Should I add chillies to beans before I pressure cook them?!
I have a chili recipe I've been using for years, modifying from time to time. I would like it to be "hotter".
Not the kind of spicy hot that burns your mouth, but instead - the kind of spicy hot that makes my forehead "bead up" with perspiration (like happens with American South-West green chili). Normally I combine all my ingredients in a large pot, including diced habaneros (Rotel prepared - peppers & tomatoes - diced) and then I mix in my pressure cooked pinto beans at the end and simmer for 10 - minutes - let sit- 10 minutes.
Should I instead add the hot Rotel diced habaneros & tomatoes into the pressure cooker with the pinto beans - cooking them together? - would that more effectively "infuse" the beans with chili hotness? thus increasing the hot spicy factor when combined with the rest in the big pot?
thank you
Not the kind of spicy hot that burns your mouth, but instead - the kind of spicy hot that makes my forehead "bead up" with perspiration (like happens with American South-West green chili). Normally I combine all my ingredients in a large pot, including diced habaneros (Rotel prepared - peppers & tomatoes - diced) and then I mix in my pressure cooked pinto beans at the end and simmer for 10 - minutes - let sit- 10 minutes.
Should I instead add the hot Rotel diced habaneros & tomatoes into the pressure cooker with the pinto beans - cooking them together? - would that more effectively "infuse" the beans with chili hotness? thus increasing the hot spicy factor when combined with the rest in the big pot?
thank you
Answers:
I would add it before so the flavors can meld 'under pressure'.
Keep in mind that sometimes pressure cookers can really bring out the 'ompf' in flavors. Sounds really good though. We don't get the Rotel habaneros in very many stores here even though we live in Central Valley CA. It's more of a Southern thing I think.
Yes, the heat & pressure will extract more capsaicin oil for heat.
http://en.m.wikipedia.org/wiki/Capsaicin…
