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Posted: 10/19/2022 4:34:39 PM EDT
I got a shit ton of dried chilies for a different recipe and wound up not doing it.
So I hydrated a bunch of all of these. Browned the meat. Added smoked paprika, salt garlic, cumin, chili powder, diced tomatoes, tomato sauce, rotel OMG.....      Update! Served!  |
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Posted: 10/19/2022 4:35:31 PM EDT
[#1]
I don't see enough beans....
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Posted: 10/19/2022 4:36:11 PM EDT
[#2]
I'd eat it! I don't recognize all of those chilis, how spicy (hot) was it?
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Posted: 10/19/2022 4:36:19 PM EDT
[#3]
where'd you get the chiles from?
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Posted: 10/19/2022 4:36:27 PM EDT
[#4]
The tomatoes make it unorthodox (
 ), but it does look tasty.
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Posted: 10/19/2022 4:36:50 PM EDT
[#5]
FPNI
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Posted: 10/19/2022 4:37:22 PM EDT
[#6]
Quote HistoryQuoted: I don't see enough beans.... It's in the title.. He accidentally forgot the beans and BAM! Amazing chili. 
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Posted: 10/19/2022 4:38:17 PM EDT
[#7]
Quote HistoryQuoted: I'd eat it! I don't recognize all of those chilis, how spicy (hot) was it? It’s in that sweet spot of holy shit! But not bad. |
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Posted: 10/19/2022 4:39:13 PM EDT
[#8]
Quote HistoryQuoted: where'd you get the chiles from? https://www.amazon.com/dp/B079Y643NP/ref=cm_sw_r_api_i_HWXVKWS9ZHNZ1Q3JA0GT_3?_encoding=UTF8&psc=1 |
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Posted: 10/19/2022 4:40:13 PM EDT
[#9]
I am making some this week. I need to go to the supermercado for some chilis.
I just bought a couple packs of ground prime beef. I still have to get some beef of some sort for solid chunks. I usually spice the ground beef, make it into patties and griddle them to brown, then break the patties into the chili. ETA I have 4 quarts of tomato sauce from our garden. I am hoping that really jumps the flavor. |
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Posted: 10/19/2022 4:40:44 PM EDT
[#10]
Quote HistoryQuoted: I'd eat it! I don't recognize all of those chilis, how spicy (hot) was it? The arbols are probably the spiciest in the lot. rest of the stuff is about on par with a jalapeno or less. I accidentally made chili with all arbols once. |
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Posted: 10/19/2022 4:41:24 PM EDT
[#11]
I’m sure it tasted good. But a proper bowl of chili needs beans and a big handful of cheese melted atop it
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Posted: 10/19/2022 4:41:51 PM EDT
[#12]
I make a decent pork chile colorado
1. Cut up a couple pork shoulders into small cubes. 86 the connective tissue 2. Season w salt, pepper, cumin. 3. Sear in small batches 4. Sweat some sliced onion in the pan you seared the pork in. Make sure to get all the yummy brown bits 5. Add some whole garlic cloves until soft 6. Transfer the onions, garlic, and the chiles you hydrated in hot chicken stock for about an hour to a blender. 7. Purée in batches until you have the sauce 8. Add the sauce and the pork to a coverable pot (I like to use an enameled cast iron one) 9. Cook at low temp for a couple/few hours until pork is tender Serve on tortillas with some cilantro, crema, and whatever else you’d like. (just try to not gringo it up please) |
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Posted: 10/19/2022 4:42:26 PM EDT
[#13]
Quote HistoryQuoted: I'm sure it tasted good. But a proper bowl of chili needs beans and a big handful of cheese melted atop it |
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Posted: 10/19/2022 4:44:20 PM EDT
[#14]
Quote HistoryQuoted: I’m sure it tasted good. But a proper bowl of chili needs beans and a big handful of cheese melted atop it beans are for poors. go be poor somewhere else. If you are gonna make yankee chili i get it but in a texas red style they detract |
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Posted: 10/19/2022 4:46:02 PM EDT
[#15]
Quote HistoryQuoted: I'd eat it! I don't recognize all of those chilis, how spicy (hot) was it? The rest are carried in the "Hispanic" aisle at any Wal-Mart around here.  The chilies are (supposed to be) where the lion's share of the flavor (and color...) come from. There's soooo much you can do with the flavor, just by playing around with the blend of chilies you decide to use. EDIT: To answer your question, the arbols are the only "hot" ones in there. |
