| Chili is a metaphysical thing in the world of cooking. | | | | Tip 3. Most people that I know of that make chili at |
| There are major competitions all over the United | | | | home just use plain old boring everyday Jalapeno's. |
| States, and believe me they can get really cutthroat. | | | | This is fine in most cases and they do bring the "heat!" |
| People take their chili seriously! Chili is a creation that is | | | | But the fact of the matter is that there is a world of |
| highly personal to the person that has created the dish. | | | | different chilies out there. Anaheim, Poblano, Serrano, |
| Lots of folks can work a lifetime to perfect a chili | | | | Sante Fe Chilies, Ancho Chilies, The very popular these |
| recipe and that is no joke. Just ask anyone that has | | | | days Chipotle in Adobo sauce or Chipotle powder, |
| ever competed in a chili cook off. If you are a newbie | | | | Cayenne, Tabascos, Thai Chili, Habanera, and Scotch |
| to the world of chili and want to get out of "the canned | | | | Bonnets! The list can go on and on from country to |
| stuff," then welcome! Even if you are an old hat at | | | | country. So why not try to use more than one type of |
| making chili, welcome! The tips herein will do no harm | | | | chili pepper in your chili? Change the flavor, do not |
| and only enhance your chili experience! Lets get some | | | | settle for the mundane! Have fun! |
| tips! | | | | Tip 4. first thing is first! Cook the meat! Any meat that |
| Tip 1. What if your chili is too thick? What kind of chili is | | | | you are using should be cooked first. Brown the meat |
| it? White?, Red? Beef? Chicken? If your chili is too | | | | way before you have to add the liquids to the recipe. |
| thick do not use water to thin it out that is what | | | | Browning the meat aids in locking in the flavor of the |
| everyone in the world does. Use broth instead! Water | | | | meat. You do not want your meat to get soggy with |
| will "kill" the hard worked for flavor of your chili creation. | | | | the liquids from the chili recipe. I prefer to sear cook |
| Broth adds the liquid that you need and unlike water it | | | | my meat. That is turn the flame up high and putting the |
| also adds flavor and depth to your chili recipe! | | | | meat in the pan of my fave the cast iron skillet and so |
| Tip 2. What if your chili is way to thin? You could add | | | | it sizzles quick and stir it around a bit and then turn the |
| some tomato paste to it as one way to thicken it. Try | | | | heat down. This is a classic searing technique that |
| it a little bit by little bit until you achieve the consistency | | | | locks the flavor into the meat. |
| that you are looking for! What if the tomato paste | | | | Tip 5. The better the meat the better the meal! It is a |
| does not make your chili thick the way you want it to? | | | | fact that the better the quality of any meat or main |
| Then the next step is to try to use something like | | | | component for a meal the better the meal. Remember |
| cornstarch or corn flour commonly called masa flour! | | | | that is it quality over quantity! Just because you can |
| You can also try the old school use of cornmeal. I like | | | | get some meats cheap and get lot's of it does not |
| this one myself. Cornmeal gives a good texture. Some | | | | mean that it is quality meat and that you will get a |
| people I know in the Southern United States say to | | | | quality meal. If you have to use a cheaper meat that is |
| just use good old fashioned instant mashed potatoes. | | | | less tender then expect to cook your chili longer to |
| Not bad! It works and adds texture as well. Then the is | | | | soften it up and consider using a meat tenderizer on it |
| the no calorie way to do it by using arrow root mixed | | | | to aid in the softening of the cheaper cuts and cook |
| with a bit of water and then added to the chili and | | | | the chili longer and you should be OK. In the long run if |
| stirred. As you can see there are many way to make | | | | you can afford to get the better cuts then I always |
| your chili thicker. The choice is yours and you should | | | | day do it! |
| experiment. | | | | |