I want to make chili. I'm pretty sick of versions that use "chili powder"
What are the most delicious dried chilies to use, and in what ratios? The only fresh chilies available at the grocery in my shitty location are jalapeno, serrano, poblano and occasionally, habenero. These are ok, but don't really achieve the flavor I'm looking for.
Basically, I'm going to buy some dried chilies online and want advice.
Zero replies in 13+ hours. I thought you guys would know about this stuff. You talk about chili enough.
It's less "talking about chili" and more "bitching about beans."
Sorry, I didn't even see this thread. I can help you out bro, I make my own chile paste for Chili all the time. Just give me a sec to gather my thoughts on it.
My hopes are currently getting up
>Sorry, I didn't even see this thread
Pretty much the same thing here!
Dry chilies: I use a base of Anchos and Guajillos. I use equal numbers of peppers which gives roughly a 2:1 ratio in favor of the Anchos. Sometimes I use Chipotles, but it depends on the rest of the dish. Sometimes I want the smoky flavor, sometimes I don't. I also like to add Arbol for the heat. The quantity would depend on how hot you want to make the chili.
Fresh chilies:
I love Habeneros in general, but I their citrusy sort of flavor doesn't match well in Chili, IMHO so I would leave those out. I do like serranos, jalapenos, and Anaheim/New Mexico though. I prefer to char them on the grill first.
Gimme a sec and I will post some pics.
tbqh reddit does quite well with these kinds of questions, I am being serious.
Clockwise from top left:
Anaheim, Guajillo, Arbol, Ancho, Jalapeno, Habanero.
As I mentioned before I normally don't use Habs in chili but I did this time because I ran out of Arbols and I wanted it hotter.
Put the dry chilis in the blender and let them soak in beer.
I'm too scared to go there. What if somebody here calls me a redditor and I can't deny it
Also, a couple helpful anons seem to have showed up
Fresh chilis roasting on the grill along with a couple of sirloin steaks that I later cut up and threw in the pot.
>not soaking in vodka
Just blister the skin on 'em like this.
Okay, OP. So...
1. Be sure to use at least 2-3 kinds OR MORE of dried chiles, because you want a complete flavor profile, some heat, some, richness, a little sweetness, etc.
2. I usually use a mix of 5 chiles. The main chiles, that make up the base of it are anchos and guajillos. Usually, for one batch of chili paste (enough for one huge pot of chili) I use about 5 anchos and 6-7 guajillos. Then, I also use 2-3 mulatos, 4 chile de arbol (these are hot), and 1 dried chipotle.
3. Toast the dried chiles in a hot pan (watch them very carefully, they burn fast) on each side, and then remove stems and seeds. Put the chiles in a bowl and cover with very hot (not boiling) water, until they soften.
4. Put softened chiles in a blender with a little of their soaking water (or you could use stock for better flavor), a few cloves of garlic, some salt, and a little toasted cumin seed or ground cumin. Blend until it's reached a fairly thick paste.
Ta-dah, you now have your chili base. I usually round it off by adding fresh chiles to my chili as well, usually serranos and a couple poblanos, both finely diced, and cooked with the onions. And then I also add more garlic to my chili as well.
Yeah, that works too. But if I have vodka around I'll drink it. that's why I used that pisswater beer--it's safe from consumption so it tends to stick around for when I need it to cook with.
Peppers in the blender!
After blending I get this, then I just pour it into the chili pot.
you're doing god's work
Thats beautiful man.
Never cooked proper chili but this is making me itch for some.
You find those dried chilis at supermarkets? Or your order them online?
I got all those peppers from my local supermarket.
I don't have much experience using dried peppers aside from chipotles, basic numexes, and some home-dried habaneros. my main advice would be to use a wide variety of peppers to get a complex flavor and to keep the peppers up to a pretty high percentage of the total mix.
What flavor profile are you going for, anyway?
You're looking for an easy answer, Op. If you want to make a truly great and original chili, you need to do your own research and make it to your own tastes.
Do you want your chili to be smokey?
Look into the best peppers for that.
Do you want your chili to burn your ass or have subtle heat?
Base your chili selection based on the scoville scale.
Do you want your chili to have a small sweetness to it?
Find and use sweet chilies that have the taste you want.
Find any and every chili you can get in your area, buy it, and just experiment and research what you want your chili to be like.
I was in Valle de Guadalupe Baja Califonia a while back and a place served some really unique chili sauce for dipping.
