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Chili Recipes

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Coyne Jan 12, 2005 12:23 PM

Please share your best Chile recipes.

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  1. c
    Coyne RE: Coyne Jan 12, 2005 12:24 PM

    That should be Chili, sorry

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      ValL RE: Coyne Jan 12, 2005 12:29 PM

      I saw this on a food show, this woman had won a prize for this Chili and its awesome. I followed it to the letter. I googled and found the recipe: El Cid Chili

      http://www.e-cookbooks.net/recipes/92...

      1. d
        DanaB RE: Coyne Jan 12, 2005 12:50 PM

        The recipe for Spicy Red Pork and Bean Chili from epicurious, linked below, is excellent. I usually up the meat content and leave out the beans, but either way, it's a really tasty recipe.

        Link: http://www.epicurious.com/recipes/rec...

        1. k
          Karl S. RE: Coyne Jan 12, 2005 01:13 PM

          There have been lots of threads on chili in the past month you may want to read first, e.g.

          Link: http://www.chowhound.com/topics/show/...

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            GG Mora RE: Coyne Jan 12, 2005 01:23 PM

            I don't have a precise recipe, since I just sort of winged it when I made it: tomatillo-based green chili with black beans and pork. Browned some ground pork (finely diced would have been even better!), then sautéed in the fat left behind: diced onion and poblano pepper, minced garlic. When translucent, returned pork to the pot, added cooked black beans, cooked tomatillo purée (you could use a good bottled green salsa), seasoned with cocoa powder, Mexican oregano, ground cumin, beer, and roasted jalapeños. It was awesome.

            6 Replies
            1. re: GG Mora
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              Tatania RE: GG Mora Jan 12, 2005 01:44 PM

              There's no long, slow cook here, right? Just enough of a simmer at the end to meld the flavors? This sounds good. Thanks.

              1. re: Tatania
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                Tongo Rad RE: Tatania Jan 12, 2005 03:10 PM

                If you are going to use chunks of pork or beef, which would necessitate a long slow cook, one trick would be to use half of your chiles from the start and reserve the other half for the last 15 min or so. This way all of the green chile flavor isn't 'cooked off'.

                1. re: Tongo Rad
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                  Tatania RE: Tongo Rad Jan 12, 2005 03:48 PM

                  Actually, this is why I asked, as my most successful chilis, all made with ground meat, have been cooked over a long time with chilis added at the beginning, middle & toward the end. The only time I've ever stewed pork chunks (in a green chili, actually), the meat came out like cubed rubber. But now that I think about it, it was probably just the wrong cut of pork to stew. So what my question really should be is this: would this cubed pork chili benefit from a long simmer, and if so, what's the cut of pork to use?

                  1. re: Tatania
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                    Tongo Rad RE: Tatania Jan 12, 2005 04:15 PM

                    The cut could either be shoulder or butt, nothing fancy, and definitely simmered for quite a while. I do mine in the oven and I prefer a low temperature. Usually 275degF for 1 1/2 - 2 hours, depending on the size of the pieces.

                    1. re: Tatania
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                      petradish RE: Tatania Jan 12, 2005 05:31 PM

                      boneless country style pork ribs work nicely. for green chile, simmer approx. 2 1/2-3 hours until meltingly tender.

                      1. re: Tatania
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                        Tatania RE: Tatania Jan 13, 2005 07:09 AM

                        Thank you.

                2. t
                  Terrie H. RE: Coyne Jan 12, 2005 03:21 PM

                  The link below is to the recipe for the best one I've ever made.

                  Link: http://recipes.egullet.com/recipes/r2...

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                    Pupster RE: Coyne Jan 12, 2005 09:56 PM

                    I make different chilis constantly, but this one gets constant raves as it has a different taste from most cumin and tomato based chilis. It's hearty but slightly tart from the oj and slightly smoky from the beer. The hardest part is getting all the ingredients prepared; the actual cooking is easy as pie. (Cribbed from the LA Times Food section.)

