Tried this chili recipe for the first time... (2 Viewers)

[TobiasFunke]

It's not fought at all, the hardest part is finding the dried peppers.

Get a deep pan, add the peppers (take off the stems) add the beer, bring to a boil, turn heat down and simmer ~20 min.

When it's done toss it in the food processor. It will likely stick to the sides/bottom of the processor, so I usually add the rest of the liquid to that (24oz beer and beef stock) and use that to get the rest of the stuff out.

This never occurred to me. I go in there with a spatula and dig.

 

[flyingsushi]

It's not fought at all, the hardest part is finding the dried peppers.Get a deep pan, add the peppers (take off the stems) add the beer, bring to a boil, turn heat down and simmer ~20 min.When it's done toss it in the food processor. It will likely stick to the sides/bottom of the processor, so I usually add the rest of the liquid to that (24oz beer and beef stock) and use that to get the rest of the stuff out.

Hmm, your right, that seems easy. Easier than I expected. So, 24 oz of beer in a deep pan, boil then simmer with the peppers. Pull the peppers only out and put them in a food processor, add the last 12 oz of beer and beef stock and process away. Then pour back into the my pan with the beer that was simmering with the peppers huh.? This is a substitute for the old fashion way of just adding chili powder? This can't be difficult. I will have to try this method. Comparing this method vs just adding chili powder, is this better?Thanks for the tips Harry, Sushi

 

[Harry Manback]

I'm sorry it's only 12oz for the rehydrating.

24oz goes in while it's cooking

 

[Harry Manback]

I usually process it before adding the liquid, but I'm not sure it really matters.

I think you get a much better flavor as a result compared to just powder.

 

[Harry Manback]

Oh and you bring the 12oz of beer to a boil with th peppers already in it, Mao sure you drain before processing, since the rest of the beer and stock is added at the same time as the peppers, I'll mix it in the blender, i still need to us one of his rubber spatula dealies to get it all out, but I definitely helps.

 

[bryhamm]

It's not fought at all, the hardest part is finding the dried peppers.

Get a deep pan, add the peppers (take off the stems) add the beer, bring to a boil, turn heat down and simmer ~20 min.

When it's done toss it in the food processor. It will likely stick to the sides/bottom of the processor, so I usually add the rest of the liquid to that (24oz beer and beef stock) and use that to get the rest of the stuff out.

This never occurred to me. I go in there with a spatula and dig.

First few times I made the recipe in the OP, I simply used the chili powder. Then, I decided to try and rehydrate the peppers. After it was done simmering, I strained it out of the pan, dumping the beer down the sink. I put the chilies in the blender and within a few seconds they were stuck to the side of the blender. I kept taking the blender off the motor and banging it on the counter top to get it back down and then blending it again. I then got tired of that and threw in about a 1/2 cup of hot water. Worked out nicely that way.

Now, I make sure to strain it so that I keep the beer in order to throw some in the blender.

 

[flyingsushi]

Oh and you bring the 12oz of beer to a boil with th peppers already in it, Mao sure you drain before processing, since the rest of the beer and stock is added at the same time as the peppers, I'll mix it in the blender, i still need to us one of his rubber spatula dealies to get it all out, but I definitely helps.

I think I got it. As much as I like a meat chili, I might have to make some changes as I go. For me, I need other things in there. I am not sure what, I just feel the need to have a little more contrast besides all meat almost every bite as good as it is. Harry, thanks again for the quick lesson on rehydrating the chilis.

 

[Harry Manback]

Not a problem man, my pleasure.

Hope it turns out great!

 

[gianmarco]

Got a batch cooking for the 1st time. The smell is pretty remarkable. Is there a significant difference in taste in the first 15-20 minutes of cooking compared to 2 hours later?

 

[IvanKaramazov]

Got a batch cooking for the 1st time. The smell is pretty remarkable. Is there a significant difference in taste in the first 15-20 minutes of cooking compared to 2 hours later?

As you cook the chili, it thickens up a bit. Not sure how much that affects the taste. Like any other chili or stew, it's better after a day in the fridge.

