Comments on: Chili Cook-off recipe – v4

By: JRR

JRR — Wed, 17 Feb 2010 17:16:33 +0000

I don’t soak my beans at all before they go in. I just dump ‘em and after 6 hours or so at a very low simmer, when they are tender, the chili is done.

By: AuSable

AuSable — Wed, 17 Feb 2010 16:59:27 +0000

I took the seeds out of the dried peppers before I soaked them in the hot water and I just tossed the seeds and stems into the trash. Usually I wear nitrile gloves when I handle spicy foods, but for some reason I wasn’t wearing any gloves this time around. I still need to mess around with the spice mix, but thanks for the tips.

By: AuSable

AuSable — Wed, 17 Feb 2010 16:55:30 +0000

Hard to believe, but yes this was too smokey. The combination of the Spanish smoked paprika and the whole 7 oz can of chipotle’s was overkill in the smoke department.

By: Jared

Jared — Wed, 17 Feb 2010 16:52:35 +0000

is there such a thing as too smokey?

By: Jared

Jared — Wed, 17 Feb 2010 16:44:31 +0000

Did you take the seeds out of the dried peppers after you boiled them? Put oil on your hands before you handle the peppers so you will not burn your skin. That will take the heat down. Add the heat back with the pickled jalap because they are more consistent with heat than fresh or dried. Peter’s mom has been teaching me her ways I will try to share everything I learn.