If you like chili, you know that recipes (and tastes) can be very different. There is also a pesky little debate among chili lovers about what "real" chili is and what it is not. Beans or no beans, tomatoes or no tomatoes, chili powder or fresh chilies... there seems to always be something to argue about.
Let's not continue to beat this dead horse, OK? At the risk of offending someone, let's move on and just agree to disagree. What people like to eat, or what they call it, is out of our control, anyway. It just seems trivial, to me, to let something like that get to you. Some people may even call it stew or soup. Just get yourself another drink and enjoy your chili.
You know what "real" chili is. Who cares what everybody else thinks, right? So, let's talk about how to make your chili recipe even better.
It doesn't really matter what ingredients are in your chili recipe. Whether you make it totally from scratch or use a season packet, these techniques should make a noticeable improvement in the taste.
- Cook with Cast Iron This may just be a matter of opinion, but I do think it makes a big difference. Cast iron skillets and pots just seem to add a unique flavor to foods. It may be because of years of use and the way they are seasoned over time. A brand new skillet, though, would probably need to be broken in for a while to produce a noticeable difference. But, I have always used old, well seasoned skillets. I think they make anything taste better.
- Cook Dry Seasonings Into the Meat Take advantage of the heat and let it infuse the flavor. Many recipes will tell you to saute garlic or onion in some oil before adding meat. That helps flavor the meat. By adding ingredients like salt, pepper, chili powder, and other dry spices at this point too, it will also flavor the meat. Small amounts of liquid, such as Worcestershire sauce, should be added at this time as well. If you wait until after the liquid ingredients are added, and then add spices, it will only flavor the broth, not the meat. So season the meat directly while it is browning. If, for some reason you don't use meat, this will apply to whatever the base ingredient is. The important thing to remember is this, flavor that base ingredient the way you want it first. Then add the larger volumes of liquid, such as water, broth, tomato sauce, etc. This probably means that you will need to season the liquid as well, after it is added. But that's OK. You will be layering the flavors... which is a good thing. Taste along the way while cooking. Don't think that you have to follow a recipe to the letter, either. That's why tasting is important, especially with a new recipe you've never tried before. Wherever that new recipe came from, it may have been created by someone with completely different tastes than yours. If you are in doubt, add slightly less of an ingredient than the recipe calls for. Taste it. Then you can judge whether to add more or not.
- Choose Wisely the Condiments for Use at the Table Common extras that get added to chili at the last minute include crackers, cheese, onion, ketchup, jalepeno, and pickle juice (yes, pickle juice). Well, pickle juice may not be that common. I just threw that in because I like it. These last minute items really compliment your chili and enhance the flavors. By adding something like diced onion, you add a distinct and separate flavor, color, aroma, and texture to an already good dish (making it better). This could not have been done by adding it earlier. Different combinations can really perk up your chili. This is something that you can have some fun with, too. Think of some things that might be good with chili and try them. Introduce new things (like pickle juice) to your friends and family as you find them. They will appreciate it.
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