My chilli, perfected over many years. Are you ready for this?
- Hot pan (large pot really), onions, garlic, chilli (not too much at this point) fried in oil. Not olive oil, corn oil or something, you don't want it tasting like Italian food.
- Mince. Good quality, not too lean. Fry for a few minutes, break it up in the pan.
- OXO cube or other dry beef stock, salt, pepper.
- wait for the liquid to cook off the meat.
- Worcestershire sauce. Essential.
- Beans, tomatoes, tomato paste, tomato ketchup, cayenne pepper, paprika, bay leaves, any other herbs you want.
- Turn it down, slow cook for at least 3 hours, allow to cool completely, reheat to eat.
- Hot pan (large pot really), onions, garlic, chilli (not too much at this point) fried in oil. Not olive oil, corn oil or something, you don't want it tasting like Italian food.
- Mince. Good quality, not too lean. Fry for a few minutes, break it up in the pan.
- OXO cube or other dry beef stock, salt, pepper.
- wait for the liquid to cook off the meat.
- Worcestershire sauce. Essential.
- Beans, tomatoes, tomato paste, tomato ketchup, cayenne pepper, paprika, bay leaves, any other herbs you want.
- Turn it down, slow cook for at least 3 hours, allow to cool completely, reheat to eat.
Well here's my usual approach:
1. On a dry pan over medium heat put in cumin, corriander, black pepper, ground cayenne, ground chipotle, and (if you want) chili powder. Brown the spices and set aside, this makes a huge difference in flavor.
2. In a large pan/pot add enough oil to coat the bottom. Over medium-low heat add the following dried peppers cut into thin strips pasilla, chipotle and cayenne. Cook slowly, you should see the oil change color and basically absorb the flavors of the peppers you added.
3. Turn up the heat add an onion or two and a bunch of chopped garlic (not from a jar). If you have some lying around some really finely chopped bacon at this point will add a great flavor.
4. When the onions/garlic are brown (do not burn the garlic tastes horrible) add the meat. I do 2 lbs of whatever. Ground beef is typical, some pork is nice, it'll even work with ground turkey or cubed beef.
5. When the meat is nearly browned at the seasoning from step 1. I usually make more than I think I'll use and reserve some for later.
6. When the meat is brown add the fresh/roasted peppers. I use whatever I can get my hands of from insanely hot to very sweet and have been known to go a bit overboard with 10-12 different types of peppers. I also find roasting a few adds a nice flavor. Anyways this is a place where you can add a lot of variety of different flavors. Also you could add the peppers with the onions if you want but I've found that the onions never get brown enough and the flavor for the peppers isn't too changed especially since I usually roast a few.
9. Salt it now. If you have granulated boullion this works great since it adds a beefy flavor and is exceptionally salty itself.
8. Cook for a bit and then add tomatoes, beans and any additives you like. I do one can of tomatoes usually diced and one or two cans of beans. Stir it together throw a lid on and wait. As for additives my GF loves corn in her chili so sometimes I oblige, may dad has been known to add mushrooms but unless I was going for a vegetarian chili that seems wrong to me.
9. 30 minutes in check it, if it tastes flat it probably needs more salt, this makes it all pop. If it needs heat add cayenne or chipotle. Or add the seasoning reserved from earlier. It can be eaten now if you want but simmering for hours makes a world of difference.
It may not be authentic and no doubt those anti-bean folks will hate it but its damn tasty and once you have an idea of the proportions you like (I don't measure anything) its pretty straightforward to make.
1. On a dry pan over medium heat put in cumin, corriander, black pepper, ground cayenne, ground chipotle, and (if you want) chili powder. Brown the spices and set aside, this makes a huge difference in flavor.
2. In a large pan/pot add enough oil to coat the bottom. Over medium-low heat add the following dried peppers cut into thin strips pasilla, chipotle and cayenne. Cook slowly, you should see the oil change color and basically absorb the flavors of the peppers you added.
3. Turn up the heat add an onion or two and a bunch of chopped garlic (not from a jar). If you have some lying around some really finely chopped bacon at this point will add a great flavor.
4. When the onions/garlic are brown (do not burn the garlic tastes horrible) add the meat. I do 2 lbs of whatever. Ground beef is typical, some pork is nice, it'll even work with ground turkey or cubed beef.
5. When the meat is nearly browned at the seasoning from step 1. I usually make more than I think I'll use and reserve some for later.
