Dry chili varieties for Chili Colorado Con Carne y papas?

[jjdbike]

Here is some Dried Chile info that I have compiled, FWIW:

Kathryn’s Dried Chile Info

Anaheim: Seco del Norte when green. Mild with a sharp flavor. 600-2500 Scoville Units (SHUs)

Cascabel: Nutty and smoky. Traditional in Birria sauce. 1500-2500 SHUs

Ancho: Poblano when green. Sweet and smoky. Mole or adobo sauces 1000-2000 SHUs

Pasilla: Chilaca when green, Also called Chile Negro. Spicy raisin flavor. 1000 to 2000 SHUs

Mulato: a different variety of Poblano that is also dried longer than those in Ancho. Smoky with a hint of chocolate. 2500-3000 SHUs

Dried New Mexican Chile: Most common is Hatch. Heat index all over the place, so check the label for Mild, Med, or Hot. 700-8000 SHUs (Red ones are used for decoration)

Guajillo: Complex smoky flavor. Great in Chile Colorado. 2500-5000 SHUs

Puya: Fruity but very hot. 5000-8000 SUs

Chipotle: a smoked jalapeno. Chile Morita is smoked less and has soft purple skin. Chile Meco is smoked longer and has dark grey skin. 5,000-10,000 SUs.

Japones: also known as Hontaka, Santaka, or Oriental Style chile peppers. Used in Schezuan and Hunan cuisine as well as Latin and Caribbean dishes. Often added whole and removed from stir fries, stews, etc. When used this way, they are milder than their 15,000-30,000 SU rating would indicate. Brings more spice than flavor to a dish.

Arbol: Between a jalapeno and cayenne. Used sparingly in sauces or chopped for chile flakes. 30,000 to 50,000 SUs

Pequin: 40,000 to 60,000 SUs

Tien Tsin: Bring more heat than flavor to a dish. Used in Schezuan or Hunan dishes. Often used in Kung Pao chicken. 50,000 to 75,000 SUs


Thai Bird's Eye: 50,000 to 100,000 SUs


For reference to fresh peppers:
Habaneros: 100,000 to 350,000 SHUs
Serranos: 6,000-23,000 SHUs
Jalapenos: 2500 to 8,000 SHUs
Paprika, pepperoncini: 100-900 SHUs
Bell peppers: 0 SHUs.


Kathryn

Good morning Kathryn and friends,
I noticed that you listed Ancho and Pasilla as two different chilis. I am lucky that my local grocer stocks a good supply of hispanic foods. The bag of dried chilis I purchased from my local grocer is labeled "Pasilla - Ancho". See pic below. I am wondering is that means that Ancho and Pasilla are the same chili or that this package contains a mix of both. What are your thoughts?
Respectfully,
JD

[Willy]

Pasillas and anchos are two completely different chiles. Pasillas are long and narrow (and also called chiles negros--I think), while anchos are wide at the top and narrow to a pointed end--they are somewhat "triangular". I have NO IDEA why producers/sellers label them incorrectly.

[fzxdoc]

I've seen this incorrect labeling before. I have asked the same question at the Mexican tienda where I sometimes shop for specialty items. The owners there have no idea either, but reinforce what Willy posted. The two peppers are different.

K.

[jjdbike]

Hello folks,

I want to share a clairifation that I just found. I just looked into my copy of "My Chili Cookbook" (I recommend this book by the way). It lists the Ancho and the Pasilla as different chilis. In the description of the Ancho is says "Ancho: the dried from of the poblano chili. the ancho is also confusingly called "Padilla on both coasts." The description of the chilis describes the Ancho as combining bitterness and sweetness. The description of the Pasilla says it is strong and slightly bitter, medium-hot to hot. In the picture provided in the book they look similar, but the Padilla is described as long and skinny.

Respectfully,
JD

[BFlynn]

I would think that New Mexico Big Jim peppers or anchos would be the bulk of your chili powder.
This is an old chart I have with scoville units for different peppers.

Heat as Measured in Scoville units (high pressure liquid chromatography):
PEPPER	FROM:	TO:
Bell Pepper	0
Cherry	100	500
Anaheim	500	1,000
N.M. Big Jim	1,000	1,500
Ancho	1,000	1,500
Poblano	1,000	1,500
Jalapeno	2,500	5,000
Yellow Wax	5,000	15,000
Serrano	5,000	23,000
Piquin	30,000	50,000
Cayenne	30,000	50,000
Tabasco	30,000	50,000
Chipotle	50,000	100,000
Thai	50,000	100,000
Habañero (a.k.a Scotch Bonnets)	100,000	325,000

I used to be REAL into making my own chili powder. Spent years working on a blend that I thought was great. Then I found the Terlingua Championship Chili powder for sale for $2 and it was 98% as good as what I was making. Haven't made it myself since.

[jjdbike]

Cool thanks!
JD

[fzxdoc]

Which Terlingua chili powder brand do you use? I like the Pendery's Terlingua Won blend myself and am wondering if you have tried any of their Terlingua blends?

https://penderys.com/catalogsearch/result/?q=Terlingua

Kathryn

[jjdbike]

Thanks for your reply.
Before I make a big ole’ batch of chili, I want to sample each of my dry chilis for flavor and heat. How do you recommend I sample the flavors of each chili?
Thanks again!
JD

Hello again every one.

I thought I'd report on my progress. I've got my white Spanish onions and my garlic diced. I've got my chuck and potatoes cubed.

I softened the chilis in hot water. I did the three variarities each separately and sampled the flavors. I found the "mild New Mexico Hatch Chilis" to be sweet and tangy, with my subjective heat level of 3/10. The Anchos were smokey, very sweet and raisin like, with my subjective heat level of 2/10. The Guajilos had a fruity tea like flavor with the least amount of heat. I did between 10 and 12 of each. I pureed them and strained them to catch the skin and any bits of stem or seeds I may have missed. I dins the flavor of the chili puree to be bitter and tea like. I'd like to take the edge off the bitterness so even thought it may not be authentic or traditional, I'm going to add two decided bell peppers as I like their mild sweetness.

Now all I have to do is brown / sear the beef, and combine and simmer the ingredients.

I'll report back with the finished product. I added a little pressure to myself as I invited my good friend and colleague and his wife to. dinner tomorrow. I figured giving it a day in the fridge would help the flavors blend and settle in a bit. Does that make sense? He is Cuban and his wife is Mexican. I'm serving this dish with Spanish rice and Rancho Gordo pintos, warm tortillas, with shredded cheese, pico, mild red salsa, hot green salsa and sour cream on the side. Am I missing anything?

Respectfully,
JD

[jjdbike]

Thanks barelfly, I wouldn't have know that.
I appreciate the tip!
JD

[fzxdoc]

Great tip, barelfly .

K.

[jjdbike]

Hello Barelfly and Kathryn,
You were correct! Cooked away the bitterness!
Thanks!!!
JD

[jjdbike]

So here’s my report,
Simmered for quite a while. I took the edge off the heat with a couple fingers of tequila and a dash of honey (thanks for those tips) which worked like a charm.
Chilled in fridge overnight. Had a bowl this morning… wow! A complex, savory explosion of flavor! After many failures, this is far and away my best chili yet, Can’t thank you all enough! I love the site!
With appreciation,
JD

[fzxdoc]

I'm so happy to hear that your Chile Colorado turned out well, jjdbike . It sure looks tasty.

I had meant to post this link earlier. This is Homesick Texan's Chile Colorado con Carne (y Papas) recipe, which might interest you for comparison. It's really tasty.

What recipe did you use for your version?

Kathryn

[Donw]

Thanks for posting the site.