Chili-when to add the seasonings

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stevefinn
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Chili-when to add the seasonings - Thu, 08/9/07 10:57 AM
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I make a pretty basic home chili (ground beef, store-bought powder, sometimes cayenne, onions, canned tomatoes from the garden, and yes, you Texans, either canned or soaked overnight red kidney beans at the end. Here's my question: I read or heard a few years ago that chili comes out better if you start with the meat and use all your seasonings on it at the beginning. I started doing that, and I do believe it's true. Anyone else have experience with this? Sorry, gotta go stir the chili.

Rusty246
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RE: Chili-when to add the seasonings - Thu, 08/9/07 11:14 AM
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I always add crushed, cayenne, and black pepper as well as salt to my beef, onion, garlic mixture. After draining I assemble the rest of the ingredients then add my Carroll Shelby items minus the masa, and my fresh serranos. It simmers for a few hour and I'm good to go.

UncleVic
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RE: Chili-when to add the seasonings - Thu, 08/9/07 11:49 AM
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I add the bulk of my spices at the start, then fine tune at the end. I feel this gives them a chance to work into the taste better..

jmckee
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RE: Chili-when to add the seasonings - Thu, 08/9/07 11:58 AM
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Half at the beginning, about a quarter halfway through cooking time, the rest when I feel like it until nearly done. Then balance at the end.

Exception: Salt. I only add salt at the beginning.

Pwingsx
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RE: Chili-when to add the seasonings - Thu, 08/9/07 6:21 PM
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I add it all at once, and then play with it. The important thing is to let it cook and cook and cook. It just gets better and better.

Texianjoe
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RE: Chili-when to add the seasonings - Fri, 08/10/07 9:00 AM
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quote:
Originally posted by jmckee

Half at the beginning, about a quarter halfway through cooking time, the rest when I feel like it until nearly done. Then balance at the end.

Exception: Salt. I only add salt at the beginning.


Most chili reciepes call for 2 or 3 "dumps". I guess it layers the flavors. The most imprtant thing is not to brown the meat. Just gray it up. If you brown it, it seals the meat and will not absorbe the spices and gravy later.

joe

PapaJoe8
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RE: Chili-when to add the seasonings - Fri, 08/10/07 3:17 PM
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I hate to add seasonings and then drain the meat. Allot of spices go out w/ tha grease. Anyone have a salution for this? I usually just add salt n pepper when greying the meat for this reason.
Joe

1bbqboy
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RE: Chili-when to add the seasonings - Fri, 08/10/07 3:29 PM
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I was taught to stir the seasonings into the tomatoes/juice, then add that mixture in.

Texianjoe
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RE: Chili-when to add the seasonings - Fri, 08/10/07 3:42 PM
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quote:
Originally posted by PapaJoe8

I hate to add seasonings and then drain the meat. Allot of spices go out w/ tha grease. Anyone have a salution for this? I usually just add salt n pepper when greying the meat for this reason.
Joe


I use chuck roast that I trim and cube so there is very little fat left, just enough to add a little flavor. Then I use a gravy cup at the end get out whats left just before adding the masa.

joe

Big Frank
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RE: Chili-when to add the seasonings - Fri, 08/10/07 3:48 PM
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I season the meat when I start then add more seasonings as the Chili simmers, adjusting for taste.

PapaJoe8
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RE: Chili-when to add the seasonings - Fri, 08/10/07 4:50 PM
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Ahh Tex, thats a good idea! Take the grease out after the chili is done. But, does it always come to the top?

Oh, I like to leave some grease in the chili.
Joe

CajunKing
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RE: Chili-when to add the seasonings - Fri, 08/10/07 5:55 PM
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I season the meat with salt & pepper before graying.

Then pour off some of the grease then add seasonings in batches

some at first, some half way through, then tweek it towards the end.

PapaJoe8
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RE: Chili-when to add the seasonings - Fri, 08/10/07 6:22 PM
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Great minds think alike CK!

Although, as many pots of chili as I have cooked and I have never added the other seasonings while I am greying the meat, I'm gonna give it a try, then degrease at the end. I will save some of the seasonings for later dumps though. I know for sure that some garlic needs to be added twords the end. But... I love garlic!
Joe

Texianjoe
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RE: Chili-when to add the seasonings - Fri, 08/10/07 6:48 PM
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quote:
Originally posted by CajunKing

I season the meat with salt & pepper before graying.

Then pour off some of the grease then add seasonings in batches

some at first, some half way through, then tweek it towards the end.


It's a catch 22, if you gray the meat it does not have a chance to render out. If you render out, then it is seared and will not take in the spices and it gets tough to the bite. But it's all good anyway, you only have to be that technical if it's competition chili.

joe

PapaJoe8
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RE: Chili-when to add the seasonings - Fri, 08/10/07 7:34 PM
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Joe, I have thought about starting a "one rule" chili competition. The one rule is that there are NO rules.
Joe

Texianjoe
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RE: Chili-when to add the seasonings - Fri, 08/10/07 8:48 PM
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quote:
Originally posted by PapaJoe8

Joe, I have thought about starting a "one rule" chili competition. The one rule is that there are NO rules.
Joe


That would be a great way to run one. There are so many good reciepes out there that do not fit into the idea of what the powers that be consider competition chili. Just whatever tastes best takes home the ribbon.

joe

drummagick
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RE: Chili-when to add the seasonings - Fri, 08/10/07 9:40 PM
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I soak dried chile peppers in 1/2 hot water and 1/2 beef broth, then run them through the blender, then add browned chuck cubes and liquid to the crockpot. After that has been simmering for an hour or so, I sautee onions and add all spices towards the end of that. It seems to deepen the flavors of the seasonings to me. The add the sauteed things and a pinch of oregano to the crockpot with the meat.

PapaJoe8
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RE: Chili-when to add the seasonings - Sat, 08/11/07 5:26 PM
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Tx, great minds think alike!

Drumm, sounds like some great chili!
Joe

drummagick
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RE: Chili-when to add the seasonings - Sat, 08/11/07 6:24 PM
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"Drumm, sounds like some great chili!
Joe"

Yeah, it usually is. I made it sound kind of simplistic. I usually saute 2 or 3 dirrent kinds of fresh chiles with the onions. All those chiles and onions and spices cooking together smell so heavenly. I usually use about 3 or 4 different kinds of dried chiles for the puree too, whatever I can find in the store here, and always a couple of chipotles because I love the smoky flavor. Sometimes I add a bit of cinnamon and clove and some grated baking chocolate to the chili towards the end and nudge it towards a mole almost. I did that once when someone gifted me with a couple of pounds of moose when I lived in Idaho, we called it Moose Mole of course. lol