![]() You could also use bacon, but most commercial brands are actually treated with liquid smoke to give them that characteristic tang-so you may as well reach for the bottle in the first place. If you want to add a smoky dimension to your chili, this is a no-brainer, although if you’re opposed to the oft-maligned ingredient, a few teaspoons of chipotles in adobo makes a nice substitute, as does smoked paprika. Still, as you were warned in college, you’re best off choosing one booze and sticking to it rather than mixing them. A smaller amount of red wine imparts richness, depth, and body to beefy chili (like a larger amount does to boeuf bourguignon), and a shot or two of liquor like bourbon-even vodka or tequila-toward the end lifts the other flavors without obviously announcing its own presence. Here are some of the most common (and most effective) flavor boosters to add to your chili recipe.īeer chili is a whole genre, and adding a bottle of your favorite brew is a wise move, but other kinds of alcohol can add their own little something-something. These secret ingredients are flavor boosters, after all, so they should be added to an already-solid foundation. Still, don’t forget to toast your spices, make homemade chili paste if you have the time, thoroughly brown your meat, simmer low and slow, and take care of all those other basics while you’re at it. These additional flavor agents help do just that. Whether you believe beans and/or tomatoes in chili are anathema or a must-have, and whether you like all the meat or none at all, you’ll want to build layers of savory complexity in the pot (or slow cooker). But that’s OK, as long as you remember to write down all the things you’re adding so you can replicate the results next time (do as I say, not as I do). This cool weather classic is certainly eminently tweakable and open to experimentation, which is why you can easily end up with an ingredients list running to the dozens of items, with a pinch of this here, a soupçon of that there. ![]() Some aren’t too surprising-chocolate, liquid smoke-while others might raise eyebrows (fish sauce, bourbon). Most probably have one or two secret ingredients they deem essential to the dish. Even those who stay out of the fight likely have their own personal idea of perfection. Chili can be a surprisingly contentious subject (even before you dare to mention canned chili) so many cooks insist there’s a “right” way to make it, and every other way is dead wrong.
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