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Roasted Vs. Fresh Chilli

post #1 of 10
Thread Starter 
Im making a pot of texas red tomorrow . (chilli) I have always used fresh ingredients .. I re-hydrate dried new mexico red and ancho chiles for color and flavor .. I have a few ideas I want to try ... Instead of mashing the chile flesh and fresh garlic in a motar ... I wonder how good or much better the chilli would be with roasted garlic ..??? I always add the chilie garlic mixture as I go along to make the flavor right where I want it ... Another question I have is what spice can I use that is similar to cumin but not cumin .... most chillis have the cumin taste, alot of people over do it and it takes over .. looking for a more subtle way to add "that: flavor ... im also thinking a little cilantro at the end might kick this flavor juuuuuuuuuuuuust right .. I also have fresh oregano and thyme in this pot ... what do yall think? :chef:
post #2 of 10
It won't be better so much as totally different on the garlic front. Roasted and raw garlic, especially mashed raw garlic, taste wildly different. If you like garlicky taste, you may need a great deal more roasted garlic to get it. I suggest you try half your usual raw garlic and then add a head of slow-roasted garlic. See if you like it -- you may not.

You might try allspice. But I wouldn't eliminate the cumin: cut it by half and then add a small amount of allspice -- use about 1/4 as much allspice as cumin, I think.

Cilantro is to me a necessity in chili, but I'm not sure you will really taste the oregano and thyme as such. If you don't mind that, go for it -- and you're right, add it at the end.

My suggestion would be to mince a heap of fresh cilantro and pass it separately for sprinkling on your own bowl, to taste. People have very different reactions to cilantro, after all. If you're doing this, you might also pass citrus wedges, which will give your chili a sort of feijoado Brazilian taste: orange or lime wedges would be ideal, I think. You squeeze on the citrus, sprinkle on the cilantro, shake on the hot sauce, and you're good. I'd serve it with rice, but I don't want some kind of weird chili turf war going on here so I hereby retract that suggestion.
post #3 of 10
Thread Starter 
Dude .. love the suggestions thanks .. I am going to use all of them .. and as far as rice goes ... yeah .... Corn bread my man!! ( jalepeno cheese )!!!
post #4 of 10
I use whole cumin that I roast in a pan then grind. Changes the flavor considerably. I make my own chili powder from dried pods and use that, getting fresh chili's up here is usually impossible.
post #5 of 10
Thread Starter 
Good idea .. ill do that ... and I can get almost any fresh chile down here ... If you want some let me know ... Ill mail em' .. no biggie.b :beer:
post #6 of 10
FYI, Chili Powder is different than Chili Pepper.
By removing the Cumin from the dish you are essentially removing a lot of the spice, I would suggest cutting it back by 50% and add a little corriander seed.

As for the garlic, do you sautee the garlic after it goes in the pot or do you drop it in after the liquid? Huge difference in the outcome of flavor.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #7 of 10
A while back Cook's Illustrated, discussing the garlic question, suggested sauteeing 2/3 of the garlic for the nutty flavor and the remaining 1/3 raw, for bite. You could vary the proportion to suit.

Me, I like the bite. We consider garlic a vegetable, not a condiment. :D

Mike
travelling gourmand
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travelling gourmand
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post #8 of 10
Thread Starter 
I actually take the fresh garlic and pound it into the rehydrated chilie meat I remove in a motar .... its pretty nice tasting ...
post #9 of 10
Dunno about the jalapeno cheese part- I get a good response folding a couple chipotles into the Jiffy mix. But that's me being cheap.....
post #10 of 10
Use 2 eggs in the jiffy mix instead of one, comes out a lot moister.
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