Searching for a lower heat tasty chili.What do you guys like?

[Worth1]

Gee thanks Bower.
I would compare Guajillo to a very nice Single Malt Scotch of the highest quality.
It is simply that good.
Worth

[bower]

Originally Posted by Worth1

Gee thanks Bower.
I would compare Guajillo to a very nice Single Malt Scotch of the highest quality.
It is simply that good.
Worth

Earthy, intense, bright, sweet.
Standing alone the taste of Guajillo is complete.
But it will never in any way remind you of standing alone up to your knees in a Scottish peat bog!

[Worth1]

Originally Posted by bower

Earthy, intense, bright, sweet.
Standing alone the taste of Guajillo is complete.
But it will never in any way remind you of standing alone up to your knees in a Scottish peat bog!

Right.
Okay I am going to give away my Top Secret chili powder recipe for making chili con carne.
For those of you that dont know Chili Con Carne is Chili with meat no darn beans.
Take about 1/2 Chili Guajillo, 1/4 Pasilla Bajio AKA Chili Negro AKA Chilaca when fresh and 1/4 Chili Arbol.
You can fool with the Chili Arbol to adjust the heat.
All powdered.
Now you can add cumin, garlic powder, a wee pinch of cocoa powder, onion powder and some salt to taste.
for about a 6 quart pot or around 4 pounds of meat this would be in hand fulls this is how I measuer it.
So it would be one hand full and two half had fulls.
The other ingredients would be in 1/4 hand fulls except the salt.
This is where I start and adjust to taste.
Worth

[bower]

Worth,
How do you clean the pepper off your hands, when measuring in handfuls.
TIA.

[Worth1]

Originally Posted by bower

Worth,
How do you clean the pepper off your hands, when measuring in handfuls.
TIA.

They dont bother me that much if at all.
The only time I get burned is with really hot peppers and then only under the nails.
Worth

[Father'sDaughter]

It's surprising the difference that wee pinch of cocoa powders makes. It goes into all our chili recipes as well.

[Worth1]

Originally Posted by Father'sDaughter

It's surprising the difference that wee pinch of cocoa powders makes. It goes into all our chili recipes as well.

When I had help making my chili I would come back later and add things when they weren't around.
Then all of their wives hated me because all they heard about was my chili and how they couldn't make it right even though they gave them the ingredients to do it with.
Worth

[UFXEFU]

Originally Posted by Zenbaas

Good thread.!
Do you get any peppers with a low heat while being a bit sweet..?

Me and the SO do enjoy Jalapeños quite a bit but it would be nice to have some different choices when making food/snacks.

Fooled You hybrid Jalapeño has the looks and taste of Jalapeño with absolutely no heat.
A couple of years ago I planted two of them next to my regular Jalapeño, they were as mild as bell pepper but had that Jalapeño flavor.