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Doom Rooster
Sep 3, 2008


Pillbug

Tezcatlipoca posted:

I prefer them to the stuff soaked in corn syrup for that reason. The flavor is more pure and they are easier to use without the extra poo poo in the adobo.

If you can find San Marcos brand, they are not NEARLY as sweet as all of the others. It's annoying how much sugar is in most of them.

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Ranter
Jul 11, 2004



Doom Rooster posted:

Def agree on all points, with one objection. Canned chipotle are way better, with San Marcos brand being the best I have found, but... If my option is dried chipotle or no chipotle, I definitely still want some in there.

I think it's San Marcos that don't de-seed theirs, though. Whereas the orange brand with the senorita are de-seeded. Not saying this is good or bad, but the lazy in me prefers the latter.

Ranter fucked around with this message at Dec 20, 2018 around 06:12

Doom Rooster
Sep 3, 2008


Pillbug

I've never bothered de-seeding, honestly. I figure that after being cooked in the can, then left for however many months before I buy and use them, all spice/bitterness has already been absorbed and spread throughout the can. I just toss 'em in the blender with the rest of the chile paste mix, so no textural problem either.

DasNeonLicht
Dec 25, 2005

"...and the light is on and burning brightly for the masses."

Fallen Rib

What combinations of fresh peppers do folks use in their chili? I can't work out how strongly of fresh peppers chili is supposed to taste.

The last time I made it, I used two red bell peppers and four jalapeŮos to one pound of meat and one pound of (dried) beans. It was okay, but I feel like I can do better.

BraveUlysses
Aug 7, 2002




Grimey Drawer

skip the bell peppers, since they're stupid expensive compared to spicy ones. if you like the taste of jalepenos just add more, or you could add some habaneros if you like that taste, just remember they will kick the heat up quite a bit.

Tezcatlipoca
Sep 18, 2009


That's a lot of bell pepper, I'd cut it. I usually have a few jalapeños, poblanos and some type of small, hot chilis depending on how hot I'm making it. Similar to the ratio I use for the dry.

bewbies
Sep 23, 2003



Fun Shoe

I love roasting a couple of Anaheim peppers on my stove and putting them in. I'm honestly not sure how much they add but I always just eat one while I'm cooking which is worth it.

Ben Nevis
Jan 20, 2011


I usually go fresno or red jalapeno. They have some of the red bell sweetness, but also spice. Then serrano as well because I'm a creature of habit. Green jalapeno I don't often do unless I'm positive whether I'm getting hot ones or the big mild hybrids.

Capri Sun Tzu
Oct 24, 2017



Doom Rooster posted:

I've never bothered de-seeding, honestly. I figure that after being cooked in the can, then left for however many months before I buy and use them, all spice/bitterness has already been absorbed and spread throughout the can. I just toss 'em in the blender with the rest of the chile paste mix, so no textural problem either.
Yeah thereís no need to deseed canned chilies

Discendo Vox
Mar 21, 2013

Which way to the sandwich bar
...ladies?


Courtesy of the comic strip thread, for your critique:

Pastry of the Year posted:

Arlo and Janis



GOON DERAIL INCOMING

dy.
Dec 6, 2003



I would NEVER suggest putting something like eggplant in chili, everyone knows that's pure blasphemy.

That being said, hypothetically, if a girlfriend were to insist on a more veggie-heavy chili, then it's possible that roasting and cubing eggplant with the skin removed could result in some tasty morsels that inherit the meaty flavor of the chili they are cooked in.

But just to be clear, I would never ever suggest that in this thread and anyone who does should just get the hell right out of here.

Ben Nevis
Jan 20, 2011


dy. posted:

I would NEVER suggest putting something like eggplant in chili, everyone knows that's pure blasphemy.

That being said, hypothetically, if a girlfriend were to insist on a more veggie-heavy chili, then it's possible that roasting and cubing eggplant with the skin removed could result in some tasty morsels that inherit the meaty flavor of the chili they are cooked in.

