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What peppers for chili? #5299500 09/10/14 10:50 PM
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Dave Scott Offline OP
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I'm just starting to learn to make chili from scratch. I have been using dried, super market "New Mexico" peppers and they are okay but not quite what I want. My chili is cubed beef, the chili/pepper cooked into a sauce, cumin, a little oregano, sometimes beans to save $$ and make it last longer.
What type chili peppers make the best chili?

Re: What peppers for chili? [Re: Dave Scott] #5299607 09/10/14 11:38 PM
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I don't include peppers in my chili, but put them on top after it's served. I have used jalapenos in the past, but will probably switch to Hatch in the future.

Re: What peppers for chili? [Re: Dave Scott] #5299633 09/10/14 11:47 PM
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Most people don't start with the individual peppers, they use a commercial chili powder like Gebhardts, Mexene, Penderys or even McCormicks. The chili powders have the chili, the cumin, oregano etc., all included.

If I want a quick pot of chili with as little work as possible I use Williams Chili Seasoning mix or Morton's Chili Seasoning mix, both are easy, fast and taste good.

My advice if you want to cook chili from scratch would be Google "Terlinqua chili recipes", pick one and try it, if you don't like it, try another, then start creating your own "secret" recipe.


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Re: What peppers for chili? [Re: Dave Scott] #5299770 09/11/14 12:51 AM
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Pendrys original is fantastic! Same with the cumin, out of this world.


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Re: What peppers for chili? [Re: Dave Scott] #5300297 09/11/14 10:00 AM
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Some good chili can be made from the ones in the thread below

http://www.texashuntingforum.com/forum/ubbthreads.php/topics/4974286/2

Re: What peppers for chili? [Re: Dave Scott] #5301025 09/11/14 05:13 PM
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Well the chili I'm trying to create doesn't have tomatoes, etc. The other thing is if I figure it out right I can grow my own chili peppers and go that route. Some guy told me dried anchos make good chili. Rather than experimenting with all different types I thought I'd just ask. The first batch I didn't take the skins off and had bits and pieces of pepper skin in the chili. I had tried to toast and crisp and then grind up the dried peppers. The second batch I soaked the chili peppers and then boiled a few minutes and was able to pull off the skins and remove the pith and seeds and the second batch came out a lot better.
Maybe a pound of beef cut into 1/2" by 1/2" cubes, about 6 dried peppers (New Mexican), maybe a 1/2 tablespoon of cumin and a shake of oregano-that was pretty much it, cooked about an hour.

Re: What peppers for chili? [Re: Dave Scott] #5305735 09/14/14 01:32 PM
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Re: What peppers for chili? [Re: Dave Scott] #5307365 09/15/14 02:04 PM
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I use the dried peppers too, some for heat some for the rich pepper favors, a variety of them to give a complex taste and heat to your specific preference. I deseed mine then boil them in water for about 15 min, let cool slightly then put them in a blender and emulsify the whole thing. Works really well, I would never use chili powder, I think it has a bitter flavor, just my .02


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Re: What peppers for chili? [Re: Dave Scott] #5307616 09/15/14 04:36 PM
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Well I like "living history" stuff, muzzle loading firearms, all that so... in the interest of doing it myself I figured I'd want to try to make chili from absolute scratch. The blender- well, they didn't have blenders 150 years ago so I figure I'd opt out. As I said, this one guy told me to take dry chili peppers and "toast" them so instead of being "leathery" they would be like a potato chip and them I could pound them up into dust. That didn't work and I got over cooked, blacken peppers and the skin. BUT I ate the whole thing. Next time I took the dried peppers and soaked them about 1/3 hour and then boiled a little and I could peel off the skin and then remove the pith and seeds. It cooked up into a nice sauce which was added to cubed beef but the flavor was close to what I've had before but not quite what I wanted. I used dried "New Mexican" peppers- whatever they are. One guy told me to add jalapeno and another said put in dried Ancho. Well, figure I need to use several types of peppers but I don't know which.

Re: What peppers for chili? [Re: Dave Scott] #5307876 09/15/14 07:01 PM
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Read this link. http://www.texascooking.com/features/jun97chilepowder.htm
You don't have to use a blender, you can use a mortar and pestle, you can find these at any gourmet shop and at most of the better Mexican food markets.

