Kenji's Chili

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Kenji's Chili

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We actually made this on Sunday, 2015-11-01, but ate it last night.

We followed Kenji (from Serious Eats) recipe (local^[@rev]) as the main inspiration. We made a few changes based on preference (ground beef), what we had (vegemite) and general taste. A full list of changes and adjustments are below.

Overall, this was probably the best chili we've made. Probably not the best we've ever had but still. The only thing is is that it was just too sweet. I would probably skip the sugar all together and maybe lighten the bourbon. But, it still had tons of flavor. And I would add some hotter peppers (either fresh chopped, fresh in the paste, or dried in the paste) next time. There was little to no heat.

Changes

Below are a list of changes and some comments

1 lbs of lean ground beef instead of what it calls for
Vegemite in place of marmite
- We had it and I think they are roughly the same
1 tsp anchovy paste in place of whole anchovies
Guajillo peppers in place of NM red chili
- We actually bought the NM chili but forgot we bought them
For the other peppers, of the options, we used Mulato and Arbol where given the option
Added red bell pepper with the onions for extra bulk and flavor
Added 1 cup of "broth" (water then Better Than Bouillon later) to the chili paste to help grind it and get it out
- I didn’t read that we would try to toast the paste. Next time, I would only add just as much water as needed to make it come together. I don't think this had a huge affect but still, it would be better to not have it
Used 2 cans of black-beans in place of the beans
- Obviously skipped the soaking at the beginning
- Skipped the extra hour of simmering to cook them before adding the tomatoes and vinegar
Simmered for 1.5 to 2 hours or so
Turbinado sugar for brown sugar
- Less or none next time
Used bourbon option
- less next time

Recipe

Kenji: The Best Chili Ever (from Serious Eats)
Local Copy^[@rev] (U: "guest", P: name of my dog, all lower case)