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When this contest was first announced, I was planning to make the same chili I normally would, a bunch of dried peppers I bought off Amazon, can of chipotles in Adobo sauce, etc. It makes a great chili, but I figured that it wasnt really taking advantage of my resources. I could make that chili in California or Texas or England, and it would be great. But it would just be stuff I bought online, and to honest, I've bought way too much online over the last 8 months I wanted to make something fresh, taking advantage of the great produce from California and peak pepper season. So I figured I would brave the pandemic and go to my locals Farmer's Market and get my ingredients, and I was certainly rewarded with great ingredients.  (Pretend I remembered to actually take an establishing shot and didn't have to find one on google) Well, it was a great decision because it really is pepper season, there were a bunch of stalls that were filled with nothing but different kinds of peppers, in every shape and color you can imagine (Please use your Doctor Seuss imagination since I forgot to take photos) I made it my goal to get everything for this chili at the Farmers Market  The cast of characters Peppers Habanero Hatch Japones (?) Jalapeno Jimmy Nardelo Purple Bell Pepper (?) Meats Chuck Roast Smoked Chorizo Mushrooms Crimini Portobello Shiitake (?) San Marzano Tomatoes Onions -Not pictured Garlic -Not pictured Ok, lets the get the tomatoes cooking down and reducing  While thats going, I prepped the peppers, onions, and garlic for roasting  And as those were taking forever to roast (it was like nearly 30 minutes for the onions to pick up color  ), start butchering that big hunk of chuck into bite-sized chunks Once the peppers and garlic are nice and toasty, get them off the pan and into a big bowl and cover them so they steam some more. I had planned to pull out the purple peppers to chop separately and add, but they were too mushy so I grabbed the jalapenos instead  After thats gone on long enough to finish cutting up the meat, remove the skins and seeds and dump it into a food processor  Brown the meats  Drop in the chopped mushrooms (and reserved onions) to amp up the earth flavors and help pick up everything that stuck to the bottom of the pot  Now add in the blended pepper mix   Finally add the tomatoes (bet you forgot about those), the chopped jalapenos, some homemade chicken stock, and assorted spices   And now the most important ingredient,  Plate it up with some sour cream, tortilla strips, and chopped onions.  Now thats some chili  It had a great depth of flavor, all of the different peppers helped contribute to the flavor, which had a wide variety of floral pepper flavors and just the right level of creeping heat. It was hot enough to make you sweat, but not so hot that it was a chore to eat. A simple, fresh, farm to table chili that can stand up to anything else you'd compare it to. And now, for the bonus chili dogs   
The Glumslinger fucked around with this message at 21:20 on Oct 25, 2020 |
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Oct 25, 2020 21:01
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| # ? Apr 19, 2024 06:32 |
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Do you think that chili dog would stand up to being mailed to the UK? I think I need it.
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Oct 25, 2020 21:07
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Scientastic posted:Do you think that chili dog would stand up to being mailed to the UK? I think I need it. I think trivia would probably be over by the time it got there
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Oct 25, 2020 21:27
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Heck yes, them's good chili.
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Oct 26, 2020 21:03
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I've never had mushrooms in chili (to my knowledge) but I bet the flavors involved would be super complimentary! Is that something you came up with or is that "normal" in California? I'm super intrigued
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Oct 27, 2020 01:54
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If the japones peppers are anything like the ones we have here, I think they're either straight up arbols or otherwise indistinguishable to me Really good stuff!
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Oct 27, 2020 05:20
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Japones peppers that I've seen have always been a fair bit milder to me! YMMV though.
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Oct 27, 2020 17:41
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| # ? Apr 19, 2024 06:32 |
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I'm not exactly sure what they were, they were in a basket of mixed "hot peppers" with the habaneros
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Oct 27, 2020 17:46
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