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?

Scott wrote on Mon, 28 Jan 2008 08:21:29 -0600:

S> My chili is about to get a major makeover and one thing I'm
S> debating is chopping up my own fresh peppers vs. using
S> canned. I'm using 2lbs of meat.
S> Jalapeno and serrano peppers(1/8 cup each): should I use
S> fresh chopped or canned peppers in vinegar? Will the vinegar
S> mess up the chili? Anaheim peppers(1/3 cup): isn't canned
S> chopped green chiles the same? Also what do you think of
S> chipotle chiles in adobo sauce?

I almost always make chili with fresh jalapenos. I would start
with about 4 sliced normal-sized peppers tho' they are a bit
variable in size. You can always add more or even dried red
peppers by inspection if the chili is not hot enough. IMHO,
chili should be cooked for a long time so there is plenty of
time to decide on adding more. I have also used dried peppers
like anchos for a different taste. In passing, do you also use
tomatilloes? I find the sour taste is an improvement.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Sqwertz 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?
>
> It won't taste like chili unless you use dried chiles.
>
> -sw

Well I'm also going to keep on using chili powder (not as much) which is
grounded dried peppers so does that count?

"Scott" > wrote in message
...
> Sqwertz 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?
>>
>> It won't taste like chili unless you use dried chiles.
>>
>> -sw
>
> Well I'm also going to keep on using chili powder (not as
> much) which is grounded dried peppers so does that count?

Why not if you like it? The usual problem is that "chili powder"
as opposed to "ground chillies" contains cumin and you are
losing control of the amount of that.



--
Jim Silverton
Potomac, Maryland

James Silverton wrote:
> "Scott" > wrote in message
> ...
>> Sqwertz 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?
>>>
>>> It won't taste like chili unless you use dried chiles.
>>>
>>> -sw
>>
>> Well I'm also going to keep on using chili powder (not as much) which
>> is grounded dried peppers so does that count?
>
> Why not if you like it? The usual problem is that "chili powder" as
> opposed to "ground chillies" contains cumin and you are losing control
> of the amount of that.
>
>
>

I know what you mean but I plan on using cumin anyways so I can always
adjust.

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 wouldn't call what you are making "chili", although it might be a
green chili.

Use dried chile peppers. I like using half ancho and half New Mexico or
guajillo. Remove the stems, and simmer the peppers in a little water to
plump them up. Grind them up in a blender (with the soaking water) to
make a paste, and press it through a sieve to remove the seeds and
skins. (If you use all ancho peppers and remove the seeds before you
soak them, you can skip the sieve.) Adjust the heat towards the end of
cooking with ground cayenne pepper or crushed chilitepins (BB-sized hot
dried peppers. Very hot and kind of expensive)

I like canned chipotle peppers. I've never put them in chili though.
They are really good just cut up on a warm flour tortilla with some
roast chicken and a little guacamole or grated cheese. If I ever get
around to making tamales, I'll probably flavor them with canned chipotles.

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 use ground chile powder, there are more types than just jalapeno and
serrano. If I grew my own peppers, I'd chop them up finely and use
them.

--
See return address to reply by email
remove the smiley face first

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. 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.

i wouldn't worry about the vinegar attendant to the canned chiles. i
usually add one tablespoon of cider vinegar anyway. the chiles
themselves will of course be a little different.

but it goes without saying you'll have to dick around with it to see
what you like.

your pal,
blake

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?

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.
>
> i wouldn't worry about the vinegar attendant to the canned chiles. i
> usually add one tablespoon of cider vinegar anyway. the chiles
> themselves will of course be a little different.

For now I'm leading towards this. Here's what I just read: "Soaking a
chilli in vinegar has the effect of distributing the hot chilli flavour
through the dish."
>
> 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.

Sqwertz wrote:
> On Mon, 28 Jan 2008 10:28:41 -0600, Scott wrote:
>
>> Sqwertz wrote:
>>
>>> It won't taste like chili unless you use dried chiles.
>> Well I'm also going to keep on using chili powder (not as much) which is
>> grounded dried peppers so does that count?
>
> Obviously. I buy whole dried chiles and grind them myself as
> they lose a lot of their flavor when pre-ground.

That's too much work for me.
>
> And I always add some fresh, mild green peppers - like poblano or
> even bell.
>
> -sw

If you're talking about green bell peppers...then no way. Poblano...I'll
check into it.

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 [snip]
>
> but it goes without saying you'll have to dick around with it to see
> what you like.


Odd choice of words there; I hope he doesn't take you literally. That
could be painful.


Best regards, ;-)
Bob

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.

In most cases fresh beats canned. For chilli I'll repeat the
claim that is calls for dried ones.

> I'm using 2lbs of meat.

Hopefully from more than one type of critter ...

> Jalapeno and serrano peppers(1/8 cup each): should I use fresh chopped
> or canned peppers in vinegar?

Finely chopped or ground.

> Will the vinegar mess up the chili?

That's a matter of tastes. I prefer without vinegar.

> Anaheim peppers(1/3 cup): isn't canned chopped green chiles the same?

Most canned green chiles I've had were Ortegas.

> Also what do you think of chipotle chiles in adobo sauce?

Delicious but if you want a traditional chilli that might push your
result
outside of the traditional boundaries.

If you want to make a Mexican style chili not a US style chilli, then
canned or fresh peppers stewed slowly with pork chops works well.

