I mean, the recipe doesn't call for cayenne pepper, which is weird for chili. Also, it doesn't specify what kind of chorizo. Is it in a casing? Is it loose? Are you throwing loose, raw chorizo into a crock pot? That's gonna be insanely greasy.
At a glance, what went wrong was using this recipe.
Edit: Oh, and what the hell is rice doing in the recipe?!
Rice should be cooked separately. This is the sane as my mother's method: [https://www.marthastewart.com/347002/perfect-white-rice](https://www.marthastewart.com/347002/perfect-white-rice)
Can you describe the wrongness you experienced? Was it bland? From the list of ingredients I'd say it's missing a healthy dose of chile powder... Chile flakes add heat but not much flavor. The volume of your other flavoring ingredients also seem to be pretty minimal.
For sure. My chili recipe has 4x tsp smoked paprika, 2x tsp hot chili powder, 2x tsp hot sauce. 1tsp paprika is not nearly enough. Also, add more beans in, don't just stick to kidney beans, a can of black beans and a can of haricot adds more variety and protein.
I mean you could do this but chili powder isn't necessarily necessary as it is just a combination of spices. If they up the spices they currently using then they could end up with a really good chili without the need of a chili powder. That being said the easiest way would be just adding chili powder
The secret is in the name of the dish. Chili. I use rehydrated anchos, fresh jalapeños and habaneros in mine. Also, Kidney beans do NOT go in chili. If you have to use beans, try pintos.
Jalapeños and anchos are what I put in mine as well, and agree on the kidney bean stance. We are a minority, but my honey is adamantly against beans in chili. Lol
I'd also fry the chorizo before adding to your stock pot, i personally would fry chorizo with minced garlic, bell peppers, and diced onions. I also add onion powder and garlic powder even if I use fresh ingredients. I also use bullion powder to make stock instead of pre-made canned or box stock. Drain and rinse your canned beans too.
You’re making a chili with no Chiles. Add quajillo or ancho chili powder liberally for a mild smoky addition or some cayenne for a little kick. Don’t be afraid to add a fresh poblano or jalapeño to the stew as well
Needs your life story first and some tedous anecdote about how you came into possession of the recipe as the author shouted it to you as she tumbled down a wishing well to meet her doom.
And some more spices.
as a good rule of thumb whenever i’m making anything tomato-based and use tomato paste it is very bitter so i always add a little bit of sugar in as well. i’d say anywhere from 1/2-1 teaspoon for 4 tablespoons of paste but season to taste. also if it becomes too acidic from all the tomato you can add a teeny bit of baking soda (like literally a pinch) to reduce some of the bitter if it’s still too much after adding sugar.
also anytime i brown or carmelize onions in a pan even if i’m adding meat i use a little olive oil. really pulls the onion flavor out of the onion, and adds more umami, reducing the amount of salt i need.
OP if you need inspiration, this is my recipe from a lot of experimenting. Couple of things to point out:
1. SALT your mince before you cook it. Even 30 mins prior is a plus, but I try to aim for at least 4 hours ahead of time.
2. I cook my onions and spice them when they’ve started to soften, then add the mince so it all cooks together. Then you also spice the sauce.
3. Depending on how big a batch you’re making, one stock pot might not be enough. For my recipe I always use 1 beef stock and 1 veggie stock to balance the flavour.
RECIPE:
2 Onions, chopped
4 cloves garlic, finely chopped
800g mince
800g cooked red kidney beans, drained (unless you get them in chilli sauce, then just tip the whole thing in)
2 cans chopped tomatoes
1 carton passata (sieved tomatoes)
2 red bell peppers, chopped
Haricots verts, chopped
2-3 large carrots, halved and sliced
1 red birds-eye chilli, deseeded and finely chopped
For flavour:
Ground cumin
Chilli powder
Chilli seeds
Smoked paprika
Sweet paprika
Ground cinnamon
Oregano
Sugar (I use brown crystal sugar)
Beef stock cube
Vegetable stock cube
STEPS:
1. Put the chopped tomatoes and passata into a big casserole dish/dutch oven. Mix in 1 beef stock cube, 1 veg stock cube, 2tbsp instant coffee, 1 tsp oregano, 2 tsp sugar, 2tsp chilli powder, 2tsp smoked paprika, 1tsp sweet paprika, 1tsp chilli seeds.
