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Posted: 1/1/2003 11:39:42 PM EST
There have been many threads lately that have mentioned chili. Chili is the one thing that I can cook and I do it quite frequently. I actually just put a big pot of chili into the slow cooker. My wife doesnt care for chili so I end up eating it all. Who else here cooks chili on a regular basis? Care to share your recipe?
Link Posted: 1/1/2003 11:42:28 PM EST
I love Chili!!! I'm looking for a good white chili recipe, so if anyone has one, share it!!!
Link Posted: 1/2/2003 12:01:51 AM EST
Originally Posted By pkennedy: I love Chili!!! I'm looking for a good white chili recipe, so if anyone has one, share it!!!
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What is white chili?
Link Posted: 1/2/2003 12:08:18 AM EST
I figure it out. I dont know if your into supprises but here is a recipe for White Chili Suprise White Chili Surprise Recipe courtesy of Tim Reinert from Howell, MI, for the FoodTV.com Manly Man Chili Cook-Off Flavorful & tasty, not your typical red chili 3 limes (including zest) 1/2 cup tequila Red pepper flakes 1 lb great northern beans (3 16-oz cans will work ok if you don't want to use dry beans) 2 lbs boneless skinless chicken breast 2 large onions chopped 5 cloves of garlic chopped 1 tablespoon olive oil 2 (4 oz) cans of green chiles 1 tablespoon plus 1 teaspoon cumin 2 teaspoons cayenne pepper divided 1/4 teaspoon ground cloves 6 cups defatted chicken stock (canned will work all right) 3 cups grated Monterey Jack cheese Sour cream Chopped fresh green onions If using dry beans, pick over the beans and rinse them. Cover beans with water by at least 3 inches and soak the beans for 24 hours. Change the water 1 time about 12 hours after the soaking process starts. Remove fat and tendons from the chicken and place the chicken breast in a container that can be covered. Zest 1 of the limes and sprinkle the lime zest over the chicken breast. Using a lemon reamer, juice all 3 limes and pour the juice over the chicken breast. Pour the tequila over the chicken and add 1 teaspoon cumin and 1 teaspoon cayenne pepper. Sprinkle red pepper flakes over the chicken and marinate for 3 hours. Heat olive oil in stock pot and add onion and saute for about 10 minutes until translucent. Add the garlic, green chilis, cumin, cayene pepper, and cloves and saute for 10 minutes. Add beans and chicken stock and bring to a boil. Reduce the heat and simmer until the beans are tender, about 2 hours. (If using canned beans, complete step 5 below and then add the cooked chicken and reduce simmering time.)
Link Posted: 1/2/2003 1:25:32 AM EST
Terry's Backflash White Chili FOR THE BEANS: 1 pound white navy beans 1 small red bell pepper -- diced 1 small green bell pepper -- diced 1 medium Spanish onion -- diced 2 tablespoons olive oil 7 cups chicken stock 2 cloves garlic 3 teaspoons cumin 3 teaspoons chile powder 3 plum tomatoes -- chopped salt and pepper FOR THE CHICKEN: 3 whole bone-in chicken breasts 2 tablespoons olive oil 1 teaspoon chili powder 1 teaspoon cumin 1 tablespoon garlic -- diced 2 tablespoons fresh cilantro -- chopped BEANS Soak overnight in water to cover. Drain. Over low heat, stir peppers and onion in olive oil for one minute. Add beans and sauté over medium heat for 5 minutes, stirring constantly. Add stock, garlic, cumin and chili powder. Simmer, uncovered until beans are soft, about 1 1/2 hour adding more broth as necessary. Stir in tomatoes about 20 minutes before beans are done and season to taste with salt and pepper. CHICKEN Crack the breast bones to flatten. Rub breasts with oil and season with remaining ingredients. Then roast in a preheated 350f oven about 30 minutes being sure not to overcook. Cool slightly and remove meat from bones. (If boneless breasts are used, grilling is preferable since they would dry out quickly if roasted). Serving Place a generous portion of beans in large flat soup bowl. Slice chicken thinly, keeping skin on and place on top of the beans. Garnish with salsa, sour cream, cilantro, and a warm quesadilla. Make quesadillas by topping a soft flour tortilla with about 1/4 cup grated cheddar cheese, 2 tablespoons sour cream, and hot peppers to taste. Fold each into quarters and warm through in a 350F oven.
