Okay, we have the meat part covered. Now it is time to discuss the flavor we are going to impart. Flavor comes down to vegetables, wet ingredients and spices. I prefer to use fresh vegetables when I can instead of all dry ingredients. In competitions like Terlingua, you have to use all dry, but I am not competing here. I am just trying to make the best chili I can make.
I use chopped onion and chopped Jalepeno. About a cup of chopped onion and about a 1/2 cup or so of chopped jalepenos will do. My local grocery store has the prechopped jalepenos and onions already (I am lazy). I like to make sure that some seeds make it into the chili. That will help ramp up the spice. I also use tomato paste. For the liquid, I mainly use beef broth, beer and round out the rest with water. To bind things together and to round out the flavors, I use tomato paste.
I will add the dry spices in two dumps. What I am trying to do is create a base of flavor with these the vegetables, liquid and spice before I add the meat.
The gangs all here.....
Primo Oval XL, BPS drum, Weber gasser
Last edited by chingador; 02-23-2013 at 03:05 PM..