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Old 11-21-2009, 04:53 PM   #11
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I like to add, I'm not going to use canned tomatoes, I'm going to use plum tomatoes and puree them in the food processor.
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Old 11-22-2009, 07:44 AM   #12
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looks like you found the other thread...
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Old 11-22-2009, 12:10 PM   #13
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I did, And I'm wondering how many chipotli chilies to add to my chili. I want to hot but I don't want it too hot where you can't eat it.
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Old 11-22-2009, 12:27 PM   #14
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that would be a matter of personal taste. One can get the taste without the heat by simply using smoked paprika.
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Old 11-22-2009, 06:23 PM   #15
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I would suggest a conservative amount of 1-2 chipotles to a 6 cup batch of chili...but then I am a light-weight when it comes to hot foods.
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Old 11-22-2009, 06:44 PM   #16
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Quote:
Originally Posted by Wyogal View Post
that would be a matter of personal taste. One can get the taste without the heat by simply using smoked paprika.
Thank you Wyogal, I've actully used Smoked Paprika in my chili base.

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I would suggest a conservative amount of 1-2 chipotles to a 6 cup batch of chili...but then I am a light-weight when it comes to hot foods.
That's pretty much what I'ved I used 1 chipotles in my chili recipe and it's really hot, but I've also added ancho chili powder along with normal chili powder.
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Old 11-22-2009, 07:11 PM   #17
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That's pretty much what I'ved I used 1 chipotles in my chili recipe and it's really hot, but I've also added ancho chili powder along with normal chili powder.
I found ground chipotles at my bulk food store. I bought maybe 6 tablespoons worth and it's lasted me a long time. Chipotles are pretty potent. But, I also keep several cans of them in adobo sauce in my pantry.

While on vacation in eastern Wyoming (Torrington, Wyogal!) I couldn't find chipotles in adobo on the store shelves. Luckily I had brought the chipotle powder, it changed the appearance of my mango salsa, but not the taste! Truth time, it wasn't mango salsa either, it turned into peach salsa because I couldn't find mangos...LOL

Back on topic...I've tried just about every chili powder, smoked paprika, fresh chilies, you name it and the only chili that didn't turn out wonderful was the time I let DH talk me into using pork and beans in a pot of chili...even he hated it.
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Old 11-22-2009, 08:39 PM   #18
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I found ground chipotles at my bulk food store. I bought maybe 6 tablespoons worth and it's lasted me a long time. Chipotles are pretty potent. But, I also keep several cans of them in adobo sauce in my pantry.

While on vacation in eastern Wyoming (Torrington, Wyogal!) I couldn't find chipotles in adobo on the store shelves. Luckily I had brought the chipotle powder, it changed the appearance of my mango salsa, but not the taste! Truth time, it wasn't mango salsa either, it turned into peach salsa because I couldn't find mangos...LOL

Back on topic...I've tried just about every chili powder, smoked paprika, fresh chilies, you name it and the only chili that didn't turn out wonderful was the time I let DH talk me into using pork and beans in a pot of chili...even he hated it.
That's pretty darn funny.

Peach salsa you say? Oh I don't like peach anything.


I find peaches are gross and the peace flavor gross, no matter what the flavor is in.
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Old 11-22-2009, 09:48 PM   #19
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Well, that would be Torrington, we have it in all our grocery stores here! ;p
Interesting place to pick for a vacation, must have been visiting family...
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Old 11-23-2009, 10:04 AM   #20
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That's pretty darn funny.

Peach salsa you say? Oh I don't like peach anything.


I find peaches are gross and the peace flavor gross, no matter what the flavor is in.
Yeah, now he doesn't try to talk me into odd things. And I did honestly try to make the pork and beans into a good chili.

Peaches were my only choice and everyone enjouyed them, but if you don't like peaches...the original was supposed to be mangoes. I try to buy 1 over ripe and 1 just ripe mago to chop so there are different textures to the salsa...I was lucky and Mom had some over ripe peaches. Personally, I won't eat canned peaches, too sweet, but fresh peaches...yum!
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