# How to make really good chili? Where to start? **URL:** \ **Category:** Cafe Society\ **Created:** [September 11, 2009, 11:01am UTC](https://boards.straightdope.com/t/how-to-make-really-good-chili-where-to-start/509663 "2009-09-11T11:01:54Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [September 12, 2009, 1:12am UTC](https://boards.straightdope.com/t/how-to-make-really-good-chili-where-to-start/509663/21 "2009-09-12T01:12:01Z")
> [@Soul\_Brother\_Number\_Two](#): > > OK people, let me drop some food knowledge on ya. Many if not most of the flavonoids in dried spices are fat-soluble rather than water-soluble. So adding spices to the hot fat in the pan before adding the liquid will result in more flavor. > > Hear me now, believe me later. Just give it a try. Soften your onions and garlic in olive oil or lard. Add a great quantity of chili powder (I like the New Mexico stuff), a goodly amount of cumin and some Mexican oregano, not the Greek stuff. With the heat on medium, saute the spices for a few minutes, stirring all the while. Take care not to burn them jet black, but they will blacken up a tad. then proceed with the meat, beans if you wish, et al. > > This will result in really really good chili. I gar-on-tee. Psst. See my instructions in post #17. ---
**Author:** ![running\_coach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/running_coach/32/15836_2.png) [@running\_coach](https://boards.straightdope.com/u/running_coach)\ **Post date:** [September 12, 2009, 1:20am UTC](https://boards.straightdope.com/t/how-to-make-really-good-chili-where-to-start/509663/22 "2009-09-12T01:20:16Z")
> [@Chefguy](#): > > Psst. See my instructions in post #17. Post 11. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [September 12, 2009, 2:03pm UTC](https://boards.straightdope.com/t/how-to-make-really-good-chili-where-to-start/509663/23 "2009-09-12T14:03:58Z")
> [@runner pat](#): > > Post 11. :smack::smack::smack: ---
**Author:** ![Huerta88](https://avatars.discourse-cdn.com/v4/letter/h/82dd89/32.png) [@Huerta88](https://boards.straightdope.com/u/Huerta88)\ **Post date:** [September 12, 2009, 2:23pm UTC](https://boards.straightdope.com/t/how-to-make-really-good-chili-where-to-start/509663/24 "2009-09-12T14:23:26Z")
I have nothing new to add but wanted to endorse three or four of the best tips I’ve seen here: Try cooking finely-cubed stewing meat or brisket for a LONG time, rather than using ground beef – it will eventually become shreddable/shredded, sort of the consistency of pulled pork. Alternatively, try using the classic meatloaf mix – 1/3 ground beef, 1/3 veal, 1/3 pork. Tomatoes/paste/sauce aren’t always necessary – braising the meat for a LONG time along with a bunch of diced peppers will yield a nice homogeneous goop. Also, even the hottest peppers, cooked long, become more manageable and in some cases savory. This is really the only way I can enjoy habaneros without having it become an exercise in pure pain – turns out habaneros, beneath the heat, have a very tasty, sweet, complex flavor. Use gloves while chopping any hot peppers though – take my word on that one. As with spaghetti bolognese, you can add a bit of extra flavor and complexity by including a very small amount of chicken liver. YMMV of course on this polarizing ingredient. And finally, beer does make an excellent stock – Guinness works for me. ---
**Author:** ![Shirley\_Ujest](https://avatars.discourse-cdn.com/v4/letter/s/45deac/32.png) [@Shirley\_Ujest](https://boards.straightdope.com/u/Shirley_Ujest)\ **Post date:** [September 12, 2009, 3:27pm UTC](https://boards.straightdope.com/t/how-to-make-really-good-chili-where-to-start/509663/25 "2009-09-12T15:27:40Z")
I am curious to the addition of beer to a chili recipe. What does this add to it? “And, " She treads lightly forward, " Why “No Beans In Real Chili” ?” ---
