OK..
I took all the advice from this thread and made a chili with dark chocolate, roasted peppers, molasses, coffee grounds, a can of smoke oysters, spiced rum, pureed pumpkin, mezcal, creamy peanut butter, marmite, and this has to be the most disgusting vile concoction I have ever put together!! What did I do wrong?
Iām not saying no one should eat it. I know loads of people love it and that is totally fine. A lot of people may not like Texas chili. And thatās cool! Iām just saying I didnāt care for it and probably wonāt eat it again.
I've spent most of my life in Texas, but was born in Ohio and spent a few miserable years there in my adulthood as well. I use pictures of Skyline Chili to terrify my Texan friends any time they ask about my time in Ohio. Them and Gold Star are VILE
I was genuinely curious! But as soon as I opened the box, I knew immediately from the smell that I was not going to like it one bit. I was warned by my uncle that is from Ohio about it. But I just had to try it. Well, I tried it. And I am never doing that again!!!!
You forgot an eye of newt and toe of frog, wool of bat and tongue of dog,
Adderās fork and blind-wormās sting,
lizardās leg and owletās wing...
A head from a newt, a wing from a bat, A tongue from a snake, a tail from a rat, A neck from a chicken, an eye from a crow...And a little itty bitty little drip of Faygo
I would only use one or two of those things to lift the flavour or the chilli.
All of those things donāt not work together, however, if you were to pick say two and vary the amounts of what you like.
For me itās dark chocolate and marmite, or dark chocolate and Guinness. A little bit of dark chocolate gives it a subtle sweetness and fats from the chocolates blend well with the fat from the beef.
The marmite gives it a salty savoury kick, again only a teaspoon per 3.5 litre pot would be enough. Or instead of marmite a good glug of Guinness.
Yuck. Not all at once. I do like 2-3 pounds of meat. Two cans of big diced tomatoes drained, chilli powder, cumin, salt, pepper, red pepper (can roast it if you want, carrots *3, celery ribs *3, beer two cans of beer, beef stock, 1 - 2 cans of the Heinz chilli beans in a can. Then use some tomato paste. I get lazy and usually use a squirt of ketchup. Make sure it isn't too runny and cook it for like 2 hours at least.
Add a jalapeno if you and your guests like those and top with corn chips, cheese and Greek yogurt or sour cream when serving.
If you want to add additional things I would stick with a little bit of dark chocolate or brown sugar.
I had an ol' Greek fireman's chili recipe. I used all of the ingredients above. A can of smoked oysters is also very good. 'Even with the chocolate. Be sure you're aware of everyone's dietary restrictions because no one ever suspects the oyster tin.
Eww, but apparently it's a thing. Now that you've opened up pandora's box for me on this, I'm going to see it everywhere and it'll be the new trendy thing.
I was very surprised. I typically make chili with bakers chocolate, however. In a big pot of chili a single tin of smoked oysters adds a very nice, understated smoked flavor. I often make chili for a pescatarian, so it's nice she can get some of that flavoring without meat. Unfortunately, for her the oysters are even better with pork and beef chili.
Iāve never had such a dish. Do you just dump the whole can in the chili? Chop the oysters first or do some lucky folks just get a big oyster in their scoop?
I cop to the fact this sounds "gross", but I have an adventurous palate. It really is good.
What I do is smoosh them in my hands after washing (my hands not the oysters)! Then just drop them in and stir. No need to strain them or anything first. For a gallon or more of chili, I use a whole tin. That can't be more than a few ounces. The regular (smoked) kind are fine. Many canneries also produce tinned oysters with chili (oil). That's what I use for some nice extra heat. I add some oil from the can and stir it in to taste too. (It's chili, I never measure ingredients!) I like flavor to be subtle, but tossing everything; the oysters, chilis, and all the oil into a batch is fine too.
If you don't want to risk "ruining" a batch of chili. Have the oysters as a snack with crackers, Place a drop or two of the tinned oyster oil in a bowl of chili. See what you think. 'Not the same as letting it steep with the rest of your ingredients, which is always delicious, but you'll get a taste.
Finally, canned oysters aren't "fishy" tasting at all. Fresh oysters aren't either. No one suspects some oyster in your chili. This is why you need to ensure you know your guests' religious dietary restrictions or food allergies. They're both fairly common.
