Interesting addition of chilli recipe

[RAF]

The other day got thinking that I should make some chilli. Instead of using the usual ground meat decided to use whole meat cut in chunks. Nothing new here. Anyway took out a package of backstraps and another of tenderloin. Cut it into chunks and cooked it they way we do and most other do chilli. All spices were added but instead of the red pepper I decided to use chipotlli peppers. My wife cautioned me to only use one so I agreed. Now I should say that my wife never liked spicey foods but lately she is starting to like a little heat. Anyway, I did as she instructed. Good thing. Had a pretty big pot of chilli going and that one pepper was sure noticable. Another and it would have been uncomfortable. Probably nothing new here as some probably use it but it was new to me. Going to have to make more soon as I still have 4 more chillis in the can.

[E.T.]

RAF

It’s been a while since I had a good spicy Chili.
But this also brings to mind another recipe for a wild game dish I really enjoy. It’s called “Mexican Enchilada Casserole”. First time around I would just follow the recipe but second time around try kicking it up a notch with your favorite hot spices for the ground meat. This is one surprisingly good dish to try.



With the thought of these two recipes I think I will take a part of the weekend and whip up one of these delectable dishes. Just hope I can find some Hot Scotch Bonnet Peppers.
Sorry didn’t mean to take away from your post but when I think of Chili this other recipe comes to mind and felt I had to share this one cause it is really good.

Just a suggestion, replace tomatoes sauce with mushroom spaghetti sauce.

Ed

[RAF]

I'm not that familiar will all the peppers out there but I do like heat. Wife likes a little, but not too much. Those chipotli(sp) are hot. Just one in the chilli and it was approaching what I like and a little to much for her. I'm sure 2 in a pot would bring tears to your eyes while you ate it and then again the next morning

[rossman40]

Chipotle peppers are just dried and sometimes smoked jalapenos. With most of the peppers you can have a lot of variance in the heat level just from the growing enviorment. I always have the little cans of green chile peppers on hand and will throw them in everything.

As far as fresh peppers look for pablano peppers which is about half the heat of jalapenos and a even milder version is an anaheim pepper (maybe a bit hotter then a green bell pepper) and to cut back on the heat more do not use the seeds or the rib part inside the chile. Fresh chiles that are hotter the jalapenos are serrano, fresno and of course the atomic bomb of chiles, the habenaro. There is a company that markets tame jalapenos in a jar that have the taste of a jalapeno but less heat and are great.

As far as dried chiles they are mainly for spice and sauces. Common milder ones are anchos (which are dried pablanos and has a fruity and somewhat sharp flavor), cascabels (which has a nutty taste), pasadas (which have a citrus-appley taste) and passilla (which taste like it has almost a hint of licorice added).

[RAF]

Rossman, sounds like you know your peppers. More there than I'll ever see up here. I've noticed that most I've tried are just hot and to me no flavour. I've tried habenaros and them I liked. Seems besides the heat, they have flavour.

[rossman40]

I love good Mexican and TexMex cooking (maybe thats why I am hitting 260). We have 2 pepper shakers on our table, black and red (cayenne). I'm going to have to try Ed's recipe for the casserole here in a couple of days. If you had more illegal mexicans up north maybe you would have a better chance to get some of the rarer stuff. Use to be I had to drive an hour to get some of the good stuff now there are a few small markets here in town that cater to those from south of the border. I like the flavor of the habenaro too and my favorite hot sauce is a habenaro sauce.

[RAF]

I had a friend who brought me an assortment of pepper sauces from one of his trips south. Of all of them the habenaro was my favorite.

[rossman40]

My favorite hotsauce company has came out with a Scotch Bonnet sauce which I have not tried yet. The Scotch Bonnet is a habenaro with a slightly different taste.

www.melindas.com/index.html

[indiana1234]

My wife makes an enchilada pie with deer meat that is excellent.

[wilmsmeyer]

Indiana1234,

You are indeed a lucky man amoung lucky men. Have you ever treated your wife to the complimentary dutch oven? This is where you go to bed...with intent to sleep. Then, while she is almost alseep. or almost awake...you give her the "compliments to the chef" serenade. Then, fluff the covers..the sheets and drive her to the couch with compliments!

You may discover the true meaning of love if she wants to sleep next to you again. I've been married, divorsed, engaged again, and then not. Still single now. No one has yet to appreciate the power of true love. I'm hopeful though.

Venison jerky can also compliment the dutch oven.

[getonit]

wilmsmeyer said:

Indiana1234,

You are indeed a lucky man amoung lucky men. Have you ever treated your wife to the complimentary dutch oven? This is where you go to bed...with intent to sleep. Then, while she is almost alseep. or almost awake...you give her the "compliments to the chef" serenade. Then, fluff the covers..the sheets and drive her to the couch with compliments!

You may discover the true meaning of love if she wants to sleep next to you again. I've been married, divorsed, engaged again, and then not. Still single now. No one has yet to appreciate the power of true love. I'm hopeful though.

Venison jerky can also compliment the dutch oven.

Wilms- I bet you didnt know that you were caught on tape ;D and its on you tube... www.youtube.com/watch?v=FbICwhFPKr8 yep- you got game ;D..... Rick