I want to make a batch of chili, problem is I have never hade any before. I don't want to use the packets of stuff you get from walmart, because I want to make this kinda like my signature thing. Anyone got a good base that I can use to start from and tweak from there? I appreciate any and all suggestions.
Want to make some chili
- Thread starter trwoolsey07
- Start date
i use tomato puree, pinch of sugar (white or brown, your choice), "water" it down with some white vinegar so it doesnt burn to the bottom of the pot, and this part is essential: some expresso powder and some cocoa powder only 1 tbsp of each, but it really gives it a GREAT flavor. hope that helps
Search for AJ's Red for a start
Eh .. here it is AJ's Chili
Eh .. here it is AJ's Chili
Assuming you can cook,
As for any dish pick a theme of flavors and meld them together, especially with "one-pot-wonders".
The more fresh and not rich ingredients, you need an acid, a little cream helps.
Tomato bases are quite popular, so have your tomato puree, garlic. don't be shy on non-hot spices as they will dilute the longer you cook them and any good stew is cooked for at least 2 hours.
So, have a tomato base, chopped tomatoes, tomato puree garlic. all to taste. with this you could easily add liquid smoke, nagas, halloumi cheese, pickled jalapenos would be great to this. be careful adding too much powder, or if you do want lots of powder, heat a saucepan with enough water to cover all your powders and heat it and stir until all your powder has dissolved like sugar and water. add this to your stew pot.
Possibilities are endless. If you need wet ingredients, it is best to add juice from one of your core ingredients (ie tomato) or stock of the meat you are using.
As an idea, you could walk through a supermarket and pick what you enjoy eating, get them, add some of your favourite hot sauces or condiments. Add your own fresh/pickled peppers.
If you put some thought into it, it's not hard to make a GREAT chili con carne. Heres what I would make, if I could source the ingredients, fairly mild, but on the ball.
It's for large quantities, but you can change it as you need. My proportions may not be right though, should taste good though.
PROTEIN: 2.5kg MINCED meat (lamb, beef or other red meat. I would use lamb with this recipe)
SWEETNESS & RICHNESS: 1-2 bottles of quality red wine
CREAMINESS: 800ml heavy cream
RICHNESS + SLIGHT ACIDITY: 1 big jar of tomato puree
AROMA: 1 globe of garlic
HEAT + FRESHNESS: 25 fresh/frozen habaneros (sliced or diced - seeded if you wish)
FRESHNESS: 5 jars of pickled jalapenos
SOUR: 100ml white wine vinegar (quality)
SOUR + ACIDITY: juice of 4-5 limes
Put on high heat, stew pot.
Brown meat in full with oil as required. Use the lid if necessary to get the meat brown.
Add your red wine, add second bottle if required.
Add tomato puree, add garlic (without husk, diced or sliced if you wish, but is not necessary.
Add habaneros and jalapenos, and add the vinegar.
Add juice from limes. If you want beans, now is the time to add them. They would work well with this.
Cook on medium heat with lid on for at least 2 hours. If teh quantity of liquid subsides to the point of burning or not being proportionate, add water and/or turn heat down as required.
Before serving, add heavy cream and bring to the heat, making sure the cream does not boil.
Ta Da! A very simple mexican style chili con carne, but would pack some flavour. With quantities like this you can put it into containers and freeze it, would have you a good feed for a few weeks.
As for any dish pick a theme of flavors and meld them together, especially with "one-pot-wonders".
The more fresh and not rich ingredients, you need an acid, a little cream helps.
Tomato bases are quite popular, so have your tomato puree, garlic. don't be shy on non-hot spices as they will dilute the longer you cook them and any good stew is cooked for at least 2 hours.
So, have a tomato base, chopped tomatoes, tomato puree garlic. all to taste. with this you could easily add liquid smoke, nagas, halloumi cheese, pickled jalapenos would be great to this. be careful adding too much powder, or if you do want lots of powder, heat a saucepan with enough water to cover all your powders and heat it and stir until all your powder has dissolved like sugar and water. add this to your stew pot.
Possibilities are endless. If you need wet ingredients, it is best to add juice from one of your core ingredients (ie tomato) or stock of the meat you are using.
As an idea, you could walk through a supermarket and pick what you enjoy eating, get them, add some of your favourite hot sauces or condiments. Add your own fresh/pickled peppers.
If you put some thought into it, it's not hard to make a GREAT chili con carne. Heres what I would make, if I could source the ingredients, fairly mild, but on the ball.
It's for large quantities, but you can change it as you need. My proportions may not be right though, should taste good though.
PROTEIN: 2.5kg MINCED meat (lamb, beef or other red meat. I would use lamb with this recipe)
SWEETNESS & RICHNESS: 1-2 bottles of quality red wine
CREAMINESS: 800ml heavy cream
RICHNESS + SLIGHT ACIDITY: 1 big jar of tomato puree
AROMA: 1 globe of garlic
HEAT + FRESHNESS: 25 fresh/frozen habaneros (sliced or diced - seeded if you wish)
FRESHNESS: 5 jars of pickled jalapenos
SOUR: 100ml white wine vinegar (quality)
SOUR + ACIDITY: juice of 4-5 limes
Put on high heat, stew pot.
Brown meat in full with oil as required. Use the lid if necessary to get the meat brown.
Add your red wine, add second bottle if required.
Add tomato puree, add garlic (without husk, diced or sliced if you wish, but is not necessary.
Add habaneros and jalapenos, and add the vinegar.
Add juice from limes. If you want beans, now is the time to add them. They would work well with this.
Cook on medium heat with lid on for at least 2 hours. If teh quantity of liquid subsides to the point of burning or not being proportionate, add water and/or turn heat down as required.
Before serving, add heavy cream and bring to the heat, making sure the cream does not boil.
Ta Da! A very simple mexican style chili con carne, but would pack some flavour. With quantities like this you can put it into containers and freeze it, would have you a good feed for a few weeks.