Submitted by Lo-Fi_Pioneer t3_yfzfrg in food
Comments
benuito t1_iu5zmh0 wrote
Looks amazing!
ginger2020 t1_iu6tva9 wrote
Looks amazing. When I make mine, I use a mix of ancho chiles (pasillas will do too) and 4 or so Guajillo or New Mexico or California dried chiles, and a few Arbol chiles (don’t use any more than 4 unless you want a very spicy meal). Toast them lightly, and soak in water for 20 minutes before chopping up.
Lo-Fi_Pioneer OP t1_iu6xqxm wrote
Sounds amazing! I used a mix of ancho, guahillo, pasilla, and a few dried chipotle. Same method as you, but I used stock instead of water and then I threw it all in a blender to make a paste. Works a real treat!
chrisbruens t1_iu8f5fl wrote
What does the soaking in water accomplish?
ginger2020 t1_iu8fkdj wrote
Softens them up. So the texture isn’t gritty or chewy.
chrisbruens t1_iu8flhp wrote
Thanks, I'll give it a try!
RodgeMick t1_iu628m6 wrote
I would eat the hell out of these
Lo-Fi_Pioneer OP t1_iu5zswg wrote
Weather is finally turning cool and rainy here. Time for chili! Tried a few things differently from my usual recipe. Whole dried chilies instead of chili powder, different sources of tomato, and a couple other things. Super happy with it! Very flavourful, mild heat(I keep it mild to appease certain... weaker constitutions, but serve it with a spread of hot sauces), rich, meaty. Definitely a keeper!