We have done it this way, in my opinion a bottle of Gebhardt's. Morton's or Pendery's is almost always better than any homemade concoction anyone has come up with. People's taste buds are accustomed to the commercial brands of chili powder, anything not pretty darned close will not be accepted as chili powder, close isn't quite good enough.


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Re: What peppers for chili? [Re: Dave Scott] #5307986 09/15/14 08:07 PM
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To get the skin off of a chili pepper either roasted or boiled. After roasting or boiling
put the pepper in a bowl of ice water for a couple of minutes and the skin will just slide
off. No pulling or picking and you don't have that tough skin to put up with.

Johnny


some people like silver and gold
I like brass and lead with a little powder in between
Re: What peppers for chili? [Re: Dave Scott] #5308468 09/16/14 12:24 AM
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A little more history of chili powder. Notice that in 1894 Gebhardt used a meat grinder to grind the chilis to powder form. It maybe possible, but I think it was possibly a hand cranked spice or coffee grinder. I have some old meat grinders that date back to the 1800's, in my opinion they won't get a grind that would be fine enough. To grind them I would use a hand crank coffee grinder or a pepper mill.

http://en.wikipedia.org/wiki/Chili_powder
Quote:
Chili powder blends are especially popular in American cuisine, where they are the primary flavor ingredient in chili con carne. The first commercial blends of chili powder in the U.S. were created by D.C. Pendery and William Gebhardt for this dish.[3] Gebhardt opened Miller's Saloon in New Braunfels, Texas. Chili was the town's favorite dish. However, chili peppers could only be found at certain times of the year. Gebhardt imported some ancho peppers from Mexico and ran the peppers through a small meat grinder three times and created the first commercial chili powder, which became available in 1894


Now you have me interested in a homemade chili powder mix. Let me know what you come up with, I would be interested in your ratios of ingredients. And if they have similar tastes to Gebhardts or Pendery commercial blends.


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Re: What peppers for chili? [Re: Dave Scott] #5311268 09/17/14 03:05 PM
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Well I think each type of pepper has its own taste, the peppers they use to make Tabasco Sauce taste different from Jalapenos, etc. so I'll have to do some experimenting. The ice water bath- I'll definitely try that although I'm wondering if the grinds, skin and all, maybe the ground up, powdered skin has a taste to it that is needed. To start I think I'll do half New Mexican and half Ancho -they would be dried, and then maybe one jalapeno for the pot.
I know some folks add tomato, a relative of mine made it that way. I said NO, only the peppers and his retort was you would spend a bundle if you used straight peppers. Maybe. I think years ago folks grew massive amounts of peppers, put them on a string and dried them so the peppers were for all intents and purposes free. On occasion I can get beef for $2 a pound. Terrible stuff in the respect that there is no fat or marbling but for chili, I can cube it and from a heath stand point the fatless stuff is probably better for you. I must admit I do put beans in my chili and that rankles a lot of folks but I like it that way and the fiber, etc. in the beans is supposed to be good for you so in the end I have a pretty good chili that's home made with no preservatives and has only good stuff in it and tastes pretty good as well and doesn't cost too much. What I need to do is "Tweak" the combinations of peppers to get what I want. I am trying to duplicate the store bought stuff in cans but as others have said, we've all got sort of used to that and so that's what we expect to taste.
I'll try the ice bath and I never thought about a hand turned coffee grinder.
Once I get something I figure is okay I'll post. I've done some internet searches and was surprised that there really isn't that much on starting from scratch. Most recipes call for store bought chili pepper.
Well off to the range to get in some practice before deer season.

Re: What peppers for chili? [Re: Dave Scott] #5314652 09/19/14 12:33 AM
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Look up homesick Texan. Great chili recipes

Re: What peppers for chili? [Re: Dave Scott] #5324030 09/24/14 04:47 PM
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I make chile from scratch.

I use ancho and guajillo chiles. Deseed them and boil until soft, then blend them up.

Re: What peppers for chili? [Re: Dave Scott] #5325667 09/25/14 01:58 PM
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^^^ and toast in a skillet boiling.

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