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Did we eat this back in 2007?
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Tried this chili recipe for the first time... (2 Viewers)
- Thread starter Judge Smails
- Start date
General Malaise
Footballguy
Celery (and carrots) join onions for the basis of any true Italian bolognese sauce so not a stretch at all for chili.
massraider
Footballguy
Instinctive
Footballguy
Timely. Made chili this weekend. Experimented and did it two ways - same chili but one I simmered on stove and one I smoked for the last ~90 minutes.
Leftover BBQ brisket
Tomatoes
garlic
chilies
tons of spices
onions minced up super small
one can of dry cider
Simple, easy...delicious.
Wife said the smoked one was good but wasn't "chili like I want that reminds me of chili when it's chilly out" LOL
Leftover BBQ brisket
Tomatoes
garlic
chilies
tons of spices
onions minced up super small
one can of dry cider
Simple, easy...delicious.
Wife said the smoked one was good but wasn't "chili like I want that reminds me of chili when it's chilly out" LOL
mr. furley
Footballguy
i don't recall any eating that day
mr. furley
Footballguy
by no means is celery a requirement. it doesn't add flavor, just some snap to the bite. i sometimes omit it and don't notice a difference.
This one? https://ericasrecipes.com/smoked-chili-over-the-top/
I have not. The "over the top" part is really just adding all the rendered beef fat to the chili.
There's plenty of flavor there of course, in the fat/grease, but I think you'd want to watch that close to make sure you don't get too much fat. You could have effectively the same thing by just adding all the fat/grease from the pan when you cook the beef and sausage the regular way.
by no means is celery a requirement. it doesn't add flavor, just some snap to the bite. i sometimes omit it and don't notice a difference.
If you're going with celery in Chili, maybe try adding potatoes? Or mushrooms?
And apologies for being a Chili snob here. I think it's growing up in Texas maybe but Chili and BBQ have some "sacredness". I know most don't feel that way.
mr. furley
Footballguy
scribblesnotesby no means is celery a requirement. it doesn't add flavor, just some snap to the bite. i sometimes omit it and don't notice a difference.
If you're going with celery in Chili, maybe try adding potatoes? Or mushrooms?
this being WIsconsin, i think we just load up on as much food as possible in every meal. the more you can add to a dish the better. might mix in some oatmeal to serve it as a breakfast dish.
Scoresman
Footballguy
This recipe is very similar to how my chili recipe has evolved over the years. A few changes in mine.
- I cut my beef in larger pieces that 1/4 to 1/2 inch. They are more like 1/2 to 1 inch. Some of the beef will shred as it cooks which is fine by me.
- I use a variety of dried chilis for some variety. I do use New Mexico, but also throw in some Ancho or pasillas. I also get one of those cans of chipotles in adobo sauce and throw a couple into the puree. This provides heat and amazing flavor from the sauce.
- I have a spice blend that includes coriander, whole cloves, star anise, oregano, and cumin. The depth these different spices adds is crazy good.
- I'm not sure what the tomato soup adds over a can of crushed tomatoes.
- I'll add a splash of cider vinegar for acidity and some dark brown sugar for sweet notes if needed.
Also I use beans only if I'm feeding a lot of people and it's a cheaper filler than adding more meat. I like using the dry Rancho Gordo beans, soaked in a salt bath overnight. Canned beans are gross.
- I cut my beef in larger pieces that 1/4 to 1/2 inch. They are more like 1/2 to 1 inch. Some of the beef will shred as it cooks which is fine by me.
- I use a variety of dried chilis for some variety. I do use New Mexico, but also throw in some Ancho or pasillas. I also get one of those cans of chipotles in adobo sauce and throw a couple into the puree. This provides heat and amazing flavor from the sauce.
- I have a spice blend that includes coriander, whole cloves, star anise, oregano, and cumin. The depth these different spices adds is crazy good.
- I'm not sure what the tomato soup adds over a can of crushed tomatoes.
- I'll add a splash of cider vinegar for acidity and some dark brown sugar for sweet notes if needed.
Also I use beans only if I'm feeding a lot of people and it's a cheaper filler than adding more meat. I like using the dry Rancho Gordo beans, soaked in a salt bath overnight. Canned beans are gross.
