1. Welcome to SportsJournalists.com, a friendly forum for discussing all things sports and journalism.

    Your voice is missing! You will need to register for a free account to get access to the following site features:
    • Reply to discussions and create your own threads.
    • Access to private conversations with other members.
    • Fewer ads.

    We hope to see you as a part of our community soon!

Cooking chili - need some help

Discussion in 'Anything goes' started by Rhody31, Nov 17, 2012.

  1. Rhody31

    Rhody31 Well-Known Member

    My buddies and I are getting together Sunday. In making chili. Thats not a problem because inhave a great recipe.
    But should I start it tonight and reheat tomorrow? Or put it all together tomorrow?
  2. JR

    JR Active Member

    Always tastes better after a reheat.
  3. ColdCat

    ColdCat Well-Known Member

    I would have given it 2 or 3 days, but yes, always better after a reheat. Also season the meat before putting it into the chili itself.
    And jalapenos are for the weak. Go with habaneros or cubaneles.
  4. The Big Ragu

    The Big Ragu Moderator Staff Member

    Yup. No brainer. Chili doesn't turn into killer chilli until some time doing its magic in the fridge. Make it, let it turn into Chilli for a day or two, and then slow reheat it.
  5. Brooklyn Bridge

    Brooklyn Bridge Active Member

    I second the use of habaneros. Also, for G*d sakes, use real beans, the kind you have to soak and slow cook for several hours instead of some processed canned stuff.
  6. buckweaver

    buckweaver Active Member

    No. Get the good, green stuff (assuming you can't get fresh roasted chiles, which you can't in about 47 states):

    Last edited by a moderator: Dec 15, 2014
  7. Smasher_Sloan

    Smasher_Sloan Active Member

    Pencil sharpener shavings add a nice crunch.
  8. spikechiquet

    spikechiquet Well-Known Member

    Corn adds a nice color and doesn't hurt the flavor!
Draft saved Draft deleted

Share This Page