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Post by packerbap on Dec 21, 2008 8:51:08 GMT -5
Just sent Doc my chili recipe. Check Tailgate Central. It should be posted in a day or two. I'll be making it this afternoon for the Packer/Bear game.
This is probably the best thing I make.
P.S. Measurements and directions are pretty close. I tweek it everytime I make it.
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Post by Doc on Dec 21, 2008 9:24:58 GMT -5
its up
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Post by packerbap on Dec 21, 2008 9:26:39 GMT -5
Thanks Doc, you're the man! |
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sharpefan
Valuable Player
Guru - Week #17 - 2008, Week # 1, #8, #12, #17 2009
Posts: 3,178
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Post by sharpefan on Dec 21, 2008 13:16:37 GMT -5
What's up Doc?  |
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Post by badgernation on Dec 21, 2008 14:41:45 GMT -5
What's up Doc? You've been waiting a long time to use that one haven't you... |
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Post by packerbap on Dec 21, 2008 14:43:25 GMT -5
Chili is now simmering or rather making its way to a simmer. Took about 90 minutes to brown, chop, saute, and mix together. When it comes to almost a boil; I'll let it simmer for an hour. Tomorrow I'll put it in a slow cooker around noon and let it simmer on low until time to eat.
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sharpefan
Valuable Player
Guru - Week #17 - 2008, Week # 1, #8, #12, #17 2009
Posts: 3,178
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Post by sharpefan on Dec 21, 2008 19:31:08 GMT -5
What's up Doc? You've been waiting a long time to use that one haven't you... Yes I have.   |
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miracle
Practice Squad
Guru - Week #3, #7, #11, #13, #14, #15 - 2009
Posts: 854
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Post by miracle on Dec 21, 2008 20:50:30 GMT -5
Wow, that's probably the most complex chili recipe that I've seen. Looks incredibly good. Your choice of peppers should lead to (1) an initial burn (2) a simmering burn and (3) a day-after burn. Thanks for posting.
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Post by packerbap on Dec 21, 2008 21:37:21 GMT -5
I believe because I try to get rid of the pepper veins and the seeds it's not a burning chili. Just a lot of flavor. I've heard the smaller the pepper the hotter. The only small peppers are the jalepeno and serrano or this time the fingerling.
With temps near or below 0 we need some chili with heat.
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Post by amoeba15 on Dec 21, 2008 23:49:29 GMT -5
I believe because I try to get rid of the pepper veins and the seeds it's not a burning chili. Just a lot of flavor. I've heard the smaller the pepper the hotter. The only small peppers are the jalepeno and serrano or this time the fingerling. With temps near or below 0 we need some chili with heat. To help turn up the heat in the kitchen, I mean in the chili, I suggest using some Bhut Jolokia or at least some Habenero's. Weighing in at 1,001,304 Scoville heat units, the Bhut Jolokia chili from India has been named the world's hottest pepper by the Guinness Book of World Records. Just to put that into perspective, the jalapeno sits at a meager 10,000 SHU. The Scoville scale, developed by Wilbur Scoville in 1912, was created to measure the heat level in chillies and is used world-wide today. To give you an idea where some of your favorite peppers sit on the list: 0 - Bell Pepper 100-500 - Pepperoncini 1000-1500 - Poblano 2500-10,000 - Jalapenos and Chipolte 5000-23,000 - Serrano 30,000-50,000 - Cayenne 80,000 & up - Habenero, Scotch Bonnet www.slashfood.com/2007/02/20/guinness-names-worlds-hottest-pepper/ |
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Post by packerbap on Dec 22, 2008 5:44:00 GMT -5
Familiar with the oangie red habenero and scotch bonnet. I want people to be able to eat the chili. Not burn out their digestive systems.
Just remember the smaller the chili the bigger the burn.
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Post by packerbap on Dec 23, 2008 9:17:52 GMT -5
Chili was a hit though the game was another bust! Ended up with a small bowl for lunch today. Again, this batch was full of flavor but no burning heat. I wish I would have had the serrano peppers.
Give it a try when you have the time.
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