On Saturday night, Tanya and I made Chili Con Carne. I’ve made it before…blogged about it here…
I love using the slow cooker to make chili. You simply brown up the meat and then throw everything in the slow cooker and let it go for a few hours.
The only aspect of chili that I have messed up, more than once, is the use of spices. Even when I follow a recipe, I tend to find my chili quite bland. The spice is always present but there’s no body…no actual ‘chili’ flavour. This happened on Saturday night. After letting everything cook for a couple of hours, we tested the dish and found it to be lacking.
Tanya made a call and was advised that we should try adding more chili powder. Which we did. Again. And again. And again. There was a slight change but not enough. It was still more of a thick tomatoey soup than a chili.
So I jumped online to see what the internet universe would suggest. Lo and behold, one common suggestion I came across on a number of sites was vinegar. Vinegar! I would never have thought of that as an option.
We had nothing to lose…so I tried adding a tablespoon of white vinegar. Mixed it, tasted it and noticed a change in flavour. In the end, I added about 4 tbsp of vinegar (my crock pot holds 5L) and it made a HUGE difference!
So Vinegar…a chili secret.
I wrote the alteration onto my typed recipe as a note for next time and figured I’d also share it here. 🙂
Anyone else have any chili secrets to share?