People that make Texas chili: what kinds of chilies do you use?!
I hope I got the chili spellings right!.Www@FoodAQ@Com
Answers:
I just use diced mild chilis if my grandkids are going to eat it!.!.!.!. otherwise, I use fresh jalapenos, and then grab one each of a couple of other kinds:) The heat will vary in each kind from season to season anyways:) !.!.!.!.!. I DO use chipolte chili powder though, which is hotter than regular chili powderWww@FoodAQ@Com
chili is spelled right!. I used chopped green chilis now!., but thats because my boy's were born in OHIO ( wince) and don't understand this stuff!. If you like it mild, do what I do, add the chopped green chilis, here are other options
Anaheim: Very mild!. Six to eight inches in size and deep, shiny green!. Often stuffed or added to salsas!.
Ancho: Dried or fresh poblano pepper!. Dried anchos are flat, wrinkled, and heart shaped!. They range in color from very dark red to almost black!. Anchos are mild to moderately hot and often soaked and ground for use in sauces!.
Cayenne: From four to twelve inches in length!. Deep green, yellow, orange, or red!. Long, skinny, and wrinkled in appearance!. Hot in taste!.
Cherry: Round and red like a cherry!. Sold fresh or pickled in jars, these peppers range from mild to moderately hot!.
Habanero (Scotch Bonnet): Typically yellow-orange but they can be green, red, or orange!. These peppers are lantern shaped and typically about 2 inches long!. The hottest pepper grown commercially; intense fiery flavor; a unique floral flavor and an extremely intense heat that affects the nasal passages
Jalapeno: Most often green when mature but sometimes red!. They are very hot, with an immediate bite!. Use whenever recipe simply calls for hot chile peppers!. They can be fresh or canned!. When smoked, jalapenos are called chipotles!.
Poblano: Poblano peppers look like small bell peppers and are mild to hot on the hotness scale!. They can be fresh or canned!.
Serrano: Sold red or mature green and about 1 to 4 inches in length!. Moderate to very hot with an intense bite!. Can be found canned, pickled, or packed in oil with vegetables!. Often served in Thai or Mexican dishes!.Www@FoodAQ@Com
Anaheim: Very mild!. Six to eight inches in size and deep, shiny green!. Often stuffed or added to salsas!.
Ancho: Dried or fresh poblano pepper!. Dried anchos are flat, wrinkled, and heart shaped!. They range in color from very dark red to almost black!. Anchos are mild to moderately hot and often soaked and ground for use in sauces!.
Cayenne: From four to twelve inches in length!. Deep green, yellow, orange, or red!. Long, skinny, and wrinkled in appearance!. Hot in taste!.
Cherry: Round and red like a cherry!. Sold fresh or pickled in jars, these peppers range from mild to moderately hot!.
Habanero (Scotch Bonnet): Typically yellow-orange but they can be green, red, or orange!. These peppers are lantern shaped and typically about 2 inches long!. The hottest pepper grown commercially; intense fiery flavor; a unique floral flavor and an extremely intense heat that affects the nasal passages
Jalapeno: Most often green when mature but sometimes red!. They are very hot, with an immediate bite!. Use whenever recipe simply calls for hot chile peppers!. They can be fresh or canned!. When smoked, jalapenos are called chipotles!.
Poblano: Poblano peppers look like small bell peppers and are mild to hot on the hotness scale!. They can be fresh or canned!.
Serrano: Sold red or mature green and about 1 to 4 inches in length!. Moderate to very hot with an intense bite!. Can be found canned, pickled, or packed in oil with vegetables!. Often served in Thai or Mexican dishes!.Www@FoodAQ@Com