Clay Irving wrote:
> On 2008-01-28, Scott > wrote:
>
>> My chili is about to get a major makeover and one thing I'm debating is
>> chopping up my own fresh peppers vs. using canned.
>> I'm using 2lbs of meat.
>> Jalapeno and serrano peppers(1/8 cup each): should I use fresh chopped
>> or canned peppers in vinegar? Will the vinegar mess up the chili?
>> Anaheim peppers(1/3 cup): isn't canned chopped green chiles the same?
>> Also what do you think of chipotle chiles in adobo sauce?
>
> The only canned chiles I would consider would be chipotle en adobe, but as
> previous posters have indicated, it will significantly change the flavor
> profile of the chili.

One day I will try this for a change of pace.

How to use fresh chiles is another consideration. You
> can significantly reduce the heat of the chile by removing the placenta, the
> white pith with the seeds. I prefer to just slice the chiles in half and add
> chile halves to the chili. In tasting while the chili cooks, you can stop the
> some of the heat by removing chiles, but I never get the chili spicy enough
> with fresh chiles.

Good Idea!

Sometimes I use dried chipotle or morita chiles. Sometimes
> I use Thai phrik phon (ground phrik ki nu) which add heat without changing
> the flavor.
>
> Another poster indicated you should use "different critters" for the meat.
> I agree 100%. One of my favorites is chorizo. Chorizo, beef or pork, adds a
> really nice flavor. I also like to vary the textures. If I use a ground meat,
> I also like to use a chunkier meat. I use sirloin, chuck, round or whatever
> and cut it into small cubes. In a long simmer, the cubed meat will break
> down, but add a diffent texture, and flavor, to the chili.
>

Since I'm a beef person I'm going to use half ground and half cubed sirloin.

> I wouldn't want vinegar in the chili. Its nice to add acid (lime juice)
> when the chile is served, but I wouldn't want the flavor in the chile during
> cooking.
>
> Anaheim chiles are not spicy chiles. If you are going to make a chili with
> some kick to it, I'm not sure what the Anaheim chiles will add to it.

I'm mainly adding chilies more for flavor then heat and using different
varieties for complexity.

> Another spice I like to use is a stick of cinnamon -- Not like a Cincinnati
> chili, though! When the chili is spicy, cinnamon adds a subtle flavor. I
> usually add about a four inch long stick of cinnamon. During tasting, I can
> remove the stick if I think it is adding too much cinnamom flavor. You want
> the cinnamon flavor to not be obvious and no one to guess the cinnamon is
> providing a subtle kick.
> Then, there is cilantro. My chili has to have fresh cilantro cooked in the
> chile.

A couple of good ideas.
>
> Finally, I present a few ideas for you:
>
> http://www.panix.com/~clay/cookbook/...ents.cgi?chili
>
> Hope this helps!
>
It's going to take a few days to go over all those recipes.

One last note: about 1/2 bottle dark beer.