Quote:
Originally Posted by dmforcier
Beans? Beans in chili is what comes from allowing yankees to come down here and live.
I find that if you're careful not to inhale the dust, it's easier to seed the chilies while they're still dry.
In my chili, I cube a little smaller, then don't cube again. After cooking, the meat is covered with a bottle of Guiness (or whatever you have). The malt in the beer really seems to bring the beef flavor forward.
Haven't tried making it with the dried pepper base, and I have a batch of them slumbering away in the pantry. May be time to wake them up.
Thanks for the recipe.
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Your welcome. I need to update my recipe. I usually de-seed the pods before toasting. As for the dried pods...I also use the ground stuff too. I have ordered from here before:
http://mildbillsspices.com/
They grind it fresh to order.
I'll give the Guinness a try.
Quote:
Originally Posted by Worth1
Here is the base for my chili powder.
I use this stuff in and on a lot of things.
I add other stuff later as I need it like cumin salt and so on.
No tomato products in the chili most of the time.
If I do it is V8 low sodium.
Worth
http://tomatoville.com/showthread.php?t=42376 |
The wife likes it when I use tomatoes....I like it too.