Chili: Discuss

[corkybstewart]

We grew New Mexico chilis. When they're red, they don't have any heat. But the green ones are spicier, so dried, crushed & mixed is better imo. The red ones taste a little like fresh chili powder off the plant.

I can get you some New Mexico red chile powder that will burn you from one end to the other.

 

[unionrdr]

I've heard of those. They must have hot & mild ones with the same name?

 

[bford]

I'm in Texas, so no beans for me please......

I've successfully raised two Texas kids now who also think anything with beans in it is soup... (and soup can be delicious! but it ain't chili in Texas if it has beans in it)

 

[bford]

I can get you some New Mexico red chile powder that will burn you from one end to the other.

That sounds awesome to this guy!

 

[corkybstewart]

I've heard of those. They must have hot & mild ones with the same name?

Barkers are the hottest green chile, then Sandia, then down on the mild side are Big Jims, unless you buy them from the farm I go to in Artesia NM. Their Big Jims are almost as hot as the Sandias some years.
You can buy dried Barkers at some stores here, or the chile powder of various heat levels, mild to extra hot.

 

[Dominic1920]

Barkers are the hottest green chile, then Sandia, then down on the mild side are Big Jims, unless you buy them from the farm I go to in Artesia NM. Their Big Jims are almost as hot as the Sandias some years.
You can buy dried Barkers at some stores here, or the chile powder of various heat levels, mild to extra hot.

Ah, New Mexico chiles. How I miss them. They are some of the best in the world. I do miss going into a restaurant and ordering a bowl of chili and having them ask "red or green?"

 

[lhommedieu]

I made this chili sauce recently, and then added it to onion, garlic, and browned meat to simmer for a few hours. My wife said that it was a more complex, nuanced chili and that the heat came up from beneath rather than hitting you all at once.

I wanted to make a base-line sauce with very little heat for my friends who don't like spicy foods. For those who enjoy spicy chili I plan to use different peppers and include more veins and seeds. Using gloves is recommended.

 

[Dominic1920]

I made this chili sauce recently, and then added it to onion, garlic, and browned meat to simmer for a few hours. My wife said that it was a more complex, nuanced chili and that the heat came up from beneath rather than hitting you all at once.

I wanted to make a base-line sauce with very little heat for my friends who don't like spicy foods. For those who enjoy spicy chili I plan to use different peppers and include more veins and seeds. Using gloves is recommended.

Hey, thank you for this Ihommedieu, that looks great.

 

[unionrdr]

Being retired & broke from emergency repairs this month, my son made hot dog chili last night with black & pinto beans, bell peppers, onions, etc. Actually was pretty good on a cold, blustery night with some homebrews!

 

[lhommedieu]

It was an easy sauce to make - although a bit labor-intensive to cut and scrape the chilies, sear them in a cast iron pan, blanch them, and then simmer to soften the flavors. The recipe gave me about 8 cups of sauce, and I used 2 cups of sauce with some added water in which to simmer meat (I used 1" cubed flank steak).

I didn't used many seeds or veins, and the Scoville scale says that these are mild chilies. Consequently, the sauce had very little heat, and so I'll use this as a base sauce for those who don't like spicy chilies, enchiladas, tacos, etc. It is very warming, however, and as said earlier the heat comes up from underneath the flavor, which is excellent. I imagine that one could use a similar technique to make a mole poblano sauce.

It occurs to me that one could make very hot sauce and blend a proportion into the sauce just prior to adding it to the meat.

 

[Dominic1920]

Time to revive this chili thread, its a cold dia here today. I made verde chili with eggs this morning. Plenty of New Mexico green chilies roasted with garlic, and olive oil. Seasoned with cumin, Mexican oregano, and salt. Served over eggs and bacon. Yumm....

