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Questions tagged [chili]

Questions about the American dish, Chili con carne, and variations - NOT the peppers.

Chili con carne is an American dish originating from Texas generally incorporating meat, spices, and chilli peppers or powder.

For questions about the peppers themselves, please use the plural tag, .

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Do certain spices really go bad? or will people without refined palates usually not tell the difference, specifically chili powder?

All my seasonings/spices are at least a year old (most several years). I recently threw out nearly a full bottle of paprika because it was so strong (thought it went bad). I realized I was just applying too much paprika in the first place (and the…
adamaero
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How to thicken Chili without compromising flavor

I enjoy adding beer to a pot of chili for taste, but at times find the end result is too soupy. What's a good way to thicken it without overcooking or compromising the flavor?
Sabrina
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Can I put raw ground beef in the crockpot when making chili?

When making chili in the crockpot, must the ground beef or turkey be precooked, or can I just throw everything in and cook it all day?
Linda
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Preserving culinary oils

I've been making a chili oil and green onion oil for my friends for months with a lot of interest in buying. I want to start selling it at farmers markets & stores but want to ensure it is properly preserved. Can anyone advise on how to do so? How…
Stephen Woodall
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Chili/Stew - Is it necessary to cook all the meat before adding to the rest of the ingredients?

I'm planning on making a big batch of chili this weekend. Usually I brown/cook all the meat before putting everything in a pot to simmer for several hours. I just read On Browning Ground Meat in Recipes | Serious Eats which suggests only browning…
mike
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What would convert this chili recipe into a Russian chili?

Not sure exactly how to ask this. I was looking for a Russian Chili Recipe, and being from Siberia myself I never really encountered it before. Therefore I took a traditional recipe and modified it a little to make it more like a Russian dish. Here…
Vladimir Oselsky
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Fixing oily chili

I fried my ground beef and onions for chili in olive oil and didn't drain it. Now my chili tastes oily. Is there any way to fix it?
tina
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Would a cast iron pot work well for chili? If so, why?

Is there anything to the cliched image of the big ol' cast iron pot filled with fiery chili? We have some cast-iron skillets and love them, but I've heard that you're not supposed to cook tomatoes (possibly because they're acidic?) and beans (I…
Goodbye Stack Exchange
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Is there a "safe" way to cook ghost chili?

I may want plant some ghost chili pepper, but I am afraid it will be too hot to eat. Is there any safe method to prepare/cook ghost chili which will not reproduce insanely hot heat from the throat to stomach? What about habanero chili pepper? Is it…
lamwaiman1988
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Chili cooking time

I've often heard that the key to a great chili is letting the ingredients soak and/or simmer for a really long time. However, all the recipes that I'm finding suggest about a 30 minute simmer once the chili is brought to a boil. Can I get a better…
Daniel Standage
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Bean selection for a chili recipe

I am planning on making a new chili using grilled venison, Great Lakes Black Out Stout, and roasted corn (I'm in Ohio and sweet corn is getting good right now). My least favorite part of making and eating chili is the beans; I hate selecting them…
mfg
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Seasoning Chili for Young Children

We have a 3 year old toddler who is not a fan of spicy foods. She doesn't like heat of any type, and doesn't like strong flavors. How can we season a turkey chili to keep her happy, and still make it tasty for adults?
RI Swamp Yankee
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Does the choice of peppers affect the 'flavor of the heat'?

Working with a variation of this chili recipe I meticulously cleaned my peppers of seeds and veins to produce a 'milder' chili. Unfortunately this batch was almost 'too mild' (heat wise, the flavor was very good). I am thinking that next time around…
Cos Callis
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How do I cut bones in preparing a fast brown stock ("fond brun rapide")?

I tried to prepare the bone and skin from a ham shank for use as a kind of brown sauce or stock. The purpose was to fold the reduction into a beef/pork chili. I was very pleased with the flavor that resulted, but want to push it further. However, I…
mfg
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White chili and chocolate

I always put chocolate or cocoa powder in my chili. Now I want to try making white chicken chili. Should I add white chocolate?
Nathalie
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