I just got back from a shopping trip. My plan was to pick up some more butter and cream since I just discovered I was out of both. I figured that I would try out one of the local organic food stores and see if maybe they had some good chocolate in addition to the other ingredients I was after.
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Over the last few days I have been working on perfecting my chili recipe, perfection may never happen but I’m starting by making my own chili powder and using that in the most basic chili recipe I have to see the difference it makes. For those of you interested in just the recipe skip to the bottom. Chili powder is made from dried ground chiles and other spices. After looking around at some other recipes I settled on Ancho chiles, New Mexico Chiles, Pequin Chiles, Chipotle Chiles, Hot Hungarian Paprika, Garlic Powder, Cumin, Mexican Oregano and for a unique, smoky, taste: Lapsang Souchong Tea. The addition of dried tea leaves is unusual as far I I know but Lapsang Souchong is a unique tea. It’s made by smoking black tea leaves over a pine fire. If you have ever been camping and smelled your clothes after you get back then you know the smoky odor of Lapsang Souchong. It has a very pungent smell and a unique taste. Honestly I wasn’t overly fond of drinking it and it has been sitting in a cabinet for a while now. But when I wanted to add a smoky taste to my chili powder I figured it would work perfectly. (more…)
Well here’s my first post, we’ll see if this whole idea works out.
