Korean Job Discussion Forums

[sojourner1]

I have been searching for chili powder and kidney beans to make chili with to no avail.

Any of you cooking chili? If so, where do get the chili powder and beans?

This is a favorite of mine that I cook at mom's place for the two us when I visit her. Spagetti is our other favorite and I am cooking it here just like at home, becuase HomePlus sells Classico 4 cheese sauce.

[VanIslander]

[PhD]

Kidney beans - Costco

Chili powder - Hannam's or Hadon House ? Itaewon

http://www.koreabridge.com/forums/index.php?showtopic=1111

[mrsquirrel]

Kidney beans are all out of date around here.

Not sure why but every can at the E-mart in Yonging are out of date and the supermarkets around here.

[Masta_Don]

Kidney beans are common enough. I've been to Hannam Market but didn't see chili powder, though I don't doubt they carry it. For me the problem is the tomatoes. The cherry tomatoes are too sweet and the bigger ones are too mealy/bland for me. When do they come into season?

[PhD]

[esetters21]

Yeah, I have had to improvise with making chili. Costco does carry both kidney and black beans (no black beans there today ). I usually make chicken chili so that is common enough anywhere. As far as the tomato paste or sauce, I just use Pace picante from Costco and some fresh diced tomato. There are places in and around Itaewon that have chili powder/seasoning, but I usually just use course ground black pepper, tobasco, and juice from a sliced jalapeno jar. Of course, the usual fresh onions and green peppers can be bought anywhere. It is not as good as I would make back home, but it gets the job done.

[VanIslander]

Nothing like a good chili

[kimchi_pizza]

Funny. I was just think'n of putt'n a batch together today as well. I managed to find everythin I need, but I find the ingredients all over town. I've found U.S. products in the most remote little marts. One little mart will carry chilli seasoning, then go to another little mart for kidney beans, then have ta dart to another little mart for celery and green/yellow/red peppers. I makes for a little adventure to make a pot of chilli!

"Indiana Pizza and the Raiders of the Lost Chilli!"

[swetepete]

That's a nice looking chili photo.
It might sound weird, but I love putting chunks of pineapple into chili. Soooo good...I think I'm gonna make some now...

[tob55]

Have a friend who is able to get some of the spices and other fixins for chili and tacos and burritos...we just had a taco fest a couple of weeks ago, and it was great...if you are looking for how he does it I can get in touch with him and let you know...PM me if you want any details...

[VanIslander]

[stevemcgarrett]

Isn't it pathetic how one has to scrounge around here to find any fresh beans whatsoever?

Where are the pinto beans, navy bean, pea beans, white beans, brown beans, kidney beans?

I guess Korea and most of East Asia simply doesn't grow them and when they import them it's by the can.

Crappola.

Celery in chil? I think not.

Pineapple? Is this Hawaiian chili, bruddah? Even Danno won't touch it.

Unless you live in or near Itaewon you're at a loss, aren't you?

The great Texas 5 alarm chili is simply not to be had here.
Nothing beats Texan chili but then the oldest recipes don't even include beans.

What I wouldn't give for some delicious homemade, fresh navy bean soup.

[swetepete]

Chili powder is, I think, chili pepper, garlic powder, salt, and cumin. Those things are all available fairly readily.

[PhD]

Chili is a hot bean stew. You can put anything you want in it. There is no set recipe. The key is tomatoes, beans, hot spices and anything else you can find.

Recipe for Chili Powder

2 large dried pasilla chili peppers (preferably leathery, ot brittle) *
1 large dried ancho chili peper (preferably leathery, ot brittle)**
2 teaspons cumin seeds****
1/4 teaspon whole cloves
1/2 teaspoon coriander seeds
1/4 teaspoon whole alspice berries*****
2 tablespoons dried oregano
1 tablespoon garlic salt. (see recipe below)

1 Remove stems and seeds from chili peppers. Tear chillies in to small pieces.

2 Combine chilli's in skillet with cumin, cloves, coriander, and allspice.

3 Stir continuously over low heat until there is a faint crackling noise and the fragrans of the peppers is perceptible. (takes about a minute or two.)

4 Cool completely and grind to a fine powder with oregano and garlic salt.

This is the best recipe I have ever used and beats store bought chili powder by a MILE!

Garlic salt

3/4 cup kosher salt
1/2 cut peeled garlic cloves

throw it in a blender and wiz it up till it's small.
Spread it on a parchment coverd pan (parchment can be bought at E-mart) and bake at very low temperature for about 3 hours.
When it cools put it back in to the blender and grind it to a fine powder.

*Pasilla chili's are small, and black (when dried) they are dark green when fresh.

**Anchos are very dark red and mildly hot, slightly sweet.

***You can substitute the Korean red chili's for the pasilla's and the anchos but try to get the darker red variety.

****Cumin is easy to come by here.

*****Allspice is a bugger to find.

Fresh gochujang can be used in chili if you use the dark variety and add the other spices.