My Chili Recipe

[MaggieTheCat]

Okay, so, there's been a lot of talk about chili lately, and I made my very own chili for the first time today and I think it turned out really good! So I thought I'd share...partly so when I want to make it again, I'll hopefully be able to look back here and remember what I did.

1 1/2 - 2lbs ground beef
1/2 link turkey sausage
1/4 sweet onion
1/2 green bell pepper
1-2 stalks celery
2 cloves garlic
1 can diced tomatoes with green chiles
1 can tomato sauce
1 can tomato paste
1 can kidney beans
1 cup water, or more as needed as it cooks down
seasoning to taste: Worcestershire sauce, salt, pepper, chipotle chili powder, cumin, coriander, yellow curry powder, sugar

Brown the ground beef in a large dutch oven. Meanwhile, clean and finely chop the veggies. I used the amounts I used since that's what I had on hand. Add the veggies to the pot and let them cook down a bit. Drain most of the fat off the meat. I used 1lb ground chuck (80/20) and 1lb lean ground beef (93/7) but took about 1/2lb or so out after it was all browned, which I'm going to use to make queso con carne later this week.

Anyway, after the ground beef and veggies have cooked down a bit, add the sliced sausage and all the other ingredients. Seasoning to taste. The yellow curry powder is something my husband apparently puts in his chili that I didn't even know until today.

"Hey, taste this for me and tell me if you think it needs anything."
"Okay. *tastes* Maybe some more salt. Oh, and did you forget to put the curry powder in it?"
"... Curry powder? In chili?"
"Yeah, I always put curry powder in chili."

Okay then! It's actually really good and I'm glad I added some in, it made a great difference. I add a little white sugar in the end to help cut some of the acidity of all the tomatoes.

I want to experiment with some different kinds of peppers and such next time. I was kind of in a pinch because we had guests coming over and I needed something that would feed a small crowd and didn't want to go to the store, so I just used what I had on hand. It turned out great. I especially want to try adding some chipotles and adobo sauce next time.

[Food Lady]

I never would have thought of curry, either, but it seems right. Don't know about celery, though. Wonder what Jester will say about your recipe?

[Jester]

"... Curry powder? In chili?"
"Yeah, I always put curry powder in chili."

Some of the best chili ingredients are ones you wouldn't think about being chili ingredients.

I add a little white sugar in the end to help cut some of the acidity of all the tomatoes.

Suggestions: try some brown sugar instead. Light or dark, your choice. Just like white sugar, it sweetens the chili (i.e., counteracts acidity), but brown sugar adds a depth and richness (and, in my opinion, flavor) white sugar just does not have.

I want to experiment with some different kinds of peppers and such next time...

Suggestions: habaneros, serranos, jalapenos, chiptoles, anchos, poblanos, scotch bonnets, etc. Peppers rock. Try anything and everything!

I especially want to try adding some chipotles and adobo sauce next time.

Those are great....but if you get a chance to use fresh chipotles, rather than the ones canned with adobo sauce, do it. It is so worth it!

Don't know about celery, though. Wonder what Jester will say about your recipe?

Hopefully not sounding too critical, my opinion of said recipe is that it is a classic non-threatening not too spicy chili recipe. I wouldn't use it myself, but I tend to prefer spicy and unconventional.

Also, celery is a classic chili ingredient that I just don't care for myself. It is a matter of personal preference.

I would like to point out that I am by no means a chili expert. Yes, I like to cook. Yes, I have been cooking some chili lately, and talking about it. But the fact remains that I have only made chili a total of three times in my life, and though I love cooking, am not really seasoned all that much when it comes to chili. And in my two chili cookoffs have never won. So my opinion really doesn't mean all that much, to be honest.

[ralerin]

Fire roasted tomatoes, if you can get them, they add a niceness to the chili. Plus, use butter to help cut down the acidity, too.