 

[gianmarco]

Got a batch cooking for the 1st time. The smell is pretty remarkable. Is there a significant difference in taste in the first 15-20 minutes of cooking compared to 2 hours later?

As you cook the chili, it thickens up a bit. Not sure how much that affects the taste. Like any other chili or stew, it's better after a day in the fridge.

So I did read through the entire thread a few days ago when I decided to try this but now have some questions that may or may not have been answered as I was cooking.--I plan on adding beans. Do you get rid of the liquid in the can before dumping them in or put the whole thing in?--When doing the chiles, do you remove the skin and/or seeds before pureeing?--I know it's mostly personal preference, but do you guys like big or small pieces of onion when you chop it?

 

[IvanKaramazov]

--I plan on adding beans. Do you get rid of the liquid in the can before dumping them in or put the whole thing in?

Definitely drain the beans first.

--When doing the chiles, do you remove the skin and/or seeds before pureeing?

I use chili powder, so I can't answer this one.

--I know it's mostly personal preference, but do you guys like big or small pieces of onion when you chop it?

I like relatively big pieces. I also don't sautee the onion. It goes in raw when I add the beer.

 

[gianmarco]

Another question that might be heresy, but whatever:

Is it really worth getting pieces of meat vs. ground beef?

 

[bryhamm]

--When doing the chiles, do you remove the skin and/or seeds before pureeing?

I use chili powder, so I can't answer this one.

I remove the stem and seeds prior to cooking them. Then, when done cooking I throw the whole thing in the blender, so I am leaving the skin on.

 

[Joe Bryant]

Another question that might be heresy, but whatever:Is it really worth getting pieces of meat vs. ground beef?

Hi giannmcarco,I would say definitely yes. Using chunks of meat vs ground beef is really what sets real chili apart.J

 

[Joe Bryant]

Got a batch cooking for the 1st time. The smell is pretty remarkable. Is there a significant difference in taste in the first 15-20 minutes of cooking compared to 2 hours later?

As you cook the chili, it thickens up a bit. Not sure how much that affects the taste. Like any other chili or stew, it's better after a day in the fridge.

So I did read through the entire thread a few days ago when I decided to try this but now have some questions that may or may not have been answered as I was cooking.--I plan on adding beans. Do you get rid of the liquid in the can before dumping them in or put the whole thing in?--When doing the chiles, do you remove the skin and/or seeds before pureeing?--I know it's mostly personal preference, but do you guys like big or small pieces of onion when you chop it?

On the chiles, I roast where they get blackened, then allow to sit in a closed ziplock bag to steam. (You can also put them in a bowl and cover with plastic wrap. I then remove the blackened skin and most of the seeds. But I don't sweat it if some seeds get pureed.J

 

[Harry Manback]

Another question that might be heresy, but whatever:Is it really worth getting pieces of meat vs. ground beef?

Absolutely, it's the signature part of the chili.

 

[Angry Beavers]

Making batch #2 this weekend....

:can't wait:

 

[Abrantes]

It's not fought at all, the hardest part is finding the dried peppers.

Get a deep pan, add the peppers (take off the stems) add the beer, bring to a boil, turn heat down and simmer ~20 min.

When it's done toss it in the food processor. It will likely stick to the sides/bottom of the processor, so I usually add the rest of the liquid to that (24oz beer and beef stock) and use that to get the rest of the stuff out.

This never occurred to me. I go in there with a spatula and dig.

First few times I made the recipe in the OP, I simply used the chili powder. Then, I decided to try and rehydrate the peppers. After it was done simmering, I strained it out of the pan, dumping the beer down the sink. I put the chilies in the blender and within a few seconds they were stuck to the side of the blender. I kept taking the blender off the motor and banging it on the counter top to get it back down and then blending it again. I then got tired of that and threw in about a 1/2 cup of hot water. Worked out nicely that way.

Now, I make sure to strain it so that I keep the beer in order to throw some in the blender.

Yeah, it was too late when it occurred to me that I could use the liquids to rinse out the food processor. Now I know.Regardless, it was my first time ever attempting chili, and it turned out delicious. Great stuff.

