I love bay leaves but I’m confused if you mean to add bay at the end? I typically add about 6 dried bay leaves when boiling a bag of dried beans and pluck the leaves out before putting other stuff in. I know other people who can’t tell the difference so they never use them, which I can only account for as a genetic difference.
My bad: Don’t forget to remove em afterwards. In my area we only get em dried, so if you forget about em they make an unpleasant experience when you find em.
Ok, first, a couple beginner mistakes to avoid:
No grains. Don’t go adding rice or quinoa to your chili.
Add beans. There’s only one state that’s allowed to make chili without beans, and it’s not Texas. It’s the state of Cincinnati.
Don’t use black beans. Just don’t.
TVP has a better texture for chili than tofu. Tofu doesn’t pick up the flavor and will break down way too much.
No Garlic! People think garlic and onion always go together, not true.
Don’t forget the bay leaf (Especially don’t forget to remove them after cooking). Aroma is very important.
Coarse ground peppercorns are not fun to find while eating soft beans and veggies. Fine pepper.
Most Worcestershire sauce contains fish, even if it’s not listed.
Dry spice isn’t just a cute name. Powders burn if you add em before the liquids.
Here are some tips:
Whipped coconut cream with a bit of apple cider vinegar makes a pretty good sour cream.
Diversify your beans. Add some dark and light kidney beans, some fatty beans with some lean beans.
Diversify your chilies. Get some dried chili in there with some roasted peppers, paprika powder, they add different things.
Sauteed onions, fresh onions, and onion powder all have distinct flavors. Mix em up.
Salt in three parts. While sauteing. While simmering. Before serving.
Aromatics go in the dry pan (Whole spices, herbs, peppercorn) take em out and then grind em.
Here’s the recipe:
2 cans beans
1 can corn
1 can roasted tomatoes
Bag frozen peppers and onions
1 packet chili seasoning
1 small can chili paste
(I used to be a professional chef, then I got long COVID. My recipes got a lot more streamlined since then.)
edit: clarification, Bay leaves go in at the start and get REMOVED afterwards.
Thanks for the tips, inspiring me to make chili asap o7
I love bay leaves but I’m confused if you mean to add bay at the end? I typically add about 6 dried bay leaves when boiling a bag of dried beans and pluck the leaves out before putting other stuff in. I know other people who can’t tell the difference so they never use them, which I can only account for as a genetic difference.
My bad: Don’t forget to remove em afterwards. In my area we only get em dried, so if you forget about em they make an unpleasant experience when you find em.
yim yum