By TULSA TO DO on Jan 14, 2011, at 3:56 PM Updated on 1/14 at 3:56 PM
TASTE
When I started as the Tulsa World's food writer six years ago, I hoped I would have the title for 30 years.
I loved ...
Salsa is the kind of thing for which you don't need a precise recipe.
Chop some tomatoes and jalapenos and throw in ...
Homemade pizza is easier to make than you might think. In Wednesday's Scene section, you can read our tips on making the ...
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
Only active print or digital subscribers of the Tulsa World are allowed to post comments on stories posted to Tulsaworld.com. After you fill out the form below and click submit, your comment will be published instantly online along with your screen name.
By clicking "Submit" you are agreeing to our terms and conditions.
