Cooking & Baking
In reply to the discussion: Making chili today double recipe any ideas or suggestions hit me I'm always looking [View all]yellowdogintexas
(22,250 posts)I use a very low fat ground beef and brown it with the onions and garlic.
Then I add the dry spices. I have 3 stores near me that have bulk spices, so I can get much fresher ones in the amounts I need to have around. Saves a ton of money too.
I have a New Mexico blend chili powder right now, lots of cumin, salt & pepper and some paprika (finally I can get Hungarian Sweet Paprika from the bulk aisle at Central Market and don't have to buy that huge can anymore)
I add water, let it cook down then do that again. It makes the meat 'hold' the flavor.
then I add minced jalapeno, serrano and poblano peppers and canned diced tomatoes and about 1/2 cup of red wine, (the red wine accomplishes the same thing as the bit of sugar, plus I get a glass of wint out of the bargain) replenish the liquid and let it simmer. (side note: I put red wine in my spaghetti sauce too)
Since I am not a native Texan, I put the beans in my chili, dammit. I use rinsed and drained black beans.
Sometimes it is hotter than others which is because those peppers can vary in the amount of heat they carry. I like the poblano, which are very mild for their flavor; that is the pepper used for chili rellenos
I love putting it on rice or spaghetti (5 way, anyone?)