EDIT: I DON'T KNOW CHILI FROM A HOLE IN THE GROUND.

[Freeky]

While I do not want a straight up recipe (since I'll be in a competition), I would like to ask if you have any tips for cooking goddamn amazing chili.  Do you have?

Also other people too, I don't mean to be dissing.

[East Coast Hustle]

Cheap beer.

Depending on the size of the batch, I use a can or two of cheap yellow lager (note: this is the ONLY acceptable use for PBR) to deglaze the pan after the meat is browned.

Specifically, I use that for beef chili. I probably wouldn't use it for pork chili as I usually make chili verde with pork and beer doesn't lend itself to that as well.

Also I prefer my chili powder to be made from 100% ground new mexican chilies.

[East Coast Hustle]

oh, and whole metric fucktons of fire-roasted anaheims and poblanos. You can add heat with other peppers, but the flavor from those is killer.

[Freeky]

I shall use beer if I use beef, then.  Thanks!



I may end up needing to eat this for a while, so I'll probably go milder than that.  My mouf, it is de-acclimated to spicy. 

[LMNO]

Take as much time as possible to develop your savory items. I've been told that to get the full effect of sweated onions, they need to be cooked slowly for at least 15-20 minutes. ECH may be able to clarify or debunk that. But the flavor base is essential. Also, you should look into the bean/no-bean controversy.

Also, try to get as much Malliard reaction as you can when searing the meat. All the typical techniques apply: don't crowd the pan, wait before the first flip/stir, etc.

Finally, TASTE AS YOU GO. This is my biggest sin, and I have to keep reminding myself to do this.

[Mesozoic Mister Nigel]

My chili secret weapon is jalapenos. They have a very distinctive pepper flavor without adding much heat, which is perfect because I have four picky children.

[Freeky]

I've been told that to get the full effect of sweated onions

   

Also, try to get as much Malliard reaction as you can when searing the meat.

Everything else sounds pretty good, though, and confirmed a lot of what I was already thinking.

[East Coast Hustle]

The maillard reaction is pretty much what makes cooked food taste good. It's when the natural sugars caramelize leaving that nicely browned outer surface. In other words, whatever kind of meat you decide to use you need to brown it separately before you add it to the pot with everything else.

As for the sweated onions, I suspect that part is a joke people like me play on foodies. The sugars in the onion either caramelize or they don't, and then once they do they either burn or they don't. Whether it happens in 10 minutes or 20 doesn't make much difference, as long as you don't burn them.

[Eater of Clowns]

I'm a fan of bean chili, controversy be damned!  And if you do bean chili, use fresh beans.  Seriously, canned beans can GTFO.

This also might be a sin, but the best chili I've made has been by dry rubbing turkey thighs and slow cooking them.

[East Coast Hustle]

Although I myself usually enjoy more traditional chilis, I have trouble with the idea that something that's basically glorified meat slop is something to get all purist about.

No pineapples, though. Ever. I will choke someone to death with a whisk if I ever see pineapples in chili again.

[Cain]

No pineapples, though. Ever. I will choke someone to death with a whisk if I ever see pineapples in chili again.

I just have no words....who is responsible for this atrocity?

[Freeky]

Pineapples in chilli sounds... kinda gross.


It's tasty on pizza though.

[Cain]

It's tasty on pizza though.

[Eater of Clowns]

Have you tried quinoa chili?

Now that sounds tasty.

[Eater of Clowns]

I won't say anything else about chili, but I will ask you this, Freeky:

How well do you know your audience in the competition?  Because the important thing here isn't your adherence to chili standards - it's theirs.  Will THEY be chili purists?