OMG...help!

Hello! I just made a batch of chili...ground beef, ground turkey, chili beans, tomatoes with diced green chilies, chili powder, ground ancho chile pepper, black pepper, and a touch of cumin...and while it smells wonderful,

OMG!!! It is BLAND!!!!

It has some heat to it, but the flavor just isn't there. Any ideas on what I can add to help it out? I do not want to add any more heat!

Thanks!

Salt and garlic.

I'll try that!

I'm wondering if the meat isn't to blame. MAybe it wasn't as fresh as it could have been...I just bough it this afternoon, though...

I made it EXACTLY the same as I do every other time...

If I can't "fix" it, I have a HUGE crock pot full of a waste of time!

AAARGH!!!

Salt is a flavor enhancer. Try salt first, but don't over salt! If it brightens the flavor, but you need another component, try some garlic.

Garlic and chili powder. Salt will help also, only if your about done with it... (Otherwise avoid adding it till the end).. Few dashs of cummin wont hurt either..

Oh ya, should have added a finely chopped onion at the start.. Makes a world of difference in the end result. I use both finely chopped and course chopped (course for the texture)..

Get a can of V8, use it instead of water, thin it out, added the above and let it simmer a couple three more hours!

Definately agree with Uncle Vic- ONION! I usually saute diced onion and garlic at the beginning. I also add quite a bit of cumin to my chili- 2 tsps.

How'd it turn out?

Turkey.???
No wonder its bland.
Try some ground pork.......

Yeah, that's true. Ground turkey tastes like ground beef that's been boiled, no matter how you cook it!

quote:

Originally posted by TheHotPepper.com

Yeah, that's true. Ground turkey tastes like ground beef that's been boiled, no matter how you cook it!

May as well have used chicken..
LOL..
Good comparison to the boiled beef and turkey..
ROFL....

quote:

Originally posted by TheHotPepper.com

Yeah, that's true. Ground turkey tastes like ground beef that's been boiled, no matter how you cook it!

maybe how YOU cook it. But I've been successful as making ground turkey tacos with no complaints from beef eaters. It's all in the prep.

I didn't see any oregano in there. Most recipes I like call for up to a tablespoon of the common Mexican oregano, not the deluxe Greek or Turkish. I sometimes forget and my Wife tastes and pulls out the oregano.

A touch of cumin??? Thats the problem! Lots of Cumin, about a teaspoon ( at least ) per lb. of meat. And yes, garlic. A pack ot taco seasoning might help? I have made lots of turkey chili that came out good. You just gotta keep cookin n addin till it tasts right.

Every pot has it's own soal.
Joe

Papajoe beat me-cumin is a must!

PapaJoe knows his chili

1/4 tsp finely crushed in your hands oregano.
No, it won't make it italian style, it will enhance the chili flavor along with the cumin.

PapaJoe knows his stuff. It's so true that everytime you use ground turkey the amount and balance of spices is different. It has to be to taste, there's just no other way.
I got lazy in the past and just used my usual amounts and wound up with that "boiled bland beef" flavor. But, one time only. the next time around I wasn't so casual.
It's tough doing the turkey thing compared to beef, but my wife is a dancer and we own a performing arts company, so heathy eating is essential during rehearsal and show times. I prefer the beef, but turkey rules in season.

quote:

Originally posted by Scorereader

quote:

Originally posted by TheHotPepper.com

Yeah, that's true. Ground turkey tastes like ground beef that's been boiled, no matter how you cook it!

maybe how YOU cook it.

me sad

Ground turkey is used primarily in my cooking in place of ground beef. I brown it off in a bit of good olive oil, and add spices according to whatever dish I am preparing to make be it chili, meatballs, meatloaf or whatever. We seldom have beef in any form any more so turkey is the ground meat of choice here. It is all in the seasoning I believe. But then, I think that is true of all meat. If meat weren't seasoned, it would just be plain old "stuff" with no definitive taste all its own at all.

Isn't cooking fun? Even mistakes turn out wondrous sometimes and that's what makes it exciting to me. Wondering what is going to happen next....maybe a miracle!

Donna

My recipe call for all the above plus a little sugar and vinegar. Just a touch of vinegar.

I add a beef bouillon cube or two and some beer (some for me and some for the chili)... I also season rhe meat while browning it...
as for cumin, I use about half as much as chili powder...
And it ALWAYS tastes better the next day, etc...

doesn't matter what i do to the chili;
hubster will add loads of hot sauce
to it anyway.

That'll always fix it! Hot sauce! Why didn't I say that?

Sorry Ann, u gotta be fast around here. And thanks Xannie and Score!

Ash and Fab are right, oregano is also a must. Some say only Mexican oregano but?? I have used whatever I had.

