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Thread: Chili Question

  1. #1
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    Default Chili Question

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    I'm stuck on the bench for a week with no training so I'm going to experiment in the kitchen. Rips receptive recommends Bueno Foods red sweet chili. Is this the same as the hatch or chimayo chili in New Mexico? The Hispanic Foods section up this far north means Puerto Rican which isn't the same as Mexican, so I'm having scrounge a bit on supplies.

    Thanks!

  2. #2
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  3. #3
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    Rip, what are your thoughts on making your own chili powder out of whole chilis, a la Brent Carter's recipe? I tried it a few times but I thought it was a hassle and not that much better than just using powder.

  4. #4
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    If you're a hobbyist, sure. I'd rather just cook.

  5. #5
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    Quote Originally Posted by Mark Rippetoe View Post
    Then yes, they are NM chilis, also called Hatch or Chimayo chilis. Thanks!

  6. #6
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    If you looking for a good mail order source, these guys have much better pricing and will ship.
    Oven Dried Red Chile

    I have no connection to them other than having been a customer for about 20 years now.

  7. #7
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    What chilli plant do you folk have that can over take a Trinidad Scorpion Butch T (currently residing in Australia) with a Scoville of 1,463,700 units?

  8. #8
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    You misunderstand, wal. We don't want the heat, we want the flavor.

  9. #9
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    Quote Originally Posted by Mark Rippetoe View Post
    You misunderstand, wal. We don't want the heat, we want the flavor.
    Yes I understand, the flavor, but from these base chilles sauces are made and from the ground powder they are mixed with other spices. Myself personally if it is too hot I cannot eat it. The Mrs cooks her Indian curries at about 5 out of 10 heat wise, of course she uses turmeric, cardamon etc, not just a handful of red chilli powder.. If her sister-in-law comes for an evening meal though I get the scorpion out.

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