Chili with bitter aftertaste and not enough kick

spouky
  • Chili with bitter aftertaste and not enough kick spouky

    I cooked chili using the following ingedients:

    • Oil for sauteing
    • 1.5 pounds beef, minced
    • 1 large white onion, finely chopped
    • 1 red bell peper, diced
    • 1 orange bell pepper, diced
    • 2 Tbsp tomato paste
    • 1 14 oz can of chopped tomatoes
    • 1 12 oz bottle of beer
    • 2 tsp sugar

    • 1 1/2 tsp ground cumin

    • 1 1/2 tsp cayenne peper
    • 1 tsp red peper flakes
    • 2 tsp Tabasco
    • 1 tsp dried oregano
    • 1 tsp smoked paprika
    • 1/2 tsp garlic powder
    • 1 tsp crushed coriander seeds
    • 2 tsp Worchestershire sauce

    • 1 can of cooked red kidney beans (drained and rinsed)

    The method was, basically:

    • Saute onions and pepers for approx 5 minutes
    • Brown beef
    • Add tomato paste, and mix
    • Add can of tomatoes and mix
    • Add beer
    • Add sugar, salt and pepper
    • Boil for approx 20 min
    • Add remaining spices
    • Cover and simmer for 2.5 hours
    • 20 minutes before it's done, add the beens

    Two problems:

    • A slight bitter aftertaste
    • Not enough kick

    I think that the bitter aftertaste is from the cayenne pepper. I have read that cayenne pepper is quite neutral in taste (not bitter) and carries a lot of heat. Is this correct?

    Then I tried this: Put a couple of spoonfuls of chili on a plate. Add 1/4 tsp (approx) of cayenne pepper and mix. Taste. Well, the heat increased, but not TERIBLY so (it was perfectly eatable). Also the bitter aftertaste became worse.

    I also tried tasting a tip of a teaspoon of cayenne pepper, directly. Ok it was hot, but not unbearably so. Most of the heat was in my throat, not in my mouth (mostly as an aftertaste), and I did have that bitter aftertaste

    Can something be wrong with my batch of cayenne peper? Or is this how cayenne peper realy tastes?

    I could reduce the amount of cayenne in my recipe, but then I would need something to increase the heat.I could go with more tabasco (I tried this on a spoonful of chili) but this would, also, increase the acidity (tastes a bit sour) which is not terible, but not ideal either

    Any sugestions?

  • I've never known cayenne pepper to have any flavor, so if it is bitter you may have a bad batch, or the brand you are using may have put in additives that give it a bitter flavor. You may have other sources of bitterness:

    • beer: brewers add hops to beer to give it bitterness, and some beer is more bitter than others, it depends on which type you chose
    • Tomato paste: this can have a bitter taste if it is not fried off. If you add it directly to liquid it often adds bitterness to a dish
    • Kidney beans: I've always found that canned kidney beans have a bitter taste, even if rinsed

    So there's other ways you could get bitter chili. I'd balance it out by adding some sugar or honey plus maybe a bit of lemon juice or tamarind paste.

  • Different brands of cayenne pepper taste quite different. Some not so good.

    I bought some Frontier Cayenne Pepper from Amazon. I was curious how hot that actually was, so I put some on a spoon and tasted it. Definitely hot (as in, I do not recommend repeating this experiment). Also had a nice pepper flavor.

    Tried the same with my store brand that I had before. Was not hot (at least, not compared to the Frontier stuff!), and also tasted pretty bad. More like dirt. Spit that out, and deposited the rest in the trash.

Tags
spicy-hot chili
Related questions and answers
  • 2 cups beef broth ½ cup of 2% milk 1 15 oz can red pinto beans (drain) 1 15 oz can black beans (drain) 3 fresh tomatoes (cut to small chunks) 1 15 oz can tomato sauce 1 6 oz can tomato paste 1 tablespoon cider vinegar 2 large onions, diced finely 1 large green bell pepper, diced finely 6 cloves garlic, minced 1 tablespoon sugar 1 tablespoons cumin, ground 1 teaspoon dried thyme 1 teaspoon dried... with stirring for 12 minutes. Pour in the beef broth, milk. Add pinto beans, black beans, cream cheese, diced tomatoes, tomato sauce, tomato paste, cider vinegar, chipotle, chili and habanero peppers. Stir

