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Old 04-28-2011, 11:15 PM   #21
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Peanut butter adds a richness that is hard to detect where it comes from - in small amount.
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Old 04-30-2011, 07:37 AM   #22
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A tablespoon of maple syrup is also good--but not if you've already added the "sweet" factor.
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Old 04-30-2011, 08:03 AM   #23
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Quote:
Originally Posted by Rob Babcock View Post
Store bought chili powder has to cook a while to the harsh "metallic" taste out of it. Also, that might be a bit more chipotle/adobe than you need unless you really like heat. The things I would add is some cumin and some beef stock, but that's just me. Gotta have 1 TBSP cumin per lb of meat.
+1 on the cumin! It has to be freshly toasted and ground seeds though.
In my travels, I have found Mexican markets in agricultural areas that carry dried herbs common to their culture. I will be using some of these in future chile cooks. I've already used Mexican oregano, but want to try the epazote.

Has anyone tried making chili powder from dried chilis? I like trying single powders or combos of different varieties. I love experimenting with chile.

Craig
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Old 04-30-2011, 11:39 AM   #24
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by harsh...do you mean too spicy hot...too,,"sour"(acidy tomato taste")
or,,heavy?
sometimes ive noticed,,,things with tomato can go a bit sour
or maybe almost sharp or acidic
this can be from the tomato and SOMETIMES,,,this will be TMI...sorry
but certain times of the month...my taste buds are in hyper over drive and everything is more pronounced or LOUD
salt is saltier,,,sweet is SWEETER,,,sour is way more sour,,,etc
i havent read everyones input...BUT here is what i do
i always carmelize my onions when cooking them with a tomato dish
i do "fry" my spices
i always add a touch of brown sugar and i cook chili SLOWWWLLLYYY

maybe too,,,adding some cheese or sour cream as a topper may help
i know some think thats wrong to do to chili,,,,so thats up to you
and the flavours do intensify the longer it cooks,,,so maybe they need more time to melt into each other
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Old 04-30-2011, 01:05 PM   #25
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Make ahead to serve tomorrow. Overnight the flavors will have done their thing.

If it's too acidic add a little sweetness: molassas, brown sugar, maple syrup
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Old 09-30-2011, 03:36 PM   #26
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Smile Thanks for saving dinner!

Just knew something was wrong with my chili.. but couldn't even begin to explain. You all answered without me even asking! Thanks so VERY MUCH!
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Old 09-30-2011, 05:52 PM   #27
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Welcome to DC, Nancy! You will find a lot of good answers here!
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Old 10-16-2011, 04:23 AM   #28
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My friend used to make a crrraaaaazzzyyy goooodddddd chilli! Instead of powder he would cause a "Drop" of the 1,000,000 skoville hot sauce. Literally in one HUGE VAT of chilli he only added one drop of the 1,000,000 skoville chilli. only one. That chilli was sooooo good. I would have to beg for him to reveal the recipe to me.
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Old 10-16-2011, 05:51 PM   #29
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I would add 1 or 2 pieces of Mexican chocolate and a tablespoon of sweet paprika, and I'd leave out the cinnamon. There is cinnamon in the Mexican chocolate. I also like to use at least 3 different kinds of beans such as kidney, pinto, and black.
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Old 10-16-2011, 06:49 PM   #30
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The next time I make chili I am going to add Ground Chipotle Pepper and
Bhut Jolokia Pepper Powder - Worlds Hottest Chile Powder (AKA Ghost Chili Powder). I just got these from http://www.myspicesage.com/ I used them in my taco meat last week and it was fantastic.
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