Cascabel peppers look like a cherry bomb and they rattle. Roast, soak and seed like other chilis. Blend with olive oil, roasted garlic and toasted sesame seeds and if you wish a little rosemary, thyme, oregano, basil. You can heat it up with some canned habanaro if you desire. Spoon it on tacos or whatever.
>numexes
Typing phonetically like that is 52 year old man tier.
To be honest I just use whatever I have. Light on the really spicy ones though because I have GERD. But it's hard to fuck up chili. Toast the peppers in a pan, dry, then destem and deseed them and puree them in a food processor or blender with a little bit of stock. Lasts forever in the fridge. Then when you want to make your chili, heat it up after your meat is halfway browned and use it as a base for whatever else you put in your chili. Dilute as you please. Also add carmelized onions and garlic to your liking. Bay leaf, mexican oregano, tomatoes, etc. Not exactly how i do it but i haven't made a batch since last November.
Thank you for ending that with a ta-da and not wa-la
Huge difference in faggotry
+1
I'd reccomend getting jalapeño, poblano, and seranno, but don't get them dried. Get them fresh if possible, and using your oven, roast them until they're charred on top. Then throw them into a blender to make a sort of salsa/paste, and put that in your Chili. Thank me later.
>Thank me later.
Why? that sounds like a shittier version of what someone already posted. With pics. did you even read the thread?
slow board
I use pasilla or anchos, pasilla have a darker flavor, but also augment with fresh chilis, usually habs, jalapenos and cubanos.
key is to dunk them in hot water, discard that frist blush, then soak again, then mince the shit out of them so they dissolve completely
The cascobel is a good choice to include in chili and taco seasoning because it adds an earthy cumin-like flavor as well.
My daughter is allergic to cumin, and we spent a lot of time trying to formulate a chili powder that tasted correct without cumin.
Cumin is a surprisingly difficult flavor to mimic, and more important to the balance of chili than you would think until you try to go without it.
Anyway, cascabels were the answer. Even if you don't have to avoid cumin, they are a good pepper for anything where you are planning to use cumin as they accentuate that cumin flavor and add depth to that earthy tone.
>i've got a hot daughter brag post
You could have just said "this pepper" and maybe added "for when you don't want to use cumin"
>>i've got a hot daughter brag post
What's wrong with you? You know that wasn't a brag post, right?
Thanks for the defense user, but it's cool.
Know your audience.
Sometimes on /ck I forget I'm on Veeky Forums. The conversations here tend to be more along the mature/helpful lines.
Some /r9k wandered into the thread and any mention of a female to them is automatically sexualized, which is really sick because you know, daughter.
He can go back to his incest porn, anime collection, pot threads, and getting triggered by any mention of a feminine pronoun. "Omg user how dare you mention women around me when you know I have no chance of ever interacting with one! You need to trigger tag that shit!"
I swear this place is becoming as bad as the social media that it loves to hate on.
You blogpost a lot for a guy with a life and a family. You sure you're not just trying to stir up shit while pretending you're not?
I use a pepper for stuff.
Nice smartass post. Oh wait, it wasn't nice, I was being sarcasm.
Post the pepper or get out. Or else
Thanks for taking the time to actually make informative posts.
Ok, so either you stop bragging about how hot your daughter is or you show us some tit pics.
I use New Mexico + Ancho + Chipotle for my chili.
California in that picture are going to be a lot more flavorful than New Mexicos, with less heat, but your ass will feel the burn like none other.
Kinda unrelated but I bought a pack or two of dried Ancho and was thinking along these lines, then tried one just to eat it.
It tasted like Chile candy and I ended up eating them all right there. But now I see this thread and I will try again.
toast them before you use in chili, soak in water for 5-10 minutes, then blend them. Make sure to pour off the water they soaked in, it will be really bitter in an unpleasant way.
why the fuck do you care so much? if you are trolling you are putting a lot of effort with little reward, if you really want to make Veeky Forums mad create a hotsauce thread
I've made about 5 threads asking for a vindaloo recipe and never get any replies, fuck you
Why would you ask Veeky Forums instead of just googling?
Because every internet recipe has been an utter failure.
Maybe it's just me . . .
Yeah, it's probably you.
Fucking designated shitting posters on my ck board lel.
Fuck you
Cry more, retard
Must have something to do with your manchild attitude.
Chili powder is dried chilis that have been ground into a powder, user.
I made a Vindaloo 2 nights ago. It was choice as fuck. Trick is: make your paste, marinate for a day, slow cook for ~3 hours.
Recipe please