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 chili 
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bigger softer russier!
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Joined: 20 May 2004, 15:58
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anyone want to share a good recipe ?

i am trying this one called washabinaros chili today , if it is as good as it says it is , i will put it up .

chili is one of those foods that i crave , like corned beef or gyro's . you want it real bad , have it and your good for a while .

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18 Sep 2008, 18:14
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welcome back ricotta!
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http://www.wbcn.com/pages/2837679.php

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18 Sep 2008, 22:22
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bigger softer russier!
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well the chili wasnt that hot , so i wont bother posting the recipe .

i guess i would be better off discussing scotch and wine in the recipe forum anyways .

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25 Sep 2008, 00:01
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Joined: 24 Sep 2003, 14:22
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Making a good chili are one of those things I really want to learn and every time I attempt a new one, it always comes off meh. Good chilis are hard to come by :(

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17 Mar 2009, 16:35
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*tip*

Cinnamon stick.

***The old tale of a days preparation for chili is true. This recipe is great when served immediately, but leaving it for the next day band re-heating it (not microwaving it btw) lets the flavours intensify***

Recipe:


Ingredients

* 1 large onion or 2 banana shallots, chopped
* 2 cloves garlic, finely chopped
* 1 red chilli deseeded or keep half with seeds if you like it spicy
* 2 sprigs of thyme, leaves picked and roughly chopped
* Olive oil, for frying
* 500g good quality beef mince
* 1 tsp ground cumin
* 2 tsp sweet paprika
* 1 tsp dried oregano
* 3 fresh tomatoes or 1 beef tomato, roughly chopped
* 400g chopped tomatoes
* 100-200ml chicken or beef stock
* 3 tbsp tomato puree
* 1 cinnamon stick
* 1 bay leaf
* 400g kidney beans, drained and rinsed
* Salt and pepper
* Handful of chives, chopped
* 200ml soured cream
* Boiled rice, to serve

Method:

1. Sweat the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.

2. Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.

3. Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.

4. Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.

5. Mix the chives and soured cream together. To serve, spoon the chilli into the centre of a mound of rice, with the soured cream and chives in a separate bowl on the side.

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21 Mar 2009, 00:41
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I move in a week and won't have a kitchen for 4 months so I'm going to try to make this before I leave.

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21 Mar 2009, 19:28
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Eviltoastman wrote:
*tip*

Cinnamon stick.

***The old tale of a days preparation for chili is true. This recipe is great when served immediately, but leaving it for the next day band re-heating it (not microwaving it btw) lets the flavours intensify***



This is a very good tip. I can't remember if you're a vegetarian, but if you're not you must make Baccalao, and then let it rest until the day after, add additional olive oil when re-heating. Holy FUCK that's good. Good food get's better when left to "mature".

Also, cinnamon is under-rated. It would probably suit that chili well, but I guess that's what you were saying above.

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24 Mar 2009, 19:20
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(about 6 servings)

-2 pounds beef cut into ½ inch pieces (chuck or striploin work great)
-7 cups water (approximately)
-1 cup tomato sauce
-1 teaspoon salt, divided
-1 dried pasilla negro chile (medium-sized)
-1 dried ancho chile
-1 onion, cut into eighths
-3 or 4 cloves garlic, cut into quarters
-½ cup + 1½ tablespoons ground California chile (chile California molido) - about 2½ ounces
-½ teaspoon cayenne pepper
-½ cup (1 stick) +1-2 tablespoons butter, divided
-1 or 2 teaspoons cumin
-1 tablespoon sugar
-1 teaspoon apple cider vinegar


1. Put beef in large saucepan or pot, cover with water, bring to a boil and skim. Add tomato sauce and ½ teaspoon salt and simmer until the beef is tender (about 90 minutes).

2. Open the pasilla negro and ancho chiles, remove seeds & stems and soak in hot water until soft (5-10 min). Discard soaking liquid. Puree onion garlic and chiles in food processor. Add the Caifornia chile and cayenne and process to a paste.

3. Melt ½ cup butter in medium frying pan, add the chile paste and cook over medium heat for 5-10 minutes (stirring to prevent burning). Add the cumin.

4. At this point the water should just be covering the beef in the pot (add more, if needed. DO NOT add too much). Add the paste to the beef and cook for 15-20 min more, stirring often. Taste. Add 1-2 tablespoons additional butter, sugar, vinegar, and the remaining ½ teaspoon salt (or to taste...until flavor is smooth. Butter is the key to counteracting the bitterness of the chiles - too bitter, add butter.).

*Too thick? Add water. Too thin? Not great...flavor will be a little light, but you can thicken it with corn meal.


VARIATIONS:

*heat
I usually save some of the seeds from the dried chiles and add them to the paste for that extra bump.

*serrano pepper
the chili itself is pretty nice, but if you want more ass-blastin goodness, take 1-2 serranos (fresh), chop fine, and add at the end of step 3 (with the cumin). You really want to kill yourself? Use habaneros.

*beans
1-2 cans red kidney beans, add in step 4.

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16 Jun 2009, 17:01
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that rercipe looks great .

have to look into the ingrediants and try it out .

we have a large non chain grocery store very close that has all sorts of ethnic ingrediants and imported beers . produce section is pretty diverse and they have a large section of mexican dried peppers in plactic packages .

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21 Jun 2009, 19:20
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