Chili sauce

[sdkid]

I'm doing some chili for a party this weekend. I don't want it to be too spicy, but want to have a sauce that others can add if they want to make it spicier. Not sure how I want to go about it. Any ideas?

 

[BandCollector]

Usually I control the spicyness with the chili powder.

I make my own powder so it is easy to do because I control what peppers I use.

Not too sure about the sauce addition technique.

Hopefully someone will come by who knows more about adding sauces to chili than I do.

Good luck,

John

 

[Brokenhandle]

Not sure if this is what you're looking for but many seem to use Frank's hot sauce. Tabasco sauce, or sriracha or maybe red pepper flakes.

Ryan

 

[BigW.]

Tabasco sauce, or sriracha or maybe red pepper flakes.

That is what I use to spice up mine after the wife and kids get their mild chili.

 

[tx smoker]

I spent years, literally, struggling with chili. Finally nailed one that both the wife and I love. It is an adaptation of several different approaches to making chili. Some of the ingredients are geared more toward Tracy's preference, but my biggest concern was the flavor. I want a deep, rich, robust flavor. Spice is nice too but it has to make sense and serve a purpose other than just being super hot. This has my flavor requirements and just a slight tingle from the spices that is very pleasant. I can amp it up at the table if I want more.

1 lb. Good quality ground beef
3 cups strained or crushed tomatoes
1 10 oz can Ro Tel tomatoes with habanero
1 15 oz can black beans rinsed
½ cup beef broth*
¾ cup chopped onion
¼ cup chopped celery
3 T finely chopped bell pepper
4 T chili powder
½ t cumin
1 t garlic powder
1 ½ t salt
½ t black pepper
¼ t oregano
¼ t sugar
1/8 t cayenne
½ t coriander

-Brown and drain beef

-Add all ingredients to large stock pot or Dutch oven

-Smoke for 3 to 4 hours on low heat until vegetables are soft.**

-Serve garnished with cheddar cheese, sour cream, and chopped green onions

*This was used to thin down the chili as it was very thick. If at desired consistency this can be omitted

**If you do not have a smoker, add 1 t liquid hickory smoke and cook on stove

Check it out and see if it looks like something you'd enjoy. It has replaced all the other recipes I had on hand.

Robert

 

[chef jimmyj]

Red Pepper Flake is a good choice, as well as Cayenne. Of the Sauces, Sriracha is my first choice. Sriracha has a nice warm heat and the Garlic will not clash with the Chili. I find the Vinegar in the other common sauces too sharp to add to a well balanced Chili...JJ

 

[SmokinGumby]

Agreed. Any Louisiana hot sauce has too much vinegar for chili, Sriracha or chili pepper flakes are the best options. Sriracha blends best, with dried flakes added at table-time you have the possibility to get some very hot bites and some not hot bites.

 

[SlickRockStones]

I do not condone the use of HOT CHILI OIL floated on top of chili then stirred in to increase the heat and to help propel the chili through your system.