Not entering any cook offs, but I do have a chili rep. Two things to share:
1. Even though I don't use tomatoes in my chili since you do, throw in a teaspoon or so of sugar (not enough to taste) to cut the acid from the tomatoes.
2. Instead of ground cumin, toast the cominos (cumin seeds) and then crush them. (I use a rolling pin and plastic wrap, but a mortar and pestle would work.) The flavor is a big difference.
Learned from my mother and "the second best chili recipe in Texas" respectively.
co14ers had/has a website where shared some of his secrets, but I lost the link when I had to restore my computer. Ask him for it. You'll like it.
See ya tomorrow night,
viz
1. Even though I don't use tomatoes in my chili since you do, throw in a teaspoon or so of sugar (not enough to taste) to cut the acid from the tomatoes.
2. Instead of ground cumin, toast the cominos (cumin seeds) and then crush them. (I use a rolling pin and plastic wrap, but a mortar and pestle would work.) The flavor is a big difference.
Learned from my mother and "the second best chili recipe in Texas" respectively.
co14ers had/has a website where shared some of his secrets, but I lost the link when I had to restore my computer. Ask him for it. You'll like it.
See ya tomorrow night,
viz