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Old 04-08-2012, 01:24 AM   #31
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Dried Chilies I have on hand:
Cascabel
Sanaam
Dried and Ground Chipotle
Dried Jalapeņos
Ground Cayenne
Smoked Spanish Paprika
Hungarian Paprika
Crushed Red Pepper

I also have Ground and Seed Cumin, Chipotles in Adobo, Adobo seasoning, several chili powders, Hatch's Green Chilies (canned)
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Old 04-08-2012, 01:28 AM   #32
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Yes, I would like to use beef cut into cubes.

Green Bell Peppers?
Yes, Green Bell Peppers chopped medium to large pieces. Same size Onions.
Chipotle Powder, and don't be shy with it. It has a nice smokey flavor. YUMM!
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Old 04-08-2012, 08:11 PM   #33
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Yes, beans on the side. Have to teach these Montana folks about chili with NO beans.

I could go over to Student Housing on Campus and see if the deer are around...
It's not chili if there's no beans. It's just a hot dog topping then.
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Old 04-08-2012, 08:22 PM   #34
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It's not chili if there's no beans. It's just a hot dog topping then.
I'll let you argue with the folks from Texas on that one.
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Old 04-08-2012, 08:31 PM   #35
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It's not chili if there's no beans. It's just a hot dog topping then.
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Old 04-08-2012, 09:25 PM   #36
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Yes, I would like to use beef cut into cubes.

Green Bell Peppers?
Definitely chunk beef instead of ground beef. Otherwise it's just a hot dog topping. Then...

Nix the bell peppers. Not chili.

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It's not chili if there's no beans. It's just a hot dog topping then.
I'm not from Texas but I cannot condone chili with beans. Beans are a filler. No good chili has fillers.
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Old 04-08-2012, 09:38 PM   #37
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Please, I do not want this to devolve into a debate about whether or not chili contains beans.
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Old 04-08-2012, 09:53 PM   #38
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Please, I do not want this to devolve into a debate about whether or not chili contains beans.
I agree. You can serve the chili over beans or serve beans as a side.

Now. What's the next step?
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Old 04-08-2012, 10:06 PM   #39
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Thank you, Andy,

Consensus on chiles, spices to use and fresh ingredients.

Tomatoes, tomato sauce or fresh tomatoes. I do have two large cans of El Pato tomato sauce.
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Old 04-08-2012, 10:45 PM   #40
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I use a combination of cubanelles, poblanos and jalapenos for fresh peppers. Chipotle in adobo, chili powder, ancho powder, smoked paprika for dried/ground peppers.

Onion, garlic, cumin, Mexican oregano, salt and pepper are my seasonings.

I use canned tomato sauce at the ratio of 8 ounces per 2 pounds of meat.

I thicken with masa at the end.
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