Chili Paste Essentials Up Your Game Recipes

SOUTH-OF-THE BORDER ESSENTIALS: CHILI PASTE

Steps:

• 1. PREP/PREPARE
• 2. You will need a saucepan, and blender to make this recipe. The blender can be a regular blender, stick blender, or a food processor fitted with an S-Blade. You could, of course, go "old school" and use a mortar and pestle, but that seems like a lot of work.
• 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this chili paste should last 4 - 6 weeks.
• 4. Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, and then save them for when needed. If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• 5. Chili Peppers The peppers you choose will determine the overall heat and flavor of your chili paste. To help you out, I have compiled a list of chili peppers; along with their flavor and heat level, measured in Scoville units. Consider this list a work in progress. You will notice that Bell Peppers (the first on the list), have no heat at all, while the Scorpion Chilies are up to 800,000. I tried some Scorpions once in a chili paste and woke up at hospital two days later and could not remember my name :-) Keep in mind, when you get into chilies this hot, a very little goes a looooong way. You have been warned. This recipe calls for 2 ounces (50g) of chilies, and while that may not seem like a lot, remember we are using dried chilies, and they do not weigh very much. As a matter of fact, after processed you should have 7 - 8 ounces of chili paste. As for working with most peppers, gloves are recommended. Bell Peppers, earthy flavor 0 Aji Paprika, mild, earthy Up to 500 Pepperoncini 100-500 Aji Panca, mild and fruity, poblano-esque 500-1,500 Red Anaheim-sweet, fresh form of New Mexico Chilies 500-1,500 Poblano 500-2,500 Mulato, chocolate/licorice-like flavor 500-2,500 Organic New Mexico, dried red Anaheim peppers 500-2,500 New Mexico, dried red Anaheim peppers 750-1,250 Organic Aji Panca, mild and fruity, poblano-esque 1,000-1,500 Green Anaheim, immature fresh New Mexico Chilies 1,000-1,500 Ancho, dried poblanos 1,000-1,500 Pasilla Negro, good in moles 1,000-2,000 Guajillo, mild flavor, some heat 2,500-5,000 Jalapeño, some heat, grassy-earthy flavor 2,500-8,000 Red Fresno, good in sauces & soups 2,500-10,000 Puya, similar flavor to Guajillo, spicy 5,000-8,000 Organic Chipotle Morita, smoked, dried Jalapeño 5,000-10,000 Yellow Caribe, great baked or in soups 5,000-15,000 Aji Amarillo, essential in Peruvian food 5,000-25,000 (continued in next step)
• 6. Brown (Meco) Chipotle. smoky & spicy 7,000-18,000 Chipotle Morita, smoked, dried Jalapeño 7,000-25,000 Urfa Biber, sweet, citrusy & smoky 7,500 Cascabel-round, with seeds that rattle 8,000-12,000 (continued in next step) Smoked Serrano, savory, not fruity heat 8,000-22,000 De Arbol, similar to cayenne 15,000-30,000 Japones, medium-strength Asian chile 15,000-36,000 Organic Aji Amarillo, essential in Peruvian food 40,000-50,000 Pequinspicy, hint of citrus, sweetness 40,000-50,000 Aji Limo Rojo, organic, slightly sweet, crisp 50,000-60,000 Tepin, powerful but brief heat 50,000-70,000 Fresh Thai, available red or green ~50,000-100,000 Dried Thai, used in Thai, Chinese cooking 50,000-100,000 Aji Cereza, milder substitute for Habaneros 70,000-80,000 Habanero, very hot, fruity/floral flavor 100,000-200,000 Organic Habaner, overly hot, fruity/floral flavor 100,000-300,000 Scotch Bonnet Chilies, similar heat to Habanero 75,000-325,000 Ghost Chilies, very hot, slight smokiness 300,000-400,000 Scorpion Chilies, incredibly hot Up to 800,000
• 7. Where is the Heat? If you want less heat, a lot of chefs will instruct you to remove the seeds from the pepper(s). In saying that they are implying the seeds are the source of the fire. Understand that removing the seeds will help a bit; however, they are not where the "real" heat of a pepper resides. The truth is, a pepper's intensity originates from the pith (membrane) and the ribs, not the seeds. Capsaicin, which is the chemical compound that holds all that fiery heat, is concentrated in the inner membrane of white pith and the ribs. The reason removing the seeds lowers the heat a bit, is simply because the seeds are in contact with the membrane, and some of the capsaicin rubs off. But the seeds do not contain any capsaicin of their own; hence, no heat. So, if you really want to tame the beast, go ahead and remove the seeds, but do not forget to scrape out the membrane, and cut out the ribs. Note on dry peppers: You can remove the seeds and cut out the ribs (I use a pair of kitchen shears), but it is almost impossible to remove the membrane, simply because it has dried and attached itself to the wall of the pepper. Removing the membrane is more for working with fresh peppers.
• 8. Gather your ingredients (mise en place).
• 9. Cut off the top of the peppers and shake out the seeds. Removing the ribs is up to you. Cut or tear them up, place into a bowl
• 10. Pour boiling water over them until they are covered.
• 11. Let them steep for 15 - 20 minutes.
• 12. Drain them using a colander but save the water in a bowl and reserve.
• 13. Add them to your blender, then add all the other Chili Paste ingredients.
• 14. Give them a few 1-second bursts, then start adding the reserved chili water, about a tablespoon at a time, until you reach your desired consistency. I wound up adding about 4 tablespoons of water.
• 15. Some chefs like their chili paste thick, almost like a tomato paste; however, I like mine almost pourable. Up to you.
• 16. Add the olive oil to a saucepan over medium-low heat.
• 17. When the oil heats up, add the chili paste, and stir constantly for about 5 minutes.
• 18. Stir in the scant 1/2 teaspoon of balsamic, remove from heat, then allow to cool.
• 19. Store in a suitable container (see notes of proper storage above), and place in the fridge until needed.
• 20. These are the chilies I used for this batch of Mexican BBQ ribs (pictured at the top). They gave the brisket a mild heat with a hint of smoke.
• 21. PLATE/PRESENT
• 22. Use in all things South-of-the Border. Enjoy.
• 23. Keep the faith, and keep cooking.

