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chili no beans...beans no chili
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fishlessman
Posts: 32,754
im so confused, is it wrong that they're touching. made up about 8 quarts this weekend
made some overnight candied pickled peppers too
even tried the buttered sgetti thing
heres the real question, what is the ideal pepper for a texan chili, really no clue and the types of fresh peppers are limited up here to pretty much jalepenoes, habs, thai, and poblanonos. this batch was dried ancho passilla. newmexico, guajillo and thai with fresh jalepenos, powdered cayenne and powdered chilli, but what is the main chili pepper used in texas
made some overnight candied pickled peppers too
even tried the buttered sgetti thing
heres the real question, what is the ideal pepper for a texan chili, really no clue and the types of fresh peppers are limited up here to pretty much jalepenoes, habs, thai, and poblanonos. this batch was dried ancho passilla. newmexico, guajillo and thai with fresh jalepenos, powdered cayenne and powdered chilli, but what is the main chili pepper used in texas
fukahwee maine
you can lead a fish to water but you can not make him drink it
Comments
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How do you make canoed overnight peppers? Looks interesting.Cleveland, Ohio
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i just took 50/50 cider vinegar and water, got it boiling and dumped in alot of sugar, added the peppers and hard simmer for about 20 minutes, let it cool, added a bit more vinegar to taste and into the fridge overnight. sweet but hotTackman said:How do you make canoed overnight peppers? Looks interesting.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Wait, is that ketchup touching the chili!!! What is the world coming to?
I'm pretty fortunate that there are a few Mexican markets in the area now, and there are lots of different chiles. But prior to that, I ordered from Pendery's, out of Fort Worth. Really good chilis, and a selection of blends used by Terlingua winners, where, btw, beans are never in the bowl.
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gdenby said:Wait, is that ketchup touching the chili!!! What is the world coming to?---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Even with a limited supply of peppers - it all looks great to me, except for the plate thing, chilli always in a bowl - with or without beans....Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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TexanOfTheNorth said:gdenby said:Wait, is that ketchup touching the chili!!! What is the world coming to?
) i was tempted to make a traditional newengland bean sandwich with the chili
still, whats the standout chili that goes in a bowl of red, there must be some preference. i probably ate 2 quarts right from the pot skipping the bowl, plate bread all together, is that wrong too. most of those chilis seem so light in flavor i was eating them like dried spicey raisin jerky while scooping the chili from the pot
)fukahwee maineyou can lead a fish to water but you can not make him drink it -
Eating directly from the pot is expected; that's how you keep pace with the flavors!As for which chili to use... that's mainly up to what your looking for "heat" wise but any of the south western type peppers should work.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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gdenby said:Wait, is that ketchup touching the chili!!! What is the world coming to?
I'm pretty fortunate that there are a few Mexican markets in the area now, and there are lots of different chiles. But prior to that, I ordered from Pendery's, out of Fort Worth. Really good chilis, and a selection of blends used by Terlingua winners, where, btw, beans are never in the bowl.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Looks tasty. Its getting to be chili season around here. Can't wait to make a batch!
LRG BGE
Columbia, SC
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At least you were sober enough to put all the ingredients in...Green egg, dead animal and alcohol. The "Boro".. TN
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Don't know what is used in Texas, but I find that the little tiny piquin peppers add great zing. There's a couple called piquin, but what I'm talking about is around the size of a small bean. I understand they have good flavor, but I've never been able to get enough into my mouth w/o blisters.
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For myself, I always start with my home-grown cayennes...............................I like the heat as well as the flavor.John in the Willamette Valley of Oregon
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PS, always beans (sorry , @Mickey)!John in the Willamette Valley of Oregon
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fishlessman please send me your address
mjrawls at me.com
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
I love beans and I love Chili makes sense that they go together._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia
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