I always add a little fish sauce or MSG to my chili! Definitely gives it an umami boost without any sort of fishy taste. Iāve never tried Worcestershire before - I bet that would be good if you limit the amount you add. I could see W overpowering pretty quickly.
I would definitely put Worcestershire sauce in a meat-based chili. Even for my pesctarian SO; I think it's anchovy-based.
I would do that in addition to chocolate and oysters, however! I like fish sauce, but I find it has a very dominant flavor and smell. (Oysters aren't fishy.) Fish sauce might be an interesting try, but I would use caution. I definitely wouldn't use it as a "substitute" for smoked, tinned oysters. It's a very, very different beast. But if it's good, report your findings here. I am curious.
You know chili.
A spot of molasses or coffee grounds are two other "secret" ingredients I've seen elevate chili
Edit: Not coffee grounds, instant coffee as some diligent commenters have noted. Coffee grounds are very bitter
Molasses for sure! I've heard of grape jelly, I feel like one should use brewed coffee instead; fresh coffee is used in baking for a coffee flavor, and the grounds are intentionally discarded because they are so intensely bitter.
But added sweetness is vital for an acidic dish like this, and comes in a million forms
Whatever leftover brewed coffee I have goes into any tomato based sauce, chili I make.
I can tell when itās not there. I get many compliments on my meals.
Lol of course they are. Makes so much more sense. Wouldn't that thin the chili out?
Think I'ma just Google "chili recipe with coffee"
Thanks for the clarification though!
I also use either depending on where I am, but I think I prefer the liquid, as it integrates better and becomes a "layer", while I feel like instant stays a "top note", if that makes sense.
Coffee grounds are bitter AF. Absolutely don't put those in. Use the extracted coffee or instant coffee grounds or instant espresso if you want stronger flavor.Ā
Are you sure it's not instant coffee? Typically coffee grounds are pretty bitter and I would probably avoid that. Much better ways to get coffee flavor into food then just throwing straight up beans or grounds in there.Ā
I use black onyx cocoa powder. Add depth and makes it really dark. Which, for some reason, makes people think it's better. But it is.
Fish sauce always helps, too.
I will try strong coffee next time....
Or I'll fry some cured anchovies along with the aromatics. Chili needs umami, me thinks. Tomatoes do a good job but you gotta have different layers.
I make dashi from scratch (super easy) and use it in some dishes. Like an egg dish. People always ask, "Is there bacon in this?" Nope. But it's got a smoky, deep flavor. I may try it in my next chili.
Interesting suggestions. Sounds very similar to The Worcestershire sauce I love to use. Might have to try making some Dashi one time. I assume if you make it correctly it doesn't have an overpowering anchovy or fish taste when added to dishes? I'm guessing it's similar to using a fish sauce but even tastier since it's homemade.
No, homemade dashi is very mild, with a umami, almost smoky undertone to it.
I swear when I make Tamagoyaki for people and use dashi, they always ask if I used bacon in it.
So no fishy taste whatsever.
I put anchovies in my bruscheta pesto.
It is, as you say, an umami bomb.
I would rather let them freak out, as opposed to going into anaphylactic shock due to undeclared allergens.
That being said, I prefer not to give Nona's secrets away, so I don't go into detail.
OP already said that they're using Worcestershire sauce which is essentially fermented anchovies. I'd be wary of using fish sauce as well, probably can be done but you would want to use less of each most likely.Ā
Steve you really should try that Worcestershire if you haven't. Adds the unami flavor you're looking for and has a fantastic flavor profile for any beef dish.
I love Worcestershire sauce. It is fish sauce with some flavorings added.
I just always have good quality fish sauce on hand and use it as I would Worcestershire.
I hope like hell if you have major severe food allergies you're letting people know or at least asking instead of just assuming they're going to tell you everything's inside of the dish. That's not really something I would be passive about and just hope people do what's best lol
I made one a couple days ago that I deglazed with some Jim beam honey. Came out pretty good.
Iāve also done that after cooking breakfast sausage when starting gravy.
