Hot answers tagged

29 votes

Preserving culinary oils

You don't realize it, but you've asked a hot-button question. Expect to get lots of comments about botulism, etc. This is a result of a report a few years back about folks getting botulism from ...
user avatar
  • 46.3k
23 votes

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

tl;dr : it's complicated. If you're relying on cooking by blindly following recipes, and hoping that they come out the same every time, then yes, you probably want to replace old spices. So ...
user avatar
  • 75.5k
18 votes

White chili and chocolate

Cocoa powder is sometimes added to regular chili because the bitter earthiness compliments the dark chilies. White chicken chili only contains green chilies and has no complex flavor to compliment. ...
user avatar
  • 46.8k
15 votes

White chili and chocolate

White chocolate does not contain cocoa powder. You will just add cocoa butter (fat) and sugar. I believe it will be useless in your chicken chili.
user avatar
  • 19.4k
10 votes

How to thicken Chili without compromising flavor

I don't like using masa flour as it affects both texture and flavor. I have come up with some less conventional ways to thicken chili that work: Brisket torn into small pieces. Buy some pre-cooked ...
user avatar
10 votes

White chili and chocolate

I wouldn't. The purpose of the chocolate in a regular chili is the bitterness and flavor that come from the cocoa solids. (I use cocoa powder in my own chili - never so much that the chocolate flavor ...
user avatar
10 votes

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

I doubt you can salvage this dish. Once you add flavors you can't take them out, you can try to compensate and balance using other ingredients, which you have tried. Beer adds sweetness, bitterness ...
user avatar
  • 67.1k
9 votes

Method for including bacon in an otherwise vegan chili?

You have two different approaches from Catija and eckes, depending on what you favor, but you could also combine both approaches - Start by chopping up the bacon, and then cooking it in the pot ...
user avatar
  • 3,594
7 votes

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

In general you can expect better results from fresher ingredients and spices. In my favorite Pakistani restaurant they grind their spices on a daily basis and it really makes a difference. Even ...
user avatar
  • 1,744
6 votes

How to thicken Chili without compromising flavor

I've seen some of the usual answers like ground tortilla chips (unsalted if you can find them), and masa harina, but potato flakes (the instant ones in a box) are a great way to thicken your chili (or ...
user avatar
6 votes

How to thicken Chili without compromising flavor

How about reducing the beer (and other possible fluids) separately before adding them? That should give you the desired flavor effect without the excess water.
user avatar
  • 313
6 votes

How do I take the heat out of my chili?

Acids tend to reduce the heat of chilli, so you could try adding some vinegar or lime juice. If that makes the dish too acidic, add some sugar to balance it out. Dairy also reduces the heat so you ...
user avatar
6 votes

White chili and chocolate

For richness, I wouldn't go to cocoa, but probably nutmeg. Allspice or cardamon might also work, depending on the flavors.
user avatar
6 votes
Accepted

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

So, first, that chili recipe will always be heavily meat-flavored because it has 3lbs of beef in it; at a glance, that recipe is more than half beef by weight. So if you want a recipe with a subtler ...
user avatar
  • 46.3k
5 votes
Accepted

Canning chili with beans

If you are going to be canning this for long term storage you will need to be pressure canning it, and as that will mean some pretty high heat you'd be better off not cooking you beans too long before ...
user avatar
  • 67.1k
5 votes

How do I take the heat out of my chili?

No cooking it longer will make it worse. In my experience chili stays the same or gets hotter with age. If your Chili is too hot the best thing to do is make another batch without the chili or ...
user avatar
5 votes
Accepted

Method for including bacon in an otherwise vegan chili?

Moving to answer for OP. If you want to save the crispiness, or a least some of it, the suggestions of sprinkling small pieces at serving time would seem the way to go. It will give you the ...
user avatar
  • 8,575
5 votes
Accepted

How can I smoke something without a smoker

I have successfully smoked with apple wood chunks wrapped in foil in my outdoor grill. The trick is to find a setting that will maintain ~300 F using 1/2 of the burners. Then place the foil-wrapped ...
user avatar
5 votes
Accepted

Reduce spiciness of chili

To some extent chilli (capsaicin) is like salt in that the best way to reduce the taste is dilution. However with capsaicin you can also make use of the fact that it dissolves in fats. But you can't ...
user avatar
  • 38.6k
5 votes

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

I think that definition of 'good' is 'it won't kill you'. I wouldn't even keep supermarket spices 2 to 4 years, let alone the good stuff. By extrapolation [though I haven't used a pre-mixed 'chilli ...
user avatar
  • 23.8k
5 votes

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

This answer suppliments Joe's, specifically for chili powder. A good chili powder* has three groups of flavors: heat from the capsaicin, fruity flavors from the pepper, and smoky flavors from toasting,...
user avatar
  • 46.3k
4 votes

Why put cinnamon in chili?

cinnamon is a basis flavor of Cincinnati style chili, it has some inherent heat as well as sweetness to it. Chili benefits from both, but I don't like Cincinnati style chili where you can "taste" the ...
user avatar
  • 6,204
4 votes

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

The author of the linked recipe appears to be substituting in turn for gochujang, which in addition to spice has a bit of a yeasty, fermented flavor not unlike miso (no surprise, since both include ...
user avatar
  • 14.7k
4 votes

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

Add more of the other ingredients Add dairy Add acid Add a sweetener Serve with bland, starchy foods Options 1 and 5 provide a solution which will not alter the flavor of your chili too much. Source ...
user avatar
  • 2,788
4 votes

Cayenne pepper and red pepper flakes? Chili powder?

I've never come across anywhere where powder and flakes mean the same, but substituting one for the other should work in terms of flavour (the appearance and texture might be a bit different). More ...
user avatar
  • 38.6k
3 votes
Accepted

Dried Kidney beans for Chili

I have done a lot of cooking with beans and I will usually soak them overnight and then slow cook them for an additional 5-7 hours. If I forget to soak them, I will usually have to put them on the ...
user avatar
3 votes

How do I take the heat out of my chili?

I made a whole large pot of chili with 2 pounds of meat, and cooked it too long. It got too spicy, from cooking too long, and went searching. One site said add butter. I added a whole stick of regular ...
user avatar
3 votes

How do I take the heat out of my chili?

I added an undiluted can of tomato soup but the real saviour was butter which immediately calmed the whole dutch oven batch to a really great tasting chili. I probably stirred in a good 2 tblsp. ...
user avatar
3 votes
Accepted

Is it a good idea to use cardamom in chili?

Cincinnati Chili often has cardamom, along with cinnamon and cocoa. Cardamom is used in savory and sweet foods all over the world, not just in India. If you have reason to want to try this ...
user avatar
  • 58k
3 votes
Accepted

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

There are several ways you can thicken Chili than adding Masa Harina: Add another thickening agent: flour and cornstarch are both widely used, you can also try other flours like graham flour, ...
user avatar
  • 67.1k

Only top scored, non community-wiki answers of a minimum length are eligible