 

[GAlmgren]

Debating adding in some chopped baby carrots with the beans. Yea or Nay?

 

[bleachercreacher]

I made a pot this past weekend, and I used some Bud Light Lime that a friend had left over at my house. I hate Bud Light, but I think the lime gave it a different twist.

 

[John Bender]

I made a pot this past weekend, and I used some Bud Light Lime that a friend had left over at my house. I hate Bud Light, but I think the lime gave it a different twist.

 

[Joe Bryant]

Absolutely, it's the signature part of the all good chili.

Fixed.J

 

[captbly]

Gonna make up a half batch of this today. Plan to take my recipe posted and make a few adjustments on what I think I personally may like better....no bakers chocolate, no whiskey, add some chorizo sausage, add some black beans and add some noodles.Looking forward to cookin' it up while watching games today.

Noodles? Really?

I know, noodles shouldnt be in chili but gonna make them separately and just add some into my first bowl to try it out. Last time I made this, it became too thick and meaty to me so gonna see if some noodles break it up a bit. If no good, than no harm no foul and just wont add them at all.We're about an hour into simmer mode...smelling fantastic.

You're killing me. Where do you live? The further you are from Texas or the South the less offensive this is but it's still bad.You could put it over pasta like they do in Cincinnati although that's a pretty severe bastardization of this kind of chili. This is basically authentic Texas style chili. (as long as you leave the beans out). But even with the beans, it's a Texas style chili. That's nothing like the hot dog topping that passes for Cincinnati chili.I know you fancy yourself a fashion guy. Imagine the most glaring fashion error you can think of. Whatever that is, it's not as bad as putting noodles in this chili.J

Our family has always eaten chili like normal the first day, and then added pasta to it the second day.

 

[Mister CIA]

Got a batch cooking for the 1st time. The smell is pretty remarkable. Is there a significant difference in taste in the first 15-20 minutes of cooking compared to 2 hours later?

As you cook the chili, it thickens up a bit. Not sure how much that affects the taste. Like any other chili or stew, it's better after a day in the fridge.

So I did read through the entire thread a few days ago when I decided to try this but now have some questions that may or may not have been answered as I was cooking.--I plan on adding beans. Do you get rid of the liquid in the can before dumping them in or put the whole thing in?

--When doing the chiles, do you remove the skin and/or seeds before pureeing?

--I know it's mostly personal preference, but do you guys like big or small pieces of onion when you chop it?

On the chiles, I roast where they get blackened, then allow to sit in a closed ziplock bag to steam. (You can also put them in a bowl and cover with plastic wrap. I then remove the blackened skin and most of the seeds. But I don't sweat it if some seeds get pureed.

J

Why on earth?! I roast chiles only because of the flavor the blackened pieces add.

 

[madshot31]

Got a batch cooking for the 1st time. The smell is pretty remarkable. Is there a significant difference in taste in the first 15-20 minutes of cooking compared to 2 hours later?

As you cook the chili, it thickens up a bit. Not sure how much that affects the taste. Like any other chili or stew, it's better after a day in the fridge.

So I did read through the entire thread a few days ago when I decided to try this but now have some questions that may or may not have been answered as I was cooking.--I plan on adding beans. Do you get rid of the liquid in the can before dumping them in or put the whole thing in?

--When doing the chiles, do you remove the skin and/or seeds before pureeing?

--I know it's mostly personal preference, but do you guys like big or small pieces of onion when you chop it?

On the chiles, I roast where they get blackened, then allow to sit in a closed ziplock bag to steam. (You can also put them in a bowl and cover with plastic wrap. I then remove the blackened skin and most of the seeds. But I don't sweat it if some seeds get pureed.

J

Why on earth?! I roast chiles only because of the flavor the blackened pieces add.

When I roast chilies I remove the charred out skin if I am dicing or leaving them in bigger pieces for burgers or chili. If pureeing then I leave them on.

 

[bushdocda]

They should name a country after this stuff.