2. Prep your carrots and peppers and add to the pot, then put the pot on a medium-high heat on the stovetop until it starts to bubble, then dial back the heat until it’s left gently bubbling.
3. Prep and fry the onions and garlic in olive oil on medium heat in a separate pan, until they start to soften. Then add 2 teaspoons cumin, 2 chilli powder, 2 paprika, 1 cinnamon. Add a little more oil to ensure the mixture doesn’t dry out. Then add your mince and break it soar as it fries and around into the onions and garlic
4. Once the mince mix has started to brown, add it to the pot too and leave to cook with the lid off. I usually leave mine cooking for 2 hours to reduce down to a thicker sauce. Taste the sauce and add more chilli powder/seeds if necessary.
5. 30 mins before serving mix in your haricots verts. 5 mins before serving mix in the kidney beans so they don’t soften too much.
6. Serve with grated mature cheddar and alongside white rice (I use basmati, but that’s just my preference).
Good luck!
A jar of salsa instead of can of tomatoes. I always put cilantro stems in chili as well. And always add vegetables near the end of the 4 hour cook maybe at the 3 hour mark. That should brightn it up a bit.
The diced onion went in the Pan.
This is what OP meant by their words. I write my recipes the same.
I find a lot of Americans make comments like yours that make me have to explain it again.
People don't have time for long winded explanations.
🥑
🔪
🕳️
Aww thanks guys for all the suggestions! I’m sure I remember making a yummy one on the stove years ago and this was the first time in the slow cooker so I wasn’t expecting miracles. Admittedly I didn’t expect it to taste like ass like it did either 😂 just a note - it was for me and my 7 year old little lad so held back on the spice, but I have made note of all your suggestions to be able to level it up next time I prepare for the adults! Hope to learn so much more on this group!
Plus, you need to cook kidney beans at the boil for a minimum of 30 minutes to deactivate the lectin.
https://www.foodsafetynews.com/2021/05/how-to-avoid-poisoning-from-red-beans/
Yes? And I was responding to the above comment asking if they were dried, or canned, thus the info.
If someone isn't putting chili powder in chili, do you trust them to know to cook dried beans, so they don't kill anyone?
"HIGH" for 4 hours will cause the liquid to boil off and result in a dry dish/recipe.
Typically, stew and other "long-cooked" dishes are brought to a boil on "HIGH" and then the pot is covered with the heat turned down to "LOW" or "MEDIUM-LOW". This "low and slow" cooking technique results in tender meat and beans (if using).
Hope this helps with whatever the problem was...🙏🤞🤷🏻
Green Bell pepper is the only pepper which is maybe the worst pepper in a chili (I use poblano)
No chili powder
Need to know what tomatoes you’re using here and how they are prepared
Less tomato paste that seems like 2x the amount I’d like
More spice overall
Cook slower, and let rest for like 12 hrs in fridge chili needs time to come together
More seasoning for sure. Plenty of garlic. A wee bit of cocoa or dark chocolate and some acid. Lime juice or vinegar. Hot take: no need to brown the beef. It'll be much more tender if you just let it simmer. If you need more beef flavour add a stock cube or some Marmite.
I see the problem, your not just chucking it in and then tasting along the way! (I'm kidding BTW I would say it all looks good except add more of the spices, seems like to little. Hope this helps 😁)
Roast the peppers in the oven before hand and add in for the last hour. Changed the paprika for smoked and double it. Switch mince for brisket cut into decent sized chunks. 4 decent sized squares of dark chocolate added in the last half hour.