Scoresman
Footballguy
by no means is celery a requirement. it doesn't add flavor, just some snap to the bite. i sometimes omit it and don't notice a difference.
If you're going with celery in Chili, maybe try adding potatoes? Or mushrooms?
And apologies for being a Chili snob here. I think it's growing up in Texas maybe but Chili and BBQ have some "sacredness". I know most don't feel that way.
No need to apologize for being chili snobby. Chili is a very polarizing issue. I used to be a strict chili snob until I learned that applying some basic food science just makes it better in some areas. I guess I'm more of a food science snob.
For example with the celery, if you add it at the beginning while cooking your onions, then by the time that pot of chili has cooked for several hours, that celery will have evaporated and you will never notice it was there to begin with. It works in a Bolognese because a Bolognese doesn't have spices or chilis adding so much flavor and you can still taste the aromatics in the final product. If you want the bite that celery can provide, you need to add it in the final hour/half hour of the cooking process and then be prepared for the chili purists to yell at you.
massraider
Footballguy
Smells a bit like a recipe designed for social media.
encaitar
Footballguy
I usually go with a can of spicy V8 over tomato soup or crushed tomatoes.
I also like to finish with some vinegar in the last 20 minutes.
General Malaise
Footballguy
You and I should get together and cook chili some day.
massraider
Footballguy
Ain't no ****ing way I am using tomato soup in a chili. This is a thing?
Dickies
Footballguy
I posted in this thread a couple years ago that I made this recipe while subbing out 100% of the meat for mushrooms.by no means is celery a requirement. it doesn't add flavor, just some snap to the bite. i sometimes omit it and don't notice a difference.
If you're going with celery in Chili, maybe try adding potatoes? Or mushrooms?
And apologies for being a Chili snob here. I think it's growing up in Texas maybe but Chili and BBQ have some "sacredness". I know most don't feel that way.
I was on a heavily restricted diet at the time due to lacerating my esophagus and meat was off limits. It honestly came out phenomenal and was just as tasty as using chuck. I’m obviously not a purist and I like to experiment in the kitchen. At the time I was coming off of a clear liquid diet (broth, gatorade, apple juice), a liquid diet (purées, smoothies) and had moved on to soft foods like soups. By that point I was craving different flavors, and perhaps that skewed my judgement, but the people I shared it with including my mushroom hating kids all loved it.
gianmarco
Footballguy
Have a nice season, guy.I posted in this thread a couple years ago that I made this recipe while subbing out 100% of the meat for mushrooms.by no means is celery a requirement. it doesn't add flavor, just some snap to the bite. i sometimes omit it and don't notice a difference.
If you're going with celery in Chili, maybe try adding potatoes? Or mushrooms?
And apologies for being a Chili snob here. I think it's growing up in Texas maybe but Chili and BBQ have some "sacredness". I know most don't feel that way.
I was on a heavily restricted diet at the time due to lacerating my esophagus and meat was off limits. It honestly came out phenomenal and was just as tasty as using chuck. I’m obviously not a purist and I like to experiment in the kitchen. At the time I was coming off of a clear liquid diet (broth, gatorade, apple juice), a liquid diet (purées, smoothies) and had moved on to soft foods like soups. By that point I was craving different flavors, and perhaps that skewed my judgement, but the people I shared it with including my mushroom hating kids all loved it.
bryhamm
Footballguy
Have you read the original recipe?
mr. furley
Footballguy
there's a popular local diner that serves a chili locals just rave about as being the best ever
it's essentially flavorless tomato soup with bits of ground beef in it. disgusting.
Tau837
Footballguy
by no means is celery a requirement. it doesn't add flavor, just some snap to the bite. i sometimes omit it and don't notice a difference.
If you're going with celery in Chili, maybe try adding potatoes? Or mushrooms?
And apologies for being a Chili snob here. I think it's growing up in Texas maybe but Chili and BBQ have some "sacredness". I know most don't feel that way.
IMO it is silly that we call all variations of BBQ by the same term. BBQ is completely different in Texas, KC, Memphis, St. Louis, eastern NC, western NC/SC, etc. I like most of them, but they are different foods, especially when the focus varies from chopped/pulled pork to ribs to brisket, etc., plus the different regions typically also have different sides.
Same for chili IMO. This version of chili is great, but there are many other variations that are different and great.
