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  • ecowper
    Founding Member
    • Jul 2014
    • 2614
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    Love Some Advice

    Okay dames and gents, I have a bunch of Anaheim and jalapeño peppers that I grew in the backyard. Yes, Seattle area was sunny and hot this year and I actually got good peppers. I’ve been using the jalapeños in my Texas beans and they are kicking!

    About to make a batch of my chili and I’m thinking I want to use my chilis instead of chili powder. I would intend to roast the peppers, make a purée and add that rather than chili powder.

    First, any thoughts on doing that? Make sense to people?

    Second is, how much? Normally for a 3 lb chuck roast worth of chili, I use 3 tablespoons of American chili powder. So, how many peppers, what combination, should I pick up some other peppers to complement the jalapeños and Anaheim’s?

    Click image for larger version

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    Last edited by ecowper; September 15th, 2018, 12:29 PM.
  • Ahumadora
    Club Member
    • Oct 2015
    • 1665
    • Pilar Buenos Aires, Argentina

    #2
    Roast them over coals until the skins falling off. then grind em up. The burnt skin adds to the flavor for me.
    If your sperm count is up for it, you can add habanero's

    Comment

    • customtrim
      Former Member
      • Dec 2016
      • 1123
      • stow ohio

      #3
      I would roast them on the coals till they start to char then into a paper or plastic bag to steam, I think I would toss in a onion as well, roast some garlic drizzled in olive oils, while your at it if you have some tomatoes you can roast these for a more intense flavor once all steamed I would either use a immersion blender or stand alone and run till your desired consistency. Use this as a base or add to your base. As far as spices go everyone has their favorite same with the peppers I have had both that have no heat to alot so your the judge on your taste. A sweet bell would go good with them. Start with three or 4 peppers blend taste and go from there the tomatoes will reduce the heat level some so you can add more or stop there. If you roast more than you use chop and mix with some butter and garlic for on some bread

      Comment

      • ecowper
        Founding Member
        • Jul 2014
        • 2614
        • Maple Valley, WA
        • Grill = Hasty-Bake Gourmet Dual Finish
          Smoke = Weber Smokey Mountain 22.5"

          Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
          Thermometer = Maverick ET732
          Thermometer = ThermoWorks Chef Alarm
          Thermapen Mk IV = Light blue
          Thermapen Classic = Grey
          PID Controller = Fireboard Drive + Auber 20 CFM Fan

          Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
          Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
          Favorite beer = Sam Adams Boston Lager or Shiner Bock
          Favorite whisky = Lagavulin 16 year old single malt

          Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


          Eric Cowperthwaite aka ecowper

        #4
        The Anaheim’s are fairly mild, the jalapeños that got to red are somewhat intense ..... I’m going with 6 of the anaheim’s and 4 of the red jalapeno’s, plus an onion and some garlic. Will roast straight on the coals until I get a char, then do them up with an immersion blender. Once I start building the chili, if that is too mild, I can roast a few more and add them.

        Comment


        • ecowper
          ecowper commented
          Editing a comment
          EdF my chili pot is the big enameled Dutch oven from Kirkland. I can do 5-6 lbs of meat and all the associated stuff in it no problem. My wife does an entire pork shoulder for chile verde in it (6-7 lbs of shoulder)

        • EdF
          EdF commented
          Editing a comment
          I'd toss in between a half dozen and a dozen coarsely chopped roasted peppers. Probably more towards the high side depending on their size. Little flavor bombs.

        • HouseHomey
          HouseHomey commented
          Editing a comment
          I have that pot and love it. Made in France too!
      • Greasy
        Charter Member
        • Jun 2015
        • 185
        • Oahu
        • Traeger Pro 22
          18.5 WSM
          Weber Kettle with SNS
          Weber Genesis
          Weber Smokey Joe

        #5
        Cumin is in a lot of chili powders. Don't forget to adjust for that. I don't use chili powder either but I use poblanos instead of anaheims. I use 4 poblanop and 4 jalapenos and it comes out pretty good.



