A TRUE red Chili TR...Yummy!

[rideit]

OK, so I had to make a gen-you-wine Chili for wifey before she pumps out a pup today...here is what went down,

I started with four types of dried Chiles, and reconstituted them properly.


Seeded them, then toasted them, then soaked em'...

and saved the chili-water...

Then loaded em' in the processor, with TONS of garden grown Garlic...(when you think you have enough, add MORE!!!)

Start chopping up many, many different fresh chiles into small portions, and add 'some' to the mole, and some into the pot..

Prepare the mole...

Cube the fresh (07'!) Elk Tenderloin!


Toast Cumin seeds, and pulverize in a Mortar and pestle...

Chop Pasilla peppers and onions, and sautee...

Grind whole Mexican Oregano...

Mix ingredients, and begin simmering...

[rideit]

Add a bit o' cane sugar..

Simmer for 1 hour...

Shave in a ton of chocolate (along with many, many other personal fave spices)

Add four kinds of beans (if you are NOT from Texas!)

Brown and add the marinated Elk Steak

Simmer for an additional hour, crack a beer, and enjoy!!!!!!
Desfrutan!

[backpack]

That looks like a mighty tasty pot 'o chili you got there... mmmmmmm....

[MrZach]

Right now, that sounds like a pretty satisfying breakfast. Yum!!

[Daywalker]

I have to clean the drool off of my keyboard now.

My secret chili ingredient is dark beer. The idea of elk, a million kinds of peppers, and chocolate for some mole action is almost too much to comprehend.

[Tippster]

Too bad about the beans....

[rideit]

Damn, this stuff is good today.

The beans make one vat 'last' longer, and I am trying to make easy food.
Also made a huge Lasagna last night as well, but that is not nearly as photogenic...

No baby yet!

[chaka]

holy christ that looks tasty. well done. For a different twist, try adding a little instant espresso or extremely fine ground dark roast coffee... will give it another dimension of smokiness

[iceman]

You should probably keep that stuff away from her if she's gonna be breast feeding. Really spicy food and anything in the broccoli/cauliflower/cabbage/kale family made for screaming kiddies in our family.

Looks tasty though.

[MakersTeleMark]

You used a tenderloin for chili??? What a waste. Otherwise, nice FR.

[lemon boy]

You used a tenderloin for chili??? What a waste. Otherwise, nice FR.

that's the most fucked up "tenderloin" I've ever seen if it is made from the backstrap. I'm guessing it's actually just a regular steak.

sweet FR otherwise though. This week I'm making an experimental chili (with beans duh) using a previously smoked brisket.

[rideit]

It was given to us and thawed two days ago( I assume it was a tenderloin, it had very, very little silverskin...maybe it wasn't?)...I couldn't refreeze it, and Rachel didn't want it grilled.

So into the finest pot o' chili that I have ever made it went.
And it wasn't a waste...it is perfect. Juicy, tender, yummy chunks of meat.

Next up:
Green Chili!

I have never made one...any mags know the real deal recipes?

[lemon boy]

I have never made one...any mags know the real deal recipes?

thats even worse than trying to pin down "real deal" red recipes.

Buy the mildest chilies you can. Hot is easy to add but a whole bowl full of even medium greens gets hot damn fast.

that reminds me that we have to get a bushell soon.

[rideit]

mmmm...Hatch season is upon us....

LB, as you can probably tell, I don't use a 'recipe' for this, just whatever looks good and fresh.
I guess I am looking for ingredient 'tips' for Green...I have had truly sublime Green before, and could not begin to pinpoint where the 'magic' was coming from.
I also have had 'meh' greens, as well.

[MakersTeleMark]

I throw a couple of tomatillas in my green. 1/2 lard to olive oil to get things going. I tend to keep it really simple and let the hatch's shine. Just roasted, pealed, seeded and vacu-sealed about 15 lbs of them last weekend. My favorite lately has been my East (coast) meets West combo.