6. When the meat is brown add the fresh/roasted peppers. I use whatever I can get my hands of from insanely hot to very sweet and have been known to go a bit overboard with 10-12 different types of peppers. I also find roasting a few adds a nice flavor. Anyways this is a place where you can add a lot of variety of different flavors. Also you could add the peppers with the onions if you want but I've found that the onions never get brown enough and the flavor for the peppers isn't too changed especially since I usually roast a few.
9. Salt it now. If you have granulated boullion this works great since it adds a beefy flavor and is exceptionally salty itself.
8. Cook for a bit and then add tomatoes, beans and any additives you like. I do one can of tomatoes usually diced and one or two cans of beans. Stir it together throw a lid on and wait. As for additives my GF loves corn in her chili so sometimes I oblige, may dad has been known to add mushrooms but unless I was going for a vegetarian chili that seems wrong to me.
9. 30 minutes in check it, if it tastes flat it probably needs more salt, this makes it all pop. If it needs heat add cayenne or chipotle. Or add the seasoning reserved from earlier. It can be eaten now if you want but simmering for hours makes a world of difference.
It may not be authentic and no doubt those anti-bean folks will hate it but its damn tasty and once you have an idea of the proportions you like (I don't measure anything) its pretty straightforward to make.
squirrel dog
Diamond Member
- Oct 10, 1999
- 5,564
- 48
- 91
sourceninja
Diamond Member
- Mar 8, 2005
- 8,805
- 65
- 91
chili without beans is preferred 3 to 1 inside texas.
Everywhere else chili with beans is preferred 3 to 1
wheresmybacon
Diamond Member
- Sep 10, 2004
- 3,899
- 0
- 76
wheresmybacon
Diamond Member
- Sep 10, 2004
- 3,899
- 0
- 76
Babbles
Diamond Member
- Jan 4, 2001
- 8,253
- 14
- 81
Chili is Texan.
Hell it is the official dish of Texas if I recall correctly. Therefore if a bunch of Texans tell you how best to make your chili, then you ought to listen. It would be like listening to an Italian telling you how to best make pasta - chances are they know more than you do.
Real Texas chili doesn't have beans, plain and simple. If one does decide to put beans in the chili, then there sure as hell better not be more beans than meat.
waggy
No Lifer
- Dec 14, 2000
- 68,145
- 10
- 81
yeap. but most people do not know. they go buy a can of "chili" from the store and it is full of beans.
so they think homemade has to have a bunch of beans.
I agree that real chili does not have beans. I have gone to a few chili cookoffs and rarly do any of them have any beans in it.
DainBramaged
Lifer
- Jun 19, 2003
- 23,449
- 38
- 91
You wanna spice it up? Seriously? REALLY? Google Holy Sh!t sauce or Holy Fvck sauce. It will roxor your b0x0rs. A guy at work cooks with it all the time.
KK
Lifer
- Jan 2, 2001
- 15,903
- 4
- 81
2 lbs of sausage, preferably vension hot suasage
1 lb of 80/20 ground meat
3 cans of dark red kidney bean.
3/4 green bell pepper chopped
1 cup of chopped onion
2 cans of diced tomato
2 cans of tomato sauce
3 cans of water, can substitute a bottle of fine cooking beer like dark and tan from yuengling for one can of water
2 tablespoons of cayenne red pepper
4+ tablespoons of chili powder
1 tablespoon salt
1/2 crushed garlic clove
A few spitzes of worschester sauce
a couple shakes of cumin and ground oregano
1 lb of 80/20 ground meat
3 cans of dark red kidney bean.
3/4 green bell pepper chopped
1 cup of chopped onion
2 cans of diced tomato
2 cans of tomato sauce
3 cans of water, can substitute a bottle of fine cooking beer like dark and tan from yuengling for one can of water
2 tablespoons of cayenne red pepper
4+ tablespoons of chili powder
1 tablespoon salt
1/2 crushed garlic clove
A few spitzes of worschester sauce
a couple shakes of cumin and ground oregano
- Apr 20, 2006
- 7,775
- 0
- 0
I've had a bottle of worcestershire sauce in my fridge for a while now and didn't even think of adding it in. I'll do that on my next batch.
And I like my beany chili dammit! In fact, to spite you all I'm going to replace each ingredient on that list with another 2 cans of beans.
And I like my beany chili dammit! In fact, to spite you all I'm going to replace each ingredient on that list with another 2 cans of beans.
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