I thought I was buying my usual bird's eye chili plants this spring, but I actually got some kind of "Thai Chili Hot Pepper" that has produced what look like relatively mild jalapenos. I'd just like to be able to estimate the Scoville units to expect before I cook with them. [more inside]
posted by maudlin
on Aug 2, 2014 -
I need some chilli jam/chutney/relish/etc recipes that ACTUALLY FEATURE CHILLIES DAMNIT as I have lots and lots of chillis of varying heat (from none to lots), but most recipes seem to actually be built around other
ingredients, with just a few chillis. That will not do. I need recipes that are mostly
chillis. Peppers/capsicums are acceptable substitutes, too, I suppose. Thanks AskMe!
posted by smoke
on Mar 4, 2014 -
Remember around 2000 when the Eudora e-mail program came with Moodwatch, which claimed to find out how "hot" your messages were running by looking for swear words (and maybe sarcasm, I'm not sure?) I wonder, is there free or open source software somewhere that has done the same thing? Or has anyone reverse-engineered Moodwatch to figure out how it works?
posted by steinsaltz
on Feb 10, 2014 -
Supposing one wanted to cash in on the growing popularity of hot sauce, chiles, hot peppers etc...where should one look to invest? Which companies selling peppers, hot sauces and other fiery foods are publicly traded? Aside from stocks, how else might one invest in the pepper market?
posted by mds35
on Mar 26, 2013 -
I have run out of my favorite chili powder. I'm looking for suggestions of your amazing local chili powders that I could order online or by phone with a credit card. [more inside]
posted by Elly Vortex
on Jan 3, 2012 -
I'd like to win a chili cookoff. So that I can be armed with information about what appeals to the broadest audience, please tell me about your favorite chili. [more inside]
posted by mudpuppie
on Oct 26, 2011 -
I want to cook a Chili Con Carne quickly with the minimum of ingredients. Heresy I know, but what's the minimum I need to do this well? [more inside]
posted by seanyboy
on Sep 2, 2011 -
I love making my own hot pepper sauces but I'm not happy that I have to use vinegar as a preservative as I don't like the sour taste that much. If I use a lot, it ruins the taste, if I use less, the sauce won't stay fresh as long. Does anyone have a recommendation for something I can substitute the vinegar with, maybe even something synthetic (if it's harmless)?
posted by cronholio
on Jul 10, 2011 -
What Sitcom Am I Describing: Someone works hard on a chili recipe for a chili cook-off contest. Either accidentally or on purpose, Another Person puts a lot of cocoa powder into the chili right before the chili gets whisked off to the chili contest. Expecting that Someone will lose, Another Person is surprised to hear that the chili with cocoa powder was a big hit with the judges. [more inside]
posted by 23skidoo
on Jun 13, 2011 -
Vegan Chili Filter: Help me to make my chili taste like more than boiled beans with an overlay of spices!
I've been trying to make a good vegan chili for a long time now, and will certainly try some of the great general suggestions I see here
. However, I don't think they'll help my basic problem, which is that every recipe I try seems to taste like boiled beans with spices/flavourings added--even after I let it sit overnight
, which is of course the magic technique for soups and some other dishes. [more inside]
posted by purplesludge
on Jun 5, 2011 -
I have a pound of ground beef and a slow cooker... give me your best chili recipes! [more inside]
posted by torisaur
on May 26, 2011 -
Yes, I'm a little ashamed. Yes, it's a can-we-eat-this question. This time: vegetarian chili left in a slow cooker. [more inside]
posted by supercres
on May 23, 2011 -
Present ideas for the chili lover. I'm trying to think of a gift basket for a burgeoning chili-chef, but I know very little about chili and have no ideas outside a nice cut of meat and it would be nice to get them something that would last a little more long-term. Chili-makers, are there any really nice spices you like in your chili or other special ingredients? A specific tool or pot you find indispensable? Any "idea" books (this person is not the type to follow strict recipes, but would likely follow something that said "try this for this effect")? [more inside]
posted by schroedinger
on Dec 8, 2010 -
Our CSA gave us 2 1/2 pounds
of extremely hot peppers, mostly naga jolokia. I'd like to make a hot sauce that I can give away at Christmastime. What do I need to know to make a sauce that will keep unrefrigerated? I'm open to other applications as well. [more inside]
posted by hydrophonic
on Oct 31, 2010 -
What is so bad about putting beans in chili?
