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All of these recipes look great, though judging on the way people are commenting, it almost feels as if the ideal chili is actually curry. Curry is also delicious, though, don't get me wrong. I'll always have to have beans in my chili though, the texture is almost as important as the taste for me.
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# ¿ May 5, 2012 11:30 |
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# ¿ Mar 29, 2024 16:13 |
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I really only ever use bell peppers for texture or color anyway, even outside of chili. They're easily missed flavor-wise. Though I do like charred bell peppers in my fajitas.
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# ¿ May 26, 2012 09:58 |
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thelightguy posted:Please don't murder me for using (canned, no less) beans or cheap meat. thelightguy posted:Any suggestions on how to improve it? Well you could fix that, for starters. (Nicer meat- not ground will make a much larger difference than canned->dried beans) Try it without any tomatoes. Even drained they're adding a lot of water, surely, and lowering the impact of what you do have. I also find they don't actually add a whole lot to the 'chili' flavor. Also I think maybe using coffee AND cocoa might be a bit much? Try making your own chili powder with the recipe on the wiki maybe, it makes a big difference in flavor as well.
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# ¿ Jul 7, 2012 10:44 |
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thelightguy posted:Looking at it, I had all the ingredients for that powder in there, I just didn't prepare it beforehand or use dried onion/garlic. I may screw with ratios a bit though. I assure you I didn't use any "chili spice" packet. Yeah, you had most of the stuff there but the ratios were quite different, and overall I think maybe less 'chili powder'? If the ground dried pepper and stuff you used was pre-ground it likely lost some punch too. It's surprising how much oils dried peppers will release, I have more issues dealing with dried peppers than fresh regarding them.
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# ¿ Jul 7, 2012 11:17 |
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Schmeichy posted:Things I would change: I underestimated how many chiles I was adding. I made a chile powder out of chile de arbol and anchos, and I liked the flavor, but I added way too many fresh peppers. I liked it, but my husband is kind of a wimp when it comes to spice, so next time I'll add only one serrano and anaheim and up the less spicy jalapenos and chipotles. Also should have chopped the peppers finer and roasted them first. As a heads up if you just want some flavor but not all the heat from the fresh chiles, throw them in whole without slicing or cutting them at all. It's not quite as potent as having them sliced and stuff but you get a lot less of the heat that way too as long as they don't get broken. Chopping them up finer will probably make each bite a bit hotter, I think.
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# ¿ Sep 10, 2012 22:08 |
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Heres Hank posted:I don't get it. Chili is not an international dish. I don't give a gently caress what Canadians tell me about how to make tacos or what a Japanese dude says about making spaghetti. So Americans have no say about almost nothing, relatively.
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# ¿ Sep 16, 2012 06:56 |
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Looks like it could be a good bean soup, or a dip maybe. I say this as a huge fan of beans in chili.
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# ¿ Oct 28, 2012 07:29 |
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Not familiar with that spice mix, but I find if I am going to be toasting some dried peppers to make a spice mix from then I might as well toast my cumin seeds too.
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# ¿ Feb 18, 2015 03:47 |
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As someone who has had to (mostly) cut out peppers from his diet, I will say that when you eat spicy things even somewhat regularly you really don't get a good feel for how spicy something is to people who don't eat spicy things at all. Like, I never would've even considered black pepper to be 'spicy' but when it's the most potent thing you are eating normally, your frame of reference skews weirdly. So something with 3 whole packs of peppers is definitely going to be too much for most of those people. 1/3 of those peppers would've probably made them uncomfortable too though.
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# ¿ Feb 23, 2015 16:38 |
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# ¿ Mar 29, 2024 16:13 |
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I'm always a fan of black beans in chili. You're probably looking for just pinto beans or 'red beans'.
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# ¿ Mar 8, 2015 04:32 |