If you choose to use chili powder may I suggest finding some Chipotle chili powder to impart some smokey flavor to the mix.
Ditto with smoked paprika.
Why meat from spare ribs? Lots of work to trim it off the bones.
I would go with a pork butt, or pork shoulder. Like the rib meat flavorful, and tough until cooked for a long time, but much easier to work with and cheaper also.
More cumin. More than that. If you use chili powder, use Gebhardt’s.
I"ll keep a jar of cumin in my left hand at all times.
I’m re-thinking the rib meat. Considering, instead, chunks of Italian sausage.
Considering tossing in some fresh salsa as well.
I have some quality paprika, and some smoky rub I’ll probably use as well.
Hunks of pork vs. bacon. I thought the bacon would give it some awesome bacony flavor while not being the main meat ingredient. I’ll need to experiment with that.
Still unsure about the beans. I’m afraid, if they’re not in there, some might mutter under their breaths ‘that ain’t chili’. Black beans sound like a good idea.
There is no offering of corn bread, sour cream, cheese, etc. allowed. Straight-up chili out of the pot.
I also want to attain a nice, deep red color; should I rely on paprika to get me there? Would a small splash of red food coloring be out of line?
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I use half-and-half Italian sausage and ground beef in my chili. It works pretty well.
I also use bacon, but not tossed in at the end: Rather, I fry up the bacon first, and use the bacon grease to brown the onions and half the garlic, then add the rest of the meat.
Note, by the way, that I said I brown half the garlic. Figure out about how much garlic you want, and brown up that amount. Then, after you’ve got the liquid in and it’s just simmering, add that same amount again. Garlic cooked at high heat has a significantly different flavor than raw garlic or garlic at low heat, and both are valuable contributors.
Manduck has a good idea with the vinegar, too, but don’t use white vinegar. I’d recommend cider vinegar (especially if you’re also adding maple syrup: Cider vinegar and maple syrup go together wonderfully), but go with whatever you prefer. I actually discovered vinegar in chili almost by accident, but just a splash of it makes a huge difference.
Oh, and the way I discovered the cider vinegar: I was making a batch a couple months ago, and it just wasn’t thickening up properly, and there was a grease layer on top. I figured the solution to that was to add some cornstarch to turn the grease into gravy, but I didn’t want to add any water to mix the starch in, so mixed the starch with vinegar instead. It worked well on both counts. This is likely to be especially useful if you only have four hours to work with.
Finally, one other thing I do is to use a variety of beans. If nothing else, it adds a little variety in textures, and gives it a little more visual appeal. Lately, I’ve been doing equal parts kidney, garbanzo, and green.
The best meat I’ve ever used in chili is venison.
Between paprika, chipotle and ancho, you’ll have a good color. Food coloring is just. . .weird. If you’re using Italian sausage, mix it with ground beef. More beef than sausage. You might think about going with chorizo instead of Italian. Looking at your initial post: don’t overdo the smoky and sweet or you’ll end up with something resembling baked beans. And not in a good way.
Instead of the beer suggested above, try a couple of shots of tequila.
I suggest that you throw them a big ol’ hanging curveball and present them with the life-changing gift of Cincinnati style chili (preferably 4-way).
It is quite wonderful, and quite different from “normal” chili. It includes cloves, cinnamon, and baker’s chocolate among other esoteric ingredients. (It tends to include a lot of “C” seasonings).
I wish I could give you a favorite recipe but I am still working on formulating one by trial and error. Up until now I have only eaten it at Skyline Chili restaurants and once or twice from “scratch” using a proprietary spice packet.
This recipe is a good starting point, I think, but I have only browsed it (and it doesn’t seem to include cloves… hmmmm…). TIP: when looking over various recipes on the web you can safely dismiss any of them that have you browning the meat. Proper Cincinnati chili is made by adding the raw ground beef to a big pot of water, then adding the other ingredients and slow-cooking from there.
Also, I believe that allspice is a critical ingredient but some recipes don’t list it. I am skeptical of them, but again–I have only begun to experiment. Another thing to look for in a good recipe is tomato paste instead of tomato sauce or fresh tomatoes. The inclusion of these ingredients don’t insure a good recipe, but you can use them (along with the “no-browning the beef” rule) as a sort of “checksum” to know whether the recipe has a chance of being the real deal.
On Edit: just wanted to add this this page has a recipe that gets some things wrong, but has what looks like a good list of spices. Most importantly, however, read the two comments at the bottom of the page.
Does no one use masa flour or is it just implicit?
My cheat for bolognese works okay for chili too – add a bit of chopped up chicken liver to the meat as it browns, adds a different/funky flavor. Also, habaneros, apart from adding raw heat, when cooked in, in small quantities, can add a very nice subtle sweetness to the savory mix.
I’d certainly use it if I wanted to thicken up a really watery batch, but I usually just let it cook down a bit. Not long ago, I added some grits to chili, having run out of time and nothing else in the house. The flavor worked just fine, but I got a mildly grainy texture. Since I made the chili specifically for chili dogs, nobody seemed to notice.
I really like your chicken liver suggestion, and I’ll try that next time I make a bolognese. -I’m probably making lasagna for Thanksgiving, so that’ll be a nice chance to try this out.
Use crushed tortilla chips in place of the masa. Saves carrying a separate ingredient and you can use the chips to sample the chili as it cooks.
To really embiggen the flavor, toast some cumin seed and then grind it into the chili.
I’m not familiar with masa flour. What should I know about it?
And agree 100% on the game meat, if you have any available. I had an absolutely amazing elk chili once.
Masa is what they make tortilla chips from. Corn flour, basically.
The best chili I ever made used moose.
Also known as masa harina.
[Boris & Natasha]To thicken squirrel chili, use moosa harina.[/B&N]
I can’t argue with this. If you’re going to use a commercial brand of chili powder, Gebhardt’s is your choice.
Masa harina is corn flour that is made from corn that has been processed with lime (the chemical, not the fruit.) Or, basically, flour that’s made from hominy, instead of plain corn.
Toast the cumin. Dump 1 1/2 times the amount you want into a dry (critical that it’s dry!) frying pan. Toast it over the stove until you can smell it toasting. Dump it into your chili. Some will stick with the pan, hence the extra amount. It’ll make all the difference with the cumin.
Yuck–don’t do this: you’re turning your chili into spaghetti sauce. Italian sausage has carroway seeds etc that are totally un-chili-like. Use chorizo or just some generic sausage if you want to go that route.
Paprika, plus the chili powder should be great. Food coloring will make it look chemical, IMO.
Some of my favorite ingredients for chili include beer, baker’s chocolate, and coarse-ground beef. But the last time I made chili, I included chipotles (smoked jalapeno peppers in adobo sauce) and that really made a nice, unique flavor. I’m definitely doing that again.
Pork tenerloin cut in bite size pieces and rolled in spices, leave for a day before cooking