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NPHuskerFL said:Hatch Chile is best but, they're not in season so you'd probably have to get canned at the moment.
Anahein or ancho will work in a pinch, roast to char skin, place in a ziploc for an hour or more while hot. Overnight is ok
I have been doing chili, pasta sauce and a few other acidic dishes over 40 years and as long as I don't store the acid in the pot for several days no problem long before enameled. A good pot picks up a patina that is like enamel over the years. Ask the pilgrams!clemsontyger97 said:Thanks all for the suggestions. In doing some more reading throughout the forum, I've learned that I need enameled for high acidity (chili, etc). Yet I've seen pics of chili being cooked in regular CI. Sounding like I may need one of each Or can one reasonably get by with a regular even for chili/tomato based?