On Mon, 19 Jan 2009 13:33:52 -0600, zxcvbob >
wrote:

>
>Instead of using chili powder and paprika, try it sometime using whole
>dried chiles. I've had the best luck using a mixture of guajillo and
>ancho. The chili I made this weekend had ancho and arbol chiles (mostly
>ancho) and it was hotter but not as good as previous batches made with
>mostly guajillos.
>
>Tear or break the chiles into large pieces, removing the stems and most
>of the seeds (don't go crazy trying to get all the seeds out) and put
>them in a small saucepan. Cover with water, and (if desired) add a few
>whole black peppercorns and a couple of cloves of garlic (don't bother
>peeling the garlic, just cut the cloves in half) and maybe a beef
>bouillon cube. Simmer for a few minutes, then remove from heat, cover,
>and let them stew until they are softened and not so hot. Dump it all
>in a blender and liquefy. (If you do this while it's still boiling hot,
>it will leap out and stain everything in your kitchen, don't ask me how
>I know this.) Mash the puree thru a metal kitchen strainer using the
>back of a spoon, to remove the skins and stray seeds.
>

Bob do you find that toasting the anchos first removes some of the
bitter taste? Seems to work for me, anyway.
--
modom

ambitious when it comes to fiddling with meat