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.

On Jan 24, 6:34*am, 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.
>
> --
> Jim Silverton (Potomac, MD)
>
> Extraneous "not" in Reply To.

You are going to start a war about what "real" chili is. :-)

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

On 1/24/2013 9:34 AM, 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.
>

I have in the past always made a chili from ground beef, chilli powder,
cumin, crushed tomatoes (and a can of Rotel) and beans, etc. I also
usually add fresh jalapeno.

I recently discovered this recipe and we like it a lot.

http://www.foodnetwork.com/recipes/g...ipe/index.html

I think it's more of a Texas style - without tomatoes.


Tracy

On Thursday, January 24, 2013 8:43:41 AM UTC-6, ImStillMags wrote:
> On Jan 24, 6:34*am, 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.
>
> >
>
> > --
>
> > Jim Silverton (Potomac, MD)
>
> >
>
> > Extraneous "not" in Reply To.
>
>
>
> You are going to start a war about what "real" chili is. :-)

There's chile, and then there's chili.

--Bryan

On 1/24/2013 9:46 AM, zxcvbob wrote:
> 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
>
The recipe had more tomatoes than tomatilloes. Tomtilloes give an
interesting acid taste and a number of chile recipes try for the same
thing by adding vinegar. The only recipes without tomatoes that I have
tried are for chile verde and I'm not impressed by them.

I like the idea of soaking and blending the peppers and I'll try it next
time. Do you think that broth is needed?

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

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
>
> > 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.
>
Easy on the black pepper, and very easy on the oregano, but never easy on the cumin.
>
> HTH,
>
> Bob

--Bryan

James Silverton wrote:
> On 1/24/2013 9:46 AM, zxcvbob wrote:
>> 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
>>
> The recipe had more tomatoes than tomatilloes. Tomtilloes give an
> interesting acid taste and a number of chile recipes try for the same
> thing by adding vinegar. The only recipes without tomatoes that I have
> tried are for chile verde and I'm not impressed by them.
>
> I like the idea of soaking and blending the peppers and I'll try it next
> time. Do you think that broth is needed?
>

Bouillon is good enough, but if you have some pork broth definitely use
that (simmer a country style rib or pork chop or 2 until they falls
apart, use the broth in your chili and save the boiled meat for
something else.)

I sometimes add a can of tomatoes, sometimes leave them out. The
tomatoes are more of an extender than anything else -- like beans but
less contentious

Bob

On Thu, 24 Jan 2013 09:34:44 -0500, 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.

Sounds like you started off with a bland recipe. Cumin, oregano and
garlic are musts with any chili made from scratch (don't forget to
salt it) and I am always surprised by the volume I use, but I also
taste as I go along and add what I think it needs. Cilantro is a nice
finish, but not necessary.

--
Food is an important part of a balanced diet.

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.

Mine really varies. Could be as simple as salsa and beans with added chili
powder and onion.

On Thu, 24 Jan 2013 08:46:11 -0600, zxcvbob >
wrote:

> 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.

I'm going to try that sometime, thanks. I just buy the various
chilies in ground form and take it from there.

--
Food is an important part of a balanced diet.

"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.
>

Use a good lean chuck steak. Cut into pieces the size of your thumb,
they'll shrink a lot. Try several types of chili powder. Add fire roasted
chilies such as poblana and ancho. Use masa flour to thicken.

"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

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.

One of the best I ever made for a potluck had a few pinches of cocoa powder in it. No one could really identify it, but remarked that it tasted pretty good.

When I am famished, rushed and not home, Wendy's ain't half bad.

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.

On 1/24/2013 4:34 AM, 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.
>

What constitutes a good chili will vary by region and the taste of the
cook. I can make a good chili out of most anything because I have a
clear flavor profile of what I want and know how to achieve it.

The local-style chili popular over here is on the sweet and mild side
with a prominent bell pepper taste and a smooth richness due to of the
addition of mayo. My chili of choice is mostly cumin and garlic and salt
flavor with a moderate heat level. I don't add mayo.

"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

What's needed for a good chili is a copy of the RFC cookbook, it
contains the best chili recipe ever devised, mine.

"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.

