Making a pot of chili for the cold spell coming this week. I've always used Bolners recipe off their chili powder package. However, it's almost left more to be desired for me so I went to heb and picked up a bunch of dried Guajillo, ancho, and New Mexico chili pods, along with jalapeo, garlic and yellow onion. I've read where it's best to warm the dried chili in a skillet then boil, remove the seeds and pure. I'm cooking this pot for my wife and five year old as well and while I love hot stuff I'd rather it be edible for them as well.

Can anyone give any pointers on the proper ratio of each type of chili's to use, and realistically wether or not it will be fine for them to eat. My son will eat stuff a little spicy, I'm raising him to be a man, but the wife is a wimp. Any help would be appreciated.

The longer you sautee the peppers, the more heat they will lose.

https://texags.com/forums/67/topics/1960537

AustinAgChef's recipe is really good. The recipe is further down.

The key is to rinse and boil the beans
I prefer kidney and great northern

MookieBlaylock said:

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The key is to rinse and boil the beans
I prefer kidney and great northern

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There are no beans in Texas chili!





Just kidding, it's what you like but I know your post is a set up for the beans debate.

I tend to go with whatever dried chilis I have on hand, without worrying about specific ratios. I boil the peppers for about 5 minutes, then let steep while doing other things. I puree before adding to the chili.

spud1910 said:

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I tend to go with whatever dried chilis I have on hand, without worrying about specific ratios. I boil the peppers for about 5 minutes, then let steep while doing other things. I puree before adding to the chili.

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I did this but saved the chili water and used that mixed with chicken broth for my water. Made a huge difference.

1. Remove stems, remove seeds, and devein.
2. Toast the peppers in a hot dry skillet. When they start to puff and change color, they are done.
3. Put the peppers in a bowl, and add enough boiling water to cover. Weigh them down with a small plate to keep them submerged, and steep for 20-30 minutes.
4. Dump the soaking liquid (I find that it makes the puree bitter, but it's your call), and add the peppers to the blender jar. Add just enough water to get the puree moving through the blades.
5. Strain it if you want to, I don't.

MookieBlaylock said:

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The key is to rinse and boil the beans
I prefer kidney and great northern

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TROLL!!!!

Are they Red Hot?

HTownAg98 said:

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1. Remove stems, remove seeds, and devein.
2. Toast the peppers in a hot dry skillet. When they start to puff and change color, they are done.
3. Put the peppers in a bowl, and add enough boiling water to cover. Weigh them down with a small plate to keep them submerged, and steep for 20-30 minutes.
4. Dump the soaking liquid (I find that it makes the puree bitter, but it's your call), and add the peppers to the blender jar. Add just enough water to get the puree moving through the blades.
5. Strain it if you want to, I don't.

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I pretty much follow these exact same steps. I always dump the boiling liquid and add just a little fresh water into the food processer.

Add a few of these...The Merciless Peppers of Quetzalacatenango grown deep in the jungle primeval by the inmates of a Guatemalan insane asylum.

Doh!