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Posted: 10/19/2022 4:46:42 PM EDT
[#16]
Quote HistoryQuoted: And a dollop of sour cream and fresh chopped onions. Possibly some cinnamon in it, and some spaghetti under.....  Honestly, I like beanless chili colorado, beans-in firehouse chili, and Skyline chili. Different styles for different moods. |
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Posted: 10/19/2022 4:47:16 PM EDT
[#17]
Quote HistoryQuoted: I don't see enough beans.... Yep. Just amazing hotdog dressing...maybe... |
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Posted: 10/19/2022 4:47:21 PM EDT
[#18]
Quote HistoryQuoted: Morita is the only one I don't think I've ever had. The rest are carried in the "Hispanic" aisle at any Wal-Mart around here. The chilies are (supposed to be) where the lion's share of the flavor (and color...) come from. There's soooo much you can do with the flavor, just by playing around with the blend of chilies you decide to use. This man knows what he’s talking about |
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Posted: 10/19/2022 4:47:23 PM EDT
[#19]
NIce meat sauce
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Posted: 10/19/2022 4:50:57 PM EDT
[#20]
To be clear. I usually put beans in my chili. But I wanted this one to be about the peppers. And I knew I could not win here. I’d get crucified by the beans or the no beans side. So here we are.
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Posted: 10/19/2022 4:51:26 PM EDT
[#21]
9-10 for now.
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Posted: 10/19/2022 4:52:33 PM EDT
[#22]
Quote HistoryQuoted: Morita is the only one I don't think I've ever had. The rest are carried in the "Hispanic" aisle at any Wal-Mart around here. The chilies are (supposed to be) where the lion's share of the flavor (and color...) come from. There's soooo much you can do with the flavor, just by playing around with the blend of chilies you decide to use. My mother in law makes a green salsa completely out of peppers. (No tomatillos) Idk what kind because I don't recall any dried green ones around, but it's phenomenal and not crazy spicy either. I have a shelf full of unlabeled bags of dried peppers which I will never use myself because I have no clue wtf they are lol. |
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Posted: 10/19/2022 4:52:58 PM EDT
[#23]
Quote HistoryQuoted: Morita is the only one I don't think I've ever had. The rest are carried in the "Hispanic" aisle at any Wal-Mart around here. The chilies are (supposed to be) where the lion's share of the flavor (and color...) come from. There's soooo much you can do with the flavor, just by playing around with the blend of chilies you decide to use. Cool, I'll have to see what our Walmart here has. The chili I make (and like) is the kind everyone makes fun of: hamburger, tomatoes, beans and seasonings. One of these days I want to make the non-bean chili. |
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Posted: 10/19/2022 4:54:34 PM EDT
[#24]
Quote HistoryQuoted: Possibly some cinnamon in it, and some spaghetti under..... Honestly, I like beanless chili colorado, beans-in firehouse chili, and Skyline chili. Different styles for different moods. You just make me laugh in the face of a stranger. 
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Posted: 10/19/2022 4:54:38 PM EDT
[#25]
I make lots of sauces from those dried chilis. There is no other way.
You can get them cheap in the grocery store hanging in peg-hook cellophane bags. |
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Posted: 10/19/2022 4:54:48 PM EDT
[#26]
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Posted: 10/19/2022 4:55:03 PM EDT
[#27]
Quote HistoryQuoted: Morita is the only one I don't think I've ever had. The rest are carried in the "Hispanic" aisle at any Wal-Mart around here. The chilies are (supposed to be) where the lion's share of the flavor (and color...) come from. There's soooo much you can do with the flavor, just by playing around with the blend of chilies you decide to use. EDIT: To answer your question, the arbols are the only "hot" ones in there. morita is supposedly just a smoked red jalepeno |
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Posted: 10/19/2022 4:55:13 PM EDT
[#28]
You made meat soup, not chili.
