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Home Cooking 39

How to improve intensity of flavour in chili con carne?

Ramius | Mar 11, 201502:17 PM

This year I have been making chili con carne a few times, and I just had my family over for dinner. But I wish it would taste even more chili. My version becomes just strong enough but not unpleasant, but it tastes more "meat with brown sauce". I wish the chili flavour could be more present.

I used 5 cascabel chilis, 2 pasilla chilis, an 4 arbol chilis. Boiled them for 20 minutes, and made a purree out of it. Then I heated up oil in the casserole, added five large onions, then the puree. Then I added my browned meat, used the water from the chilis, added a bit more water. Then added 1tbs of salt, couple of laurel leafs, tbs of oregano, some whole cummin seeds and at last a tbsp of hot chili powder.

This all simmered for two hours, and the meat tenderness is amazing and everything. But I suspect that the heat mostly came from the chili powder. The other dried chilis, which are quite expensive here, didnt really come through. Should I be using fresh chilis in addition too?

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