![]() Top with shredded cheese and fresh cilantro for an eye-catching presentation. Stuff the peppers with a mix of 2/3 beef chili to 1/3 cooked rice, then bake them in the oven until the peppers are tender and the chili is heated through. Here are some creative ways to serve beef chili: Chili Stuffed PeppersĬut off the tops of bell peppers and remove the seeds and ribs. You can heat the chili from frozen directly in the microwave by first using the “Defrost” function and then heating as usual. The chili will keep for about two months in the freezer without any issues from freezer burn. If you need to keep the chili longer than that then I suggest portioning it out into plastic containers and putting them in the freezer. The chili can be stored in the refrigerator for about 4-5 days past the “Sell By” date printed on the label without a noticeable decline in quality. There is a LOT of chili in the container so it might end up sitting in your refrigerator for a few days while you polish it off. I wasn’t expecting the chili to have such a high sodium content considering how bland it tastes. The official nutritional information for the chili says that one serving is 302g and has the following calories: Here is the link to some of the winning recipes if you would rather make your own chili. ![]() It turns out that the International Chili Society disagrees with that statement and crowns a World Champion every year for the best chili with beans. I saw a few people complaining on Facebook (shocker!) that “real chili doesn’t have beans”. If the yeast extract came from barley then there would be gluten in this chili but the source of the extract is unknown. I looked through the full ingredient list looking for any items that might contain gluten and the only item of concern that I saw was Yeast Extract. There are plenty of other ingredients used for seasoning, etc. The chili is topped with shredded cheddar cheese and a sprinkling of parsley. Remember to taste and adjust as you go until you achieve the desired flavor. Simmer and AdjustĪfter you make any adjustments simmer the chili for about 15 minutes to help develop the flavors, stirring occasionally to prevent burning. You can try adding umami-rich ingredients such as Worcestershire sauce, soy sauce, tomato paste, or even a splash of fish sauce to give the chili more complexity. Umami is the savory flavor that can add richness and depth to the chili. I’m not sure exactly how or why this works but it does! You can add a small amount of sugar, maple syrup, or honey to the chili and adjust to your desired taste. Sometimes a touch of sweetness can help a bland chili. Add AcidityĪdd a splash of acidic ingredients such as lime or lemon juice, vinegar, or even a splash of red wine to brighten the flavors and balance out the taste. You can also add more ingredients such as sautéed onions, garlic, and bell peppers, or even some corn to add more layers of flavor and texture. You can try adding more chili powder, cumin, paprika, oregano, or other spices to give the chili more depth and complexity. If you think the chili is as bland as I do then here are some ways to improve its flavor: Spice it UpĪdd additional spices and herbs to enhance the flavor. I liked this chili much better than Costco’s other ground beef dish of Shepard’s Pie but not as much as the Ravioli with Beef Bolognese Sauce. Think of this chili as a blank canvas that you can doctor up to suit your tastes. The other suggestion was to use it as a base for Frito Pie and top it with sour cream. Some folks said it needed to be spicier, others said it needed more cumin/chili flavor, more cheese, etc. ![]() The chili is very mild and not spicy at all.Įveryone who tried the chili at my house said something along the lines of, “This is okay but it would be better if it had XYZ”. The chili contains a LOT of ground beef and I like the mix of pinto and kidney beans. The chili is perfectly acceptable and absolutely unremarkable.
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