"Dimitri" > wrote in message
...
> "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

Maybe *you* can get good stuff. But around here, you can't. I've bought
several different brands and it never tastes very good.