Quote:
Originally Posted by Goodloe
I just ran across this thread. I made my 1st batch of chili from this year's tomatoes yesterday, with beans, of course! It turned out real well.
I'm curious about your chili recipe...that link doesn't work anymore. It's my understanding that classic "Texas Red" doesn't use tomatoes...?
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Chili con carne = chili peppers/chilies with meat.
I have many chili recipes and cant really give you an exact amount of anything.
That is up to your tastes and what you like.
What you will never find in mine is beans or tomatoes or any kind of vegetable besides chilies.
You will find these things like onions and garlic in powdered form.
Tomatoes will be in the form of canned V8 juice sometimes small can of tomato paste will do.
Spice players are cumin and above dried stuff.
Mexican oregano not Italian if you can find it.
Chili main ingredient is ancho.
Next may or may not be.
Guajillo chilies
Chili arbole=less heat more flavor than Cayenne peppers.
Pasilla aka chili negro.
Chipotle in mole sauce.
Dark cocoa powder sometimes.
Paprika your choice of what kind.
Water.
Salt.
Masa flour mixed with water to thicken after everything is done.
Sometimes I will even toss in some cut up tamales for good measuer about 30 minutes before serving.
Meat is cubed up chuck roast deer meat or pork butt simmered in this concoction till tender.
About 1/4 to 1/2 inch cubes.
Or put through a 1/2 or 3/8 grinding plate.
Fat and all.
Needs a nice layer of tasty red oil on top so the crackers can soak it up.
If I were to adulterate it with beans it would be pre cooked mayocoba beans or roman/cranberry beans on the side put in after the chili was made.
I frigging hate, despise and abhor pinto beans.
They remind me of my evil sister.