But just to be clear, I would never ever suggest that in this thread and anyone who does should just get the hell right out of here.

Eggplant can get pretty meaty. I think there've been suggestions for rehydrated mushrooms and cashews for vegan chili before.

Scientastic
Mar 1, 2010

TRULY scientastic.


If youíre making vegetarian chilli, you canít go wrong with absolute tons of mushrooms, cooked down until all the moisture is gone out of them, they a great substitute for ground meat

bewbies
Sep 23, 2003



Fun Shoe

an iraqi dude made eggplant chili for my wife's work competition and it was phenomenal. it got second place behind only my chili.

Ranter
Jul 11, 2004



your wifes work chili comp allows non-employee entrants? or are you cheating for her?

Beer4TheBeerGod
Aug 23, 2004

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Exciting Lemon

I add dry mushrooms to my meat chili. They completely dissolve and it adds extra meaty flavor.

bewbies
Sep 23, 2003



Fun Shoe

Ranter posted:

your wifes work chili comp allows non-employee entrants? or are you cheating for her?

it was known who made the chili. i'm unsure what the specific by laws state and if we were in any violation of them

Scientastic
Mar 1, 2010

TRULY scientastic.


bewbies posted:

it was known who made the chili. i'm unsure what the specific by laws state and if we were in any violation of them

If I remember correctly, the 1932 Klausner ruling applies here?

Discendo Vox
Mar 21, 2013

Which way to the sandwich bar
...ladies?


jfc that's a deep cut

I. M. Gei
Jun 26, 2005

I fear the man who has hit one dinger ten thousand times.




Good chili cookbooks?

I just found this on Amazon and Iím wondering if itís worth a buy.

https://www.amazon.com/dp/B00RRT34O...lv_ov_lig_dp_it

sfwarlock
Aug 11, 2007


I. M. Gei posted:

Good chili cookbooks?

I just found this on Amazon and Iím wondering if itís worth a buy.

https://www.amazon.com/dp/B00RRT34O...lv_ov_lig_dp_it

I do not cook chili from a book. He who cooks chili from a book has forgotten the face of his father. I cook chili from my heart.

Beer4TheBeerGod
Aug 23, 2004

*BEEP*
*BOOP*
M'SPREADSHEET



Exciting Lemon

sfwarlock posted:

I do not cook chili from a book. He who cooks chili from a book has forgotten the face of his father. I cook chili from my with heart.

Ben Nevis
Jan 20, 2011


I actually have that book, but I can't say I've cooked anything from it. I'll take a closer look at it and see.

Doom Rooster
Sep 3, 2008


Pillbug

sfwarlock posted:

I do not cook chili from a book. He who cooks chili from a book has forgotten the face of his father. I cook chili from my heart.


Beer4TheBeerGod posted:

I do not cook chili from a book. He who cooks chili from a book has forgotten the face of his father. I cook chili with heart.

Both of these are correct.

In general though, anyone who believes that there are 60 chili recipes different enough to be worth documenting, is not someone you should be taking chili advice from.

I. M. Gei
Jun 26, 2005

I fear the man who has hit one dinger ten thousand times.




sfwarlock posted:

I do not cook chili from a book. He who cooks chili from a book has forgotten the face of his father. I cook chili from my heart.

I never said I was gonna follow the recipes to the letter. Iím just looking for inspiration is all. Iíd love to have a good southwest chicken chili recipe.

BraveUlysses
Aug 7, 2002




Grimey Drawer

I. M. Gei posted:

I never said I was gonna follow the recipes to the letter. Iím just looking for inspiration is all. Iíd love to have a good southwest chicken chili recipe.

https://www.seriouseats.com/roundups/chili-recipes

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I. M. Gei
Jun 26, 2005

I fear the man who has hit one dinger ten thousand times.





Holy gently caress. Thank you. You just saved me like $15 bucks.

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