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Old 04-18-2013, 02:44 PM   #1
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Angry Why won't my chilis do their job in my chili con carne?


Basically everytime I make a chilli con carne I can't get it spicy! Today I done it again and thought if I added two chili's that there be at least a bit of spiceness but no

Therefore, I was wondering if anyone had any ideas why my chilis werent creating that spice. Underneath is a brief overview of the recipe I follow just in case its something I'm doing.

Basically I sweat some onions and pepper, then add the mince. I cook that for a bit and when cooked add in chopped up red chilis with seeds, paprika, cumin and oregano. I cook that until they unleash their smell then I add some tomato puree and a tin of tomatoes. I bring that to boil and then simmer for a bit until its reduced a little before adding in a mixture of coffee and beef stock. I then bring this to the boil and simmer again. 15 minutes before the end I add kidney beans and let it simmer until its done.

Is there some ingredient counteracting the chilli, am I boiling it to much? I don't know what I'm doing wrong.

Thanks for help in advance guys!


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Old 04-18-2013, 02:52 PM   #2
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Don't you add chili powder? If not, that's probably your problem. I know that if I add too much, it's too spicy.


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Old 04-18-2013, 02:55 PM   #3
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Are you using dried or fresh red chili's? I've found lately that fresh peppers such as Jalapeno's just don't have the heat they used to have. I'm not sure of the reason, but I suspect the type of soil is the cause. If you're using dried red chili's, you may have gotten a tame package. I'd keep adding dried red pepper flakes from another source until you reach the degree of heat you want.
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Old 04-18-2013, 03:09 PM   #4
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Sorry should have said been using fresh! Yeah i think theyve lost their kick too ... dissapointing really! Next time ill try with dried and/or chili powder!
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Old 04-18-2013, 03:17 PM   #5
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Glad to see you working with peppers under your control, rather than whatever is in the chili powder jar. I like the flavor from an assortment of dried peppers, including chilis. If it's a big pot of food, two modest size dried chilis may not be enough. Chili con carne is no different from any other dish. It has to be tasted along the way.

I start by grinding an assortment of dried peppers, which I am fortunate to find in the store in a large display. I add a bit, let it percolate, and add more if needed, until it's right. Another thing you can do is pick up a can of chipotles, smoked jalapenos, usually packed in adobo sauce. They are pretty consistent for heat, consistency being desired by the packer, unlike the fresh jalapenos that I find can be almost any degree of heat (of lack of it) from week to week. (I suspect inadvertent cross-pollination.) Jalapenos are, I think too "green" tasting for beef chili (and if it ain't beef, it ain't chili.) Chipotles have a lot of the "green" roasted off.
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Old 04-18-2013, 03:19 PM   #6
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There are many different types of chile peppers with heat ranging from zero to a zillion, so you are using a pepper that isnt hot enough to start out with.

What type of pepper are you using?
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Old 04-18-2013, 03:20 PM   #7
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Just the standard red chilli peppers you get at the market. When I use them in Chinese food like Szechuan chicken they provide enough kick, just seems in the chili they die lol
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Old 04-18-2013, 03:27 PM   #8
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I think general consensus is to stop using the red chilli peppers because I just don't get why in some foods they provide the spice and other foods they act non-existent!
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Old 04-18-2013, 05:25 PM   #9
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Can you get chipoltle chilis in adobo. It is a canned product. What can you get in the way of while dried chilis?
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Old 04-18-2013, 05:51 PM   #10
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Another fan here of chipotles in adobo. What you don't use in the chili, you can freeze for another batch. They can be pretty powerful, so I wouldn't use the whole can in one batch.

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