"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 05-24-2007, 01:03 AM   #1
Senior Cook
Join Date: Jan 2006
Location: canada
Posts: 200
Secrets of good chili con carne

Besides using quality ingredients, what makes a good chili? I don't mean specific recipes, but what general tips/ingredients do people know of?
Chili con carne - Wikipedia, the free encyclopedia
Wikipedia says the main ingredients of chili are meat (beef, venison, etc) and chiles, not beans (of course beans can be included though). What are some good secret ingredients, if anyone recommends any? Wikipedia lists a bunch of weird things like chocolate, peanut butter & fish eggs, which I can't imagine would make good chili. I worked with a guy who was a chef & he said the best chili he'd ever tasted had coffee grounds in it though. To each their own I guess... I wonder what an 'apple pie' chili would be like... the pot lubed with butter... beef seasoned with brown sugar, cinnamon, cloves & other stuff... thickened with flour, then cubed apples added later on to balance out the spiciness...


The bird could eat its way out of the cage. That was very real to me. As an apprentice, I too felt like a bird in a cage made out of bread. I just fed on my limits. -- Lionel Poilane
baking fool is offline   Reply With Quote
Old 05-24-2007, 03:45 AM   #2
Executive Chef
YT2095's Avatar
Join Date: Aug 2006
Location: Central UK.
Posts: 3,875
Send a message via MSN to YT2095
Coco and Coffee with some Oregano, I always add these, plenty Cummin and smoked paprika.

Katherine Snow. xx
YT2095 is offline   Reply With Quote
Old 05-24-2007, 07:15 AM   #3
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,620
Chili is one of those dishes that differs with every cook. Beyond the essentials of beef and chiles, standard ingredients include onion, garlic, tomato and a mixture of spices that can vary to personal tastes but should include cumin, Mexican oregano, salt and pepper.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 05-24-2007, 07:38 AM   #4
Chef Extraordinaire
Uncle Bob's Avatar
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,495
Tip: Masa harina
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 05-24-2007, 07:44 AM   #5
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,802
Chocolate not a weird chili ingredient, but a pretty common one. Think of mole sauce.

I always use: good quality dry chiles that I rehydrate, beer, chocolate, good quality spices including mexican (not Mediterranean) oregano and masa to thicken (and adds taste). That's in addition to the meat, aromatics and beans. I hardly ever use tomato and when I do, it's in moderation.

But once in a while I'll do it Alton Brown's way and use a jar of salsa and tortilla chips.

I almost always take my time and don't just throw it together on the fly. I'll make a large batch and freeze most of it. So when I do need dinner on the fly it's already made.
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 05-24-2007, 08:02 AM   #6
Head Chef
Mylegsbig's Avatar
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Chili is one of my favorite dishes to make.

I use:

mexican oregano, smoked paprika, crushed cumin seed, cracked pepper, light beer, beef broth, vegetable broth, crushed fire roasted tomatoes, poblano pepper, holland red hot pepper, onion, ground bison, chipotle in adobo sauce, red savina habanero flakes (same as normal red pepper flakes, just about 10x hotter heh)

I cook the chile covered for a few hours on low heat, and serve it on top of angel hair pasta topped with cheddar cheese and crushed saltine crackers. phenomenal meal, fit for kings and peasants alike.
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 05-24-2007, 03:27 PM   #7
Chef Extraordinaire
mudbug's Avatar
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
man, I am loving these photos you have been coming up with lately, legs. I can almost taste every shot.

But no angel hair or cheddar for me. Fritos in the bottom of the bowl and a various garnishes depending on what I have a hankerin' for - shredded jack cheese, sour cream, chopped black olives and/or green onions.

I have been wanting to try to chocolate thing. Next time it gets cold enough for chili (September?) I think I'll do just that.
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 05-24-2007, 03:38 PM   #8
Executive Chef
Half Baked's Avatar
Join Date: Jul 2006
Posts: 2,927
Legs, I love the photos, too! In fact, I enjoy everyone's photos.

Time for me to buy a new camera. Mine is too frustrating to download the pics.
Please spay and neuter your pets. The Animal Rescue Site
Half Baked is offline   Reply With Quote
Old 05-24-2007, 03:46 PM   #9
Head Chef
Mylegsbig's Avatar
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
thanks guys
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 05-24-2007, 04:35 PM   #10
Sous Chef
SurvivorGirl's Avatar
Join Date: May 2007
Location: Canada Eh! {Muahaha! ;)}
Posts: 861
add a tsp or so of cinnamon. very tasty!

It's laisez-faire, I don't even give a care.
Let's make Friday part of the weekend and give every new baby a chocolate eclair.

Live Strong
SurvivorGirl 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 12:53 AM.

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