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The Kitchen Table

Chili

16 years ago

I love Chili. It was the very first company meal I made as as inexperienced newlywed cook at the age of 18. (A long and funny story) I usually use an envelope of chili seasoning. Lately, my chili just isn't as flavorful as it used to be. I'm not sure if the flavor pkts have changed or my taste buds. Do any of you have a good idea of spices I can use to make good, hearty, but not hot, chili? I know about chili powder and cumin, but what else can I use and in what quanities. Thanks, in advance. Dottie

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Comments (11)

gadgets
16 years ago
Since I don't want all the salt that comes from commercial chili powders, I make my own. Google chili powder recipes. You might get some ideas of what you might like to try.

Shirley
wanda_va
16 years ago
We love Wick Fowler's Two-Alarm Chili. It has individual packets of spices, so you can adjust to your personal taste. If you don't like hot chili, you can omit the red pepper (they call that false alarm)--you can even buy Wick Fowler's in the "False Alarm" packages.
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Take a look at the thread: Help identifying pepper about 26 threads below your's. If that is what you are looking for, suggest you PM megachili.
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My opinion is that anything over 1 million scoville's is HOT Enough! Sure you can taste some flavor for about 10 seconds of the various flavors of different pods. But once the pain sets in, its all the same. I grew some chocolate bhuts from seed this year that a friend gave me. Some of the plants turned out to be chocolate bhuts and others turned out to be red/orange bhuts. Both of them were DAMN! HOT! I saved seeds from both the chocolate and the red/orange ones and will see what they produce next year. I didnt do anything to isolate any blooms so its anyone's guess what next season will bring ;) I froze some of em, and i dried and ground some into powder. I like spicy hot foods, so i use them quite often to zing things up. We all know that their are tons of different superhot peppers out there. As far as which pepper is the hottest debate, i agree with smokemaster that its a tool for seed sellers to try to make a quick buck.
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If I were doing it, I'd measure a little less than 4 ounces of water and start with a couple tablespoons of the powder and see what the consistency looks like after soaking for a few minutes. It also depends on what the recipe is for. You might not need to rehydrate by itself if there is liquid in the recipe already. Then, you could use the chile powder as a spice and add it to taste. It will thicken the recipe without some additional water or other liquid. If it's a canning recipe, then I'd probably not try figuring out how to use the powder as a substitute. But for a soup or sauce, it probably isn't as important to be exact. Start small and add gradually. You can always add, but it's hard to subtract.
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Comments (28)
Used Williams Chili Seasoning for years. Couldn't find it in stores when we moved to Wisconsin so I had to order it online. I liked Williams because it does not contain salt. Also liked the readily available bulk packaging. Inevitably, I would run out so that led me to using whatever. Which was usually packets from Aldi. Then I would run out of those. Now I'm using Bueno from New Mexico or a couple of chile powders that I bought when I was in Mexico. Chile powders, not chili powder. Along with cumin, black pepper, Mexican oregano, coriander or cilantro, sometimes some smoked paprika. sometimes chipotle (either powder or canned), sometime jalapenos or arboro chile and always either Vegemite or Marmite. Sometimes add masa, sometimes corn kernels but neither most of the time. Always pinto beans. But never ever any pasta (it's a Wisconsin thing to put macaroni in chili.) Back to the original question--I have seen Mexene in stores but probably before moving to Wisconsin. Now I am curious about it and will certainly give it a try if I can find it locally.
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schoolhouse_gw
16 years ago
Chili powder just doesn't smell or taste the same as it did years ago to me. I have yet to find a brand I really like.
glenda_al
16 years ago
An easy homemade chili powder recipe.
Prep Time: 5 minutes
Ingredients:
1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon oregano
2 teaspoons garlic powder
Preparation:
Combine all ingredients; store in an airtight container
User
16 years ago
I may just try Glenda's chili recipe. I've found the packets don't taste the same anymore either.
kathleenca
16 years ago
I have to second Wanda. Since I discovered Wick's about 25 years ago, I quit making chili from recipes. The flavor is wonderful, especially the second day. The only problem I have is that I can't find it in local (southern California) stores, so I order direct from Luzianne Foods. The minimum order is 12 packages, so I keep it in the freezer. I noticed that it can be ordered from Amazon too, but the minimum is still 12.
wanda_va
16 years ago
Kathleen, if you have a Big Lots near you, try them. On several occasions, they have had it--for $1.00!!! That's the cheapest price I've ever seen. Of course, I stocked up on it--it lasts forever in the freezer.
hgl_gaylemarie
16 years ago
Pioneer Woman has a Chili Powder Recipe.
cynic
16 years ago
Along with a chili powder I also add Louisiana Hot Sauce to add a touch of heat.and flavor. I don't like things hot for the sake of being hot. I like things to have flavor. LHS gives a touch of heat but has a good flavor and I prefer it to Tabasco.

I like lemon pepper in my chili along with the normal seasonings. And I put a can of beer in it too. Onions make a big difference. Some are more bitter and some are stronger. I tend to like the red/purple onion for consistent flavor, plus I don't react to them like I seem to with some other types. I've learned to tone down the seasonings and let the flavors of the meat, tomatoes, onions, celery, etc come through. I think that makes for a better chili. Plus often the seasonings develop if it sits for a while, like overnight.

I used to use the packet seasoning mixes and would occasionally combine different types. Sometimes a chili and a taco seasoning. The taco ones make a pretty good sloppy joe too. I remember one time I forgot to put in chili powder altogether and it was a very good tasting chili.
okwriter
16 years ago
I use a package, but I also add other stuff: onion and garlic powder, chili powder, Liquid Smoke, Worcestershire sauce, and other secret ingredients...
kframe19
16 years ago
Funny, I never cared much for my chili until I started using the flavoring packets.

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