# 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:** 4
**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, 1:20pm UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/61 "2010-07-30T13:20:21Z")
> [@devilsknew](#): > > 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. Because lamb is too damn **expensive,** that’s why! ☹ ---
**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 30, 2010, 3:47pm UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/62 "2010-07-30T15:47:00Z")
> [@BrainGlutton](#): > > > [@devilsknew](#): > > > > 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. > > Because lamb is too damn **expensive,** that’s why! ☹ Do you have any Middle Eastern markets in your area? I can usually find lamb shoulder or ground lamb at about $2 to $2.50 a pound there. Even leg is around those prices. Oddly, the local Treasure Island (which is like a Whole Foods) often sells ground lamb at these prices, so keep your eyes peeled. Easiest is finding an ethnic grocery or butcher that caters to populations that eat a lot of lamb. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [August 3, 2010, 6:08am UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/63 "2010-08-03T06:08:17Z")
> [@devilsknew](#): > > > [@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. Here in Ohio we call this a case of the “Three C’s.” Cleveland, Columbus, and Cincinnati. Toledo is often overlooked as the red-headed stepchild of Ohio, even after Dayton. Wouldn’t trade it for anything… best people here, in all of Ohio ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [August 3, 2010, 7:15am UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/64 "2010-08-03T07:15:01Z")
We’ve experienced it locally with many funding projects, the Three C’s, with Governor Strickland’s recent deflection and outright blame of FEMA’s decision on Obama that our Tornado Relief doesn’t qualify for FEMA emergency funding. This is the State’s responsibility and I will never vote for Strickland again based on his squirming and shrewd manouvreing. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [August 3, 2010, 7:50am UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/65 "2010-08-03T07:50:03Z")
Strickland has made political hay with the death of seven Millburyians, how so many sheep around here are swayed, by taking advantage and listen to his forked tongue, I can only count. Poor Dumb Sheep. I cannot forgive these… these… politiks. I am just angry at this huckster. ---
**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\ **Post date:** [August 3, 2010, 1:21pm UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/66 "2010-08-03T13:21:26Z")
Well, I tried making a pot of chili with two tablespoons of Szechuan pepper, and I wouldn’t recommend it. It’s not that it ruined the batch, it’s just that the distinctive flavor it added . . . it’s just **not chili,** is the only way I can put it. I enter this in a chili cookoff and the judges aren’t going to spit it out but they’re going to look really confused. Also – I toasted the peppers in a dry pan, and the bottom got all covered with little black flecks and **I can’t clean them off.** ---
**Author:** ![gregorio](https://avatars.discourse-cdn.com/v4/letter/g/fbc32d/32.png) [@gregorio](https://boards.straightdope.com/u/gregorio)\ **Post date:** [August 3, 2010, 7:11pm UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/67 "2010-08-03T19:11:22Z")
And I made the Cincinnati Chili **devilsknew** linked to. I reduced the cayanne and accidentally doubled the beef broth. Oh well, more beef broth, less water than called for, not a problem. The verdict from all: delicious. Even the picky eater who won’t eat pasta with sauce (disgusting! she says) happily ate the chili served over spaghetti. I guess the trick is to call the noodles a condiment. That was a good meal and I will make it again. Loved the roundness of the flavours with a little suprise from the cardamonm. Thanks for veering the thread over to greek style chili, whoever it was. ---
**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\ **Post date:** [August 3, 2010, 9:07pm UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/68 "2010-08-03T21:07:32Z")
The phrase “Greek style” applies to only one thing and it is not made in the kitchen. ---
**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:** [August 3, 2010, 11:40pm UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/69 "2010-08-03T23:40:14Z")
Those little philo pastries made with spinach and goat cheese? ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [August 5, 2010, 5:48am UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/70 "2010-08-05T05:48:12Z")
> [@BrainGlutton](#): > > Well, I tried making a pot of chili with two tablespoons of Szechuan pepper, and I wouldn’t recommend it. It’s not that it ruined the batch, it’s just that the distinctive flavor it added . . . it’s just **not chili,** is the only way I can put it. I enter this in a chili cookoff and the judges aren’t going to spit it out but they’re going to look really confused. > > Also – I toasted the peppers in a dry pan, and the bottom got all covered with little black flecks and **I can’t clean them off.** Well what else did you add to your chili? Two Tablespoons of SPC is a whole frWAKIN’ lot for any recipe outside of hotpot\> Notice I stipulated, as an “accent spice”, with the subtle melange’ of greek chili? I l’ll tell you what, if any Texas judge can’t appreciate and truly wrap his tongue around a fresh bowl of Rudy’s Chili with oyster cackers and come back wantin’ more, even wit beans, then He is right “special”, bless his heart. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [August 5, 2010, 6:22am UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/71 "2010-08-05T06:22:10Z")
