Savory chili recipe

[Selene]

I have the basics, but I confess that I know very little about the fine tuning of creating a savory chili recipe.

I was wondering if anyone knows, and wouldn't mind sharing some knowledge on how to cook a big pot of delicious chili.

My problem comes from cooking too fast I think. Also, I just can't get any of my spices to do what they do. It always turns out rather bland. I found several internet recipes, but reading black and white instructions seems to lack a human touch.

Input greatly appreciated

[Devlyn]

Chuckle...snort....really? You're expecting someone to hand over their closely guarded chili secrets? Oh, these kids nowadays..."Grandma, give me free wifi and your chili recipe"......<wandering off muttering> ...whippersnappers!

[Dena]

I can't help you with the spices because I use commercial chilly powder but one trick is to brown the beef and dump the rest in a crock pot/slow cooker and give it 6-8 hours on low. This gives time for the flavors to mix and it's great to come home from work and have a pot waiting and ready to eat.

[Deborah]

The crock pot is a necessity.  The best Chili I've made is with the 2 alarm Chili mix from the grocery to get the basic spices.  To that I add 2 lbs chopped stew beef, three or four garlic cloves, a couple of chopped onions, a chopped green bell pepper, a large can of stewed tomatoes, and a couple of sliced jalapeños.  Sometimes I'll add pinto beans.

Alternatively, sometimes I'll use sliced kielbasa instead of the stew beef.  Occasionally I'll use hamburger.


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[Deborah]

I just remembered something else.  I have also tried adding red quinoa to the mix instead of beans and that was pretty good.  I think I used about 1/2 cup dry.


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[Selene]

Awesome advice! I really appreciate all the help I can get. Cooking has been a new hobby that I find very challenging, and therapeutic.

I'm getting a good slow cooker/croc pot for sure. I think that us where  (one of the places) I've been going wrong. I'm going to try those suggestions with a few batches. Some garlic cloves, and later some of the red quinoa.

Slow cook it, letting the spices do their thing. I'm all over that. Thank you!

[Dena]

Slow cookers are good for stews, tough cuts of meat, baked beans, pea soup and just about anything that's better with a long, slow cooking time. If I had to pick the one gadget in the kitchen I wouldn't be without, it's my crock pot. Just be careful about adding excessive moisture as vegetable add water and the pot retains it. The biggest problem can be excessive moisture diluting the stock in the recipe. My chili uses ground beef, onions, canned beans and canned diced tomatoes. I add the liquid in the cans but there is no need to add any more than that. It best to cook for 4-6 hours before considering adding additional liquid.

[Deborah]

If you get a slow cooker another really good thing to cook in it is corned beef and cabbage.  You just put the meat in first at the bottom with the cabbage and whatever other vegetables covering it.  Then add water to cover it and cook on the high setting for about six hours until the meat is tender and beginning to fall apart.


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[Gertrude]

One thing is adding the spices and seasoning before you add liquid and letting that cook in a little. If you just dump everything in a pot, you'll never get good results. Also, don't over do the liquid. I remember when I lived in Iowa, everyone made their chili like soup and it was bland. They had no clue...


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[Julia1996]

Everyone has different ways to make chili. A slow cooker is the best way but you can make it on the stove. Just let it cook for 4-5 hours on low. But if you do it on the stove make sure your going to be home while it's cooking and check it now and then. This is how I make mine. I'm not a chili expert but everyone likes it.

1 pound of ground beef.
11/2 pounds of mild Italian sausage with the casings removed.
1 pound of beef stew meat cut into small pieces.
1 each, green and red bell peppers diced.
1 large yellow or white onion diced.
2 cloves of garlic minced.
2tbs chili powder.
1 tsp of dried mustard powder.
1tbs of cumin.
1 tbs oregano.
1 tbs of coco powder.
1tbs of salt.
1tbs of sugar.
1 can of chopped green chilies.
2 cans of tomato paste.
1 large can of peeled tomatoes.
3 cans of kidney beans.
1 can of chili beans.
2-3 cups of beef stock.

Cook the ground beef and sausage until its done. To remove the sausage casing just slit it lengthwise and peel the casing off. Take the cooked meats out of the pan with a slotted spoon and put it in the slow cooker. Sear the stew meat in the grease from the beef and sausage. Don't try to cook it just brown it a little and then put it into the slow cooker. Use the same grease to cook the onion and bell peppers, when they are almost done add the garlic and cook it for a couple of minutes. Add that to the crock pot. Use a slotted spoon to take it out of the pan. You don't want all that grease in the chili. Add all the spices except the sugar to the slow cooker. Add like a tablespoon of the pan grease and mix it all together. Then add all your canned stuff and mix it. Depending on how soupy you like your chili add 1-3 cups of beef broth. Finally, add the sugar. Then just let it cook for 4-5 hours in the slow cooker.

