Is this chili?

sjwaste

Diamond Member
Aug 2, 2000
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I just reconstituted about 10oz of ancho peppers. I pureed with a stick blender in a pot with some stock and the fat from searing about 3 lbs of cubed chuck. I then added a whole diced onion and let it cook for a bit. I seasoned it. I added a little bit of whiskey and cider vinegar to bring out some flavor and add some acidity. Then I added the chuck back and let it simmer. Actually, it's still simmering but I took a bowl full out.

I think it's chili. It's missing a little something, maybe next time I'll add some guajillos.
 

Baked

Lifer
Dec 28, 2004
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Are you making your own chili powder, or just over the already made stuff.
 
Sep 12, 2004
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Would've added some tomato paste to the onions, browned it off a bit, then deglazed with the whiskey. imo, chili needs at least a background note of tomato.
 

sjwaste

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Aug 2, 2000
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No, coriander are round. Fennel seed is oval with pointy ends. They are two separate spices. Sounds like you need to restock your spice shelf.

Yeah, I definitely do. We used the last of the fennel when we made sausage, and the last of the cumin went with the last batch of chili. That one was all guajillo and if I'd do anything differently, I'd strain it after blending the peppers. The skin was everywhere.

It's snowed pretty much every weekend here in the last month. We might see some sun on Saturday, so I might venture into the old port to restock.
 

MagnusTheBrewer

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Jun 19, 2004
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Yeah, I definitely do. We used the last of the fennel when we made sausage, and the last of the cumin went with the last batch of chili. That one was all guajillo and if I'd do anything differently, I'd strain it after blending the peppers. The skin was everywhere.

It's snowed pretty much every weekend here in the last month. We might see some sun on Saturday, so I might venture into the old port to restock.

You might check the local health food or ethnic stores for spices as they tend to rotate them faster than the local grocery store. Put the "Schillings" down and walk away. Nobody gets hurt. ;)
 

shortylickens

No Lifer
Jul 15, 2003
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No Beans, not Chilli.

:colbert:

facepalm-849x10241.png
 

sjwaste

Diamond Member
Aug 2, 2000
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You might check the local health food or ethnic stores for spices as they tend to rotate them faster than the local grocery store. Put the "Schillings" down and walk away. Nobody gets hurt. ;)

Dude. I live just outside of Portland, Maine. I have access to real food :)
 

GagHalfrunt

Lifer
Apr 19, 2001
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Yeah, that's chili in the broadest sense. But don't be afraid of more spice and more flavor in the stock. Add garlic, oregano, cumin, chili power, etc, for the stock beer or a cup of dark coffee works wonders. And a little tomato for the acid. That would be even more chili-ish.
 

MagnusTheBrewer

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Jun 19, 2004
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Agreed, but... fennel in chilli? Isn't that a liqorice flavored herb? Not sure if want.

It's anise flavored but, the whole seeds have another unique characteristic. The oil released from the seeds is hot. It actually goes quite well with chili.
 

Markbnj

Elite Member <br>Moderator Emeritus
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Sep 16, 2005
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It's anise flavored but, the whole seeds have another unique characteristic. The oil released from the seeds is hot. It actually goes quite well with chili.

Interesting. Thanks for the tip. I'll have to throw some in my next batch and see what happens. Do you grind them, or use them whole?