  • with a biology background 'capsicum' also includes hot peppers (aka chilies or chili peppers) Peppers (US) (note the plural), is typically short for chili peppers unless qualified as sweet peppers or bell peppers, or specified as peppercorn. Colored peppers (US), (eg, red peppers, green peppers), typically refers to bell peppers unless qualified (eg, 'hot red peppers', 'small red peppers') Pepper (US) (note the singular) refers to black peppercorns unless otherwise qualified. Red pepper (US, note the singular) refers to dried, red chilies (typically cayenne) that has been dried and ground or crushed

  • in, but it isn't. A rough outline of what I do: Make roux with vegetable oil and flour in a 1:1 ratio. Mix in bell pepper, celery, and onions (aka "trinity"); stir frequently for 10-20 minutes. Mix in garlic, cayenne pepper; stir for two minutes. Mix in thyme, bay leaves, white wine; bring to boil. Add chicken, andouille, shrimp, tomatoes, clam juice, chicken broth; bring to boil and simmer... that it was more flavorful than the stew). 2. I've sometimes gotten lazy or been in a rush, so I only cook the trinity for 10 minutes instead of the full 20. (I've also noticed that the trinity gets

  • , then add to the pot. Add 1 cup fresh, chopped tomatoes. Slowly add 1 1/2 cups water. Add 1/2 tsp sugar, some salt, pepper, and I actually also added a dash of hot pepper sauce since it was so blah...So, last time I made gumbo, I got the veggies chopped (onion, celery, green pepper, and garlic) and then realized I had prepped twice as much as I needed. I froze the extra ingredients, labeled... could/should I add more flavor to the current batch? Process: Heat 1.5 TB oil, add 1.5 TB flour to make a dark brown roux. If I were using fresh veggies, I'd add them next. Instead, I held off. Add

  • I'm looking for a recipe for orange mousse without eggs, but hopefully with gelatine. I've tried to search for some recipes on google but didn't really find anything too good. I have a very delicious recipe for mango mousse that I found on google that I've tried a lot of times. It would be great if someone could guide me with substituting it with orange rind/juice. I know that Orange recipes can become a bit bitter if not handled properly. Here's the Mango mousse recipe, which is a part of a mango mousse cake. 450 gr. mango 75 gr. sugar 2 tablespoons lemon juice 3 1/2 teaspoons gelatin 500

  • . This is the recipe I used. 2 oz Ground Beef Brown off in kettle and drain thoroughly 4 oz Canned, Chopped Spinach 4 oz Canned Carrots, Diced 4 oz Vegetarian Beans Open and drain all vegetables well 4 oz Applesauce 1 oz Tomato Paste 1/2 cup Potato Flakes 1 cup Bread Crumbs 2 oz Dry Milk Powder 1 tsp Garlic Powder or Flakes Combine beef and vegetables. Gradually blend in remaining ingredients until... chewing gum. I'm sure a peppermint or buttermint would also help with the aftertaste, but would prefer to fix my nutraloaf recipe or cooking technique. So how can I remove this metallic aftertaste

  • think correctly). In saucepan combine brown sugar, cornstarch, and salt. Whisk in half & half. Whisk constantly over medium heat till mix is thick and bubbly. Cook an additional 2 minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce... off the pies gently, got rid of that problem. This is the first time that I have had such a monumental departure from a recipe I have been following (probably luck so far). But can anyone see

  • So I just tried this recipe for banana muffins. They taste great (even directly after baking) and the texture is really nice and soft - like a muffin is supposed to be. The problem: They don't rise..., using 100% of the batter. I baked them on the middle tray of my oven, using heat only from the top and bottom, no ventilation. So I think that maybe they don't rise that nice because of the banana...: Ok, so here is the recipe: 180 g flour (I used Type 550 wheat flour) 120 g brown sugar 1 teaspoon baking powder 1 teaspoon baking soda a pinch of salt 75 g melted butter 4 ripe mashed bananas 1 egg

  • added the onion paste there wasn't much oil left and it didn't get fried. Now the dish tastes too oniony, and is almost unpalatable. I thought I could fix it by boiling the hell out of it, as onion turns sweet when you boil it - it was a long shot, but I was desperate. That didn't help. This is what I did - Fried some ginger garlic paste, and then put in one chopped tomato. After the tomatoes... tasted it, it tasted only of onions. Nothing really helped - added more water, cooked the hell outta it. Is there any way I can save the dish? Maybe heat up some oil in another wok and upturn the dish into it?

Data information