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If you live in a proper city then look around markets. A new shop has opened up in Newcastles grainger market at least that sells loads of chili products. Their fresh chili selection isn't that big, only 5-6 or so but they sell loads of everything else needed.
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Dec 1, 2011 09:17
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What beer do people recommend? I used guinness last time because its what I normally use in beef stew and really like it but I'm open to suggestion
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Dec 1, 2011 11:59
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So due to restrictions I don't have any fresh chili's for what I'm making on saturday. I have chili powder made from Ancho/Guajillo/De Arbol/Chipotle. Will rehydrating them and blending them change the taste at all or add anything that just making them into chili powder wouldn't?
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Dec 1, 2011 23:42
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signalnoise posted:You also don't want a huge oil slick on top of your chili, which is what happens if you use a big loving slab of chuck. If you're getting such a massive amount of oil on top of your chili you could always just spoon some of it off
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Jan 12, 2012 10:40
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How does your meat look before smoking it? I'm assuming you're not smoking cubes of beef but when I make chili it tends to just be kind of long strips that I suppose look like steak. No reason I can't smoke this its just reasonably thin and I'm curious
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Feb 22, 2012 23:26
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Where in England are you? Newcastle at least has a fantastic shop for anything related to mexican cooking you will need. All of it is available online but its nice to buy from a proper shop
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Feb 29, 2012 17:27
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Are you toasting them? Toasting them for too long? Use a load of cumin as well
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May 2, 2012 06:52
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Use some beer to add liquid for stewing next time as well
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May 3, 2012 20:13
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Aramoro posted:This is just nonsense. If you put mushrooms in your chilli it doesn't stop being chilli, it's just different chilli. You'll struggle to find many chillis in the UK without tomatoes and beans in them, that's just how they are, that's not how they are in Texas for example. That doesn't mean one is chilli and one is not-chilli. Chilli is about a certain character and serving, not sticking to a one true recipe or something. Chilli in the UK is generally absolutely crap for all sorts of reasons, the main one being I've never met anyone who doesn't just use standard supermarket chilli powder. This is largely due to the variety of dried and fresh chillis being fairly non-existant outside of searching online or very rare specialist shops. My local supermarket had a massive overhaul of their fresh fruit and veg section and there are now 4 chillis available after years of some generic red chillis and birdseye if you're lucky
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Sep 10, 2012 22:08
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The American midwest is where food goes to die right?
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Sep 21, 2012 22:24
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scuz posted:I know this is a joke but it still makes me sad. On that note, it's gotten chillier outside lately so that means it's chili season (which won't make any sense to you unless you live somewhere with 4 distinct seasons). Its both a joke and a real question. I'm from England and our Chilli is poo poo.
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Sep 22, 2012 23:17
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The only time I've seen it for sale it was extremely salty. I assume this is standard but it made me feel it was somewhat limited
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Nov 8, 2012 22:23
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That was nothing like what I bought. It was incredibly salty. Like maybe I ate a chili pepper then shoved a dessert spoon of salt into my mouth at the same time.
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Nov 8, 2012 22:30
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I think I need to find some better sambal. Does anyone have recommended brands?
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Nov 9, 2012 08:36
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Assuming you cooked it in the oven, if you didn't stir it too often it could well be the meat that was at the top
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Nov 15, 2012 23:50
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Kenning posted:My hands dry out and crack easily due to some lovely eczema or something and the last time I chopped up a bunch of chiles without gloves on the juice soaked into the cracks and it was seriously one of the worst nights I've ever spent. I tried every folk remedy in the book – soap, milk, whiskey, vinegar, olive oil – but nothing got rid of the burning for more than a few seconds. Falling asleep for the evening when your hand feels like it's resting on a bed of coals is pretty difficult. Ice cream works really well. Of course you need to have some and not mind wasting it
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Feb 1, 2013 12:40
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How much water should I use when soaking dried peppers? The instructions on the back of the pack I bought weren't very good
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Feb 25, 2013 23:41
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Thats also another problem adding too much liquid early on. You can't tell how hot the finished product will be until its reduced and maybe too late
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Feb 26, 2013 23:46
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How much onion and garlic do people find acceptable in their chilli? I tend to use loads of both in beef stew in general since it adds liquid as it cooks down. In chilli it tends to disintegrate after 5 hours cooking.
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Feb 28, 2013 00:33
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Christmas Miracle posted:I've tried this before, but i didn't prefer it for two reasons. First of all I like to have the chili on the stove top so that i can skim off any foam that forms, second i have found that when i cook it in the oven, when i open the oven to check it and take the top off, it's often boiling too hard for me. I don't cook the meat until it's shreds, and i have found that reaching too hard of a boil makes the final product more tough. Its boiling more fiercely in the oven is far better than it at that speed on the stove. The oven is heating it all around so you're not at risk of anything burning to the bottom. I have to use a lot of liquid because the old dutch oven I use no longer has the lid sit on it straight so the seal is crap. After 5 hours cooking though 500ml of beer and 250ml of stock/blended dried chillies and all the liquid out of onions has boiled off sufficiently with the lid on.
