BAPyessir6
Senior Cook
So I'm going to a potluck and bringing chili (it's a chili competition/cook-off, but I'm SUPER competitive so I refuse to let mine be judged, cause I'll become a baby if I lose)
I was tossing around ideas and thinking about great chilis, and I remember seeing a recipe online that called for roasting Roma tomatoes before blending them into the chili sauce.
If I'm using rehydrated guajillo/ancho peppers, maybe a Chipotle chili or two as well, will this extra step of roasting the tomatoes make that big of a difference?
I figure the peppers (at least the ancho and chipotle) are already smoked, so I'm just curious if this step will make it go WOW and not roasting them (say using just canned tomatoes or green Chilis and tomatoes) will make a difference in the final product.
I'm fine roasting the tomatoes as well, but I'm just wondering how much flavor/smokiness the roasting will add.
(I'm also braising a chuck for the meat in the chili. Maybe be sacrilegious and add some cream cheese to the base. It's gonna be delicious!!)
I was tossing around ideas and thinking about great chilis, and I remember seeing a recipe online that called for roasting Roma tomatoes before blending them into the chili sauce.
If I'm using rehydrated guajillo/ancho peppers, maybe a Chipotle chili or two as well, will this extra step of roasting the tomatoes make that big of a difference?
I figure the peppers (at least the ancho and chipotle) are already smoked, so I'm just curious if this step will make it go WOW and not roasting them (say using just canned tomatoes or green Chilis and tomatoes) will make a difference in the final product.
I'm fine roasting the tomatoes as well, but I'm just wondering how much flavor/smokiness the roasting will add.
(I'm also braising a chuck for the meat in the chili. Maybe be sacrilegious and add some cream cheese to the base. It's gonna be delicious!!)