I've been using a lot of chilis in adobo lately, but I really seem to use the sauce more than the chilis. Most of the time when using the actual chili, you only need 1 or even a half, while the adobo can be use to make Chipotle flavored, well, everything. Is there somewhere I should look to buy just the sauce? Or a way to make it stretch longer without wasting half a can a chilis?
Mr Sally makes great chili from scratch, green or red, but he longs to create the flavor of -- yes -- the canned chili of his youth. Which we don't eat, given the high sodium, bad fat, etc. He says they all had a certain taste he has yet to replicate. What was it? [more inside]
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]
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!
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?
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?
Jar of chili leaking and pressurized. Is it still edible? [more inside]
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]
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]
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]
Breakfast dishes that involve chili? [more inside]
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)?
What sitcom had a plotline about chili with cocoa powder in it being a surprise hit at a chili cookoff?
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]
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 and 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]
I have a pound of ground beef and a slow cooker... give me your best chili recipes! [more inside]
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]
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]
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]
What is so bad about putting beans in chili?
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]
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]
Help us think of roast recipes and chili recipes would be welcome, too. [more inside]
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]
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]
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]
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]
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]
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.
Save me from the pain of chilli-in-the-eye. [more inside]
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]
A chilli rabbit recipe from a 'Hemphills Herbs and Spices' book. [more inside]
Tell me about cooking (or better yet, brewing) with hot peppers. [more inside]
But there are many, many Moles, including Green Mole with Tomatillos, Green Mole with Pumpkinseeds, Orange-Red Mole, Red Mole, Yellow Mole and the famous peasant Soup, Mole de Olla.
How do I make a great mole (poblano)? [more inside]
Identify this cookbook, or give me the potato/chili soup recipe I yearn for. [more inside]
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]
What sort of weird and wonderful stuff have people made with chili? [more inside]
Is there an easy yardstick for judging spiciness pre-cooking? Especially re: chili recipes [more inside]
On the back of Asparagirl's jalapeño query, why do chilies make you sweat?
Chili! I want your recipes. And I pray that this be an ecumenical zone, where adherents of all chili-related dogmas will be welcome.
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?
Is there such a thing as good canned chili? Note: I grew up in Texas.