Originally Posted By: tinmanSC
Tabasco, habanero peppers, and CUMIN IS A MUST! Cumin in such a great flavor for chili. You should be able to smell that there is cumin somewhere in there upon opening the lid when cooking. I'd also use more onion, and several colors of peppers, not just green. If nothing else, it adds color and a slightly sweet flavor to some bites. How long do you cook this chili? Mine cooks in a crock pot or roaster for 18 hours. I always use canned beans washed, about 1/2 of the beans rupture during such long cooking and you end up with a very thick chili. Tasty!
I'm definitely going with cumin, I like the idea of whole seeds that was mentioned later. Just trying to figure out how much I actually need.
Generally it's a few hours for cooking in my big 16qt.
Originally Posted By: Rolla07
Turkey is a great alternative to beef. I do love ground beef, but find turkey is a great substitute if you are trying to reduce red meat intake. They also sell sodium free canned beans, that is typically what I go with but bagged beans are likely the most inexpensive option as Bluestream mentioned. Maybe a little liquid smoke? Depends on what you like tastewise. You can try some red pepper flakes or cayenne for more heat, and maybe other herbs and spices to mix things up a bit. I tend to toss in Oregano, onion/garlic salt, a couple dabs of bbq sauce etc.. I randomly decide on things to toss in, depending on what I have or what I feel like trying. Recipe looks good though!! Nothing better than hot soups and chili on these colder days.
I like the liquid smoke idea. Definitely going to write that down for next year. I think I'm trying enough new stuff in it this year. We'll see how it turns out. Maybe if it's good enough, I'll make my next batch sooner than next year.
Originally Posted By: bubbatime
Oh, and the one trick I've learned over the years is that chili tastes better on the second day after it sits over night and soaks in all the flavors. So if you need it on Friday, make it on Thursday.
I agree completely. I think this year I'm going to cook everything on Saturday, then put it in the fridge overnight and then freeze it the next day to help everything marinate together.
Originally Posted By: NormanBuntz
Using some Ancho chili powder complements the regular chili powder.
I'll have to see what the store has.
Originally Posted By: Bud
You have to make stuff the way you and your family like it. My wife and I both like chili with beans and we use pinto beans. Being from Texas does not mean I want it so hot tears are running down my face, although I have had it that way. We like it medium spicy and use cayenne for heat. In my younger days I would have a hot sauce called Mean Green Iguana with habanero chips. Only problem with that was having to blow your nose every 5 minutes and the pain the next day. But I do have to have only beef in my chili.
My wife and I like hot, but not burn your face off hot. I'm still creeping up on the heat as I don't want to ruin a huge batch because it's too hot.
Originally Posted By: Tom NJ
I agree cumin is a must in chili. I suggest using whole cumin seeds rather than ground cumin as the seeds will give bursts of cumin flavor. Also oregano is more commonly used than basil.
No salt in your recipe??
Tom NJ
Not a big salt person. There is some salt that comes from the canned beans, tomato sauce and diced tomatoes if I don't get the no salt added versions.
Originally Posted By: Bluestream
I've been using sausage in my chili lately instead of beef. I like to serve it with grated cheddar and chopped green onions...
I've thought about chorizo, maybe next time I do a beef/pork batch.
Originally Posted By: montero1
Sriracha
http://www.huyfong.com/no_frames/sriracha.htm
Looks good to have on hand for any occasion.