Link Posted: 1/2/2003 1:31:12 AM EST
Other recently posted chili recipes are here: [url]http://www.ar15.com/forums/topic.html?b=1&f=5&t=161858&w=searchPop[/url]
Link Posted: 1/2/2003 3:00:26 AM EST
I always add corn to my chili. Aviator
Link Posted: 1/2/2003 5:14:37 AM EST
I get corn FROM my chili....[;D]
Link Posted: 1/2/2003 9:58:17 AM EST
[Last Edit: 1/2/2003 11:41:25 AM EST by V-Match]
Gotta get regional on 'yo ass, but down in 'dis here 'hood it's chile, not chili. That's what y'all Tejanos and wanna be Tejanos eat (And no disrespect here. I love both Texas and texas-style chili, we've just got a different thing going over here in NM). For the real-deal northern NM style chile (an indian/hispanic/basque hybrid) you need access to fresh/frozen/dried green chiles, the stuff in cans just won't cut it. Almost nobody (even here in NM) does dried green anymore, I got turned on to it by my ex-wife's grandmother, a real sweet and totally old-school basque lady. Tons-o-work; take a sack or two of freshly roasted green chiles, peel it all, then hang it on twine for several weeks. Strip it all off, load it into a pillow case, and toss it in the back of the closet. Keeps for years. I did six sacks a few years back, while it was drying the garage smelled heavenly!!! I figured I had 24hrs of slave labor wrapped up in those six sacks, spread it out over 3 afternoons 3 consecutive weekends. Oww, my back!! WARNING: powered dried green chile is nowhere close to the same thing as whole dried green chiles. Do not used powered green for making this recipe, it WILL suck! Anyway, green chile NM style.. Meat- Pork gives tons of flavor, traditional red chile here is strictly pork. Given the indig origins of the dish though, pretty much anything goes. I'll use singly or (usually) in combination ground pork, ground beef, or cubed sirloin. For an in-law presentation chile I'd always use 100% cubed sirloin, carefully trimmed. Strict judging there, but I always passed with flying colors. The ex-MIL enjoyed ribbing her (six total) daughters that I could cook better than they could. Chile- Dried green is the ne-plus-ultra for chile, if you've got it. It has a smokey, jerkey'ish meaty flavor not found anywhere else. The favorite of everybody who's ever been exposed to the stuff. How-to: Bust up your dried chiles, add enough water to cover them, and simmer covered for an hour or so (warning, the steam gets rather toxic, ensure good ventilation). If using fresh roasted or defrosted frozen, just peel the chiles and chop 'em up. Cooking- The key here (per my ex-MIL, a fantastic northern NM cook) is uninterupted high heat. You must have everything you're gonna need within arms reach, because things get kinda frenzied for a couple of minutes here. -Fry up the meat in a large skillet, add oil if necessary depending on how lean the meat is. You'll need a small pool of hot grease left after the meat is browned for the next step. -Push the meat to one side, then tilt skillet to create pool of hot grease on the opposite side. Shake in some flour (total for 2lb of meat will end up being between 3-6 tblsp) a bit at a time and stir in. The aim here is to create a paste (a roux if you're into french or creole cooking) and brown it. -Sweep meat into browned roux and homogenize. -Add (all at once) 2 cups of made-ahead hot beef bouillon, a bit on the thick side (note: the paste that comes in jars is far superior to cubes flavor wise). Stir vigorously so roux doesn't have a chance to clump. Note: some clumps will form anyway, not to worry they will dissolve during the simmer. You'll doubtless get some spattering, but that's just the price you pay. -Immedietly add green chile. Lots of chile! -Garlic. If you're using fresh garlic add it minced to the frying meat just a minute before making the roux. If you're using garlic powder add it now. Either way use a buttload!!!! No such thing as too much garlic. -Simmer. Cut heat back to a vigorous simmer, you'll probably need to add more liquid at this point, especially if you're using fresh roasted or frozen chile. Simmer for an hour or two, longer if desired (6-8 hours isn't too long, as long as you stay attentive), stir periodically. Add water as needed to achive and maintain a gravy-like consistency. -Eat!!! Yes, that's right folks; meat, chile, garlic, broth. That's it. Food of the Gods! Spoon yerself out a big'ol'bowl of the stuff, straight up. Or slather it all over your fried 'taters & eggs on a Sunday morning, along with a tortilla or two, a brace of bacon and a nice hot cup'a joe, y'all ain't lived yet 'til you've done that!! Variations- Corn, potatos, onions, tomatos etc... can all be added, but it then becomes green chile stew. Nothing wrong with any of it, mind 'ya, in fact make it myself on ocassion, but true green chile is the minimalist dish described above. I probably make chile a couple of times a month, sometimes less depending on what cooking kick I'm on at the moment. Lately it's been my smoker, sucker's gotten a helluva workout the last couple of months! Ribs, brisket, ham, chickens, yummmmm. -Eric *edited to clarify a few points*
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