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Want to make some real good chili? Here are some tips that even a six year old can follow and have great chili results. I know this to be true, because it was around six years old that I made my first pot of Chili. I know most kids start with a boxed cake or some chocolate chip cookies, but for me, I went straight for the Chili.
Lets get some basic things out of the way about this amazing stew. First, Chili does not have to have beef in it to be good. In fact, there are some really good chili recipes that are all vegetables. But for me, I need to have some beef. However, chicken and pork are great substitutes. The most important rule to know about chili is low and slow.
Secondly, keep in mind that this is a stew and all stews need time. Try making your pot of chili the day before you serve it, it will be that much better. The reason for the enhanced flavor is simple, once all of your ingredients are in the pot and simmering along, they need time to mold together. There are two things that brings ingredients together, heat and refrigeration.
Once your chili is simmering, the molding of flavors begins, but it does not stop there. Your flavors will continue to get stronger as it sits in your fridge for several hours. Now there have been many times that I just can't wait to dig into the pot for a fresh bowl, no worries, if this happens to you, just take the rest and store overnight in the fridge, you won't believe the flavor difference the next day.
Chili should always consist of some basic herbs and spices. I always use a combination of fresh garlic cloves, diced yellow onion and green pepper. I sometimes will add a hot pepper like jalapeno to the mix as well. As far as dry seasonings, I always salt and pepper my meat first before simmering. I then add a mixture of chili powder and cumin.
The wet ingredients can vary from beef stock, chicken stock or even beer, however for me, I like to keep it simple. I start by adding 2 cans of tomato sauce and 1 can of diced tomato. I then add about cup of chicken stock to the pot. I let the chili simmer and reduce. If the chili is still too thin after a couple of hours I just add one small can of tomato paste.
Finally, the big question of beans or no beans. For me chili must have some beans. I like the basic red kidney beans in the can. Make sure you drain all of the thick clear goop from the can before adding to your chili. I like to use about two medium cans per batch. Always remember to keep your heat on very low and stir every 20 minutes or so. A scorched pot of chili is a goner! Continue to taste periodically to see if you need to adjust your seasonings. Make sure you wait about an hour between tastings, your chili will change flavors constantly.
Enjoy! And Eat Well!
Chef Brian
http://htbbqsaucemix.com
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