 

[Brew_Dude41]

Mmmm chili......
My best chili is a five bean blend, but that is a huge recipe that i only break out for deer camp (nothin better coming to camp to that chili pot simmering on the stove-well other than coming back with a buck) and competitions.
Regular crock pot version is pinto and dark kidney beans w/hot sausage, ground beef, and marinated London broil that has been seared and finely diced. The base is a blend of stewed and crushed tomatoes, diced and pureed peppers (jalapeños blended with some dried habeneros and tobasco chilis from the garden-just for that little bit heat in the back of your throat), and a nice big red onion diced. Personally i like to let the base simmer the night before adding the meat to let the acids bring out the heat a bit more, then add the meat in the morning to simmer all day. finally an hour before serving i add the beans and some diced red and green bell peppers just for some color and texture. I hate when the beans get over cooked and are too soft.

 

[Wolfbayte]

I put my tomato sauce (or broth of a white chili) in the blender with mild green chilies, a hot pepper, and about half as much hot spices as usually called for first. Then add to beans and browned meat in the crock pot.

This makes it sweet, tangy, and hot (but not too hot) and the kids can't pick out the peppers.

Now that the kids moved out, we add a layer of onions and red/green/yellow bell peppers on the top to add color. View attachment ImageUploadedByHome Brew1420783966.482962.jpg

 

[Wolfbayte]

View attachment ImageUploadedByHome Brew1420784150.356623.jpg

 

[fantomlord]

You have got to make green chili with roasted hatch chilies. Its the only way to use them properly:

Sauté some ground pork or a good pork sausage until the fat is rendered.

Brown a diced yellow onion in the rendered fat until translucent then add 5 or 6 cloves of garlic, diced roasted green chiles, cumin, chicken stock, and bring to a boil, add some cubed Yukon gold potatoes, and simmer for half an hour on low or until potatoes are tender, top with cilantro, some lime juice, or sour cream, serve with sopapillas.

I thought chili verde was typically made with tomatillos

for my green chili, I fire roast (over an open fire whenever possible) tomatillos, poblanos, some jalapenos and/or serranos, maybe a bell or 2, also if I have them. Then, toss in a paper bag (or covered bowl) until cool, then remove charred skin and seeds, and blend up to make the sauce base. Then, I typically sweat some garlic and onions, add the sauce, some mixture of cured and uncured pork that I smoke for a bit first (good use for country style ribs), some chili seasonings (cumin, cayenne, etc), and possibly a little chicken stock, cilantro, and simmer for a few hours. I like to serve with some cornbread, and possibly top with a dollop of sour cream.
Usually turns out fantastic :rockin:

 

[FatDragon]

Soak ~ 1/4 crock pot dried black and/or crazyhorse kidney beans overnight.

Toss a couple jalapenos, couple serranos, and three or four large, mild Chinese red peppers in a skillet and roast them over a low-medium flame, turning a couple times before adding a bit of water and putting the lid on to steam them. Blend.

Chop up an onion and two or three tomatoes.

Hand-pluck the kernels off of one or two ears of corn.

Dry-fry a pound of chopped beef belly with salt and pepper in a well-seasoned wok, with any large chunks of fat cut off but still in the wok for greasing purposes.

Toss everything but the beans together with a couple chopped garlic cloves, some salt, pepper, chili powder, and other spices if desired.

Drain the beans in the morning, mix everything together in the crock pot, pour in a homebrew and top off with water if necessary (my buddy tops off with coffee and says it's amazing as well), set the crock pot to slow, and go to work.

Come home in the evening to amazing aromas, eat the best chili in China, expel horrible aromas, and call it a day.

 

[podz]

and three or four large, mild Chinese red peppers

Cool, but could you please lead me to understand what is a Chinese red pepper?