 

[Prince Myshkin]

got a pot of this stuff on right now...

estimated time of first bowl = kickoff of the sunday night football game

went with the chilli powder option this time because i didn't have any peppers on hand.

 

[Juxtatarot]

Absolutely, it's the signature part of the all good chili.

Fixed.J

I disagree with this. There are many excellent vegetarian chilies. Don't discount vegetables and spices.

 

[Prince Myshkin]

Absolutely, it's the signature part of the all good chili.

Fixed.J

I disagree with this. There are many excellent vegetarian chilies. Don't discount vegetables and spices.

i hate to respond out of ignorance, because i've never had a vegetarian chili, butBLASPHEMY!!!

 

[jplvr]

Seeing this thread bumped today gave me a craving. Not really sure when I'll have the time to cook any until hunting season is over.

 

[Joe Bryant]

Absolutely, it's the signature part of the all good chili.

Fixed.J

I disagree with this. There are many excellent vegetarian chilies. Don't discount vegetables and spices.

I hear that's great with noodles.

J

 

[Tiger Fan]

I'm sure it's buried in this thread somewhere....but how many does the original recipe serve?

 

[gianmarco]

I'm sure it's buried in this thread somewhere....but how many does the original recipe serve?

Just 1 if you're hungry enough and can't stop eating it while it's cooking

 

[Steve Tasker]

My "original" recipe, meaning what I did the first time I cooked itrepare the day of 8 qt pot or larger is needed.2 hour prep time. 2 hour cook time.-------------------------------Ingredients:1/3 Cup of Olive Oil1.5 pounds of "chuck roast" – make sure the pieces are cut into smaller cubes, about the size of a sugar cube. (Do not use ground beef)3 pounds of pork sausage – uncase the sausage before cooking - used 1.5 lb hot and 1.5 lb mild sausage3 large onions chopped - make sure to use all 3 onions even though it looks like too much, they cook down12 cloves of garlic minced5 large Poblano peppers1 regular sized can of tomato paste1 regular sized can of tomato soup1 tsp of cayenne pepper 2 tsp oregano2 tablespoons of dried cumin2 bay leaves½ tsp of black pepper2 tsp of salt14.5 oz of beef broth2 bottles of amber beer - used 1 Bass (for the peppers) and 1 Newcastle (for the cook)1 shot of Jim Beam Black1 square (1 oz) baker’s chocolate1 can beans - used red kidney beansSour creamShredded cheese for garnishDirections:Rehydrate the peppers in 1 bottle of beer. Bring to a boil and simmer for 20 min. Strain out the beer and then mince very very finely, until nearly a green paste. Set aside.In a large stock pot (8 qt. Pot or larger) heat the oil. Add the onions and cook over med heat for 5 min. Uncover and bring the heat to high and brown for another 5 min. Add the garlic and cook another for 1-2 min until fragrant. Add the cumin, oregano, salt, pepper, cayenne, and the pork. Stir until the meat browns. Add the beef and brown until most of the redness is gone. Add the chili puree, 1 bottle of beer, Jim Beam, beef broth, tomato paste, tomato soup, bakers chocolate and bay leaves. Bring to a boil. Then simmer for 1.5 hours. Add beans, and cook for additional 0.5 hour until it has a chili like consistency. (make sure to keep uncovered while simmering) Add a little bit of sour cream and cheese. Serve.

Tweaked offdee's recipe above for my last cook. Today's variations:- cut down on the garlic (not because I wanted to, but because I thought I had more garlic but it had gotten mold on it ) - used ~7 cloves- 3.5 pounds of sausage today: 1.25 lbs hot sausage, 1.25 lbs mild sausage, 1 lb Andouille sausage. Hope this one goes ok, the Andouille was a beef/pork mix and was a lot more, well, gelatinous when uncased (I cubed it, roughly the same size as the chuck), but it did not brown the same way the other pork sausage did- 6 Poblano peppers- 2 tsp cayenne pepper- Beer: used 1 Newcastle for the peppers and 1 Guinness Draught for the cookSimmering now...it was fun to tweak the recipe a bit...we'll see what happens...

