Quote:
Originally Posted by zxcvbob
James Silverton wrote:
I tried a recipe for chilli the other day that used some tomatilloes but
not much in the way of spices beyond prepared chilli powder and cumin
It was rather blah even with the addition of a little Tabasco. I had
made enough for two meals and I cooked the second for half an hour more
with some oregano, coriander and ancho chile. I not have anchos
available the previous day but the second attempt was rather good.
No idea why the original recipe had tomatillos. :-P I guess the author
thought they sounded more Mexicany than tomatoes.
The essential ingredient is dried red chile peppers, and milder ones
work better than the really hot ones. I like to use a mixture of
guajillo and ancho peppers. Remove the stems and seeds, soak what's
left in hot water until they are soft, then blenderize them with the
soaking water to make a paste and strain out the skins and stray seeds.
The resulting brick-red thin paste is your base. Add meat, onions,
garlic, broth, etc, and simmer about an hour. Spices to use are cumin
and oregano and maybe a little black pepper, but go easy on them because
they can overpower the chili.
HTH,
Bob
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The hot water is not a good plan. It will turn the juice orange. Use cold water. It will stay red. That technique is used for all types of Mexican red sauce type foods..but aint a good plan for chili. For traditional Texas style? no bean chili go he
Recipes From Past TICC Champions Try Randy Moore's recipe. I have some pals who kicks some coola using it at various contests made up as printed. Trick to good chil is good spices..which the best come from he
Chile Peppers, Spices, Explore Our Incredible Variety of Chili Pepper Products. I would forget trying to use the fresh ingredients less you want to drop a jap or two to heat it up. For more exotic CA style concoctions try he
ICS - Cooks' Corner. Try Dago Reds Woppin Good Chili. Its good. Put five hundred bucks in my back pocket one fine day..lol. I refuse to discuss yankee chili other than Sunny CA. I had a pal who tried some in St. Louis. He say it tasted like Campbells Tomater Soup with Cinnamon in it. Gag..heave..sputter.
PS Edit: To save a few steps and expense on the meat nearly all the top chili folks are using ground chuck these days. Trick is form it up into big meatballs and break it up slowly as it browns and when it gets the right consistency stop and drain the grease and start making chili. Gives bites of meat as opposed to the birdshot essence of yankee chili which was broke up too early and often.