CHILI PASTE

Steps:

• Mix 1/2 teaspoon of each fruit zest and all the juices with other ingredients.
• Add more spices if desired.
• Let stand at least 30 minutes before using (it should thicken).

CHILI PASTE

Steps:

• In a food processor, combine all ingredients. Add just enough oil so the paste mixes well, but remains thick. Check for seasoning.

AUTUMN ESSENTIALS: AWESOME AUTUMN CHILI

Steps:

• 1. PREP/PREPARE
• 2. For this recipe you will need a good heavy-bottom pot, like a Dutch oven.
• 3. What about frozen beef? This recipe calls for browning the beef before making the chili, so frozen beef would not work. So, plan ahead and defrost before making this dish. What type of beef is best? If you are using ground beef, then pretty much any type will do. If you are cubing it, then chuck would be my first choice; followed by brisket, short ribs, or round. Once you have finished the browning of the beef, make sure you drain off any excess grease before moving on. Can I use something other than beef? Yes, you can. Ground turkey, chicken; even turkey would work fine. You could leave out the protein, add some extra beans, and make it vegetarian. What kind of beans are best to use? I am using kidney beans, but red and black beans would work also. Just remember they need to be precooked. If you are looking for a good canned variety, Bush's beans are an excellent choice; plus, each can weighs' in at 16 ounces (perfect). If you buy chili beans that come in a pre-seasoned sauce. I would taste the sauce first. If it is not so great, rinse them before adding. If it tastes okay, chuck it in with the beans. FYI: Bush's beans have a kickin' sauce. Here is the recipe that I used for my beans: https://www.justapinch.com/recipes/side/other-side-dish/cooking-under-pressure-flavorful-base-for-beans.html?r=4 Can I freeze the leftovers? Absolutely. If properly sealed, they should last several months in the freezer. I would recommend freezing it in individual portions. So, any time you have the urge for a chili fix, just take it out of the freezer. If you are using Ziploc bags, do not toss the bag into a pot of boiling water, they are not designed to withstand the extreme heat of boiling. My suggestion would be to remove the frozen chili from the bag, place it in a small saucepan over low, low heat, cover, and allow that low heat to speed up the defrosting process.
• 4. What about the chili seasoning? There are a lot of chili seasonings on the market, and you probably have your favorite. Since I enjoy homemade, this is the one I used for this recipe. It is not a powder but a paste: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/chili-paste-essentials-up-your-game.html If you prefer a chili powder, this is one that works well with this recipe: https://www.justapinch.com/recipes/soup/soup-chili/diy-kick-butt-chili-powder.html?r=2 Why are you using chicken stock? My first batch used beef stock, and although it tasted okay, it was a bit too heavy for my tastes. So, I changed to chicken stock, and it came out perfect. Tamari sauce or liquid aminos in a chili? Okay, definitely not a traditional ingredient in a good pot of Texas chili; however, just a bit will deliver that Unami flavor that we love so much. If you wish, you could use a bit of Worcestershire sauce.
• 5. Gather your ingredients (mise en place).
• 6. Cut your beef into small cubes or use ground beef. I ground mine thickly, in what is known as a chili grind. Regular, store-bought, ground beef will do just fine.
• 7. Add the oil to a pot over medium heat, and then add the beef.
• 8. Allow to cook down, until all the liquid has evaporated, and the beef begins to brown, about 12 - 14 minutes.
• 9. Add the onions and garlic, then cook, stirring occasionally, until the onions soften, and the garlic is fragrant, about 6 - 8 minutes.
• 10. Add the seasoning spices.
• 11. Stir until combined, about 1 minute.
• 12. Add the liquid ingredients, and gently simmer for about 30 minutes.
• 13. Add the beans.
• 14. Gently simmer, partially covered, for about 60 minutes.
• 15. PLATE/PRESENT
• 16. Serve while nice and hot with some crusty bread, and good conversations. Enjoy.
• 17. Keep the faith, and keep cooking.