Rudy’s definitely has Allspice, Cinnamon, and Cocoa powder, boiled burger… otherwise I am stumped to their secret… Maybe fat, maybe spices, long simmer the fine texture; cumin, chile and cayenne? The perfect balance? Spaghetti, onions, and cheddar cheese are superfluous to the chili. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [August 5, 2010, 7:19am UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/72 "2010-08-05T07:19:26Z")
If you make greek chli, the authentic touch is standing over it with a Giant Potato Masher prosthesis… giving a good process and fine texture to the boiled and spiced ground meat. Netty’s , one of my favorite Coney Dogs has seemed to have changed their chili powder to a cheaper brand in these tough times, I can only say that they have changed something in their spice mixture within the last year. They won’t admit it, but there is a distubance in the Farce. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [June 25, 2011, 5:49am UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/73 "2011-06-25T05:49:51Z")
[Obama ate at Rudy’s](http://www.toledoblade.com/Economy/2011/06/11/Obama-s-visits-boost-economy-for-Toledo-restaurant-store.html). The Chrysler bailout worked and saved my town. And we made good on our debt. All you naysayers can kiss my ass. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [June 25, 2011, 5:56am UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/74 "2011-06-25T05:56:08Z")
I don’t recall seeing this thread before. But here goes: A. Szechuan peppers make a great addition to Chili. The more peppers you mix together, the better the flavor. B. My Chili is the best there is. And the only right way to make it. ---
**Author:** ![Oslo\_Ostragoth](https://avatars.discourse-cdn.com/v4/letter/o/a9a28c/32.png) [@Oslo\_Ostragoth](https://boards.straightdope.com/u/Oslo_Ostragoth)\ **Post date:** [June 25, 2011, 6:42am UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/75 "2011-06-25T06:42:02Z")
> [@devilsknew](#): > > [Obama ate at Rudy’s](http://www.toledoblade.com/Economy/2011/06/11/Obama-s-visits-boost-economy-for-Toledo-restaurant-store.html). > > The Chrysler bailout worked and saved my town. And we made good on our debt. > > All you naysayers can kiss my ass. Are you kidding me? ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [June 25, 2011, 7:11am UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/76 "2011-06-25T07:11:58Z")
> [@Oslo\_Ostragoth](#): > > Are you kidding me? Well, when you ask, “am I kidding you?” I would say, no. I am quite serious, are you kiddin’ me? You want to imagine what the autocalypse would look like compared to this recession. You invested in America and we reinvested you. ---
**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:** [June 25, 2011, 6:12pm UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/77 "2011-06-25T18:12:47Z")
> [@TriPolar](#): > > Szechuan peppers make a great addition to Chili. The more peppers you mix together, the better the flavor. I’m sure someone has already pointed this out, but they aren’t peppers. They are the husks of the fruit of the ash tree. Peppers augment them; it is sort of a tingling taste. They need to be heated until smoking, and crushed with a mortar and pestle. ---
**Author:** ![Rucksinator](https://avatars.discourse-cdn.com/v4/letter/r/898d66/32.png) [@Rucksinator](https://boards.straightdope.com/u/Rucksinator)\ **Post date:** [June 26, 2011, 2:06am UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/78 "2011-06-26T02:06:38Z")
> [@TriPolar](#): > > …B. My Chili is the best there is. And the only right way to make it. Well why don’t you give us the recipe? ---
**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:** [June 26, 2011, 4:59am UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/79 "2011-06-26T04:59:14Z")
> [@TriPolar](#): > > I don’t recall seeing this thread before. But here goes: > > A. Szechuan peppers make a great addition to Chili. The more peppers you mix together, the better the flavor. To expand on **carnivorousplant** ’s post: [These are Sichuan pepper(corns).](http://www.rasamalaysia.com/uploaded_images/szechuan_pepper.jpg) They are not spicy _at all_ and do not taste like peppers. They have a unique, tingly, numbing sensation to them (think like a very mild novocaine/lidocaine) that I have not encountered in anything else I’ve ever eaten. (They also have notes of citrus and mint to them.) ---
**Author:** ![China\_Guy](https://avatars.discourse-cdn.com/v4/letter/c/779978/32.png) [@China\_Guy](https://boards.straightdope.com/u/China_Guy)\ **Post date:** [June 26, 2011, 5:57am UTC](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192/80 "2011-06-26T05:57:28Z")
> [@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? No no and hell no. Not because I’m some chili purist (although Carol Shelby’s chili mixin’ used to be awesome and may still be for all I know), but because I think that sichuan peppercorns are seriously nasty. I want to puke every time I get one of those little fuckers snuck into my food. Maybe it’s like cilantro. There is a small percentage of people that think it’s the most vile stuff around, whilst the majority of eaters are neutral or think it is great. [Previous page](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192.md?page=3) [Next page](https://boards.straightdope.com/t/would-szechuan-peppers-make-a-good-addition-to-chili/548192.md?page=5)