I used good quality ground beef and browned it with onions, garlic, red and green bell peppers and spices (ground chipotle, seasoned salt, cumin, chili powder and fresh ground pepper).
In the pot, I added 1 chopped, fresh tomato, 1 can of tomato paste, 2 cans of red beans and some cocoa. I added the meat, stirred and simmered for 2 hours.
It smells awesome, and it is flavorful and hot but something is missing.
Any ideas? No recipes, please, the dish is cooling off now.
2007-03-15 18:42:06 · 31 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
It has enough heat from the ground chipotle pepper and the chili powder (which has cayenne in it).
What does beer do for chili? How much should be added?
Pineapple in chili??????? I'm in Los Angeles, but I'm not that crazy!
2007-03-15 18:53:19 · update #1
No idea, but it really sounds good!
2007-03-15 18:47:11 · answer #1 · answered by Anonymous · 1⤊ 1⤋
I agree with "thereals"...it may need liquid, but I would use beef broth. I would also add paprika, although you almost have too many different spices in there already. Someone also mentioned that cumin is key, and I agree. It's also traditional to thicken with a little cornmeal. (Crumbled corn tortillas will work.) I wouldn't use the red/green peppers, myself, or the cocoa. Make sure the salt/sweet balance is right, and don't simmer for so long, next time. Tomatoes go sour if overcooked.
2007-03-16 03:16:55 · answer #2 · answered by galaxiquestar 4 · 0⤊ 0⤋
Probably a good shot of hot sauce would help spice it up. You have onions which have been browned, so that means they carmelized, and that's sugary sweet. You have bell peppers, which are sweet also when cooked. Chili powder gave it some spice, as did the garlic. The tomatoes added some acid to it.
I'd probably remove the seeds from some halepeno peppers and dice them up nicely. Add them to the chili for a little spicier flavor. You don't want the seeds in there, unless you like your chili hot. If you are a sucker for punishment, and like it REAL hot, you can substitute habenero peppers for the halepeno peppers. That ought to bring the fire department out to your house.
The sweet ought to always have something with a kick to it..........it balances the flavors out.
2007-03-16 01:50:02 · answer #3 · answered by C J 6 · 0⤊ 1⤋
I love to make chili and the recipe that I use is pretty much as yours. The only missing ingredients that I use in my recipe, are bay leaves, chopped cilantro and Little bit of brown sugar if you like the chili more spicy than use jalapeno peppers or cayenne pepper.
2007-03-16 02:28:30 · answer #4 · answered by antonello m 2 · 0⤊ 0⤋
Your ingredients sound good but I'm wondering if your chili was lacking liquid. (You didn't mention what your liquid component was- water? tomato juice? beef broth?. 1 whole can of tomato paste... that seems a bit much for a pot of chili. Tomato paste is not as acidic as canned or fresh tomato juice. It acts as a binding agent in tomato based sauces. Half a small can of paste would be plenty IMO. I'm guessing your chili is missing the acidic quality (the tang you get from tomato juice and flesh) I would have tried adding 1 can of diced tomato (undrained), tasted it, and added more tomato if needed.
2007-03-16 02:50:37 · answer #5 · answered by Suz E. Home BAKER 6 · 0⤊ 0⤋
the thing most people dont realize about chili is its cumin that gives the chili flavor, plain and simple. most tpeole think its peppers and other flavorings that have more notoriety, but the most probable cause of it seeming to be missing soimething is not enough cumin. try adding more and see how it tastes. the other things peppers, even chili peppers just make it hotter not more chili like. cocoa seems like an odd ingredient for chili but ive heard of wierder things.
2007-03-16 01:57:48 · answer #6 · answered by pedroh 2 · 0⤊ 0⤋
A capfull or two of liquid smoke, and something sweet, just a bit though, brown sugar or dark karo syryp, chili likes that smokey sweetness, not so much that it tastes sweet, but just enough to meld all the other flavors, and of course, the longer you simmer it at low, the more the flavors will meld. two hours may not be enough. theres not enough sweet in the onions and peppers, you have to add a little, mollasses is a bit too earthy, though, i would use the brown sugar, if you have it.
2007-03-16 02:22:09 · answer #7 · answered by Big hands Big feet 7 · 2⤊ 0⤋
Put in a Tablespoon of good quality cocoa powder. It adds a real depth to the chilli. And before you start thinking of how crazy it sound, the Aztecs mixed chilli and chocolate together.
You never know until you try these things - the worse that can happen is you have to order a pizza.
2007-03-16 03:19:09 · answer #8 · answered by Sarcasma 5 · 0⤊ 0⤋
beer gives a certain something to chili. amount depends on the amount of chili. for four people a 12 ounce can or bottle is about right. 6 people 18 oz. 8 people 24 oz.
I like Beck's dark
2007-03-16 07:11:28 · answer #9 · answered by craig 3 · 0⤊ 0⤋
I'm in Central Cali, and I put kidney beans, black beans, drained canned corn, and 1 cup of beer (a good ale) in my chili, then let it simmer for at least 90 minutes. Otherwise, your chili sounds good, but I season mine differently. I use less spices than you do, but similar ones.
2007-03-16 04:56:30 · answer #10 · answered by collegebutterfly73 3 · 0⤊ 0⤋
I put some stock in with mine - the salt in the stock helps to bring out the flavours. My recipe uses butter to brown the onions, it really tastes better but is not so good for the waistline.
2007-03-16 10:05:15 · answer #11 · answered by scatty 3 · 0⤊ 0⤋