Chili needs something
- Thread starter blackcat
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Can you tell us what you've done so far?...That would give us a better chance at figuring it out
This is the recipe I've used, just reduced by half: * 1 tablespoon vegetable oil * 3 medium onions, chopped * 6 garlic cloves, chopped * Coarse salt and ground pepper * 1 can (6 ounces) tomato paste * 3 tablespoons chili powder * 2 tablespoons chopped canned chipotle chiles in adobo sauce * 1/2 teaspoon ground cinnamon * 3 pounds ground beef chuck * 3 cans (14.5 ounces each) diced tomatoes in juice * 1 bottle (12 ounces) mild lager beer * 2 cans (14.5 ounces each) kidney beans, rinsed and drained * Shredded cheddar cheese (optional)
How long has it been cooking, chili is a slow simmer dish. What do you mean by "harsh?" Too hot?
The recipe sounds spot on, but a little heavy to me, with Chipotle.
The recipe sounds spot on, but a little heavy to me, with Chipotle.
Either add a tablespoon of molasses or about 1/4 cup of brown sugar.
It's been cooking for a little over 2 hours. A little sweetness sounds good, Alix, maybe that's the answer. By harsh, I mean almost like raw chili powder, sorry, can't explain it any better. It's not too hot, we like a bit of spice.
The sweetness will do it. Don't put too much in at once though. Its tough to retract!
Did you fry your chili powder before adding it? I almost always fry my spices before adding them. I notice that somewhat harsh, raw taste with a number of spices, mostly peppers, if I don't.
You are welcome. I'm glad Alix thought of the sugar, would have been furthest from my mind.
I wanted to jazz up my usual chili so I went hunting for "secret ingredients" I came up with:
1 heaping tablespoon brown sugar
sprinkle allspice, cloves, ground ginger
teaspoon +/- Liquid Smoke
It gives it a real wow factor.
1 heaping tablespoon brown sugar
sprinkle allspice, cloves, ground ginger
teaspoon +/- Liquid Smoke
It gives it a real wow factor.
jennyema
Chef Extraordinaire
If you have any unsweetened chocolate, add a bit of it.
Dawgluver
Chef Extraordinaire
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jennyema said:
Or unsweetened cocoa powder. Have also used molasses and/or brown sugar. Sometimes ketchup and/or low sodium V8 juice.
Last edited:
sparrowgrass
Head Chef
FrankZ--adding your chili powder to the oil at the beginning and heating (carefully, you can scorch it) really brings out the flavor of the spices. Then put your onions and meat in to brown.
Oh.. ahh.. ok.. that makes sense.
Rob Babcock
Head Chef
Store bought chili powder has to cook a while to the harsh "metallic" taste out of it. Also, that might be a bit more chipotle/adobe than you need unless you really like heat. The things I would add is some cumin and some beef stock, but that's just me. Gotta have 1 TBSP cumin per lb of meat.
Somebunny
Executive Chef
I think Alix was right about the sugar it would bring more tomato flavor to the forefront. I agree with Rob on the cumin, I always add it to my chili! Looks like the good folks here at DC already have this one well in hand Blackcat!
I often add a few broken up fresh corn tortillas. it deepens the flavor and thickens the chili a bit.
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