Cooking chili - need some help

[Rhody31]

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?

 

[JR]

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?

Always tastes better after a reheat.

 

[ColdCat]

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.

 

[The Big Ragu]

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.

 

[Brooklyn Bridge]

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.

 

[buckweaver]

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.

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

 

[Smasher_Sloan]

Pencil sharpener shavings add a nice crunch.

 

[spikechiquet]

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