17 salty chili Recipes

black beans go into the slow cooker with an army of flavorful ingredients. so why is the result so often a dull, muddied mess here s what we discovered, test kitchen discoveries, build assertive flavor , start by sauteing chopped onion, bell pepper, garlic, and jalapenos in a dutch oven; beginning the saute with bacon fat, rather than the usual oil, also helps amplify the meaty richness of the chili., test kitchen likes to saute spices to intensify their flavor. when the vegetables are tender, add 1/4 cup of chili powder, plus cumin and oregano, and let the spices bloom in the hot pan., while ham hocks traditionally add flavor and a few shreds of meat to the chili, we wanted enough meat to chew on. we opted for the salty richness a small smoked ham lent to the chili as it cooked; removing the ham at the end of cooking and chopping it provided plenty of meat., dried beans added to the slow cooker at the outset were still too hard by the time the chili was done. to speed up the cooking, we simmer the beans in the dutch oven for 15 minutes before transferring the contents to the slow cooker.

firm tofu, chopped in small cubes, olive oil, garlic cloves, minced, fresh ginger, grated, asian chili sauce (or 1/4 tsp. dried chili flakes), maple syrup, braggs amino acids (or soy sauce), lemon juice, dry roasted almonds, chopped to garnish

red radish, trimmed, zucchini, limes, salt, ears corn, husks removed, unsalted butter, olive oil, white onion, finely chopped, garlic cloves, minced, black beans, chopped epazote (if you can find it) or 3 tbsp cilantro, crumbled cotija cheese (or another salty, crumbly cheese such as ricotta salata, feta), chili powder, corn tortillas

water or 1 1/2 quarts mild soup stock, salted with, fish sauce , to the desired saltiness, trout (pan fried ), stalks fresh lemongrass (dta-krai), fresh ginger (kha), kaffir lime leaves , torn (bai ma-gkrood), whole thai chiles, stem removed and bruised with the back of a cleaver (prik kee noo), shallot, quartered and sliced crosswise 1/4-inch thick, roasted chili paste (nahm prk pow), tamarind pulp, mixed with 1/2 cup of hot water, pulp removed (the tamarind is sold in blocks, use about 1 tbsp.), fresh brown button mushrooms, sliced in 1/4-inch pieces, firm tomatoes, cut in small wedges (optional), green onions, cut in thin rounds, limes , juice of, to desired sourness, cilantro leaf

mussels, green prawns (peeled and deveined, weight is with shell on ), peanut oil (i didn tsp measure it looked about 11/2 tbsp), fresh ginger, grated, garlic cloves, crushed, shallots, chopped finely, red chilies, sliced thinly (add as many or few seeds as you like, taste after each addition you can always add more but once you), ground turmeric, ketjap manis , also known as kecap manis (please do not use regular soy sauce it is way to salty and is a sweet indonesian soy sa), dried fish flakes, water, lime juice, bean sprouts, coriander leaves, roughly chopped, extra coriander, roughly chopped for garnish, parsley

cold steamed jasmine rice, peanut oil or 3 tbsp vegetable oil, onion, finely chopped, fresh red chili pepper, seeded and sliced, fresh green chile (i use serrano), thai red curry paste (i use thai kitchen brand), curry powder, pork chops or 1 chicken breast, finely diced, garlic cloves, crushed, raw shrimp, shelled and de-veined (chopped if large) (optional), eggs, beaten with, pepper , and, soy sauce (i use kikkoman brand), thai-style fish sauce (for the saltiness, i usually go easy and then let people add more themselves), pepper (to taste), chopped green onion , including tops, according to your taste chopped fresh cilantro (coriander) or chopped fresh basil (to garnish)

serrano chilies or 4 jalapeno chiles, seeds intact, peeled garlic cloves, kosher salt

canola oil, white miso (fermented soybean paste), soy sauce, pure maple syrup, red chili paste (sambal oelek)

fresh squid or 1/2 lb squid, slices, egg, salt, splash sesame oil, white pepper, cornstarch, oil, separated, oil (for frying ), soy sauce, garlic cloves, minced, shallots, minced, red chili pepper, thinly sliced

light brown sugar, kosher salt, paprika, chili powder, ground coriander, garlic powder, celery seeds, coarsely ground black pepper

grilled chicken (chopped ), fried chicken (grinded), mayonnaise, ranch dressing, chili powder, cinnamon, salt, mustard, pickle (chopped )

unsalted butter, brown sugar, kosher salt, blanched whole almonds, whole cashews, roasted , unsalted peanuts, whole pecans, chili powder, ground cinnamon, ground cumin, cayenne pepper, fresh rosemary leaves, roughly chopped

and a 1/2 cups long grain rice (uncle ben s converted brown or white works well), half a medium onion diced small, half a bell pepper diced small, paprika, rope ) smoked sausage sliced thin, diced cooked chicken or to your taste, ro-tel green chilies and tomatoes or a small can of stewed tomatoes, water seasoned with chicken bouillon (enough to make slightly salty), amount of celery seeds (less than a 1/4 tsp.), black pepper if you like, fresh garlic or garlic powder, red pepper or louisiana hot sauce can be added for heat, bay leaf

crushed tomatoes, stewed tomatoes, diced tomatoes, diced tomatoes with green chilies, salt (i like it y so use 3), fresh cilantro (i use about three handfuls, stems and all), yellow sweet onion (quartered ), jalapenos (for medium salsa, less for mild, more for hot), lime , juice of

sweet vidalia or maui onion, minced, garlic, minced, minced ginger, olive oil, butter, red wine, pineapple juice, reduced to 1/4 cup, chicken stock (not canned - too salty), ketchup, tomato sauce, tomato paste, soy sauce, worcestershire sauce, brown sugar, dark molasses, black pepper, chili powder (pendery s terlingua won is a good choice), salt, cayenne pepper, ground thyme, ground dry mustard (coleman s preferably), juice of 1 lime