[rideit]

This looks like a good start....
Chili Verde by Jerry
World Champion 2006

Source: Jerry Simmons
Submitted By: ICS



Ingredients:
2 pounds pork cut into small cubes
1 cup chopped onion
14 oz. chicken broth
1½ teaspoons granulated garlic
2 ½ tablespoons chicken base
1 teaspoon celery salt
1 tablespoon cornstarch
½ teaspoon oregano
1 tablespoon cumin
½ tablespoon jalapeno
1 tablespoon dried cilantro
½ tablespoon green chile powder
10 oz. green enchilada sauce
27 oz. green chile, chopped
8 oz. green chile, pureed
1 teaspoon salt
habanero hot sauce as needed


Instructions:
Brown pork and drain
Add onion & chicken broth (will not cover meat)
Simmer 1 hour stirring often

Add spice mix and a little water
Simmer 1 hour stirring often to avoid sticking

Add green enchilada sauce
Simmer ½ hour

Add chopped green chili
Cook for 15 minutes

Add 8 oz. Green chili, pureed
10 minutes later
Adjust with ½ teaspoon jalapeno, 1 teaspoon salt and a liberal dose of habanero hot sauce.

[MakersTeleMark]

That is the most fucked up green chili recipe I've ever read. World Champ or not, he'd be shot serving that in NM. Granulated garlic??? Enchilada sauce? Oregano, cilantro??? WTF!

Try here:

http://www.vivanewmexico.com/food.recipes.cocinas.html

[lemon boy]

^^I agree^^ and I can only barely hobble through making a poor substitute for good green.

I think you also need to decide how you envision "green chilie" as a dish because there are a wide variety of styles ranging from almost salsa to stews to almost gravy.

Regardless of how you go about making the veggie part of things, IMVHO if you're going to use pork then I'd first make carnitas out of the pork before putting it into the veggies.

[rideit]

Well, resident experts, whatya got?

I wanna be as authentic as possible....

[MakersTeleMark]

Some more stoke:

http://www.abqjournal.com/pix/soundslides/greenchile/

[lemon boy]

I wanna be as authentic as possible....

Authentic to what? :shrug:

I usually simply sautee some onions till soft, add the chopped peeled seeded chilies, a couple of peeled tomatoes some chicken stock and whatever spices I feel like and simmer before adding the aforementioned carnitas and more simmering. Sometimes I'll add in a couple of 1" cubed potatoes. I like it thick (eg: not very saucy-watery) but don't use a thickening agent (flour/cornstarch etc…) which would bring you more to the gravy end of things.

Often it is pretty fucking nukular hot.

But it's not authentic to anything. And somebody who's gooder at cooking it will be along to scoff at my poor ways

[Tippster]

Poblanos, Tomatillos, Onions, Carnitas, Garlic, Salt, Cumin, and Habaneros. Experiment with various forms of roasting/toasting/smoking and have fun.

You could process them all in a blender and I'd eat it. Green Chili is fucking good.

[Dantheman]

I have a pretty good version, but it won't do you much good:

1. Go to taqueria near office and purchase 1 qt of salsa verde.
2. Brown 2-3 lbs cubed pork shoulder
3. Add salsa + 1 can PBR + a couple handfuls of crushed white or yellow corn chips for a thickener.
4. Slap lid on pressure cooker and cook 25 minutes.

Easy and killer, both thanks to the salsa. The "authenticness" is debatable, but I have been going to the mexi place I get the salsa from for about 2 years now and I think I have seen 5 other white people there (and it's usually semi-busy), FWIW.

[MakersTeleMark]

IMVHO if you're going to use pork then I'd first make carnitas out of the pork before putting it into the veggies.

Hit me with a carnitas recipe. Hell, we should have a recipe swap thread.

[chaka]

I'll dig up a good caritas recipe tonight... two secrets to great carnitas... slow cooking in low temp peanut oil, and coca cola as the final braising liquid


For green chile, I recommend some chunks of potatoes, russet or Yukon Gold... will give it a NM green chili stew slant. Really absorbs the hatch green chili broth.