Questions about the American dish, Chili con carne, and variations - NOT the peppers.
7
votes
2answers
185 views
Seasoning Chili for Young Children
We have a 3 year old toddler who is not a fan of spicy foods. She doesn't like heat of any type, and doesn't like strong flavors. How can we season a turkey chili to keep her happy, and still make it ...
2
votes
2answers
235 views
Chili with bitter aftertaste and not enough kick
I cooked chili using the following ingedients:
Oil for sauteing
1.5 pounds beef, minced
1 large white onion, finely chopped
1 red bell peper, diced
1 orange bell pepper, diced
2 Tbsp tomato paste
1 ...
12
votes
3answers
429 views
Chili/Stew - Is it necessary to cook all the meat before adding to the rest of the ingredients?
I'm planning on making a big batch of chili this weekend. Usually I brown/cook all the meat before putting everything in a pot to simmer for several hours.
I just read
On Browning Ground Meat in ...
4
votes
3answers
160 views
What would be good preservatives for chili to give it a longer shelf life?
Everyone says we make a great chili and I was thinking about selling it at Chili festivals etc... and was wondering does anyone have any ideas of what preservatives would make the shelf life stretch ...
6
votes
8answers
2k views
How to thicken Chili without compromising flavor
I enjoy adding beer to a pot of chili for taste, but at times find the end result is too soupy. What's a good way to thicken it without overcooking or compromising the flavor?
10
votes
1answer
150 views
Fixing oily chili
I fried my ground beef and onions for chili in olive oil and didn't drain it. Now my chili tastes oily. Is there any way to fix it?
3
votes
3answers
2k views
Why put cinnamon in chili?
We had an office chili cook-off recently (I didn't enter). Two of the chili recipes presented used cinnamon predominately, perhaps even overpoweringly (IMO). Given that they also heavily sweetened ...
3
votes
2answers
226 views
Recreating a Mexican spice blend I have bought
I previous bought a pre-made spice blend from a health food store which I absolutely loved however its $5 per 30g which is pretty expensive so I was thinking I would try and recreate it.
The ...
7
votes
2answers
236 views
Does the choice of peppers affect the 'flavor of the heat'?
Working with a variation of this chili recipe I meticulously cleaned my peppers of seeds and veins to produce a 'milder' chili. Unfortunately this batch was almost 'too mild' (heat wise, the flavor ...
4
votes
2answers
361 views
Selecting [corn] for Pozole?
I have between 7pm tonight and 5pm tomorrow to make a pozole. Specifically, it will be a red pozole styled chili, using a rubbed and smoked seitan 'meat' to sub for pork. The dish will be vegan.
What ...
2
votes
1answer
752 views
Suggested edible quantity/scaling of Habanero Pepper per pound of meat
I would like to use habenero pepper in a chili, but would like to know how many fresh peppers / pound of chili should I use to maintain an edible chili or another what amount is safe to start with. I ...
2
votes
2answers
119 views
How do I scale serrano chile?
I'm following a recipe that calls for 2 chiles serranos and serves 6. The dish is not hot/spicy at all, and I wouldn't want to lose this when scaling.
I need to scale by 6, and the dish should serve ...
2
votes
1answer
217 views
What happens to the heat/capsaicin content of a pepper when you roast it?
We received some extremely hot peppers of some sort in our CSA bin. They're a light green color and look like under-ripe habaneros, and we can't for the life of us figure out what kind of pepper they ...
3
votes
3answers
633 views
How should I cook a ham bone for chili?
I want to make chili using a ham bone (with a little meat on it). How should I cook it to make good use of both the meat and the bone?
4
votes
2answers
4k views
Undercooked beans in chili?
I made a bit of a mistake, being a lazy bachelor and inexperienced at cooking. I was making chili and when it came time to add beans I discovered I didn't have any canned beans. I did however have ...
4
votes
6answers
3k views
Is there a “safe” way to cook ghost chili?
I may want plant some ghost chili pepper, but I am afraid it will be too hot to eat.
Is there any safe method to prepare/cook ghost chili which will not reproduce insanely hot heat from the throat to ...
7
votes
1answer
480 views
How do I cut bones in preparing a fast brown stock (“fond brun rapide”)?
I tried to prepare the bone and skin from a ham shank for use as a kind of brown sauce or stock. The purpose was to fold the reduction into a beef/pork chili. I was very pleased with the flavor that ...
7
votes
3answers
6k views
Chili cooking time
I've often heard that the key to a great chili is letting the ingredients soak and/or simmer for a really long time. However, all the recipes that I'm finding suggest about a 30 minute simmer once the ...
8
votes
5answers
3k views
Would a cast iron pot work well for chili? If so, why?
Is there anything to the cliched image of the big ol' cast iron pot filled with fiery chili?
We have some cast-iron skillets and love them, but I've heard that you're not supposed to cook tomatoes ...
7
votes
2answers
688 views
What would convert this chili recipe into a Russian chili?
Not sure exactly how to ask this. I was looking for a Russian Chili Recipe, and being from Siberia myself I never really encountered it before. Therefore I took a traditional recipe and modified it a ...
3
votes
2answers
708 views
What makes white chili white?
What makes white chili white; is it just the lack of tomatoes, substitution of broth for tomato base? I am working on a vegan mushroom based chili and am wondering if it would technically be a (chili) ...
2
votes
6answers
441 views
Help with a chili recipe: need help on fruit/sweet selection
Follow up to Bean Selection I am planning on making a new chili using grilled venison, Great Lakes Black Out Stout, and roasted corn. There was a sister thread to this about deciding on a bean. Thanks ...
8
votes
4answers
474 views
Bean selection for a chili recipe
I am planning on making a new chili using grilled venison, Great Lakes Black Out Stout, and roasted corn (I'm in Ohio and sweet corn is getting good right now). My least favorite part of making and ...