CHILI PASTE ESSENTIALS: UP YOUR GAME

Steps:

• 1. PREP/PREPARE
• 2. Besides a saucepan, to finish the chili paste, you will need a good blender, or food processor. I found that an immersion blender did not get the paste as smooth as I desired.
• 3. There are hundreds of different chili types... HUNDREDS. They range from the hottest of the hot, like the Carolina Reaper, with a Scoville heat rating of over 2 million. In other words, if you were to take a bite of one of these hotties, you would quite literally wind up in the hospital. And, then we go all the way down the scale to the humble bell pepper with a Scoville heat rating of zero. By comparison, the Jalapeño, which many of have sampled, has a Scoville heat rating of 2,500-5,000. Mild by some standards, but hot to others. Chiles can be sweet like the Anaheim, hot like the árbol, smoky like the guajillo, or fruity like the pasilla. Whatever you choose, the chiles will be the major flavor influence of your chili paste. If this is something that intrigues you, then have some fun, and as time goes by, experiment with different varieties. However, to save time, and give you a base from which to start your journey, let me give you my recommendation for a good chili paste base. I start with these four chilies (pretty much in equal amounts) and branch out from there: • Ancho Chiles 1,000 to 2,000 Scoville Heat Units • Pasilla Negro Chiles: 1,000 to 2,000 Scoville Heat Units • Guajillo Chiles: 2,500 to 5,000 Scoville Heat Units • Arbol Chiles: 15,000 to 30,000 Scoville Heat Units After years of playing about this is my base. If I want it milder, I will tone down the Arbol chiles; if I want it hotter, I might throw in a few Cayenne, Habanero, or Ghost peppers. FYI: The Scoville scale runs like this: • Mild (100 to 2,500) • Medium (2,500 to 30,000) • Hot (30,000 to 100,000) • Extra Hot (100,000 to 300,000) • Extremely Hot (above 300,000)
• 4. How to buy chilies Make sure that they are still pliable. If they crack when you bend them inside their packaging, they are old and probably have lost most of their flavor. FYI: You can freeze dried chiles in Ziploc bags, and they will remain useable for a year or more.
• 5. What is with the cumin? Okay, this is an optional item, but I do not think I have ever made a good chili without adding some cumin. By cooking it with the chilies, it infuses its flavor into the chili paste in a perfect blending. However, I understand that not everyone enjoys the flavor that cumin brings to a recipe, so if you do wish to add it; just leave it out.
• 6. Storage You can store chili paste in the refrigerator for a week to 10 days. Or, you can freeze it for 6 - 8 months. I like to use an ice-cube tray and freeze it in tablespoon units. Once frozen I take them out of the tray and toss into a Ziploc freezer bag. When I need some, I simply take out the proper amount and toss them in the pot.
• 7. THE RATIO The ratio of chili paste to chili powder is 4 to 1. So, if the recipe calls for a tablespoon of chili powder, you will need 4 tablespoons of chili paste. The good news is that when you make chili paste, the volume of paste is 4 - 5 times greater than contained in a jar of chili powder. So, not only does it taste better, you are getting more. And, if you purchase your chilies in bulk, it is actually cheaper to make paste than to purchase the dried stuff at the grocer.
• 8. Gather your ingredients (mise en place).
• 9. Cut off the tops of the chilies and deseed. Do not go crazy here, just remove as many seeds as possible. And, do not forget, if you have sensitive skin, please wear gloves.
• 10. Optional Step Toasting the chiles is optional; however, it really helps to bring out their flavors. Set a rack in the bottom position and preheat the oven to 350f (175c). Spread out the chilies on a baking sheet and add to the preheated oven. Turn once or twice until fragrant, about 3 - 4 minutes.
• 11. Add the chilies to a saucepan, pour in 2.5 cups of the chicken stock (reserve the remainder of the stock), then simmer and stir until they soften, about 10 - 12 minutes.
• 12. Allow them to cool down, for about 10 minutes, then place into a blender.
• 13. Blend-baby-blend, until smooth.
• 14. If the mixture is too thick add some of the chicken stock, a bit at a time until the paste is pourable.
• 15. Store, using the earlier suggestions.
• 16. Use in any recipe that calls for chili powder and taste the difference. Enjoy.
• 17. Keep the faith, and keep cooking.