**Author:** ![running\_coach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/running_coach/32/15836_2.png) [@running\_coach](https://boards.straightdope.com/u/running_coach)\ **Post date:** [September 12, 2009, 3:35pm UTC](https://boards.straightdope.com/t/how-to-make-really-good-chili-where-to-start/509663/26 "2009-09-12T15:35:23Z")
> [@Shirley\_Ujest](#): > > I am curious to the addition of beer to a chili recipe. > > What does this add to it? > “And, " She treads lightly forward, " **Why “No Beans In Real Chili”**?” Why not beer? 😃 It does add to the flavor. I prefer ales as I think stouts and porters add to much of the wrong type. Chili was originally a stew of beef, chilies and spices. Some Fuddites believe this to be written in stone as the lost Eleventh Commandment and there shall be No Other Ingredients Before Me. ---
**Author:** ![Huerta88](https://avatars.discourse-cdn.com/v4/letter/h/82dd89/32.png) [@Huerta88](https://boards.straightdope.com/u/Huerta88)\ **Post date:** [September 12, 2009, 3:37pm UTC](https://boards.straightdope.com/t/how-to-make-really-good-chili-where-to-start/509663/27 "2009-09-12T15:37:51Z")
> [@Shirley\_Ujest](#): > > I am curious to the addition of beer to a chili recipe. > > What does this add to it? Well, something like what cooking with wine adds – a bit of extra flavor and body infused into the meat/sauce. Generally a lot of dishes need liquid to cook in but you’ll often see chefs going to lengths to avoid using plain water if something more flavorful and complex (stock, cream, wine, or here, beer) can do the trick just as well. Think beef boiled in water, then think of trying to move toward something more appetizing, I guess is the way I look at it. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [September 12, 2009, 9:13pm UTC](https://boards.straightdope.com/t/how-to-make-really-good-chili-where-to-start/509663/28 "2009-09-12T21:13:43Z")
> [@Shirley\_Ujest](#): > > “And, " She treads lightly forward, " Why “No Beans In Real Chili” ?” Chili snobs are like any other food snobs. It’s your palate, so please it as you wish. Just don’t put ketchup on hotdogs… ---
**Author:** ![LH75](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lh75/32/4438_2.png) [@LH75](https://boards.straightdope.com/u/LH75)\ **Post date:** [September 13, 2009, 12:50am UTC](https://boards.straightdope.com/t/how-to-make-really-good-chili-where-to-start/509663/29 "2009-09-13T00:50:03Z")
> [@DanBlather](#): > > First you need to decide what chili is. To many people it never contains tomatoes or beans. I would be interested in a chili recipe like this. ---
**Author:** ![lobotomyboy63](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lobotomyboy63/32/2900_2.png) [@lobotomyboy63](https://boards.straightdope.com/u/lobotomyboy63)\ **Post date:** [September 13, 2009, 3:52am UTC](https://boards.straightdope.com/t/how-to-make-really-good-chili-where-to-start/509663/30 "2009-09-13T03:52:03Z")
> [@LH75](#): > > I would be interested in a chili recipe like this. I wouldn’t go so far as no tomato sauce, but by the time I cook the water off it’s very thick. I’d be interested to see how others make it without. Found this site with comments about a Texas chili cookoff: [http://www.texasrebelradio.com/texas\_chili\_cook\_off.htm](http://www.texasrebelradio.com/texas_chili_cook_off.htm) Some of the funnier comments by a northern visitor who was assured it wouldn’t be too hot: _I need to wipe my ass with a snow cone!_ _I’ve lost sight in one eye, and the world sounds like it is made of rushing water._ _Barmaid pounded me on the back; now my backbone is in the front part of my chest._ ---