Part of the art of chili is to let it cook down so the seasonings get stronger, or add more liquid if it is to strong. Fire, since you are using a crock pot, you can just turn it on high and leave the lid off to let it cook down. To late for this pot I'm sure but I hope you try again. Oh, did you add some stuff? And, how did it turn out?
Joe

quote:

Originally posted by PapaJoe8

A touch of cumin??? Thats the problem! Lots of Cumin, about a teaspoon ( at least ) per lb. of meat. And yes, garlic. A pack ot taco seasoning might help? I have made lots of turkey chili that came out good. You just gotta keep cookin n addin till it tasts right.

Every pot has it's own soal.
Joe

Cumin is our friend!

I'd never put oregano in chili, maybe it's just me, but anything with oregano you find yourself burping up that flavor for hours! Plus, it easily overpowers a dish.

quote:

Originally posted by TheHotPepper.com

quote:

Originally posted by Scorereader

quote:

Originally posted by TheHotPepper.com

Yeah, that's true. Ground turkey tastes like ground beef that's been boiled, no matter how you cook it!

maybe how YOU cook it.

me sad

I'm sorry I didn't mean to "sound" mean. don't be sad. Be happy!
We are, afterall, talking about chili!

quote:

Originally posted by TheHotPepper.com

I'd never put oregano in chili, maybe it's just me, but anything with oregano you find yourself burping up that flavor for hours! Plus, it easily overpowers a dish.

in general, I agree - too much oregano can stay with you - or revisit later, but this weekend (inspired by this thread) I made ground turkey replacing beef in my recipe, and decided to give the oregano a try. I used just a bit really, and complimented it with parsley, and it did deepen the earthiess of the flavor. I was careful to use it lightly and not, as you say, let it overpower.
Of course, there was plently of cumin, garlic (powder and chopped), chili powder, salt, pepper, paprika, etc and diced shallots and peeled tomatoes with the juice and all. I came out well, although, I think I over did the garlic a little...but we liked it.

Score, impossable to overdo the garlic. Well... maybe a clove of garlic on each spood full of chili... well even that sounds good to me!
Joe

I use fresh pork sausage (bolied, drained, and rinsed) in everything - spaghetti, chili, shepard's pie, meat loaf, chili mac; in sort, anything you would normally put ground beef into. The sausage seasoning adds its own special flip to whatever you're cooking, and you don't wind up with that "boiled" taste.

We won a chili cookoff using this addition: highly concentrated chicken stock. At my restaurant, we bake off wings, and then deep fry to order for buffalo wings. We used the strained and defatted juice that resulted from baking 20 lbs of wings to add an undercurrent of meatiness to a chili we initially thought was flat and bland...

Lunasatic, you "boil, drain and RINSE" the pork sausage? Do you boil the sausage whole or chopped up? I know everyone's taste is different but sausage that is boiled (whether in water or in anything else) tastes waterlogged and flavorless to me. If the elimination of the sausage fat is your aim, why not just reduce the amount of sausage in your recipe. For example, you can flavor a decent size pan of tomato sauce with just one Italian sausage. Grill it, chop it up and add it to the sauce. You can do the same with just 2-3 strips of bacon or a small amount of Pancetta (pasta al' Amaticiana). Doing this would also save you prep time, I think. Just a suggestion.

I can't beleive this has gone so long without someone blaming the beansand to stay on thread, I agree with the cumin, garlic and the salt being last. My chili has one ribbons here at work and my ex would still puts ketchup in it.

Well...I added salt, garlic, cumin, and some extra pepper...I still wasn't satisfied with the taste, but took the whole pot to work...It was gone in less than an hour!

Apparently it wasn't as bad as I thought...or the people I work with have no taste...hmmm...that gets me thinking...

Thanks everyone for your input!

Sounds like your on your way to becoming a true chili head Fire! I bet that was a good pot a chili. Hey, if they ate it... it was good.
Joe

I just went and copied a post I made to a fishing forum I frequent. If you want to "jazz" up your chili, add some of the pepper mixture I make. Its EASY, freezes well...and works in ANY dish you want to kick up..

My "Man Chile" is almost legendary (read as heartburn) at get togethers! It is based on recipe purportedly to be LBJ's favorite....unfortunately I lost the exact recipe years ago. But, hell, its CHILE!!! No two batches are exactley the same ANYWAYS!!! So, lacking an "exact" recipe...I'll just go through it like I was making it...except for the SECRET INGREDIENT that I will share seperately.

First, I do this in a crock pot, so just kinda plan the volumes to fill yours.

Soak/cook a pot of beans in salt water for an hour or so...like half/ 3/4 of a bag depending on how you like it. Remember, this is MAN CHILE, tweak to taste!!!

Start the Crock with a large (32 oz?) plus small can of tomatoe sauce, low simmer. Toss some seasoning in...salt, pepper, seasoning salt, etc. I WOULD NOT do chile powder or cayenne..that is what the "secret ingredient" is for!!

