"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Chili
Click Here to Login
Thread Tools Display Modes
Old 04-08-2012, 10:19 PM   #51
Executive Chef
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,593
I personally prefer canned tomatoes unless I can get tomatoes that are actually ripe. Most of the time I find store bought fresh tomatoes to be rather bland.

The hubby and I make several different chilis (well, actually, he makes his and I make his and a couple others). Some of our favorite ingredients (besides tomatoes) include celery (preferably with the leaves), onion, green onion, garlic cloves, green pepper, Anaheim chilis, serranos, jalepeños, pablanos, cherry peppers, hungarian yellow peppers, habeñeros, light and dark red kidney beans, cilantro, corriander, cumin, chili powder/ground dried chilis, allspice, lime juice and apple cidar vinegar.

We frequently use a mix of chilis. We find it adds depth to the flavor We always add the onion, garlic, corriander, cumin, chili powder and allspice. We usually add the celery and either green pepper or pablanos. When I use the lime juice I add it to the meat while it's cooking and don't use the cider vinegar. When I use the cider vinegar I add it toward the end of the cooking process and don't use the lime. We try to keep the beef and chilis the main flavor, the spices an aromatic, well blended second, and anything else there as accents.

Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
purple.alien.giraffe is offline   Reply With Quote
Old 04-08-2012, 10:27 PM   #52
Ogress Supreme
PrincessFiona60's Avatar
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 37,041
Thanks, PAG, ingredients noted.

“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 04-08-2012, 11:35 PM   #53
Executive Chef
Greg Who Cooks's Avatar
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,795
Originally Posted by PrincessFiona60 View Post
They are in the Wiki picture...
Have you seen the blue ones?
Greg Who Cooks is offline   Reply With Quote
Old 04-09-2012, 03:09 AM   #54
Head Chef
Join Date: Mar 2012
Location: Over the rainbow
Posts: 1,272
Interesting thread. I'll add my two pennorth for what its worth.

My kids love chillie. I use a basic mix of beef mince, tinned tomatoes, red kidney beans which come canned in a dark chillie sauce, red onions, beef stock, sometimes some red wine, mixed herbs, but most importantly, chillies. I use the hot thin birds eye or sometimes scotch bonnet, plus some powdered hot chillie and a sprinkling of dried chillie. Its hot but not too hot, its spicy.

I cook it on the stove first to mix all the ingredients and bring it up to heat then I leave it in a slow low oven for at least 2-3 hours. This makes the meat really nice and soft and gives a "lightness" to it all. The flavours mingle well. Its even nicer the next day.

I made the mistake once of using Naga chillies, lordy, never again. Burnt on re-entry.
Gravy Queen is offline   Reply With Quote
Old 04-09-2012, 04:59 AM   #55
Head Chef
Join Date: Feb 2012
Location: USA
Posts: 1,158
Maybe Chasen's chili recipe will give you some ideas.

Dear Old Hollywood: Hollywood Cooking: Chasen's Chili

Chasens Restaurant's Famous Chili Recipe, Chasen's Chili Recipe, Chili Recipes
Cerise is offline   Reply With Quote
Old 04-09-2012, 07:11 AM   #56
Master Chef
CraigC's Avatar
Join Date: Jan 2011
Posts: 5,746
Looks like ingredients have been well covered. You might want to consider simplicity. Make a chili powder with 2-3 ground chilis (a little cascabell, ancho and California), paprika, ground cumin. You choose the combination, but I would caution the use of more than one hottie in the mix. A simple sofrito of onion, garlic and 1 type of fresh green chili. Personally, I would not use tomato as it adds too much acid that will have to be balanced with something. Mexican oregano for sure and more cumin, freshly ground. Sneak in a little chipotle in adobo. S&P and as previously mentioned, masa as the thickener. For liquid, beef stock or water. Just my idea how to approach it considering the folks being served.
If you're gonna make a Key Lime pie, you have to use real Key Limes!
CraigC is offline   Reply With Quote
Old 04-09-2012, 10:18 AM   #57
Chef Extraordinaire
CWS4322's Avatar
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,820
I'd be tempted to do a white chili with turkey...or maybe a take on Pisole....
I've got OCD--Obsessive Chicken Disorder!
CWS4322 is offline   Reply With Quote
Old 04-09-2012, 10:35 AM   #58
Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
P. Fiona,

Back in Madrid since 16.00 hrs.

Great idea ... organize in writing ... relax ... write up all the ingredients from each post in a new note book and then take a look at different recipes and play about ... Perhaps do a Rehearsal practice and ask Shrek which is his fave !!

I believe you have an excellent chance of winning or coming in at 2nd at worst !

Margi Cintrano is offline   Reply With Quote
Old 04-09-2012, 12:04 PM   #59
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,359
Here's an idea that I'm gonna have to try. I love chili and enter contests every year. I've one only once, and never with my red chili. I think I've figured out why though.

Anyways, here's the idea. Are you familiar with Carne Asada? If not, it would be a great starter recipe for DC chili.

3 lb. flank steak
1 green bell pepper
1 yellow bell pepper
1 large, yellow onion
3 tbs. fresh lime juice
3 tbs. fresh cilantro.
Salt & pepper
2 fresh Fresh Jalapeno. diced

Grill the flank steak over hot charcoal until medium rare. While the meat is grilling, dice the other ingredients, and chop the cilantro.

When the meat is done, remove to a good cutting board and dice it into cubes. Start the veggies cooking in a little beef fat until tender-crisp. Add the meat, salt and pepper, cilantro, and lime juice. Stir over medium heat for three minutes.

This filling is usually served with guacamole and put into burritos and tacos. But the flavor profile would be a great starter for the chile, with the smokey meat, and lime playing off of the lime and cilantro. Add cumin, chili powder, and a touch of coriander.

So that's my offering to start the chili. Others can play around with this idea and add to it as seems right.

Other ingredients that would work well, canned, ripe tomatoes, canned crushed tomatoes, Different kinds of hot peppers for added depth, a little cocoa powder, a pinch of baking soda to take out some of the acidity that can mask the other flavors, celery, pinto beans, dark-red kidney beans, Masa harina, or crushed, fresh, corn tortillas.

I'm sure that you will get more ingredients.

Seeeeeya; Chief Longwind of the North
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 04-09-2012, 05:27 PM   #60
Chef Extraordinaire
Kayelle's Avatar
Join Date: Mar 2010
Location: south central coast/California
Posts: 11,579
I would agree that no matter the rest of the varied ingredients, the use of MASA as a thickener can make all the difference for a winner of a recipe. I had to buy a 5 lb bag several years ago, just to make chili and I now have a lifetime supply as I have no intention of making anything else with it.

Don't forget the Masa.

Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:32 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.