Editorial Best Chili Recipe

[Ironwardog]

I usually put a ton of chili powder, cumino and some brown sugar in. Little baking soda will knock down the acidity. Soy sauce or worster sauce nice additions as well with one being mentioned above.

The Worcester is a damned good idea I may have to add that into the hamburger patty.

 

[NEHusker54]

This has been my favorite big toe

 

[BIG TONE SOPRANO]

Tomato paste is a big umami packer for beef stews or chilis. Increasing glutamate levels are cheat codes to increasing flavors in dishes like chili. Other ways to boost glutamate for umami flavor are adding dried mushroom powder, adding anchovies (sounds gross but actually works and you won't taste the fishiness), or by adding msg. If adding tomato paste from a can you should add this to pot first and cook it till rich in color, and then add liquids.

This guy ain’t playin’

 

[lee_carvallo_12]

@#HBD does a killer 3-ingredient chili soup. Beans, beef, tomatoes.

 

[vailhusker]

I don't know I just ask Dean what recipe he uses every year.

 

[Toe]

Tomato paste is a big umami packer for beef stews or chilis. Increasing glutamate levels are cheat codes to increasing flavors in dishes like chili. Other ways to boost glutamate for umami flavor are adding dried mushroom powder, adding anchovies (sounds gross but actually works and you won't taste the fishiness), or by adding msg. If adding tomato paste from a can you should add this to pot first and cook it till rich in color, and then add liquids.

Yeah, I didn't go into too much depth on the umami booster part of my post, but this is pretty much spot on.

I often add some Thai fish sauce (usually Tiparos brand) - it packs a punch. And of course Worcestershire sauce is basically just a doctored up fish sauce. Soy sauce works too, but it's such an instantly recognizable flavor that it really needs to be used with restraint, lest you end up with a big pot of 'Chinese chili'.

Those umami mushroom powders can take some caution and experimentation, too. I tried using the Trader Joe's version, and it was just way too intensely mushroomy. The McCormick version is more balanced, with onion and garlic powder. I'm thinking about trying it out as a base for a BBQ rub...

 

[Dawgsauce]

Yeah, I didn't go into too much depth on the umami booster part of my post, but this is pretty much spot on.

I often add some Thai fish sauce (usually Tiparos brand) - it packs a punch. And of course Worcestershire sauce is basically just a doctored up fish sauce. Soy sauce works too, but it's such an instantly recognizable flavor that it really needs to be used with restraint, lest you end up with a big pot of 'Chinese chili'.

Those umami mushroom powders can take some caution and experimentation, too. I tried using the Trader Joe's version, and it was just way too intensely mushroomy. The McCormick version is more balanced, with onion and garlic powder. I'm thinking about trying it out as a base for a BBQ rub...

I forage here in the WNC mountains for shrooms and typically am using either chanterelle or maitake powder from the mushrooms I find. Check out the website Japanese Pantry for some amazing Soy or Umami options as well. What brand Worcestershire do you use? I like Col. Pabst, but not tied to it.

https://thejapanesepantry.com/

 

[redtomato]

I do dutch oven too. I start it really thin. Like 2 64 Oz tomato juice. No tomato paste. It definitely thickens up but I wouldn't consider it thick. 4 hours doesn't make it taste much different than if you did it in a crock pot. 6 you're really getting some smokey flavor. I can't imagine longer could be worse.

I like to chop up the onion, jalapeños and any other peppers really small too. Wife is picky about big vegetable chunks. She doesn't even know they're in there.

Jim. I do mine on the smoker as well. Do the over the top method with your meat and let the juices drip in. It adds so much flavor. Not the healthiest, but if your looking for knock your dick off chili this is it.

 

[HughJanus]

Tomato paste is a big umami packer for beef stews or chilis. Increasing glutamate levels are cheat codes to increasing flavors in dishes like chili. Other ways to boost glutamate for umami flavor are adding dried mushroom powder, adding anchovies (sounds gross but actually works and you won't taste the fishiness), or by adding msg. If adding tomato paste from a can you should add this to pot first and cook it till rich in color, and then add liquids.

 

[Black Dean]

Protein:

1 pound of ground sausage

1 pounds of hamburger

1 pound of steak (whatever you prefer)

1 pound of bacon



Seasoning:

chili powder

cayenne pepper

ground coriander

ground cumin

garlic powder

onion powder

Smoked paprika

salt

black pepper



Butter & Grease:


bacon grease from cooked bacon.

2 tablespoons unsalted butter.



Veggies:


1 green peppers grilled

1.5 jalepeno peppers grilled

1 red bell peppers grilled

1 red onion diced

1 head of garlic minced



Liquid:

2 (14.5oz) of diced tomatoes

1 (12oz - larger) tomato paste

12 ounces lager beer

1.5 cup chicken stock



STEPS:

Fry the bacon and save the bacon grease and get out the steaks to get to room temperature and can salt and pepper.



Slice the red, green peppers in half and de-core & de-seed. De-seed 80% of the jalapeños.


Sear the steak, cook and cut the steak into small bite size chunks.


When bacon is cool then chop and can be added to the steak.

Roast the green & red peppers & 80% of the jalapeños for 40m at 470 degrees

The 20% of the other jalapeño use raw

Mix the uncooked hamburger and sausage together then add all the seasoning and mix again:


1 teaspoon of chili powder

1 teaspoon of cayenne pepper

1 teaspoon of ground coriander

1 teaspoon of ground cumin

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 teaspoon of paprika

1 teaspoon of salt

1 teaspoon of black pepper



Let hamburger and sausage cook on low till it's brown, drain the juice, mix the bacon and steak into the sausage and hamburger.


Chop the cooked peppers and jalapeños.

Chop and dice red onion & minced garlic and in a chili pot pan let it sweat

Add red onions and garlic to the pot with the meat along with the peppers and jalapeños. Add the bacon grease & 2 tablespoons unsalted butter, salt, black pepper and let it cook into the meats and veggies.


Add: chili powder, cayenne pepper, the (2) cups of tomato sauce (or dice tomato’s) and stir & simmer for 10-15 minutes


Add ground coriander and ground cumin. Then add the chicken stock and stir & simmer. For 10-15

Add the garlic powder, onion powder & smoked paprika. Mix in the lager and stir & simmer for 10-15


Mix in the tomato paste and stir & simmer for 4 hours to marinate all flavors.

 

[slattimer]

Chicken bacon jalapeño popper white chili soup. It’s spectacular.

 

[Snockered69]

Great ingredient to add to chili is coffee. Espresso deep rich flavor for thick chili, black cup of coffee for thinner chili.

Also good place to start for novice chili aficionados
https://www.chilicookoff.com/winning-recipes of the winner are posted, fun to play around with.

 

[betsch]

I don't know I just ask Dean what recipe he uses every year.

The way people would gush about his prime rib recipe was pathetic.

 

[BIG TONE SOPRANO]

The way people would gush about his prime rib recipe was pathetic.

It’s a pretty big running joke at this point

 

[betsch]

It’s a pretty big running joke at this point

Yes, but you know some of those turds were just kissing his ass LOL.

 

[lee_carvallo_12]

The way people would gush about his prime rib recipe was pathetic.

The best was people asking if his grill was for sale for 3-4 years. He was so confused.