chili metaphysical thing in the world of cooking. There are major tournaments across the United States, and believe me there are really a killer. People take their chili seriously! Chili is a work that is very personal to the person that created the dish. Many people work a lifetime to perfect chili recipe, and it's not a joke. Just ask anyone has ever participated in a chili cook off. If you are a newbie in the world of chili and want to get out of the "canned stuff", you are welcome! Even if you are an old hat making chili, welcome! The tips here does not hurt, and only increases the chili experience! It lets you some tips!
Tip 1. What if your chili is too thick? What this chili? White red? Beef? Chicken? If chili is too thick, do not use water to thin out, that's what everyone in the world is doing. Use broth instead! The water is "killing" the hard work of chili flavor creation. Broth adds the liquid that you need, and unlike the water is good depth of flavor and chili recipe!
Tip 2. What happens when a thin chili way? You can add tomato paste, that this is one way to get concentrated. Try a little bit of, until it reaches the consistency you are looking for! What if the tomato does not make a thick chili the way you want to? Then the next step is to try to use something like cornstarch or corn flour called masa flour! You can also try to use the old school maize flour. I like this myself. Corn flakes gives a good texture. Some people I know in the southern United States say that only the good old fashioned instant mashed potatoes. Not bad! It works and adds texture as well. Then, the non-caloric path taken with the aid arrowroot mixed with a little water and then added to the stirred and chilies. As you can see, there are many ways to get a thicker chili. The choice is yours, and you should experiment.
Tip 3. Most people that I know that chili at home just plain old boring everyday Jalapeno & # 39; s. This is fine, and in most cases does not bring the "heat" But the fact of the matter is that there is a different world out there for chili. Anaheim, poblano, Serrano, Sante Fe Chilies, Ancho chilies in adobo sauce are very popular these days Chipotle Chipotle or powder, cayenne, Tabascos, Thai chili, Habanera and Scotch caps! The list goes on and on country. So why not try to have more than one type of chili pepper chili? Changes in taste, do not settle for the mundane! Have fun!
Tip 4 First things first! Cook the meat! Any meat that you should use to cook first. Brown the meat in front, so that the liquid ingredients to the recipe. Browning meat excipients lock the taste of the meat. You do not want the meat to the liquid drenched in chili recipe. I prefer to cook my meat sear. This, in turn the flame up high and putting the meat in the pan of my favorite cast iron skillet, and so quick sizzle and stir around for a while, then turn off the heat. This is a classic searing technique that locks the flavor of the meat.
Tip 5. The better the meat, the better the food! It is a fact that the higher quality meat, or the main component of the meal the better the food. Keep in mind that it is quality over quantity! Just because you can get some cheap meat, and get lots of & # 39; and this does not mean that the quality of the meat and that you get a quality meal. If there is to be a cheaper meat less tender, you can expect to cook the chili had to ease up and consider a meat tenderizer on it to help the softening of the cheaper pieces, and cook the chili anymore, and you will be fine . In the long run, if you can afford to do the right pieces and then every day!