How To Make Great Chili Without a Recipe

This is chili a la me, and I even baked the bread:-)

Cooking without a recipe can be a little scary if you've never done it before, but think of it this way: have you ever had cereal? You pour some, maybe cut up some of your favorite fruit or throw on a handful of nuts or raisins--add some sweetener (if you're me), pour on some milk until it reaches....there! Well, you've created your own recipe for (Insert Name Here)'s Perfect Breakfast Cereal.

Now, expand that idea to other foods that might require a bit more cooking technique.

If you've never cooked before, you will want some reference materials. Even if you have cooked a lot but find yourself unable to deviate from a printed recipe, you'll want to understand basic cooking techniques, methods and ingredient function. Don't look for compendiums of thousands of recipes. Rather, search for books and articles that explain the "hows" and "whys" of cooking, not just the "whats."

Once you have a handle on basic cooking methods, techniques and ingredient function, you can make almost anything. Armed with that knowledge and some regional flavor profiles, you're good to go.

By that, I mean tomato+basil=Italian, corn+black beans+cumin=Mexico, feta cheese+olives+oregano=Greece. You get the idea.

In the case of chili, here's what you need to know:

1. If chili is a braise, I will use tough cuts of meat. I can also throw in leftover cooked meats if I cut them in very small pieces.
   
2. I will need a liquid to braise in. Hmmm--I'm thinking beer and beef stock.
   
3. Mexican flavors: definitely cumin, Mexican oregano, maybe some beans, lots of onion and garlic, ooh, maybe some bitter chocolate or some cocoa powder, or maybe some coffee for a base note! Maybe a dash of cinnamon for a little "Gee, what is that flavor?"
   
4. I'm going to need some peppers--from not to hot. I think some bell or Cubanelle peppers for a fresh, green base flavor. Then some minced or sliced jalapenos or serranos. I've got some dried chiles in the cabinet--I'll soften them up in boiling stock, hit them with the stick blender and voila, chile paste. Not hot enough? I've got some cayenne pepper and some hot sauce.
   
5. What else do I have that I can throw in here? Leftover steak? Awesome. A container of corn? Why not?! A few pickled jalapenos leftover from taco night? In they go.
   
6. Towards the end of cooking, I'll throw in some corn flour, corn meal or grits to thicken it up. Heck, I could even use crushed tortilla chips.
   
   And that, my friends, is chili.
   

Thanks to Closet Cooking for the photo. Visit Kevin's Closet Cooking Blog here

Sometimes, we're just in the mood for a lighter chili. One with brighter flavors than the deeply, darkly mysterious red chili. Do you really need a recipe for that kind? What do you think I'm going to say about that?

In order to make a white chili, you need to know that white chili is green. And, you'll have to lose the red ingredients. So, goodbye:

1. Sweat onions and garlic in oil
   
2. Add fresh pork shoulder/dark meat turkey or chicken. If using leftover meat, add it later.
   
3. Deglaze the pan with beer/chicken broth/vegetable broth
   
4. Add fresh chiles and cumin, salt and pepper to taste. Throw in that bottle of green salsa you've been wondering what to do with.
   
5. Add more broth and any beans/veggies/cut up cooked meat
   
6. Simmer until wonderful.
   
7. Thicken with masa, corn flour, tortilla chips or even some leftover cornbread stuffing (hello, post-Thanksgiving meal)
   
8. Adjust seasonings, add fresh cilantro.
   
9. Eat.
   
   If you want it hot, make sure you add in diced or even pickled jalapenos, serranos or some hot sauce/cayenne pepper.
   
   Enjoy your White Chili a la You!

Thanks to Ryner12 for the pic. See the photostream here

Coming up short on ideas? Fear not, friends. Check out ingredient options by category.

Proteins
Chuck Roast
Pork Shoulder
Ground Beef
Diced sirloin
Lamb shanks
Lamb shoulder
Ground Bison
Rabbit
"Meatloaf" blend ground pork/beef
Bacon or pancetta ( more of a flavoring, really)
Chorizo
Dark Meat Chicken
Dark Meat Turkey
Duck
Goose
Pheasant
Diced, pre-cooked white meat poultry

Vegetarian-friendly Protein Options
Texturized Vegetable Protein (TVP)
Seitan
Firm Tofu
Beans Beans Beans

Chile Options for Bulk
Fresh versions of:
bell peppers
Poblano
Jalapeno
New Mexico
Cubanelle
Arbol
Anaheim

Chile Options for Heat/Flavor
Fresh or dried/smoked/ground versions of:
Serrano
Arbol
Chipotle (dried or in Adobo sauce)
Jalapeno
Habanero
Cayenne
Ancho
Paprika
Smoked Paprika
Red Pepper Flakes

Vegetables
Onions
Garlic
Celery
Bell pepper
Tomatillos
Corn
Any kind of fresh beans
Any kind of dried beans
Tomatoes (there is a lot of debate about this. I say, use 'em if you want to)
Carrot
Salsa (Well, it's a mixture of vegetables)

Liquids
Beer
Vegetable broth
Chicken broth/stock
Beef broth/stock
Any other broth/stock (lamb, veal...)
Tomato juice (again, use it if you like it)

Herbs and Spices
Mexican Oregano
Cumin
Chili Powder (a blend, usually of ground chiles, salt and some cumin)
Salt and pepper/white pepper
Basil
Sage
Thyme
Bay leaf
Coriander
Cilantro
Poultry Seasoning (for white chili)

Sneaky Flavoring to Make People Wonder Why Your Chili Is So Good
Cocoa powder (don't go crazy)
A bit of unsweetened chocolate
Cinnamon
Your favorite hot sauce
Tequila
A splash of vinegar
Lemon or lime juice
A hint of clove
Mole Sauce
Ground nuts or seeds (like pumpkin)

Thickeners
Corn meal
Ground up corn tortillas
Masa
Corn flour
Crushed Tortilla chips
Crushed Fritos

This is a pretty complete list, but please feel free to add some extras in the special Ingredient Guest Book!