# Would Szechuan peppers make a good addition to chili? **URL:** \ **Category:** Cafe Society\ **Created:** [July 27, 2010, 3:42pm UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192 "2010-07-27T15:42:03Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\ **Post date:** [July 29, 2010, 3:26pm UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/41 "2010-07-29T15:26:03Z")
I just got some Szechuan pepper from an Asian grocery and I’m going to try it in chili. I’ll let you know how it works out. ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [July 29, 2010, 3:32pm UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/42 "2010-07-29T15:32:14Z")
> [@BrainGlutton](#): > > I just got some Szechuan pepper from an Asian grocery and I’m going to try it in chili. I’ll let you know how it works out. I’ve already posted this, but I roasted them in a skillet until they were literally smoking and them ground them up. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [July 29, 2010, 5:38pm UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/43 "2010-07-29T17:38:04Z")
> [@pulykamell](#): > > So, to sum this all up, I guess that leaves us with Tom inventing Cincinnati chili via the “ways” he served them: on spaghetti, with options of cheese, onions, and beans. In that sense, Tom created Cincinnati chili, right? But the Greek-spiced chili stuff, or putting it on a hot dog, that’s nothing new. Yes, I’ll give them the “ways” and means, so to speak. That’s perhaps the unique part of Cincinnati style Coney Island and what sets it apart. But claiming Greek Chili as solely a Cincinnatti invention is, I think, innaccurate. ---
**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\ **Post date:** [July 29, 2010, 6:14pm UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/44 "2010-07-29T18:14:03Z")
> [@carnivorousplant](#): > > > [@BrainGlutton](#): > > > > I just got some Szechuan pepper from an Asian grocery and I’m going to try it in chili. I’ll let you know how it works out. > > I’ve already posted this, but I roasted them in a skillet until they were literally smoking and them ground them up. By “roasted,” you mean, tossed them dry in hot skillet? The package I bought seems to be hulls only, no seeds. I don’t know whether they need any further treatment; but I do have a mortar and pestle, if grinding is necessary. I was planning to just throw a tablespoon in the pot at the initial sauteeing-the-onions-peppers-and-garlic-in-oil stage, since that seems to be how they’re used in Chinese cooking. (Other spices in chili, I usually add to the pot after browning the meat and after adding water and canned tomatoes.) ---
**Author:** ![even\_sven](https://avatars.discourse-cdn.com/v4/letter/e/dfb087/32.png) [@even\_sven](https://boards.straightdope.com/u/even_sven)\ **Post date:** [July 29, 2010, 6:27pm UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/45 "2010-07-29T18:27:29Z")
My favorite use of hua jiao (Sichuan peppercorn) is as a flavoring, along with hot peppers, on homemade potato chips. It’s addicting. ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [July 29, 2010, 6:39pm UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/46 "2010-07-29T18:39:06Z")
> [@BrainGlutton](#): > > By “roasted,” you mean, tossed them dry in hot skillet? Yes. > [@BrainGlutton](#): > > The package I bought seems to be hulls only, no seeds. Yes, you are supposed to discard the seeds with any stems. (I know, sounds like cleaning pot :)) ---
**Author:** ![gregorio](https://avatars.discourse-cdn.com/v4/letter/g/fbc32d/32.png) [@gregorio](https://boards.straightdope.com/u/gregorio)\ **Post date:** [July 29, 2010, 8:19pm UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/47 "2010-07-29T20:19:57Z")
> [@devilsknew](#): > > This is a pretty good recipe for the [Greek Style Chili](http://cleveland.about.com/od/favoriteneohiorecipes/r/cincychili.htm) **devilsknew** , would you say that recipe is spicy hot? My wife and I can stand a little heat; my daughters not so much. I’d be tempted to to cut the cayanne to 1/4 teaspoon or even less. Don’t know why I try to accomodate them though, darned picky eaters. ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [July 29, 2010, 9:03pm UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/48 "2010-07-29T21:03:10Z")
> [@gregorio](#): > > Don’t know why I try to accomodate them though, darned picky eaters. **4 Tbsp. chili powder???** :eek: So they won’t die, perhaps? ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 29, 2010, 9:24pm UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/49 "2010-07-29T21:24:07Z")
> [@carnivorousplant](#): > > > [@gregorio](#): > > > > Don’t know why I try to accomodate them though, darned picky eaters. > > **4 Tbsp. chili powder???** :eek: > So they won’t die, perhaps? That recipe is for 3 pounds of meat. Chili powder isn’t necessarily all that hot, depending on the brand, as it’s a mix of chili peppers and spices (most notably, cumin.) The standard recipe on Gephardt’s brand of chili powder calls for a tablespoon per pound of meat, but doesn’t have as much liquid as the Cincinnati chili recipe. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [July 29, 2010, 9:26pm UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/50 "2010-07-29T21:26:44Z")
