Comments on: OT: Chili Madness

By: Ethyl Mercaptan

Ethyl Mercaptan — Wed, 03 Dec 2008 23:36:46 +0000

and chili of course… habanero if possible.

By: Ethyl Mercaptan

Ethyl Mercaptan — Wed, 03 Dec 2008 23:36:13 +0000

Marjoram, Rosemary, Oregano, Cilantro and Cumin.

plus liberal garlic and onion.

that says Mexican to me.

about mole though, there are 7 main colors of mole. and infinite variations on each, some with as many as 30 ingredients.

go to Oaxaca, that is Mole Country.

only a very few of them have chocolate in them, actually.

all they share in common is LARD.

ah Marjoram, the very Queen of Spices…

By: Rusty

Rusty — Wed, 03 Dec 2008 09:00:09 +0000

Interesting. I’ll add that to curry, along with some fenugreek, but have never tried adding it to chili.

By: cussedness

cussedness — Wed, 03 Dec 2008 08:11:55 +0000

I tend to add a small amount of tumeric to my chili, roughly equivalent to the amount of cumin.

By: Mike Brendan

Mike Brendan — Wed, 03 Dec 2008 05:25:27 +0000

I tend to mix meats in my chili. Beef (or buffalo when I can get it) and turkey, both as lean as possible. For spices, I use chili powder, cumin, Hot Curry, Chinese Five Spice Powder, and 1-3 Dundicots (a Pakistani pepper). Depending on how I mix the spices, I can go for “pleasantly flavored” or “GOOD GOD THE PAIN!” or some point in between.

I call it my Chimera Chili…