If your chilis not spicy then what even is the point /Half jk i know some people cant handle the spice
Ideal chili involves cooking ground beef with fresh hot peppers, fresh garlic, onion powder and chipotle powder, then dumping in a pot with two cans of rotel, one of diced tomatoes, and two cans of beans and a little water, and then just waiting for two hours. And masa to thicken at the end.
Ideal chili is chili that's in front of me. Also it should have been sitting in the fridge for at least a day after cooking.
I think they're vanilla? tasty syrup flavor. also for some reason blending blue and yellow freezies makes something close to lime, or at least it did when I tried it as a youngster chipotle is so nice as a flavoring; I'm not big on strong smoky flavors, but chipotle mayo? bring it on, that shit's delicious. cooking with jalapenos is about as adventurous as I get re: fresh chilies. dried anchos are good when reconstituted with hot water and turned into a paste, especially with garlic. how about hot sauces? I recently discovered Valentino's hot sauce and it's the perfect condiment hot sauce, I'm thinking of getting the extra hot also (it comes in regular or extra hot, no middle ground) for when I add it to things so I don't have to use a large amount. sriracha is good when cooked into things, but used fresh I find it has a bit of a tomatoey flavor I'm not super keen on. sambal oelek (chili garlic paste) is great in chili or meat sauces. this is a masochism sandwich. also, so incredibly pointless that I love it somehow.
speaking of chili: i normally don't eat it bc acid reflux lol, but my partner's mom made this deer chili and it was the most savoury-sweet delightful chili id ever eaten in my life. best chili. it was really good!
@budgie also iirc, most white freezies are like 'cream soda' flavour. but some are coconut. depends on the brand.
What brand are we talking here? Because there's huge variation in varieties, and on top of that some of the "soy sauce" in grocery stores is actualfax not soy sauce.