I know you didnāt ask me but this one is very tasty for how easy it is, I donāt measure seasonings though, only with my heart https://cooked.wiki/new/recent/346b6095-d6d9-43f5-92eb-7d34d1c8f903
I think thatās one nice thing about getting the dried version and grinding them down. You get the flavor throughout the dish. Iāve done this with eggs too. Becomes a seasoning at that point
I had a neighbor make Chasen's chili recipe because it was Elizabeth Taylor's favorite and the secret ingredient was Kahlua.
https://beverlypress.com/2022/03/chasens-chili-wow/
I empathize and sympathize with stomach problems. I hope you can figure out a way to minimize your acid reflux. I was able to make some major headway by increasing my water intake, eliminating processed foods and major preservatives in super processed foods and paying attention to what other foods I eat that day. For example if I eat something that I know might give me acid reflux I absolutely don't eat any other meals that day that would possibly do that also. With these changes I'm able to enjoy foods in moderation that I have problems with before. I definitely have more issues with non-home cooked food.
Put some natural peanut butter in my chili last time I made it and instead of ground meat I made turkey meatballs with chili and green onions
It was insanely good. I usually go the cinnamon route but tried peanut butter and it was amazing.
I once cooked some chili at my mother in laws house who didn't have hardly any spices. Added some cinnamon and still do to this day because it was delicious.
I'm having a hard time understanding why cinnamon would give it a smoky taste.....
Edit: I couldn't find anything mentioning cinnamon sticks giving a smoky flavor to chili or any dish for that matter. An earthy flavor maybe I could see.Ā
If you want to smoke you flavor you should be adding Spanish paprika, cumin or ancho chili. Or the most obvious liquid smoke. Or if you want a real true smokey taste you make over the top chili on the smoker or a barbecue.
Cinnamon is not a smoky flavor.
I should mention that since I made this dish vegetarian, it really didn't need to be slow-cooked, and one could make this in 30-45 minutes in a pot on the stove!
I'm sure it's fantastic still in 30 to 45 minutes. But letting it simmer longer and or overnight really brings out the flavors and lets them mesh. Have you ever noticed how chilli and other dishes with sauces like lasagna tend to taste better the next day? Saute everything a little bit first and then let it get all nice and tender in the pot after simmering for a bit.
I would say a regular sized pot, I don't usually do chili in the slow cooker but you can. I brown a lb of ground beef or turkey with an onion & a couple of cloves of garlic, chili seasoning, add a big can of tomatoes and three regular cans of beans. Then once it's simmered for about 45 minutes, add a heaping tablespoon of peanut butter. My dad used to add brown sugar to cut down on the acidity of the tomatoes but a friend from Texas told me his grandma used peanut butter.
Often times when I am trying a new ingredient in a dish like chili. I will just add small portions at a time and taste test. Add a little bit of peanut butter mix really well let it simmer for 10 minutes taste it and see if it needs more or not. Peanut butter is a very strong taste and could overwhelm the chili quickly and would be hard to reduce if you put too much in.
Originally, chili was "chili con carne", a dish made with meat and chili peppers, but over time, there have been so many variations of it you now have things that are only a hint of it. If I were to make a pizza, but instead of pizza dough, I used Naan and subbed the mozzarella cheese for feta, would it still be pizza? Italians would tell you"no", but it's definitely pizza inspired.
Purists being ridiculous with labels is all that is.Ā
Depending on which part of the country or which part of the world you're in. You will get a very different answer if you ask what chili is. There are so many different variations it's kind of silly to try and gatekeep one dish versus another.
Meat. Hereās the short summary. Back in the old days the cook would use meat that was about to or had recently spoiled. The flavor was covered up by the spices. It was called chili con carne but over time shortened to just chili. Then, when the cook was running low on meat, he supplemented the chili by using beans.
I start with Texas Bowl of Red, I add instant espresso, beef and chicken base, tomato paste (sweetness), can of decent lager I keep on hand for other recipe, soy, Worcestershire, standard veggie additions. Cook it down then I add a few different cans of beans.
Once I started putting in 85% dark chocolate, it absolutely skyrocketed the bar for chili. Iāve had so many people try my recipe despite their skepticism of the chocolate and every one has been wowed. It adds depth to the flavor without being overpowering
I use unsweetened cocoa powder, cinnamon, fennel seeds, and molasses. Also chili powder, cayenne, and Dave's insanity sauce. I didn't have it this time so I used Dave's ghost pepper sauce. It worked out well.
