Her's some Chili Cooking Hints to keep in mind when you make Chili......
* When you think there's enough chili powder, it needs more
* Find the right balance by choosing a range of spicy, smoky and sweet chilies; that's essential to layering flavor.
* No matter what type of meat, or what cut you're using it needs to be browned first. Always. Chili is not meant to be made with raw meat. You'll be rewarded with a richer, more flavorful chili.
* A killer bowl of chili is not complete without toppings.
* Cook it 2 days ahead—maybe 3. But definitely let it sit. It gets better the longer it sits, for sure.
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