Perfect Chili Recipe: Less Heat, More Flavor

Looking for a chili recipe that doesn’t pack an excessive heat but still delivers fantastic flavor? Follow this easy guide to create a delicious and spicier-or-not-to-spice choice for your chili. Whether you like your chili spicy or mild, this recipe has got you covered with the right blend of chiles and heat management techniques.

Understanding Chiles and Their Heat

Chiles are not all created equal when it comes to heat. The Scoville scale, which measures the hotness of chiles, can be helpful in choosing the right type for your recipe. Not all chiles are excessively spicy. For example, Anthoe chili is known for its rich, dark flavor with minimal heat. Others like the Green Anaheim chili are mild and provide a great balance to add flavor without the intense heat. You can often find these in canned or fresh form, making them versatile for your chili preparation.

Managing Heat in Chili

Most of the heat in chile peppers resides in the white ribs and seeds. To keep your chili mild, you can remove these parts. Here’s a step-by-step guide to making a creamy and flavorful Ancho Chicken Chili that’s perfect for those who can’t handle too much heat.

Ancho Chicken Chili Recipe

This rich, dark chicken chili is perfect for those who prefer a mild chile with a good flavor profile. The Ancho chili is perfect for beginners, offering a deep and complex taste without overwhelming heat. Here’s how you can make it at home:

Ingredients

3 medium Ancho Chiles (take out stems, seeds, and membranes) 2 tablespoons Olive Oil 2 medium Onions, chopped 15 ounces Canned Chicken Broth 1 cup Red Wine 2 pounds Chicken, large chunks 4 cloves Garlic, minced 2 teaspoons Cumin 2 teaspoons Oregano 1 teaspoon Thyme 1/2 teaspoon Cinnamon 1 small can Tomato Paste Black Pepper and Salt 1 tablespoon Vinegar 2 tablespoons Cornstarch

Directions

Break up the anchos into small pieces, removing seeds and stems. Place in a small saucepan with chopped onions and about 1/2 cup of water. Bring to a boil, then lower heat and simmer for about 20 minutes. Add the anchos and onions to a food processor and whiz until very smooth. Add 4 garlic cloves and whiz again for a few moments. Heat the oil in a stockpot. Cook the ancho paste in oil for about 5-7 minutes, stirring often. Add the tomato paste, salt, pepper, and chicken base to the paste and continue to cook, stirring constantly. Add the chicken broth and red wine, bring to a boil, and then add the chopped chicken. Bring back to a boil, lower heat, and simmer for about 30 minutes. Taste and adjust as necessary. To thicken the chili, mix 2 tablespoons of cornstarch with cold water. Slowly stir this mixture into the boiling chili, whisking to combine. Serve the chili over rice or another simple side, such as a salad, for a flavorful and easy-to-eat meal.

Adapting the Flavors to Tastes

If you love the heat, feel free to toss in a few additional jalape?os or serranos, but use caution. Sometimes even jalape?os can be too spicy for some. If you have an abundance of chiles from your garden, freezing them can make them even hotter because the freezing process concentrates the heat.

Customize Your Chili to Your Tastes

Feel free to customize this recipe to suit your personal taste preferences. Add a splash of citrus juice, a teaspoon of chipotle powder, or a touch of cayenne pepper for that extra kick. The beauty of chili is in its versatility; you can experiment and adjust the spices to your liking.