How do you make chili?

BarnBuster

Virtually Unknown Member
all the usual plus:

i do this now
corn in chili sounds like an awesome idea. gonna steal it.
also fry/brown up all the onions and mushrooms first in butter before adding to mix

i don't bother soaking the small red beans anymore. did a side by side and didn't notice any difference in taste, texture, or outgassing. don't know if bigger pinto or kidney beans react the same

dark brown sugar

couple of RIU threads
http://rollitup.org/t/chili-anyone.571390/
http://rollitup.org/t/chili.857782/
 

evergreengardener

Well-Known Member
Have a garden? Homegrown fresh veggies is the way to go for the most flavor, or maybe farmers market. Regular store bought food it too bland for my taste.
I agree fresh is the way to go. Also I only make chili in the winter. I like to make chili with 3 meats ground beef ground venison and Italian sausage taken out of the skin. It usually takes me 2 days to cook my chili.
 

ChingOwn

Well-Known Member
This is the simple method.upload_2017-5-12_7-46-18.jpeg

Fry up some onions and garlic in some oil. about half an onion and one clove of garlic.

then add some flour on top of that to make a rue

add in about a quarter cup of water AFTER the flour and stir it up so the flour disolves: If you put the water in first it will be clumpy.

add one container of hot or mild frozen bueno red chili if its thawed first cool, if not it will take longer.

upload_2017-5-12_7-46-18.jpeg

lt that shit simmer for about 30 min, then throw in your beans and meat or whatever, salt to taste
prepare for sting ring.
 

B166ER420

Well-Known Member
There are no beans in chili!;)
Otherwise its just bean stoup(stew,soup)
Funny, because im gonna make some chili today.My 4 yr old loves when i cook chilli.

Some helpful hints....

1:No beans;)
2:Use one pot
3:Sear the meat(i like to use course ground chuck or have the butcher ground up some sirloins)really well,high heat
4: Sautee your spices after the meat is browned in the oil to allow the oil to break down the gritty spices to allow a more balanced flavor


Be back later with some pics and more tips for some excellent chili.✌
 
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