Comments on: The Elements of Chili http://thepauperedchef.com/2009/01/the-elements-of-chili.html Sun, 14 Mar 2010 04:29:19 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Harley http://thepauperedchef.com/2009/01/the-elements-of-chili.html/comment-page-1#comment-9902 Harley Fri, 13 Nov 2009 01:08:56 +0000 http://blakeroyer.com/?p=144#comment-9902 I just made it, following your recipe to the T. Well, maintaining two copies is a problem, because the other version (which I was following, totally oblivious to the existence of this version) did not say when to put in the tomato sauce, and there were no helpful notes about adding liquids... Anyway, I found it tasted dry and metallic. I used good quality Hungarian paprika – should I have used smoked Spanish paprika? I know Hungarian paprika has a bit of a metallic, earthy taste that might have been the cause... I had to add some brown sugar in the end to cut the metallic bitterness. I just couldn't get over it. Was it supposed to be spicy, or just have a little heat? Anyway, sorry for the criticism. It just didn't turn out as tasty as I'd hoped... I just made it, following your recipe to the T. Well, maintaining two copies is a problem, because the other version (which I was following, totally oblivious to the existence of this version) did not say when to put in the tomato sauce, and there were no helpful notes about adding liquids…

Anyway, I found it tasted dry and metallic. I used good quality Hungarian paprika – should I have used smoked Spanish paprika? I know Hungarian paprika has a bit of a metallic, earthy taste that might have been the cause… I had to add some brown sugar in the end to cut the metallic bitterness. I just couldn’t get over it.

Was it supposed to be spicy, or just have a little heat?

Anyway, sorry for the criticism. It just didn’t turn out as tasty as I’d hoped…

]]> By: Chili Charlie http://thepauperedchef.com/2009/01/the-elements-of-chili.html/comment-page-1#comment-90 Chili Charlie Thu, 05 Feb 2009 17:00:12 +0000 http://blakeroyer.com/?p=144#comment-90 <p>I love it when people take the time to detail their creations. I'm going to drop a link to this post from my website.</p> I love it when people take the time to detail their creations. I'm going to drop a link to this post from my website.

]]> By: Phoo-D http://thepauperedchef.com/2009/01/the-elements-of-chili.html/comment-page-1#comment-89 Phoo-D Fri, 30 Jan 2009 14:32:44 +0000 http://blakeroyer.com/?p=144#comment-89 <p>This is such a helpful post! Thank you for detailing your process and recipe. I'm working on concocting a buffalo meat chili recipe for the weekend, and had been planning to use chunked meat rather than ground but for no particular reason - now I know why!</p> This is such a helpful post! Thank you for detailing your process and recipe. I'm working on concocting a buffalo meat chili recipe for the weekend, and had been planning to use chunked meat rather than ground but for no particular reason – now I know why!

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