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Questions RE: dried chilies


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Questions RE: dried chilies

EAF | Feb 24, 2006 09:44 AM

Some friends and I are planning to have a chili cook-off. I have a variety of dried chilies from Penzeys that I would like to use (chipotles, poblanos, anchos). Last time I used them in a chili I used the chipotles and they never really seemed to really soften up so there were these tough, chewy bits in the chili. My question is there a way to reconstitute dried chilies so that they are not tough or chewy yet still retain the flavor or is it better to just grind them into a powder and use them that way?

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