Not sure if anyone is interested in pretty great chili recipe, but I'll put mine here, if people want.
-
-
I'm in chili mode myself. I'm in a local competition this weekend! -
PF, is it authentic Texas chili? I.e., no beans. Might be good to try, heading into the winter and I haven't been back to Austin or Dallas, for several years now.Comment
-
I've moved around the South enough to appreciate all sorts of chilli. But since I live in Texas now, I only make Texas Red. That is, until my in laws from New Mexico come to visit. They bring me bushels of hatch peppers, so the least I can do is make pork green chili then. I'll get the recipe posted soon.Comment
-
I'm not a chili purist; if it tastes good, I don't care about beans, tomatoes, turkey, whatever. I did make a pot of "San Antonio" style on Sunday:
5 lbs of chuck, cut into small cubes. This was a beautiful roast. It smelled so fresh.
9 poblanos, roasted, then peeled,seeded, and diced. I know, they aren't in a real bowl of red. But I like poblanos.
4 large onions, diced
10 cloves of garlic, finely minced
Water
Salt, cracked black pepper, cumin, Mexican oregano, chili powder. I used an entire 2.5 oz bottle of chili powder, and guessed at the rest: probably a T each of cumin, pepper, and Mex oregano, and 2 T of coarse salt.
1/2 cup masa harina to thicken.
The process is pretty straightforward. Sear the beef, sauté the vegetables, mix everything with water and spices, simmer for a while, stir in the masa and serve. Delicious!Last edited by Mosca; November 4, 2014, 03:00 PM.Comment
-
Btw, posting to this forum from an iPad messes with the formatting. Next time I'm on a laptop or desktop I'll fix it.
Edit: format fixed.Last edited by Mosca; November 4, 2014, 03:01 PM.Comment
Comment