This thread made me wonder. Has anyone tried making chili with Szechuan peppers? How did it turn out?
It’s never occurred to me to do so, and I think it’d be an odd addition (I tend to be less-is-more with my chili), but no odder than a lot of stuff people put in their chili, so why the heck not give it a shot?
From the description, I would think that it would be counter-productive. In good chili you want to feel the burn, not numbness.
It’s more of a “tingle” than numbness. It’s really hard to explain the taste and sensations of these things if you’ve never tried them before. They also seem to ramp up the salivary glands, and they do have an interesting herbal and citrus flavor to them.
I would agree.
I think they would lend too “sharp” a flavor to chili, at least for my tastes. For me, a good chili is all about smoky, earthy, “dark” flavors. I think Szechuan peppers would clash with the overall theme of chili.
It would be like having a piccolo playing along with a string quartet. I just don’t think they would harmonize well.
I think they would go well in small amounts as an accent if you added them to the oil and drippings used to brown the beef along with some super hot red chiles… Get the oil really red and imbued with SPC and dry and fresh chiles. It might actually lend itself to the spice combinations of a greek style chili.
What is this “Greek style chili” of which you speak?
I made Szechuan chicken successfully tonight.
Given the results, I’ve changed my mind and would try it in chili.
And, yes, what is “Greek chili”?
I tried it. Also Thai peppers. Not the taste (or proper heat) I was looking for.
Stick with seranos and the jalepenos, maybe some habaneros.
Good gad.
I have one of those in the “mixed hot peppers” from the Farmer’s Market. I don’t know what to do with it aside from drive a stake through it and bury it at the crossroads.
I would assume Cincinnati-style chili.
You probably don’t want to try any of my jerk chicken, then. The paste typically contains 8-12 habaneros. :eek:
Anyhow, you do get used to them, over time.
I’ve found Thai peppers work fine in chili, but not on their own. I use them dried for a hit of sharp spice in addition to ground anchos, guajillos, and pasilla, which is a nice mix of fruity and earthy spice (and a traditional base of chiles in Mexican cooking). Often, a little bit of ground chile morita or chipotle (either dried or canned) add a nice smoky spice to the mix. I typically don’t use fresh chiles in my bowl o’ red.
There are Greeks in Ohio?
Yes. Where there are diners, there are Greeks.
Chocolate?
In spaghetti sauce or chili is Evile.
Actually, I wouldn’t call it Cincinnati or Skyline Chili, nor would I call it a Greek Spaghetti sauce… as its providence is probably originally as bowl chili or coney dog chili and has been in Toledo since the 20’s and 30’s when Skyline Chili Mac has only been around since 1949. In this case of the chicken and the egg, the chili clearly came first and it didn’t originate in Cincinnatti, but it was so damn good that they put it on hot dogs and noodles as improvements to the lowly dog and spaghetti.
This is a pretty good recipe for the Greek Style Chili
I’m confused as to what you’re saying exactly here. Are you saying Cincinnati chili isn’t derived from the Greek influence? The recipe you link to for Greek Style Chili is even called “Cincinatti Chili” on that web page. Or am I misunderstanding something?
No, it’s definitely Greek. I’m just saying that Skyline Chili wasn’t the original Greek Chili or Chili Mac nor even the best, it is just the most well known and has the most influence through fast-food marketing and prominence. Many Greek chili recipes have been floating around the midwest since about a hundred years ago… I just don’t consider Cincinnati or Skyline to be the providence or Urquelle of Greek Chili, just the most capitilized.
I’ve seen, in the spice section of the supermarket, chili power pre-mixed with cocoa.