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Old 04-14-2012, 10:36 PM   #81
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Nope, we are in elimination mode...or adding more as needed.

Also, this cannot be too hot, so if something on the list is very fiery, let me know...have to eliminate it. I'm sure chipotles and habaneros will be off the list.
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Old 04-14-2012, 10:41 PM   #82
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I don't think you need epazote.

You can use a green bell in place of the cubanelle. No point in making this more difficult than it has to be.

Choose masa or corn tortillas for a thickener. You don't need both.

Choose brown sugar or molasses, you don't need both.

I vote for beef over chicken

I vote for kidney beans over pintos.

You should have some mix of fresh peppers and dried peppers - hot and sweet.

Pick chipotles in one of the forms listed. Eliminate the others.

Choose one source of tomato.
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Old 04-14-2012, 10:45 PM   #83
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Thank you, Andy.

I'll be scribbling down likes and dislikes for the next week. As Picked and Eliminate.

Then post the results on the weekend.
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Old 04-14-2012, 10:55 PM   #84
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Epazote is from Penzey's, it's called the "bean herb" in Mexican cooking, and supposedly reduces gas. Not totally necessary, but does add a nice flavor.

I would grind whole cumin seed. If you use a good quality chili powder, you may not need the chipotles. The list of peppers is unneccesary, IMO.
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Old 04-14-2012, 10:57 PM   #85
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Quote:
Originally Posted by Dawgluver View Post
Epazote is from Penzey's, it's called the "bean herb" in Mexican cooking, and supposedly reduces gas. Not totally necessary, but does add a nice flavor.
Thanks, Dawgluver! I have an account there...and I can get any other spices, herbs and chiles I may need from them.
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Old 04-14-2012, 11:12 PM   #86
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I've never used masa or any other thickener. Would strongly urge the cocoa powder.

Definitely ground beef, kidney beans, tomatoes (both crushed and paste), onions, garlic.
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Old 04-15-2012, 12:08 AM   #87
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Quote:
Originally Posted by Andy M.
I vote for beef over chicken

I vote for kidney beans over pintos.

You should have some mix of fresh peppers and dried peppers - hot and sweet.

Pick chipotles in one of the forms listed. Eliminate the others.

Choose one source of tomato.
I agree with these. I also recommend the coriander. You don't need a lot of it.
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Old 04-15-2012, 12:54 AM   #88
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Thanks for the input, Jess!
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Old 04-15-2012, 05:40 AM   #89
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Princess Fiona: Presentation & Visuals

Sunday Morning 11.30am

Dear Fiona,

Upon return from the awesome Leonardo Da Vinci Exhibition being held in Madrid Capital, and a dinner out; I had gone through the thread and we thought to bring up the subject of Presentation - Visuals ...

We have agreed that the Chili Con Carne can use a bit of bright color, and texture difference and of course, suggest the following pairings of:

1) Guacamole Pesto: The lime green Haas Mexican ( black wrinkled ones ) avocado, garlic, onion, tomato, Evoo, a bit of cilantro, Serrano chili and some Mexican Fritos ( Dorado corn chips) ... This would be indented as a " well " in centre of the Chili con Carne ... " Pretty " ! Note: Since this is an event, taste testers can take a corn chip, dip into the chili con carne and avocado and sour cream with the chips instead of a spoon !


2) Also, Sour Cream of course as a dollop ( on top of the Guacamole ) for a touch of more texture and color ...

3) Perched in the Guacamole admist the Sourcream, a little Flag, with your Name on it !

I do not know whether or not, you find this feasible, however, it is a good idea for a future chili perhaps.

Have a lovely wkend.
Margi. Cintrano.
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Old 04-15-2012, 11:22 AM   #90
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Thank you, Margi! I'm not sure how we are setting up, yet. I do know that Dietary is providing all the "fixings". Chips, sour cream, etc. I'll find out about the Guacamole, I do make a good one of those!
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