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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 ...
FuzzyChef's user avatar
  • 63.2k
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 ...
Joe's user avatar
  • 80.6k
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. ...
Sobachatina's user avatar
  • 47.6k
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.
Max's user avatar
  • 20.5k
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 ...
Mad Martian's 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 ...
Silenced Temporarily's 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 ...
GdD's user avatar
  • 76.3k
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 ...
PoloHoleSet's user avatar
  • 3,644
9 votes
Accepted

Black beans instead of red beans for chili con carne?

If you’re planning to just heat the beans through, you can probably just use the recipe as-is, as canned beans are already cooked. If you are trying to cook the beans until they fall apart and mash ...
Joe's user avatar
  • 80.6k
7 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 ...
FuzzyChef's user avatar
  • 63.2k
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 ...
J. Mueller's user avatar
  • 2,119
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.
Niklas's user avatar
  • 313
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.
David Rice's user avatar
6 votes

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

This answer may be too late for the batch in question, but for future reference there are some things you can try if you don't like the flavour a beer brings to a stew, though it may depend on the ...
Spagirl's user avatar
  • 3,234
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 ...
dlb's user avatar
  • 8,663
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 ...
Keith Payne's 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 ...
Chris H's user avatar
  • 44.2k
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 ...
Tetsujin's user avatar
  • 30k
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,...
FuzzyChef's user avatar
  • 63.2k
5 votes
Accepted

How can I properly use bell pepper in my meat curry?

if the issue with the skin condition is due to the heat of your chili, I think the way to go is "piment vegetarien". It is improperly called vegetarian pepper due to its lack of heat, it's ...
Loris's user avatar
  • 66
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 ...
Caleb's user avatar
  • 2,828
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 ...
Chris H's user avatar
  • 44.2k
3 votes

Method for including bacon in an otherwise vegan chili?

I'd say you need to cook the bacon in step one with the onions, peppers et all... don't use any other oil, just let the bacon fat render out. I recommend first cutting the bacon up in 1/2 inch (1 cm) ...
Catija's user avatar
  • 16.5k
3 votes
Accepted

Chili ended up tasting like indian food

Cumin is a spice used in both southwestern and indian cooking, that would be the tie-in for me. It's quite possible that the cumin is coming out stronger than the other flavorings. My advice is not to ...
GdD's user avatar
  • 76.3k
3 votes

Chili ended up tasting like indian food

Normally I'd post this as a comment, rather than an answer, but it's getting a bit long. The problem is, this is conjecture. I'm guessing it's the cloves, coriander, and/or anise that might be ...
Joe's user avatar
  • 80.6k
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 ...
penelopemklyber's 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. ...
Colleen Beauvais's user avatar
3 votes

How to thicken Chili without compromising flavor

Whenever I need to thicken some kind of stew or soup I add chia seeds. They act as a binder for baked goods too. They don't have a flavor but will get a gel coating on the outside after a bit. Plus ...
Victoria's user avatar
3 votes

Bubbling chilli sauce

You are lucky - your sauce is spoiling and you are seeing it. It is not safe to can random recipes, or to store them (uncanned) for more than 5 days in the refrigerator or more than 2 hours at room ...
rumtscho's user avatar
  • 139k
3 votes

How can I smoke something without a smoker

I see chefs using "smoking guns" on food network competitions all the time. It's a tiny "gun" with a heating element. When a small amount of wood is placed in it and it is turned on, the smoke will ...
Kevin Nowaczyk's user avatar

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