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
Jump in the discussion.
No email address required.
ancho is good but it's not a substitute for cayenne, it's a very different flavor
Jump in the discussion.
No email address required.
People told me to 😭
Jump in the discussion.
No email address required.
sorry we gave you bad advice
ancho is kibda sweet, but it has zero heat I like to use it on bbq dry rubs
Jump in the discussion.
No email address required.
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
Jump in the discussion.
No email address required.
Cayenne pretty much overpowers everything. If you want some sweetness, add sugar or honey.
Jump in the discussion.
No email address required.
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.
Jump in the discussion.
No email address required.
Never tried it, but I figured it was subtle, which is exactly the kind of flavor that cayenne overpowers.
Jump in the discussion.
No email address required.
More options
Context
More options
Context
More options
Context
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.
Jump in the discussion.
No email address required.
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.
Jump in the discussion.
No email address required.
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.
Jump in the discussion.
No email address required.
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 :(((((((
Jump in the discussion.
No email address required.
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context
Ban those morons, ancho is better with sweet chilis. Add more chili powder and cayenne if jalapeños arent spicy enough. Or roast your peppers
Jump in the discussion.
No email address required.
Should I not use it in spicy chili
Jump in the discussion.
No email address required.
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.
Jump in the discussion.
No email address required.
Jump in the discussion.
No email address required.
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context