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Old 03-13-2007, 01:14 PM   #11
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Lieselp, I make mine with basically all the same ingred. as you minus the corn - yummy
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Old 03-13-2007, 01:47 PM   #12
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Quote:
Originally Posted by Andy M.
I believe New Mexico chile powder is made from New Mexico Chiles.
I agree, but could they not be ancho chiles?
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Old 03-13-2007, 01:56 PM   #13
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A lot of peppers have different names when they are dried. Poblano becomes ancho, Chipotles are jalapenos, etc. It gets a little confusing.

I use a lot of Ancho powder cuz my DD is sensitive to heat.
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Old 03-13-2007, 02:43 PM   #14
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Like LuLu said use the mild chile powder blend, if possible cook a day ahead, that takes the harshness out, and give you a chance to taste it adjustmentss, like oops time for plan B, save the chile for another day. You can use touch of honey if is a little too hot, that seems to work, but don't over do it. Good Luck
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Old 03-13-2007, 03:18 PM   #15
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Quote:
Originally Posted by Candocook
I agree, but could they not be ancho chiles?

The New Mexico is a distinct separate pepper from the Ancho, Check it out.
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Old 03-13-2007, 04:10 PM   #16
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Quote:
Originally Posted by Andy M.
The New Mexico is a distinct separate pepper from the Ancho, Check it out.
Distinctly different they are, it seems, but ancho is a sub. One site I found for NM chiles suggested Chimayo chiles. As someone else pointed out, the names get all bollixed up depending on where you are.
And of course, the Hatch green chiles. But it is definite that Hatch chiles are not poblanos, which ancho are.
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Old 03-14-2007, 07:11 AM   #17
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Well thanks for everyones help and advice:)

The chilli is bubbling away on the stove as we speak and smells gorgeous:) Here is my final choice of ingredients which was purely my choice after reading all the recipes here so hope it tastes good!!

Chilli Con Carne
700g Beef mince
1 large onion finely chopped
4 cloves garlic chopped
1 medium green pepper chopped
8 mushrooms sliced
1 big jar chopped tomatoes in juice
1 tin kidney beans drained
1 tin sweetcorn
2 tbsp chilli powder mild
2 tsp cumin
1 tsp oregano
1 tsp paprika
1 tsp salt
1 tsp pepper
1 cup water
3 tbsp ajicka (georgian tomatoe paste with peppers, garlic and spices)
Fry onion, garlic, pepper and mushrooms in oil until soft and clear.
Add mince and fry till brown.
Add spices and fry for a further five minutes.
Add tomatoes and water, stir for five minutes.
Add sweetcorn and kidney beans and stir in.
Cover and turn on a very low heat stirring occasionally.
Leave for as long as possible, 6 hours minimum.
Can be re-heated the next day to serve.
Serve with boiled rice or garlic bread or on its own.
Sprinkle with cheese and a dollop of sour cream for taste and decoration.

Im certainly no chef but its smelling good now!!!!

I will let you know how it tastes later:)
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Old 03-14-2007, 09:53 AM   #18
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Wowwwwwwwww it tastes amazing!!!!!!!!!!!!!

My first attempt at Chilli and its edible:)

Could do with being a little thicker but i shall leave it simmering with the lid off to absorb some of the liquid and next time leave out the glass of water i added.

Here is a pic just taken with camera phone:

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Old 03-14-2007, 10:07 AM   #19
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Congratulations! That looks really tasty!
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Old 03-14-2007, 05:06 PM   #20
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very nice, jonny. I don't usually put corn in mine but you make it look good.
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