 

[Dominic1920]

I thought chili verde was typically made with tomatillos

for my green chili, I fire roast (over an open fire whenever possible) tomatillos, poblanos, some jalapenos and/or serranos, maybe a bell or 2, also if I have them. Then, toss in a paper bag (or covered bowl) until cool, then remove charred skin and seeds, and blend up to make the sauce base. Then, I typically sweat some garlic and onions, add the sauce, some mixture of cured and uncured pork that I smoke for a bit first (good use for country style ribs), some chili seasonings (cumin, cayenne, etc), and possibly a little chicken stock, cilantro, and simmer for a few hours. I like to serve with some cornbread, and possibly top with a dollop of sour cream.
Usually turns out fantastic :rockin:

Yeah chili verde is made with tomatillos, big difference between New Mexico green chili and chili verde though. In New Mexico you order a bowl of chili at a restaurant and the waitress will ask "red or green?".

 

[grrickar]

Chili without beans is meat soup

 

[BigJack]

Made a batch tonight with a blend of four meets- a pound each beef, buffalo, and breakfast sausage, plus 1/4 pound of bacon. Tossed in some tandori spice on the onions while they cooked down. It was a bit different, but it sure tasted good.

 

[Melana]

Made a batch tonight with a blend of four meets- a pound each beef, buffalo, and breakfast sausage, plus 1/4 pound of bacon. Tossed in some tandori spice on the onions while they cooked down. It was a bit different, but it sure tasted good.

This sounds delicious

 

[podz]

I've got some ground horse meat in my freezer, maybe I should try some of that.

 

[Setesh]

Made a batch tonight with a blend of four meets- a pound each beef, buffalo, and breakfast sausage, plus 1/4 pound of bacon. Tossed in some tandori spice on the onions while they cooked down. It was a bit different, but it sure tasted good.

It sure sounds good! I have yet to add bacon to chili, what kind did you use? I'm thinking a nice peppered bacon would work good.

 

[BigJack]

I used Wright's Pecan Wood Smoked Bacon. It was a great addition. I got the idea from a guy on Facebook.

 

[Setesh]

I used Wright's Pecan Wood Smoked Bacon. It was a great addition. I got the idea from a guy on Facebook.

Oh yeah, I know what I'm making for dinner tomorrow! While I'm at it I bet that bacon would make one heck of a burger topper for lunch.

 

[FatDragon]

Cool, but could you please lead me to understand what is a Chinese red pepper?

Kind've triangular, about 4-6 inches long usually, maybe 2 inches wide at the stem. A bit sweet and pretty mild, but with more of a spicy pepper than bell pepper flavor. Unfortunately Chinese groceries and farmers' markets do a poor job of identifying produce, so I can't give a proper name.

In the states I would probably look for a mild Anaheim or Hatch chili if I couldn't find something like these peppers. Maybe a poblano...

 

[FatDragon]

Kind've triangular, about 4-6 inches long usually, maybe 2 inches wide at the stem. A bit sweet and pretty mild, but with more of a spicy pepper than bell pepper flavor. Unfortunately Chinese groceries and farmers' markets do a poor job of identifying produce, so I can't give a proper name.

In the states I would probably look for a mild Anaheim or Hatch chili if I couldn't find something like these peppers. Maybe a poblano...

Image attached

View attachment 1420963642946.jpg

 

[beergolf]

Those kind of look like cubanelle peppers.

 

[imasickboy]

Barkers are the hottest green chile, then Sandia, then down on the mild side are Big Jims, unless you buy them from the farm I go to in Artesia NM. Their Big Jims are almost as hot as the Sandias some years.
You can buy dried Barkers at some stores here, or the chile powder of various heat levels, mild to extra hot.

I grew some peppers this past summer that were tagged as Barkers, and ended up looking like Barkers, but had zero heat whatsoever. My disappointment was short lived, however, because it was probably the tastiest of all the peppers I grew. I only wish I knew what it actually was so I could grow them again. I grew too many varieties too close together to save seeds reliably.

 

[FatDragon]

Those kind of look like cubanelle peppers.

The Chinese name I found is 红泡椒, which translates to "red pickled/pickling peppers". Can't find a scientific or more accurate English name, but all the Chinese sites I'm seeing say pretty much what I said about the flavor - crisp sweetness with mild spiciness. I can say that they are really terrific chopped, pickled, and used as a cold addition to fried rice, soup noodles, stuff like that.