Chili tip. I'm on the verge of perfecting my chili recipe. My last batch I called
Frankenchili was a hybrid of two recipes. I busted that out around Halloween and everyone loved the flavor but it was a little harsh. Not way too hot harsh, just a little too spicy for our digestion.
I won't give away my whole recipe but here's what happened. On a previous batch I had went for a sweeter more tomato flavor and used two cups of ketchup. If you're looking for that, this may be helpful. That turned out real good but there is always room for improvement. At a company barbecue, I ended up with most of a large jug of Sweet Baby Ray's barbecue sauce. I can't believe how good that stuff is!
The next batch of chili I made, since I had all that Baby Rays, I thought why not try it instead of the ketchup? I put two cups in a six quart batch and it tasted great but was a little too much. Baby Rays isn't exactly hot, but it has a serious bite to it! I had also used a 16 oz can of tomato paste to keep the tomato flavor going. I'm sure I know what to do the next batch. One cup of Baby Rays, the can of tomato paste and about four Romain tomatos. I think that may be a chili cook off entry in the near future.
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I expect is was a good addition to the chili too. 