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Old 04-08-2012, 10:53 PM   #41
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I usually use a tomato sauce and tomatoes. I really like tomato!

A lot of recipes I have reviewed in the past use a "dumping" system, adding spices in two different steps. Also as Andy mentioned, masa for thickening seems to be the best way to go with chili.
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Old 04-08-2012, 10:58 PM   #42
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Originally Posted by Andy M. View Post
I use a combination of cubanelles, poblanos and jalapenos for fresh peppers. Chipotle in adobo, chili powder, ancho powder, smoked paprika for dried/ground peppers.

Onion, garlic, cumin, Mexican oregano, salt and pepper are my seasonings.

I use canned tomato sauce at the ratio of 8 ounces per 2 pounds of meat.

I thicken with masa at the end.
Are cubanelles similar to Anaheims? I haven't seen them around here.
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Old 04-08-2012, 11:00 PM   #43
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Also as Andy mentioned, masa for thickening seems to be the best way to go with chili.
Actually that was me who mentioned using masa as a thickener (reply #5), although I'll grant that Andy mentioned it more recently.

I got the idea from Carroll Shelby, retired automotive designer and racing driver, and of chili spice packet fame from his packaged chili mix. The mix would be a good place to start for chili beginners.
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Old 04-08-2012, 11:01 PM   #44
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Thanks, Merlot! I'm still writing down all the ideas as they come up and making tick marks for each time they are mentioned.
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Old 04-08-2012, 11:01 PM   #45
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Are cubanelles similar to Anaheims? I haven't seen them around here.
No. They are a mild pepper Cubanelle - Wikipedia, the free encyclopedia

They are sometimes called Italian peppers.
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Old 04-08-2012, 11:01 PM   #46
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Actually that was me that mentioned using masa as a thickener (reply #5), although I'll grant that Andy mentioned it more recently.
Bah, I am getting old, my short term memory is shot!


And... I also add beer! Pretty sure that was mentioned too.
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Old 04-08-2012, 11:08 PM   #47
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Bah, I am getting old, my short term memory is shot!
Well it was two days ago. I guess I felt slighted because all of my ideas have been poo-poo'd except this one that was credited to Andy.

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And... I also add beer! Pretty sure that was mentioned too.
I always say "a dinner without wine is like a day without sunshine." Although beer qualifies too.
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Old 04-08-2012, 11:13 PM   #48
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No. They are a mild pepper Cubanelle - Wikipedia, the free encyclopedia

They are sometimes called Italian peppers.
Oh, those are pretty! I'd like to use both the red and green. I'll have the boss look for them in Spokane.
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Old 04-08-2012, 11:16 PM   #49
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Oh, those are pretty! I'd like to use both the red and green. I'll have the boss look for them in Spokane.
I've actually never seen red ones that I recall.
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Old 04-08-2012, 11:18 PM   #50
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I've actually never seen red ones that I recall.
They are in the Wiki picture...
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