The jalepeño adds some zing, too.
 
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