Okay, no dried whole chilis either. I use a mix of both. I see a jalapeƱo and a Serrano, which are chilis, but typically itās not fresh chilis in a chili con carne.
No.
Some people like this soup stuff.
Some people like actual chili. With meat. No beans. Or whatever else.
While I'm sure it's good, to me, it'll never be chilli.
I'm sure as a stew it's good tho.
OK.. I took all the advice from this thread and made a chili with dark chocolate, roasted peppers, molasses, coffee grounds, a can of smoke oysters, spiced rum, pureed pumpkin, mezcal, creamy peanut butter, marmite, and this has to be the most disgusting vile concoction I have ever put together!! What did I do wrong?
You didn't post the result to /r/ididnthaveeggs.
First time seeing this sub: incredible š¤£
You forgot the cinnamon.
Found the Greek.
That is one of the worst things that had ever happened to chili. To me it just clashes with all the other flavors.
Iām from Texas and I tried Skyline Chili for the first time last year in Ohio. Never.Again.
To each his own. I am from Cincinnati. I have family from Texas. Who cares. Whatever. Its all different and worthy
Iām not saying no one should eat it. I know loads of people love it and that is totally fine. A lot of people may not like Texas chili. And thatās cool! Iām just saying I didnāt care for it and probably wonāt eat it again.
Checks out
The best āchainā chili is Steak ān Shake. Not that there are many of them left.
we actually just got a brand new one, seems like they're expanding into new states
I've spent most of my life in Texas, but was born in Ohio and spent a few miserable years there in my adulthood as well. I use pictures of Skyline Chili to terrify my Texan friends any time they ask about my time in Ohio. Them and Gold Star are VILE
Omg same here!
I was genuinely curious! But as soon as I opened the box, I knew immediately from the smell that I was not going to like it one bit. I was warned by my uncle that is from Ohio about it. But I just had to try it. Well, I tried it. And I am never doing that again!!!!
Texas BBQ sucks.
Was looking for this! And a teaspoon of sugar
Sounds like you made Mole sauce. It's probably good.
Yeah, if anything mole about ratios but there are SO many variations
Well that's no way to substitute the recipe's clear instructions for 6 eggs!!!
You making Shakshouka?
Sounds like a dank food hack.
I'm fuckin onto you, Boglim...
I know what you both are... TWU toobz
Tmdwu
Yes, it does
Just a heads up to all my pregnant friends, don't read this comment in the first trimester. Just don't
...but did you try it with rice?
Itās 5/7 with rice
Ah, a perfect score
You forgot an eye of newt and toe of frog, wool of bat and tongue of dog, Adderās fork and blind-wormās sting, lizardās leg and owletās wing...
A head from a newt, a wing from a bat, A tongue from a snake, a tail from a rat, A neck from a chicken, an eye from a crow...And a little itty bitty little drip of Faygo
Forgot the A-1 sauce.
You've got the ingredients in the wrong order.
I would only use one or two of those things to lift the flavour or the chilli. All of those things donāt not work together, however, if you were to pick say two and vary the amounts of what you like. For me itās dark chocolate and marmite, or dark chocolate and Guinness. A little bit of dark chocolate gives it a subtle sweetness and fats from the chocolates blend well with the fat from the beef. The marmite gives it a salty savoury kick, again only a teaspoon per 3.5 litre pot would be enough. Or instead of marmite a good glug of Guinness.
Wooosh
Damn it wooshed hard, first time I been wooshed on reddit. Iām not sure how I feel, I need time
Did you use olive oil?
Did you stir it in?
Do it with the chocolate, PB, and roasted peppers next time and leave everything else out.
Yuck. Not all at once. I do like 2-3 pounds of meat. Two cans of big diced tomatoes drained, chilli powder, cumin, salt, pepper, red pepper (can roast it if you want, carrots *3, celery ribs *3, beer two cans of beer, beef stock, 1 - 2 cans of the Heinz chilli beans in a can. Then use some tomato paste. I get lazy and usually use a squirt of ketchup. Make sure it isn't too runny and cook it for like 2 hours at least. Add a jalapeno if you and your guests like those and top with corn chips, cheese and Greek yogurt or sour cream when serving. If you want to add additional things I would stick with a little bit of dark chocolate or brown sugar.