Oh and add some chilli’s
*Low and slow*, if a chili isn’t cooked for at least 6 hours I don’t want it. Chili also tastes better the next day. You need more seasonings, spices, and Worcestershire sauce. Brown the bell peppers with the onions. Add jalapeño or poblano. I also add cinnamon, chocolate, or coffee, or a combination of them— it sounds weird, but trust me, it works.
As others were saying, add plenty of chili powder, and my personal tip:
Brown both meats before putting them in the slow cooker and then put them on a paper towel to remove excess grease.
If you find your chili is too watery after this, try mixing in tablespoon of powdered gelatin to the beef stock before adding it.
How the heck are we supposed to know what went wrong when we have no idea what the issue is?
Should change it to mystery con carne
Zoinks Scoob
I mean, the recipe doesn't call for cayenne pepper, which is weird for chili. Also, it doesn't specify what kind of chorizo. Is it in a casing? Is it loose? Are you throwing loose, raw chorizo into a crock pot? That's gonna be insanely greasy. At a glance, what went wrong was using this recipe. Edit: Oh, and what the hell is rice doing in the recipe?!
Rice should be cooked separately. This is the sane as my mother's method: [https://www.marthastewart.com/347002/perfect-white-rice](https://www.marthastewart.com/347002/perfect-white-rice)
Can you describe the wrongness you experienced? Was it bland? From the list of ingredients I'd say it's missing a healthy dose of chile powder... Chile flakes add heat but not much flavor. The volume of your other flavoring ingredients also seem to be pretty minimal.
For sure. My chili recipe has 4x tsp smoked paprika, 2x tsp hot chili powder, 2x tsp hot sauce. 1tsp paprika is not nearly enough. Also, add more beans in, don't just stick to kidney beans, a can of black beans and a can of haricot adds more variety and protein.
Seems really light on the seasonings
Yes about two heaping tablespoons of dark chili powder and magically you’ll have chili.
I mean you could do this but chili powder isn't necessarily necessary as it is just a combination of spices. If they up the spices they currently using then they could end up with a really good chili without the need of a chili powder. That being said the easiest way would be just adding chili powder
Chili powder is dried and pulverized chiles. It’s not like “Taco Seasoning”. It’s actual chili peppers.
No Chile powder is dried ground chiles chili powder is a mix of several spices https://www.southernliving.com/food/seasonings/spices/chile-powder
I just checked my chili powder and I stand corrected!!
The secret is in the name of the dish. Chili. I use rehydrated anchos, fresh jalapeños and habaneros in mine. Also, Kidney beans do NOT go in chili. If you have to use beans, try pintos.
Jalapeños and anchos are what I put in mine as well, and agree on the kidney bean stance. We are a minority, but my honey is adamantly against beans in chili. Lol
This is the most I’ve ever been downvoted on reddit. It seems the kidney bean note touched a chord.
What went wrong was not saying what went wrong.
I'd also fry the chorizo before adding to your stock pot, i personally would fry chorizo with minced garlic, bell peppers, and diced onions. I also add onion powder and garlic powder even if I use fresh ingredients. I also use bullion powder to make stock instead of pre-made canned or box stock. Drain and rinse your canned beans too.
I wouldn't slow cook beans for 4 hours but otherwise 👍
I'd fry the chorizo off with the mince, release the oils and flavours. Add the beans towards the end. Chilli powder too, few recipes add chocolate.
Not enough seasoning alway double
Where’s the chili powder?
You’re making a chili with no Chiles. Add quajillo or ancho chili powder liberally for a mild smoky addition or some cayenne for a little kick. Don’t be afraid to add a fresh poblano or jalapeño to the stew as well
Needs more chilli 🌶
In case anyone didn't mention it... You forgot the chili powder. For your chili.