**Author:** ![drastic\_quench](https://avatars.discourse-cdn.com/v4/letter/d/e36b37/32.png) [@drastic\_quench](https://boards.straightdope.com/u/drastic_quench)\ **Post date:** [September 13, 2009, 4:24am UTC](https://boards.straightdope.com/t/how-to-make-really-good-chili-where-to-start/509663/31 "2009-09-13T04:24:22Z")
> [@runner pat](#): > > Why not beer? 😃 It does add to the flavor. I prefer ales as I think stouts and porters add to much of the wrong type. Nitpick: stouts and porters are ales. I’m sure you’re referring to amber or pale ales, and that’s pretty clear. I use tomato juice and V8 for stock. My red is red. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [September 13, 2009, 5:23am UTC](https://boards.straightdope.com/t/how-to-make-really-good-chili-where-to-start/509663/32 "2009-09-13T05:23:33Z")
> [@runner pat](#): > > Why not beer? 😃 It does add to the flavor. I prefer ales as I think stouts and porters add to much of the wrong type. Hmm. I’d actually say the exact opposite. I prefer the malty beers like stouts and porters (a light stout like Guinness works fine–a bit of malt, some sweetness, and roastedness in the flavor without being too heavy) in a stew to, say, pale ales or the more bitter lagers which tend to be too hoppy. A gentle amber works fine, but anything with a hop presence, in my opinion, just ruins a stew. I love hops in my beer, but I can’t stand it in my food. ---
**Author:** ![Hippy\_Hollow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hippy_hollow/32/4841_2.png) [@Hippy\_Hollow](https://boards.straightdope.com/u/Hippy_Hollow)\ **Post date:** [September 13, 2009, 7:17am UTC](https://boards.straightdope.com/t/how-to-make-really-good-chili-where-to-start/509663/33 "2009-09-13T07:17:15Z")
I use this guy’s recipe as a basis: [http://john.regehr.org/stuff/old\_chili.html](http://john.regehr.org/stuff/old_chili.html) Chili needs time. When I used to make it often (it’s been too damn hot in Texas to eat chili as of late), it would take about half a day (noon 'til 6 pm) to simmer just right… and three-day old chili is the food of the gods. The great thing about chili is that you don’t need gourmet ingredients. I’ve used regular ol’ Stop 'N Shop store brand chili powder and it still tastes fantastic! ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [September 13, 2009, 8:04am UTC](https://boards.straightdope.com/t/how-to-make-really-good-chili-where-to-start/509663/34 "2009-09-13T08:04:02Z")
First place I’d start for making a really good chili is obviously with the chile blend (chili powder). I think that can mean the difference between an average chili and a premium, kick ass, chili. Developing a layering of deep, rich, red, and smoky flavors is where I would start and that would start with a custom, homemade, chili powder of dried chiles and spices, as well as some fresh chiles. One of my secrets- I actually canned a blend of fresh green and red chiles, some different hot sauces, along with some other secret ingredients and called it my “Chili Bomb”. It’s a great, fresh, flavor bomb to add to a pot of chili to amp up and compliment the dried chile powder. It is another layer of flavor as well as some spice to develop the chili. ---
**Author:** ![LH75](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lh75/32/4438_2.png) [@LH75](https://boards.straightdope.com/u/LH75)\ **Post date:** [September 13, 2009, 1:38pm UTC](https://boards.straightdope.com/t/how-to-make-really-good-chili-where-to-start/509663/35 "2009-09-13T13:38:21Z")
> [@LH75](#): > > I would be interested in a chili recipe like this. I went out in search of what some would consider to be “real chili” with no tomatoes or beans. What I found turns out to be typically a dry, spicy shredded meat and chopped pepper mixture that I found rather unappetizing. ---
**Author:** ![Savannah](https://avatars.discourse-cdn.com/v4/letter/s/b3f665/32.png) [@Savannah](https://boards.straightdope.com/u/Savannah)\ **Post date:** [September 13, 2009, 3:15pm UTC](https://boards.straightdope.com/t/how-to-make-really-good-chili-where-to-start/509663/36 "2009-09-13T15:15:36Z")
Now that leaves are turning and the mornings are cool, my thoughts have turned to chili. The ingredients have been acquired, and await me in the kitchen. Yumminess shall soon ensue. I make my mother’s version, which involves lean ground beef and lots of kidney beans. It’s probably a 70s, Canadian bastardization. But beans are good for you… The best thing about chili is freezing it in small portions. The stuff tastes better to me after it’s been frozen. ---