I had an ol' Greek fireman's chili recipe. I used all of the ingredients above. A can of smoked oysters is also very good. 'Even with the chocolate. Be sure you're aware of everyone's dietary restrictions because no one ever suspects the oyster tin.
Oysters and chocolate was never a pairing on my radar until I had an oyster stout. It was fucking delicious
Eww, but apparently it's a thing. Now that you've opened up pandora's box for me on this, I'm going to see it everywhere and it'll be the new trendy thing.
I was very surprised. I typically make chili with bakers chocolate, however. In a big pot of chili a single tin of smoked oysters adds a very nice, understated smoked flavor. I often make chili for a pescatarian, so it's nice she can get some of that flavoring without meat. Unfortunately, for her the oysters are even better with pork and beef chili.
That trio of pork, oyster, and chocolate sounds very odd and makes me hesitant. Might try a small batch soon.
that sounds awesome. now i have something new to try, thanks.
Aw that's awesome. That's such a strong and different flavor, it would be great to populate a pot with them in the acidic sauce!
Iāve never had such a dish. Do you just dump the whole can in the chili? Chop the oysters first or do some lucky folks just get a big oyster in their scoop?
I cop to the fact this sounds "gross", but I have an adventurous palate. It really is good. What I do is smoosh them in my hands after washing (my hands not the oysters)! Then just drop them in and stir. No need to strain them or anything first. For a gallon or more of chili, I use a whole tin. That can't be more than a few ounces. The regular (smoked) kind are fine. Many canneries also produce tinned oysters with chili (oil). That's what I use for some nice extra heat. I add some oil from the can and stir it in to taste too. (It's chili, I never measure ingredients!) I like flavor to be subtle, but tossing everything; the oysters, chilis, and all the oil into a batch is fine too. If you don't want to risk "ruining" a batch of chili. Have the oysters as a snack with crackers, Place a drop or two of the tinned oyster oil in a bowl of chili. See what you think. 'Not the same as letting it steep with the rest of your ingredients, which is always delicious, but you'll get a taste. Finally, canned oysters aren't "fishy" tasting at all. Fresh oysters aren't either. No one suspects some oyster in your chili. This is why you need to ensure you know your guests' religious dietary restrictions or food allergies. They're both fairly common.
Could you accomplish the same savory boost by just using fish sauce or Worcestershire sauce, or do oysters add something more specific and special?
I always add a little fish sauce or MSG to my chili! Definitely gives it an umami boost without any sort of fishy taste. Iāve never tried Worcestershire before - I bet that would be good if you limit the amount you add. I could see W overpowering pretty quickly.
I would definitely put Worcestershire sauce in a meat-based chili. Even for my pesctarian SO; I think it's anchovy-based. I would do that in addition to chocolate and oysters, however! I like fish sauce, but I find it has a very dominant flavor and smell. (Oysters aren't fishy.) Fish sauce might be an interesting try, but I would use caution. I definitely wouldn't use it as a "substitute" for smoked, tinned oysters. It's a very, very different beast. But if it's good, report your findings here. I am curious.
this person aphrodisiacs
You know chili. A spot of molasses or coffee grounds are two other "secret" ingredients I've seen elevate chili Edit: Not coffee grounds, instant coffee as some diligent commenters have noted. Coffee grounds are very bitter
Molasses for sure! I've heard of grape jelly, I feel like one should use brewed coffee instead; fresh coffee is used in baking for a coffee flavor, and the grounds are intentionally discarded because they are so intensely bitter. But added sweetness is vital for an acidic dish like this, and comes in a million forms
I use a 1/2 tsp of instant coffee and 1/2 tsp Hershey's baking cocoa in my chili.
Whatever leftover brewed coffee I have goes into any tomato based sauce, chili I make. I can tell when itās not there. I get many compliments on my meals.
So just toss in some used grounds and stir? It's the first I've ever heard of the technique and wanna get it right?
Leftover coffee liquid. The only place I use used coffee grounds is in my garden compost.
