| Tip 1.In order to make the best chili recipes it is | | | | for a very long time and save you time in the long |
| always better to use fresh veggies over frozen. | | | | run. Keeping your herbs and spices in the freezer for |
| Fresh anything in the kitchen is a universal law! Try to | | | | a year is better than letting them dry out and lose |
| stay away from veggies that are starting to brown | | | | the flavorful oils in them to the dryness of a kitchen |
| in the refrigerator. I know it is easier to take a | | | | cabinet in the course of a year! |
| shortcut and use frozen veggies, but if you take the | | | | Tip 4. When it comes to using herbs and spices do |
| time and use fresh ingredients you will be much | | | | not use "old" inventory. If you have had spices |
| happier with the results! Hey!, if you live in a part of | | | | exposed to the air because of improper storing or |
| the country where you are near a farmers market | | | | packaging then get rid of those and go buy some |
| then you have it made in the shade! If you can get | | | | new stuff. This will greatly enhance the flavor of |
| fresh chilies in many varieties then get them and you | | | | your chili as those precious flavorful oils of the new |
| will make a wonderful impression! Remember! Quality | | | | herbs and spices will change the whole presentation |
| over quantity! Make an impression to your guests | | | | of this or any dish! This applies if your are using dried |
| and they will love you for it! | | | | herbs and spices. Of course if you can get your |
| Tip 2. It is my humble suggestion that if you can | | | | hands on the fresh stuff then your chili recipe is sure |
| cook your chili a day in advance to allow the flavors | | | | to be a big flavorful success! I promise! Fresh is best! |
| to "marry" then do it! You will see that the flavors | | | | Take the extra effort to find fresh herbs and spices |
| that you get will greatly satisfy you and your guests. | | | | and you will have the best chili that you have ever |
| Of course if you do not have the luxury to do it this | | | | had in your life! |
| way and you are rushed for time then you can start | | | | Tip 5. The best part of the cooking experience |
| your chili early in the morning and let it simmer for | | | | whether you are making chili or anything else for that |
| the major part of the day checking it from time to | | | | matter is to have fun! Turn up the stereo and rock |
| time with the cooks secret weapon, the spoon! This | | | | out while you are working. The kitchen is not a |
| will allow you to add more of this or that to get your | | | | funeral home and it definitely should not be |
| chili just right so that when your guests arrive they | | | | considered a drudgery, it is made for being creative |
| will have a satisfying meal. That is what it is all about | | | | and having fun. Get the kids involved with you and |
| folks, making people happy with your creations! | | | | teach them some kitchen basics! Heck! Get the |
| Tip 3. Quality over quantity I go back to it again and | | | | hubby in there too and teach him a few kitchen |
| again. In order to make the best chili recipes you | | | | tricks so that one day you can say to him, "hey |
| must use your own spices and herbs and do not | | | | honey! why don't you make some chili for the |
| settle for those prepackaged envelopes of chili mix | | | | weekend?" Get some friends over for a chili making |
| as they usually have lots of sodium and sodium is | | | | party! Let everyone make a suggestion and then |
| something that you want to have control over as | | | | when the meal is done it is pig out time! Cooking with |
| you are the chef! Hey!, check this out: Get some zip | | | | friends and family is a great social medium. Cooking |
| lock bags and make yourself a bunch of home made | | | | has the power to bring people together and share. I |
| spice bags for your chili cooking or any other type of | | | | am a firm believer in this! |
| recipe and store them in the freezer. They will stay | | | | |