On Thursday, January 24, 2013 8:46:11 AM UTC-6, zxcvbob wrote:
> James Silverton wrote:
>
> > I tried a recipe for chilli the other day that used some tomatilloes but
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> > not much in the way of spices beyond prepared chilli powder and cumin
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> > It was rather blah even with the addition of a little Tabasco. I had
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> > made enough for two meals and I cooked the second for half an hour more
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> > with some oregano, coriander and ancho chile. I not have anchos
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> > available the previous day but the second attempt was rather good.
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> >
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> No idea why the original recipe had tomatillos. :-P I guess the author
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> thought they sounded more Mexicany than tomatoes.
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>
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> The essential ingredient is dried red chile peppers, and milder ones
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> work better than the really hot ones. I like to use a mixture of
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> guajillo and ancho peppers. Remove the stems and seeds, soak what's
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> left in hot water until they are soft, then blenderize them with the
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> soaking water to make a paste and strain out the skins and stray seeds.
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> The resulting brick-red thin paste is your base. Add meat, onions,
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> garlic, broth, etc, and simmer about an hour. Spices to use are cumin
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> and oregano and maybe a little black pepper, but go easy on them because
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> they can overpower the chili.
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Easy on the black pepper, and very easy on the oregano, but never easy on the cumin.
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> HTH,
>
> Bob

--Bryan