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Adventures in chili-making

Made some chili last night according to what I remember of the traditional family recipe -no beans, no tomatoes, just beef & spices. Used a whole bag pf ground chile plus a tablespoon of chili powder, but even after sitting overnight in the fridge it just wasn't that hot. Not much of a burn at all; no hotter than what you'd get at Hard Times, really, which was disappointing. It tastes okay, mind you; pretty sure I got the garlic and cumin right. The ground chili was just too mild, though. I guess next time I'll have to use some whole peppers and hope for the best.

Comments

( 4 comments — Leave a comment )
therevdrnye
Nov. 9th, 2009 05:20 am (UTC)
Chop them up first - much more effective for sharing the flavor.


If you're going to be chopping peppers of any sort - even just garden variety jalepenos - be careful about handling the chop and pay close attention to cleaning your hands afterwards. Failure to do so can result in painful side effects.

wombat_socho
Nov. 9th, 2009 05:44 am (UTC)
Chop them up? Whatever for? They're going to be simmering away for an hour or so, and that's always been sufficient to get the desired hotness from them. Also, no jalapenos; they're too mild and don't taste right besides. The traditional family recipe uses serrano and/or California peppers.
(Anonymous)
Nov. 12th, 2009 12:29 am (UTC)
you should cut them open like in half - although leaving them closed helps keep the seeds out of the stew.... but I like to just cut them in half length wise and take the seeds out (seeds can get bitter over long cooking on some peppers and don't add to the chilli experience much)

you need some better hot there ;-) If you have the taste where you want, and want more hot but not to alter the taste, then get one (1) habanero pepper - seed it - these are close to nuclear so take the "don't touch your eyes" and "wash well after" to heart - and then just do the cut in half and de-seed, then throw it in - BUT be warned - mondo hotness here - so maybe just start with a couple strips of it? depends on how much chow you are making - start small, you can't take the hot OUT once you put it in (kinda like salt)

I like to have plain white rice around - it goes with the chilli (especially the no beans (yum)) very well, AND it is the best antidote to too much hotness - the sticky from the rice will pull the capsacion particles off of your tongue....

doug
wombat_socho
Nov. 12th, 2009 02:17 am (UTC)
We've never bothered with chopping up the peppers, or simmering the chili for hours, either, so i think I'll stick with the whole peppers and just avoid the entire decontamination procedure. I'm probably going to conform to habit in the quantity cooked, too - a pound or two at a time. I do need to find some greasier beef, though; this 80% lean really doesn't do the job.
( 4 comments — Leave a comment )