CNE,

I believe you're on the wrong track or at least a very inefficient track by spending time making a homemade chili paste and putting into a stock pot that is brought to a boil then simmered for hours (e.g. my recipe is 2.5 hours). After that much simmering it doesn't matter if the spice went into the stockpot as a powder or a paste. What does matter is adding spices at timed steps vs all at the beginning.

You're on the right track using a fresh bottle of spices or grinding your own dried chilis. This freshness does make a difference vs something that's been sitting open on the shelf for months/years. Buying small containers of spices (i.e. 180 degrees the opposite of Costco sizes) helps.

You're on the right track by figuring out what flavor profile you like. I've made my own chili powder, but I found the flavor profile I preferred in a commercial mix that I have a high degree of confidence will be available to purchase for years. I do occasionally compete so I'm not willing to give away all of my secrets (e.g. brands of chili powder, hot pepper sauce, etc).

I'm also an organic gardener so I have fresh peppers May through December that are much more flavorful than "grocery-store fresh" peppers. For example, most varieties of serranos and jalapenos turn red when fully ripe and I'll go years in between seeing red serranos and jalapenos at the grocery store.

I love red jalapenos. They have way better flavor, opposite of what one would think. Instead of getting hotter, they get a better flavor, sweeter, and more mild. I also let my green peppers turn red or get two toned at least.

I'd share my chili recipe, but you guys would just make fun of it due to, not one, but three types of beans and a bunch of tomatoes.

quote:

Originally posted by Skins2881:
I love red jalapenos. They have way better flavor, opposite of what one would think. Instead of getting hotter, they get a better flavor, sweeter, and more mild. I also let my green peppers turn red or get two toned at least.

Good point on the red jalapenos. My jalapenos are hit and miss on heat because my space efficient garden puts them too close to serranos. One will be the normal jalapeno level of heat and the next one is about 3x hotter. Haven't had the serranos affect the heat of my poblanos or bell peppers though.

IME, when serranos turn red they are hotter than the green ones. I let all of mine turn red because it takes more energy and time for them to turn red, and I'm already yielding more than myself and my 2 buddies can use. One buddy's wife even adapted her jalapeno jelly recipe to serrano jelly to help take more off my hands.

quote:

Originally posted by Skins2881:
I'd share my chili recipe, but you guys would just make fun of it due to, not one, but three types of beans and a bunch of tomatoes.

I promise not to make fun of you, your recipe, or any of your favorite sporting teams.

Thanks, tatortodd. I love to talk food and value your input. I just soften dried anchos in hot water for about 15-30 minutes. The chili recipe I posted is the method I use for dried chiles. This recipe also calls for toasted powered chile. Other than the (ugh) beans, it is a good recipe that touches all the bases. Your great recipe, which I have made, has lots of your fresh chiles. But for me, the quantity of vegetables detracts from the texture of the chili.

This message has been edited. Last edited by: cne32507,

quote:

Originally posted by cne32507:
Thanks, tatortodd. I love to talk food and value your input. I just soften dried anchos in hot water for about 15-30 minutes. The chili recipe I posted is the method I use for dried chiles. This recipe also calls for toasted powered chile. Other than the (ugh) beans, it is a good recipe that touches all the bases. Your great recipe, which I have made, has lots of your fresh chiles. But for me, the quantity of vegetables detracts from the texture of the chili.

if you haven’t done it yet, I suggest holding back 20% of your chili powder, anchos, and cumin until the last 30 min. I think you’ll develop more layers of flavor from the varying time those spices are simmered.

Thanks for the tip, I will do that.

Made Tator's recipe - well mostly followed it, and it was excellent!

Thank you for sharing. I added poblano peppers per JHE's suggestion on his recipe and also an anaheim pepper.

I believe you are spot on with adding the spices at different times of the cook to provide great flavoring.

Cheers~