Chili con carne. Many people think of a dish with kidney beans in a minced meat sauce, a favorite at school camps and youth hostels. However, this isn't a pack for a chili con carne with minced meat and beans, but for a Texas Chili, which is a layered beef stew with a deep, smoky flavor. This pack includes a mix of different peppers to make Texas Chili con carne, following the recipe from Wat Schaft De Podcast! It also contains a description of the recipe for one portion: for 4-6 people. For that, you'll use half of the peppers in the pack. Click here to listen to the podcast and check out the recipe.

The Wat Schaft de Podcast pack contains:
Ancho – 100g
The dried Ancho is a mildly spicy pepper with a black-brown color and a fruity, smoky flavor. The Ancho is the dried and ripe version of the Poblano.
Guajillo – 50g
The dried Guajillo has a strong fruity flavor with hints of berries/green tea. The Guajillo has a mild heat compared to other dried peppers, making it a popular flavor enhancer for many dishes.
Pasilla – 50g
The dried Pasilla peppers have a mildly spicy, strong, and refined flavor. 'Pasilla' is Spanish for 'little raisin,' because it's a dark brown, wrinkled pepper with a raisin-like aroma. This chili pepper has a rich, smoky, earthy taste with a hint of cocoa.
Smoked Chipotle – 50g
The Smoked Chipotle is a dried and smoked red Jalapeño pepper. They're known for their spicy, sweet, and smoky aroma and flavor. Because the Jalapeños are fully ripened, they have extra flavor and are sweeter than fresh green Jalapeños.
Red Habanero – 1 piece
The Habanero, also known as Adjuma in the Netherlands, is a very hot pepper. It has a tropical, fruity, but also very spicy flavor. Add it if you want to make your Chili con carne just a little bit extra spicy.