Questions tagged [chili]

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

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15
votes
5answers
5k views

Do certain spices really go bad? or will people without refined palates usually not tell the difference, specifically chili powder?

All my seasonings/spices are at least a year old (most several years). I recently threw out nearly a full bottle of paprika because it was so strong (thought it went bad). I realized I was just ...
1
vote
1answer
119 views

Do you need to put canned chili sauce in the refrigerator after it is opened? [duplicate]

New (sealed) chili sauce doesn't need to be put in the refrigerator. After unsealing, do you need to put it in the refrigerator after the lid is tightened?
1
vote
1answer
194 views

Is Wagyu ground beef too beefy?

As a result of a promotional offer from a mail-order meat company, I receive 1lb of Wagyu ground beef each month. I have experimented with it in various dishes. It makes an excellent burger. Great ...
6
votes
4answers
39k 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?
0
votes
1answer
54 views

Would it be possible to make a chili that drew its influence from eastern cooking and used curry as a base?

My plan is to follow the concept of a conventional chili, but replace the chili powder with a homemade curry powder spice blend containing coriander, cumin, turmeric, ginger, peony, lovage, star anise,...
3
votes
5answers
490 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-...
1
vote
1answer
190 views

How to use frozen patties in recipes asking for ground beef like chili, meat sauce, and meatballs?

I have 40 pounds of decent quality beef patties (75/25) which came from the store as patties and I want to use it for something other than merely burgers. How can I take a frozen beef patty and turn ...
16
votes
23answers
305k 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?
1
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2answers
1k views

Adding beer to my chili gave it a spoiled taste. How can I salvage it?

I added beer to my chili and now it has a very bad spoiled taste! How can I fix it without tossing it out? I have tried using baking soda, but it didn't work.
0
votes
1answer
149 views

Chili beef fat substitutes

I'm working on a vegetarian version of a brisket chili recipe. It takes 20 hours to make, so effort involved is not an issue. I need a substitute for brisket fat. I render the fat, strain out the ...
2
votes
1answer
688 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 ...
7
votes
8answers
58k 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 ...
1
vote
3answers
252 views

Bean based stew. Alternative to tomatoe sauce

The basic bean meat chilli is as follows Brown Garlic + Onion + ground meat (any) + boiled beans + tomato sauce + spices (e.g. chilli powder etc). Now I want to know if there another sauce that can ...
13
votes
1answer
3k views

Preserving culinary oils

I've been making a chili oil and green onion oil for my friends for months with a lot of interest in buying. I want to start selling it at farmers markets & stores but want to ensure it is ...
0
votes
0answers
32 views

Turkey chili from raw in a slow cooker accidentally for 10 hours on warm [duplicate]

Just woke up and realized the turkey chili (2 cans kidney beans, 1 can black beans, 2 cans diced tomatoes, 1 lb turkey ground) had been cooking from raw on warm for 10 hours. I'm a bit desolate ...
1
vote
1answer
74 views

Canning Chili Sauce

I'm going to have a very large crop of Thai chilis this year. I'd like to make a large batch of sweet chili sauce. Can this be canned like you would jelly or jam so that it's shelf stable?
1
vote
1answer
2k views

Cayenne pepper and red pepper flakes? Chili powder?

Sorry for the double questions. I'm looking at two recipes of chicken tikka masala and one has both cayenne pepper (1/4tsp) and red pepper flakes (1/2tsp) I can only find red pepper flakes where I ...
9
votes
5answers
85k 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 ...
1
vote
1answer
291 views

Did I kill my chili's heat by processing the tomatoes and onions together?

I made this chili: https://www.youtube.com/watch?v=eQ9eY0_DoEk I ended up with a chili that, while robust, only gave a mild heat and a heavy tomato/meat flavor, even after excessive salting and ...
0
votes
4answers
242 views

Method for including bacon in an otherwise vegan chili?

So I've got a vegan chili I make on a regular basis that I think is pretty darn good, but I'm always looking for ways to make it better. (I'm not actually vegan. Obviously.) Last time I included bacon ...
7
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5answers
4k views

White chili and chocolate

I always put chocolate or cocoa powder in my chili. Now I want to try making white chicken chili. Should I add white chocolate?
2
votes
1answer
6k views

Reduce spiciness of chili [duplicate]

I eye-balled the chili and cayenne powder in my chili and have made it painful to eat. What should I use to counteract this? I tried adding pasta sauce and cheese to a small serving, but it wasn't ...
4
votes
6answers
914 views

How can I smoke something without a smoker

I am looking to smoke some meat for my chili, but the problem is, I have no smoker. I understand there are products like liquid smoke, however, this didn't create the taste I wanted or really much of ...
1
vote
1answer
3k views

Bubbling chilli sauce

I've made a chili sauce mainly with fresh chili, herbs and spices and olive oil & small bit of balsamic vinegar, I've sealed it tightly in a PRESERVE bottle mainly used for making jam, but it seem ...
2
votes
2answers
2k views

To much green pepper in my chili, can I fix it?

Can I fix it? What can I add, everything I see says about pepper. It has to much green pepper in it.
8
votes
3answers
2k 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 ...
1
vote
2answers
175 views

Salvage my turkey chili? Cinnamon fail!

Making turkey chili for the week's dinners. Three tablespoons of chili powder: one, two, CRUD THAT"S CINNAMON! I now have a slow cooker holding 1.5 pounds of turkey meat, cooked onion and two green ...
5
votes
8answers
36k 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 ...
1
vote
2answers
2k views

Cloves vs. Nutmeg in Chili Recipe

I have a recipe that calls for a scant amount of cloves. Would nutmeg be a good substitute?
1
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2answers
789 views

Why do people bury chili underground?

I remember watching a chili cookoff and saw a few contestants burying the pot of chili into the ground. What's the reason for this? Is there a way to replicate the effect in the kitchen without ...
0
votes
2answers
1k views

Why is my stock jelly-like when cold but watery when hot?

I made a chili with home-made stock that appeared to have plenty of gelatin in it as the chili wobbled like a jelly when defrosted but when I subsequently heated it the sauce was very watery. Is this ...
9
votes
7answers
20k 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 ...
3
votes
2answers
4k 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 ...
2
votes
1answer
2k 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..
0
votes
0answers
118 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 ...
4
votes
2answers
2k 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 ...
0
votes
3answers
134 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.
4
votes
2answers
4k 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?
3
votes
3answers
17k 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)
13
votes
4answers
376k 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?
1
vote
0answers
560 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 ...
2
votes
2answers
4k 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
1answer
19k 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 ...
12
votes
3answers
37k 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 ...
-1
votes
1answer
962 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
1
vote
1answer
4k 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
2answers
8k 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 ...
4
votes
2answers
2k 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 ...
8
votes
2answers
547 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 ...
4
votes
3answers
2k 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 ...