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Mar 5, 2013 23:03
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The mistake you're making there is drinking water and not beer
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Mar 12, 2013 18:47
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To add to this I really can't see the bourbon making any impact at all on the flavour unless you're using a lot so its probably a waste and you should drink it while making the chili instead
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Apr 14, 2013 19:38
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Pork loin seems a terrible choice
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Oct 3, 2013 21:35
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I'm finally making chili again where I can make it as hot as I want. I don't have access to habaneros which are about as hot as I like but I can get scotch bonnets. Is there much difference? I think these will be on the weaker end for heat since its a supermarket in england
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Oct 11, 2013 22:06
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I really should have put the scotch bonnet in from a distance when I gave it a quick fry. Inhaling after putting it in ruined my lungs
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Oct 12, 2013 15:57
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My most recent chili wasn't very hot. I tried 3 Scotch Bonnets but they're just not that hot from where I get them in north east England. I had 5 de arbols and could use more I suppose and half a tin of chipotle's in adobo since I didn't want to use an entire tin at once. Any recommendations or am I stuck with what I've got?
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Nov 24, 2013 20:41
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Not that I'd ever put the effort in but have people watched Heston's chili episode? https://www.youtube.com/watch?v=Ifyf5ZcPutU
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Dec 2, 2013 21:12
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Ordered some dried chilis online since there was a better selection and got some mulato's. What sort of flavour and heat do they have? Was planning on a mix of them and Ancho/Guajillo/Habanero/de Arbol/Chipotle all dried this time.
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Feb 8, 2014 18:40
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For those who've used red wine to make chili, how different is it to using beer? I imagine its not as sweet for one but curious about any other changes
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May 18, 2014 18:14
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Beef shin works amazing in chili and all stews really. Pick some up if you can
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Oct 4, 2014 16:10
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Bob Morales posted:I've used things like beef shortribs to make chili and man that poo poo gets greasy as hell. Any ideas? The grease runs RIGHT through me. Use less fatty cuts of meat, lay paper towels over the top to absorb the fat (also most of the heat), suck it up
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Nov 19, 2014 19:49
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I made chilli today and I'm really struggling to get it really hot due to how pathetic the fresh peppers I can get are. I had 5 red chillies which is what they're called in the supermarket, about the heat of a jalapeno and 5 scotch bonnets for fresh peppers. Then had 5 dried habaneros, 2 chipotle, 2 guajillo, 1 mulato, 1 ancho and about 4 de arbols since I was running out of dried peppers. 3 chipotles in adobo too. I don't really want to put my entire amount of dried habaneros in so any suggestions on getting it hotter? I'm looking for fresh habanero level heat. I'm in the UK which is part of the problem with getting fresh peppers
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Dec 6, 2014 19:31
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Bob Morales posted:Do you do anything with the grease? I've wanted to try it for a while. Brown your beef with it
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Feb 18, 2015 21:05
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22 Eargesplitten posted:I've always (all of twice) made chili with ground beef. Thinking about using stew meat. What cuts am I looking for? Shin/shank is the best stewing beef imo. Needs 5 hours + though generally to be perfect
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Apr 19, 2015 21:45
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if you dry it out and have a long time left to cook just add a small amount of water and mix it in
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Aug 22, 2015 20:59
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half a cumin seed doesn't seem enough op also i can't get mexican chorizo in england but isn't it really fatty and you could use the fat it releases to brown the beef
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Oct 20, 2015 08:52
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Since I rehydrate and blend my chillies does it matter much if I toast them in advance if they're going to have boiling water poured over them? Reading that serious eats recipe it seems a bit strange he adds vodka/bourbon immediately before serving Jose fucked around with this message at 02:45 on Jan 2, 2016 |
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Jan 2, 2016 02:37
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well either let it chill and scrape it off, if its mostly settled and the grease is on top then laying paper towels over will soak most of it up or you can spoon it off or just eat it
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Jan 23, 2016 20:56
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https://chilliesontheweb.co.uk/chipotle-chilli-what-has-happened so chipotles are going to be hard to find in the eu for some time how hosed am i for finding an alternative?
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Jan 27, 2016 22:36
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Ranter posted:Looks like you can get a small 200g can of chipotle in adobo shipped from the USA for £4.70 inc. postage on eBay. San Marcos (the best one) is £5.45 amazon still sell them. i can also spend £120 and buy a kilo of dried chipotles so maybe i should see if that poster is right about the quantity needed to cause problems
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Feb 4, 2016 20:24
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