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Echeveria posted:How long do you figure an open can of chipotle in adobo is good for in the fridge? A long time if sealed in Tupperware.
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Nov 20, 2014 22:11
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Echeveria posted:How long do you figure an open can of chipotle in adobo is good for in the fridge? I've kept some around for a couple of weeks and haven't had any issues. I suspect when it goes bad, it'd be in the form of visible mold.
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Nov 21, 2014 01:23
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I've stored chipotladobo in tupperware for like two months. It's super acidic, so it's relatively safe to store long term, I would think. I make huge batches and eat them for months wherever I think a spicy, tangy, smoky bite would be helpful.
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Nov 21, 2014 01:51
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FaradayCage posted:I've heard conflicting reports, so I just freeze the open can in a ziplock and thaw at room temp whenever I need more. If repeated thawing/freezing worries you, I would blend the whole mess into a paste, freeze em in ice cube trays and store in a ziplock bag in the freezer. do this or you know, just buy another can since they're like .69 cents
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Nov 21, 2014 07:01
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Or man up and store it in your mouth or in your pot of chili.
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Nov 21, 2014 08:28
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People use less than a whole can for a single pot of chili? 
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Nov 21, 2014 13:05
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mindphlux posted:or you know, just buy another can since they're like .69 cents Ha! The only place I've been able to find them here, they cost $5.99. I really like the flavour of them but I'm a bit of a spice sissy. And I've only made batches of chili using about 500g of meat, which ends up being about 4 servings.
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Nov 21, 2014 16:45
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Martello posted:People use less than a whole can for a single pot of chili? Some of us have to cook for people who consider anything hotter than a bell pepper to be "spicy." 
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Nov 21, 2014 17:12
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Martello posted:People use less than a whole can for a single pot of chili? I think a whole can makes it too smoky. Tastes too much like BBQ instead of chili.
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Nov 21, 2014 17:30
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For those who like extremely spicy, healthy food (and because I feel compelled to post this every time chipotle in adobo is mentioned): Make this recipe. It's delicious, and do as I did and misread "1 canned chipotle in adobo sauce, coarsely chopped" as "1 can chipotle in adobo sauce, coarsely chopped". Use the whole loving thing, sear your taste buds off, and poo poo fire for a week. It was totally awesome and I'd definitely do it again. It's technically a vegan recipe but I used chicken stock instead of vegetable stock because gently caress that. I also used waaaaaaaaay more garlic than the recipe calls for, and stick blended it into a homogeneous puree. Good poo poo.
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Nov 21, 2014 17:42
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mindphlux posted:do this Where do you live that you can get them that cheap? I have a hard time finding them for two bucks as it is.
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Nov 21, 2014 17:45
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Party Plane Jones posted:Where do you live that you can get them that cheap? I have a hard time finding them for two bucks as it is. I'm in the middle of nowhere, Missouri and get them for under a buck at Walmart.
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Nov 21, 2014 17:59
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kittenmittons posted:Some of us have to cook for people who consider anything hotter than a bell pepper to be "spicy." Gotta train em. My wife used to hate spicy food but after two years of eating my cooking and making her own cooking spicier and spicier, she can actually eat a hot buffalo wing without crying. So a couple years from now she'll be able to handle adult spicy.
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Nov 21, 2014 19:02
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CowboyKid posted:I think a whole can makes it too smoky. I've had good luck with rinsing the adobo sauce off of the chipotles before throwing them in. I agree the flavor of the sauce can be a bit overpowering.
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Nov 21, 2014 19:21
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The smoke should be in the peppers. The sauce is pretty much just paprika and vinegar.
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Nov 21, 2014 19:41
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dis astranagant posted:The smoke should be in the peppers. The sauce is pretty much just paprika and vinegar. Adobo should contain, at the very least, onions, garlic, tomato, and vinegar. I don't have a store bought can handy so I can't check, but I can't imagine something that anemic tasting like that.
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Nov 21, 2014 20:53
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I put the whole can of chipotle and sauce in a blender and puree, then store in a jar.
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Nov 23, 2014 03:00
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Put on a big pot this morning for the first time in yonks. Pacing around, waiting for it to cook. This evening's going to be good. Ended up going with a mix of ancho peppers and jalapeno peppers. Tomatoes - but no beans! I'm just a little bit of a heathen.
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Nov 23, 2014 15:54
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My can of chipotles has been covered and in the fridge for about a month. Smells fine, no mold, use or go get a new can (I have to go across town to get a new can)?
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Nov 23, 2014 17:53
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I'm mostly a GWS lurker but come back here every winter for assists on a delicious pot. Last year I had a bunch of friends over and it was unanimously the best pot of chili they've ever had. Tip o' the cap, thread. Also just could not resist adding to the laughs at that reddit chili, holy goddamn poo poo.
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Nov 23, 2014 17:55
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CowboyKid posted:I think a whole can makes it too smoky. I made a small pulled pork with a whole can of chipotles in adobo and my piss smelled like campfire smoke for a whole day.
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Nov 24, 2014 15:03
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Bob Morales posted:I made a small pulled pork with a whole can of chipotles in adobo and my piss smelled like campfire smoke for a whole day. Oh this is a really good idea. Could you post or pm me the recipe?
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Nov 24, 2014 17:27
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Echeveria posted:My can of chipotles has been covered and in the fridge for about a month. Smells fine, no mold, use or go get a new can (I have to go across town to get a new can)? Use it.