This chili is pretty mild. I live with spice wimps so I can't make it very hot. But you can add red pepper flakes, hot sauce and even jalapeño peppers if you want. You can use sour cream, shredded cheese, crushed fritos, raw onions and sliced jalapeño peppers as toppings. This chili is even better the next day so sometimes I make it the day before I serve it and then just reheat it. My slowcooker has a removable crock so I just leave the chili in that and put the whole thing in the fridge. When I want to reheat it i just put the crock back in the base and reheat it.

[Deborah]

If you want to thicken chili before it's done make a paste with some corn meal and stir it in during the last 15 minutes or so of cooking.  It doesn't take a lot unless you want it really thick so just start with around a tablespoon.  I think it also adds a nice subtle flavor to the mix.


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[Laurie]

What I consider my best pot of chili had 3  meats one was a thin sliced beef like carne asada meat. The second was a chuck roast. and the third was hot Italian sausage. All of which were cut into chucks. For spices I used 3 different chili powders, crushed red pepper, white pepper, cracked black pepper, salt, and some garlic powder. All goes into a big pot to which I add several cans of dark red kidney beans, a diced onion, cut celery, bell pepper, jalapenos, and a can or two of crushed tomatoes, I'll sometimes add a can of tomato sauce. I slow cook it on a low simmer stirring frequently. I'll start it cooking in the morning and spice to taste as the day progresses. By dinner time it is done but the next day is even better.

Nothing in the above is actually measured as I have been cooking chili for so long I know what I want to accomplish. I cook by looks and taste. I believe if chili doesn't make your head sweat it isn't chili. If I'm cooking for a gathering (rare) I will split some of it off about halfway through into another pot and respice it.

[Gertrude]

Everyone has different ways to make chili. A slow cooker is the best way but you can make it on the stove. Just let it cook for 4-5 hours on low. But if you do it on the stove make sure your going to be home while it's cooking and check it now and then. This is how I make mine. I'm not a chili expert but everyone likes it.

1 pound of ground beef.
11/2 pounds of mild Italian sausage with the casings removed.
1 pound of beef stew meat cut into small pieces.
1 each, green and red bell peppers diced.
1 large yellow or white onion diced.
2 cloves of garlic minced.
2tbs chili powder.
1 tsp of dried mustard powder.
1tbs of cumin.
1 tbs oregano.
1 tbs of coco powder.
1tbs of salt.
1tbs of sugar.
1 can of chopped green chilies.
2 cans of tomato paste.
1 large can of peeled tomatoes.
3 cans of kidney beans.
1 can of chili beans.
2-3 cups of beef stock.

Cook the ground beef and sausage until its done. To remove the sausage casing just slit it lengthwise and peel the casing off. Take the cooked meats out of the pan with a slotted spoon and put it in the slow cooker. Sear the stew meat in the grease from the beef and sausage. Don't try to cook it just brown it a little and then put it into the slow cooker. Use the same grease to cook the onion and bell peppers, when they are almost done add the garlic and cook it for a couple of minutes. Add that to the crock pot. Use a slotted spoon to take it out of the pan. You don't want all that grease in the chili. Add all the spices except the sugar to the slow cooker. Add like a tablespoon of the pan grease and mix it all together. Then add all your canned stuff and mix it. Depending on how soupy you like your chili add 1-3 cups of beef broth. Finally, add the sugar. Then just let it cook for 4-5 hours in the slow cooker.

This chili is pretty mild. I live with spice wimps so I can't make it very hot. But you can add red pepper flakes, hot sauce and even jalapeño peppers if you want. You can use sour cream, shredded cheese, crushed fritos, raw onions and sliced jalapeño peppers as toppings. This chili is even better the next day so sometimes I make it the day before I serve it and then just reheat it. My slowcooker has a removable crock so I just leave the chili in that and put the whole thing in the fridge. When I want to reheat it i just put the crock back in the base and reheat it.

I do it similar except I use a Dutch oven on the stove top, I soak dry beans and I season before adding liquid. I season the meat and veggies separately. I think it comes out better than when I use a crockpot. I've also experimented with different beans. I don't like kidney beans, so it's pinto or black and I've even tried lentils.


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[Dena]

Something I saw recently is kidney beans must be precooked at a full boil before adding to the crock pot. If they are not, a crock pot doesn't get hot enough to eliminate a poison contained by the beans. You can boil a large batch and freeze them for latter use or take the easy way out and use canned ones. What was not discussed is what if you live at a higher altitude. Do they need to be cooked in a pressure cooker in order to be safe?