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re: How to punch up my chili
Posted on 8/15/23 at 1:16 pm to Roscoe14
Posted on 8/15/23 at 1:16 pm to Roscoe14
As mentioned, make a homemade chili puree but lightly toast the chilis in oil first. Flavor compounds are soluble in water but aroma compounds are soluble in oil. This will give your chili a robust depth of flavor.
I also cook the meat, veg, and sauce separately then bring everything together for the final 10 minutes of cooking. One more tip sweat fresh diced onion, red bell peppers, and poblanos to add texture and a fresh flavor to the final product.
I also cook the meat, veg, and sauce separately then bring everything together for the final 10 minutes of cooking. One more tip sweat fresh diced onion, red bell peppers, and poblanos to add texture and a fresh flavor to the final product.
0
Posted on 8/15/23 at 1:22 pm to Roscoe14
quote:
I love using a piece leftover smoked brisket cubed up, but you could do that with any piece of beef.
Cubed beef is the real thing and so much better than ground.
Posted on 8/15/23 at 1:24 pm to Roscoe14
When you first start simmering it, drop in a ghost pepper. Remove it a few minutes before you serve.
Posted on 8/15/23 at 1:47 pm to Roscoe14
To toss in with all the other ideas, for any oil needs try and get some beef tallow. Either homemade or the wagyu tallow off Amazon in the black tub. Maybe use brisket for the meat and render the trimmings. I have not done this for chili but some good tallow adds a good layer of flavor in the background to the dishes I have used it in imo.
Posted on 8/15/23 at 2:15 pm to Roscoe14
I've been looking at some of the recipes from the Terlingua TX chili cook offs.
Most of the entrants use a second dump about an hour before turn in.
I've never tried this but come fall/winter it's on my list to give it a shot.
2022 winner's recipe
Most of the entrants use a second dump about an hour before turn in.
I've never tried this but come fall/winter it's on my list to give it a shot.
2022 winner's recipe
Posted on 8/15/23 at 2:22 pm to Roscoe14
quote:
The consensus here is that I am making a mistake by using fresh chili peppers instead dried. Sounds counterintuitive
Fresh peppers have a more vegetal taste and are good for green chilis and green sauces. Dried peppers have a more concentrated and earthy flavor and are better for red chilis and sauces. Hydrating the dried peppers is a good method or you can grind the peppers into a powder which is what I do. I make a big chili mix using dried cascabels, anchos, arbols, morita (or chipotles), passila, new mexico and then add cumin, oregano, smoked paprika and garlic to the mix. I make a big batch I can use all winter and keep it in the freezer to preserve freshness.
Posted on 8/15/23 at 2:25 pm to Roscoe14
A little cinnamon, maybe a little nutmeg.
Posted on 8/15/23 at 2:31 pm to Roscoe14
A few spashes of fish sauce
Posted on 8/15/23 at 3:23 pm to NOLAGT
quote:
the wagyu tallow off Amazon in the black tub. Maybe use brisket for the meat and render the trimmings.
I use that same tallow in my chili. And always have a 1lb chunk of smoked brisket that I froze from the last smoke that gets cubed up and thrown in along with ground meat. A while back I substituted Zing Zang (reg...not spicy) for the tomato sauce and loved it. Semi-sweet chocolate morsels are also a must at the end.
The crumbled up tortilla chips sounds interesting. May add that next go round.
This post was edited on 8/15/23 at 3:25 pm
Posted on 8/15/23 at 3:23 pm to Roscoe14
Skip the roux and thicken with the finest ground masa you can find. I make a slurry with a beer and add. Adds some "earthiness" or some depth to it.
Posted on 8/15/23 at 3:42 pm to Tiger inTampa
Smoked brisket or pork butt instead of tri tip. Dark chocolate.
Posted on 8/15/23 at 3:46 pm to bleeng
quote:
I've been looking at some of the recipes from the Terlingua TX chili cook offs. Most of the entrants use a second dump about an hour before turn in.
Competition chili is different than chili you are going to eat an entire bowl of. In a competition, the judges only take 1 bite so you are trying to make that 1 bite explode hence why they make a seasoning dump just before the judges show up. The chili spice taste starts dissipating within a minute or 2 of being added but with that said, I make 3 spice dumps at the beginning, middle and end sort of like they do in Indian cooking.
Posted on 8/15/23 at 5:05 pm to Roscoe14
- a cup of strong black coffee
- MSG
- put a few ours of low heat smoke in the meat before cookin. Maybe even trying new cuts
You can also play around with the chilis. I use arbol and guajillo in mine quite a bit.
- MSG
- put a few ours of low heat smoke in the meat before cookin. Maybe even trying new cuts
You can also play around with the chilis. I use arbol and guajillo in mine quite a bit.
Posted on 8/15/23 at 8:21 pm to Roscoe14
Honestly I’m not a big andouille guy. I typically do chicken, sausage and sometimes add a little pork.
Posted on 8/16/23 at 6:44 am to Roscoe14
quote:
Any thoughts on improving this? Beer or cumin maybe?
Fish sauce I gives depth of flavor to any savory dish.
Posted on 8/16/23 at 7:23 am to Roscoe14
Chipotle in adobo. Doesn’t take a lot.
Posted on 8/16/23 at 9:22 am to Roscoe14
Thanks much, guys, for all the great things for me to try. 
Posted on 8/16/23 at 9:33 am to cgrand
quote:
crumble up some store bought tortilla chips into the pot and let them melt
I add a cornmeal slurry to mine for texture.
Posted on 8/18/23 at 10:45 am to Roscoe14
Several have mentioned adding smoked brisket, etc. If you don't have any smoked meat, smoked paprika is your friend! You don't need much, but it imparts that smokey flavor without having to actually smoke meat.
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