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Booblicle t1_iy4vpeu wrote

Reply to comment by Midnightsun2022 in [Homemade] Chili by Midnightsun2022

My mother always told me that cumin is what gives chili it's aroma and characteristic flavor.

Instead of tomato juice, use diced tomatoes and perhaps tomato paste to thicken it

Optionally, you can add pinto beans along with the kidneys. ( Also helps with thickening )

There are other more personalized ideas.

My mother's chili always seemed like soup and while it tastes great, it wasn't exactly chili in my mind.

Also! Using diced tomatoes ( 2 cans or more ) adds liquid. And let's you cook it longer, and blends those flavors you add. Unfortunately, my mother used to add even more water. Understandable when using a crockpot for 5 hours, but that added water is a no in my book.

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ShaolinDude t1_iy5dlkx wrote

Cumin is a must. It really makes it all come together.

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ImFromYorkshire t1_iy7w1mr wrote

I use Cumin normally but if I am going whole hog and ordering dried poblanos, guajillos (sp?) , anchos etc I sometimes leave it out as it can dominate more subtle flavours, I get the savouriness in there with other spices in that case

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viverator t1_iy6668d wrote

I Always use whole peeled San Marzano tomatoes, gives it a much more rustic look and flavour.

I always use fatty mince as it tastes way nicer. And don’t over fry it.

I always use Cumin, paprika, cayenne and hot chilli powder.

and I always use more than one type of bean, Kidney Bean, cannellini beans and black beans. ( hint: I love beans ) Goya Organic taste the best.

Add more chilli than you think you need and simmer for longer to mellow out the flavour. Once you think it’s done, simmer it for 15 more minutes.

It always tastes best when it’s frozen and reheated. Don’t know why.

Man, I want some chilli now.

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baronvonhawkeye t1_iy6zipt wrote

Simmer for 15 more minutes, then put it in the fridge. Simmer it the next day for another 90 minutes. Then, maybe, it might be ready to eat.

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Booblicle t1_iy7cpz2 wrote

Instead of cayenne, I use jalapeno. though I've done habanero also. Usually, I use pintos that already has jalapeno ( can't think of the name offhand ). Cayenne had a different taste and appeal to me. Might work in a chicken chili

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TaterMA t1_iy6hcrl wrote

I always use tomato paste. Love the consistency. Chili shouldn't be soupy( bless your mom)

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valkyrie0921 t1_iy6rg2d wrote

This. I remember when I started making my own chili I realized that the smell and taste I usually associate with chili is actually cumin, not chili powder. Then I realized how little people actually use cumin in their chili.

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Manovsteele t1_iy7pnz5 wrote

To add to your list of personalised ideas, I was always told to stir in a few squares of dark chocolate near the end. Adds a bit of extra richness.

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