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Chris Amirault

Chili – Cook-Off 15

304 posts in this topic

Chile paste lasts very well in the freezer. I have cup containers and freeze about 3/4 cup per container. That amount works for a pot of beans or posole, depending on how hot it turns out, or for a Bayless tamale casserole. I adore chile paste made from dried whole chiles, but truthfully it isn't my favorite dirty job, so I try to make a substantial batch when I do it.

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I think the Chilli that I make is quite similar to many on here although I just include some mild chilli powder so that family members can eat and I add a little cayenne. However, what I haven't seen is the inclusion of cloves. I always add around 5 of these to my 1kg mince mixture along with cocoa powder which is essential and a little vinegar and some sugar. I may use oregano or mixed herbs. Last week I was reading Heston Blumenthal's (sp?) and Gordon Ramsey's Chilli recipes. One of them (I'll have to check) put a couple of star aniseeds into their chilli. I wonder if that would work in addition to my cloves? Anyway, I'm very happy with my Chilli and would consider a tweak or two but nothing drastic.

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I think the Chilli that I make is quite similar to many on here although I just include some mild chilli powder so that family members can eat and I add a little cayenne. However, what I haven't seen is the inclusion of cloves. I always add around 5 of these to my 1kg mince mixture along with cocoa powder which is essential and a little vinegar and some sugar. I may use oregano or mixed herbs. Last week I was reading Heston Blumenthal's (sp?) and Gordon Ramsey's Chilli recipes. One of them (I'll have to check) put a couple of star aniseeds into their chilli. I wonder if that would work in addition to my cloves? Anyway, I'm very happy with my Chilli and would consider a tweak or two but nothing drastic.

I add a bit of the Mexican chocolate. It usually has cinnamon, so that's a bit of spice.


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I think the Chilli that I make is quite similar to many on here although I just include some mild chilli powder so that family members can eat and I add a little cayenne. However, what I haven't seen is the inclusion of cloves. I always add around 5 of these to my 1kg mince mixture along with cocoa powder which is essential and a little vinegar and some sugar. I may use oregano or mixed herbs. Last week I was reading Heston Blumenthal's (sp?) and Gordon Ramsey's Chilli recipes. One of them (I'll have to check) put a couple of star aniseeds into their chilli. I wonder if that would work in addition to my cloves? Anyway, I'm very happy with my Chilli and would consider a tweak or two but nothing drastic.

The recipe for chile paste that I used (from Rick Bayless) included a scant tsp of ground cloves. I don't know if this is typical. Overall it was a nicely balanced flavor that worked well with the meat and beans. Better the next day, too!



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