How to TONE down a too spicy Chili recipe that is already made??
piper101
15 years ago
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Comments (17)
dgkritch
15 years agopiper101
15 years agoRelated Discussions
chili sauce questions/recipe
Comments (16)The worst part about making chili, real fire house chili, is cook'n up those beans. I prefer black beens or dark kidneys as they don't get as mushy as those lighter beans that they make refried beans from. Lentils are a favorable substitute that I have done before. Anyhow, you typically have to start by soaking the beans, to both rinse them and get them started taking on water. Boil the water and let soak again over night. This could go on for about 2 to 3 days to get things done. Stir often to keep the thick bean broth generated from burning to the bottom of whatever your cook'n the beans in. Don't cook overnight, just let sit. You don't need midnight surprises that the fire department actually needs to come out and give you tips on your firehouse chili for. Don't pour off that brown water, its gonna contribute to the sauce! My ingredient list is simply added after the beans are done cook'n. They include ... Roma Tomatos They are thicker and meatier Aneheim Chilis Hot, but not overwhelming. Sorrano Chilis Hot and zingy. Habneros ( If you really want firehouse flavor ) Onions and lots of 'em. Paprika Chili Powder Cinnamon Not necessary, but you can experiment Cilantro Some people like to add some form of sugar, like molasses, etc., but I don't. Here are some tips ... 1.) Cut up Tomatoes, Onions and Peppers so they form long strips. Don't dice 'em. 2.) Go find some real earthy chili powder. New Mexico and California have some really nice varieties that range from a ocre red to more brownish and they have flavor that'll make your chili ... chili! 3.) Where's the beef? Oh, I don't put it in mine. But when I do, I like to do what I do with spaghetti sauce and add both beef and pork. Cut up something like stewing beef strips and center cut pork chops. 4.) My old friend balsamic vinegar can add an interesting change to your chili. 5.) OK so you don't like reall hard core chili - eh? Well, don't use the habneros and add celery to mellow things out. Use less chili powder. 6.) If your chili is really thick, make sure you drink alot. You can either thin it down before hand or afterwards ... it's your choice....See Morepickled Jalapeno pepper rings are too spicy!
Comments (21)This is the recipe that i used, from the blog Homesick Texan- but did not cook in oil first and left out most of the vegetables (just a few carrots here and there). Pickled jalapenos (escabeche) Ingredients: 1 pound of jalapenos, cut into rings 1 small head of cauliflower, cut into florets 3 carrots, peeled and cut into rings 1 small onion, cut into rings or slivers 6 cloves of garlic, minced (6 teaspoons) 1 tablespoon of canola oil 6 teaspoons of peppercorns 6 teaspoons of cumin seeds 6 sprigs of cilantro 2 cups of white vinegar Salt Water Six pint jars, sterilized Method: 1. Cook the peppers, carrots, cauliflower and onion in the oil on medium heat for ten minutes or until onion is clear. 2. In each jar, place the equivalent of 1 minced clove of garlic (1 teaspoon), 1 sprig of cilantro, 1 teaspoon each of peppercorns and cumin seeds. 3. Divide pepper mix between the six jars. 4. Add 1/2 cup of vinegar to each jar and then fill the rest of the jar with water, leaving 1/2 inch at the top. Add a dash of salt. 5. Seal and then give jar a good shake. 6. Refrigerate overnight and they should be ready within 24 hours. Will keep in the refrigerator for a month. Makes 6 pints Here is a link that might be useful: Homesick Texan - Cool off with Hot Jalapeno Pickles...See Moreepic spicy garlic teriyaki marinade recipe
Comments (19)That looks like a good recipe to me and also does not look too sweet. I might eliminate the white and black pepper, however, and just use more chili. I have a lot of Habaneros in my yard to use. I would certainly use the fresh garlic, and I am okay with onion powder, which I use when I bake bread. I do not consider cumin a pastry spice either, although coriander could be used in pastry, as well as allspice and ginger. I would use fresh ginger instead of dried, since I do not keep dried ginger on hand and I keep fresh ginger in the freezer. It's easier to grate when it is frozen. How would you compare Peach Bhuts to Habaneros? How many Habaneros would you use in the recipe as a substitution? Lars...See MoreChili recipe, simple and good?
Comments (27)This is my favourite basic chili recipe. I just use this recipe as an outline and every time I make it is is slightly different depending on what peppers I have on hand. Sometimes I use ground beef, and sometimes I use round/sirloin steak or pork cut into cubes. I use different beans. Black beans, pinto beans, kidney beans or chili beans. And I always serve it topped with cheese and homemade salsa with homemade tortillas on the side. Home Cookin Chapter: Recipes From Thibeault's Table Chili - Tex- Mex Seven Pepper Chili =================================== ================== 3 lbs. lean stew meat-beef, , ground coarse or in ½-inch cubes 1 lb. pork loin, ground coarse or cubed 2 tbsp. pure lard or shortening 3 large yellow onions, chopped fine 2 stalks of celery chopped 2 tsp. cumin seeds 1 tsp. ground cumin 7 cloves garlic 1 to 3 Tablespoons( or more to taste) of ground chilis. Use a variety of different ones, i.e Chiles pasillas, equines, chile anchos, dried New Mexico Chilis, etc.. 1 tsp. Tabasco sauce 2 tsp. salt 5 jalapenos, fresh, seeded 3 cans tomatoes, 1 can beer (Mexican if you have it) l-oz. square unsweetened chocolate (Or Mexican chocolate) 2 cups Beef Broth Dried Pinto, black beans or kidney beans or canned. . . Brown meat in fat until no longer pink. Add onions and and celery and cook until clear. Combine in food processor or blender the cumin, garlic, and all of the different chilies., Tabasco, salt, jalapenos, and I can of tomatoes. Blend and set aside to steep. Add this mixture to the meat along with the two cans of tomatoes, the beer, broth and chocolate. Turn fire down real low and simmer least 2 hours. If using dried beans add them now. Stir occasionally to keep it from sticking. If the meat you have used is lean, you will probably have no fat to skim off, but if there is fat floating on the top, skim. Once the chili has cooled, you can remove any congealed fat. This keeps well and freezes well. TEx-Mex Cookbook...See Moresally2_gw
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