Originally Posted by nicklord1
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.