                    Pork & Tomatillo Chili

                    1 cup OJ
                    1 (12-ou) bottle dark beer
                    1 lb tomatillos, peeled and quartered
                    1 cup peanut oil
                    1 head garlic, peeled
                    2 lbs boneless pork, cut into 1/2" cubes
                    salt, pepper
                    2 large onions, thinly sliced
                    2 lbs Roma tomatoes, chopped
                    3 jalapeno chiles, diced
                    1 tsp crushed hot red pepper, or to taste
                    1 bunch cilantro, leaves chopped
                    1 (1lb) can black beans with liquid

                    -Combine OJ, beer and tomatillos in large saucepan. Cook over med heat about 20 min.
                    -Heat peanut oil in large skillet. Add garlic cloves and cook 2 min. Stir in 1/4 of cubed pork and season to taste with salt and pepper. Brown on all sides, remove and add to tomatillos. Cook remaining pork in skillet. Remove pork and garlic, and add to tomatillos.
                    -Pour off all but 1/4 cup oil in skillet. Add onions and lightly brown. Add to tomatillo mixture.
                    -Mix in tomatoes, jalapeno chiles, crushed red pepper, and cilantro. Cover and cook over low heat 2 hrs. (Or in 350 deg oven for 2 hrs). Add beans. Cook, uncovered for 1/2 hr more. Adjust seasonings to taste.

                    Serve over rice, garnished with sliced avocado, sprigs of cilantro and Lime Sour Cream -- combine 1/2 cup sour cream with grated zest and juice of 1 lime.

                    1. b
                      BobB RE: Coyne Jan 25, 2005 04:04 PM

                      This has been my standby for years. It's seriously hot, but no matter who I serve it to there's never any left over!

                      4 lbs lean, cheap beef (chuck or round)
                      1/4 cup peanut oil
                      3 good sized onions
                      4 cloves garlic
                      1 can chiles chipotles in adobo sauce (I’ve only ever seen one size for these, it’s about 4 ounces)
                      1/4 cup chili powder
                      2 tablespoons cumin
                      1 tablespoon freshly ground black pepper
                      2 teaspoons salt
                      1 tablespoon cayenne pepper
                      2 or 3 cans dark red kidney beans (optional)
                      Also have on hand a bunch of fresh and/or pickled jalapeños (you might need them, and even if they don’t end up in the chili they’re nice to have around).

                      Trim all fat off the beef and cut it into 1/2” cubes (this is the only hard part - if you don’t have a VERY sharp knife it can take forever).
                      Heat the peanut oil in a large, heavy pot over high heat. Add the beef and stir occasionally until it’s all browned.
                      Meanwhile, roughly chop the onions and mince the garlic. When the beef is brown, add the onions and garlic, turn the heat down to medium, and cook a couple of minutes, stirring occasionally.
                      Chop the chipotles and stir them in along with all the adobo sauce.
                      Add the chili powder, cumin, black pepper, salt, and cayenne pepper, and stir everything together.
                      Reduce heat ‘til it’s just high enough to keep things simmering. Cover the pot and cook until the beef is fork tender (about 2 hours). Peek under the lid and give things a stir every now and then. The beef and onions should give off enough juices to create the gravy and keep things from scorching, but if it seems too dry, add a small amount of liquid (beer, tomato puree, tap water, whatever you’ve got).
                      When the beef is done, stir in the beans if you want ‘em.
                      Taste for seasoning. I sometimes add a little more chili powder and cumin at this point, a little more salt if it needs it, and more cayenne and/or chopped jalapeños if it’s not hot enough.

                      2 Replies
                      1. re: BobB
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                        Chris VR RE: BobB Jan 25, 2005 04:29 PM

                        Thanks Bob- sounds great!

                        1. re: BobB
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                          dtremit RE: BobB Jan 25, 2005 09:06 PM

                          This is similar to my recipe -- and I find that fifteen minutes in the freezer makes the meat much easier to slice.

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                          nomadfromcincy RE: Coyne Jan 25, 2005 04:20 PM

                          Admitting this feels a little like cheating, but I use a spice mix called Shotgun Willie's. I mail order it because I can't find it in the grocery anymore. Watch out for the extra cayenne packet - I usually leave it out because it overwhelms my eaters.

                          Besides the spices, I use celery, red onion, pinto or kidney beans, red pepper, tomatoes, tomato paste sometimes, carrots sometimes, green pepper sometimes.

                          I think chili is an art, far from a science, as you can tell.

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