I love Chili. I love cooking it, I love eating it and I love reading about cooking and eating it. So I've started this thread so I can indulge in my passion for the ultimate Tex-Mex dish. So please, share your recipes, tips, tricks and ideas/philosophies for Chili.
My top tips are-
1. Fresh Scotch Bonnet/Habanero chillies. Nothing is quite like their fruity heat in a Chili.
2. Fresh Lime juice and zest gives a Chili a fragrant zing that really lifts the dish.
3. Chicken and Beef stock. I got this tip from looking at recipes for World Champion Chili recipes. Almost every single recipe uses both Chicken and Beef stock cubes. I use fresh stock (Waitrose essential stock is very good) and gentle stew the Chili.
4. Chipotle paste adds sublte heat and smokey depth... I can see why Cartman loves it so much.
5. Brown about half the meat as quickly as possible in a very hot non non-stick pan, doing it in batches so as to not crowd the pan. Add the rest of the meat to the Chili when it is still raw. I find doing this adds a lot of flavour.
6. Go really easy on the Tomatoes. I have an 8.4 litre Le Creuset that I use for Chili. I cook enough so that the Chili is about an inch from the top and for all that, I only use one 400g tin of Tomatoes.