What the heck happened? The last 2-3 times I've made chili, it turned out blah. Now how do you goof up something so simple and basic as that? Been making it the same way for years the same way. Looking for easy recipes. Don't want to breathe fire, just a simple mild chili. Mine was beans, tomato sauce, celery, onions, seasoning, and water. Of course, ground chuck also. What could possibly go wrong with that?
I use this recipe for crock pot/slow cooker chili. Turns out great and everyone loves it. It calls for 2 pounds of lean sirloin, but I use 1 pound ground beef, and another pound or pound and half of what ever I got. stew meat, left over brisket , left over pulled pork Thick and Hearty Slow Cooker Steak Chili
Stop using chili powder-- all you need is cumin, smoked paprika, garlic and salt. Add your heat once it's in the bowl. The rest is just meat, veggies, and tomato sauce-- hard to mess up. Maybe add a beer early on. The spices are key, known what they taste like and you'll know what you are missing. Some lime right before serving will freshen it up. Beer is better than water, add more flavour. Tossing some salsa in is rarely a wrong move. If it needs thickened us masa, or run some tortilla chips through the food processor.
We add this for l'il extra flavor and a smidge of warmth, wally world, Mex section... And a beer when sautéing our red onions and cubed up chicken(can't eat red meat no more due to GI troubles) We also pour the light red & white(cannellini beans) kidneys + black beans, crushed tomatoes and tomato sauce + a pack hot & a pack mild chili seasoning. We make about 10 quarts at a time and I usually eat it day in day out til it's gone. High fiber is my gut's friend! Spicyness doesn't bother the belly.
Well, I slip up every once in a rare while... My wife grilled up some NY strip Tuesday. I had about half of her's, but have to resort to HF diet so as not to damage large intestine walls. But enough about my gut
And perhaps that's where the problem lies? I have always used the seasoning packets found in stores and never had troubles until the last few times. Your advice will be taken (along with tthe others) but I think I will try the cumin, garlic, paprika and salt approach next time.
I'm actually making chili right now, our dried beans are past their prime so I started soaking them on Thursday. Just put them in the pressure cooker with a beer and my tomatoes (garden ones we froze, thawed somewhat and ran through the food processor). I find that salt keeps the beans from softening, so I will wait with that and the seasoning until later. Got a beef arm roast that I'm going to run through the food processor to make the burger (yes, I prefer burger to cubes). Once the beans are soft, I will probably let it cook open to reduce the liquid while I season, add meat and veggies, and then one last go under pressure to help meld the flavours. Final touches and serve!
It will be! The old lady talked me into only grinding hlaf the meat and cubing the other half. Compromises...
I usually add a can of garbonzo beans a couple of cans of dark kidney beans, a couple of cans of light kidney beans, diced tomatoes, stewed tomatoes, onions chili powder,tomato sauce,tomato juice,cumin, cayenne pepper, and a little sugar, couple of pounds of burger. The fun part of chili is that everytime it is a little different, following a recipe is like asking for directions, you can lose your man badge for doing it! Gonna start experimenting with cinnamon or chocolate. Gary
Bean less chili? Never heard of such a thing... Interesting thought... but wouldn't be called something else beside chili then?
Yeah, I don't find chili powder all that great; tastes like old sawdust to me. Packaged stuff also has too much salt for my taste so I make mine with cumin, and a bit of curry (not too much!). Hey, I'll have to try that lime juice bit, sounds interesting.
Ever had Cincinnati chili?..no beans served over spaghetti with raw diced onions and shredded cheddar
