"traditional" is the key operating phrase. I'm aware of everything middle-easterners have contributed to the culture, but they have nothing to do with German cuisine. I'm thinking limburger, Handkase mit Musik, Schweinshaxe and the like. I'd equally say nothing is more bland and flaccid than traditional British food as well. Kannst du Deutsch?
Do note, however, that Chli is not a dish that was created by Americans or Mexicans. It was brought to Spanish-owned Texas by people who had moved there from the Canary Islands on the order of the Spanish king.
Only point to that is just saying if you want to get historical about Chili, then you actually need to study Canarian cuisine.
So. Anyone got a line on some good fresh Canaries? I want to make some authentic chili and the people at pet shops all threaten to call the cops on me when I ask about them.
I forget the name, but Native Americans in the southwest used to mix chili peppers & fat into a brick to add to beans & such. I think that's one way chili started?
Brown 2 pounds of lean ground beef and drain all the grease off and add to the pot.
Now add one 14.5 ounce can of beef broth and one 8 ounce can of salt free tomato sauce.
Add 1 hot pepper (Serrano, Jalapeno) of your choice to the and bring to a boil. When the boil starts add drop 1.
Drop 1:
1 Tablespoon of onion powder
2 Teaspoons of garlic powder
1 Tablespoon of Chili Powder
Cover the pot and reduce heat to simmer for 1 hour. Remove the pepper and crush the juice into the pot. Now its time to add Drop 2 to the pot.
Drop 2:
2-1/2 Tablespoons light chili powder
2 Teaspoons cumin
1/4 Teaspoon black pepper
1/4 Teaspoon white pepper
1/4 Teaspoon cayenne pepper
1/2 cube beef bullion
1/2 cube chicken bullion
1/2 Teaspoon brown sugar
1 pk Sazon Goya
Continue boiling with lid on for 30 minutes. After the 30 minutes add the last drop.
Drop 3:
2 Teaspoons Mexene Chili Powder
1 Teaspon cumin
Salt to taste
Cover it up and simmer for 15 minutes more
Yesterday I made another huge crock of chili. This time instead using brisket I used chuck roast. It was much better than with brisket! Instead of 10 hours to get tender it was tender in 6 and was almost falling apart by 8. Here is the recipe if anyone is interested.
5.5 pounds of chuck roast, cut into 1/2" cubes
Oil for skillet if required
2 cups chopped onion (Red or Yellow preferred)
6 large cloves garlic minced
1 tablespoon red pepper flakes crushed
1 tablespoon cayenne pepper, or to taste
2 tablespoons ground cumin
2 green peppers seeded and diced (I left these out as my wife hates them)
1 bay leaf
3 cans diced tomatoes
2 cans tomato sauce
salt and freshly ground black pepper to taste
1 cup black beans
1 cup navy beans
1 cup pinto beans
1 cup kidney beans
(could just use 2 cans of your favorite beans)
2 tablespoons chopped basil
Light american lager
Brown the meat cubes well in batches in a hot skillet, de-glaze the skillet between every couple of batches with some lager and dump that in the skillet, that's where a lot of your flavor is. Saute the onions until translucent, then add garlic and cook another minute, add that to pot. Dump everything else besides the beans into the crock pot and cook on low for 8 hours. Check to make sure meat is tender, add beans and cook another hour. Serve in your favorite style, with cornbread, loaded with cheese, with fresh cilantro, sour cream, what have you. Adjust the chili powder and cayenne to your liking. It takes a large crock pot to handle all this. Our crock pot is 6 quarts and this fills it to the top. If yours is smaller either shrink the recipe or use a pot.
Made this over the weekend and it turned out fantastic. This was my first 'chili from scratch' attempt and it turned out great. Thanks!
I'm glad you liked it!
I just picked up 8 pounds of freshly roasted hatch green chilies so I plan on making this again soon and adding some hatch kick.
You have got to make green chili with roasted hatch chilies. Its the only way to use them properly:
Sauté some ground pork or a good pork sausage until the fat is rendered.
Brown a diced yellow onion in the rendered fat until translucent then add 5 or 6 cloves of garlic, diced roasted green chiles, cumin, chicken stock, and bring to a boil, add some cubed Yukon gold potatoes, and simmer for half an hour on low or until potatoes are tender, top with cilantro, some lime juice, or sour cream, serve with sopapillas.
We grew New Mexico chilis. When they're red, they don't have any heat. But the green ones are spicier, so dried, crushed & mixed is better imo. The red ones taste a little like fresh chili powder off the plant.
I can get you some New Mexico red chile powder that will burn you from one end to the other.
Barkers are the hottest green chile, then Sandia, then down on the mild side are Big Jims, unless you buy them from the farm I go to in Artesia NM. Their Big Jims are almost as hot as the Sandias some years.I've heard of those. They must have hot & mild ones with the same name?
Barkers are the hottest green chile, then Sandia, then down on the mild side are Big Jims, unless you buy them from the farm I go to in Artesia NM. Their Big Jims are almost as hot as the Sandias some years.
You can buy dried Barkers at some stores here, or the chile powder of various heat levels, mild to extra hot.
I made this chili sauce recently, and then added it to onion, garlic, and browned meat to simmer for a few hours. My wife said that it was a more complex, nuanced chili and that the heat came up from beneath rather than hitting you all at once.
I wanted to make a base-line sauce with very little heat for my friends who don't like spicy foods. For those who enjoy spicy chili I plan to use different peppers and include more veins and seeds. Using gloves is recommended.
You have got to make green chili with roasted hatch chilies. Its the only way to use them properly:
Sauté some ground pork or a good pork sausage until the fat is rendered.
Brown a diced yellow onion in the rendered fat until translucent then add 5 or 6 cloves of garlic, diced roasted green chiles, cumin, chicken stock, and bring to a boil, add some cubed Yukon gold potatoes, and simmer for half an hour on low or until potatoes are tender, top with cilantro, some lime juice, or sour cream, serve with sopapillas.
and three or four large, mild Chinese red peppers
I thought chili verde was typically made with tomatillos
for my green chili, I fire roast (over an open fire whenever possible) tomatillos, poblanos, some jalapenos and/or serranos, maybe a bell or 2, also if I have them. Then, toss in a paper bag (or covered bowl) until cool, then remove charred skin and seeds, and blend up to make the sauce base. Then, I typically sweat some garlic and onions, add the sauce, some mixture of cured and uncured pork that I smoke for a bit first (good use for country style ribs), some chili seasonings (cumin, cayenne, etc), and possibly a little chicken stock, cilantro, and simmer for a few hours. I like to serve with some cornbread, and possibly top with a dollop of sour cream.
Usually turns out fantastic :rockin: