What Ingredients Do You Put In Your Chili? (onion, peppers, best)

[Wilson513]

Fresh corn, cut off the cob as a garnish on the chili instead of cheese is excellent.

Beans are what needs to be left in the can - literally and figuratively. They add nothing.

[Wilson513]

I make chili with meat.

Brown lumps of ground eye of chuck and reserve. Deglaze with mucho chopped onions. Add frozen or canned green chilies. Three types of chili powder for depth of flavor. For me its usually anaheim, ancho and cayenne. Many whole garlic heads cut crosswise. Additional spices of the day. Sometimes, paprika, oregano, celery powder; always cumin. Beef broth and water. Never beans. Occasionally sun dried tomatoes or cherry tomatoes in a jar in oil. Rarely sun dried tomato paste (use a whole tube).

[leilaniguy]

I like cumin over anything else, the main flavor. Yes the meat has to overpower that too. Beans are nothing.

[Wilson513]

Originally Posted by jambo101

If using hamburger meat cook it and drain the fat before putting it in the pot of chilli ingredients,failure to do this will leave an unappetizing layer of grease on the top of your chilli.

Like most things about chili, that is a matter of personal preference. The meat flavor is in the fat. So, stirring a little before serving enhances flavor and richens the chili. Of course, this can all be driven by the choice of meat. No lika the fat? Use ground sirloin. Lika the fat, cheapo hamburger. I come down somewhere in the middle with ground eye of chuck.


In any event, deglazing the browning pan must be done to preserve flavor. The fat can be removed (perish the thought!) by cooling the chili and peeling off the fat.

[jay5835]

Originally Posted by Wilson513

I make chili with meat.

Brown lumps of ground eye of chuck and reserve. Deglaze with mucho chopped onions.

Originally Posted by Wilson513

In any event, deglazing the browning pan must be done to preserve flavor.

Which liquid do you deglaze with?

[Wilson513]

Originally Posted by jay5835

Which liquid do you deglaze with?

Deglaze with the chopped onions. No liquid needed. Cover if needed.

[jay5835]

Originally Posted by Wilson513

Deglaze with the chopped onions. No liquid needed.

Deglazing is the process of pouring a liquid in, then reducing it while scraping the fond off the floor of the pan.

[Wilson513]

Originally Posted by jay5835

Deglazing is the process of pouring a liquid in, then reducing it while scraping the fond off the floor of the pan.

No, deglazing is the process of using vegetables OR liquid to incorporate the bits from the pan. Trust me here Jay. I know what I am doing.

[2sleepy]

2 pounds pinto beans
1 pound ground beef, 1 pound beef or pork chorizo
1 large can pureed tomatoes
1 chopped onion
5 or 6 cloves garlic
1 tablespoon of H&H brand salsa seasoning -or- 1 tablespoon Tajín Clásico
salt and pepper to taste

cook beans without salt until tender (they seem to cook faster that way)
brown ground beef, and chroizo
saute onion and garlic in the pan you browned the meat in
dump everything in and let it simmer for an hour or so

[ralphfr]

If wanting to make true Texas chili, meat no beans, what's the best cut to use for unground meat? Thanks!