Questions about the American dish, Chili con carne, and variations - NOT the peppers.

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12
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3answers
17k 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 ...
10
votes
16answers
91k 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
5answers
10k 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 (...
10
votes
1answer
1k 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?
10
votes
4answers
135k views

Can I put raw ground beef in the crockpot when making chili?

When making chili in the crockpot, must the ground beef or turkey be precooked, or can I just throw everything in and cook it all day?
8
votes
3answers
29k 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
4answers
607 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 ...
8
votes
2answers
607 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 ...
7
votes
7answers
15k 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
2answers
1k 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 ...
7
votes
2answers
348 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 ...
7
votes
1answer
2k 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 ...
5
votes
4answers
22k 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 ...
5
votes
7answers
11k 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 ...
4
votes
2answers
2k views

Making chili less oniony

I made chili last night and it is way too oniony. I know you can use potatoes to make things less salty; any advice on making already made food less oniony?
4
votes
2answers
12k 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
3answers
1k 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
101 views

Dried Kidney beans for Chili

We're going to buy a large quantity of dried kidney beans. It will mostly be used for Chili. I've never used them before so excuse me if this sounds like a dumb question. Would I need to soak the ...
4
votes
2answers
1k 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 ...
4
votes
3answers
922 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 ...
3
votes
2answers
433 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 ...
3
votes
2answers
515 views

Canning chili with beans

We're going to try canning some homemade chili with canned kidney beans. Question: Would it be best to add the beans right before canning so they don't get over cooked or do you think there would be ...
3
votes
2answers
2k 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) ...
3
votes
3answers
8k views

Can you substitute Asian red chili paste (e.g. Thai Kitchen's Roasted Red Chili Paste) for Sambal Oelek?

The recipe you will find here: http://runningonbrie.com/2014/04/28/korean-inspired-pork-rice-bowl/ (Korean Pork Rice Bowl recipe)
2
votes
6answers
883 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 ...
2
votes
1answer
4k 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
3answers
6k views

How do I take the heat out of my chili?

I made chili and it's too hot! If I cook it longer will the heat calm down?
2
votes
4answers
132 views

Chili ended up tasting like indian food

So I am making some chili for a work contest, and I decided to use a new recipe/approach for some reason. It was largely based on the food lab's chili. http://www.seriouseats.com/2010/01/how-to-make-...
2
votes
2answers
798 views

Is it a good idea to use cardamom in chili?

I am preparing a chili for a contest. The recipe calls for cardamom (along with chili powder and cumin). I have never cooked with it before. From my research, it seems this spice is used more commonly ...
2
votes
2answers
136 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
2k views

What can be used to thicken chili other than masa harina?

We like to make our own chili and it seems like masa harina is pretty traditionally used as a thickening agent. However, I don't particularly like the flavor it adds and I always have to add more ...
2
votes
1answer
138 views

When making crockpot chili and adding raw hamburger, won't that make the chili greasy if not strained?

If you add raw ground beef, what about the grease in the meat mixing in with the chili? ill..
2
votes
1answer
377 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 ...
1
vote
2answers
2k views

Canned cubed tomatoes vs crushed

I have a recipe (for pumpkin turkey chili) which calls for 14 oz can of cubed tomatoes. All I have is either 10 oz cube canned tomatoes or 14 oz crushed tomatoes. Which should I use? Does it make a ...
1
vote
1answer
1k views

What would be good substitute for Thyme and Oregano in Chili [closed]

I'm not so good with spices, wanted to know what would be good substitutes for thyme and oregano. I'm not even sure I can pick up the taste that it adds to the chili, but one of my friends was able to ...
1
vote
0answers
84 views

How long can I leave a vegan chili simmering without components breaking down?

Tomorrow I'm participating in an amateur just-for-fun chili competition my work is putting on. Unfortunately, the tasting starts immediately after work. My question is, when can I make my chili and ...
0
votes
3answers
126 views

Culinarily Flexible Pepper

I'm planning next years garden, and want to know what the most culinary flexible pepper to plant would be. I plan on using peppers for canning & chili.
0
votes
0answers
15 views

Homemade hot sauce- shelf life? Refrigeration? [duplicate]

I made some home made spicy chili paste experimentally. I winged it with no real research when my friend gave me a sizable bag of hang-dried Thai chili peppers from her garden. I chopped up the dried ...
0
votes
0answers
45 views

Whoops- put turkey chili in the crockpot on warm all day. Is it safe once cooked? [duplicate]

I just called home & hubby said the chili was still raw when he got home . He turned it up to high and is making something else for tonights dinner. He did not put in thermometer before turning ...
0
votes
0answers
13 views

How long will boiled beans last when refrigerated in a sealed container? [duplicate]

How long will beans that have been soaked for several hours, boiled and drained last in the refrigerator when stored in a sealed container. Chili sauce is added to the beans with diced tomatoes.
-1
votes
1answer
195 views

Salty Chili and too spicy [closed]

I cooked chili with lime/chili pepper seasonings. It's too salty and too spicy. How do I fix it? The seasonings were packaged by Whole Foods, called Tequila Lime Seasonings