Now, first, let's not get into an argument over what chili IS or ISN'T. It is what a person wants it to be....different strokes, and all that.
What I'd like to know, (because i usually buy canned chili with beans)is:
what secret ingredient do you use to make your style of chili extra special, deeper in flavor, better tsasting, etc.
(I've already started mine by browning gd. beef, onions and garlic, along with pasilla and bell peppers, adding diced tomatoes, bay leaf, roasted cumin, chili (ancho) pdr, s&p, a pinch of basil, and a can of pintos and black beans.)
What else should I add? beer? chocolate? red mole? black mole? corn? Worchestershire? relish? ;-)
thanks from a chili novice. It's still go an hour or more on the stove, so fire away!
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