Julie,

Would you PLEASE snip all irrelevant portions of the posts you answer? Needle, haystack.....
Thanks.

On Thursday, January 24, 2013 2:50:35 PM UTC-6, dsi1 wrote:
> On 1/24/2013 4:34 AM, 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.
>
> >
>
>
>
> What constitutes a good chili will vary by region and the taste of the
>
> cook. I can make a good chili out of most anything because I have a
>
> clear flavor profile of what I want and know how to achieve it.
>
>
>
> The local-style chili popular over here is on the sweet and mild side
>
> with a prominent bell pepper taste and a smooth richness due to of the
>
> addition of mayo. My chili of choice is mostly cumin and garlic and salt
>
> flavor with a moderate heat level. I don't add mayo.

I just judged a chili contest. At least half of the entries were
downright bad. One was so nasty that I wished I hadn't put it in
my mouth. I voted for the blandest, least offensive one because at
least there was nothing about it that was patently bad. Every
one of them was well below the better canned chilies like Chilli
Man. The local chili you described sounds especially nasty, whereas
what you described as your own sounds good. Powdered chiles, cumin
and garlic is really the base. Folks here in St. Louis almost always
add canned tomatoes, and some of them even add sugar (ick). Next year
I should make a pot of chile instead of judging. That way, I wouldn't
have to put anything nasty in my mouth. The thing is a fundraiser for
the preschool.

--Bryan

On Thu, 24 Jan 2013 12:31:29 -0800, Kalmia wrote:

> One of the best I ever made for a potluck had a few pinches of cocoa
> powder in it. No one could really identify it, but remarked that it
> tasted pretty good.

One of the best chilis I ever tasted had a dash of cinnamon added. I try
to remember to add a dash to mine -- not enough to taste of cinnamon,
just to add a little something.

>
> When I am famished, rushed and not home, Wendy's ain't half bad.

You can do worse than a Wendy's baked potato topped with chili, hot
sauce, and sour cream. You can do better, but you can do much worse!

The best chili tip I ever learned -- brown the chili powder along with
the meat. This releases a lot of flavor.

Tara

On 1/24/2013 3:08 PM, Bryan wrote:
>
> I just judged a chili contest. At least half of the entries were
> downright bad. One was so nasty that I wished I hadn't put it in
> my mouth. I voted for the blandest, least offensive one because at
> least there was nothing about it that was patently bad. Every
> one of them was well below the better canned chilies like Chilli
> Man. The local chili you described sounds especially nasty, whereas
> what you described as your own sounds good. Powdered chiles, cumin
> and garlic is really the base. Folks here in St. Louis almost always
> add canned tomatoes, and some of them even add sugar (ick). Next year
> I should make a pot of chile instead of judging. That way, I wouldn't
> have to put anything nasty in my mouth. The thing is a fundraiser for
> the preschool.
>
> --Bryan
>

You should make chili next year - give others a chance at calling your
chili nasty. I don't believe that I can recall eating other people's
chili before. As a general rule, folks don't make much chili around
here. The last chili I made was in a rice cooker. It was OK.

On 1/24/2013 3:24 PM, Tara wrote:
> On Thu, 24 Jan 2013 12:31:29 -0800, Kalmia wrote:
>
>> One of the best I ever made for a potluck had a few pinches of cocoa
>> powder in it. No one could really identify it, but remarked that it
>> tasted pretty good.
>
> One of the best chilis I ever tasted had a dash of cinnamon added. I try
> to remember to add a dash to mine -- not enough to taste of cinnamon,
> just to add a little something.

I have done this before - and cocoa and mustard too. Keeping the amounts
to a level under the radar is a great cooking trick.

>
>>
>> When I am famished, rushed and not home, Wendy's ain't half bad.
>
> You can do worse than a Wendy's baked potato topped with chili, hot
> sauce, and sour cream. You can do better, but you can do much worse!
>
> The best chili tip I ever learned -- brown the chili powder along with
> the meat. This releases a lot of flavor.

This is the way I do it too. You must be a brilliant cook. :-)

>
> Tara
>

"dsi1" > wrote in message
...
> You should make chili next year - give others a chance at calling your
> chili nasty. I don't believe that I can recall eating other people's chili
> before. As a general rule, folks don't make much chili around here. The
> last chili I made was in a rice cooker. It was OK.

