Well since there seems to be such a demand....
- Typical Ingredients
- Good idea but not necessary is to blanch (not as in the Golden Girls!) the tomatoes in order to remove the peels. If you're pro-peels, go on.
- Throw (almost) everything cut and cleaned into a pot. If you're lacking on liquid, either add the tomato sauce or a little water or something else of the fluid nature.
- What you shouldn't throw in the pot are:
- The chili peppers -- do this slowly! Taste, add, taste, add, etc.
- Some of the beans (see next point)
- What you do with the unadded beans and this is the chili secret is to mash the beans. You don't have to mash all of them - some people like whole beans as well, but I highly suggest mashing up a good portion of the beans into a paste. Then adding them. This thickens your chili and allows a blending of flavors that you won't get by just cooking them. This works in general for all beans dishes. Mash them. (Even once they're in the pot you can mash them. Mash away!
- Other than that, just season as you see fit. Hint: the longer you let it cook, the better'll it be. I think my last chili cooked over 4 hours. It was mighty fine.
- As for tofu, if you want to try it out, best of luck. I'm pro-tofu but in general with chili, I like just sticking with the beans. It's more than hardy enough.
Happy mashing! -fb