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Any chili experts in the house?

black booty lover

Well-known member
Oct 21, 2007
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Any here think they are a chili expert? I'm just starting to lean to make chili. I follow the instructions step by step for the recipe I got but it doesn't come out right.

My chili seems a bit to thick and acidic.

Right now in my recipi I use two can crushed tomato's. I'm wondering if I should go to one can of crushed tomatos and one can of diced if that would help. Also I was thinking about adding honey at somepoint in the process to sweeten it up. I like a bit of kick (not too much) but sweet at the same time.

I can post the ingredients and cooking instructions of the recipe im going after if that will help.

Any suggestions would be grealty appreciated. Also, can any of this help to save the batch I made yesterday that I don't like and is sitting in my freezer?

BBL
 

Questor

New member
Sep 15, 2001
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Yes, you need to post your recipe if you want helpful comments. I do a very tasty chili con carne. About all I can do is compare with my recipe to see where you are going wrong.

Yes, you can add a bit of honey or other sweetener if you like sweet with your heat. This may make it seem less acidic.

Subbing one can of diced for one can of crushed won't make it less acidic. I use diced tomatoes myself as I like small pieces of tomato in my chili. There is enough juice in the diced tomato imho.

I use 2 lbs ground beef, 1 28 oz can of diced tomatoes, 1 small can of tomato paste, 1/3 c of chopped sun dried tomatoes, along with a lot of other ingredients.
 

spraggamuffin

Well-known member
Oct 6, 2006
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I am not a chilli expert by any means.

Only made it once, but I'm always making beans, soups etc that need adjustments.

Here are some good tips from this google search.

http://ask.metafilter.com/104131/help-my-chili-taste-better

The grated carrots and brown sugar works well in beans so I'm guessing it would help in the chili.

Some people even use baking soda to neutralize the acid but I prefer adding food stuff and salt.

Sauteed onions get sweet as they caramelize and can be added.

Ketchup can be used to bump up sweetness and increase acidity if you did too good a job reversing the acidity.
 

blackrock13

Banned
Jun 6, 2009
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Somebody forgot the chilli powder?:Eek: never rush it. I've simmered chillies for four hours and simmered them for 12 hours, it never helps by rushing it.
 

black booty lover

Well-known member
Oct 21, 2007
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Yes, you need to post your recipe if you want helpful comments. I do a very tasty chili con carne. About all I can do is compare with my recipe to see where you are going wrong.

Yes, you can add a bit of honey or other sweetener if you like sweet with your heat. This may make it seem less acidic.

Subbing one can of diced for one can of crushed won't make it less acidic. I use diced tomatoes myself as I like small pieces of tomato in my chili. There is enough juice in the diced tomato imho.

I use 2 lbs ground beef, 1 28 oz can of diced tomatoes, 1 small can of tomato paste, 1/3 c of chopped sun dried tomatoes, along with a lot of other ingredients.
here is my recipe as it was told to me. Starting with ingredients followed by cooking instructions:


Ingredients:
Oive oil
½ lbs of ground beef (reg no extra lean or anything) (go with 1lbs)
½ lbs of ground pork (or veal) (go with 1lbs)
1 green and red pepper
1 full cooking onion
1 glove or garlic
1 cans or red kidney beans
1 cans of crushed tomato’s (and a can of diced instead of two cans of crushed)
Salt and pepper ( half table spoon of each)
Paprika (table spoon)
Mustard ( A little more than squirt)
Teriyaki sauce (Table spoon)
1 can of molson Canadian
Maple syrup (tea spoon)
Airplane bottle of whisky ( roughly quarter cup)
Cayenne pepper



-Cover bottom of pot with olive oil and put on high for 1 minute
-Then drop to med
-Put onions and garlic in and stir for two minutes *don’t burn onions!
-put in your diced peppers and stir
-Once onions are soft, move pot off the burner so you can put your meat in
-put meat in then put back on burner and stir (very important to keep stirring so meat doesn’t stick!) and your whiskey with meat
-now add salt, pepper and paprika
-next add teriyaki, mustard (keep stirring!)
-Now add crushed tomatoes
-now stir the hell out it for about 5 minutes
-now lower heat to about in between medium and low
-Stir every 5 minutes for about 45 minutes (add maple syrup sometime midway through this process)
-Now add beans (you must drain them and rinse them first!)
-Now drop to low
-now ad beer
-now just let simmer on low for an hour or longer and stir every 10 minutes
-Add spices to your liking

I found this recipe online that's very similar but he uses bacon as well as uses the one can of diced tomato's like I was thinking of doing:



http://www.foodnetwork.com/recipes/...-famous-beef-and-pork-chili-recipe/index.html
 

spraggamuffin

Well-known member
Oct 6, 2006
3,296
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To me cumin is an integral part of chili. And a nice corn bread off course.

