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Old 11-03-2008, 12:58 PM   #11
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I generally make chili in larger quantities (it freezes well and leftovers taste a lot better the next day and the day after that).

For 4 people 1 or 2 anchos would do. I rehydrate and puree them.

For beer I usually use something amber but have also used Bud Light. GO figure. I'd not use anything really bitter.

I toss in a scant T or so of unsweetened cocoa powder or a square of unsweetened chocolate. I'd not waste particularly good chocolate on chili.

400 grams of tomatoes is nearly a pound -- for 3 to 4 people that still seems like a lot. But if they want something that's more like a chili-flavored sloppy joe than that's fine.
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Old 11-03-2008, 02:09 PM   #12
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how about a mulato chilli .

Also i have never worked with dry chillis so how does one puree them.

I will work on my recipe for your approval later today

How much beer should i add.
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Old 11-03-2008, 02:21 PM   #13
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Quote:
Originally Posted by nicklord1 View Post
how about a mulato chilli .

Also i have never worked with dry chillis so how does one puree them.

I will work on my recipe for your approval later today

How much beer should i add.
A mulato is a dried poblano, so that would work fine.

People have diffferent ways of using dry chiles, but I wash mine, then rehydrate in very hot (boiling) water for 15 min or so. I remove the stem and the seeds and puree in a food processor with some of the soaking water. SOme people scrape off the "meat" and don't use the skins. Some people lightly toast them in a skillet before rehydrating.

Use the same amount of beer as you would have used stock or use 1/2 and 1/2, but same overall liquid called for in original recipe. You can always add more, so you might want to add just a tad bit less rather than have watery chili.
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Old 11-03-2008, 03:13 PM   #14
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cool i will post my new and approved chilli recipe on another thread so it is different . PRob post it in a couple of hours .

Thanks for your help
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