What are the basics of good chili? Wha do I need for scratch?

Mexene chili powder is the first essential.

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Fish sauce

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Correct me if I am mistaken but I kinda lean toward thinking this was NOT what cowboys carried in their saddlebags around the prairies of central USA.

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Correct me if I am mistaken

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You're not mistaken, but I've been randomly putting that in dishes and haven't been disappointed yet. It adds a delicious something.

No and I repeat NO damn beans. Love beans, they don't belong in chili though

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No and I repeat NO damn beans.

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In making a hearty meal chili. And I love beans.

Both beans and tomatoes will be in this chili.

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Or you are using the powder?

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I buy the large containers of powder from Amazon.

And chili just doesn't taste as good without beans and tomatoes.

If I have dried anchos or pasillas on hand, I will toast lightly in a dry skillet, then soak in boiling water for 20 mins or so. Once they’re soft, pull off the stems, remove the seeds, then purée with a bit of the soaking liquid.

But I don’t always have those, so I will use already ground ancho chili powder. I prefer not to use a prefab “chili powder”, and instead use cumin, ancho, a little Mexican oregano, and some smoked paprika. Brown onions, then add a rib of chopped celery, chopped green pepper (if using), then add the spices....stir the spices around til fragrant, then add garlic & your meat of choice. Brown the ground meat or turkey, then add a tablespoon or so of tomato paste...let the tomato paste “fry” a bit, then add a small can of whole peeled tomatoes, some beef broth, a can or two of diced Hatch green chiles, beans with the liquid from the can (or leave out the beans, it’s your damn kitchen), and a pinch of cinnamon and about a teaspoon of cocoa powder. Pour in a bottle of dark beer....let it simmer until it thickens. If you like really thick chili, you can sprinkle in a couple teaspoons of cornmeal and cook for 10 mins longer.

RE: fish sauce, it’s great in gumbo, crawfish etouffee, or anything needing a funky seafood backnote. Haven’t used it in chili, as I put plenty of other highly flavored things into mine.

Thanks.

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prefer not to use a prefab “chili powder”, and instead use cumin, ancho, a little Mexican oregano, and some smoked paprika.

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Nice I'll try this out. Any guesses on proportions? Just a rough estimate and I can figure it out.

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Pour in a bottle of dark beer.

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Like a Guinness? Or some craft oatmeal stout?

RE: dark beer, whatever you’ve got on hand. Guinness is fine, tho. Use what you like to drink.

RE: chilis, don’t fear them. Heat varies from chili to chili, just like with jalapeños. You soak in hot water to rehydrate, and you taste a little corner of a softened chili to see how hot they are. Volume wise, you’ll want to use about as much dried chili as you would use powdered. Eyeball it: a few tablespoons is plenty, and can even be too much if the chilis are esp hot. Removing the seeds helps tame the heat. Purée the chilis, don’t just chop. Food processor, blender, or immersion blender. The bits of rehydrated dried chili will still be a bit leathery, so you want the flavor, not the texture.

It’s fine to use powdered, if you feel more comfortable that way. Powdered can be toasted a tiny bit just before you brown the tomato paste. You want to build a base of chili flavor & browning so that it’s not an overly tomato-y taste.

It’s also nice to add a bit of lime at the end, for brightness.

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Like a Guinness

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I made one with a Guinness and beef stock this week and it turned out great. I use a mix of chili powders including guajillo, ancho and pasilla. I also added beans because I like them.