Also chili powder and or cajun spice would flavour things up a bit.

To make it more liquid, instead of just water, maybe some beef stock and substitute a can of diced tomatoes for tomato sauce and maybe some fresh tomatoes diced.

The two cans of diced tomatoes may be what's increasing the acidity.

Jalapeno peppers for a bit of heat and flavour and scotch bonnets for more heat.
 

nobody123

serial onanist
Feb 1, 2012
3,568
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nowhere
Read this entertaining and informative guide....

How To Make Chili: A Guide For People Who Aren't Anti-Bean Zealots Or Elitist Scum

Chili—chile con carne, pronounced with a long, flamboyant, rolling alveolar trill for the "r" sound, if having no mourners at your eventual funeral is more your speed—originated as an invention of the indigenous peoples of Mexico. They had the brilliant idea to fill a pot with a variety of delicious New World stuff (chili peppers, tomatoes, aromatics, spices), a bunch of cheap yet abundant protein (pig snouts, mule tripe, minced conquistador, et cetera), and liquid (beer, broth, water, whatever), and then to let those things all hang out and cook together until the cheap yet abundant protein tasted more like the delicious stuff and less like the zombie apocalypse. But really, more generally, chili belongs to the even more ancient global tradition of common people filling big pots with whatever the hell they had on hand and simmering it for a long time until the good-tasting stuff and the unappetizing yet protein-packed stuff reached a truce that would only be violently abandoned once they'd reached the lower intestine.
read the rest of it here. Yaeh, it includes a recipe in with all the funny haha
http://deadspin.com/how-to-make-chili-a-guide-for-people-who-arent-anti-b-5947501
 

shack

Nitpicker Extraordinaire
Oct 2, 2001
46,705
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Toronto
here is my recipe as it was told to me. Starting with ingredients followed by cooking instructions:


Ingredients:
Oive oil
½ lbs of ground beef (reg no extra lean or anything) (go with 1lbs)
½ lbs of ground pork (or veal) (go with 1lbs)
1 green and red pepper
1 full cooking onion
1 glove or garlic
1 cans or red kidney beans
1 cans of crushed tomato’s (and a can of diced instead of two cans of crushed)
Salt and pepper ( half table spoon of each)
Paprika (table spoon)
Mustard ( A little more than squirt)
Teriyaki sauce (Table spoon)
1 can of molson Canadian
Maple syrup (tea spoon)
Airplane bottle of whisky ( roughly quarter cup)
Cayenne pepper



-Cover bottom of pot with olive oil and put on high for 1 minute
-Then drop to med
-Put onions and garlic in and stir for two minutes *don’t burn onions!
-put in your diced peppers and stir
-Once onions are soft, move pot off the burner so you can put your meat in
-put meat in then put back on burner and stir (very important to keep stirring so meat doesn’t stick!) and your whiskey with meat
-now add salt, pepper and paprika
-next add teriyaki, mustard (keep stirring!)
-Now add crushed tomatoes
-now stir the hell out it for about 5 minutes
-now lower heat to about in between medium and low
-Stir every 5 minutes for about 45 minutes (add maple syrup sometime midway through this process)
-Now add beans (you must drain them and rinse them first!)
-Now drop to low
-now ad beer
-now just let simmer on low for an hour or longer and stir every 10 minutes
-Add spices to your liking

I found this recipe online that's very similar but he uses bacon as well as uses the one can of diced tomato's like I was thinking of doing:



http://www.foodnetwork.com/recipes/...-famous-beef-and-pork-chili-recipe/index.html
If you can perfect the recipe, you may be able to get it into the concessions at the Skydome. It could improve the atmosphere there. (Couldn't resist.)
 

Questor

New member
Sep 15, 2001
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here is my recipe as it was told to me. Starting with ingredients followed by cooking instructions:
Your recipe is somewhat confusing, with 1 amount, and then a second amount in brackets. However, going with the amounts in brackets, you are using 2 lbs of meat to 2 cans of tomatoes. That is pretty much the same ratio as I use.

I use dried kidney beans...they are much better than canned. You just need to cook them a bit before you add to chili.

