Was the chili pepper marinade used in the final chili, or just for marinating?
CD
Last edited by a moderator:
Dish of the month (March 2022): Chilli/chili (including plant based)
- Thread starter Morning Glory
- Start date
Was the chili pepper marinade used in the final chili, or just for marinating?
CD
I wouldn't worry about the color. It may be more challenging to photograph, but a creative challenge isn't a bad thing.
CD
I ran out of my home grown and dried/smoked chilis on my last batch of chili. But, I can buy dozens of varieties of dried chilis in the local grocery stores here.
Home ground chili powder has a LOT more flavor, IMO.
CD
Yes - used to marinate and then tipped into slow-cooker.
Nice. Beef shin (called beef shank in the US) is a good choice of beef. It needs a long cook to get tender, which lets all the flavors get friendly.
BTW, I also sometimes add a good dark beer to my chili. It is pretty common in Texas to use beer in chili these days.
CD
Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
- 2:40 PM
- Messages
- 16,220
Nice. Beef shin (called beef shank in the US) is a good choice of beef. It needs a long cook to get tender, which lets all the flavors get friendly.
BTW, I also sometimes add a good dark beer to my chili. It is pretty common in Texas to use beer in chili these days.
CD
I did use beef rump (top round) for chilli-con-carne many years ago but my local supermarket for a reason unknown (to me) ceased to sell beef (many Thais refrain from eating beef for religious reasons).
Last edited:
Rump is a tough meat. Good beef flavor, but needs a long simmer, for sure. If you are patient, it should be good. My first choice is chuck, but short ribs or shank interest me. Brisket is also good, but it is not always easy to buy small amounts of brisket around here.
CD
Rocklobster
Legendary Member
I lost my supplier..My brother lives in Toronto and has been bringing me all kinds for the last 20 years when he came up to his cabin..He sold it in the fall and now is down there full time..I still have a grocery bag full of different kinds but they are dwindling fast..I'm starting to panic..I better get looking for a source
If it isn't way too costly to ship to Canada, I can hook you up with at least enough for your personal stash. Dried chilis don't weigh anything, so it would only be customs costs. If you figure the logistics out, I'll pack some boxes.
In the meantime, I'll gladly send you a "care package" for your home cooking.
CD
Rocklobster
Legendary Member
I wonder if there are laws about sending seeds over the border..I think US Post to Canada Post would be the easiest...
garlichead
Über Member
Do you have a food supplier like Findlay's for example? A chef friend in Toronto uses The Butcher Shop and he's pretty happy. Findley's supply meat from The Butcher Shop for example. Never mind your talking about seeds, lol.
Last edited:
I don't know, but if it is legal, I'm in. Keep in mind, the path from seeds to dried chilis is a long one. I'm also not sure how they would grow up there. It would be a short growing season, for sure, unless you have a greenhouse.
CD
Rocklobster
Legendary Member
I was referring to the seeds inside the chilis...if that would make a difference..but, we can get them in Canada so there shouldn't be a problem..not sure if commercial shipping has a different customs procedure than personal..My son has a small hispanic grocer near his place but now I am curious as to what you can get for me.
Next time I got to the store, I'll try to remember to snap a picture of the dried chilis. I need to buy some for myself.
CD