What Are You Eating?

[Brute]

I’ve never had it the way you do it with the sausage and bacon and I would love to try a bowl. Fed Ex?

My buddy got me hooked on using several kinds of whole dried chiles, lightly toasted and blended into a sort of slurry, as the chili flavor base. That, plus a couple squares of baker’s chocolate.

Everybody’s got their own way of making chili!

Dried chiles are the way...
Especially for enchilada sauces.

I often put dried and/or fresh chilies in my chili…my wife has a lower heat tolerance than I do, so I add hot sauce to the bowl to compensate…

 

[Matt B]

I often put dried and/or fresh chilies in my chili…my wife has a lower heat tolerance than I do, so I add hot sauce to the bowl to compensate…

Hot sauce is a requirement!

Unless I accidentally made the whole batch really hot already…usually has been from getting too adventurous with the fresh chili pepper.

 

[Mossback]

I actually don't like my chili burning hot, but like to use a bunch of different lower heat dried chiles for good solid chile flavor, then add Chipotle for some smokey heat.

Gimme 4 star Thai food though...

 

[Gary Knowels]

I’ve never had it the way you do it with the sausage and bacon and I would love to try a bowl. Fed Ex?

My buddy got me hooked on using several kinds of whole dried chiles, lightly toasted and blended into a sort of slurry, as the chili flavor base. That, plus a couple squares of baker’s chocolate.

Everybody’s got their own way of making chili!

I like a mix of ancho-pasilla, morita, guajillo, New Mexico, and arbol. Well rounded flavor and spice. Deseed then toast with whole cumin, coriander, black pepper, and 1/2 a cinnamon stick. Cover with boiling beef stock and let sit 15-20 minutes then blend as smooth as possible before adding back to the meat, aromatics, and tomato paste.

 

[Matt B]

I like a mix of ancho-pasilla, morita, guajillo, New Mexico, and arbol. Well rounded flavor and spice. Deseed then toast with whole cumin, coriander, black pepper, and 1/2 a cinnamon stick. Cover with boiling beef stock and let sit 15-20 minutes then blend as smooth as possible before adding back to the meat, aromatics, and tomato paste.

Yeah, all that—some “baking spices” as my buddy says. Just a teensy hint of some other stuff from the spice drawer like allspice and cardamom.

I usually de-seed the whole dry chiles, because I want to use a lot of them, and agree, for me I don’t want a 5-alarm fire chili. Plus I hope other people will eat it and enjoy it. I use a bunch of Chile California and then at least 4-5 other types which always has some chile negro and poblano.

Well I guess I’m making chili this weekend. Been meaning to anyway.

 

[Zak]

Chicken schnitzel with a buttermilk egg wash before the store bought Italian bread crumbs. Pretty tasty! I made 6 of these, each is half a breast.

 

[SurfnFish]

chicken stew...all organic, all tasty