and pour garlic/onion in with olive oil, dump it all in, don't pick pieces out.

Anonymous wrote:I wonder how chili would be if made like meatballs - we put meat into crushed tomatoes pot raw, like smaller than golf ball, and the meat fat and juices really make the sauce great. I would try breaking up raw meat and put right in crushed tomatoes on low simmer 1.5 hours or so. like 2 pounds of meat, a lot of meat.

If you'd rather make our meatballs, it's 3 cans crushed tomatoes, 1/4 can paste, 2 pounds beef mixed with 1 egg and breadcrumbs. Fry about 7 cloves sliced garlic with 1/3 large yellow onion submerged in olive oil low and slow until onion real clear. Add to pot of tomato, add splash of red wine, then add balls raw. smaller than golf ball. don't compress meatballs, keep light. barely simmer 1.5 -2 hours don't boil. better than chili

I wonder how chili would be if made like meatballs - we put meat into crushed tomatoes pot raw, like smaller than golf ball, and the meat fat and juices really make the sauce great. I would try breaking up raw meat and put right in crushed tomatoes on low simmer 1.5 hours or so. like 2 pounds of meat, a lot of meat.

I made chili with random stuff we had tonight. Ground bison, can of chipotle peppers in adobo sauce, cumin, Mexican oregano, left over carmelized onions, salt, garlic, pinto beans , tablespoon of tomato paste and two squares of a Hershey bar. It was really good!

Read Salt,Acid, Fat, Heat. You need to understand how to bring out flavors in your chili. I'm guessing you need more salt (add a little at a time, but at each step of the way), and an acid like lime juice.

Add the chili powder and spices to the oil after the onion is cooked and let cook for a few min. Suggest you use smoked paprika and dried chipotle with the chili powder too.

A few whole dried chilies or spoonful of ahi amarillo is also nice.

I make MidAtlantic style chili with a lot of beans. For this style tomato sauce and diced tomatoes are needed, along with a spoonful of sugar.

Anonymous wrote:There truly cannot be anything more easy than making chili.

+1 million.

Anonymous wrote:Simmer for a long time.
Don’t eat it the day of - I make it ahead and reheat and it tastes a lot better

This.

Also use way more spices. You might want to replace yours if they taste dull. Add extra salt too.

I like to use smoked paprika and some cumin, for depth.

Salt.