Homemade Chili Recipe
What's your best chili recipe?
I love my mom's homemade chili, but do any of you have some special ingredients you add?
its the technique, "blooming" the spices first, like with indian cooking. HAVE FUN!!ENJOY!
check out cooksillustrated.com
Blooming
To intensify the flavor of commercially ground spices,
cook them for a minute or two in a little butter or
oil—before any liquid is added to the recipe. (If the
recipe calls for sautéing onions or other aromatics,
add the spices to the skillet when the vegetables are
nearly cooked.) This step is particularly important
with spice mixtures, such as chili powder and curry
powder, where it’s crucial to develop their complex
flavors. (Whole spices can also be bloomed in oil or
butter. This is a common technique used at the start
of many Indian recipes. The spices should be discarded
before the dish is served.)
Chili Con Carne
The Problem: One of the biggest challenges we faced when we decided to try and come up with the "best" recipe for chili was to narrow the competition. There are so many different kinds of chili (Texas, New Mexico, Cincinnati, to name a few) that we knew we had to decide on a particular style and go from there.
The Goal: Our choice was Texas chili, a beanless dish that goes heavy on the meat (usually beef) and favors the use of ancho chiles, which have a deep, sweet, raisiny flavor. Once we knew (sort of) what we were after, we could concentrate on making a great bowl of Texas-style chili.
The Solution: While ancho chile powder will do, we got the best chile flavor by toasting and grinding fresh chiles. Flavor is also improved by adding bacon, which lends the dish sweetness and smokiness. Thickening helps, too, making for a smoother, softer, and more appealing sauce. (This can be accomplished with cornstarch, but masa harina--a type of corn flour made from sun- or fire-dried corn kernels--is preferred; unlike the cornstarch, it actually adds flavor while it thickens.)
Easy homemade chili recipe / How to cook chili homemade style
