Posted: 6/6/2003 3:40:00 PM EDT
I'm cooking the chili tonight. Here are the secret ingredients: From left to right we have Thai chili peppers, habeneros, finger hots, red cherry peppers, and poblanos. Time's a-wastin', boys, I need to get to the kitchen. 
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/back from AL/ Did you grow those peppers yourself? To answer the question from the CW McCall thread that you wrote while I was gone- Hi. My name is Hobbit, and I was raised in a country music only household. It's something that only years of counseling and the music of Metallica, Tool, older REM, and Radiohead have been able to cure. I hope that my son's childhood is better than my own, in that respect. sniffle. -Hobbit |
Nope, I bought these. Later in the summer, my pepper plants will be ripe. I've got some red savina habeneros (known simply as the hottest pepper on the planet) growing, so I'm looking forward to them. I've also some serranos, cayenne, and red cherry. Who knows what else - mixed seed bag. |
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At my house this year, the peppers are Bell and sweet Banana. I grew Thai peppers last year, but they turned out more "bitter" than "hot". I'd like to grow Poblanos next year, and try to make my own salsa. AR-15.com: where men come to talk about cooking (tm). -Hobbit |
Did you grow any other pepper varieties other than the Thai? I have a friend that is growing poblanos this year to make chile rellenos. I'm gonna go take a few more pics of the chili process. The meat is almost done being cut up, so it's almost time to actually start cooking it! |
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That was some incredible chili reject, probably some of the best I've ever had. The spice was just right, a little hot for the day but most delicious! Probably the most authentic type chili north of the Rio Grande I've had, How bout sharing a recipe? Peppers(a bunch) Guiness(1) Beamish(wtf?) Pork 3lbs sausagated Beef 6lbs diced Spices? Popsicles for obvious reasons gilfrd |
"Hot" doesn't cover it. If it begins to etch the pot and dissolve any metal utensils, it's good.  I just wish the Thai chilis were ripe - they are hotter then!I about had Bookhound in tears after tasting a hot sauce that I brought. Ask him about that one... |
If it's got beans, it's not chili. Different strokes - my friend makes a killer chili that he adds mushrooms and - of all things - olives that turns out pretty tasty (though really, REALLY mild compared to mine). I just don't like having all the added stuff in there because it makes it harder to get the consistency right, and it gets further away from "chili" and closer to "stew". |