**Author:** ![Huerta88](https://avatars.discourse-cdn.com/v4/letter/h/82dd89/32.png) [@Huerta88](https://boards.straightdope.com/u/Huerta88)\ **Post date:** [September 13, 2009, 3:38pm UTC](https://boards.straightdope.com/t/how-to-make-really-good-chili-where-to-start/509663/37 "2009-09-13T15:38:29Z")
> [@Savannah](#): > > The best thing about chili is freezing it in small portions. The stuff tastes better to me after it’s been frozen. We had a thread awhile ago about How To Save Money On Lunch or the like, and I think chili featured heavily in my cheap-ass strategy of spending a few hours Sunday making big batches of simple dishes and filling Gladware containers for the week. It hasn’t turned up here, it probably shouldn’t turn up here, but I’m going to go ahead and go where I shouldn’t go, just because the OP (if he/she hasn’t already) and every right-thinking person owes it to themselves to be forewarned/forearmed: I think one should consider making a sample batch of the Greek-American variant (mutant) of chili, so that no one blindsides you for the first time with the assurance that Cincinnati “chili” is chili. [http://www.cooks.com/rec/view/0,1649,155190-251195,00.html](http://www.cooks.com/rec/view/0,1649,155190-251195,00.html) Cinnamon, anyone? In a certain light, on a good day, I can indulgently tolerate this as some weird and not-appalling Greek stew, but not much more. ---
**Author:** ![Labdad](https://avatars.discourse-cdn.com/v4/letter/l/439d5e/32.png) [@Labdad](https://boards.straightdope.com/u/Labdad)\ **Post date:** [September 13, 2009, 3:49pm UTC](https://boards.straightdope.com/t/how-to-make-really-good-chili-where-to-start/509663/38 "2009-09-13T15:49:42Z")
> [@LH75](#): > > I would be interested in a chili recipe like this. Here’s my basic chili recipe I posted three years ago in reply to **Rick’s** query for recipes: > [@](#): > > At the store, buy a 3 lb chuck roast, some onions, some chili powder, some ground cumin, some garlic, a 4 oz. can of green chile peppers, some masa flour and some beer. > > Brew up a pot of good, strong coffee. > > Cut the roast into cubes about 2” square. (Yes, I know, you can buy pre-cut stew meat, but trust me, this is better.) > > After you’ve got it all cut up, brown the meat thoroughly in a 3 quart Dutch oven, using a quarter-cup of bacon fat (better) or vegtable oil (OK), one pound at a time. Remove each batch with a slotted spoon and set aside, leaving the juice and drippings in the Dutch oven. > > Chop up an onion, and sauté a cup of the chopped onion in the meat juices until it’s tender – maybe 5 minutes. Add two cloves of chopped garlic and sauté that with the onion another minute or so. To this add three tablespoons of chili powder, a tablespoon of ground cumin, two teaspoons of salt, and a tablespoon or two of Tabasco sauce. Stir all this together and cook over medium high heat for another minute or so. > > Return the beef to the pot. In a 4-cup measuring cup, pour in a bottle of beer. When the foam subsides add enough of the coffee that’s been sitting on the coffee maker warming plate to bring the liquid level in the measuring cup to three cups. Pour that into the pot along with the drained can of green chiles. > > Bring this to a rolling boil, stirring it up while boiling for a minute, then reduce the heat to simmer and let it cook uncovered for two or three hours, or until the beef is very tender. > > Now take a couple of tablespoons of the masa flour and mix it with hot water to form a watery paste. Pour that into the chili pot and stir till it thickens. Repeat this with more masa flour and water until it gets to the thickness that you like. > > Serve with