Hi Gang!
Someone recently posted a recipe for chili that contained New Mexico
chili powder, ancho chili powder, a chopped up roast & ??? I intended
to save the recipe, but cannot find it. Could you be so kind as to
re-post it?
Thanks,
Pat

In article >,
(Pat Taylor) wrote:

> Someone recently posted a recipe for chili that contained New Mexico
> chili powder, ancho chili powder, a chopped up roast & ??? I intended
> to save the recipe, but cannot find it. Could you be so kind as to
> re-post it?

Google Groups is your friend:

From: Bob )
Subject: REC: Cooks Illustrated Chili con Carne
Newsgroups: rec.food.cooking
Date: 2004-11-09 02:16:08 PST

Cooks Illustrated Chili con Carne

3 tablespoons ancho chili powder or 3 medium pods (about 1/2 ounce),
toasted and ground
3 tablespoons New Mexico chili powder or 3 medium pods (about 3/4 ounce),
toasted and ground
2 tablespoons cumin seeds, toasted in a dry skillet over medium heat
until fragrant, about 4 minutes, and ground
2 teaspoons dried oregano, preferably Mexican
1/2 cup water
1 4-pound beef chuck roast, trimmed of excess fat and cut into 1-inch
cubes
2 teaspoons salt, plus extra for seasoning
8 ounces bacon (7 or 8 slices), cut into 1/4-inch pieces
1 medium onion, minced (about 1 cup)
5 medium garlic cloves, minced
4-5 small jalapeo chile peppers, cored, seeded, and minced
1 cup canned crushed tomatoes or plain tomato sauce
2 tablespoons juice from 1 medium lime
5 tablespoons masa harina or 3 tablespoons cornstarch
Ground black pepper

1. Mix chili powders, cumin, and oregano in small bowl and stir in 1/2
cup water to form thick paste; set aside. Toss beef cubes with salt;
set aside.

2. Fry bacon in large, heavy soup kettle or Dutch oven over medium-low
heat until fat renders and bacon crisps, about 10 minutes. Remove bacon
with slotted spoon to paper towel-lined plate, pour all but 2 teaspoons
fat from pot into small bowl; set aside. Increase heat to medium-high;
saut meat in four batches until well-browned on all sides, about 5
minutes per batch, adding additional 2 teaspoons bacon fat to pot as
necessary. Reduce heat to medium, add 3 tablespoons bacon fat to
now-empty pan. Add onion; saut until softened, 5 to 6 minutes. Add
garlic and jalapeo; saut until fragrant, about 1 minute. Add chili
paste; saut until fragrant, 2 to 3 minutes. Add reserved bacon and
browned beef, crushed tomatoes or tomato sauce, lime juice, and 7 cups
water; bring to simmer. Continue to cook at a steady simmer until meat
is tender and juices are dark, rich, and starting to thicken, about 2
hours.


3. Mix masa harina with 2/3 cup water (or cornstarch with 3 tablespoons
water) in a small bowl to form smooth paste. Increase heat to medium;
stir in paste and simmer until thickened, 5 to 10 minutes. Adjust
seasoning generously with salt and ground black pepper. Serve
immediately, or preferably, cool slightly, cover, and refrigerate
overnight or for up to 5 days. Reheat before serving.





SMOKY CHIPOTLE CHILI CON CARNE SERVES 6

Grill-smoking the meat, a technique from food writers John and Matt
Lewis Thorne, authors of the Serious Pig, in combination with chipotle
chiles give this chili a distinct but not overwhelming smoky flavor.
Make sure you start with a chuck roast that is at least three inches
thick. The grilling is meant to flavor the meat by searing the surface
and smoking it lightly, not to cook it.


1. To prepare meat: Puree 4 medium garlic cloves with two teaspoons
salt. Rub intact chuck roast with puree, and sprinkle evenly with 2 to
3 tablespoons New Mexico chili powder; cover and set aside. Meanwhile,
build a hot fire. When you can hold your hand 5 inches above the grill
for no more than 3 seconds, spread hot coals to area about the size of
the roast. Open bottom grill vents, scatter one cup soaked mesquite or
hickory wood chips over hot coals, and set grill rack in place. Grill
roast over hot coals, opening lid vents three-quarters of the way and
covering so that vents are opposite bottom vents to draw smoke through
and around roast. Sear meat until all sides are dark and richly
colored, about 12 minutes per side. Remove roast to bowl; when cool to
the touch, trim and cut into 1-inch cubes, reserving juices.


