pintnight
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Chili
Ingredients:
1 tsp. cayenne pepper
3 tbsp. ground cumin
2 tbsp. ground Chimayo
2 tbsp. ground pasilla chili powder
2 tbsp. New Mexico hot chili powder
6 tbsp. Tradewinds brand California chili powder
1/4 tsp. ground chili piquin powder
5 tsp. granulated garlic
5 tsp. granulate onion
4 cans chicken broth
2 tbsp. apple cider vinegar
2 sweet onions, minced
8 tbsp. garlic, pureed
5 lbs. tri-tip beef, cubed
2 Spicy Sausage
2 8-oz cans El Pato Mexican tomato sauce
2 small cans Ortega fire-roasted green chili (3 per can), seeded and minced
2 tsp. Tabasco sauce
3 tsp. noniodized salt
2 cans Frijoles Mexican Beans
Step 1 Spice It Up
A key determinant of a chili's greatness is the freshness of the spices. You can order fresh spices from Pendery's .
Step 2 Fill the Pot
Use a half-inch spun aluminum or cast iron heat dissipater to put the pot on, which ensures even cooking.
Place the onion, garlic and two green chiles in a blender with a small amount of broth. Purėe and pour into the pot. Add tomato sauce. Mix dry ingredients in a bowl, and combine all but two tbsp. of the mixture with a can of chicken broth in a blender. Mix well, and add one-third of the seasoned broth to the chili pot. Boil the ingredients.
Step 3 Fire Drill
In a frying pan, sautė the beef until it's no longer pink. Strain, saving the juices.
Step 4 Stir it Up
Constant stirring has ruined many a pot of chili (the liquid evaporates, and then it's too dry). Take the lid off the pot every ten minutes to stir, but no more. Allowing vegetables to get singed on the bottom of the pot carmelizes them, sweetening the chili. After an hour, add half the remaining broth along with two minced green chiles. Keep adding broth as necessary. Run reserved meat juices through a coffee filter and add to the pot. Fifteen minutes later, add the beef and sausages. After two hours, add half of the remaining seasoned broth. Thirty minutes into hour three, add beans and add all remaining ingredients. Blend well. Salt to taste. Dig in.
Ingredients:
1 tsp. cayenne pepper
3 tbsp. ground cumin
2 tbsp. ground Chimayo
2 tbsp. ground pasilla chili powder
2 tbsp. New Mexico hot chili powder
6 tbsp. Tradewinds brand California chili powder
1/4 tsp. ground chili piquin powder
5 tsp. granulated garlic
5 tsp. granulate onion
4 cans chicken broth
2 tbsp. apple cider vinegar
2 sweet onions, minced
8 tbsp. garlic, pureed
5 lbs. tri-tip beef, cubed
2 Spicy Sausage
2 8-oz cans El Pato Mexican tomato sauce
2 small cans Ortega fire-roasted green chili (3 per can), seeded and minced
2 tsp. Tabasco sauce
3 tsp. noniodized salt
2 cans Frijoles Mexican Beans
Step 1 Spice It Up
A key determinant of a chili's greatness is the freshness of the spices. You can order fresh spices from Pendery's .
Step 2 Fill the Pot
Use a half-inch spun aluminum or cast iron heat dissipater to put the pot on, which ensures even cooking.
Place the onion, garlic and two green chiles in a blender with a small amount of broth. Purėe and pour into the pot. Add tomato sauce. Mix dry ingredients in a bowl, and combine all but two tbsp. of the mixture with a can of chicken broth in a blender. Mix well, and add one-third of the seasoned broth to the chili pot. Boil the ingredients.
Step 3 Fire Drill
In a frying pan, sautė the beef until it's no longer pink. Strain, saving the juices.
Step 4 Stir it Up
Constant stirring has ruined many a pot of chili (the liquid evaporates, and then it's too dry). Take the lid off the pot every ten minutes to stir, but no more. Allowing vegetables to get singed on the bottom of the pot carmelizes them, sweetening the chili. After an hour, add half the remaining broth along with two minced green chiles. Keep adding broth as necessary. Run reserved meat juices through a coffee filter and add to the pot. Fifteen minutes later, add the beef and sausages. After two hours, add half of the remaining seasoned broth. Thirty minutes into hour three, add beans and add all remaining ingredients. Blend well. Salt to taste. Dig in.