Chili making is an inexact art. One cook’s idea of piquant can be another cook’s point of spontaneous combustion. And chili seasonings can vary in a number of ways such as pungency and freshness. It always comes down to the same factor – it is the “individual recipe” achieved by frequent tastings, and the adding of seasonings in small amounts as the cooking proceeds – that in the cook’s opinion when the chili reaches the one and only status it is time to stop. As a newbean these recipes will provide you a starting point from which you can create and perfect your own “bowl of red”.

Hopefully I needn’t list here those safety tips such as keeping one’s fingers away from the eyes after handling the peppers. If this type of tip isn’t already common knowledge – then the best way to learn is for you to chop up some jalapenos, then chop some onions and when those eyes begin to water – wipe that tear away…and the thousands of others that are soon to follow along with a burning sensation that will last hours. Only one lesson is required.

Meat – those qualities that are considered desirable in a prime cut of beef; marbled, tender, etc. are considered as undesirable when cooking chili. If the steers were categorized, the chili cook would be herding those labled as “bologna bulls” or “chili cattle”. These are the lower grades of steers – producing a tougher cheaper cut of meat. The concensus is that a too finely ground meat such ground beef produces a chili that is too mushy and often too greasy. My personal choice is a ground beef, making sure to drain off all excess grease and thickening the chili with a variety of ingredients.

Garlic – Another controversial ingredient in the kitchens of chili cooks. Probably the arguments stem over the aroma more than over the flavor. I use it, but only a relatively small amount. There are many benefits rumored regarding the use of garlic ranging in the lowering of cholesterol to being the one plant in the garden that will keep the gophers away forever.

Beans – see To Bean or Not to Bean. The center of chili controversy – usually competition chili is made without beans while much larger quantities are made for public tasting with beans.

Oregano – there is basically two types; Mexican and European. The Mexican type is the preferred choice for chili making.

Cumin – my tip is if you’re not using cumin, you’re not on the right track.

Secret ingredient – every cook will claim to have that one secret ingredient that separates their chili from the others. Unfortunately, it may separate it in a negative way. The common downfall is over achievement, a problem faced by newbeans simply trying too hard.

Alcohol – the evaporation of alcohol during cooking can leach the aromatics from your chili. If you use an alcoholic drink for flavoring, perhaps “pre-cooking” it can ameliorate the effect.

Thickening – Many cooks thicken their chili with masa or wheat flour. I think thickening softens the flavor somewhat, which may be called for if you’re feeding Aunt Edna. So, if you must, mix a tablespoon flour with 3 tablespoons water and stir into chili for last 20 minutes of simmer.