Yummmm!!!
For the first time ever, I made chili. It needs to be tweaked a little, so for those of you who cook - what do you put in to add a little spice and heat, but without making it inedible?
I *think* this is what I put in (I tend to just keep throwing things in, even when I'm working off of a recipe, so it's not exact)
2 lbs ground sirloin
1 large onion
2 red peppers
1 large can diced tomato
1 small can of tomoto paste
3 medium hot chili peppers (I can't remember what I used - 1 red 2 green)
chili powder (don't ask how much, just kept adding until the taste was close)
ground cumin (again, until the taste was close)
I'm thinking that a touch of ground cinnamon might help to bring out the heat. Any other ideas?
8 years ago