***NOTE: Due to the acquisition of Instructables by AutoDesk, and Instructables' refusal to allow me to make private or unpublish any of my works, this instructable has been permanently deleted from this site around September 1, 2011. ***


DonPedro71 (author)2011-01-18

The beauty about chili is that everyone has their own recipe...and their own opinions. Beans or no beans. Store bought chili powder or home made chili powder. Whatever. Eat what you like. Frankly, I applaud anyone who attempts to make their own. "Hormel" is not a kind of chili!

By the family always ate chili with a dollop of cottage cheese (instead of sour cream). Love it that way!

PhoenixBirdy (author)2011-03-29

This looks very nice and makes me feel hungry! Actually it reminds me of russian borsch  a little bit even though it's not spicy. 

erehwon (author)2011-01-16

Three things, and I'm not a chef either:

1) Chili short for "chili con carne" (peppers with meat) has no beans if it's really chili. If you're purest that is.

2) I brown the meat before hand and then de-glaze the pan with dark beer. All that goodness left in the pan really helps the flavor, plus the flavor from the beer works well.

3) I use semi-sweet chocolate chips rather than powder. I usually add those to the beer after I've de-glazing things, and before I add the other fluids.

I also add some maple syrup, the real stuff not the imitation, which adds a hint of sweetness. It sounds odd I know, but try it and you'll be surprised. To be fair I have to give a nod to Bobby Flay for that, as it came from one of his recipes.

gijoebob (author)erehwon2011-01-27

I'm with you about the beans. In official chili contests you are not allowed to use beans or other "fillers". I am sure this is a great dish, but I don't know if I would call it chili.

There are a lot of veggies in there as well. At what point does chili become beef stew?

For comparison I am adding a picture of my chili.

A lot of people are commenting that the dish does not look like it would be hot. If you are throwing 1 or 2 chopped habanero peppers in there it will have some kick.

I bet this is great on a cold evening and is a lot more nutritious than most recipes I see!

jrossetti (author)erehwon2011-01-16

Speaking of maple syrup (sweeteners), I've thought about using molasses and less brown sugar, but that's never actually made it into the recipe yet. Future evolution of this recipe.

jasonruggles (author)jrossetti2011-01-17

I use molasses when I make chili. It's a lot cheaper than maple syrup and gives it a deeper flavor!

primedlt (author)jasonruggles2011-01-18

But, I hate molasses in my chili. Others may also!

jrossetti (author)jasonruggles2011-01-17

Nice, I'm glad someone's out there that has actually done my idea, it doesn't seem so crazy now.

drzcyy (author)jrossetti2011-01-16

Try raisins, the golden ones better than the black ones

jrossetti (author)drzcyy2011-01-17

Interesting, I might have to do that. I have a whole bunch of raisins leftover from the summer. Thanks for the tip!

SinAmos (author)2011-01-25

So, I'm putting this chili down today, so we will see how it goes? Haha.

sundevil333 (author)2011-01-18

Made this the other day and it was awesome! I did make a few minor substitutions... used close to 2lbs of ground turkey (I like meaty chili), substituted a tiny (and I mean TINY) bit of dried ghost chili pepper in lieu of the habaneros, and deglazed the pan with a couple ounces of Coca-Cola. Whatever you do in terms of minor alterations like these, it will make awesome chili that everyone will love. Many thanks to jrossetti for sharing!

jrossetti (author)sundevil3332011-01-18

i have always suspected there's a direct correlation between the chunkiness/meatiness of a chili with the awesomeness - your admission to the use of 2lbs of ground turkey proves it! Of course, also, the 'original' recipe that I came up with was calculated to fill up my old crockpot (A relic from the 60s) to the rim, so 2 extra pounds of anything probably wouldn't have fit, hahah! But I'll definitely need to try adding more meat to my next batch.

All these awesome ideas everyone's coming up with in the comments are inspiring, now I just wish I had more time.ingredients/money to try them all out myself!!!

dbbd (author)2011-01-18

I had an idea that turned to be great. An amazing boost to any chili -
I added a splash of smoky whiskey (I used Ardbeg 10).
The chili had an extra smoky flavor that took it to new places.

Tamalhuasteco (author)2011-01-16

jejej im mexican and that is not spicy, jeje

madenairy (author)2011-01-16

gr8 recipe, somethin that i do which rounds the flavor (and takes a little of the heat / bitterness out of the peppers) is add in a bottle of stout ( guinness for example).

ourmoneypit (author)2011-01-16

I am definitely going to give this recipe a try. I've been looking for a good chili recipe since my ex and I split up.

Phoghat (author)2011-01-16

A. It's funny you used cocoa, I've been using it as my secret ingredient for years and have never told anyone.
B. Sorry there are no beans in chili.
C. Make it as hot as you like, add a dollop of sour cream to cool it down for wussies

SinAmos (author)2011-01-14

I think you can streamline this more, but I'll give it a go.

jrossetti (author)SinAmos2011-01-14

Streamline it, such as? Remember, I'm not a kitchen whiz, I just figure things out as I go along. So if you have any ideas, I'm all ears! :)

Nemesis201077 (author)2011-01-13

Looks like a really nice recipe, pretty similar to my own. I do add a little dark chocolate (minmum 70% Cocao solids) towards the end of cooking.
One of the things I've found really improved my chilli's, particularly when using minced beef (ground beef) is to get it really well browned, more browned than you would really expect, make sure it's really caramelised. This savory flavour, as you say, really will help the final dish.
Great clear 'ible, hopefully it'll encourage a few more people to venture into their kitchens.

jrossetti (author)Nemesis2010772011-01-14

Mmmm dark chocolate, I'll have to try that in the next batch, that sounds like an awesome idea.

You're totally right about browning the meat, it really applies to any meat you add. It really adds a lot of depth to the final chili.

TheStarWizard (author)2011-01-14

This sounds great to me, but my wife "can't take the heat". Do all these peppers make the chili very spicy?

jrossetti (author)TheStarWizard2011-01-14

The bell peppers don't, since they're not spicy at all, and you really don't want to leave any of those out. Best things you can do to reduce the level of spiciness are: omit/substitute the habaneros (a good choice are serrano or poblano), use less cayenne, and chili powder, and use a mild salsa (or use more tomato paste instead of salsa).

This recipe as it is with these exact ingredients I've shown do make it spicy, I'd say about "medium", and if all you were to do is make one single change (like, omit the habaneros, or reduce the cayenne powder), I'd say it'd be a "low" spiciness.

kazots (author)2011-01-13

You left out the Beano! But sounds great.

bustedit (author)2011-01-13

i hate you right now. this is making me so hungry, and all i brought to work for lunch was a frozen Boca burger to be nuked and put on a wheat roll w mustard & money til next thursday...damn bi-weekly paydays.

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