rro (04/06/83)
Has anyone on the net made chili according to a recipe given in "How to Throw a Chili Festival" found in the January, 1983 issue of Esquire? It uses 30 lb of chuck roast, but can of course be adjusted proportionately. I'll try it when I run out of frozen Roadrunner Chili and report if someone will help me to identify some peppers in the ingredients list. Four are used, but I only know about jalapenos. The others are all dried: ancho chili peppers, Japanese peppers, and chipotle peppers. There must be some aficionados of peppers out there--help! Rod Oldehoeft hplabs!csu-cs!rro Computer Science Dept. Colorado State University [I hope you haven't been bothered by this posting before; I've been having trouble posting news articles.]
benson (04/08/83)
In response to the request for information about chilies, I believe anchos are the large black chilies that can be purchased at any Mexican groceria. Chipotles are smoked jalapenos. They are just wonderful and give a very Mexican flavor to dishes (as well as being hot). The word chipotle comes from Nahuatl and means 'smoked'. Peter Benson decvax!ittvax!dcdwest!benson
tw (04/11/83)
#R:csu-cs:-214700:hp-pcd:3500007:000:1573
hp-pcd!tw Apr 10 23:38:00 1983
From: The Cuisines of Mexico, by Diana Kennedy
Chile Ancho:
The chile ancho is probably the chili most commonly used in Mexico. It is
the ripened and dried chile poblano, wrinkled and a deep reddish-brown color.
After soaking, it becomes a brick-red color. A large, good-quality ancho is
about 5 inches long and 3 inches wide, and it ranges from almost mild to
picante (hot). It is often stuffed. Toasted lightly and torn into small
pieces, it is used as a table sauce, or relish, but more often it is ground
to make the base of a cooking sauce. In Morelia it is confusingly called
pasilla, and I have seen it labeled pasilla in California.
Chile Chipotle:
This is a light-brown chile, with a wrinkled skin that smells distinctly
of smoke. It is in fact the chile jalapeno, ripened, dried, and smoked.
... Its name comes from the Nahuatl chil- ("chile") and poctli- ("smoke").
It can also be spelled chilpotle or chilpocle--all forms are used. The
average chile chipotle is 2 1/4 inches long and less than 3/4 inch wide.
It is very often used whole to season soups and stews, but is probably
most popular of all canned in vinegar or a red adobo sauce. The canned
ones are imported and available in all specialty stores carrying Mexican
foods.
There is no substitute for it.
-------
As for Japanese chilis (often called jap peppers, which is easy to
confuse with jalapenos if you're not paying attention), these are a
variety developed by the Japanese which are pretty similar to anchos,
although usually smaller. They're also usually easier to get.
Tw