Posted on 01/31/2022 3:17:16 PM PST by mylife
gotta admit up front: The title of this article is somewhat misleading. Yes, we will discuss chili, and yes, it's the best chili I personally have ever made.
But! To call something "the best chili ever" implies that the recipe is perfect, and perfection implies that there is no room for improvement. I can only hope that others will continue perfecting the chili work that began on the Tex-Mex border, and that I continue testing, well after the last rich and spicy remnant is licked clean off the bottom of the bowl. With that disclaimer out of the way, let's move on to the testing.
My first step was to set up some parameters that would define the ultimate chili. Certainly, there are disputes in the chili world as to what makes the best. Ground beef or chunks? Are tomatoes allowed? Should we even mention beans? But I think we can all agree on a few things.
The ultimate chili should:
Have a rich, complex chile flavor that combines sweet, bitter, hot, fresh, and fruity elements in balance. Have a robust, meaty, beefy flavor. Assuming that it contains beans, have beans that are tender, creamy, and intact. Be bound together by a thick, deep-red sauce.
To achieve these goals, I decided to break down the chili into its distinct elements—the chiles, the beef, the beans, and the flavorings—perfecting each one before putting them all together in one big happy pot.
The Chiles: this important, as is the meat, i add beef chorizo as well
(Excerpt) Read more at seriouseats.com ...
^^^^^^^^^^^^
What he said.
No self-respect’n Texan puts beans in thar chili.
real fresh made beef chorizo not that glop in a tube at the supermarket
here here! REd and black beans, too. Makes for a prettier chili.
Mexican oregano
This is the only chili recipe you’ll ever need. Make it once and you’ll never make another.
https://sugarspunrun.com/best-chili-recipe/
I like the beans in chili. Texans do, too. I don’t know who started the image that Texans don’t like beans but I suspect it was a yankee.
Try a cup of brown sugar when the chile’s bubbling. You’ll be amazed at the new flavor.
If it doesn’t have Masa flour it isn’t chili.
Talk about gun threads……
Chili…..?
Are you kidding me!?
no masa
Ah, she uses “1 Tablespoon brown sugar”; step it up to 6oz.
Nice web site...Give me a break from recipies on Food Network which I love. My favs are Pioneer Woman and Ina.....
My chili changes with whatever is on hand. I am no “chef” and find most of the artsy fartsy stuff just that. Whatever. Everyone should enjoy their own meal. Just don’t tell me what is “the best”. Irritates to no end.
“I like the beans in chili. Texans do, too.”
It’s no longer chili, it’s a stew.
One thing I started doing recently is pouring the juice from one can of back beans into the mix.
thicken with ground chuck
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