2. For the chili: Follow recipe for chili con carne, omitting the
browning of meat cubes and substituting 5 minced canned chipotle
peppers in adobo sauce for jalapeos.


To ensure the best chili flavor, I recommend toasting whole dried
chiles and grinding them in a mini-chopper or spice-dedicated coffee
grinder. For hotter chili boost the heat with a pinch of cayenne, a
dash of hot pepper sauce, or crumbled pequin chiles near the end of
cooking. Serve the chili with any of the following side dishes: warm
pinto or kidney beans, corn bread or chips, corn tortillas or tamales,
rice, biscuits, or just plain crackers, and top with any of the
following garnishes: chopped fresh cilantro leaves, minced white onion,
diced avocado, shredded cheddar or jack cheese, or sour cream.

Bob

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

In article >,
(Pat Taylor) wrote:

> Someone recently posted a recipe for chili that contained New Mexico
> chili powder, ancho chili powder, a chopped up roast & ??? I intended
> to save the recipe, but cannot find it. Could you be so kind as to
> re-post it?

Google Groups is your friend:

From: Bob )
Subject: REC: Cooks Illustrated Chili con Carne
Newsgroups: rec.food.cooking
Date: 2004-11-09 02:16:08 PST

Cooks Illustrated Chili con Carne

3 tablespoons ancho chili powder or 3 medium pods (about 1/2 ounce),
toasted and ground
3 tablespoons New Mexico chili powder or 3 medium pods (about 3/4 ounce),
toasted and ground
2 tablespoons cumin seeds, toasted in a dry skillet over medium heat
until fragrant, about 4 minutes, and ground
2 teaspoons dried oregano, preferably Mexican
1/2 cup water
1 4-pound beef chuck roast, trimmed of excess fat and cut into 1-inch
cubes
2 teaspoons salt, plus extra for seasoning
8 ounces bacon (7 or 8 slices), cut into 1/4-inch pieces
1 medium onion, minced (about 1 cup)
5 medium garlic cloves, minced
4-5 small jalapeo chile peppers, cored, seeded, and minced
1 cup canned crushed tomatoes or plain tomato sauce
2 tablespoons juice from 1 medium lime
5 tablespoons masa harina or 3 tablespoons cornstarch
Ground black pepper

1. Mix chili powders, cumin, and oregano in small bowl and stir in 1/2
cup water to form thick paste; set aside. Toss beef cubes with salt;
set aside.

2. Fry bacon in large, heavy soup kettle or Dutch oven over medium-low
heat until fat renders and bacon crisps, about 10 minutes. Remove bacon
with slotted spoon to paper towel-lined plate, pour all but 2 teaspoons
fat from pot into small bowl; set aside. Increase heat to medium-high;
saut meat in four batches until well-browned on all sides, about 5
minutes per batch, adding additional 2 teaspoons bacon fat to pot as
necessary. Reduce heat to medium, add 3 tablespoons bacon fat to
now-empty pan. Add onion; saut until softened, 5 to 6 minutes. Add
garlic and jalapeo; saut until fragrant, about 1 minute. Add chili
paste; saut until fragrant, 2 to 3 minutes. Add reserved bacon and
browned beef, crushed tomatoes or tomato sauce, lime juice, and 7 cups
water; bring to simmer. Continue to cook at a steady simmer until meat
is tender and juices are dark, rich, and starting to thicken, about 2
hours.


3. Mix masa harina with 2/3 cup water (or cornstarch with 3 tablespoons
water) in a small bowl to form smooth paste. Increase heat to medium;
stir in paste and simmer until thickened, 5 to 10 minutes. Adjust
seasoning generously with salt and ground black pepper. Serve
immediately, or preferably, cool slightly, cover, and refrigerate
overnight or for up to 5 days. Reheat before serving.





SMOKY CHIPOTLE CHILI CON CARNE SERVES 6

Grill-smoking the meat, a technique from food writers John and Matt
Lewis Thorne, authors of the Serious Pig, in combination with chipotle
chiles give this chili a distinct but not overwhelming smoky flavor.
Make sure you start with a chuck roast that is at least three inches
thick. The grilling is meant to flavor the meat by searing the surface
and smoking it lightly, not to cook it.


