My theory of chili
Chili contains three basic ingredients:
1. Beans n sauce
With meat it should be kidney beans, though white (navy) beans might be better for chicken or seafood. Many other doubtlessly delightful beans go unmentioned, though I would like to try black beans sometime. Sauce can be anything from Classico to pumpkin puree. Just don't let it get too thick. And make sure you buy good beans ... cheap beans can ruin everything.
2. Chili(s)
How hot do you like it? Habaneros are hot (some say really hot), serranos are medium (some say hot), anaheims are mild. Poblanos (anchos are the dried form), and jalapeños (chipotles are the dried form) are in between medium and mild (some just say medium). Commercial green chiles are usually not hot at all but can add lovely flavor to various things (but not my chili). Removing seeds of any chili will remove much of the heat. Bell peppers are not worth mentioning except that the yellows and oranges are pretty. Cayenne powder can add heat if you taste (and then taste again after a couple breaths) and it's not hot enough. Many other doubtlessly delightful chilis go unmentioned. Anything hotter than a habanero is not worth considering unless a brag is involved and you don't mind paying ... extra. A habanero, or even part of one, is enough to change my whole day, usually for the better, depending on what comes next :-)
3. Flavorstuff
I live in/around Seattle. I like seafood (and because ... Seattle, I can get good stuff). Therefore I was not afraid to invent a seafood chili recipe, and on my first try (with help from the Internets!) I hit the jackpot. I've had some great beef chili, therefore I haven't gone there, but beef counts as flavor. So does chicken (though it needs help), so does corn, so does paprika (a mild ground chili, btw). Garlic is always a good add. Green onions (scallions) are my favorite thing to add to *everything* these days.
4. Time. I know I said three ingredients, but ... chili, like spacetime, actually has four dimensions. With time (that 4th Dimension) being the part where all the physical dimensions get to know each other better. I prefer using a large frypan, while others prefer pressure cookers, slow cookers, Dutch ovens, or various containers that I probably don't know the name of. I think a good chili needs a couple hours for the chilis in it to get to know everything else a little better. Flavors blend, enhance, transcend. And don't let it get thick. Add (good) beer, (good, but not *too* good) wine, chicken stock, or plain water if you have to. |
