{"id":164,"date":"2020-05-05T04:39:11","date_gmt":"2020-05-05T04:39:11","guid":{"rendered":"http:\/\/www.kitchencollisions.com\/?p=164"},"modified":"2024-11-22T08:58:34","modified_gmt":"2024-11-22T08:58:34","slug":"basic-chili","status":"publish","type":"post","link":"https:\/\/www.kitchencollisions.com\/index.php\/2020\/05\/05\/basic-chili\/","title":{"rendered":"Basic Chili"},"content":{"rendered":"

\"Basic<\/p>\n\n\n

Here is a basic chili recipe that is a cornerstone of my cooking. I take this recipe and modify it almost every time I cook it. It is important to fry the tomato paste and spices before you add the wet ingredients. In the basic chili recipe, it helps bloom the flavors. When making this, I play with the amount of tomato paste, spices (sometimes I use homemade chili paste (recipe will be coming for that as well), as well as the type of beans. I prefer to get the ground beef at a Mexican grocery store and get their taco grind, but the regular grind will work as well. Now for the specific basic chili ingredients. <\/p>\n\n\n\n

There is nothing exotic about the basic chili ingredients. But the process is where you get the most bang. When you brown the mean, you want to cook undisturbed to create a good charge. Put the meat in, spread it out, and leave it alone for about 5 minutes (depending on your cooktop). Then char the other side. You don't need to fully cook the meat here, but we are looking for dark char on the meat. The meat will finish cooking when the liquids are added. When using beans, always drain and rinse the beans. The basic chili ingredients can be found at your local grocery store, don't forget the fish sauce! <\/p>\n\n\n

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\"Basic<\/a><\/div>\n
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Chili, Ground Beef<\/h2>\n\t\t
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Chili with ground beef <\/span><\/div>\n\t\t
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