Chili. For those not in the know.

[Lefty Scaevola]

Originally posted by bobgote
interesting that it has both cumin and italian-type herbs in it,

Mexican Oregano is not the same herb as European Oregano (Wild Marjoram). It was named thus (by the Spanish) because of a superficial resmblence to Oregano.

 

[Serutan]

I like chili, too, but minus those disgusting bell peppers. Much
better to use poblanos and Hatch green chiles. And pinto beans
(either in or on the side) rather than kidneys.

 

[bobgote]

Originally posted by Lefty Scaevola
Mexican Oregano is not the same herb as European Oregano (Wild Marjoram). It was named thus (by the Spanish) because of a superficial resmblence to Oregano.

Sorry - this is where i was getting that italian herbs bit from...not from your post.

Originally posted by onejayhawk
On deck I have ground cumin, bay, minced garlic, cocoa. Shortly (1/2 hour) before serving I plan to add fresh copped green peppers, italian seasoning, tomato paste and washed red beans (canned unfortunately), corn flour, and salt.

....

Forgot the cocoa and used oregano instead of italian mix.

 

[onejayhawk]

I use either type of oregano. Compared to the chilis and the cumino, it's a mild addition. Mexican oregano is duskier, which goes well if you can get it. The dried pepper/cumino/meat fat is the flavor backbone. The rest is artistry.

I often use the italian mix because we always have it to sprinkle in pizza, though we dont always have oregano. Sage will work as well, but its a much milder spice than people tend to think. The whole idea is to build a complex flavor. That is the reason for both dried and fresh peppers.

I am going to have to try it with peanuts instead of beans. I'm told it works, but comes across very differently. A vegetarian friend of mine makes his chili with boiled whole wheat (kernal not flour) and adds nut meats for the meaty flavor. If you went with brown rice, sesame seed and added ginger, it might almost be Korean. I might try that.

J

PS Dont be surprised that there are Italian influences. In the Midwest US it is standard to serve it with small pasta in it or as a sauce for long pasta. Just add lots of tomato and some vinegar to sweeten it.

 

[Knight-Dragon]

I take chilli with every meal... Yum!

 

[Plexus]

Chili rocks, I like my Chili thick, spicey and full of meat. (not some weak watery crap)

I usually only get the canned Hormel stuff. It ain't bad.

 

[onejayhawk]

Chili that "aint bad" is a waste of the word "chili."

Had some leftovers for lunch with corn on the cob. Hmmm. Its better the second day.

J

PS Since we have all this interest in spicy food, what are some of the other things y'all like?