PING: Acehole
- Thread starter Mr Bogus
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He's not talking to you dude 
Takeuon
Registered
It is getting to be that time of the year isn't it? I love to make me some chili when the weather cools and it's football Sunday.
And some nice home made cornbread
yea and I have been wanting good green chili for a long time... Nick told me the recipe at bash but after a few beers and 3 or 4 hours... well some of it is pretty foggy...It is getting to be that time of the year isn't it? I love to make me some chili when the weather cools and it's football Sunday.
And some nice home made cornbread
NIGHTFLIGHT
Banned
My wife made some this weekend just reg chili i hit it with texas pete hot sauce them melt shreded cheese in it then fritos on top
I like red chili too but something about a good green chili and flour tortillas... I grew up with the stuff in the southwest and never learned to cook the type I liked... dumb...
Takeuon
Registered
Dude, that sounds great right now...
Yeah....w/ the cold, rainy, nasty weather we are going to have the next few days I totally agree!
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well I went for another twist on it and it is about 90% of what I am looking for... getting closer... just not sure what I am lacking yet..
pork
green chili's
onion
Diced Tomato
Tomatinos
Seasonings (Cumin, garlic, salt pepper, a bit of cayenne, Italian spice mix)
pork
green chili's
onion
Diced Tomato
Tomatinos
Seasonings (Cumin, garlic, salt pepper, a bit of cayenne, Italian spice mix)
Last edited:
fire fighter 109
Registered
If you want some spice to it, add some fresh sliced Habaneras. Much hotter than Jalapenos. And forget the Italian spices and go with chili piqué, or Mexican spices.
http://freesmileyface.net/Free-Food-Smileys.html
http://freesmileyface.net/Free-Food-Smileys.html
You about have it brother..lose the italian seasoning and cayenne pepper . Add Chicken broth to make it soupy.
I have the recipe in my head an just start winging it..kinda like all my cooking, but i'm sure if you have cooked before you will understand the proceedure. So try the following:
Saute the onions, garlic and salt in a full stick or stick and a half of butter. Then brown the meat. Add all other ingredients including a box to box and a half of Chicken broth. Simmer for couple of hours and start doctoring the heat and Cummin flavors to taste.
Half way thru cooking, dissolve 3-4 tblsp of corn starch or flour in Warm water and add to the mix. It will thicken things up a bit and not be so soupy.
Remember the longer it cooks with the peppers in it the hotter it gets.
pork **1 1/2- 2 bs diced I like to use a small tenderloin
green chili's ** 8 small cans diced or more!
onion **1 large diced
Diced Tomato ** one medium can
Tomatinos **just 1-2 diced. This can take over the entire flavor of the chilli no matter what, so start with one.
** Jalepeno or habenero to desired heat.
** Chipotle for that smokey flavor (carefull this stuff get hot too!)
Seasonings (Cumin ** Plenty to taste, garlic, salt pepper, )
There it is to the best of my recollection. Think i will be making this tonight!
Good luck everyone!
Posts your pics here of the completed dish!
I have the recipe in my head an just start winging it..kinda like all my cooking, but i'm sure if you have cooked before you will understand the proceedure. So try the following:
Saute the onions, garlic and salt in a full stick or stick and a half of butter. Then brown the meat. Add all other ingredients including a box to box and a half of Chicken broth. Simmer for couple of hours and start doctoring the heat and Cummin flavors to taste.
Half way thru cooking, dissolve 3-4 tblsp of corn starch or flour in Warm water and add to the mix. It will thicken things up a bit and not be so soupy.
Remember the longer it cooks with the peppers in it the hotter it gets.
pork **1 1/2- 2 bs diced I like to use a small tenderloin
green chili's ** 8 small cans diced or more!
onion **1 large diced
Diced Tomato ** one medium can
Tomatinos **just 1-2 diced. This can take over the entire flavor of the chilli no matter what, so start with one.
** Jalepeno or habenero to desired heat.
** Chipotle for that smokey flavor (carefull this stuff get hot too!)
Seasonings (Cumin ** Plenty to taste, garlic, salt pepper, )
There it is to the best of my recollection. Think i will be making this tonight!
Good luck everyone!
Posts your pics here of the completed dish!
Last edited:
Takeuon
Registered
these are "green chili's" and pack virtually no heat at all... The chipotle and jalepeno are the heat builders.. even the weakest of pallets can take a spoon full of green chili and walk away unscathed for the most part.. are considered to be "very mild" are used most frequently for Chilies Rellenos
I will nix the oregano etc for the next batch and try it but it is actually pretty normal for tex mex to use them... (not sure where or why, maybe I should look and see the origin.)
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