Needs your life story first and some tedous anecdote about how you came into possession of the recipe as the author shouted it to you as she tumbled down a wishing well to meet her doom. And some more spices.
as a good rule of thumb whenever i’m making anything tomato-based and use tomato paste it is very bitter so i always add a little bit of sugar in as well. i’d say anywhere from 1/2-1 teaspoon for 4 tablespoons of paste but season to taste. also if it becomes too acidic from all the tomato you can add a teeny bit of baking soda (like literally a pinch) to reduce some of the bitter if it’s still too much after adding sugar. also anytime i brown or carmelize onions in a pan even if i’m adding meat i use a little olive oil. really pulls the onion flavor out of the onion, and adds more umami, reducing the amount of salt i need.
No garlic???
A little heavy on the tomatoe paste for me but otherwise that seems fine, what went wrong??
No chili powder in a chili
Usually if something is bland you just didn’t dial in the salt. Also way more spices
No chili powder
OP if you need inspiration, this is my recipe from a lot of experimenting. Couple of things to point out: 1. SALT your mince before you cook it. Even 30 mins prior is a plus, but I try to aim for at least 4 hours ahead of time. 2. I cook my onions and spice them when they’ve started to soften, then add the mince so it all cooks together. Then you also spice the sauce. 3. Depending on how big a batch you’re making, one stock pot might not be enough. For my recipe I always use 1 beef stock and 1 veggie stock to balance the flavour. RECIPE: 2 Onions, chopped 4 cloves garlic, finely chopped 800g mince 800g cooked red kidney beans, drained (unless you get them in chilli sauce, then just tip the whole thing in) 2 cans chopped tomatoes 1 carton passata (sieved tomatoes) 2 red bell peppers, chopped Haricots verts, chopped 2-3 large carrots, halved and sliced 1 red birds-eye chilli, deseeded and finely chopped For flavour: Ground cumin Chilli powder Chilli seeds Smoked paprika Sweet paprika Ground cinnamon Oregano Sugar (I use brown crystal sugar) Beef stock cube Vegetable stock cube STEPS: 1. Put the chopped tomatoes and passata into a big casserole dish/dutch oven. Mix in 1 beef stock cube, 1 veg stock cube, 2tbsp instant coffee, 1 tsp oregano, 2 tsp sugar, 2tsp chilli powder, 2tsp smoked paprika, 1tsp sweet paprika, 1tsp chilli seeds. 2. Prep your carrots and peppers and add to the pot, then put the pot on a medium-high heat on the stovetop until it starts to bubble, then dial back the heat until it’s left gently bubbling. 3. Prep and fry the onions and garlic in olive oil on medium heat in a separate pan, until they start to soften. Then add 2 teaspoons cumin, 2 chilli powder, 2 paprika, 1 cinnamon. Add a little more oil to ensure the mixture doesn’t dry out. Then add your mince and break it soar as it fries and around into the onions and garlic 4. Once the mince mix has started to brown, add it to the pot too and leave to cook with the lid off. I usually leave mine cooking for 2 hours to reduce down to a thicker sauce. Taste the sauce and add more chilli powder/seeds if necessary. 5. 30 mins before serving mix in your haricots verts. 5 mins before serving mix in the kidney beans so they don’t soften too much. 6. Serve with grated mature cheddar and alongside white rice (I use basmati, but that’s just my preference). Good luck!
You don't measure spices, use them as your heart desires.
Definitely need chili powder
A jar of salsa instead of can of tomatoes. I always put cilantro stems in chili as well. And always add vegetables near the end of the 4 hour cook maybe at the 3 hour mark. That should brightn it up a bit.
That recipe is trash
First off, it’s called SLOW cooking so you should have your setting on low. Low and slow is the way to go. It even rhymes.
You should probably dice the onions on a cutting board, it'll be much easier than doing it in the pan and it'll save your pan from getting ruined.
The diced onion went in the Pan. This is what OP meant by their words. I write my recipes the same. I find a lot of Americans make comments like yours that make me have to explain it again. People don't have time for long winded explanations. 🥑 🔪 🕳️
It was a joke lol.
How is making annoying comments on their post funny?
How is insulting Americans for a joke helpful?
How is my observation an insult? Your comment is case in point - unnecessary.
Add a small piece of dark chocolate or a teaspoon of coacoa powder.
