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Chili con carne. Many think of a dish of brown beans in a minced meat sauce, a favorite at school camp and in the youth hostel. Only this is not a package for a chili con carne with minced meat and beans, but for a Texas Chili, which is a layered stew of beef with a deep, smoky flavor. This package contains a mix of different peppers to make the Texas Chili con carne, according to the recipe of Wat Schaft De Podcast! It also includes a description of the recipe for one serving: for 4-6 people. For this you use half of the peppers in the package. Click here to listen to the podcast and view the recipe.
The Wat Schaft de Podcast package 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 variant of the Poblano.
Guajillo – 50g
The dried Guajillo has a strong fruity taste with a tendency towards berries/green tea. The Guajillo has a mild taste in terms of heat compared to other dried peppers. This makes it a common flavor enhancer for many dishes.
Pasilla – 50g
The dried Pasilla peppers have a mildly spicy, strong and refined taste. ‘Pasilla’ is Spanish for ‘little raisin’, because it is a dark brown, wrinkled pepper with a raisin-like aroma. The 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 are known for their spicy, sweet and smoky scent and taste. Because the Jalapeños are fully ripened, they have extra flavor and are sweeter than the fresh green Jalapeño.
Red Habanero – 1 piece
The Habanero, also known as the Adjuma in the Netherlands, is a very hot pepper. The Habanero has a tropical, fruity but also very spicy taste. Add it if you want to make the Chili con carne just a little extra spicy.
€ 18,34
In stock
In stock
Chili con carne. Many think of a dish of brown beans in a minced meat sauce, a favorite at school camp and in the youth hostel. Only this is not a package for a chili con carne with minced meat and beans, but for a Texas Chili, which is a layered stew of beef with a deep, smoky flavor. This package contains a mix of different peppers to make the Texas Chili con carne, according to the recipe of Wat Schaft De Podcast! It also includes a description of the recipe for one serving: for 4-6 people. For this you use half of the peppers in the package. Click here to listen to the podcast and view the recipe.
The Wat Schaft de Podcast package 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 variant of the Poblano.
Guajillo – 50g
The dried Guajillo has a strong fruity taste with a tendency towards berries/green tea. The Guajillo has a mild taste in terms of heat compared to other dried peppers. This makes it a common flavor enhancer for many dishes.
Pasilla – 50g
The dried Pasilla peppers have a mildly spicy, strong and refined taste. ‘Pasilla’ is Spanish for ‘little raisin’, because it is a dark brown, wrinkled pepper with a raisin-like aroma. The 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 are known for their spicy, sweet and smoky scent and taste. Because the Jalapeños are fully ripened, they have extra flavor and are sweeter than the fresh green Jalapeño.
Red Habanero – 1 piece
The Habanero, also known as the Adjuma in the Netherlands, is a very hot pepper. The Habanero has a tropical, fruity but also very spicy taste. Add it if you want to make the Chili con carne just a little extra spicy.
– To keep dried chili peppers good for a long time, store them in an airtight package in the pantry or, even better, in the freezer. Avoid exposure to air, moisture, light and heat, as this can cause the dried peppers to discolor, mold and the taste will be reduced. The dried peppers can be kept for a long time, but for optimal taste and spiciness, do not store them for longer than a year. Click here for more information about storing and freezing dried chili peppers.
– Store the fresh peppers in the refrigerator or a cool, dark place like a pantry, basement cupboard, shed, etc. The ideal temperature is between 10°C and 13°C; this will keep the peppers fresh for the longest time, about 7 to 14 days. You can also freeze the peppers. Click here for more information on freezing peppers or other ways to preserve them for a long time.
– Dried peppers: Mexico
- Fresh Habanero: In the summer season (April-November) this product is grown in the Netherlands in our own greenhouses. In the winter season (November-April) this product is grown in the countries of Spain, Israel & Morocco by our own growers.
- To keep dried chili peppers good for a long time, store them in an airtight container in the pantry, or even better, in the freezer. Avoid exposure to air, moisture, light, and heat, as this can cause the dried peppers to discolor, mold, and lose flavor. Dried peppers have a long shelf life, but for optimal flavor and spiciness, store them for no longer than a year. Click here for more information on storing and freezing dried chili peppers.
- Store the fresh pepper in the refrigerator or a cool dark place in a pantry, cellar closet, barn, etc. Ideal temperature is between 10°C and 13°C, then the pepper stays good the longest, about 7 to 14 days. It is also possible to freeze the pepper. Click here for more information on freezing peppers or other ways to keep them for a long time.
– Dried peppers: Mexico
- Fresh Habanero: In the summer season (April-November) this product is grown in the Netherlands in our own greenhouses. In the winter season (November-April) this product is grown in the countries of Spain, Israel & Morocco by our own growers.
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