makin chili, how much chili powder?

[Ensign_Edison]

You take the beef and you brown it up with some onion and a dash of some heavy beer. You take the beans (kidney and pinto) because you are poor and beans is good protein, and you take some tomatoes in some form, say a few big cans or baskets – in cans you might use whole plum peeled and diced, for the texture difference – and you put it in with the beef and onion. You put in salt and pepper and you DON’T add any other seasoning for about twenty minutes, once it’s been to a boil and you’ve put it to a simmer. Then you put in your chili powder, your cayenne if you didn’t put in fresh chilis up before where I didn’t mention; a lot of the former and not very much of the latter if you’re not used to working with it.

You put in your cumin until it smells good, a dash of savory, a whole lot of fresh ground black pepper, some garlic and onion powder maybe, and stir it on up and let it cook a long while. Then do that again but add less of everything, adding more chili powder too, and maybe a dash more salt, and this is important, this is when you add some spicy hot hungarian paprika. Now you gotta start tasting it, but wait til the spoonful has cooled to even bother. Then just cook it real slow for a long time. Take it off the heat when you go to bed, after you’ve had some, cook it again the next day. Add to it, work on it, and after a few days you’ll know how you want to change it yourself next time. A few times after that you’ll love it. Get some really, really sharp cheddar (Cabbot’s Hunters’ Favorite is my mine) and some corn chips to eat it with.

[2pelo_honey]

@BrainGlutton

When using two pounds of meat, I like to add two cans of corn (drained), or four cobs of fresh corn, slicing the kernels off directly into the pot.

I’ve used corn before, if in the mood, and another vegetable I like in it is zucchini…matter of fact, I’ve used both a couple times in mid-Aug as a “Summer Chili”, when I can get really nice ones at farm stands.

[WhyNot]

@BrainGlutton

When using two pounds of meat, I like to add two cans of corn (drained), or four cobs of fresh corn, slicing the kernels off directly into the pot.

If there’s a Trader Joe’s near you, try a bag of their frozen roasted corn. I use it in my “taco soup” instead of plain corn, and it makes a world of difference.

[GrizzRich]

Don’t let the “THAT ain’t chili” folks sway you.
I’ve eaten a chili in a LOT of places… and never are any two the same.
But they’ve ALL been good.

Personally, I’m not a fan of chili powder. I’d rather use some Frank’s Hot Sauce instead.

[2pelo_honey]

@GrizzRich

Don’t let the “THAT ain’t chili” folks sway you.
I’ve eaten a chili in a LOT of places… and never are any two the same.
But they’ve ALL been good.

Personally, I’m not a fan of chili powder. I’d rather use some Frank’s Hot Sauce instead.

I like both!!!

[BrainGlutton]

@dropzone

As long as there are no tomatoes…

What’s the hangup about tomatoes anyway? They add a bit of sweetness to balance the heat of the peppers and the flavor of the onions and garlic.

[Critical_Mass]

garlic
onion
extra lean ground beef
1" cubed sirloin
de-cased hot italian sausages
salt, pepper
cumin
oregano
chili powder
minced hot pepper
stout beer
tiny little bit of shaved unsweetened chocolate
wee bit of mustard powder
low sodium beef stock

Somehow get above ingredients cooked, combine, simmer.

Serve with beer.

[Critical1]

well the second batch came out much better,
I added more cummin, chili powder, basil, (some corn) salt, pepper and some extra crushed red peppers.
and then I added some Cinnamon,

noone knows wtf but the all like it. I didnt add alot probably 3 tables spoons or so to a halfgallon or more.

it was really good.

[Chefguy]

@Ensign Edison

You take the beef and you brown it up with some onion and a dash of some heavy beer. You take the beans (kidney and pinto) because you are poor and beans is good protein, and you take some tomatoes in some form, say a few big cans or baskets – in cans you might use whole plum peeled and diced, for the texture difference – and you put it in with the beef and onion. You put in salt and pepper and you DON’T add any other seasoning for about twenty minutes, once it’s been to a boil and you’ve put it to a simmer. Then you put in your chili powder, your cayenne if you didn’t put in fresh chilis up before where I didn’t mention; a lot of the former and not very much of the latter if you’re not used to working with it.

You put in your cumin until it smells good, a dash of savory, a whole lot of fresh ground black pepper, some garlic and onion powder maybe, and stir it on up and let it cook a long while. Then do that again but add less of everything, adding more chili powder too, and maybe a dash more salt, and this is important, this is when you add some spicy hot hungarian paprika. Now you gotta start tasting it, but wait til the spoonful has cooled to even bother. Then just cook it real slow for a long time. Take it off the heat when you go to bed, after you’ve had some, cook it again the next day. Add to it, work on it, and after a few days you’ll know how you want to change it yourself next time. A few times after that you’ll love it. Get some really, really sharp cheddar (Cabbot’s Hunters’ Favorite is my mine) and some corn chips to eat it with.

Now see, I disagree with adding the spices to the liquid. Sauteing the spices in a bit of oil releases the oils contained in the spice, adding some depth and punch to the chili and probably negating the need to add more later.

[pulykamell]

@Critical1

well the second batch came out much better,
I added more cummin, chili powder, basil, (some corn) salt, pepper and some extra crushed red peppers.
and then I added some Cinnamon,

noone knows wtf but the all like it. I didnt add alot probably 3 tables spoons or so to a halfgallon or more.

it was really good.

I hope you mean 3 tablespoons of chili powder and not cinnamon. At any rate, cinnamon is not that unusual an ingredient in chili, at least not for me. Just a little pinch will help wake things up, and the combination of meat and cinnamon is pretty usual in a lot of Mexican cuisine.

[Chefguy]

@pulykamell

I hope you mean 3 tablespoons of chili powder and not cinnamon. At any rate, cinnamon is not that unusual an ingredient in chili, at least not for me. Just a little pinch will help wake things up, and the combination of meat and cinnamon is pretty usual in a lot of Mexican cuisine.

I was hoping the same thing. Cinnamon is an extremely potent spice; I find that a pinch or two is plenty. Oops, I see that’s what you said also. I like a pinch in my spaghetti sauce, as well.