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Your best Chili

I don't want a chili that'll take hours & hours to make/prepare, but I want one that's yummy! I'm tired of the "brown the hamburger, toss in the spices, etc". The crock pot thread got my attention about making chili. Do you make yours stove top or crock pot? With ground beef or chuck roast? Do you use tons of chili's, or simple spices?

One catch: DH cannot do beans (medical issues), so we'll have to leave the beans out.

What's your BEST?

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  1. Chili is one of those dishes I kinda just throw together, so they're never exactly the same, however the staple ingredients don't change.

    I cook it in the slow cooker. I use salsa to build the flavour in my sauce. If I'm using meat I brown it with the onions and garlic before adding to the slow cooker. I always add a generous amount of smoked paprika to the mix.

    1 Reply
    1. re: Musie

      I think that's a good way to put it, the main ingredients don't change, but there are always minor tweaks and revisions you can make to any chili recipe to make it unique. My ex, his "secret" ingredient was whiskey. The chili I made a couple weeks ago, I use a heavy dash of cinnamon. I know those that use dark chocolate or corn. I've seen recipes that call for using a whole roasted chicken from the supermarkets and it cuts down on the cook time. I know these aren't "secret" ingredients, but I'd be curious to hear what the one thing people put in their chili that takes it over the top for them.

    2. If you know beans about chili, you know that chili has no beans

      3 Replies
      1. re: rjbh20

        That's fine by me. And I'm well aware that chili doesn't have beans, but I also know some people put them in there! I'm just wanting a tried & true chili. :)

        1. re: rjbh20

          "No beans in chili" is simply a regional definition. It's different no matter where you live. That's like saying barbecue is ONLY pork, or HAS to have bbq sauce slathered on it, or is ONLY sloow cooked.

          1. re: rjbh20

            Is it really necessary to rehash this stupid argument for the nine billionth time?

          2. http://www.rickbayless.com/recipe/vie...

            After it's in the bowl I dollop on some sour cream, chopped cilantro and a few dashes of tabasco. It's yummy.

            2 Replies
            1. re: jammy

              Thank you jammy! After Musie posted, I was wondering if anyone else out there makes chili!

              1. re: chloebell

                Not being judgmental *at all* chloe, but I think you're probably not getting more responses just because you said you don't want "hours and hours" recipes.

                Also---and maybe I'm the only jerk here---but there's something about secrecy that is bound up in the glory that is good chili. Normally talk of secret ingredients and techniques drives me up the wall, but with chili the personalization and mystery seem part of the magic.

            2. the recipe that I started with years ago was the SIlver Palettes "Chili for a Crowd" and while I haven't actually followed the recipe in years (I kind of improvise as I have been making it for close to 15 years) it is still one the most popular chili's I make.

              http://www.epicurious.com/recipes/mem...

              Their "Hells Kitchen Chili" is really good too thought more stew like with chunks of meat as opposed to ground.

              1. That Rick and Lanie recipe looks like a good, basic, non-fancy chili. The Silver Palate recipe doesn't even look like chili. Never seen a recipe of theirs that I've liked yet. Dill, basil, Dijon mustard, and Italian sausage? I don't think so.....

                I do like chili made with things like braised chuck cubes, toasted dried chiles, etc., but for a quicker chili fix, the Rick and Lanie one looks great.