I have had plenty of restaurant chili that was bad, to me. Others might
have liked it but it wasn't to my taste. Perhaps this is because I grew up
eating Nalley's chili from a can. I guess I expected chili to taste in some
way like that. The stuff I make at home doesn't always taste like that,
especially since I often make it with no meat. I do like it flavorful. I
do sometimes like a bit of heat. But just a bit. I don't like it so spicy
that it burns my mouth. If I have meat in it, it has to be ground beef. I
have had it with sausage. I don't like steak in it either. I don't like
weird beans in it like black eyed peas. For as much as I like them, I don't
think they belong in chili. I really prefer kidney beans as the beans of
choice. But I also make a three bean chili with three assorted canned beans
and a can of corn. With this, I can eat pretty much any bean. But for a
bean and meat chili, I prefer the flavor of kidney beans. My MIL made chili
with no meat whatever. It was good. My mom used to make brick chili.
Can't remember if she put beans in it or not. I liked that too but it was
greasy. More recently I had some that came from TX. It came with my
tamales and the intent was to pour it over them. I didn't like it at all.
Had a weird, strong flavor to me. I loved the tamales though! But husband
did not.

"Tara" > wrote in message
...
> On Thu, 24 Jan 2013 12:31:29 -0800, Kalmia wrote:
>
>> One of the best I ever made for a potluck had a few pinches of cocoa
>> powder in it. No one could really identify it, but remarked that it
>> tasted pretty good.
>
> One of the best chilis I ever tasted had a dash of cinnamon added. I try
> to remember to add a dash to mine -- not enough to taste of cinnamon,
> just to add a little something.

I have added cocoa to mine and although I love it, it does flare up my GERD.
Never added cinnamon to chili but have added it to spaghetti sauce, again
just a dash.
>
>>
>> When I am famished, rushed and not home, Wendy's ain't half bad.
>
> You can do worse than a Wendy's baked potato topped with chili, hot
> sauce, and sour cream. You can do better, but you can do much worse!

I usually do get the chili although I don't like it so well. The flavor is
really weak to me. And at the one in Everett where we go on occasion, I
once got it and it was literally like soup. You'd be hard pressed to find
much meat in it and I count the beans on one hand. I won't say now how many
there were because I did post of this before and if I give the wrong number,
you can bet that sw will tell me that I claimed otherwise before. But
seeing as how I don't really like burgers all that well, the chili it is.
The baked potatoes are fine so long as you don't get the cheese. I made the
mistake of doing that once, thinking it would be really cheese. Nope. Was
some kind of nasty sauce.
>
> The best chili tip I ever learned -- brown the chili powder along with
> the meat. This releases a lot of flavor.

I do that too!

On Thursday, January 24, 2013 7:24:49 PM UTC-6, Tara wrote:
> On Thu, 24 Jan 2013 12:31:29 -0800, Kalmia wrote:
>
>
>
> > One of the best I ever made for a potluck had a few pinches of cocoa
>
> > powder in it. No one could really identify it, but remarked that it
>
> > tasted pretty good.
>
>
>
> One of the best chilis I ever tasted had a dash of cinnamon added. I try
>
> to remember to add a dash to mine -- not enough to taste of cinnamon,
>
> just to add a little something.
>
>
>
> >
>
> > When I am famished, rushed and not home, Wendy's ain't half bad.
>
>
>
> You can do worse than a Wendy's baked potato topped with chili, hot
>
> sauce, and sour cream. You can do better, but you can do much worse!
>
Every chili entered in the contest I helped judge tonight was worse than
Wendy's. If you're ever in a town that has Steak'n Shake, their chili is
really good. The dark red kidney beans are cooked buttery tender, and the
beef is a nice texture. The taste is also far better than at any other
fast food chain.
>
> The best chili tip I ever learned -- brown the chili powder along with
>
> the meat. This releases a lot of flavor.
>
I always brown the cumin. I cook the beef until done, but not very
browned, then add the cumin and brown like you said. I'd like to
experiment with using vodka to bring out the flavor in the seasonings
like with vodka sauce. There are three chili powders I like, Penzey's,
Williams and Gebhardt's, but I'd add cumin to all of them.

