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viverator t1_iy6668d wrote

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

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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