1. To prepare meat: Puree 4 medium garlic cloves with two teaspoons
salt. Rub intact chuck roast with puree, and sprinkle evenly with 2 to
3 tablespoons New Mexico chili powder; cover and set aside. Meanwhile,
build a hot fire. When you can hold your hand 5 inches above the grill
for no more than 3 seconds, spread hot coals to area about the size of
the roast. Open bottom grill vents, scatter one cup soaked mesquite or
hickory wood chips over hot coals, and set grill rack in place. Grill
roast over hot coals, opening lid vents three-quarters of the way and
covering so that vents are opposite bottom vents to draw smoke through
and around roast. Sear meat until all sides are dark and richly
colored, about 12 minutes per side. Remove roast to bowl; when cool to
the touch, trim and cut into 1-inch cubes, reserving juices.


2. For the chili: Follow recipe for chili con carne, omitting the
browning of meat cubes and substituting 5 minced canned chipotle
peppers in adobo sauce for jalapeos.


To ensure the best chili flavor, I recommend toasting whole dried
chiles and grinding them in a mini-chopper or spice-dedicated coffee
grinder. For hotter chili boost the heat with a pinch of cayenne, a
dash of hot pepper sauce, or crumbled pequin chiles near the end of
cooking. Serve the chili with any of the following side dishes: warm
pinto or kidney beans, corn bread or chips, corn tortillas or tamales,
rice, biscuits, or just plain crackers, and top with any of the
following garnishes: chopped fresh cilantro leaves, minced white onion,
diced avocado, shredded cheddar or jack cheese, or sour cream.

Bob

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

Pat Taylor wrote:
> Hi Gang!
> Someone recently posted a recipe for chili that contained New Mexico
> chili powder, ancho chili powder, a chopped up roast & ??? I intended
> to save the recipe, but cannot find it. Could you be so kind as to
> re-post it?
> Thanks,
> Pat
Get any ten really serious chili cooks together and ask "who among you has
got the best authentic chili recipie".
Then, run, do not walk, to a position of safety!
If you try this in Texas a bulletproof jacket is highly recommended.
The last one left standing may (or may not) have what you are looking for;
but chances are he will leave out some essential ingredient.
But seriously - look around for some cookbooks that specialize in the art of
chili. This is a sub-study in cooking and if you are looking for *the*
recipie be prepared to look long and hard - and possibily lose a little of
your sanity in the bargain.
Regards.
Ken.

--
http://www.rupert.net/~solar
Return address supplied by 'spammotel'
http://www.spammotel.com

Pat Taylor wrote:
> Hi Gang!
> Someone recently posted a recipe for chili that contained New Mexico
> chili powder, ancho chili powder, a chopped up roast & ??? I intended
> to save the recipe, but cannot find it. Could you be so kind as to
> re-post it?
> Thanks,
> Pat
Get any ten really serious chili cooks together and ask "who among you has
got the best authentic chili recipie".
Then, run, do not walk, to a position of safety!
If you try this in Texas a bulletproof jacket is highly recommended.
The last one left standing may (or may not) have what you are looking for;
but chances are he will leave out some essential ingredient.
But seriously - look around for some cookbooks that specialize in the art of
chili. This is a sub-study in cooking and if you are looking for *the*
recipie be prepared to look long and hard - and possibily lose a little of
your sanity in the bargain.
Regards.
Ken.

--
http://www.rupert.net/~solar
Return address supplied by 'spammotel'
http://www.spammotel.com

Ken Davey wrote:
> Pat Taylor wrote:
>> Hi Gang!
>> Someone recently posted a recipe for chili that contained New Mexico
>> chili powder, ancho chili powder, a chopped up roast & ??? I
>> intended to save the recipe, but cannot find it. Could you be so
>> kind as to re-post it?
>> Thanks,
>> Pat
> Get any ten really serious chili cooks together and ask "who among
> you has got the best authentic chili recipie".
> Then, run, do not walk, to a position of safety!
> If you try this in Texas a bulletproof jacket is highly recommended.
> The last one left standing may (or may not) have what you are looking
> for; but chances are he will leave out some essential ingredient.
> But seriously - look around for some cookbooks that specialize in the
> art of chili. This is a sub-study in cooking and if you are looking
> for *the* recipie be prepared to look long and hard - and possibily
> lose a little of your sanity in the bargain.
> Regards.
> Ken.
Appendum to my original reply
http://groups.google.ca/groups?q=chi...=Google+Search
Go there at your own risk.
Ken.


--
http://www.rupert.net/~solar
Return address supplied by 'spammotel'
http://www.spammotel.com

On Sat, 20 Nov 2004 17:25:55 -0700, (Pat
Taylor) scribbled some thoughts:


>Hi Gang!
>Someone recently posted a recipe for chili that contained New Mexico
>chili powder, ancho chili powder, a chopped up roast & ??? I intended
>to save the recipe, but cannot find it. Could you be so kind as to
>re-post it?
>Thanks,
>Pat

Here is the message ID:



With Agent if you click on it, it will bring it up.
However, I see that you are using WebTV, so here it is.