Scoresman
Footballguy
Chili cookoff cornhole sounds nice to me.
Scoresman
Footballguy
It's no that far fetched. Tomato soup is essentially just tomatoes and salt. I just dont know what using it over canned tomatoes gets you. But the OP recipe says you can substitute.
Hastur
Footballguy
I learned to make tomato soup this past year. A good tomato soup has much more than just tomatoes and salt. Red bell pepper, onion, garlic, carrot. Depending on what flavor profile you are after, you can put just about anything in it. All you really do is cut up the vegetables into large chunks, coat in a high smoke point oil, and roast in the oven for 45 minutes or so. Take them out of the oven and blend til smooth.
Now, with the above information in mind, think about chili while mentally scanning the vegetable section of your grocery store. What would you use?
Scoresman
Footballguy
The recipe says a can of tomato soup. I dont think Campbells is taking the time you do with your recipe which sounds delicious. I think the can is basically pureed tomatoes and sodium.
massraider
Footballguy
If the recipe did say 12 oz of Hastur's Home Made Oven Roasted Tomato Glory. I think I may change my mind
Judge Smails
Footballguy
A lot of people messin’ with perfection. Seriously, I’ve adjusted the meat/sausage ratios at times, and have dabbled adding the chocolate, but that’s about it. This just works.
bryhamm
Footballguy
Making a batch this weekend. Gonna use some guajillo chlies as well. The original recipe calls for 5-6 of the New Mexico ones. Do you cut back on these at all? If so, how many? How many of the guajillo ones do you add?
Wingnut
Footballguy
For a full batch of Chili I use about 10 guajillos and 3 or 4 arbols. You can never have too many guajillos IMO.
bryhamm
Footballguy
Thanks. Not doing arbol for this batch, but going to incorporate the guajillos.
bryhamm
Footballguy
Took first place in a chili contest at a local bar.
I added a couple of the guajillos chilis in place of a 2 of the new mexico chilis. I also browned up the chorizo first, then cooked the onions in 1/3 cup of the grease instead of olive oil. Made the chili much less greasy than the original way.
I added a couple of the guajillos chilis in place of a 2 of the new mexico chilis. I also browned up the chorizo first, then cooked the onions in 1/3 cup of the grease instead of olive oil. Made the chili much less greasy than the original way.
Congratulations!
And yes, browning the meat first and then removing the meat and only leaving as much of the fat as you want is for sure the best way to do it.
I do the same when using Andouille Sausage for gumbo. Gets a little browning on the meat which is a bonus too.
Ministry of Pain
Footballguy
I do turkey chili which might be very boring to most of you but if you are in the mood and have limited ingredients, this one is easy and it's just me and Mrs most nights
I don't make more than a single batch at a time but we usually have enough for a day or two after
1 lb ground turkey breast
1 large sweet onion, guess you could use almost any kind
several garlic cloves diced up
-1 15 oz can of light kidney and 1 15 oz can of dark kidney beans...tonight we're just going dark
-1 large can of tomatoes, use just about any type you like, I prefer to cut the whole ones up that are peeled right out of the can
-3 to 4 tbsp of chili powder and about 1 tbsp or less of cayenne pepper, in different stages
And yes I use olive oil to start everything but I'm not sure how much I use. La Creuset 5 qt dutch oven...I cover the bottom but not excessive to start cooking the onions and garlic
I add the turkey and that's where I add the chili powder minus maybe a tbsp to add when the rest of the ingredients are put in. I also add the cayenne about this time while I brown turkey
The turkey doesn't really brown up, it just cooks but the seasoning will make it look pretty brown
-I wash my kidney beans so apparently that cuts down on gas, add those and the tomatoes after I brown up the meat and then toss in a little more chili powder and cayenne into the more liquid part of the chili, add some salt and then I get it to a boil and turn it down to about 1-simmer on the oven and I have been cooking it for about 2 hours, gonna try 3 tonight. is there a rhyme or reason for how long to cook chili?
I've heard some folks only cook it about 20-30 minutes and that seems extremely short of what i think it needs.
-I do add some more olive oil usually after I start browning the meat up with the onion and garlic, it usually needs it because turkey don't have much fat in it.
Also i tend to add in about a half can of water from the tomato can I use, it might not seem like it at first but eventually it gets so thick that you need some.