[MaggieTheCat]

Great ideas, guys, thanks! I should have thought to use brown sugar myself. I bet a touch of molasses would be good, too. I was thinking of putting some chocolate chips in there, too, but decided not to in the end. Not sure why, I guess I was sort of nervous about serving chili to a bunch of southern boys for the first time and I didn't want to seem too unconventional (especially with the curry powder already there.) Their definition of chili is meat, peppers, meat, bit of tomato sauce, meat.

Jester's right, this was a pretty mild chili compared to some that I've heard about. I'm from the midwest, so my definition of spicy is a lot different than a lot of people from the south. It was plenty spicy for my tastes, just on the verge of being too hot without going over the top.

Regarding celery, I'm actually not a big celery fan and don't put it in most dishes. However, there are two dishes that I think really need celery, and chili is one of them (stuffing/dressing being the other.) I guess just 'cuz that's how my mom always makes both of those dishes so it seems right to me.

[ralerin]

Chocolate chips? In chili? Why spoil good chili with that when you can go buy yourself a good can of good quality baking cocoa and slap some of that in? You don't spoil nice chili with Tollhouse chips, c'mon!

Oh! Speaking of chocolate in chili, there's a good recipe for Cincinnati chili somewhere I saw that contains chocolate, if you're looking for something different?

Regarding the celery-mmm, nummy. I love celery. And speaking of meat, I've heard of ground veal in chili.

[MaggieTheCat]

Chocolate chips? In chili? Why spoil good chili with that when you can go buy yourself a good can of good quality baking cocoa and slap some of that in? You don't spoil nice chili with Tollhouse chips, c'mon!

I wasn't exactly talking Tollhouse or Nestles here. The only kinds of chocolate chips in my apartment are Ghirardelli, which, in my experience, are pretty good quality. Although I also just got an order of some high quality Dutch process cocoa powder that I could try next time, too.

[Jester]

I bet a touch of molasses would be good, too.

Absolutely!

I was thinking of putting some chocolate chips in there, too, but decided not to in the end. Not sure why, I guess I was sort of nervous about serving chili to a bunch of southern boys for the first time and I didn't want to seem too unconventional...

As I said in another thread, the chocolate is really a stealth ingredient (if used in the right amount), as it adds sweetness and richness, but does not really make itself obvious. In other words, your Southern boys would not realize you had used chocolate in your chili, as it basically melts into it and disappears, imparting only the above properties, but not making the chili taste like chocolate. And if anyone questions you, remember, you can cite that many award-winning chili cooks use it! (I am not talking about myself, but actual recognized award-winning and cookoff-winning chili cooks!)

I'm from the midwest, so my definition of spicy is a lot different than a lot of people from the south.

When talking about differing tolerances for spice, I often joke that some people from Iowa think bread is too spicy! I am from the Southwest (three hours from the Mexican border), so I do like me some spice!

there are two dishes that I think really need celery... stuffing/dressing being the other.

While not a huge fan of celery, absolutely agree that stuffing, my favorite holiday dish, really needs it.

Chocolate chips? In chili? Why spoil good chili with that when you can go buy yourself a good can of good quality baking cocoa and slap some of that in? You don't spoil nice chili with Tollhouse chips, c'mon!

It is not spoiling it. See above. And don't judge until you've actually tried it!

I've heard of ground veal in chili.

Yep. I've heard of that too. Will try that myself one of these days!

[AdminAssistant]

I'm from the midwest, so my definition of spicy is a lot different than a lot of people from the south.

That's a bit of a misconception. Heat-lovers tend to be from the Texas, Louisiana, Gulf Region. Where I grew up, the Mid-South, aka the area around Memphis, stuff is much milder. I have built up a bit of heat tolerance, due to a love of Indian food, but I can't have too much (no gallbladder, my body just doesn't process it well, and horrible heartburn). I find it always better to err on the side of mild when cooking for others. I would rather have one guy grabbing the hot sauce than another person unable to eat what I've fixed because they can't handle spice.