        Comment


        • ecowper
          ecowper commented
          Editing a comment
          I probably will need to up the cumin that I normally put in the chili since I’m not using chili powder. Good point.
      • FireMan
        Charter Member
        • Jul 2015
        • 6756
        • Bottom of Winnebago

        #6
        If you want the kick, I keep the seeds and the “ thing (white) they come attached. Your count is almost what I had in mind. I was figuring 3 Anaheim’s, so 6 will be fine. 4 of the bad boys is cool. Ahumadora’s habenero, I’d be careful with as he hinted at. I think it will really be cool in your experimentation.

        Comment


        • EdF
          EdF commented
          Editing a comment
          "Cool"? ;-)

        • FireMan
          FireMan commented
          Editing a comment
          EdF , yeah, ya know what I mean, hey,......hey?
      • ecowper
        Founding Member
        • Jul 2014
        • 2614
        • Maple Valley, WA
        • Grill = Hasty-Bake Gourmet Dual Finish
          Smoke = Weber Smokey Mountain 22.5"

          Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
          Thermometer = Maverick ET732
          Thermometer = ThermoWorks Chef Alarm
          Thermapen Mk IV = Light blue
          Thermapen Classic = Grey
          PID Controller = Fireboard Drive + Auber 20 CFM Fan

          Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
          Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
          Favorite beer = Sam Adams Boston Lager or Shiner Bock
          Favorite whisky = Lagavulin 16 year old single malt

          Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


          Eric Cowperthwaite aka ecowper

        #7
        So here’s what I did ..... my jalapeños from the backyard are hotter than the ones I buy at the store, so I got rid of the seeds ..... I’m cooking 6 lbs of chuck for the chili, so I kinda doubled up

        2 red bell peppers
        8 cloves garlic
        medium yellow onion
        8 Anaheim peppers
        4 green jalapeños
        8 Red jalapeños (they were kinda small, so more like 4 regular ones)
        1 tablespoon olive oil
        1 tablespoon cumin

        I roasted the peppers, onion, cloves until they were charred nicely, then skinned, deseeded. PUt everything together and hit with the immersion blender until nicely liquefied. Cooking the chili tomorrow

        this purée has a pretty good kick, but once it’s combined with a bottle of wine and a bunch of beef stock, it’s going to be Goldilocks standard, I think

        I’ll probably use some paprika to get the nice red chili color

        Click image for larger version

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        Last edited by ecowper; September 15th, 2018, 05:49 PM.

        Comment


        • EdF
          EdF commented
          Editing a comment
          We look forward to your result!

        • Elton's BBQ
          Elton's BBQ commented
          Editing a comment
          This thread is mint!
          Look forward to see the result.
      • JGo37
        Club Member
        • Apr 2018
        • 1326
        • the LOU
        • Cookers:

          22" Blackstone Griddle, with stand & hood
          CharGriller Portable Firebox - so modified you'll BLOL
          Kitchenaid #810 Charcoal Grill - highly modified
          Weber BI-code Black Performer w/Igniter
          Weber DE-code Red Limited - 'Lucille'

          Accessories:

          Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
          BBQ Dragon kettle shelves - 2
          Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
          Fyre Dragon Kettle Ribbin' Ring
          Fyre Dragon Kettle 2-Zone Smokin' Sheet
          OneGrill Rotisserie for the Kitchenaid
          Smokenator
          Smoking Tubes: 2x12" & 1x6"
          SnS
          Weber Gourmet Grill w/Griddle, Pizza Stone & Wok

          My Helpers:

          Anova 900W Sous Vide Cooker w/Radios
          Instant Pot 6Q Duo
          Nesco Tabletop Roaster
          & the PIT!

        #8
        I'm late to the party and everyone covered what I was going to say. I don't like using commercial chili powder. I'm making American Chili powder now using 4 or 5 different peppers, and experimenting with ratios. I've roasted them, and have been shifting them in and out of the dehydrator to finish things.

        I do love cumin. And I chop up bells and jalapenos, sauté and add them. I've never pureed. My recipe is a lot different than yours. So, send me some?

        Paprika is mystifying to me. I've got 3 kinds from Budapest with radically different taste profiles. So, which to use is always complicated with unexpected but not unwelcome results.

