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Notes on chili
Published: 1/14/2011 3:56 PM
Last Modified: 1/14/2011 3:56 PM

Any good chili cook will tell you what that separates theirs from the others: secret ingredients. Let's unveil that mystery so we can all make championship-worthy chili.

I've talked to many good chili cooks over the years, and here are three tips I've learned for making a good bowl.

1. A good cut of meat. Buy a roast (chuck eye is good) and cut it into small pieces for a textural and flavorful mix.

2. Make your own chili powder or start with a good, fresh mix. I will readily admit that I'm not about to make my own chili powder. I don't have the time or the inclination to roast chiles, cool them then run them through a spice grinder. But, chili heads will tell you, it's the best way to ensure that your bowl will be worthy.

3. Layer your ingredients. Don't just throw everything in a pot, and let it cook. Layer the ingredients by first sauteeing your veggies, then adding your spices, your meat and then your liquid (beer, tomato juice, beef broth). Let each layer impart its flavor before adding on the next.

The January/February issue of Cook's Illustrated has an article on chili, which includes the ingredients you shouldn't use. Sometimes these ingredients are listed as "secret" ingredients, but they usually just muddy the chili.

Skip these:
red wine
Coke
coffee
peanut butter
prunes
anchovies


Reader Comments 6 Total
JettBlack (2 years ago)
Chili sounds so good. I agree with you on skipping all those gagful items you listed. I like the idea of layering the ingredients. Great points!
I used to use Coke too. Don't know why. I now use beer and V8!
Ben (2 years ago)
Rather than making your own chili powder, you can make a chili puree that works the same. Buy some Anchos, Californias, and Chipotles (without adobo)and toast them in a pan until blistered. Soak them in hot water for twenty minutes, and then puree until smooth. Add this to your chili and tweek with dashes of the powdered stuff as needed.
Ben (2 years ago)
Of course, the chilis I spoke of in my previous comment should be the dried variety. They add a nice smokiness to the chili.
DomoArrigato (2 years ago)
Chopped Sirloin about 3 1/2 pounds. Chopped, not ground.
In a 5 qt. cast iron Dutch Oven.
Brown up the meat. Drain fat off.
2 cans of diced tomatos with green chilis
1 can tomato sauce
2 cans chili beans
2 cans red kidney beans
A big bunch of dried chopped onions (from Sam's)
A good amount of Cumin (from Sam's)
A slightly lesser amount of Chili Powder (also from....Sam's)

Bring to a light simmer. Don't let it boil. Let simmer for about 2 hours...Taste it, add what it needs to bring it up to what you need. Usually some more Cumin, and a little more chili powder.

I'll put it up against anyone's "make your own chili powder" chili, anyday.
Shortcake (2 years ago)
i would be ticked if someone put peanut butter in my chili.
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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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