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/ck/ - Food & Cooking

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12936643 No.12936643 [Reply] [Original]

What are your preferred dried chili pepper combinations for a Texas-style chili? I'm cooking for a big neighborhood party and I need some ideas for pepper flavor combinations since I've never cooked chili with actual peppers before, just chili powder. I'm cooking about 12 lbs of 90% ground beef, so It would be great to also get amounts of peppers to use.

Here's what they have at my local Mexican market:
>Arbol Chilis
>Puya Chilis
>Pasilla Chilis
>Ancho Chilis
>Chile Mulato
>California Chilis
>Negro Chilis
>Cascabel Chilis
>Habenero Chilis
>Morita Chilis
>Guajillo Chilis
>Japanese Chilis

>> No.12936646

>>12936643
penis chilis

>> No.12936647

Pasilla and Guajillo for me senpai.

>> No.12936654

>>12936646
Got one right here for you senpai *unzips chili*

>> No.12936712

>>12936643
Ancho arbol cascabel

>> No.12936717

>>12936712
Chipotle too if ywanna add smokiness. I find they work very well.

>> No.12936721

>>12936712
This.
Plus guajillo & chipotle.
Don't forget oregano, cumin & coriander.

>> No.12936851

guajillo
pasilla
cascabel
anchos

>> No.12936902

>>12936643
1 oz Cascabel
2 oz Guajillo
2 oz Ancho
Arbol to taste, spicy as fuck
2 tbsp each oregano and cumin

Pro-tip, curved stems and a darker uniform color (no light patches) mean better flavor.

>> No.12936996

Always nice when there is actual consensus on here. Look at me noticing it and saying something and probably ruining it

>> No.12937133
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12937133

>> No.12937134
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12937134

>> No.12937661
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12937661

>>12936996

>> No.12937700

Guajillo chipotle and ancho should do the trick

Also kek at “chile mulato.” Only spics can get away with shit like that in this day and age

>> No.12937747

>>12936643
Don't forget to lightly toast them as it causes them to release some of their oils so more flavor.

>> No.12937881

arbol & bhut jolokia

>> No.12938035

Pasilla, Nuevo Mexico, Guajillo and a handful of arbols.

>> No.12938042

How do you prefer to prepare them for your chili?

I typically use just ancho, and I’ll rehydrate and blend them with Chipotles from a can and then add it to mine