WHAT IS CHILI?

Well, that question seems simple, however, ask 100 people about Chili and you may get 100 different answers. A Cincinnatian will tell you chili contains chocolate and cinnamon, and served over noodles, accompanied by a Marge Simpson hairdo stack of shredded cheddar on top. Looking for something more pork based with Chili Verde, then New Mexico is the place to be. I served a room full of Texans chili with beans in it once, and was pelted with cabbage…and chili.

When asking what is chili, same held true within all the chili cook offs i have witnessed, i got 100 different answers.

The Upside, each chili cookoff winning chef that was kind enough to share grandma’s “secret” family recipe with me, were inspirations for mine. My recipe simply consists of the reoccurring ingredients found in all the winners recipes over the years. My very own America’s Test Kitchen if you will.

APPROACH

This is not a step by step playbook on how to make chili, but instead an ingredients guide with tips. Take the “salt to taste” approach on all ingredients. I will list my tips along the way.

INGREDIENTS LIST

Ground Beef – sub with anything, turkey, plant based, etc.

Diced Tomatoes – add for chunky

Tomato Sauce – add for saucy

Tomato Paste – add to thicken

Fresh Garlic – a must, no jarlic please

Onion – a must

Celery – hit or miss with people, i prefer it

Peppers of choice – i look for favorite flavor, not necessarily heat

Beans of choice – any, i prefer kidney, sometimes add lentils, chili beans are most common

Cumin – a must

Coriander – add some citrus like tones

Basil – nice aromatics

Worcestershire – adds a nice tang, perhaps pre fry your beef with

Cocoa Powder – adds nice depth, i feel its a must

Buffalo Wing – perfect tangy kick and adds acid, another must in my onion

Vinegar – great to add acidity instead of over salting

Bone Broth – savory to everyone’s pallet

Bullion – savory to everyone’s pallet

Corn – i don’t love it, but i see it a lot

Liquid Smoke – an addition of mine, use sparingly, eliminate if not a smokey fan

Sweet Chili Sauce – also my secret weapon in salsa’s, a must

Olive oil – add some flavor and viscosity, stay away from seed oils

The Holy Trinity of Cajun Cooking – celery, onion, bell pepper, sauté and add

Spices of your choice – add your own favorites

Chili packets – don’t be afraid to add a packet of flavors you love, and is a nice alternative to hot peppers

EQUIPMENT

Big Stock Pot Should Do it

TIPS

• Start by lightly coating bottom of stock pot with oil, brown ground beef, add a little Worcestershire, eventually add the raw veggies any onion, celery, or peppers. Mix well, Add bone broth or splash of oil when needed. Start adding everything else.
• I stay away from “chili ready” versions of tomatoes or beans, the heat can add up quickly
• Soak and rinse your beans, thank me later
• Cut out seeds from hot peppers, then slowly add the back for desired heat
• If on the spicey side, serve with sour cream as the fat will but the heat
• Serve with banana slices, a nice alternate to cut and compliment heat
• Build your recipe from the ground up, add appealing ingredients little at a time, then taste, adjust. Make it your own and you’ll love it.