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I finally got around to trying this recipe last night. It turned out real similar to the recipe I usually use. I couldn't find any light chili powder at the local store, but I did find something I thought was light chili powder. Its called chili de arbol molido. It was lighter in color, so I assumed it was light chili powder. I was wrong. I was expecting for this chili not be very spicy since only called for a 1\2 tsp of cayenne powder. I added the 2TBS of light chili powder as the recipe called for. I thought the first bite I took had a little kick. The next bite was the same. By the time I finished the bowl, my sinuses were nice and clear. The chili was not to hot to eat for us, but I dont think it would have won any awards at a contest. After eating it, I decided to google chili de arbol molido. I then realized why it was hotter than I expected Here is the result of my search
Ground Arbol Chili Pepper
Arbol Chili Ground is made with whole dried Chile de Arbol pods. The Chile de Arbol (Spanish for tree chili), also known as bird's beak chile and rat's tail chile, is a small, but very potent Mexican chili pepper. The chile de Arbol a small, plenty hot, bright red chile with a smokey and earthy flavor, is related to cayenne pepper. In pod form the Chile de Arbol is often used to flavor oils and vinegars. Unlike many chiles, Chile de Arbol remains bright red even after drying. In its powder form, Chile de Arbol is primarily used to make sauces, as well as add heat to sauces, salsas and rubs. You can use Chile de Arbol to add fire and flavor with only a pinch to all your favorite recipes.
Im actually going to start adding some of this to my chili from now on. just not quite as much.
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