Next year I am going to enter the chili contest instead of judge. All
of the other entrants are trying to win because the winner gets one
month free tuition. If I were to win, I would have two options, either
give the prize to the runner up, or just let the school keep the tuition.
I'd base my decision on whether I thought the second place entry was worthy.

>
> Tara

--Bryan

On 1/24/2013 5:05 PM, Julie Bove wrote:
> "dsi1" > wrote in message
> ...
>> You should make chili next year - give others a chance at calling your
>> chili nasty. I don't believe that I can recall eating other people's chili
>> before. As a general rule, folks don't make much chili around here. The
>> last chili I made was in a rice cooker. It was OK.
>
> I have had plenty of restaurant chili that was bad, to me. Others might
> have liked it but it wasn't to my taste. Perhaps this is because I grew up
> eating Nalley's chili from a can. I guess I expected chili to taste in some
> way like that. The stuff I make at home doesn't always taste like that,
> especially since I often make it with no meat. I do like it flavorful. I
> do sometimes like a bit of heat. But just a bit. I don't like it so spicy
> that it burns my mouth. If I have meat in it, it has to be ground beef. I
> have had it with sausage. I don't like steak in it either. I don't like
> weird beans in it like black eyed peas. For as much as I like them, I don't
> think they belong in chili. I really prefer kidney beans as the beans of
> choice. But I also make a three bean chili with three assorted canned beans
> and a can of corn. With this, I can eat pretty much any bean. But for a
> bean and meat chili, I prefer the flavor of kidney beans. My MIL made chili
> with no meat whatever. It was good. My mom used to make brick chili.
> Can't remember if she put beans in it or not. I liked that too but it was
> greasy. More recently I had some that came from TX. It came with my
> tamales and the intent was to pour it over them. I didn't like it at all.
> Had a weird, strong flavor to me. I loved the tamales though! But husband
> did not.
>
>

Chili seems to be an emotional issue with people. Why is a mystery. I
have seen the devastation that occurs when two chili cultures clash and
it ain't pretty. The subject of chili is like religion or the politics
of the food world. As it goes, I don't believe in chili. Things go a lot
smoother that way.

On Thu, 24 Jan 2013 20:48:21 -1000, dsi1
> wrote:

> Chili seems to be an emotional issue with people. Why is a mystery. I
> have seen the devastation that occurs when two chili cultures clash and
> it ain't pretty. The subject of chili is like religion or the politics
> of the food world. As it goes, I don't believe in chili. Things go a lot
> smoother that way.
>
It's just the all meat Texans who have a problem, but they have a
problem with anyone who isn't in total agreement with them on any
subject (always). Bean likers don't have a problem with white chili
likers. All meat is fine too, just not all the time.

--
Food is an important part of a balanced diet.

On Friday, January 25, 2013 1:22:59 AM UTC-6, sf wrote:
> On Thu, 24 Jan 2013 20:48:21 -1000, dsi1
>
> > wrote:
>
>
>
> > Chili seems to be an emotional issue with people. Why is a mystery. I
>
> > have seen the devastation that occurs when two chili cultures clash and
>
> > it ain't pretty. The subject of chili is like religion or the politics
>
> > of the food world. As it goes, I don't believe in chili. Things go a lot
>
> > smoother that way.
>
> >
>
> It's just the all meat Texans who have a problem, but they have a
>
> problem with anyone who isn't in total agreement with them on any
>
> subject (always). Bean likers don't have a problem with white chili
>
> likers. All meat is fine too, just not all the time.
>
I am a bean liker, and I have a problem with "white chili." I also have
a problem with candy chili, and folks who put all kinds of creative shit
in it. The thread is titled, "What's needed for a good chilli?" What's
*needed* is beef, water, ground chilies, cumin, garlic and salt.
Everything else is optional. Beans are an option. Tomatoes are not.
If I want spaghetti sauce, I'll make spaghetti sauce. The way most folks
around here make it, it damned near is a hybrid of the two.