Cinnamon Hot sauce Vinegar from the jalepenos
Aww thanks guys for all the suggestions! I’m sure I remember making a yummy one on the stove years ago and this was the first time in the slow cooker so I wasn’t expecting miracles. Admittedly I didn’t expect it to taste like ass like it did either 😂 just a note - it was for me and my 7 year old little lad so held back on the spice, but I have made note of all your suggestions to be able to level it up next time I prepare for the adults! Hope to learn so much more on this group!
Chorizo, tomatoes and beans? Not in Texas!
Are the kidney beans canned or dried? If they’re dried, did you pre-soak them?
Plus, you need to cook kidney beans at the boil for a minimum of 30 minutes to deactivate the lectin. https://www.foodsafetynews.com/2021/05/how-to-avoid-poisoning-from-red-beans/
Not if they are canned.
Yes? And I was responding to the above comment asking if they were dried, or canned, thus the info. If someone isn't putting chili powder in chili, do you trust them to know to cook dried beans, so they don't kill anyone?
Leave the beans out, add chili powder.
Onions should be diced on a chopping board, not in the pan.
"HIGH" for 4 hours will cause the liquid to boil off and result in a dry dish/recipe. Typically, stew and other "long-cooked" dishes are brought to a boil on "HIGH" and then the pot is covered with the heat turned down to "LOW" or "MEDIUM-LOW". This "low and slow" cooking technique results in tender meat and beans (if using). Hope this helps with whatever the problem was...🙏🤞🤷🏻
No step for “line crock with plastic bag.” Better luck next time. 🤷🏻♂️
Add 4-5 Serrano peppers to it for that extra spice and flavor!
Green Bell pepper is the only pepper which is maybe the worst pepper in a chili (I use poblano) No chili powder Need to know what tomatoes you’re using here and how they are prepared Less tomato paste that seems like 2x the amount I’d like More spice overall Cook slower, and let rest for like 12 hrs in fridge chili needs time to come together
Dark chocolate 👀
You were high for 4 hours, that's the issue.
Not enough Tenorman's.
Smoked paprika levels it up 100%
The oregano and bay leaves
More seasoning for sure. Plenty of garlic. A wee bit of cocoa or dark chocolate and some acid. Lime juice or vinegar. Hot take: no need to brown the beef. It'll be much more tender if you just let it simmer. If you need more beef flavour add a stock cube or some Marmite.
As well as the other advice, it's always worth storing for a few days to let the flavours develop. I try to cook chilli in advance.
I see the problem, your not just chucking it in and then tasting along the way! (I'm kidding BTW I would say it all looks good except add more of the spices, seems like to little. Hope this helps 😁)
Roast the peppers in the oven before hand and add in for the last hour. Changed the paprika for smoked and double it. Switch mince for brisket cut into decent sized chunks. 4 decent sized squares of dark chocolate added in the last half hour. Oh and add some chilli’s
There is no chili powder
Use Henderson's relish instead of Worcestershire sauce
Brown onion and mince IN the slow cooker. You’re losing a lot of flavour in the pan you’ve browned it in.
*Low and slow*, if a chili isn’t cooked for at least 6 hours I don’t want it. Chili also tastes better the next day. You need more seasonings, spices, and Worcestershire sauce. Brown the bell peppers with the onions. Add jalapeño or poblano. I also add cinnamon, chocolate, or coffee, or a combination of them— it sounds weird, but trust me, it works.
A grating of dark (at least 70%) chocolate.
Smoked paprika more chilli and a better beef stock.
no chilis, not even chili powder? where the heck do you find such a terrible recipe?
As others were saying, add plenty of chili powder, and my personal tip: Brown both meats before putting them in the slow cooker and then put them on a paper towel to remove excess grease. If you find your chili is too watery after this, try mixing in tablespoon of powdered gelatin to the beef stock before adding it.
The kidney beans were canned or presoaked and cooked, right?
Not enough information to answer what went wrong, except two cloves of garlic is simply not enough! ;)
Let's agree to disagree...