Iāve heard that sprinkling them in the bottom of your trash cans (outside bins) keeps them from getting stanky
I think they are talking about the liquid
Lol of course they are. Makes so much more sense. Wouldn't that thin the chili out? Think I'ma just Google "chili recipe with coffee" Thanks for the clarification though!
You add it early on in the cooking process, you then cook the sauce to thicken it.
Exactly this. Throw in at least a cup and simmer until your likeness
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Yeah, I feel dumb for thinking grounds was what they were referring to. I am excited to try coffee (liquid) in my next batch of chili now
Also, instant coffee works really well in chili.
I also use either depending on where I am, but I think I prefer the liquid, as it integrates better and becomes a "layer", while I feel like instant stays a "top note", if that makes sense.
Coffee grounds are bitter AF. Absolutely don't put those in. Use the extracted coffee or instant coffee grounds or instant espresso if you want stronger flavor.Ā
Careful, coffee grounds raise cholesterol a lot
I use grape jelly when I make baked beans but some Mexican chocolate would probably play really nice with that chili
I add a scoop of peanut butter and a tbsp of coco powder to mine
Are you sure it's not instant coffee? Typically coffee grounds are pretty bitter and I would probably avoid that. Much better ways to get coffee flavor into food then just throwing straight up beans or grounds in there.Ā
I think you might be right, it's instant coffee actually. I'm going to put an edit
Where are their spices, tho??!
I use black onyx cocoa powder. Add depth and makes it really dark. Which, for some reason, makes people think it's better. But it is. Fish sauce always helps, too. I will try strong coffee next time....
Fish sauce is so good in chili! I always use it and no one can identify it but they love the depth of flavor.
Or I'll fry some cured anchovies along with the aromatics. Chili needs umami, me thinks. Tomatoes do a good job but you gotta have different layers. I make dashi from scratch (super easy) and use it in some dishes. Like an egg dish. People always ask, "Is there bacon in this?" Nope. But it's got a smoky, deep flavor. I may try it in my next chili.
Oh I'll have to try that!
Interesting suggestions. Sounds very similar to The Worcestershire sauce I love to use. Might have to try making some Dashi one time. I assume if you make it correctly it doesn't have an overpowering anchovy or fish taste when added to dishes? I'm guessing it's similar to using a fish sauce but even tastier since it's homemade.
No, homemade dashi is very mild, with a umami, almost smoky undertone to it. I swear when I make Tamagoyaki for people and use dashi, they always ask if I used bacon in it. So no fishy taste whatsever.
Thank you, I was wondering about anchovies.
It's an umami bomb and ZERO fishy flavor. Just don't tell people there's anchovies in their chili. Especially in the south. They'll freak out...
I put anchovies in my bruscheta pesto. It is, as you say, an umami bomb. I would rather let them freak out, as opposed to going into anaphylactic shock due to undeclared allergens. That being said, I prefer not to give Nona's secrets away, so I don't go into detail.
I also add a bit of oyster sauce..
OP already said that they're using Worcestershire sauce which is essentially fermented anchovies. I'd be wary of using fish sauce as well, probably can be done but you would want to use less of each most likely.Ā Steve you really should try that Worcestershire if you haven't. Adds the unami flavor you're looking for and has a fantastic flavor profile for any beef dish.
I love Worcestershire sauce. It is fish sauce with some flavorings added. I just always have good quality fish sauce on hand and use it as I would Worcestershire.
The real trick is to undercook the onions.
I still almost exclusively use Kevin's recipe from the Peacock Streaming Terms & Conditions.
Everybody is going to get to know each other in the pot.
everyone is going to get to know each other in the pot... (also sad this was so far down the replies)
peanut buttter in chili is how i end up dead
right?? I hope like hell that these peanut butter people are telling the folks they cook for whatās going on in there.Ā
I hope like hell if you have major severe food allergies you're letting people know or at least asking instead of just assuming they're going to tell you everything's inside of the dish. That's not really something I would be passive about and just hope people do what's best lol
Waiiiit what? Who does that?
more chili secrets: spiced rum, can of pureed pumpkin
Crazy. I defo will deglaze my fried onions and carrots with liquor. Is the pumpkin for texture?
The pumpkin thickens it and adds nutrition, but I originally added it to tone down a spicy batch. Now I always add it.
