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How to make chili

By Edited Dec 23, 2013 0 0

Everyone has his or her own version of how to cook chili. What makes chili more special is that each and one of them claims that their recipe is should be considered the most perfect. Everyone is entitled to their own opinion and, yet in a surprising manner, one cook usually takes a change of mind once they taste the chili made by another cook. But whether this is your fist time cooking chili or you just want to improve the taste of your previous version of the dish, following the instructions and bearing in mind the tips below could also make you a proud perfectionist of the dish.


Start by cooking 1lb ground beef , ¼ cup chopped onions, 4 minced garlic cloves, and 1 chopped green sweet pepper until the meat is golden brown and the onions tender. Cooking the meat first not only locks in your meats flavor but it also reduces the cooking time for your chili. Chili was created as a disguise for cheaper and tough meats but it using these kinds of meat would require a lot of cooking time. It is also always a big reminder that fresh meat and vegetables always results to a great dish- and chili is no exception.

Next add 1 can (15oz) of tomato sauce, 1 can (14.5oz) of diced tomatoes, 1 can (15oz) of kidney beans, and ½ tbsp. dried basil. Chili before was made solely with kidney beans as it was supposed to be a substitute for ground beef. Now it is optional to either use one of the two or use both together. Also, using pre-made cans of tomato sauce and diced tomatoes brings about additional zest to your chili because these pre-made cans are already packed with flavors not to mention it saves a lot of time.

Lastly, bring to boil the dish, then reduce the heat and let it simmer for 20 minutes. Take a glance at your dish. If it is too thick, use water to dilute it and if it is to thin, add tomato paste. One last thing, cooking the chili one day before eating gives your dish time to let its flavors blend. It’s always best to prepare it beforehand. And there you have it, your own perfect chili. Pat yourself on the back for a job well done.



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