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What kind of "fresh hot chile peppers" do you use? I really don't know anything about the different varieties.
Posts: 3149 | Registered: Jul 2005
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I can get cumin seeds by the kilogram bag here. So, no, not hard to get.
On the other hand, if you're not in the land of curries...
Seriously, though, yeah, they should be easy enough to find. If you can't find them in the spice aisle, look in the Asian/Indian section of your grocery store.
Posts: 8355 | Registered: Apr 2003
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I use ground cumin but have used cumin seeds as well with possibly better results. They're not hard to get at all.
I use jalapeņos, though I have some tips on that. Always, always, always wear some kind of protection on your hands when you are seeding and chopping the jalapeņos. I use latex gloves. The juice from the jalapeņos stays on your fingers even after vigorous washing and burns like a mother if you touch any sensitive skin or mucus membranes (like when you pick your nose).
Also, make sure you cook the chili for the entire time (make sure to schedule a couple of good hours. If you don't, the chili will be way too spicy. Give it the full treatment. If it's still too hot, the next time you make it, swap out a couple of the peppers for some plain ol' green peppers or a milder pepper (such as Anaheim). I do this because my wife doesn't like spicy food at all.
Posts: 4753 | Registered: May 2002
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Another tip on the jalapeņos: The easiest way to seed and chop them is to slice them lenthwise from the stem to the tip (after first removing both ends). Then take a teaspoon and sort of scrape out all the pale colored flesh and seeds from the inside, leaving only the green spicy goodness behind. Then cut lenthwise strips from the pepper making sort of fat matchsticks. Then slice across a big stack of them for nicely diced peppers.
When I make this recipe, I always assemble the dry ingredients before I start. Because there's sort of this short-lived scramble right after you brown the meat, I like to make it as hectic-free as possible by having everything assembled, on-hand and ready to just dump into the pot as soon as possible.
Posts: 4753 | Registered: May 2002
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quote:I use jalapeņos, though I have some tips on that. Always, always, always wear some kind of protection on your hands when you are seeding and chopping the jalapeņos. I use latex gloves. The juice from the jalapeņos stays on your fingers even after vigorous washing and burns like a mother if you touch any sensitive skin or mucus membranes (like when you pick your nose).
I know I'm a freak of nature and all, but does anyone know why peppers don't affect me? It doesn't matter whether the peppers are Anaheim, Thai, jalapeno, or habanero, in decades of chopping & using peppers, I never remove the seeds, I've never used gloves, I take no special precautions, I don't vigorously wash (just regular wash unless I'm chopping up other veggies right after, in which case I wait until I'm done all of it), I touch my eyes or face or who knows what, and I've never had a problem with any burning or irritation of any kind. Ever.
For the record, I do highly recommend the plastic glove method of dealing with hot peppers by every other human around other than me.
Posts: 8355 | Registered: Apr 2003
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quote:Always, always, always wear some kind of protection on your hands when you are seeding and chopping the jalapeņos. I use latex gloves. The juice from the jalapeņos stays on your fingers even after vigorous washing and burns like a mother if you touch any sensitive skin or mucus membranes
The man speaks truth. That oil will stay with you (especially inside any areas where you've got a callus, so if you play guitar, watch that left hand...or right...if you're left handed...).
I have been dropped to the floor by jalapeno oil on my contact. It's not an experience I'd care to repeat.
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Also, weird. I have been thinking about this recipe, and wanted to try it, and was just about to go and find it.
Posts: 10890 | Registered: May 2003
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PC, The beer and sugar are not that many points, when distributed through the whole pot.
When I make it, I will measure how much there actually is, because it might be less.
Also, the cut of meat makes a big difference. I used 85%(I think) but if you used the 90% hamburger or sirloin it would be even less. You could also use chicken broth to saute the onions, instead of oil. (Broth is "free,")
And another thing, the recipe would be, basically, free if someone is on the Core program.
Posts: 10890 | Registered: May 2003
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This chili is simmering away on my stove right now and it smells absolutely delightful. I am getting very impatient!
Posts: 4292 | Registered: Jan 2001
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any tips for those of us who are wierd (i.e. don't drink coffee, have no coffee maker, and don't know if there is an easy way to make a cup without above skills/apparatus) feel free to just yell at me and say: "there's Folgers single-serving tea-like packets that have simple directions"
because this is making me want some dang Chili!
Posts: 1038 | Registered: Feb 2006
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I got my coffee premade out of the deli of the grocery store. You could just stop at any coffee shop and buy a cup, too.
Posts: 4292 | Registered: Jan 2001
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I plan on making this for a football weekend coming up soon. Thanks, Jeni, for finding and bumping this thread Posts: 3932 | Registered: Sep 1999
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Hmm, I wonder how this would be with venison instead of beef, since we have 42 pounds of it in the freezer. I'll have to get the ingredients and try it out.
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You can always make cowboy coffee. Just bring some water to a boil and toss the grounds right in. Stir it a little bit and then let the grounds float to the bottom. After the coffee is good and strong (not hard wit this method), get out a cup and use that. Don't worry if there are some grounds in the cup. They'll just add to the flavor.
I'm glad you liked the chili, Jeni. It's a fav of mine.
quote:Originally posted by TheGrimace: feel free to just yell at me and say: "there's Folgers single-serving tea-like packets that have simple directions"
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So, no, not hard to get.![[Wink]](wink.gif)