I don't make more than a single batch at a time but we usually have enough for a day or two after
1 lb ground turkey breast
1 large sweet onion, guess you could use almost any kind
several garlic cloves diced up
-1 15 oz can of light kidney and 1 15 oz can of dark kidney beans...tonight we're just going dark
-1 large can of tomatoes, use just about any type you like, I prefer to cut the whole ones up that are peeled right out of the can
-3 to 4 tbsp of chili powder and about 1 tbsp or less of cayenne pepper, in different stages
And yes I use olive oil to start everything but I'm not sure how much I use. La Creuset 5 qt dutch oven...I cover the bottom but not excessive to start cooking the onions and garlic
I add the turkey and that's where I add the chili powder minus maybe a tbsp to add when the rest of the ingredients are put in. I also add the cayenne about this time while I brown turkey
The turkey doesn't really brown up, it just cooks but the seasoning will make it look pretty brown
-I wash my kidney beans so apparently that cuts down on gas, add those and the tomatoes after I brown up the meat and then toss in a little more chili powder and cayenne into the more liquid part of the chili, add some salt and then I get it to a boil and turn it down to about 1-simmer on the oven and I have been cooking it for about 2 hours, gonna try 3 tonight. is there a rhyme or reason for how long to cook chili?
I've heard some folks only cook it about 20-30 minutes and that seems extremely short of what i think it needs.
-I do add some more olive oil usually after I start browning the meat up with the onion and garlic, it usually needs it because turkey don't have much fat in it.
Also i tend to add in about a half can of water from the tomato can I use, it might not seem like it at first but eventually it gets so thick that you need some.
Last edited:
Senor Schmutzig
Footballguy
I made this yesterday, and I have to say, it's probably one of the best chilis that I have had. I really liked the flavor. Can't wait to try it again today after it had a chance to sit overnight.
mr. furley
Footballguy
made a batch yesterday, too
Hastur
Footballguy
I'm on a couple of 'Soup' groups on FB, and someone posted this. I thought it was interesting and wanted to share here.
I’m not a big AI user but I’ve been having fun on ChatGPT with recipe tweaks. Here’s an example of what I asked and what it suggested.
My question: You are a professional chef and you have won chili contests around the world. Please take a look at this recipe and tell me what we could do to make it have that special extra taste
2 teaspoons olive oil
1 yellow onion, chopped
3 garlic cloves, minced
1 medium red bell pepper, chopped
1 pound extra lean ground turkey or chicken (99%)
4 tablespoons chili powder* (I used McCormick chili powder - please read the notes section on this)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt, plus more to taste
1 (28-ounce) can diced tomatoes or crushed tomatoes
1 1/4 cups chicken broth
2 (15 oz) cans dark red kidney beans, rinsed and drained
1 (15 oz) can sweet corn, rinsed and drained
For topping: cheese, avocado, tortilla chips, cilantro, sour cream
ChatGPT suggestions:
Your chili recipe already sounds delicious! To give it that special extra taste, consider these suggestions:
1. **Roasting Spices and Vegetables**: Before adding them to the pot, lightly roast your spices, onion, and bell pepper. This enhances their flavors and adds a smoky depth.
2. **Meat Preparation**: Brown the ground turkey or chicken well to develop a richer flavor. Consider adding a bit of smoked paprika during the browning process.
3. **Tomato Paste**: Add a tablespoon of tomato paste with the onions and garlic. This will add a rich, concentrated tomato flavor.
4. **Use Fresh Herbs and Spices**: Replace some dried herbs with fresh ones, like oregano, and add them towards the end of cooking.
5. **Beer or Coffee**: Replace a portion of the chicken broth with a dark beer or a bit of strong brewed coffee. Both add a unique depth of flavor.
6. **Chocolate or Cocoa Powder**: Stir in a small amount of dark chocolate or a teaspoon of unsweetened cocoa powder. This adds a complex, earthy note.
7. **Acidic Component**: A splash of apple cider vinegar or lime juice added towards the end can brighten up the flavors.
8. **Varied Beans**: Consider using a mix of beans, like black beans or pinto beans, for variety in texture and taste.
9. **Simmering Time**: Let the chili simmer on low heat for a longer time, if possible. Slow cooking enhances the flavors.