 

[fasteddie_21]

Making this, for like the upteenth time, tomorrow. :yum:

 

[Steve Tasker]

My "original" recipe, meaning what I did the first time I cooked itrepare the day of 8 qt pot or larger is needed.2 hour prep time. 2 hour cook time.-------------------------------Ingredients:1/3 Cup of Olive Oil1.5 pounds of "chuck roast" – make sure the pieces are cut into smaller cubes, about the size of a sugar cube. (Do not use ground beef)3 pounds of pork sausage – uncase the sausage before cooking - used 1.5 lb hot and 1.5 lb mild sausage3 large onions chopped - make sure to use all 3 onions even though it looks like too much, they cook down12 cloves of garlic minced5 large Poblano peppers1 regular sized can of tomato paste1 regular sized can of tomato soup1 tsp of cayenne pepper 2 tsp oregano2 tablespoons of dried cumin2 bay leaves½ tsp of black pepper2 tsp of salt14.5 oz of beef broth2 bottles of amber beer - used 1 Bass (for the peppers) and 1 Newcastle (for the cook)1 shot of Jim Beam Black1 square (1 oz) baker’s chocolate1 can beans - used red kidney beansSour creamShredded cheese for garnishDirections:Rehydrate the peppers in 1 bottle of beer. Bring to a boil and simmer for 20 min. Strain out the beer and then mince very very finely, until nearly a green paste. Set aside.In a large stock pot (8 qt. Pot or larger) heat the oil. Add the onions and cook over med heat for 5 min. Uncover and bring the heat to high and brown for another 5 min. Add the garlic and cook another for 1-2 min until fragrant. Add the cumin, oregano, salt, pepper, cayenne, and the pork. Stir until the meat browns. Add the beef and brown until most of the redness is gone. Add the chili puree, 1 bottle of beer, Jim Beam, beef broth, tomato paste, tomato soup, bakers chocolate and bay leaves. Bring to a boil. Then simmer for 1.5 hours. Add beans, and cook for additional 0.5 hour until it has a chili like consistency. (make sure to keep uncovered while simmering) Add a little bit of sour cream and cheese. Serve.

Tweaked offdee's recipe above for my last cook. Today's variations:- cut down on the garlic (not because I wanted to, but because I thought I had more garlic but it had gotten mold on it ) - used ~7 cloves- 3.5 pounds of sausage today: 1.25 lbs hot sausage, 1.25 lbs mild sausage, 1 lb Andouille sausage. Hope this one goes ok, the Andouille was a beef/pork mix and was a lot more, well, gelatinous when uncased (I cubed it, roughly the same size as the chuck), but it did not brown the same way the other pork sausage did- 6 Poblano peppers- 2 tsp cayenne pepper- Beer: used 1 Newcastle for the peppers and 1 Guinness Draught for the cookSimmering now...it was fun to tweak the recipe a bit...we'll see what happens...

Wow....I thought the first batch was good....this was even better.Considerably more heat with the 2x cayenne pepper, and the Andouille added a little bit of almost smoky flavor to it. I'm sure the Guinness helped with that as well. I wanted it a little bit spicier, and this was just delicious.

 

[Steve in Minneapolis]

My wife's chili recipe is watery and too-tomatoey. I used to make a mean chili with some college roommates that was similar to the recipe posted by the OP and

I (FINALLY!) made my first batch of this yesterday, it has been chilling in the fridge all day and I can't wait to get home to eat some...

We have a dozen friends coming over tonight and I look forward to telling them this is a recipe from the kitchen of "Judge Smails"

 

[Sebowski]

Doing our semi-annual Christmas Chili Cookoff. I've always used ground beef, a little ground chicken, a little ground turkey, and uncased pork sausage. I'm going to try the cubed meat method this time.

Joe mentioned roasting peppers, so I assume he uses fresh ones instead of dried then dehydrating.

I'll probably do a little of both and add in some powders. I like it spicy. What are the favorite beers used? When I make a potroast I like to dissolve a beef broth cube into an IPA. I want to something similar with the broth called for here. Guess I should go Amber?