posted by smackfu
on Apr 3, 2010 -
A friend just shared her recipe for "Friday Chili," which requires 5-10 minutes per day, starting Monday, to yield a steaming pot of chili for dinner Friday night. I love this idea. Can anyone else share incremental recipes that spread out the effort of preparing a meal over several days? Bonus points if they're vegetarian friendly. [more inside]
posted by croutonsupafreak
on Jan 19, 2010 -
I've decided that it is time for me to learn how to make chili and I'm looking for some pointers and resources on advanced chili theory. More composition and less paint-by-numbers, please. [more inside]
posted by toomuchpete
on Nov 16, 2009 -
I need more ideas for "game night" food! I've done curry and chili in the past, and am tossing around lasagna and gumbo as possibilities in the future, but want more options. Since every cooking question is special, there is [more inside]
posted by itesser
on Feb 26, 2009 -
I'm going to make a pot of chili tomorrow. Besides the usual kidney beans, tomato schtuff, burger and trinity, what do you like to put in yours to liven things up? [more inside]
posted by netbros
on Jan 22, 2009 -
I want to make a vegan chili stew. Help me make it nutritious and delicious and I may let you have some. Extended culinary noodling inside. [more inside]
posted by turgid dahlia
on Nov 13, 2008 -
How can I make chili like they do at Ben's Chili Bowl in DC? But with beans, too? And in a crockpot? [more inside]
posted by lunasol
on Oct 13, 2008 -
I'm making chili for dinner tonight and it tastes kind of sour. I want to learn how to taste things so that I can add to adjust the flavour while cooking, but I don't know what to add. Help my chili taste better! [more inside]
posted by disaster77
on Oct 13, 2008 -
Tien Tsin vs. Arbol - Can I use Chili de Arbol in place of the traditional Tien Tsin peppers that I know chinese food recipes call for? Chili de Arbol was the only thing I could find in my (rural, Texas) area easily.
posted by SpecialK
on Aug 19, 2008 -
So Taksi Putra
has challenged me to a 'chili-off' in Central America (Mexico, Guatemala, Belize) this summer.
What should we eat and where?
Higher on the Scoville the better.
Anything east of Baja is fair game. If it sounds tasty and is super-hot, we'll hunt it down. [more inside]
posted by harhailla.harhaluuossa
on Apr 15, 2008 -
Identify this cookbook, or give me the potato/chili soup recipe I yearn for. [more inside]
posted by unSane
on Jan 29, 2007 -
If Europeans were responsible for bringing chili peppers to countries renowned for their spicy cuisine(Korea, Thailand, etc.), why didn't the use of chili peppers become popular in European cuisine? [more inside]
posted by pravit
on Dec 2, 2006 -
Is there an easy yardstick for judging spiciness pre-cooking? Especially re: chili recipes [more inside]
posted by e^2
on Jan 26, 2006 -
On the back of Asparagirl's jalapeño query, why do chilies make you sweat?
posted by russmail
on Jul 22, 2005 -
Chili! I want your recipes. And I pray that this be an ecumenical zone, where adherents of all chili-related dogmas will be welcome.
posted by kenko
on Jul 12, 2005 -
ChiliFilter: When I make chili, I use cayenne pepper and red pepper powders and sauces, respectively. But the 'bite' of the heat comes a second or two after the chili hits my mouth and is rather metallic, versus right away and nice and warm and full like chili you get at a restaurant. What's the difference? What ingredients can I add to bring the heat forward earlier, and make it warmer and less "bite"-y?
posted by SpecialK
on Oct 27, 2004 -
Is there such a thing as good canned chili? Note: I grew up in Texas.
posted by Nelson
on Jul 11, 2004 -