10. **Garnishes**: Fresh garnishes like chopped cilantro, diced avocado, a dollop of sour cream, or a squeeze of lime can add freshness and contrast.
Experimenting with these tweaks can really elevate the flavors in your chili. Enjoy your cooking!
Kinda fun!!!
I’m not a big AI user but I’ve been having fun on ChatGPT with recipe tweaks. Here’s an example of what I asked and what it suggested.
My question: You are a professional chef and you have won chili contests around the world. Please take a look at this recipe and tell me what we could do to make it have that special extra taste
2 teaspoons olive oil
1 yellow onion, chopped
3 garlic cloves, minced
1 medium red bell pepper, chopped
1 pound extra lean ground turkey or chicken (99%)
4 tablespoons chili powder* (I used McCormick chili powder - please read the notes section on this)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt, plus more to taste
1 (28-ounce) can diced tomatoes or crushed tomatoes
1 1/4 cups chicken broth
2 (15 oz) cans dark red kidney beans, rinsed and drained
1 (15 oz) can sweet corn, rinsed and drained
For topping: cheese, avocado, tortilla chips, cilantro, sour cream
ChatGPT suggestions:
Your chili recipe already sounds delicious! To give it that special extra taste, consider these suggestions:
1. **Roasting Spices and Vegetables**: Before adding them to the pot, lightly roast your spices, onion, and bell pepper. This enhances their flavors and adds a smoky depth.
2. **Meat Preparation**: Brown the ground turkey or chicken well to develop a richer flavor. Consider adding a bit of smoked paprika during the browning process.
3. **Tomato Paste**: Add a tablespoon of tomato paste with the onions and garlic. This will add a rich, concentrated tomato flavor.
4. **Use Fresh Herbs and Spices**: Replace some dried herbs with fresh ones, like oregano, and add them towards the end of cooking.
5. **Beer or Coffee**: Replace a portion of the chicken broth with a dark beer or a bit of strong brewed coffee. Both add a unique depth of flavor.
6. **Chocolate or Cocoa Powder**: Stir in a small amount of dark chocolate or a teaspoon of unsweetened cocoa powder. This adds a complex, earthy note.
7. **Acidic Component**: A splash of apple cider vinegar or lime juice added towards the end can brighten up the flavors.
8. **Varied Beans**: Consider using a mix of beans, like black beans or pinto beans, for variety in texture and taste.
9. **Simmering Time**: Let the chili simmer on low heat for a longer time, if possible. Slow cooking enhances the flavors.
10. **Garnishes**: Fresh garnishes like chopped cilantro, diced avocado, a dollop of sour cream, or a squeeze of lime can add freshness and contrast.
Experimenting with these tweaks can really elevate the flavors in your chili. Enjoy your cooking!
Kinda fun!!!
SWC
Bromigo
its better that way because its better that way take that to the bank bromigo
mr. furley
Footballguy
well, i'm really shoveling it in pretty quickly so the choking factor is lower with ground beef
Scoresman
Footballguy
Superbowl = chili for us, and this is the first year family and friends are letting me tweak my recipe so I'm finally going to try this one, but also incorporate some of my own additions.
- Chicken broth instead of beef broth. Unless it is homemade beef broth, chicken broth is generally much more flavorful than beef.
- My spice mix is expanded to include cloves, star anise, coriander, dark brown sugar, and cumin. For something like this i will also use whole spices and toast/grind myself.
- Some umami bombs because who doesn't like umami? This will be in the form of soy sauce and marmite.
- Depending how deep the flavors are, I may add some apple cider vinegar.
-
- Chicken broth instead of beef broth. Unless it is homemade beef broth, chicken broth is generally much more flavorful than beef.
- My spice mix is expanded to include cloves, star anise, coriander, dark brown sugar, and cumin. For something like this i will also use whole spices and toast/grind myself.
- Some umami bombs because who doesn't like umami? This will be in the form of soy sauce and marmite.
- Depending how deep the flavors are, I may add some apple cider vinegar.
-
Wingnut
Footballguy
Agree on chicken broth. I use it 90% of the time and rarely use beef unless it HAS to be beef.
Marmite is interesting. I've been using THIS (shiitake powder) lately for umami lately and really like it.
I'll also add a little molasses sometimes, it adds nice depth and just a touch of sweetness.