I'm scared of using chocolate. What's the benefit there?

I'm not a beans guy, but I wouldn't mind something else in there for texture. Has anyone tried using tiny diced potatoes? I don;t think the waxier kinds would mush up, and might come out alright.

 

[gianmarco]

I added beans the first time. The 2nd time I made it I left them out as I don't think they added anything. It was much better without. I've ALWAYS been a beans in chili person. Not anymore when I make this.

Also, adding the chocolate helps give it a nice full flavor. I pulled out a portion of the last batch as it was cooking and added chocolate to part and left it out of the other. You could immediately taste the difference. As it continued to cook, I easily preferred the chocolate batch and just ended up mixing it all back together.

 

[Judge Smails]

My wife's chili recipe is watery and too-tomatoey. I used to make a mean chili with some college roommates that was similar to the recipe posted by the OP and I (FINALLY!) made my first batch of this yesterday, it has been chilling in the fridge all day and I can't wait to get home to eat some... We have a dozen friends coming over tonight and I look forward to telling them this is a recipe from the kitchen of "Judge Smails"

NICE!!

 

[Sebowski]

going to try this for the superbowl. should I make it the day before? it sounds like it's better on the 2nd day.

how hot are the new mexico chili's? i'm kind of a heat wuss so thinking of using chili powder instead

It'll be good either way but making it the before is probably best. But that's as much talk as anything. Everyone always says how much better it is the second day as the flavor's "meld". Truth is it's pretty darn good the first day too. I'd guess tons of people couldn't tell the difference.

J

I saw a Good Eats episode once (stew episode?) where Alton Brown explained that once meat is cooked, then cooled, then reheated, the properties change to make the meat fall apart more. He explained way fancier though. I just got back from the store. Got about 3 1/2 pounds stew meat, a large tube of pork sausage, a small tube of Habanero sausage. Also got thre types of dried chili's: New Mexican, Piqiun, and Jalapenos. 3 kinds of fresh peppers: Serrano, Jalapenos, and Yellow. Think I roast, peel, and deseed the first two and just shop the yellows since they don't have much heat. I wussed out on getting the chocolate, but I am half way through the thread and will probably run back to get some after reading this. Will honey work instead?

I'm going to make my beef broth by dissolving the cube in Guiness. Got a local Amber (Mission) to rehydrate the chili's. Then I'll add Guiness to the cook as recommended by Tasker.

Question: I keep reading "pot" "stove top"...... I've always used a crock pot for chili. Why the stove?

I like serving chili over rice. What are some other preferences?

ETA: Oh yeah, also, going to use bacon fat to brown the onions and throw whole bacon slices in the simmer and pull out later (that's what she said). I've thown in diced bacon before, but it always comes out tough and without much flavor. I figured that is probably because the flavor all goes into the rest, so I am leaving the slices whole and pulling them out later, much like a bay leaf. A delicious, delicious, bay leaf.

 

[Steve Tasker]

I'm going to make my beef broth by dissolving the cube in Guiness. Got a local Amber (Mission) to rehydrate the chili's. Then I'll add Guiness to the cook as recommended by Tasker.

Yeah, I'm not sure if it really added anything, but this chili was my best batch yet.

 

[curta269]

.

 

[CowboysFromHell]

I like serving chili over rice. What are some other preferences?

In Cincinnati, we like it over spaghetti and then topped with cheese. It's seriously good that way, the rest of you all need to get on board with it.

 

[Sebowski]

Most of the way through the thread now. Here is what I am planning and starting up tonight for the cookoff tomorrow.

Cook bacon; reserve; save fat

Simmer dried chilis in beer for 20mins

Roast fresh chilis; thrown in bag to sweat out peels; de-seed and chop

Puree strained rehydrated chilis (reserve liquid; use to unstick the puree out of the processor)

Dissolve Beef Bullion cube in Amber Ale

Chop 3 large onions

Mince 6 Garlic cloves

Caramelize onions (3 large) in bacon fat

Add Garlic (1-2mins)

Add Pork; brown

Add beef and dry seasonings; brown.