>>Quote>> I don't want to get caught up in the "authentic chili" wars, so let me just
>>Quote>> state that the following recipe may or may not be "real" chili (and I
>>Quote>> *definitely* wouldn't call it Chili Alfredo). But it's excellent winter
>>Quote>> fare.
>>Quote>>
>>Quote>>
>>Quote>> Cooks Illustrated Chili con Carne
>>Quote>>
>>Quote>> 3 tablespoons ancho chili powder or 3 medium pods (about 1/2 ounce), toasted
>>Quote>> and ground
>>Quote>> 3 tablespoons New Mexico chili powder or 3 medium pods (about 3/4 ounce),
>>Quote>> toasted and ground
>>Quote>> 2 tablespoons cumin seeds, toasted in a dry skillet over medium heat until
>>Quote>> fragrant, about 4 minutes, and ground
>>Quote>> 2 teaspoons dried oregano, preferably Mexican
>>Quote>> 1/2 cup water
>>Quote>> 1 4-pound beef chuck roast, trimmed of excess fat and cut into 1-inch cubes
>>Quote>> 2 teaspoons salt, plus extra for seasoning
>>Quote>> 8 ounces bacon (7 or 8 slices), cut into 1/4-inch pieces
>>Quote>> 1 medium onion, minced (about 1 cup)
>>Quote>> 5 medium garlic cloves, minced
>>Quote>> 4-5 small jalapeño chile peppers, cored, seeded, and minced
>>Quote>> 1 cup canned crushed tomatoes or plain tomato sauce
>>Quote>> 2 tablespoons juice from 1 medium lime
>>Quote>> 5 tablespoons masa harina or 3 tablespoons cornstarch
>>Quote>> Ground black pepper
>>Quote>>
>>Quote>> 1. Mix chili powders, cumin, and oregano in small bowl and stir in 1/2 cup
>>Quote>> water to form thick paste; set aside. Toss beef cubes with salt; set aside.
>>Quote>>
>>Quote>> 2. Fry bacon in large, heavy soup kettle or Dutch oven over medium-low heat
>>Quote>> until fat renders and bacon crisps, about 10 minutes. Remove bacon with
>>Quote>> slotted spoon to paper towel-lined plate, pour all but 2 teaspoons fat from
>>Quote>> pot into small bowl; set aside. Increase heat to medium-high; sauté meat in
>>Quote>> four batches until well-browned on all sides, about 5 minutes per batch,
>>Quote>> adding additional 2 teaspoons bacon fat to pot as necessary. Reduce heat to
>>Quote>> medium, add 3 tablespoons bacon fat to now-empty pan. Add onion; sauté until
>>Quote>> softened, 5 to 6 minutes. Add garlic and jalapeño; sauté until fragrant,
>>Quote>> about 1 minute. Add chili paste; sauté until fragrant, 2 to 3 minutes. Add
>>Quote>> reserved bacon and browned beef, crushed tomatoes or tomato sauce, lime
>>Quote>> juice, and 7 cups water; bring to simmer. Continue to cook at a steady
>>Quote>> simmer until meat is tender and juices are dark, rich, and starting to
>>Quote>> thicken, about 2 hours.
>>Quote>>
>>Quote>> 3. Mix masa harina with 2/3 cup water (or cornstarch with 3 tablespoons
>>Quote>> water) in a small bowl to form smooth paste. Increase heat to medium; stir
>>Quote>> in paste and simmer until thickened, 5 to 10 minutes. Adjust seasoning
>>Quote>> generously with salt and ground black pepper. Serve immediately, or
>>Quote>> preferably, cool slightly, cover, and refrigerate overnight or for up to 5
>>Quote>> days. Reheat before serving.
>>Quote>>
>>Quote>>
>>Quote>>
>>Quote>>
>>Quote>> SMOKY CHIPOTLE CHILI CON CARNE SERVES 6
>>Quote>>
>>Quote>> Grill-smoking the meat, a technique from food writers John and Matt Lewis
>>Quote>> Thorne, authors of the Serious Pig, in combination with chipotle chiles give
>>Quote>> this chili a distinct but not overwhelming smoky flavor. Make sure you
>>Quote>> start with a chuck roast that is at least three inches thick. The grilling
>>Quote>> is meant to flavor the meat by searing the surface and smoking it lightly,
>>Quote>> not to cook it.
>>Quote>>
>>Quote>> 1. To prepare meat: Puree 4 medium garlic cloves with two teaspoons salt.
>>Quote>> Rub intact chuck roast with puree, and sprinkle evenly with 2 to 3
>>Quote>> tablespoons New Mexico chili powder; cover and set aside. Meanwhile, build
>>Quote>> a hot fire. When you can hold your hand 5 inches above the grill for no more
>>Quote>> than 3 seconds, spread hot coals to area about the size of the roast. Open
>>Quote>> bottom grill vents, scatter one cup soaked mesquite or hickory wood chips
>>Quote>> over hot coals, and set grill rack in place. Grill roast over hot coals,
>>Quote>> opening lid vents three-quarters of the way and covering so that vents are
>>Quote>> opposite bottom vents to draw smoke through and around roast. Sear meat
>>Quote>> until all sides are dark and richly colored, about 12 minutes per side.
>>Quote>> Remove roast to bowl; when cool to the touch, trim and cut into 1-inch
>>Quote>> cubes, reserving juices.
>>Quote>>
>>Quote>> 2. For the chili: Follow recipe for chili con carne, omitting the browning
>>Quote>> of meat cubes and substituting 5 minced canned chipotle peppers in adobo
>>Quote>> sauce for jalapeños.
>>Quote>>
>>Quote>>
>>Quote>> To ensure the best chili flavor, I recommend toasting whole dried chiles and
>>Quote>> grinding them in a mini-chopper or spice-dedicated coffee grinder. For
>>Quote>> hotter chili boost the heat with a pinch of cayenne, a dash of hot pepper
>>Quote>> sauce, or crumbled pequin chiles near the end of cooking. Serve the chili
>>Quote>> with any of the following side dishes: warm pinto or kidney beans, corn
>>Quote>> bread or chips, corn tortillas or tamales, rice, biscuits, or just plain
>>Quote>> crackers, and top with any of the following garnishes: chopped fresh
>>Quote>> cilantro leaves, minced white onion, diced avocado, shredded cheddar or jack
>>Quote>> cheese, or sour cream.
>>Quote>>
>>Quote>> Bob
>>Quote>>