Looks good, tho |
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Posted: 10/19/2022 4:55:25 PM EDT
[#29]
Quote HistoryQuoted: To be clear. I usually put beans in my chili. But I wanted this one to be about the peppers. And I knew I could not win here. I'd get crucified by the beans or the no beans side. So here we are.  (I grew up eating it prepared the way Midwesterners do it, so I do still enjoy it - tomatoes, ground beef, beans and all - for nostalgic reasons  )I even make it that way on occasion, for my family. I just don't tell anyone. Or take pics, lest there be evidence.
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Posted: 10/19/2022 4:55:43 PM EDT
[#30]
No beans no care.
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Posted: 10/19/2022 4:55:54 PM EDT
[#31]
Needs some corn.
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Posted: 10/19/2022 4:57:02 PM EDT
[#32]
Quote HistoryQuoted: You just make me laugh in the face of a stranger. Thank God you didn't have a mouthful of chili! |
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Posted: 10/19/2022 4:57:37 PM EDT
[#33]
Quote HistoryQuoted: Morita is the only one I don't think I've ever had. The rest are carried in the "Hispanic" aisle at any Wal-Mart around here. The chilies are (supposed to be) where the lion's share of the flavor (and color...) come from. There's soooo much you can do with the flavor, just by playing around with the blend of chilies you decide to use. EDIT: To answer your question, the arbols are the only "hot" ones in there. Oh, you've had it. You just might not remember. I had moritas in my chili at Wolfy's place in March where you were a judge. |
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Posted: 10/19/2022 4:57:44 PM EDT
[#34]
Quote HistoryQuoted: No beans no care. Quote HistoryQuoted: No beans no care. Quoted: Needs some corn. So were you the kids that got extra broccoli for dinner? |
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Posted: 10/19/2022 5:01:02 PM EDT
[#35]
A secret for good chili is to add a teaspoon of apple cider vinegar and keep tasting/adding until it "perks" up. Sometimes you want to add more spice to take the dull note off, but that only works so far until you find it becoming gritty. Vinegar is that magic ingredient.
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Posted: 10/19/2022 5:02:00 PM EDT
[#36]
Quote HistoryQuoted: No beans no care. Chili without beans is for men.... |
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Posted: 10/19/2022 5:04:36 PM EDT
[#37]
Quote HistoryQuoted: Cool, I'll have to see what our Walmart here has. The chili I make (and like) is the kind everyone makes fun of: hamburger, tomatoes, beans and seasonings. One of these days I want to make the non-bean chili. Quote HistoryQuoted: Quoted: Morita is the only one I don't think I've ever had. The rest are carried in the "Hispanic" aisle at any Wal-Mart around here. The chilies are (supposed to be) where the lion's share of the flavor (and color...) come from. There's soooo much you can do with the flavor, just by playing around with the blend of chilies you decide to use. Cool, I'll have to see what our Walmart here has. The chili I make (and like) is the kind everyone makes fun of: hamburger, tomatoes, beans and seasonings. One of these days I want to make the non-bean chili. Don't be surprised if you don't find these in yours. When I lived in NW and NE Ohio, I couldn't get those chilies at any local supermarket - Wal-Mart or otherwise. I always did what he did, and just ordered them online. That was 6+ years ago, so maybe it's different now. It's probably going to largely depend on how many folks of the Mexican persuasion (legal or otherwise) live in the area. If you stock this stuff at a Kroger in Toledo, it's going to collect dust on the shelf. Know what I mean? Your big non-specialty supermarkets around here (Wal-Mart, Kroger, Albertsons, HEB, whoever) will almost always have an aisle chock-full of Fiesta brand stuff. Like this:  And often, even bulk bins in the produce section. |
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Posted: 10/19/2022 5:04:54 PM EDT
[#38]
Quote HistoryQuoted: I'm sure it tasted good. But a proper bowl of chili needs beans and a big handful of cheese melted atop it |
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Posted: 10/19/2022 5:05:24 PM EDT
[#39]
Quote HistoryQuoted: I’m sure it tasted good. But a proper bowl of chili needs beans and a big handful of cheese melted atop it Cooking today for tomorrows dinner. Chili always tastes better the next day |
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Posted: 10/19/2022 5:05:42 PM EDT
[#40]
Quoted: I got a shit ton of dried chilies for a different recipe and wound up not doing it. So I hydrated a bunch of all of these. Browned the meat. Added smoked paprika, salt garlic, cumin, chili powder, OMG..... There...I fixed your recipe. You are making chili....not pasta sauce, you don't need all that damn tomato. |
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Posted: 10/19/2022 5:05:57 PM EDT
[#41]
Quote HistoryQuoted: Oh, you've had it. You just might not remember. I had moritas in my chili at Wolfy's place in March where you were a judge. 
