Whether you’re entering your chili in the local fair, a church event, or with a bunch of friends, grabbing a good recipe off the internet isn’t enough these days. If you want to turn up the heat with your chili cooking abilities, then read on. These are tips from Mike Decker, President of Decker Retirement Planning, who has won several chili cook-offs in his local communities, and this is the first time he has ever shared his secrets.
Canned Beans vs Dried Beans
Ingredients mean everything. Within the chili community, there seems to be a big debate as to what is better: canned beans or dried beans. The answer? Both. Canned beans may not be as fresh or have the desired texture, but they provide a unique and nostalgic flavor that cannot be replicated. Winners of chili competitions bring a nostalgic element to their cooking, which pulls at the heart strings of the judges. Chili may not be fancy, but it sure does have a place in our hearts.
Dried beans may not have childhood memories, but they do lend the ideal texture to your creation. Be sure to cook them with plenty of salt and a generous amount of oil. This combination will bring out the ideal texture with a lot of flavor.
Cocoa In Chili
Not many applicants to a chili cook-off have access to a Big Green Egg, a Traeger, or a proper off-set smoker. Yet, a smoking element gives any chili the feeling of cowboy authenticity. Without the expensive equipment, how do you get the smokey flavor just right? Easy! The answer is cocoa power. Just add a little to taste, and you’ll be surprised at how much this ingredient can elevate the quality of your chili.
However, there are other ways to accomplish this task that need to be acknowledged. First, buy liquid smoke. You can get this at most grocery stores, and it works really well. The reason this is not my first go-to is the simple fact that most people won’t ever use it again. If you want to shell out the few extra bucks, it does a great job. Just be careful, and don’t add too much.
The second method, assuming you have a really good stove top and not so good fire alarms, is to cook some of your ingredients to the point of burning them. When they are smoking, you can trap it with a lid, and let it cook into itself. This is very risky as your food and flavors will burn if you are off by the slightest moment.
How To Bring Out The Flavor (Acid And Fat)
All good cooking revolves around salt, fat, acid, and heat. As a quick side note, if you love cooking and haven’t read the book Salt, Fat, Acid, Heat, I highly recommend it. This expert shows how powerful that book can be in your everyday cooking.
Within your chili, salt is a simple concept; get the flavor right. I recommend kosher salt. You can get bursts of flavor as opposed to table salt, which can make your chili mono-dramatic within. Heat is also an easy concept with this dish. Slow and steady. Let the flavors simmer and swirl for hours.
Acid and fat are the most notable components to an award-winning chili. Fat is the vehicle to which the flavor is expressed when tasting. Fat is essentially the medium that takes all the flavors and lets it linger on your tongue longer. Have you ever noticed how the flavor of bacon seems to last longer than the flavor of a simple tortilla chip? This may be an over exaggeration, but the point stands. Having the right fats and the right amount of fat in your chili is critical for multi-dimensional flavors within.
Popular fats include chuck beef, bacon, ground sausage, turkey, beans, oil, and cheese. You don’t need them all, but you do need some. I’ve won with a vegan chili because I focused on the beans, some oil, and in that particular chili, cream (fat) from nuts and onions. The chili should not taste solely of the fat source. It is a bit overwhelming when you feel like you are eating chuck beef with a few “things” on the side. Have enough for the flavor, and let the acid do the rest of the work.
Acid is, in my opinion, the fireworks of any good dish. It is the depth to which you can have multiple flavors and experiences at once. To use an alternative cooking example, have you ever had a bland tomato bisque? It happens all the time. Even with the acidity of the tomatoes, sometimes, it just needs something more. By adding a smidge of white vinegar, the entire experience can change.
Have you ever wondered why cheese is so good? It is a beautiful combination of fat and acid. Within your chili, you will have some acid inherently from your tomatoes. That will not be enough. Finding your source of acid is a signature quest that requires some experimenting. I’ve pulled it from horseradish sauce. (No one could tell, but they loved it). I’ve grabbed it from bell peppers, onions, and other veggies that contain different flavors but a lot of acid. I’ve even pulled acid from mustard and vinegar.
When you are in pursuit of your signature flavor within your chili, I highly recommend that you pull a small cup of your chili aside and just have fun. Some of the best flavors are stumbled upon, and that is exactly what you want… an incredible flavor that is new, yet hits the heart strings of nostalgia.
In Conclusion
Making chili is about having fun and getting ready for the winter season. It warms our hearts and our bellies. I hope you can have fun and make your chili and experience of personalized expression and sharing with those you love. May this fall be the best yet, and may your chili exceed all expectations. Have fun, and eat up!
