OK here's what I've got. 3 pounds of ground chuck browned 1 large yellow onion 29 ounce can of tomato sauce a little water untold number of variety of large beans, cooked All this fills a large crock pot to the brim and it is very thick. I've got no seasonings in it. What would you add to season this chili?
I get a package of Chili Seasoning from the store. You know, like you would be a package of Taco Seasoning or of gravy mix. I don't add tomato sauce to mine, but I do add a can of tomato juice and a can or two of diced tomatoes. I prefer the ones with chili peppers in it, but will use "regular" ones if that's what I have on hand.
I haven't got any prepackaged seasoning mixes and won't be going to town until tonight. I only have separate seasonings. I just added 7 cloves of garlic. I know salt, cumin, but I'm unsure as to amounts and what else would give it a nice, rounded flavor.
paprika, (a little cyenne pepper if the kids can handle it)chili powder, oregano, garlic or garlic powder.
Any chili powder will do; Cayenne, Paprika, New Mexico, California, etc... You will have to add it until you get the desired flavor. Cumin is very strong so I would add a very little at a time. When I make a huge pot of mole I start of with about 1/4 teaspoon and take it from there. I have no idea how large your crock pot is but when I make a large amount of enchilada sauce I also start with no then 1/4 teaspoon otherwise it over powers the flavor. Just add more until you get what you want. You can put in oregano. You can put cilantro, fresh or dried. How about basil leaves? This is just my advise but I would drain out some of the tomato sauce and add water. It will be difficult to flavor that much tomatoe sauce. Good luck!!! Let us know how it tastes.!
Oooh, great ideas. OK, I added in some red pepper flakes, some cayenne, maybe a tsp of cumin, a tsp oregano, I cheated and put in a tsp of liquid smoke I found - it must be pure poison. yikes! I also shook in some mesquite bbq steak seasoning that I usually use on my chicken. That was really nice. Since I'm completly guessing on amounts, I think I'll have to add a little bit all day long. I don't think I'll add in any more salt, the tomato sauce seemed to add enough.
Chili is so different across the country!! I ordered some in New York and couldn't even eat it! It had green peppers and kidney beans. I add cumin(this is what makes it taste like chili!!), garlic, chili powder, onion, salt and a little bit of cayenne for the seasoning. I am allergic to MSG so I never buy the prepackaged stuff.
I never buy the prepackaged stuff either. I just dump in beans, browned gound beef, tomato juice, diced tomatoes, onions, a can of Rotel, red pepper and chili powder. If it seems to be too much liquid, I add a can of tomato paste to thicken it up. We had chili last weekend. I love chili weather!
With quite a few restaurants that have "special" recipes for their chili, the secret is brown sugar. If you're dubious, try adding it to just a portion, then taste. But I think you'll like it -- we do!
I add brown sugar, granulated sugar, or peanut butter to any recipe that calls for red chili of any sort because it mellows out the bitterness that sometimes accompanies chili especially if it is fresh. My mom used the peanut butter and I like it but you have to add a very small amount or you can taste it in the food so I tend to stick to granulated suger instead.
