Hmm Chili and no powder

[BrianGSDTexoma]

No leaving house due to weather. Want to make chili and somehow run out of powder. Either use left over brisket or venison. I prefer to use venison in something that won't hide the flavor so probably brisket. Dug out what I had. That Anise has my kitchen smelling wonderful. The ones that would work the best only have 1 or 2 chiles. Gong to try use this stuff. This could be interesting.

 

[Hamdrew]

No leaving house due to weather. Want to make chili and somehow run out of powder. Either use left over brisket or venison. I prefer to use venison in something that won't hide the flavor so probably brisket. Dug out what I had. That Anise has my kitchen smelling wonderful. The ones that would work the best only have 1 or 2 chiles. Gong to try use this stuff. This could be interesting.

View attachment 484823View attachment 484825View attachment 484826

You can make good chili with ANY chile!

 

[jcam222]

Look like you have enough dried chili there to do a chili like the one I linked that starts with making a nice pepper sauce. Alternatively do you have any cumin? You could grind peppers and mix with cumin which is the traditional mix you buy in store called chili powder.

 

[chopsaw]

Want to make chili and somehow run out of powder

I have a chorizo sausage seasoning that I used for the same reason . We like it so much that I made 5 lbs. of bulk Chorizo , and use that for the chili .
I'm sure you'll get it figured out . Be watching for the finish .

 

[SmokinEdge]

Looks good. Curious what direction you go with this. Looks like you have everything from mild to pretty wild in your stash.

 

[BrianGSDTexoma]

This what I picked out. Wonder i could just grind chilies or should re-hydrate?

 

[chopsaw]

I would grind it . Got any dehydrated onion ?
That's gonna be some great chili .

 

[Brokenhandle]

Definitely not gonna be lacking on flavor! Looking forward to the finish!

Ryan

 

[BrianGSDTexoma]

I would grind it . Got any dehydrated onion ?
That's gonna be some great chili .

Yes. Good idea.

 

[chopsaw]

You got me ready to change my meal plans .

Oh , write down what you do . My guess is you're gonna want to do it again .

 

[jcam222]

Nice selection of peppers! Is that some ancho, guajillo and arbol? What’s the big long bright red one and the skinny green ones? Grinding them would work for sure but you could also try this approach to chili. Not sure what type chili you are aiming for. In this version you simmer those peppers in water to start your chili base. https://www.smokingmeatforums.com/threads/texas-style-beef-chili-and-biscuits.295206/

 

[zwiller]

Agree with RIch write it down. I'd be adding some chocolate with what you got going on there...

 

[BrianGSDTexoma]

I glad I ground the anise and Sichuan peppercorns separate. While they make good chinese oil no for chili. Now how to get that out of my mouth?

chilies ground

 

[jcam222]

Good start Brian! I love anise one desserts or Chinese but not so much in much else.

 

[BrianGSDTexoma]

Nice selection of peppers! Is that some ancho, guajillo and arbol? What’s the big long bright red one and the skinny green ones? Grinding them would work for sure but you could also try this approach to chili. Not sure what type chili you are aiming for. In this version you simmer those peppers in water to start your chili base. https://www.smokingmeatforums.com/threads/texas-style-beef-chili-and-biscuits.295206/

I thought about that but just ended up toasting than ground. The green are hot hatch. The dark are the Negro and long red are Pasilla - Ancho. Arbol small. I ended up doing 4 more hatch. Needed more heat.

 

[Wurstmeister]

You could mix the ground peppers with a touch of tomato sauce/juice, heat until warm into a thin pepper slurry, melding flavors & mix through out the chili.

 

[chef jimmyj]

Nice mix. Star Anise is a Powerfully Strong Flavor. I don't know if I would like it in Chili.
Hydrating Chiles are for Quick Sauces.
For Long Cooked dishes like Chili, there is not much point. Chiles do benefit, either way, from Toasting in a dry pan to Wake them Up...JJ

 

[Wurstmeister]

As a matter of caution, check your Hispanic style fresh/soft cheese. See: davomak.fs's food safety thread - Food Safety News - 02/13/2021.... Singapore investigates typhoid fever cases | Smoking Meat Forums - The Best Barbecue Discussion Forum On Earth! The event is in NEUS, but sources are still unknown.
Early report blames Hispanic-style cheeses for emerging outbreak of Listeria monocytogenes By News Desk on Feb 12, 2021 04:25 pm A multistate outbreak of Listeria monocytogenes infections potentially linked to Hispanic-style fresh and soft cheeses is under investigation by the Food and Drug Administration, Centers for Disease Control and Prevention, and state and local health departments. The FDA initiated the investigation and is collecting information to help determine the source of the outbreak, according to an announcement... Continue Reading

 

[TNJAKE]

Watching

 

[BrianGSDTexoma]

Chopped brisket and added some ground pork. Into the IP for 50 minutes. Beans go in last.