--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

In article >,
Andrew H. Carter > wrote:

> Here is the message ID:
>
>
>
> With Agent if you click on it, it will bring it up.


Only if the ISP's news server retains posts long enough. My ISP has a
terrible news server (which is why I don't use it anymore) and drops
posts after around 48 hours.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

In article >,
Andrew H. Carter > wrote:

> Here is the message ID:
>
>
>
> With Agent if you click on it, it will bring it up.


Only if the ISP's news server retains posts long enough. My ISP has a
terrible news server (which is why I don't use it anymore) and drops
posts after around 48 hours.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

On Sat, 20 Nov 2004 22:09:53 -0500, Scott
> scribbled some thoughts:


>In article >,
> Andrew H. Carter > wrote:
>
>> Here is the message ID:
>>
>>
>>
>> With Agent if you click on it, it will bring it up.
>
>
>Only if the ISP's news server retains posts long enough. My ISP has a
>terrible news server (which is why I don't use it anymore) and drops
>posts after around 48 hours.


One of the reasons why I like Agent over OE is that you can
set a message, downed or not as Keep, then for all those you
prolly have no interest in, just highlight all and hit DEL,
they'll disappear, especially effective for the occasional
SPAM. Though OE does have the nice feature of having all
the groups in one place, instead of opening up all the
different instances of Agent. I suppose now that I am using
Firefox, I should/could start using Thunderbird, I've
already got it installed.


--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

On Sat, 20 Nov 2004 22:09:53 -0500, Scott
> scribbled some thoughts:


>In article >,
> Andrew H. Carter > wrote:
>
>> Here is the message ID:
>>
>>
>>
>> With Agent if you click on it, it will bring it up.
>
>
>Only if the ISP's news server retains posts long enough. My ISP has a
>terrible news server (which is why I don't use it anymore) and drops
>posts after around 48 hours.


One of the reasons why I like Agent over OE is that you can
set a message, downed or not as Keep, then for all those you
prolly have no interest in, just highlight all and hit DEL,
they'll disappear, especially effective for the occasional
SPAM. Though OE does have the nice feature of having all
the groups in one place, instead of opening up all the
different instances of Agent. I suppose now that I am using
Firefox, I should/could start using Thunderbird, I've
already got it installed.


--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

Thank you all very much--this time I stowed my laziness & sent it to my
PC!
Pat