posted on Oct, 16 2019 @ 01:36 PM
a reply to: bigfatfurrytexan
All enchilada sauce is is pureed dried peppers thickened with a touch of roux. but using "fresh" dried peppers makes the flavor pop so much more
than canned crap.
I made a pot of chili last weekend and did my own custom seasoning using some good malleable and not too dried new mexico chili's. I went a little
mild since I was cooking for a crowd, and per a new tradition, tried my peppers before deciding the amount (I lit the same crowd up on accident a few
The chili had way more depth, and since I used chili peppers I processed myself, they reconstituted and slow cooked into the dish as oppose to getting
that sometimes mealy texture when you use too much store bought spices.
This was a micro batch I was experimenting with before I do a big batch once it gets colder.
Next time, I'm going to do a proper bean soak, add a decent amount of bone broth for depth and fat, and get a bit more ambitious on the custom spice
blend, preferably everything bought in bulk and freshly grinded and toasted.
Did I mention once we got the chili to a low boil, we through it on the smoker for a few hours? Yea, that's happening a lot more.
Edit: As a transplanted Texan, I understand if I triggered you with talking about chili and beans in the same post... But I really like them in there.
edit on 16-10-2019 by CriticalStinker because: (no reason given)