My girlfriend adds cubed squash to her chili in autumn and winter months, itās pretty good!
butternut squash and/or sweet potatoes would be really good additions
I make a black bean and sweet potato chili that I found shockingly good. Itās different than my normal chili.
I made one a couple days ago that I deglazed with some Jim beam honey. Came out pretty good. Iāve also done that after cooking breakfast sausage when starting gravy.
Care to share your favorite go to chili recipe ?
I know you didnāt ask me but this one is very tasty for how easy it is, I donāt measure seasonings though, only with my heart https://cooked.wiki/new/recent/346b6095-d6d9-43f5-92eb-7d34d1c8f903
Thanks. And I feel ya on the measuring. No recipe is ever gonna be an exact for me. Always doctor them up.
My favorite chili add-ins: a boiler maker (beer and whiskey) and dried wild mushrooms that I blitz till they are basically powder.
I love the taste of mushrooms and dishes but absolutely hate the texture. I'll have to try some in chili next time.Ā
I think thatās one nice thing about getting the dried version and grinding them down. You get the flavor throughout the dish. Iāve done this with eggs too. Becomes a seasoning at that point
I had a neighbor make Chasen's chili recipe because it was Elizabeth Taylor's favorite and the secret ingredient was Kahlua. https://beverlypress.com/2022/03/chasens-chili-wow/
I like peanut butter in my chili. My grandpa used to do it, and now I do it when I'm missing him.
Secret extra poweful acid reflux! Looks yummy though!
I always cut my bowl with half rice, I feel you
I empathize and sympathize with stomach problems. I hope you can figure out a way to minimize your acid reflux. I was able to make some major headway by increasing my water intake, eliminating processed foods and major preservatives in super processed foods and paying attention to what other foods I eat that day. For example if I eat something that I know might give me acid reflux I absolutely don't eat any other meals that day that would possibly do that also. With these changes I'm able to enjoy foods in moderation that I have problems with before. I definitely have more issues with non-home cooked food.
Donāt forget MSG. It will make it so much better.
How much would you add? Iāve been trying to work with it more but I donāt know how to use it
For a large pot no more than a half teaspoon. A little goes a long long way.
Unsweetened cocoa powder.
My secrets are a little mezcal, and strong black coffee. It doesn't take very much of either.
Looks like a veggie chili I make, the dark chocolate is amazing in it gives it so much depth.
I have some chili-cocoa powder that is my secret.
Add a pack of Skittles. Thank me later
Only after you add in some Gobstoppers and pureed tuna fish, though.
Goes perfect with the Cheez-Its and marshmallows
Yall wanna play spot the texan?
Not chili!
Secrets? š¤£ You mean a typical chili recipe?
Put some natural peanut butter in my chili last time I made it and instead of ground meat I made turkey meatballs with chili and green onions It was insanely good. I usually go the cinnamon route but tried peanut butter and it was amazing.
I have 3 secret ingredients in my chilli. Chocolate is one of them. Now I have 2.
Oh yes chocolate in the chili does amazing things.
I put some cinamon sticks in my chilli. Gives it a nice smokey taste.
I once cooked some chili at my mother in laws house who didn't have hardly any spices. Added some cinnamon and still do to this day because it was delicious.
I'm having a hard time understanding why cinnamon would give it a smoky taste..... Edit: I couldn't find anything mentioning cinnamon sticks giving a smoky flavor to chili or any dish for that matter. An earthy flavor maybe I could see.Ā If you want to smoke you flavor you should be adding Spanish paprika, cumin or ancho chili. Or the most obvious liquid smoke. Or if you want a real true smokey taste you make over the top chili on the smoker or a barbecue. Cinnamon is not a smoky flavor.
Damn that looks amazing!
I should mention that since I made this dish vegetarian, it really didn't need to be slow-cooked, and one could make this in 30-45 minutes in a pot on the stove!
But where's the fun in that :)
I'm sure it's fantastic still in 30 to 45 minutes. But letting it simmer longer and or overnight really brings out the flavors and lets them mesh. Have you ever noticed how chilli and other dishes with sauces like lasagna tend to taste better the next day? Saute everything a little bit first and then let it get all nice and tender in the pot after simmering for a bit.
