Do you make chili your own with a twist?

[BigDaddyLH]

Inspired (if that's the right word) by the "chilly bear" thread I'm asking: do you have a different take on chili? A personal twist.

I usually make it with beans (kidney & black) but sometimes I just add firm tofu at the end. Smoked tofu is a nice touch.

For spices, in addition to the usual suspects, I like to add curry leaves and serve it with chapati.

Or I like to give it a Korean twist with gochujang and gochugaru.

Whatcha got?

 

[uriah1]

3 different beans and cans of peeled marzano tomatoes

 

[KyAnne]

I do have my own recipe for chili and generally stick to it because it's very good (!) , but at times.........
rarely.....I'll add a half can of drained yellow corn. Gives it a Je ne sais quoi!............just for different twist.
But it's rare.

 

[oldunc]

I'm an inveterate improviser, so you never know. I used to play around with different combinations of peppers more, but mostly I now stick to ancho, guajillo and chipotles, maybe a fresh sweet pepper or a ripe poblano if I have it; my pantry has taken a hit with recent insane inflation. If I have leftover coffee I usually toss that in, maybe a umami booster such as soy sauce or ground mushrooms. I've taken to adding carrots- not really authentic, but good nutritionally and the flavor works well- they're also affordable. This is pretty common, but I like masa harina for a thickener if needed. Liquid smoke sometimes. I've been known to add the juice of a tangerine in season.

 

[trapdoor2]

Our favorite seafood place has "Tuna Chili". It's ok...very spicy. Doesn't taste much like tuna though.

When I decide to make chili, I'll place an order for fresh spices from "The Spice House" in Chicago. https://www.thespicehouse.com/ I often improvise but we have a basic recipe that covers all the bases. Yes, we use beans. We're that kind of people.

 

[Vegetable Man]

Add some bacon or chorizo, whatever is on hand along with ground chuck. Lots of ancho and jalepeno, no beans.

 

[Vegetable Man]

I have two watches from Seiko, one from Casio and a sports Apple Watch 8

You add those to your chili?

Definitely a unique choice...

 

[Boreas]

I like it with chorizo (well-drained) and a poblano pepper. ONLY served with cornbread.

 

[Boreas]

I have two watches from Seiko, one from Casio and a sports Apple Watch 8

That IS a twist!!

 

[BigDaddyLH]

I have two watches from Seiko, one from Casio and a sports Apple Watch 8

SoOOooo... which one goes in the chili?

 

[twangking]

While I've never added any kind of watch to my chili(yet), I really like mushrooms, black and kidney beans and venison. I also add beer and home grown tomatoes.

 

[BigDaddyLH]

I cook about the same as you BigDaddyLH, but I also add corn

I like the sweet note corns adds to chili. I didn't mention it because I thought everyone added it!

 

[clydethecat]

I'm bored with my chili and need to start over with a new recipe. Mine starts out as a sort of grandma (or stepmom...) chili, but I leave out the beans, and add more jalapenos, serranos, and/or habaneros than the old folks might be comfortable with.

Where I differ is with technique. I've watched too many cooks on TV, so I sweat out my diced onions like an Italian, then I toast the spices like an Indian cook.

If I need to stretch it, I'll serve it on a bed of wide noodles, or maybe pour it over a baked potato. In that way it has evolved more into a chili sauce than a proper bowl of chili. It makes a good chili dog though.

 

[dblues]

I like it with chorizo (well-drained) and a poblano pepper. ONLY served with cornbread.

Chorizo is a great addition and I also like cornbread as a side. I improvise every time but I’ve kind of settled on some preferences: cook my own pintos for the beans and not too much, maybe a cup dry for a large batch. Lots of meat and easy on the tomato. Sometimes I let some of my smoked Seranos swim during the cooking, then fish them out. I like it spicey but not real hot spicey. Ancho chili powder.

 

[chezdeluxe]

I put a tablespoon of molasses and a dessert spoon of cocoa in mine………and beans

 

[Vibroluxer]

I like to add white corn, no beans, and the final test is how good it tastes on a soft roll with cold butter sandwich.

 

[oregomike]

Inspired (if that's the right word) by the "chilly bear" thread I'm asking: do you have a different take on chili? A personal twist.

I usually make it with beans (kidney & black) but sometimes I just add firm tofu at the end. Smoked tofu is a nice touch.

For spices, in addition to the usual suspects, I like to add curry leaves and serve it with chapati.

Or I like to give it a Korean twist with gochujang and gochugaru.

Whatcha got?

I do it differently almost every time, but with the same spice base.
Things I'll add/change to make it interesting are espresso, unsweetened chocolate, smoked paprika, molasses, worchestershire, gochugaru, coarse ground cornmeal (not all in the same recipe, of course), etc. Just enough for people to say, "I can taste something interesting, but I don't know what it is."
Beans/meat ratio is pretty even; black/pinto beans with a mixture of ground beef and steak.

 

[MarkieMark]

You add those to your chili?

Definitely a unique choice...

I assumed it was about submersible durability when mixing by hand.

I could be wrong...

 

[Powdog]

I make my leftover smoked brisket chili with cayenne for some heat and balance it out with a tablespoon of Hoisin sauce. Usually start with a diced onion and fresh poblano for chunkiness and a few pan blackened tomatoes. If I don’t have smoked brisket I’ll toss in a chipotle or two for some smoke.

 

[1293]

Onion
Garlic
1" chunks of Lamb, Chuck, or Venison
Toasted Guajillo, Pasilla, Ancho, Arbol rehydrated in chicken stock
Fresh Poblano
Oregano
Cumin
Chipotle in Adobo
Ground Tostitos of Masa Harina
Oyster Sauce
Fish Sauce
Apple Cider Vinegar