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01-11-2015 12:07 AM
01-11-2015 12:19 AM
Personally, I like to be able to taste the food.
Sometimes I think that something can be too spicy where the spiciness gets to be too hot, and can take over the flavor of the food/dish, where all that you taste is hotness and spiciness. So, I tend to like things that are more on the "mild side."
01-11-2015 12:24 AM
For a competition, I would not go too spicy. Toast your spices in a dry pan first for good flavor complexity. Tomatillos are a good addition to white chili.
01-11-2015 12:26 AM
i like it somewhere in between.....some spice, but not too much heat. i prefer to put out toppings that can make it hot. that way everyone can choose.
01-11-2015 09:49 AM
01-11-2015 10:01 AM
01-11-2015 10:26 AM
Chili can be quite tasty without a lot of spice. If it's too hot, it takes away the flavor and I can't enjoy eating it. Good, solid, taste for me.
01-11-2015 03:32 PM
On 1/11/2015 pommom said:Chili can be quite tasty without a lot of spice. If it's too hot, it takes away the flavor and I can't enjoy eating it. Good, solid, taste for me.
This is my thinking too.
Sometimes people get too much into the 'hot' aspect and then it becomes about the hot and not about the flavor. I think a white chicken chili not be that particularly hot. I'd concentrate on flavors. I like to flavor each layer of the recipe as I go and I know I'll end up with great flavor. I don't use the more arid HOT type stuff like cayenne with mine. Maybe that's just me and, honestly, I'm not really into 'hot' anyway. I love chilis but I don't love anything that's very hot. There are more flavorful ways to get a little heat in there.
01-11-2015 04:09 PM
We had one at work too. I did chicken chili, the only one that did. A traditional chili won.
The next time, I'll do the Wendy's chili recipe you can find online.
01-11-2015 04:23 PM
I agree that for me chile is more about flavor and less about hot, though a certain amount of 'spicy' is my choice... That said, on the rare occasions that I make chile, I usually default to a more traditional recipe, skipping the 'white', chicken and turkey varieties...
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