I'm surprised I haven't seen this one. Campbell's Tomato soup. If I'm making a big enough batch of chili, I'll use half tomato sauce and half tomato soup as the base sauce. Sweetens it a tad. [Reply]
Originally Posted by tooge:
I'm surprised I haven't seen this one. Campbell's Tomato soup. If I'm making a big enough batch of chili, I'll use half tomato sauce and half tomato soup as the base sauce. Sweetens it a tad.
For a sweeter flavor try using rice vinegar. [Reply]
Originally Posted by Pablo:
2 pounds ground beef - greasy
ring of polish sausage
green pepper
jalapeno or serano depending on the wife's mood
couple celery stalks
3 cans beans - pick your poison
large white onion
plenty of garlic
bay leaves
cumin
chili powder
cayenne
sugar
salt
pepper
crushed tomatoes
tomato paste
splash of Worcestershire
Maybe I'm forgetting something, but that's about it.
Originally Posted by GloucesterChief:
For creole/cajun.
It's a flavor base. It's traditional for creole/Cajun, but it's still just part of a flavor base. Lots of recipes use it. Nothing wrong with it in chili.
Take out the garlic and pepper and you have 2/3 of the French mirepoix. [Reply]