Gents,I'm going to make some Old Style Chili.The boys back then, as I understand it, used a specific chili pepper,that gave Flavor to the chili,not heat.I believe the pepper in question is called the Ancho or maybe Achiote.
Any thoughts on this would be appreciated.
Thanks
Ancho chiles are dried poblano peppers. Pretty flavorful and mild. I generally use a mix of ancho, New Mexico, arbol, and chipotle chiles for my chili.
Achiote is the shrub from whose seeds anatto is extracted. Very subtle flavor, mostly used to color food.
Thanks,Ka Honu.These dried ones I have here,smell like smoked raisins.4in.long 3in.across the top."V" Shaped.I also have 2 small round ones,2in.around dried,Plum colored.Seeds rattle when you shake'm.I guess to cook them, one would have to soak them to make
them softer.
Remove stems & seeds and simmer whatever chiles you're using in chicken broth for about 15 minutes and then blend them into a "slurry" to use as the base for your chili. I generally use a mix of guajillo or ancho (fruity), arbol or habanero (hot), New Mexico (sweet) and maybe some chipotle (smoked jalapeno). Experiment with the blend and find the taste you like. You can also toast or smoke fresh or dried chiles before simmering.
I'll have to do lots of pictures on this one.Thank You.
I really like Chile de Arbol... Some say it's a substitute for cayenne...
I think it's a notch below --heat-wise ---but it's pretty dang hot... and has a great flavor.
For a pot of chili... I use every-day chili powder. Might add some others in, but... just sayin'...
If you just mix "particular" peppers... You might come up with something "different"...
But, that don't mean your friends and neighbors will like it.
Whatever you do... beware of habanero powder. It's the devil's dust. :o
Quote from: hal4uk on May 21, 2012, 08:05:11 PM
I really like Chile de Arbol... Some say it's a substitute for cayenne...
I think it's a notch below --heat-wise ---but it's pretty dang hot... and has a great flavor.
For a pot of chili... I use every-day chili powder. Might add some others in, but... just sayin'...
If you just mix "particular" peppers... You might come up with something "different"...
But, that don't mean your friends and neighbors will like it.
Whatever you do... beware of habanero powder. It's the devil's dust. :o
LOL I just bought 2 bottles.They have 4 flame marks on them.Made in Mexico Hab.powder.This stuff is warm to the touch.LOL.
When I cook food this good,I make sure I have no friends.lol.