Chili Question

[LuckOfTheDraw]

I really have no experience making chili. And, this is the first year I grew serrano and cayenne peppers and am looking forward to experimenting with chili. All of the recipes I found call for only dry pepper ingredients. So, can/should I make chili with fresh picked peppers or dry them first?

[Low Limit Loser]

You can do either. The reality for me is that Cayenne and Serrano are hotter peppers (Not insanely hot though) hotter than jalapenos for sure. As such, I don't put them in alot, as I like chili that I can taste. If I put them in, it's because of peer pressure when people mock my chili for not causing them pain. I then create chili that causes taste buds to bleed (I use a pepper found in the jungle of Lake Quaximotzel, It's grown by the inmates of a Guatamalean insane asylum [img]/images/graemlins/grin.gif[/img]). If you are looking for taste, try poblano, mirasol, or anaheim chilis. They are milder and you can use more. I like to heat em up on a skillet a little before putting them in. Poblano and Anaheim are mild and you can cut them up a bit bigger. Mirasol are a little hotter so dice em up.

[JPinAZ]

The recipe I use for chili calls for two serranos (along with some milder chiles). It makes about 4 quarts.

[punkass]

If you want to take some of the heat out of the peppers, after you take the seeds out of the pepper, scrape off the top layer of the inside flesh. This is where all of the heat is. This will produce a more "fruitier" pepper.

Source: Alton Brown

[amplify]

[ QUOTE ]
If you want to take some of the heat out of the peppers, after you take the seeds out of the pepper, scrape off the top layer of the inside flesh. This is where all of the heat is. This will produce a more "fruitier" pepper.

Source: Alton Brown

[/ QUOTE ]
Oh yippie, a ghey pepper.

[LuckOfTheDraw]

Cool, I got a couple plants of anaheim peppers as well.

For what it's worth, this is recipe I'm basing my chili off of. I'm using chuck steak instead and made several other changes for convience.

Brown 4 lbs cubed tri-tip with 3 tsp salt and 1½ tsp white pepper. Place in stock pot and simmer on low heat for 3 hrs.

Add:
2 Cans Chicken Broth
1 Can Hunt's Tomato Sauce
1 Small Can Spicey V-8 Juice
1 tbs Onion Powder
2 tsp Garlic Powder
2 tbs Chili Powder (Gebhardt’s)

@ 1 ½ hrs Add:
2 tbs chili powder (Gebhardt’s)
5 tsp cumin
¼ tsp msg
1 tbs tabasco sauce

@ 2 hrs Add:
1 tsp New Mexico hot chili powder
1 ½ tsp tabasco sauce
¼ tsp red jalapeno powder
1 tbs chili powder (Gebhardt’s)
Salt to taste

@ 2 ½ hrs Add:
5 tsp arrowroot (mix with water to form paste)
1 tsp garlic powder
1 tsp brown sugar
½ tsp red jalapeno powder
½ tsp cumin
Salt to taste


I just set it on simmer after adding the first batch of ingredients. You guys think I should roast the other peppers and add them now?

[T.J. Combo]

This chili recipe seems pretty solid and like you want to brag about this awesome chili you're making instead of asking on advice on how to make it better.

Move to BBV.