Changes:
ancho instead of cayenne (not bad, but inferior I think)
no corn (I prefer it with but it's not huge)
jalapeño instead of habanero (not spicy at all instead of too spicy, unable to find a happy medium. less habanero next time maybe)
smoked paprika (unsure of results, will try again next time when I use cayenne instead of the ancho)
Overall is still excellent though
That's all thanks
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If two habaneros were too many I'd try one, but puree it then cook it down in a pan with any other vegetables you add (onions and garlic are fine, chili purists are spergs). That will help kill some of the heat.
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Yeah next time I'm going to try 1 or 1.5 habaneros, the jalapeños taste good but they lack any sort of kick. And chopping them just made me want nachos.
Would I still pan cook it if I'm using a slow cooker for the chili?
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Like legitimately no kick? The r-slurs at Texas A&M bred a jalepeno with basically no spice. Sometimes you get those. They should have some kick. Not overwhelming like eating an habanero but spicy still
Read what I wrote above. Now picture in your head that I put a /s at the end. Good job sweaty!
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Total Aggie death when
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Not soon enough
Read what I wrote above. Now picture in your head that I put a /s at the end. Good job sweaty!
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Cook vegetables on a high heat in a pan a before throwing them in the slow cooker (for onions I'd chop them, cook 2/3 in the pan, then throw the rest on raw at the end). You can also try searing the outside of your meat in the pan before throwing it in (don't bother cooking it all the way through and don't worry about being thorough, you just want Maillard reactions for depth and this will give you fat for the vegetables, beef fat > olive oil).
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You can also just throw a whole chili into the dish and take it out once it's at your desired spice level or break it up if the dish isn't hot enough. It's common in caribbean recipes with scotch bonnets.
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