While that is warming, and the beans are simmering on the stove...its time for MEAT!! About 2 lbs, your choice, cut into bite sized chunks. I've used Round, Top Sirloin, I'm sure venison would be AWESOME...you get the point. I usually grab a London Broil. Also, you will need about 1-1 1/2 ground beef. I like a cast iron skillet for this step. Chop an onion, and several cloves of garlic (I usually do about 10). Put a couple of TBS of oil in the skillet and brown the onions/garlic. Toss them in the crock. Add the steak and brown. Season with salt and pepper. When brown, toss in the crock. Brown the ground meat, season...and toss in the crock.

Fill the rest of the crock with drained beans. (I spoon them in with a slotted spoon). Pop on the lid and let it simmer.

Now for the SECRET!!! This works for more than Chile.....

Pepper Madness...

Go to the veggy section, get a few of every pepper. Variety is the KEY. The ONLY MUST HAVES are 5-6 Habeneros, and some dried Anchos or Pablanos. A mix of fresh and dried works well. The more the merrier!! Clean all the peppers of seeds, toss them in the blender with a couple of spoons of oil and enough water to make a thick paste, and a couple of garlic cloves. Blend well, then simmer for about 10 minutes. Let it cool, and dip a finger and taste. This stuff should be "TIMEBOMB" hot...."Mmmmmm..............WOW!!!!"

Toss 3-4 spoonfuls of this in the crock. Let it simmer for about 4 hours. Now TASTE. Add more pepper sauce to what YOU LIKE as far as heat. Remember this is SLOW BURN, its NOT "blow your head off". Its MMMM..................WOW!!! :-)Some chopped cilantro? Diced bell peppers for color? A half can of beer? REMEMBER it is MAN CHILE!!! Usually at this point I leave the lid off, and simmer till it is "stand up spoon" thick. If you have to do a bit of cornstarch/arrowroot, fine.

I have never found ANYONE who DOESN"T like this. I "fine tune" by spooning more or less pepper, depending on who it is for. Also, the remaining pepper mix freezes well and works in anything you want to add a bit of nice heat too, enchiladas, etc.

Enjoy!!!

Forgot to say......spoon this into a tortilla and top with cheese...the best damn Chile Colorado Burro you will ever gum!!!!!

...salt and cinnamon, perhaps?

Wow Torchman, thanks for the post, and welcome to roadfood! You left me speachless, and that's hard to do!
Joe

Sneetch...
OF COURSE!!! That is what I was getting at!! Chile is a "process"..especially MAN chile! Toss in anything you like to eat!! What I posted was just a "basic" brew...the sky is the limit. Only thing I CONSIDER mandatory is the pepper "concoction for seasoning to taste. Oh, and I toss cumin, black pepper, whatever in as the mood strikes me....and LOTS of fresh garlic...as that ALWAYS strikes me!! :-) I have also been tossing FRESH chopped tomatoes along with the canned..its a nice touch. Just..learn a basic "method"...then run with it!! Like I said....NOBODY I have fed my swill to has NOT gone back to the pot!!
Take Care..

It starts with the meat, if its not spiced as its browned everything else just sits on top. My daughter in law only uses ground turkey or chicken, absolutly no beef or pork, she's learned to be HEAVY with the spices as its cooked and most of her dishes are very well received, taco's burgers, chili etc.. its all in the cooking!

I like to add the packaged seasoning mixes to the meat AS it cooks, chili mix, taco mix , brown gravy mix, by themselves or a combo, sprinkle it over the meat and brown it off (no water) of course theres a base of onions, peppers and garlic in the pan

Dreamz, the "ways to cook the meat" thread needs your ideas above.
Joe

quote:

firefun3 Posted - 09/14/2006 : 20:41:49
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Hello! I just made a batch of chili...ground beef, ground turkey, chili beans, tomatoes with diced green chilies, chili powder, ground ancho chile pepper, black pepper, and a touch of cumin...and while it smells wonderful,

OMG!!! It is BLAND!!!!

It has some heat to it, but the flavor just isn't there. Any ideas on what I can add to help it out? I do not want to add any more heat!

Thanks!

you asked........Any ideas on what I can add to help it out?
it's not what you can add it's what you can subtract ........the turkey.......!

quote:

Torchman Posted - 10/13/2006 : 19:21:23

quote:

My "Man Chile" is almost legendary (read as heartburn) at get togethers! It is based on recipe purportedly to be LBJ's favorite....unfortunately I lost the exact recipe years ago. But, hell, its CHILE!!! No two batches are exactley the same ANYWAYS!!! So, lacking an "exact" recipe...I'll just go through it like I was making it...except for the SECRET INGREDIENT that I will share seperately.

Torchman.............. when I make my "Man Chile" my SECRET INGREDIENT is I shred/puree the center fold of last month's Playboy magazine along with a can of anchovies.............. I dont know if LBJ liked it but I'm sure President Bill Clinton did ......

FP....As long as it is not CHINESE CHILI..(MAN GOO) , all is good!!