--Bryan

sf wrote:
> On Thu, 24 Jan 2013 20:48:21 -1000, dsi1
> > wrote:
>
>> Chili seems to be an emotional issue with people. Why is a mystery. I
>> have seen the devastation that occurs when two chili cultures clash and
>> it ain't pretty. The subject of chili is like religion or the politics
>> of the food world. As it goes, I don't believe in chili. Things go a lot
>> smoother that way.
>>
> It's just the all meat Texans who have a problem, but they have a
> problem with anyone who isn't in total agreement with them on any
> subject (always). Bean likers don't have a problem with white chili
> likers. All meat is fine too, just not all the time.
>


Beans are a false-controversy, created as a smokescreen cover up the
overuse of tomatoes.

Bob

i believe,
chili is one of those somewhat complex dishes

there are many ways to make good chili,
and many ways to make bad chili...

mrc

wrote:
>
> i believe,
> chili is one of those somewhat complex dishes
>
> there are many ways to make good chili,
> and many ways to make bad chili...
>
> mrc


good chili is in the eye of the taste buds.

On 1/25/2013 11:02 AM, jay wrote:
> In article >,
> 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.
>
> Chili -- so many recipes -- If you want to keep it really simple try
> this one:
>
> http://www.lbjlib.utexas.edu/johnson...ipes/chili.asp
>
> Tasty! I like to add a couple different types of can beans and some
> good chocolate. Yes chocolate. Using a couple different varieties of
> fresh ground chile powder will kick it up a couple notches also -- like
> ancho and chipotle.
>
> jay
>
Seems to me adding chocolate to chili is a midwest thing. Not saying
I'd never try it, just saying.

Jill

On Fri, 25 Jan 2013 04:54:52 -0800 (PST), Bryan
> wrote:

> I am a bean liker, and I have a problem with "white chili."

Have you ever made it? I've actually made it in the last couple of
years and decided that *I* like it. Chicken and white beans rock
together; add some chili seasoning and it's even better. I'll make
Chicken Chili Verde next time (with beans, not potatoes). I even like
the idea of adding corn, although I haven't tried that yet.

--
Food is an important part of a balanced diet.

On Fri, 25 Jan 2013 10:32:00 -0500, Gary > wrote:

> wrote:
> >
> > i believe,
> > chili is one of those somewhat complex dishes
> >
> > there are many ways to make good chili,
> > and many ways to make bad chili...
> >
> > mrc
>
>
> good chili is in the eye of the taste buds.

+1

--
Food is an important part of a balanced diet.

On Jan 25, 11:12*am, jmcquown > wrote:
> Seems to me adding chocolate to chili is a midwest thing. *Not saying
> I'd never try it, just saying.


I'm surprized after 40 posts coffee was not mentioned.
I add a short tsp of instant coffee. Never tried cocoa/chocolate.

On 1/24/2013 9:22 PM, sf wrote:
> On Thu, 24 Jan 2013 20:48:21 -1000, dsi1
> > wrote:
>
>> Chili seems to be an emotional issue with people. Why is a mystery. I
>> have seen the devastation that occurs when two chili cultures clash and
>> it ain't pretty. The subject of chili is like religion or the politics
>> of the food world. As it goes, I don't believe in chili. Things go a lot
>> smoother that way.
>>
> It's just the all meat Texans who have a problem, but they have a
> problem with anyone who isn't in total agreement with them on any
> subject (always). Bean likers don't have a problem with white chili
> likers. All meat is fine too, just not all the time.
>

I remember going to a restaurant decades ago and the couple at the table
across the way had problems with the chili. They looked like FOB Texans
and were dressed like Roy and Dale. It was utter confusion, the diners
couldn't comprehend what was put before them and the server could not
understand what they were trying to say. It always turns out that way
when chili heads meet folks who think that chili is a dish with beans in
it served over rice.

I was eating a pineapple boat myself. I always had the pineapple boat
when I ate at that restaurant. These days, I can't get a pineapple boat
that's very good. I'm more of a pineapple boat than chili kind of guy.

On Thu, 24 Jan 2013 08:46:11 -0600, zxcvbob >
wrote:

>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

I'm sure you meant Mexican oregano as there is an enormous taste
difference between the two. ;o)
Janet US