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Nov 24, 2014 18:01
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I did, and they were fine. I wish I could fine them somewhere closer to me. And cheaper.
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Nov 24, 2014 19:19
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Echeveria posted:Oh this is a really good idea. Could you post or pm me the recipe? It was basically season a 3lb pork butt with salt, pepper, garlic, paprika, cumin, brown sugar, sear it, throw in the can of chipotles (basically coat the top of the butt) and two chopped onions and like 4 seeded serranos. In the oven at 250-300 for 3-4 hours. Rip apart and make tacos and nachos out of it.
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Nov 25, 2014 15:25
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No fluids?
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Nov 25, 2014 17:47
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Echeveria posted:No fluids? A butt will give off a ton of fluids on its own when cooked with the lid on.
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Nov 25, 2014 19:29
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Bob Morales posted:I made a small pulled pork with a whole can of chipotles in adobo and my piss smelled like campfire smoke for a whole day. Is this a thing that happens with chipotles in adobo because I used a whole can in my last chili and my piss was distinctly smoky-smelling for about as long as that batch lasted Like I wasn't even trying to smell my pee it was just very aromatic
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Dec 2, 2014 00:35
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Fullhouse posted:Is this a thing that happens with chipotles in adobo because I used a whole can in my last chili and my piss was distinctly smoky-smelling for about as long as that batch lasted Well, the whole point of chipotles is that they're smoked in the drying process, so they pick up a lot of it.
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Dec 2, 2014 00:37
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I think campfire smoke is probably a step up from ammonia, don't see the issue here.
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Dec 2, 2014 15:57
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Zeno-25 posted:Try using leftover chili for chili dogs and Cincinnati style over spaghetti (just don't use Cincinnati style seasonings Chili dogs rule. As do chili fries. Hell I will sometimes do a little leftovers with a fried egg on top and some good toast. Chili rules.
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Dec 3, 2014 02:16
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is this the thread where someone posted a boss rear end chili recipe then screamed AM I A MAN NOW DAD?
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Dec 3, 2014 02:47
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Made some chili powder tonight out of what dried chilies I had, so- 1 Ancho 2 Pasilla Negro 1 Guajillo 2 Chipotle ~2 cayenne ~1 habanero The cayenne and habenero were sliced then dried so estimated the quantity. Until today I've only made the Alton Brown recipe so I'm anxious to try it. Also, I threw the cayenne and habenero in the skillet with everything else to toast, don't ever, ever, do that.
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Dec 6, 2014 04:42
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I made chilli today and I'm really struggling to get it really hot due to how pathetic the fresh peppers I can get are. I had 5 red chillies which is what they're called in the supermarket, about the heat of a jalapeno and 5 scotch bonnets for fresh peppers. Then had 5 dried habaneros, 2 chipotle, 2 guajillo, 1 mulato, 1 ancho and about 4 de arbols since I was running out of dried peppers. 3 chipotles in adobo too. I don't really want to put my entire amount of dried habaneros in so any suggestions on getting it hotter? I'm looking for fresh habanero level heat. I'm in the UK which is part of the problem with getting fresh peppers
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Dec 6, 2014 19:31
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Put more fat in your chili? Capsaicin is more soluble in oils/alcohols than water, so you might be able to get more mileage out of the chilies you do have by using fattier meat. EDIT: Also try using beer as the majority or only added liquid. If you're going to add tomato use paste instead of whole, crushed or pureed versions. P_T_S fucked around with this message at 14:34 on Dec 8, 2014 |
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Dec 8, 2014 14:32
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I tried some of that chili powder in soup and it's quite tasty with a little more heat than AB's recipe which what I wanted.
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Dec 8, 2014 22:18
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So, I've been itching to make some chili for the last month, but my wife's been on a no-red-meat kick, and meat in general has been really expensive. So, I caved and we're now apparently doing tofu chili with soy chorizo. Yeah... I'm trying to make the best of it. Any recommendations or recipes that you guys can recommend? I've got the cubed up tofu marinading in some really good Worcestershire sauce and oil right now to give it at least some kind of flavor. I'm used to doing the typical chunky style chili with stew beef, so I'm looking to keep it similar to that sort of style, but probably with slightly more lean towards the "mex" side of tex/mex.
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Dec 10, 2014 06:26
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neogeo0823 posted:my wife's been on a no-red-meat kick sever
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Dec 10, 2014 15:03
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neogeo0823 posted:So, I've been itching to make some chili for the last month, but my wife's been on a no-red-meat kick, and meat in general has been really expensive. So, I caved and we're now apparently doing tofu chili with soy chorizo. Yeah... I'm trying to make the best of it. Any recommendations or recipes that you guys can recommend? I've got the cubed up tofu marinading in some really good Worcestershire sauce and oil right now to give it at least some kind of flavor. I'm used to doing the typical chunky style chili with stew beef, so I'm looking to keep it similar to that sort of style, but probably with slightly more lean towards the "mex" side of tex/mex. what do you normally do for the "chili" part of your chili? oh and use beef broth/bouillon maybe? and I'm sorry..
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Dec 10, 2014 16:03
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neogeo0823 posted:So, I've been itching to make some chili for the last month, but my wife's been on a no-red-meat kick, and meat in general has been really expensive. So, I caved and we're now apparently doing tofu chili with soy chorizo. Make sweet potato chili, don't use stupid meat substitutes.
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Dec 10, 2014 16:26
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