Posted on 01/31/2022 3:17:16 PM PST by mylife
gotta admit up front: The title of this article is somewhat misleading. Yes, we will discuss chili, and yes, it's the best chili I personally have ever made.
But! To call something "the best chili ever" implies that the recipe is perfect, and perfection implies that there is no room for improvement. I can only hope that others will continue perfecting the chili work that began on the Tex-Mex border, and that I continue testing, well after the last rich and spicy remnant is licked clean off the bottom of the bowl. With that disclaimer out of the way, let's move on to the testing.
My first step was to set up some parameters that would define the ultimate chili. Certainly, there are disputes in the chili world as to what makes the best. Ground beef or chunks? Are tomatoes allowed? Should we even mention beans? But I think we can all agree on a few things.
The ultimate chili should:
Have a rich, complex chile flavor that combines sweet, bitter, hot, fresh, and fruity elements in balance. Have a robust, meaty, beefy flavor. Assuming that it contains beans, have beans that are tender, creamy, and intact. Be bound together by a thick, deep-red sauce.
To achieve these goals, I decided to break down the chili into its distinct elements—the chiles, the beef, the beans, and the flavorings—perfecting each one before putting them all together in one big happy pot.
The Chiles: this important, as is the meat, i add beef chorizo as well
(Excerpt) Read more at seriouseats.com ...
Thanks. I should have known. She and I kid each other.
if you must use beans, only kidneys, black beans and pintos are acceptable
sounds very acceptable
**No self-respect’n Texan puts beans in thar chili.**
No silf-rispectin Tixen puts baynz in thar chilluh.
That is spelled the way it is actually spoken.
acceptable, turkey is NOT
Rule #1 for chili...it has to be simple. THis one has too many ingredients and too much labor.
took me 30 years to figure out browning the meat is a waste of time
Family secret recipe for chili. Passed on down. It’s called “DFC”. Dads f***ing chili. Noone beats it and our friends flock to it whenever I make it. I don’t give up secrets either. It does have beans in it though.
I not only put in beans, but (because I grew up with it that way) I also put in macaroni noodles...and I like it.
yes, red beans, because I’m an artist and all about color. Green bell pepper adds beautiful color. Just me.
at least it contains no lavender, no cinnamon no prunes
wtf? its chili yall
like pasta fazoul?
This makes me want to go to a chili cook off. The weather is just right for it.
Hormel?
You an also use raisins for the chili. Add handfuls to taste. The raisins will disappear during the simmering and no one will know the secret.
I used to brown my meatballs.. waste of time...
Sounds like chilli mac
hence the thread, tis the season.
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