Put everything in crock pot.

add chili puree, 12oz Amber, shot of bourbon, beef broth, tomato paste, tomato sauce, 1oz baker's chocolate, bay leaves, bacon strips.

Simmer for 2hrs

Refrigerate over night

Reheat with more Amber (as needed)

Kick every other chili's ###

Am I forgetting anything? Any other twists I should look into?

 

[gianmarco]

Most of the way through the thread now. Here is what I am planning and starting up tonight for the cookoff tomorrow.

Cook bacon; reserve; save fat

Simmer dried chilis in beer for 20mins

Roast fresh chilis; thrown in bag to sweat out peels; de-seed and chop

Puree strained rehydrated chilis (reserve liquid; use to unstick the puree out of the processor)

Dissolve Beef Bullion cube in Amber Ale

Chop 3 large onions

Mince 6 Garlic cloves

Caramelize onions (3 large) in bacon fat

Add Garlic (1-2mins)

Add Pork; brown

Add beef and dry seasonings; brown.

Put everything in crock pot.

add chili puree, 12oz Amber, shot of bourbon, beef broth, tomato paste, tomato sauce, 1oz baker's chocolate, bay leaves, bacon strips.

Simmer for 2hrs

Refrigerate over night

Reheat with more Amber (as needed)

Kick every other chili's ###

Am I forgetting anything? Any other twists I should look into?

Whoa. I don't think you cook this in the crock pot. It's only for reheating. Cook it on the stove. Once done, you can transfer to crock pot to reheat.

Also, I must have missed people adding the bacon strips in. I think it's perfect without that and worry that would completely change the taste.

 

[Sebowski]

Started prepping at 5:30. Just got it simmering. 3hrs total, and my GF chopped all the meat (a little over 3lbs).

Quick notes:

Used a large skillet for all the browning.

Did the onions and garlic in a batch; dumped in the simmer pot that had the broth.

Pork; pot

3 batches of meat; pot

My paste is HOT!. Decided to just make a bunch of it and save it to use as a hot sauce. Problem with that is now I'm not sure if I used enough or too much. After tasting the roasted peppers I decided they were too awesome to not use more of them so I scratched throwing in fresh ones and roasted more. Also figured that when I do use fresh ones they take much longer to soften. With a 2hr simmer I didn't think it was enough time.

Was really hesitant to use the chocolate, but went for it. I think I'll be glad I did. Almost cut the chocolate dose in half. Then I tasted it. I never had baker's chocolate. That stuff is not chocolate. Chocolate could sue that stuff and make a fortune. It is very bitter. I was afraid of it being sweet and milky/creamy. After tasting it I put the whole ounce in. Another side note for the people that asked: I don;t see how honey or brown sugar can be substituted for baker's chocolate.

Also, after tasting the paste I'm not sure how much the amber brought to the table after straining it. I think that paste might be even better if I added some garlic and onions into the blend. Maybe even something sweet there.

Didn't use the crockpot. I'll use that to reheat tomorrow.

Smells great.

 

[gianmarco]

 

[Tiger Fan]

Can someone explain why the pork sausage? Whats the difference between pork sausage vs ground beef?

New Mexico Chilies (pods), can these be found in the same section as peppers. Like habenero peppers? If I can't find them, is there a substitute?

Thanks

Hi fs,

The pork sausage just has a different taste. And it's probably fattier. (which is good in chile... )

For the chile pods, they may be wherever the mexican food section of your grocery is. Not in the vegetable / fresh produce section. They are the dried up shriveled looking red chiles. It does work pretty well boiling them in beer to rehydrate them. If you can't find them, I often will use fresh chiles that are in the produce section. And roast them under the broiler in the oven or on the grill. Let them get blackened and then run them under cool water and the skin will peel off. Chop up and throw in the chili.

J

Joe - question re: the bolded above.Should i be putting this on the top rack near the broiler, or towards the bottom..or does it matter. I just don't want to burn them too much.

Thanks