Forum Moderators: open
How do you make your chilli?
I like mine with a specially made chilli paste. (blend a whole bunch of red chillies with oil and lemon juice) and cheat a little with a packet of taco mix ;)
Serving
Bake a bunch of potatoes, cut 'em in half, scoop out the insides so you got a skin about 1/4 inch thick and fill it full of chease. Pop 'em back in the oven to crisp and melt the chease then ladle chillie into them and top with sour cream and pickled jalepenos -------- YUM!
Nick
Sorry we cant have them in Canada anymore, since we signed the Kyoto agreement... :)
lol nice one :)
Mack.
Heat oil in large pan untill it's almost smoking. Add strong chilipowder, turn off heat, put on lid (the fumes will kill you, but that's ok, it has to burn a little).
When this has cooled down a bit, turn the heat back on, add lots of chopped onions and leek (5 of each), then 10 bulbs of chopped garlic. Then stock (can be made from the leek tops: Big pan of water and leek, cook all afternon, take out leek tops) and about 5 small tins of tomato paste and a tin of chilli beans in chilli sauce.
Cook gently (has to be quite thick) for a couple of hours, adding stock and various types of chilli (paste, mix, fresh, crushed, powder etc).
Serve with a dollop of sour cream toppped with finely chopped spring onions and thick slices of country style bread.
And don't forget the beer...
Nick
The chili we make involves different cans of S&W beans (Caribbean Black Beans, San Antonio Beans, Santa Fe Beans), sometimes refried beans, spicy tomatoes, etc. Really easy to make and experiment with, but tasty.
chilli - what a wonderful thing - I have spent the past 26 years developing an incurable addiction to the stuff! :o
My recipe is a bit of a family secret - I make it in XXL quantities that can be eaten, frozen, baked, and fried!
The trick to the best Chilli recipees is to leave it at least 24 hours before you eat it. That lets the flavors meld - essential (this i know from eating the left overs at uni - served on a big baked spud with sour cream and grated cheddar(medium) you can not go wrong! ( we have a Molé on the hob now so feeling very hungry!)
As a devote to any thing that contains that fisty little capiscum the Chilli. awarded me the red face and long mornings like no otherdrug - praise all that is the chilli - an almighty god of the kitchen and equally masterful in the bathroom ;)
I have a 1 chilli plant and a collection of 9 sauces(this varies depending on my appetite)
God bles the stuff - Mexican food will make me a rich and happy man!.....
:)
.... I am now very satiated - for those who have not tried Molé - it is a experience - chocoalte and chilli, wow. Have consumed nearly my body weight in salsa & chips too (and a few bottles of vino :) )......
[edited by: limbo at 7:54 pm (utc) on Oct. 18, 2003]
I make Tx chili with coarse ground beef, lots of onions, tomatoes, chilies and herbs. Let it cook, preferably over an outdoor fire, for hours, then serve with extra chilies and hot sauce.
Cincinnti chili needs to cook for hours, too, but the spices as soooo different. Years ago I obtained the recipe for "real" Cincy chili from the owner of the first Cincy chili restraunt in town.
I was a young and inexperienced cook <major understatement here>. Couldn't find fresh chilies in the boonies of suburban Cincinnati at that time and thought I could use the same amount of chopped dried chilies as chopped fresh chillies that was called for in the recipe.
:o shocking revelation when the chili was done!
Thankfully it was winter! We ate my super XXX HOT XXX chili while sitting outside on the front porch sucking in frozen air after every bite :)
I thought it was a joke when someone told me about it but I've seen this dish offered everywhere from restaurants to a hospital cafeteria.
My favorite is something called Sopa Maya. I had it in an artsy cafe/nightclub called La Luna [lalunacasayarte.com], which is in El Salvador. It's basically a chili bean soup with some chips inside, and a glob of white cheese floating on the top. Yum.
I don't think they make it anymore. It doesn't show up on their website's menu [lalunacasayarte.com].
then 10 bulbs of chopped garlic.
Whoa bess! - that's alot of garlic! ;) and the best way to add the 'front' to a really spicy chilli. Without garlic, the 'bite' comes too late and it chilli dishes can end up very coarse. (IMO)
thought I could use the same amount of chopped dried chillies as chopped fresh chillies that was called for in the recipe
been there too mate, I actually liked it! - but my guests couldn't even be polite about this one! <grin>
Made home made salsa for everyone tonight too -
Ingredients for one 1 big bowl:(in ths order)
10-12 good sized tomatoes (the best you can buy! - vine ripened or mini plums are good) - finely chopped
sprinkle of lemon salt
A 'scrunch' of Corriander (Cilantro) finely chopped.
2 cloves of garlic - finely chopped
6-8 spring(salad) onions - finely chopped
1 white onion - finely chopped
1/2 lemon or lime - juiced squeezed
2-3 jalepenos (gauge for heat - more if you like it ;) )
to get the best from the chillis burn the skins until black on the hob - then while hot, put in a bowl with a lid to 'steam' - leave for 20mins and the the skins should scrape off easily leaving the flesh and seed for the perfect texture and heat)
a pinch of sugar (enhances the flavour of the tommies)
mix all well then leave to sit for at least an hour.
Serve with the biggest salted tortilla chips you can find and ice cold lager :o;):)
Yes, great method, but be carful not to get the charred skin on your fingers! It's really difficult to wash off, I once itched my eye after peeling chillies...
then while hot, put in a bowl with a lid to 'steam'
Another way is to wrap in moist paper towels. Picked that up from the Rick Baylis cookbook. Works great for green chilis as well as red bell peppers, too. You can roast them in your broiler or over an open flame on a stovetop, too.
Have you heard about the popular new party food?
Beans, prunes and hard boiled eggs.
Think about it. ;)
I once itched my eye after peeling chillies...
something very similar happened to me and a girl I was seeing at the time but I don't think I shall go into that!
