How about some chili? And how about some help with a recipe?
I made chili tonight with my own chili powder. It’s not BAD. Actually, the taste is really great. But it’s not spicy enough. Sure, it’ll gain in spiciness by setting for a day in the fridge, but off the hotplate, it’s not really hot. Perhaps you can help.
I think it’s mostly got to do with the chili powder I made. Here is my recipe…
Chili Powder Recipe
3 Dried Ancho chilies
4 Dried Chipotle chilies
1 T seeds from Chipotle chilies
4 t cumin seeds
1/2 t whole cloves
1 t coriander seeds
1/2 t whole allspice berries
3 T oregano (preferably Mexican, but probably regular)
1 T sea salt
1/2 T hingRemove the stems and seeds from the chili peppers. Tear the chilies into small pieces. Combine the chilies in a skillet with the cumin, cloves, coriander and allspice and stir continuously over low heat until there is a faint crackling noise and the fragrance of the peppers is perceptible. This will take about two minutes. Cool completely.
Combine above concoction with oregano, salt and hing in a spice mill and grind to a fine powder. Mix, then store airtight.
So I’m wondering if I should keep the seeds. They make it spicy. Any thoughts?
Like I said, the taste is great. But the spiciness needs to be spicier. I’d rather not buy yet more ingredients. So would the seeds work?
[Seeds DO work, recipe updated.]
But here is how I made it…
First, the recipe with pics!
2 15oz cans of whole tomatoes (save liquid)
dash or two of black pepper
dash or two of hing
3 whole carrots, cut up
1 15oz can of corn
1 T lemon juice
5 T Chili powder
1 small zucchini or squash, cut into pieces
1 small can of kidney beans (25 oz Westbrae Natural)
1 small can of pinto beans (25 oz Westbrae Natural)
1 small can of black beans (25 oz Westbrae Natural)
2 whole tomatoes, cut into 8 pieces
2 cups tvp
1 lbs tofu (frozen)
1 28oz can of crushed tomatoes (w/o spice) whenever liquid is needed*
+oil for fryingDirections:
-Drain canned tomatoes, save liquid. Chop canned tomatoes and chop carrots.
-Thaw tofu, cut into pieces. Soak tofu and tvp in tomato liquid, add black pepper and a bit of hing.-Heat oil. Fry carrots, canned tomatoes for two mins.
-Add corn (and its liquid), lemon juice and chili powder for about 5 minutes, stir frequently.
-Add zucchini, cook for 10 more minutes, stir frequently.-Chop raw tomatoes.
-Add beans (drained), raw tomato chunks and TVP/tofu liquid. Bring to a boil then reduce heat to low. Cook for 90 mins on low.
*Add crushed tomatoes whenever needed. Stir often.
I’m pretty convinced of the recipe. The taste is great.
So folks, what say ye? Every recipe I’ve ever seen says to remove the seeds. What if I keep them?
Help?

