Ok, I am making chili tomorrow and want something different to put in it, any ideas?

I tend to make it with regular beef, tomato sauce, kidney beans, diced tomatoes, and chili seasoning packet. What else would be good with it?

layers of flavor. I always find the more things you put in makes the flavor
more complex.

Mmmmm....

green chillies, garlic, some chilli powder, black beans, pinto beans and kidney beans, and the best part once its all cooked through thicken it with different cheeses so the cheese melts and almost goes liqidy, yummy..

And fresh tomatoes! YUMMMM!

nt

Emu or beefalo, maybe?

but a pain in the ass to prepare.

:9

and 1 pinch of crushed red pepper...

Personally I use ground pork and pinto beans vs. kidney beans but it's all good...

:hi: from Texas

:9

red wine vinegar, diced carrots, diced potatoes.

When it's served, you pass around some chopped raw onions, sour cream, and shredded sharp cheddar/shredded Mozzarella for toppings.

Whatever you find in the fridge or the pantry is fair game. There are no rules in chili, regardless of what the "purists" might try to tell you.

definitely make a difference to any chili you've been making - ppl want my recipe all the time, and I bet mine is the same as yours - you've made it for so long that you don't measure anything. Plus, I substitute stuff all the time if I am out of a minor ingredient.

And if you really want to be different, throw in a carpet sample and the hair from the tub drain.



As to the Doritos - crush 'em (but still big) and toss them in the bowl as you serve the chili.

I've never done it, but I bet it would be tasty as hell.

also chuck the chili packet and use your own flavorings - you are paying for salt and filler with those things

I have a bumper crop of tomatoes this year. Tomorrow I'm making my third pot of spaghetti sauce!

I make chili with ground turkey, white cannelini beans, onions, celery, diced red bell pepper (also from the garden), and some chili powder and cumin. I top it with grated cheddar when I serve it.

I also had some fresh corn in the freezer, so I served that on the side with rice and cornbread. Yummmm!

It's a middle eastern spice used extensively on meat and some veggie items like falafel.

Here's some useful info :D

The Spice of the Sumac Berries Can Be Used in Many Different Dishes
I Spice: Sumac
Sumac (Rhus coriaria L.)

why don't you try pinto beans, pork or pork sausage, smoked sausage,habaneros, chipotles,

but definitely cilantro

:hi:

drain and rinse.

You just said "different".

Those are a couple things we like to use :)

i make mine pretty spicy and i love how the sweetness compliments the spice. onion, garlic, cumin and a bit of beer are also musts in mine.

pinto beans and red beans have a totally different taste than kidneys IMO

....sprinkled in as it simmers. It makes an amazing difference.

What I use:

2 lb. browned ground beef -- I like it in chunks, not too finely stirred

one diced yellow onion
1/2 diced red bell pepper
can of black beans, drained and rinsed
can of kidney beans, drained and rinsed
can of butter beans, drained and rinsed
can of black-eye peas, drained and rinsed
1/2 cup worcestershire sauce
can of whole tomatoes (fresh is fine)
2 T beef Better Than Bouillon stock
two cups of water
2 T cumin, ground
salt
pepper
1 T chili powder

after simmering, stir in a handful of cornmeal and keep simmering

brown sugar and beer.

preferably spicy ground sausage

you've already made the chili so these suggestions are coming far too late, but I feel compelled to comment anyway.

Next time, please drop the kidney beans and use black beans instead. Chili seasoning packet? What is that? Use typical seasonings that I'm sure you have in your spice repertoire. And add some smoked Spanish paprika.

Be sure to use organic diced tomatoes, I suggest Muir Glen brand.

And . . . add some merlot.

If you truly want a "knock their socks off" chili recipe, PM me.

These suggestions are meant in a spirit of making a chili that your friends will be talking about for YEARS!

:hug:

Paprika or dark chili powder, mustard powder, ground sage and cumin
Tomatillos, onions and garlic.
Add pinto and black beans.
Here's what I do -

In the bottom of the pot, make the base sauce:
Saute 1 smashed and minced clove garlic, 1 tablespoon crushed cumin seeds, Salt (about 1 tablespoon) 1 diced sweet or yellow onion, three diced tomatoes (or 2 cans drained diced tomatoes) and two minced tomatillos until the onion is soft and falling apart. Drop the temp down to simmer, simmer for a good 30 - 40 minutes. At the last ten minutes of simmer, add in the 1 & 1/2 teaspoon cayenne powder, 1 teaspoon paprika or dark chili powder, 1/2 tsp mustard powder, 1/2 tablespoon sage, 1 tablespoon cumin, 1/2 cup brown sugar, 1/4 cup unsweetened cocoa, mix thoroughly. Laz likes me to add two dashes of Cholula sauce, any garlic/tomato based hot sauce should match.
Drain and add 1 can kidney, 1 can black, and 2 cans of pinto beans. Make sure the beans are low sodium. Mix into the base, bring to a boil, then bring down to a simmer for another half hour to an hour.

While the chili is simmering, salt and pepper your ground beef, brown, drain then add to the chili. Just salt and pepper, nothing more.

It is sweet and "fruity" initially, but has a nice burn afterwards. This is similar to a chili I had down in Yucatan when I was a kid with my parents on a dig.

Haele

It is just what you like to put in.

Just leave out the beans, that is the only rule.

served with corn chips, bit of sour cream and shredded cheese.

I always add red wine to chili, tomato sauce and tomato-based soups.