        Looking forward to your summary!

        Comment


        • ecowper
          ecowper commented
          Editing a comment
          The thing about commercial chili powder is how long it has sat in a warehouse somewhere, losing flavor every single day.
      • ecowper
        Founding Member
        • Jul 2014
        • 2614
        • Maple Valley, WA
        • Grill = Hasty-Bake Gourmet Dual Finish
          Smoke = Weber Smokey Mountain 22.5"

          Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
          Thermometer = Maverick ET732
          Thermometer = ThermoWorks Chef Alarm
          Thermapen Mk IV = Light blue
          Thermapen Classic = Grey
          PID Controller = Fireboard Drive + Auber 20 CFM Fan

          Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
          Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
          Favorite beer = Sam Adams Boston Lager or Shiner Bock
          Favorite whisky = Lagavulin 16 year old single malt

          Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


          Eric Cowperthwaite aka ecowper

        #9
        I purée’d cause that is what my wife does for the base of her chile verde. I figured I would take the same approach. I will probably add the chili purée in batches until I’m happy with the heat profile.

        Will definitely provide a full summary of the cook in the chili sub-forum

        Comment

        • JCGrill
          Club Member
          • Mar 2017
          • 1398
          • Minneapolis / St Paul burbs
          • Charcoal - 22" Weber Kettle
            Gas - Saber
            Smoker - Green Mountain Daniel Boone
            Portable - Charbroil Tabletop Propane Grill

          #10
          I'm late too, but I have done this myself with dried chilies. Here's what I do.

          ​4 ancho chilies
          2 pasilla chilies
          2 guajillo chilies
          2-4 chipotle chilies in adobo sauce

          Heat the dried chilies on a skillet over medium heat for a couple of minutes on each side. Remove from the heat, add to a bowl, and cover with hot water. Soak the chilies for about 30 minutes, until soft. When the chilies are soft cut them in half lengthwise, remove the seeds and veins, and add them to a blender together with the chipotle chiles and a bit of fresh water. Use as much water as needed to make a nice puree. Process in the blender until smooth.

          I use cumin and some other spices with this, but no chili powder. Keep in mind that an ancho is just a dried poblano. There are always two names, the fresh name and the dried/smoked name.

          Comment


          • ecowper
            ecowper commented
            Editing a comment
            Once I’ve used up my peppers from the garden, I’m gonna do this

          • JCGrill
            JCGrill commented
            Editing a comment
            ecowper once you have done both I bet it will give you other ideas
        • texastweeter
          Club Member
          • Jul 2017
          • 2333
          • Republic of Texas

          #11
          toss the onions, tomatoes (of you make your own sauce) garlic and 4 of the Aneheim in the smoker. perl and quarter the onions, quarter the tomatoes, peel and half the garlic, destem and split the peppers. Put the smoke to them heavy like for about 45 minuyes with oak. Dice up 4 of the jalapenos and add raw to the pot when it all comes together. Dice up another couple green jalapenos for garnish and crunch on top. Smoke dehydrate the red jalapenos to make chipote.

          Comment

          • HouseHomey
            Club Member
            • May 2016
            • 4391
            • Huntington Beach, Ca. Surf City USA.
            • Equipment
              Primo Oval xl

              Slow n Sear (two)
              Drip n Griddle
              22" Weber Kettle
              26" Weber Kettle one touch
              Blackstone 36” Pro Series
              Sous vide machine
              Kitchen Aid
              Meat grinder
              sausage stuffer
              5 Crock Pots
              Akootrimonts
              Two chimneys (was 3 but rivets finally popped, down to 1)
              Too cast iron pans,
              Dutch ovens
              Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732 and various pocket instareads.
              The help and preferences
              1 extra fridge and a deep chest freezer in the garage
              KBB
              FOGO
              A 7 year old princess foster child
              Patience and old patio furniture
              "Baby Girl" The cat

              Erik S.

            #12
            Try a Morita. It's a dried chili. Or chile de arbol. A Morita is a dried chipotle with out the saucy adobe. They are fantastic! And hot!

            Comment

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