Spyderco Forums

Slicing up the onions, peppers, garlic, chilli peppers with my K12P this evening it struck me that there might be a few chilli wizards here.

Any good tips?

This is one of my favorite recipes for chili, it's really simple too. It's designed around a low carb diet so no pasta or beans but you can add those if you choose.

https://youtu.be/Buhf9PSO9WY

If you're into spicy chili, my wife just made some last weekend...a few drops of this stuff, seriously...just a few drops, and you're set for spicy!

Yum. I love chili. I have to say, HORMEL makes a very good canned chili.

Anyone else use cinnamon in their chili?

My favorite recipe calls for cinnamon and uses cubes of roast or stew meat, rather than ground beef.

I also have some (blasphemy, I know) vegan chili a while back that was really good. I'll have to see if I can find that recipe.

I do an awesome venison Chili. Takes me around 4 hours to make it and cook it.

TomAiello wrote: ↑

Mon Feb 04, 2019 10:50 am

Anyone else use cinnamon in their chili?

My favorite recipe calls for cinnamon and uses cubes of roast or stew meat, rather than ground beef.

I also have some (blasphemy, I know) vegan chili a while back that was really good. I'll have to see if I can find that recipe.

Ah vegan chili, you mean "vegetable soup" lol.

Apparently Cincinnati style chili (Skyline, Gold Star) has cinnamon in it. I've heard people say they can't stand it for that reason and it's all they taste but I grew up with it and really don't taste the cinnamon apart from the chili itself. Maybe I'm just used to it. I've never tried adding it to my own chili but I think I will. My wife makes amazing chili and I don't know how she does it because most people talk about simmering for hours etc but she can whip up a pot of really good chili in a half hour.

Cayenne and black pepper, onion, garlic, ground chuck or ground round, jalepeno pepper, tomatoes, tomato sauce (some like to use Rotel), cumin, chili powder, paprika, red beans (non-sweet) and/or black beans. Add a some Tennessee Pride Hot breakfast sausage and bacon for a kick.

I cook a fair amount of chilli and my taste is as follows:

1. Pork mince gives a better flavour than beef mince.
2. Always use fresh chilli and dried chillies to balance heat with fruitiness. If you can find Chipotle paste then get some as it adds flavour and depth
3. You can't add too much cumin. You can add too much oregano and chilli powder, both of which get stronger with longer cooking.
4. Add the beans last, preferably in the last hour of cooking.
5. Slow cooking for 4 hours or more is a must.
6. Drying your chilli for 30 minutes in the oven, open topped at 70oC before serving makes for a creamier texture.

I'm thinking that it might be possible to add too much cumin. Just saying.

Crux wrote: ↑

Tue Feb 12, 2019 11:52 am

I'm thinking that it might be possible to add too much cumin. Just saying.

I've not managed yet. I guess my tastebuds are atrophied :D

demoncase, would fish based chili be good or do seafood and chili not mix? Like if a person put pieces of tuna, salmon, crab, or other sea meats, into chili with traditional sauces and beans or no beans, would that be good or not likely?

Basil and extra virgin olive oil is always good on fish, and adding garlic is a bonus. It is also good on potatoes.

Crux wrote: ↑

Fri Feb 08, 2019 3:39 pm

I do an awesome venison Chili. Takes me around 4 hours to make it and cook it.

I've tried using every meat known to man making chilli but deer meat ( venison) is truly the very best. I also use Red and Black beans both. The health food store I go to has a great natural, organic chilli powder which is now the only one I use.

When it's all done there is only one hot sauce I use and it's called "Trappey's".

SpyderEdgeForever wrote: ↑

Sun Feb 17, 2019 4:48 am

demoncase, would fish based chili be good or do seafood and chili not mix? Like if a person put pieces of tuna, salmon, crab, or other sea meats, into chili with traditional sauces and beans or no beans, would that be good or not likely?

You'll want a really firm white fish that'll survive slow cooking to make it work- Something that'll hold together and has a very mild flavour.
Monkfish or pollock spring to mind as suitable- but the character of the 'chilli' you end up with will be very different I expect.
Tuna will probably end up quite 'fishy' over a slow cooking.....If it's decent tuna then I wouldn't be slow cooking it- I'd be searing it so it's rare with lime and soy :)

Crab and salmon really deserve better treatment- I wouldn't stick 'em in a chilli.

Point of chilli is to take cheap cuts of beef or ground meat and turn into something spectacular using time and spices.
The subtle textures and flavours of good fish will be utterly swamped

I'd flex the recipe and look at Cataplana- Portuguese pork-and-fish stew......or a spicy paella.

Doc Dan wrote: ↑

Sun Feb 10, 2019 9:42 am

Cayenne and black pepper, onion, garlic, ground chuck or ground round, jalepeno pepper, tomatoes, tomato sauce (some like to use Rotel), cumin, chili powder, paprika, red beans (non-sweet) and/or black beans. Add a some Tennessee Pride Hot breakfast sausage and bacon for a kick.

This sounds a lot like my recipe, though I don't put sausage in mine. If I have venison in it goes. Depending upon how much I'm making I will also throw in two or three whole cloves, (not too many, and reminding people to watch for them) and a couple bay leaves. These add additional flavors for the senses. I sometimes put in crushed tomatoes as well to thicken things up. I make my own datil pepper sauce and it's always added to the mix. Datil peppers have such great flavor in addition to heat. Have a couple nice datil plants starting to flower now. A must for Bar-B-Que too. Dern, this thread has got me ready to make chili.

A small square of baker's chocolate will smooth out the cumin and improve the taste of chili.

A can of Hominy is a great, low octane (gas), substitute for beans.

Masa flower, ground corn, is great for the flavor and it will thicken your chili effectively. If you cannot find masa, run a can of hominy through a food processor or blender then add to your chili.

Tdog wrote: ↑

Sun Feb 17, 2019 11:58 am

Doc Dan wrote: ↑

Sun Feb 10, 2019 9:42 am

Cayenne and black pepper, onion, garlic, ground chuck or ground round, jalepeno pepper, tomatoes, tomato sauce (some like to use Rotel), cumin, chili powder, paprika, red beans (non-sweet) and/or black beans. Add a some Tennessee Pride Hot breakfast sausage and bacon for a kick.

This sounds a lot like my recipe, though I don't put sausage in mine. If I have venison in it goes. Depending upon how much I'm making I will also throw in two or three whole cloves, (not too many, and reminding people to watch for them) and a couple bay leaves. These add additional flavors for the senses. I sometimes put in crushed tomatoes as well to thicken things up. I make my own datil pepper sauce and it's always added to the mix. Datil peppers have such great flavor in addition to heat. Have a couple nice datil plants starting to flower now. A must for Bar-B-Que too. Dern, this thread has got me ready to make chili.

I sometimes use bay leaves, depending on what else I use. The thing about chili is that you really have to try hard to mess it up. As long as it is not sweet and it is pepper hot, it is good to go.

Pinetreebbs wrote: ↑

Sun Feb 17, 2019 12:42 pm

A small square of baker's chocolate will smooth out the cumin and improve the taste of chili.

A can of Hominy is a great, low octane (gas), substitute for beans.

Masa flower, ground corn, is great for the flavor and it will thicken your chili effectively. If you cannot find masa, run a can of hominy through a food processor or blender then add to your chili.

The heck with putting the chocolate in the chili! It will go in my stomach faster than you can say "Jack Robinson"! :D

Actually, that is an interesting tip.

Hominy is good in chili, even with beans.

I am all about the toppings with my chili.

Some Fritos, sour cream, green onions and grated cheese gives the finishing touch.