Your recipe doesn't have any chili powder in it. That's very strange. I add 1/4 c of chili powder.

Another poster above suggested adding more onion. I agree that it will sweeten it up a bit, if that is your preference. I think my recipe has a bit more onion than yours - 2 cups vs 1 cooking onion, which are usually fairly small.

Well, what the hell. Here are my ingredients:

2 c chopped onion
3-4 cloves garlic, minced
2 pounds of lean ground beef

¼ c chili powder, or to taste
½ tsp cinnamon
½ tsp cumin

1 ½ c kidney beans, dry
1 28 oz tin of diced tomatoes
1 small tin tomato paste

½ c roasted red pepper, chopped
1/3 c chopped sun dried tomatoes
1 Tbs tamari sauce
½ Tbs balsamic vinegar
4 or 5 dashes worchestershire sauce
½ tsp red pepper flakes, or to taste

Another thing I notice is that you add a lot of liquid compared to me. You are adding a bottle of beer plus 1/4c of whiskey. So I am surprised that you think yours is too thick. If you are simmering for an hour, then maybe you just need to add a bit of water.

I don't think the recipe at the link is anything like your recipe. For starters the spices are completely different. Then there is no beer or whiskey. Then they use kidney beans and black beans, rather than just kidney beans.

Anyway, good luck with the chili.
 

Ol' Sodomy Sam

New member
Jan 21, 2004
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0
While I personally use brown sugar to sweeten the chili, I've had good ones that used dark chocolate, as well.

If I'm competing, I make the chili in two parts, the beans/ground beef/tomatoes/tomato paste/onions/garlic/spices base, then I braise short ribs with some hot chilis, wine or beer and mix that in after, so you have islands of toothsome heat amongst the common offering. Maybe try that, and cut it into your unappealing batch. One more trick an old Italian lady told me, was that there were windows for cooking tomatoes, because the seeds would be bitter for something like 20m to half an hour. So, she advised cooking tomatoes with seeds for 20m or less, or 40m +.
 
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Anynym

Just a bit to the right
Dec 28, 2005
2,961
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My recipe (note: do not use ground beef):

Brown 1 lb beef cubes in olive oil with a clove of crushed garlic.
Add one 28 oz can diced tomatoes, 20 oz can red kidney beans, 14 oz can sliced mushroom pieces and stems.
Add diced medium onion, chili powder, 1 tsp honey, dash cinnamon.

If desired, add hot sauce.

Simmer for 2-3 hours until meat falls apart with a fork, stirring frequently.

Serve with garlic toast.
 

blackrock13

Banned
Jun 6, 2009
40,087
0
0
While I personally use brown sugar to sweeten the chili, I've had good ones that used dark chocolate, as well.

If I'm competing, I make the chili in two parts, the beans/ground beef/tomatoes/tomato paste/onions/garlic/spices base, then I braise short ribs with some hot chilis, wine or beer and mix that in after, so you have islands of toothsome heat amongst the common offering. Maybe try that, and cut it into your unappealing batch. One more trick an old Italian lady told me, was that there were windows for cooking tomatoes, because the seeds would be bitter for something like 20m to half an hour. So, she advised cooking tomatoes with seeds for 20m or less, or 40m +.
Dark chocolate, hey!!!!!!!!!! that would be sweat for sure. I might try unsweatened chocolate.
 

OddSox

Active member
May 3, 2006
3,150
2
36
Ottawa
Recipe for chili? Wow - I've never made it the same way twice, and even if I wanted to I could not repeat the last batch.
 
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MPAsquared

www.musemassagespa.com
The best chili I've ever made is Guy Fierri's Dragon's Breath Chili!! Its got bacon, beef chunks, sausage, ground beef, etc! Its the meaty-iest, heaviest chili but OMG its damn delicious!!
 

black booty lover

Well-known member
Oct 21, 2007
9,738
1,653
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Your recipe is somewhat confusing, with 1 amount, and then a second amount in brackets.

Your recipe doesn't have any chili powder in it. That's very strange. I add 1/4 c of chili powder.


.
Actually the guy who gave it to me told me that he doesn't use chili powder and even laoughed when he told me, but that was the only ingredient I added myself.

Also, the stuff in the brackets are adjustments I made. The first time I made is sucked as well. It waaaay to thick, beany and pasty. I thnk he tried to ulter the portions for me to make a smaller batch cause it was like 1/2 lbs of pork and 1/2 ground beef with two cans of kidney beans.
 
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