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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ancho is good but it's not a substitute for cayenne, it's a very different flavor
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People told me to 😭
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sorry we gave you bad advice
ancho is kibda sweet, but it has zero heat I like to use it on bbq dry rubs
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Would ancho and cayenne together work or would it clash or would one overpower the other? I'd never heard of ancho until last weekend but like a million people shilled it so I'm not ready to ditch it
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I think you could do both. Ancho is really a sweet/smoky pepper flavor so it's appropriate when that's what you're going for.
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Very good to know. I think next time I will use both and either a single hab or a few serranos per another comment itt
As far as I can tell this is really basic chili but it kicks the shit out of how I used to make it and I'm really enjoying this.
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You're learning! It's really cool to get a feel for flavors in cooking. Plus everyone should get the chance to find out what they really like.
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I just want to have my own really good chili recipe and I've been trying for ages and it's all been just passably good at best until last weekend :(((((((
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Cayenne pretty much overpowers everything. If you want some sweetness, add sugar or honey.
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ancho isn't sweet-sweet though. It's like, smokey-pepper-sweet but like the sweetness of a sweet pepper. So not sugary but sweet/chocolatey undertones? It's hard to explain.
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Never tried it, but I figured it was subtle, which is exactly the kind of flavor that cayenne overpowers.
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Ban those morons, ancho is better with sweet chilis. Add more chili powder and cayenne if jalapeños arent spicy enough. Or roast your peppers
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Should I not use it in spicy chili
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I think you could use it in a spicy chili, but as a complementary flavor rather than a replacement for paprika or cayenne. It's not spicy though (it's dried poblano, which has the spice of a bell pepper) so expecting any heat from it is a mistake. Also you have to use it heavily if you want it to take center stage, flavor wise.
I've used it with other chili peppers/powders in like, enchilada gravy but I primarily like it as a dry rub (or in a marinade) for brisket, ribs, chicken or skirt steak. Grilling or smoking it brings out the smokiness and gives the meat a little peppery flavor without overpowering things. It's something that gives complexity of flavor and a little color rather than workhorse spice.
Roasting peppers is a good idea, also toasting spices can be a good way to bring out their flavor too. I've never tried it in chili but I don't see why it wouldn't work.
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