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Posted: 10/19/2022 5:06:33 PM EDT
[#42]
Quote HistoryQuoted: There...I fixed your recipe. You are making chili....not pasta sauce, you don't need all that damn tomato. Quote HistoryQuoted: Quoted: I got a shit ton of dried chilies for a different recipe and wound up not doing it. So I hydrated a bunch of all of these. Browned the meat. Added smoked paprika, salt garlic, cumin, chili powder, OMG..... There...I fixed your recipe. You are making chili....not pasta sauce, you don't need all that damn tomato. But I like tomato. Tomato and peppers are all nightshades.
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Posted: 10/19/2022 5:06:52 PM EDT
[#43]
Ever tried White Chicken Chili as something a bit different from the regular chili?
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Posted: 10/19/2022 5:06:59 PM EDT
[#44]
Quote HistoryQuoted: I don't see enough beans.... I hear ya. Beans are not mandatory, just a civilized additive for chili. Looks good. Got any hot dogs, onions, and shredded cheddar? |
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Posted: 10/19/2022 5:08:19 PM EDT
[#45]
Hang on, you trying to tell me chili is made from...chilies?
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Posted: 10/19/2022 5:08:30 PM EDT
[#46]
Quote HistoryQuoted: Ever tried White Chicken Chili as something a bit different from the regular chili? chi.....chi...chick.....chicken......... Ive had white chicken chili and liked it. But never tried to make it. |
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Posted: 10/19/2022 5:09:42 PM EDT
[#47]
Quote HistoryQuoted: I hear ya. Beans are not mandatory, just a civilized additive for chili. Looks good. Got any hot dogs, onions, and shredded cheddar? Quote HistoryQuoted: Quoted: I don't see enough beans.... I hear ya. Beans are not mandatory, just a civilized additive for chili. Looks good. Got any hot dogs, onions, and shredded cheddar? It is for tomorrows dinner. I will eat it as is with cheese and onions. Kid will probably have it on left over pasta with a shit ton of sour cream to kill the heat. Pussy.
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Posted: 10/19/2022 5:10:41 PM EDT
[#48]
Quote HistoryQuoted: My mother in law makes a green salsa completely out of peppers. (No tomatillos) Idk what kind because I don't recall any dried green ones around, but it's phenomenal and not crazy spicy either. I have a shelf full of unlabeled bags of dried peppers which I will never use myself because I have no clue wtf they are lol. I make a jalapeño sauce that is basically just charred peppers and garlic that is blended with some oil. here is a recipe for that type. https://www.delishknowledge.com/creamy-jalapeno-salsa/ |
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Posted: 10/19/2022 5:10:59 PM EDT
[#49]
Quote HistoryQuoted: To be clear. I usually put beans in my chili. But I wanted this one to be about the peppers. And I knew I could not win here. I’d get crucified by the beans or the no beans side. So here we are. You made Chili con Carne. |
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Posted: 10/19/2022 5:12:59 PM EDT
[#50]
Quote HistoryQuoted: To be clear. I usually put beans in my chili. But I wanted this one to be about the peppers. And I knew I could not win here. I’d get crucified by the beans or the no beans side. So here we are. you will get crucified for Rotel and tomatoe sauce but it is your chilli, you cook it. I will not eat chilli with beans. If i find one bean that is it for me. beans are great but they need hamhock bacon ham and salt pork not beef and damn sure no chilli powder. |
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