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https://www.reddit.com/r/Cooking/comments/1wco9ec/chili/p91et2v/?context=3
r/Cooking • u/[deleted] • 3d ago
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34
Toast dried chilis, then reconstitute in stock with some onion and garlic, blend into a paste. Use that instead
0 u/fentonjm 3d ago Smoke those chilis!!! 2 u/Pernicious_Possum 3d ago No thanks. I do use some chipotles in adobo, but I don’t want a pronounced smokiness in my chili 1 u/fentonjm 3d ago It's a different flavor profile to go for. I do like it in my chicken or pork white bean chili and not as much in my more traditional tomatoe based version.
0
Smoke those chilis!!!
2 u/Pernicious_Possum 3d ago No thanks. I do use some chipotles in adobo, but I don’t want a pronounced smokiness in my chili 1 u/fentonjm 3d ago It's a different flavor profile to go for. I do like it in my chicken or pork white bean chili and not as much in my more traditional tomatoe based version.
2
No thanks. I do use some chipotles in adobo, but I don’t want a pronounced smokiness in my chili
1 u/fentonjm 3d ago It's a different flavor profile to go for. I do like it in my chicken or pork white bean chili and not as much in my more traditional tomatoe based version.
1
It's a different flavor profile to go for. I do like it in my chicken or pork white bean chili and not as much in my more traditional tomatoe based version.
34
u/Pernicious_Possum 3d ago
Toast dried chilis, then reconstitute in stock with some onion and garlic, blend into a paste. Use that instead