"James Silverton" > wrote in message
...
> On 1/24/2013 2:46 PM, Dimitri wrote:
>> "James Silverton" > wrote in message
>> ...
>>> 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.
>>>
>>> --
>>> Jim Silverton (Potomac, MD)
>>>
>>> Extraneous "not" in Reply To.
>>>
>>
>>
>> Whoa Chili is the beginning of fighting words:
>>
>> There are too many recipes and a gazillion different tastes.
>>
>> Below is a chili I developed for a super bowl cook-off and won 1st place.
>> IMHO it's way too complex but what the hell.
>>
>> Dimitri
>>
>> Dimitri' s Tequila Mango Chili
>>
>>
>>
>>
>>
>> 1 very large white onion diced
>>
>> 2 carrots minced
>>
>> ¼ cup garlic minced
>>
>> ½ cup celery minced
>>
>>
>>
>> 2 lbs. pork shoulder meat boned (ground)
>>
>> 5 lbs. beef neck meat boned (ground) (yields about 2.5 pounds of
>> meat)
>>
>>
>>
>> 2 Large mangos (diced)
>>
>> 1 1oz package ground New Mexican Chili (mild)
>>
>> 2 Large cans El Pato Enchilada Sauce
>>
>> 4 Regular cans diced tomatoes
>>
>> 2 TBS ground Cumin
>>
>> 2 Small cans diced green chilies
>>
>>
>>
>> 24 ounces tomato juice (2 cans)
>>
>> 1 TBS Beef soup mix
>>
>> 1 TBS oregano
>>
>> 1 tsp Ground black pepper
>>
>> 2 Dash Pico De Gallo Powder
>>
>> 1 Cup Tequila
>>
>> 3 NY Steaks diced and browned in a dry pan
>>
>> Bread crumbs (to thicken)
>>
>>
>>
>> Preparation
>>
>> Make a Mirepoix from the onion, celery, carrot, & garlic. Sauté till soft
>> add the mango & ground chili powder and sauté until well incorporated.
>>
>>
>>
>> Add 2 cans of enchilada sauce & the 4 cans of tomatoes bring to a boil,
>> reduce the heat & simmer.
>>
>>
>>
>> De-bone the meat & cut into strips & grind using the larger chili grind.
>> In a separate heavy skillet (cast iron) brown the meat in small batches
>> until almost burnt & no liquid remains. Add the browned meat to the
>> Chili & 1 can of the tomato juice. Add the cumin pepper, green chilies &
>> soup mix (instant bullion). Deglaze the pan with the remaining can of
>> tomato juice & simmer until the juice begins to turn brown - add to the
>> chili.
>>
>>
>>
>> Begin simmering covered, stir occasionally. Taste for hot and adjust
>> using cayenne or any other ground hot chili powder. Simmer 6 or more
>> hours - Add the browned steak pieces & use the tequila to deglaze the pan
>> & ad to the chili. Be careful - you're deglazing with alcohol.
>>
>>
>>
>> Enjoy
>>
> It sounds like it might be very tasty; it's got a lot of good meat in it.
> However, I'd resist the use of a commercial enchilada sauce and Pico de
> Gallo flavoring, especially ones I've never actually tried.
> This is my recipe for Pico de Gallo and it does not contain any prepared
> flavoring.
>
> Pico de Gallo
>
> 2 cups diced ripe tomatoes
>
> 1 cup diced purple onion
>
> 6 to 10 jalapeno peppers finely chopped
>
> 3 cloves garlic finely chopped
>
> 2 tablespoons chopped cilantro
>
> 2 tablespoons salt
>
> Mix up with lime juice to taste and texture.
>
> I might replace some of the jalopenos by a serrano or some habanero
> pepper.
>
> --
> Jim Silverton (Potomac, MD)
>
> Extraneous "not" in Reply To.
>


The pico de gallo we use along with all the meat came from our local
hispanic market Vallarta. Their pico is made fresh in the stores daily and
is nothing but fresh. It is a VERY Mexican preparation