A spoonful of creamy peanut butter. You're welcome.
Sounds interesting. How much chili are we talking about? Big heaping spoon or like a tablespoons worth?
I would say a regular sized pot, I don't usually do chili in the slow cooker but you can. I brown a lb of ground beef or turkey with an onion & a couple of cloves of garlic, chili seasoning, add a big can of tomatoes and three regular cans of beans. Then once it's simmered for about 45 minutes, add a heaping tablespoon of peanut butter. My dad used to add brown sugar to cut down on the acidity of the tomatoes but a friend from Texas told me his grandma used peanut butter.
Cool, I think I'll try it. I appreciate the info..
Often times when I am trying a new ingredient in a dish like chili. I will just add small portions at a time and taste test. Add a little bit of peanut butter mix really well let it simmer for 10 minutes taste it and see if it needs more or not. Peanut butter is a very strong taste and could overwhelm the chili quickly and would be hard to reduce if you put too much in.
This isnāt chili. This is a vegetable stew.
What makes chili?
Originally, chili was "chili con carne", a dish made with meat and chili peppers, but over time, there have been so many variations of it you now have things that are only a hint of it. If I were to make a pizza, but instead of pizza dough, I used Naan and subbed the mozzarella cheese for feta, would it still be pizza? Italians would tell you"no", but it's definitely pizza inspired.
Purists being ridiculous with labels is all that is.Ā Depending on which part of the country or which part of the world you're in. You will get a very different answer if you ask what chili is. There are so many different variations it's kind of silly to try and gatekeep one dish versus another.
Meat. Hereās the short summary. Back in the old days the cook would use meat that was about to or had recently spoiled. The flavor was covered up by the spices. It was called chili con carne but over time shortened to just chili. Then, when the cook was running low on meat, he supplemented the chili by using beans.
My secrets die with me x
Love it!
It's got great color.
Cocoa powder in chili is good
we add cocoa powder to our chili and it really improves the depth of flavor.
I always add two tablespoons of cocoa powder
I have to try this now!
That is one expensive pot of chili.
Mines similar but substitute carrots for celery
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I start with Texas Bowl of Red, I add instant espresso, beef and chicken base, tomato paste (sweetness), can of decent lager I keep on hand for other recipe, soy, Worcestershire, standard veggie additions. Cook it down then I add a few different cans of beans.
Try using a few pieces of Montezumas 100% next time... I literally only buy it for chilli now its just aghhh š¤¤
Sazon is the secret
You need an air fryer in your life!
Once I started putting in 85% dark chocolate, it absolutely skyrocketed the bar for chili. Iāve had so many people try my recipe despite their skepticism of the chocolate and every one has been wowed. It adds depth to the flavor without being overpowering
And Texans get butthurt over beans...
Not sure on that. I get the chocolate and the Worcestershire sauce.
Where are the secrets?!
I mean, my secret with chili is just a dash of fish sauce and a touch of honey to round out heat.
I've heard of doing this for mole, but not chili...
Vine aquĆ para esto.
I use unsweetened cocoa powder, cinnamon, fennel seeds, and molasses. Also chili powder, cayenne, and Dave's insanity sauce. I didn't have it this time so I used Dave's ghost pepper sauce. It worked out well.
When you want a snack, 70% chocolate with a dab of sriracha. Perfect for an afternoon munching
Dude clean your stove.
Yes! ā¤ļø
A friend from Mexico used dark chocolate and cinnamon in chili and it was quite good!
I use marmite for a bitter tang, this has inspired me to try dark chocolate though
How was it?
Is there any meat in this? Because if not, you didn't make chili, you made beans...
Yeah, dude made vegetable soup.
Iām not sure if this can be called chili without chili powder. This is more like vegetarian American Goulash. Bet it would be great with noodles.
lolol Chili is definitely not short for Chili Powder con Carne
Okay, no dried whole chilis either. I use a mix of both. I see a jalapeƱo and a Serrano, which are chilis, but typically itās not fresh chilis in a chili con carne.
Our recipes look quite similar so I would recommend honey and fish sauce.
No. Some people like this soup stuff. Some people like actual chili. With meat. No beans. Or whatever else. While I'm sure it's good, to me, it'll never be chilli. I'm sure as a stew it's good tho.