> [@carnivorousplant](#): > > > [@gregorio](#): > > > > Don’t know why I try to accomodate them though, darned picky eaters. > > **4 Tbsp. chili powder???** :eek: > So they won’t die, perhaps? If we’re talking ancho or that commercially mixed chili powder (like Schilling or whatever) that’s not a lot of chili powder, especially for 3 pounds of beef. Shit, scooped again. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [July 29, 2010, 9:44pm UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/51 "2010-07-29T21:44:40Z")
That’s a very small amount of cayenne for such a large volume as others have pointed out, it won’t be spicy… greek chili is classically not very hot, but it is flavorful and spicy in other ways. ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [July 29, 2010, 11:24pm UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/52 "2010-07-29T23:24:02Z")
> [@Chefguy](#): > > Shit, scooped again. Nonetheless, Sir, you are both Braver Men Than I! …Of course, there is a great mound of cheese on that…that thing! 🙂 ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [July 30, 2010, 2:01am UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/53 "2010-07-30T02:01:43Z")
> [@carnivorousplant](#): > > > [@Chefguy](#): > > > > Shit, scooped again. > > Nonetheless, Sir, you are both Braver Men Than I! > > …Of course, there is a great mound of cheese on that…that thing! > 🙂 Everyone has his own tolerance, of course. But commercially prepared chili powder is really very mild. I add chipotle powder, paprika and a bit of cayenne, then add diced peppers. I don’t do Scotch bonnets or habaneros or pequines or ghost peppers or any of that shit that makes your eyes bleed, though. ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [July 30, 2010, 2:27am UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/54 "2010-07-30T02:27:14Z")
> [@Chefguy](#): > > habaneros I had one of those in the “mixed hot peppers” from our local but online Farmer’s Market and through the m----r f—er away. 🙂 And, _ **DAMN** _ why waste good sirloin on that? Use ground sirloin or ground round for chili! ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [July 30, 2010, 2:48am UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/55 "2010-07-30T02:48:09Z")
> [@carnivorousplant](#): > > > [@Chefguy](#): > > > > habaneros > > I had one of those in the “mixed hot peppers” from our local but online Farmer’s Market and through the m----r f—er away. 🙂 > > And, _ **DAMN** _ why waste good sirloin on that? Use ground sirloin or ground round for chili! Yea, I’d use ground chuck… oh, and the secret to good greek chili is never to skim the beef fat, or only drain half of the fat. You need a light scum of reddish brown fat across the top of the pot. ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [July 30, 2010, 2:51am UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/56 "2010-07-30T02:51:12Z")
> [@devilsknew](#): > > You need a light scum of reddish brown fat across the top of the pot. Urp. 🙂 ---
**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\ **Post date:** [July 30, 2010, 3:49am UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/57 "2010-07-30T03:49:08Z")
> [@carnivorousplant](#): > > > [@Chefguy](#): > > > > habaneros > > I had one of those in the “mixed hot peppers” from our local but online Farmer’s Market and through the m----r f—er away. 🙂 > > And, _ **DAMN** _ why waste good sirloin on that? Use ground sirloin or ground round for chili! Chili was invented to make cheap, tough cuts of meat palatable. That’s why you stew it so long. I’ve even seem recipes for making it with pemmican. Stuff cowboys would bring on the trail. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [July 30, 2010, 4:02am UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/58 "2010-07-30T04:02:42Z")
> [@BrainGlutton](#): > > > [@carnivorousplant](#): > > > > > [@Chefguy](#): > > > > > > habaneros > > > > I had one of those in the “mixed hot peppers” from our local but online Farmer’s Market and through the m----r f—er away. 🙂 > > > > And, _ **DAMN** _ why waste good sirloin on that? Use ground sirloin or ground round for chili! > > Chili was invented to make cheap, tough cuts of meat palatable. That’s why you stew it so long. I’ve even seem recipes for making it with pemmican. Stuff cowboys would bring on the trail. Same for any stewed meat, really. Ground meat is just a quick way to get the dish on the table. On the other hand, I simmer my spaghetti sauce for about four hours. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [July 30, 2010, 8:13am UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/59 "2010-07-30T08:13:07Z")
Or hell, if you are going to go all out for Greek Chili, why not use a Ground Lamb’s Breast, Ground Beef Chuck Roast, and a fresh Pork Sausage Mix? That would be ideal, and damn tasty, the intermingling of the fats. ---
**Author:** ![Acantha](https://avatars.discourse-cdn.com/v4/letter/a/9fc348/32.png) [@Acantha](https://boards.straightdope.com/u/Acantha)\ **Post date:** [July 30, 2010, 8:51am UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/60 "2010-07-30T08:51:01Z")
> [@BrainGlutton](#): > > [This thread](http://boards.straightdope.com/sdmb/showthread.php?t=570374) made me wonder. Has anyone tried making chili with Szechuan peppers? How did it turn out? I have no idea if it would be good or not. Do they make a hot sauce based on Szechuan peppers? I’d be inclined to try adding sauce to chili at the table first as an experiment. (says the person who adds Sriracha/rooster sauce at the table on a regular basis.) [Previous page](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192.md?page=2) [Next page](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192.md?page=4)