Sqwertz wrote:
> On Mon, 28 Jan 2008 15:06:54 -0600, Scott wrote:
>
>> Sqwertz wrote:
>>
>>> I buy whole dried chiles and grind them myself as
>>> they lose a lot of their flavor when pre-ground.
>> That's too much work for me.
>
> Then stick to fast food and forget about making your own chili if
> you can't spare the 30 seconds.
>
> -sw

If everyone ground their own spices then that would put the spice
companies out of business and destroy the US economy. You don't want
that do you?

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. 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. 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.

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.

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.

Finally, I present a few ideas for you:

http://www.panix.com/~clay/cookbook/...ents.cgi?chili

Hope this helps!

--
Clay Irving >
Ah, but a man's reach should exceed his grasp
- or what's a heaven for? -- Robert Browning

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.

On Mon, 28 Jan 2008 10:36:52 -0600, Scott > wrote:

>James Silverton wrote:
>> "Scott" > wrote in message

>>> Well I'm also going to keep on using chili powder (not as much) which
>>> is grounded dried peppers so does that count?
>>
>> Why not if you like it? The usual problem is that "chili powder" as
>> opposed to "ground chillies" contains cumin and you are losing control
>> of the amount of that.
>>
>
>I know what you mean but I plan on using cumin anyways so I can always
>adjust.

i also usually add more cumin than is contained in the chili powder.

your pal,
blake

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

On Tue, 29 Jan 2008 07:51:27 -0600, Scott > wrote:
>>
>It's going to take a few days to go over all those recipes.
>
>One last note: about 1/2 bottle dark beer.

well, be sure to report back so people can call you bad names.

your pal,
blake

blake wrote on Tue, 29 Jan 2008 17:54:20 GMT:

??>> James Silverton wrote:
??>>> "Scott" > wrote in message

??>>>> Well I'm also going to keep on using chili powder (not
??>>>> as much) which is grounded dried peppers so does that
??>>>> count?
??>>>
??>>> Why not if you like it? The usual problem is that "chili
??>>> powder" as opposed to "ground chillies" contains cumin
??>>> and you are losing control of the amount of that.
??>>>
??>> I know what you mean but I plan on using cumin anyways so
??>> I can always adjust.

bm> i also usually add more cumin than is contained in the
bm> chili powder.

But if you want less, you are in trouble :-)
James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

James Silverton wrote:

>
> bm> i also usually add more cumin than is contained in the
> bm> chili powder.
>
> But if you want less, you are in trouble :-)

Not if you have a powerful microscope and super fine tweezers.

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?


No canned red chiles in chili. Use dried red chiles or pure powdered
chile. You can use canned green chiles in green chile stew however, but
not the pickled ones if you want a classic flavour.

The chipotles-in-adobo are vastly overrated. Use the dried ones instead.

Sqwertz wrote:
>
> On Tue, 29 Jan 2008 22:11:54 -0700, Arri London wrote:
>
> > The chipotles-in-adobo are vastly overrated. Use the dried ones instead.
>
> You can really screw stuff up with the adobo version, so I almost
> always use the whole chipotle or mora/moritas. Except in a
> marinade - I'll use the chipotles en adobo and thin them out with
> orange or lime juice (and baking soda to reduce the acid).
>
> -sw

Did buy a tin of them to try out. Ended up using them primarily as
something to spread on scrambled eggs or else a quesadilla when using
cheap cheese LOL.

Scott wrote:

> 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!
>

One last question before I do this, should I soak the chiles in water
beforehand or just slice in half and throw into the mix?

On Tue, 29 Jan 2008 19:50:35 GMT, "James Silverton"
> wrote:

> blake wrote on Tue, 29 Jan 2008 17:54:20 GMT:
>
> ??>> James Silverton wrote:
> ??>>> "Scott" > wrote in message
>
> ??>>>> Well I'm also going to keep on using chili powder (not
> ??>>>> as much) which is grounded dried peppers so does that
> ??>>>> count?
> ??>>>
> ??>>> Why not if you like it? The usual problem is that "chili
> ??>>> powder" as opposed to "ground chillies" contains cumin
> ??>>> and you are losing control of the amount of that.
> ??>>>
> ??>> I know what you mean but I plan on using cumin anyways so
> ??>> I can always adjust.
>
> bm> i also usually add more cumin than is contained in the
> bm> chili powder.
>
>But if you want less, you are in trouble :-)
>James Silverton

true. but i find chili powder alone usually doesn't have enough
cumin. (i'm aware that some chili artistes will say chili powder in
any form is the mark of a wimp, but still.)

your pal,
blake

On 2008-01-30, Scott > wrote:

>> 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!
>
> One last question before I do this, should I soak the chiles in water
> beforehand or just slice in half and throw into the mix?

No need to hydrate them before throwing them in the pot -- They'll get
hydrated quickly after you throw them in the pot.

--
Clay Irving >
Ah, but a man's reach should exceed his grasp
- or what's a heaven for? -- Robert Browning

In article
>,
Doug Freyburger > wrote:

> Scott > wrote:

> > Anaheim peppers(1/3 cup): isn't canned chopped green chiles the same?
>
> Most canned green chiles I've had were Ortegas.


Ortega is a brand name. They use Anaheim peppers, unless specified
otherwise (they also sell jalapenos, clearly marked).

http://ortega.com/help/faq.asp

--
Dan Abel
Petaluma, California USA