I have some leftover brisket and I plan to make a double batch of Meathead's chili this week. If I wanted to sub the chili powder for dried chile peppers, could someone walk me through how to do that? I don't have a spice grinder so hoping to just use my blender. How many of what type of peppers? My family doesn't like spicy food, so what combo of peppers would give good flavor without a lot of heat?
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I generally use: lots of guajillos and about 1/2 that of anchos along with chipotles when I make chili with dried chilies. I'll blend in others as I want for heat: arbols, petines, etc. Kent Rollins has a dried chili recipe I think, I'll go look real quick.
Guajillos, New Mexicos, and anchos are milder, chipotles are hot, arbols, petines, japones are hotter. Other peppers can be used - just try some and see how you like the taste: pusilla, puya, dried red Hatch, etc.
Edit: Also note that commercial "Chili Powder" has cumin and other seasonings in it. You can find a lot of chili powder recipes online. Or if you want to use straight chili homemade powder adjust the other seasonings in the chili recipe to accommodate (add extra cumin, oregano, etc).Last edited by 58limited; August 20, 2023, 12:34 PM. -
For the carne adovada and posole recipes I make from home, I usually use a 16oz bag of red chile and this gives me a few blenders full after adding just enough liquid to have a nice consistency. I blend it until it is smooth and there are no chile skins showing, so usually stepping up method to purée. With 16oz, you should be able to make your double batch recipe, as I can make two stock pots (one carne adovada and one posole that has water added in to cook the posole/hominy).
As for type of chile, I’d say a bag of mild red chile should work for you, good flavor but not much heat (I say that, but I’ve grown up on chile…so take that as you will).Comment
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Use Bing to search Kent Rollins Dried Chilies and several of his recipes will come up: venison chili, fajitas, birria tacos, chorizo burger, etc. Lots of tutorials on the web and youtube.
Kent Rollins Dried Chili tutorial:
Text: https://kentrollins.com/kents-favori...chile-peppers/Comment
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Ancho chilies (dried poblanos) hVe a nice flavor and are not very spicy. Could be used to modify spicier chilies.Comment
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Very easy. I’ve done this many times, it is very rewarding. Anchos and guajillos. 58limited uses more guajillos, I use more anchos, but any ratio will make great chili, 100% of either and any ratio in between. I use 2-4 chilis per pound of meat.
Dump the seeds and membrane. Boil enough water to cover them, turn off the heat and let the peppers reconstitute for 15 minutes or so. (Save the water, use it anywhere else in your recipe that you’d add water.) Spin the peppers in a blender or food processor until goopy, adding some water little by little to make it manageable.
Don’t forget, commercial chili powder has cumin, garlic, Mexican oregano, etc. already in there. Start with 1/2 tsp of cumin,1/2 tsp Mexican oregano, and 4 cloves of garlic for every 3 pounds of meat; add more to taste. I use more cumin and oregano, but start there.
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PBCDad make a little more “sludge” with the peppers than I suggested. Troutman uses more than I do, and his stuff is pretty consistently excellent. Start with what I suggest, and if it’s not enough, you’ll have more to add, to your taste. If what I suggested is right for you, the unused sludge seals up and freezes just fine.
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Here, I think this guy does a pretty good job of it....
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