chopped onion and sour cream on the side, if you like. > > Notice, there are NO beans, and NO tomato paste/sauce in this recipe! > > If you make your own chili powder, so much the better! This prompted cries of shock and disbelief when I called for a mixture of beer and strong coffee for your cooking liquid. Nonetheless, downthread the following appeared: > [@I feel the need, the need for chili](https://boards.straightdope.com/t/i-feel-the-need-the-need-for-chili/346878/16): > > I started out with **Labdad** ’s recipe. > Damn good chili. > Thanks all ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [September 13, 2009, 4:36pm UTC](https://boards.straightdope.com/t/how-to-make-really-good-chili-where-to-start/509663/39 "2009-09-13T16:36:34Z")
> [@LH75](#): > > I went out in search of what some would consider to be “real chili” with no tomatoes or beans. What I found turns out to be typically a dry, spicy shredded meat and chopped pepper mixture that I found rather unappetizing. If it’s dry, you’re doing it wrong. While I do normally make my chili with tomatoes (and go on-and-off on the beans, depending on what style I’m in the mood for), if you’re doing it in a dutch oven with a tight-fitting lid, you really shouldn’t need to add more than a little bit of liquid (I’m talking 1/2 cup to a cup maximum for a kilo or little more of meat), as the vegetables and meat will release tons of juice as they’re cooking down. (I use about 1 pound onion for every two pounds meat.) ---
**Author:** ![Critical\_Mass](https://avatars.discourse-cdn.com/v4/letter/c/f1d935/32.png) [@Critical\_Mass](https://boards.straightdope.com/u/Critical_Mass)\ **Post date:** [September 13, 2009, 6:17pm UTC](https://boards.straightdope.com/t/how-to-make-really-good-chili-where-to-start/509663/40 "2009-09-13T18:17:43Z")
My chili falls into the sans beans and tomato group. I use whatever peppers are available in the supermarket, but no bell peppers. My chili ends up at about medium on the heat scale. I stay away from the really hot peppers and the burning chili powder. Dried spice quality and freshness is very important. If you’ve had spices sitting for a year (especially chili powder), they’re too old. When I’m making chili, I’ll usually but just a few tablespoons at a time from a bulk spice place so they’re reasonably fresh. Quantities are rather vague. About 2 tablespoons of chili powder and lesser amounts of the other spices should work out about right. Liquids are more difficult - a quart or so of stock and about ½ to a full can of beer. I try to add liquid as required so that it’s reduced just enough at the end. I don’t like using a thickening agent. 1.5 pound sirloin cut into 1.5” cubes 1.5 pound hot Italian sausage meat (removed from casings if that’s how you have to buy it) olive oil 2 large chopped onions lots of garlic market fresh green and or red peppers (not bell peppers) chili powder cumin coriander oregano beef stock Guinness (or other full bodied beer) shaved unsweetened chocolate dry mustard brown sugar In a heavy pot Sear sirloin cubes (lightly salt and pepper) in olive oil and remove Cook sausage and remove Add olive oil to pan drippings and cook onions When onions are soft, add garlic, finely diced peppers and spices, cook for 3-4 minutes Return meat to pot Add stock, gently scrape bottom of pot, simmer covered for one hour Add beer, simmer covered for one hour Skim fat from top Taste for seasoning – adjust as required. Add in some liquid if required. Simmer uncovered until liquid reduced (about an hour or so) With about 30 minutes of cooking time remaining, add (maybe 1 tbsp each) shaved chocolate, dried mustard and brown sugar Serve with thick sliced crusty bread and butter [Previous page](https://boards.straightdope.com/t/how-to-make-really-good-chili-where-to-start/509663.md?page=1) [Next page](https://boards.straightdope.com/t/how-to-make-really-good-chili-where-to-start/509663.md?page=3)