Making Chili With Salami Trivia Quiz

Answer: Olive oil

EVOO, a term coined by Rachael Ray, is an abbreviation for extra virgin olive oil. I prefer using olive oil over butter, margarine, or lard, when making chili because it doesn't give the chili an odd taste. The olive oil also acts as one of the many liquid elements of the chili.

This is good because the olive oil becomes infused with flavors during the cooking process that make the liquid delicious.

Answer: Garlic press

Naturally, the best tool to use would be the one made specifically for the garlic. A garlic press is used to push garlic through several blades, which minces the garlic. It also extracts the garlic juices, which will help infuse the olive oil with the flavor.

Cheese graters may work, but it may not yield as accurate results (and may result in a bit of blood in the chili), egg slicers are too large a piece of garlic, and potato mashers would mush the garlic more so than mince it.

Now that the olive oil is hot, cook the garlic for a while. Let the garlic brown and infuse the oil with all its wonderful flavors and aromas.

Answer: Ground turkey

Ground turkey is known to be a good replacement for ground beef if one is looking for a healthier alternative. Ground turkey is much leaner, and if cooked right, one can hardly tell the difference between it and beef.

Of course, I prefer using beef because I do like some fat in the meat; the juices cook and infuse themselves with the oil and garlic, and that is what creates some of the liquid's main flavors.

Answer: Draining the meat also drains much of the flavor

You do not necessarily need the liquid from the cooked meat to make the chili liquidy; that will also come from the beans. However, since the meat has been seasoned, most of the herbs and spices are in the fat and olive oil in the pan. Draining the meat now would mean draining all that delicious, spicy goodness as well.

Answer: Canned salsa

Though some canned salsas are delicious, they aren't meant to go into chili. Diced tomatoes are best (I prefer the roasted garlic flavored tomatoes), and stewed tomatoes can also be used. Tomato paste is sometimes added for a sweeter tomato flavor.

In any case, now is a good time to cook the meat and tomatoes together for a while. The tomatoes are much better if cooked with the meat instead of adding them with all the beans.

Answer: Kidney beans

There are so many beans to choose from, and many of the varieties are white or cream in color. Though all three listed would be fine in chili, the best to use are great northern beans. They adds a bit of a nutty flavor to the chili. Typically, I use one can of these white beans, one can of black beans, two cans of pinto beans, two cans of dark kidney beans, and two cans of chili beans. Chili beans are nice because they are seasoned wonderfully, and add a great flavor to the chili.

Since beans are packaged in liquid, this is the time to drain your ingredients. How thick you want your chili will determine how much you drain your beans. Personally, I drain all of the white beans, none of the black or chili beans, and about half of the remaining beans. Remember: It's important not to drain your chili beans because these beans are in a seasoned liquid, and not just water. They bring out a great flavor to the chili!

Answer: Garlic powder

Making chili for gluten free friends is very easy. There are a few things you need to pay attention to, but generally using fresher ingredients solves the gluten issue.

For instance, when choosing your beans, it is wise to make sure it is only beans in the container. Black beans and chili beans, for instance, are usually canned with special seasonings and sauces that contain traces of gluten. Flavored tomatoes are the same way, and the ingredients may need to be checked. Most pure herbs and spices are fine, but some, like seasoned salt and garlic powder, may contain other additives that have gluten. Generally, garlic salt is fine, but garlic powder may contain gluten to expand the garlic powder. If using fresh jalapenos and herbs, gluten is not an issue. Ground meat typically does not contain gluten additives, and should be fine.

Another thing you may want to be wary of is cross-contamination. Typically, someone who is very sensitive to gluten can get sick with certain utensils. For instance, do not use a wooden spoon to stir the chili if you've used the spoon before. The wood soaks in the gluten and transfers it from dish to dish. Plastic, metal, and unused wood utensils are all fine.

Answer: Bay leaf

If you use bay leaves in a dish, it is often wise to remove them before serving the meal. The bay leaf gives a wonderful flavor to a pot of chili during the cooking process, but eating one can be dangerous. Some believe it is poisonous, but this is actually not the case.

The reason for not eating a bay leaf is because it is somewhat barbed, and swallowing can be extremely difficult. Whether the entire leaf or little chunks, the leaf tends to stick to the throat and cause great irritation. Some companies do sell ground bay leaf, however, which is fine.

It is ground so well that there is no worries about it getting stuck in the throat on the way down to the stomach.

Answer: Raisins

Cornbread is wonderful in chili, and when you make the cornbread with real corn pieces, it's even better. You can experiment and add all sorts of ingredients in the cornbread as well. Zucchini is actually really good in chili, so putting it in the cornbread is a delicious choice. Raisins, however, are not too good in chili.

While there may be nothing wrong with raisins in cornbread (with a little honey on top to make a sweet side), it may not be the best choice in a hearty bowl of chili.

Answer: Cheddar

Cheese is wonderful in chili, and many varieties will work. Cheddar is perhaps the most common chili cheese; the flavor pairs well with the chili and it melts well. Other cheeses are great in chili as well, such as those found in the "Mexican blend" cheese mix.

Generally, hard cheeses are not good for use in chili, and some cheese with overpowering flavors are not either.


Do you like an added crunch to your food? Try adding corn chips or crackers along with the cheese.