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Chilli Con Carne Chilli Peppers
Chilli Peppers not only add heat to Chilli Con Carne but they can also add a lot of flavour and aromatics of their own which may or may not be desirable.
For me the ultimate pepper for Chilli Con Carne is the Jalapeno at the green stage. Most chillies mature at the green stage and then go through a further maturation and turn red. The aromatics are different between them. For Jalapenos the green chilli is less sweet than the red and has strong green grassy aromatics. The red Jalapeno has more fruity aromatics and can tend to take over the dish. However this may be something you like and prefer so experiment and see what is best to you.
The heat level of Jalapenos is low compared to many chillies which means you can add quite a lot to the chilli without killing everyone. Leave the seeds and placenta in if you want more heat.
Scotch Bonnets or Habanero chillies are fiercely hot but come with such strong fruity aromatics that they really can overpower the dish and detract from the meaty flavours.
Smoked Jalapenos (chipotles) are another great favourite. They come dried so soak them in warm water for a few hours to rehydrate and soften. The smoked flaour will add subtle tones to your chilli.
At the end of the day when it comes to fresh chilli peppers you will subject to what is available and
seasonal so use what you can get. However if you want to preserve chillies when in season they can be sliced
and pickled or brined in a jar or just frozen whole.
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