Cooking chili, something missing.

well i try and try about my Chili always feel like missing something, can anyone tell me whats missing?below is the thing i put in my chili1 x pack of mices lamb
1 x red pepper
1 x green pepper
1 x yellow pepper
1 x big can of kidney bean
1 x small can of tomato paste\puree
2 x yellow onion
1 x rosted garlic
some paprika powder
some mustard
some salt
some black pepper
some hot chili powder
some olive oil

I think you added too much spices that kinda conflict, namely mustard & Paprika, though it might apply to other people's tastes. Did you try adding actual chilis like Jalapeno peppers?

i didnt see anything like Jalapeno peppers, but i try with Red Chili (commonly found in malaysia) and it end up too hot for my taste

Here's what Jalapeno peppers look like Cal:
They're small in size but pack quite a kick. The red ones, or ripe ones are even hotter.You could also try bell peppers.

nope, i didnt see something like that in the market. i use ball pepper, i list them as red, green and yellow pepper. i also use the bigger and longer version of those (although i cant tell the differ in taste but it take longer to cut)and i like the way that mustard tickle your tongue and mouth (i cant describ them, but i like it)

Maybe this isn't much help. I rarely cook chili, but I checked some recipes.I think you missed maize, because I saw it on several chili recipes.
Maybe try to add some green stuff like chives, parsley or/and thyme. (depents on your liking)I find it a bit hard to measure the amount of your ingredients.

Use beef instead of lamb....
Use cayenne/red pepper

my mom ban me from cooking beef in the house, religion things..... so i have to use lambanyway, people put corn in the chili?maybe i should try Red Chili instead of Hot Chili Powderbtw cayenne chili is commonly know as red chili in malaysia, and they are everywhere

Try not to use powder.

o.k, i'll replace hot chili powder with red chili.btw anyone know what add in case the chili get too hot?

calvin_0 · #8anyway, people put corn in the chili?

It seems so.

Replying to #10

Well, I usually taste the stuff I'm cooking and try to prevent it from getting ... ehhmm ... 'too spicy'. (although sometimes too hot :-[)Anyway, if it's too hot you can use some of these:sugar ( also good if it's too sour )
butter
milk
cream
flour (I wouldn't use it, but if you do MIX IT CONSTANTLY)
curry also helps, but it changes the taste

well using red chili is harder to control the heat compare to powder.hmmm... using milk in chili, thats something worth a try ^_^

Any base will neutralize the spiciness. Personally I think it's a right shame to add a base to chilli, but each to his own. ;)

thanks, i'll keep that in mind.and i'll try cooking it this saturday.

I sometimes make chilli with minced turkey cos its cheaper than beef. I wouldnt use lamb because of the strong flavour of the meat. Yoghurt is good for toning down the spice but thats something you would put in a curry rather than chilli.

its pretty hard to find turkey in malaysia.

Have you tried pork or maybe chicken?

yup, i dont really like it.

Keep it simple. Get some chili powder, Carol Shelby's is good (and yes, that Carol Shelby). If anything I'd add a little cumin, but that's me. Lamb sounds neat, but might be what sets your taste off a little. If it isn't quite right, then I'd hybridize it by using black beans or something. Say it's Brazillian.

i put in some cumin seed and it taste great ^.^i guess that is what missing from my chili