On Mon, 28 Jan 2008 12:54:08 -0600, Scott > wrote:

>blake murphy wrote:
>> On Mon, 28 Jan 2008 08:21:29 -0600, 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?
>>
>> i've used the chipotle peppers in adobo many times, usually one in a
>> one-pound of meat with beans chile.
>
>You mean 1 small can?
>

no, god no. one of the peppers from the can. transfer the rest into
a jar and keep in the refrigerator. (maybe some of your he-men out
there use a whole can. knock yourselves out.)

> that's not too hot. when i've
>> used two, it was hot enough that i *had* to serve it with cheese and
>> sour cream. (not that i dislike that, but it was too hot to serve
>> otherwise.) this was in addition to a more-or-less standard amount of
>> chili powder and cumin.
>>
>> but it goes without saying you'll have to dick around with it to see
>> what you like.
>>
>
>I just need a good starting point then take it from there.

i think that you have the right idea not just using a 'standard'
cookbook recipe. they're usually pretty tame.

your pal,
blake