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Old 11-03-2008, 05:18 PM   #11
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i am a small man 125 lbs i cant eat alot

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Old 11-03-2008, 05:36 PM   #12
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beer is great, if you brown the meat, stock won't be necessary, but can't hurt either. you don't ask about thickeners, and maybe you won't need one. However: if you dust your meat in flour before browning all will thicken automatically. More Mexican would be to sprinkle in Masa (finely ground corn flour) at the end as you need it. Tomato paste also works, as does simmering it down.

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Old 11-03-2008, 06:11 PM   #13
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any particular beer ?
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Old 11-03-2008, 07:06 PM   #14
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Originally Posted by nicklord1 View Post
cheers , if the dried chillies has any bacteria from the unsavoury process's of mexico farming i take it the cooking process when in puree form will kill it
Yes. The same as killing salmonella in chicken or eggs - hit 160ºF/72ºC for a minute and you kill the beasties.

However - dried chilies were never implicated in the US outbreak, only fresh, raw Jalapeño and Serrano peppers - not ancho or mulato chilies. The FDA tracked down the sources of the contamination, followed the distribution chain, and got them all removed. Had any been sent to another producer who made "dried" chillies from them - they would have been identified and removed from the food chain, also.

I sincerely doubt any got shipped to London. Had there been any concern in the UK I am sure the FSA (your version of the FDA) would have issued warnings about it.

As for your chili recipe .... as others have said, chili is as individual as fingerprints!

I don't use stock, beer, chocolate or masa. And, I don't put beans in my chili, either. However - a little beer isn't necessarily a bad idea since some flavoids in tomatoes are alcohol/fat soluable and will only be released with fat or alcohol. I think Guinness would be too sweet - but Harp would probably work just fine.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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Old 11-03-2008, 09:52 PM   #15
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Nick... slam that chili together with the recipe you have.
There are as many chili recipes as there are people on DC, so you will never
get a consensus! Just go for it, taste and adjust as you go. You will have an
OK pot of chili, with a base to improve on for next time. :)
As for beer, I like to use something like Amber Ale, Black and Tan (strong flavor),
Brown Ale, or something with a good malt flavor. But I like a strong beer note in my chili!
If you want fruity to balance some of your heat and such, try a hoppy beer like a pale ale.
Since it is the season, maybe an October Fest beer would be appropriate.

Right now, Saranac has 2 sampler 12 packs available. Trail Mix and Winter Beers.
Saranac is a superb beer company to learn from... on the neck label of the bottle, they
describe the beer and what to look for in flavor. I've learned a lot that way. :)

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Old 11-04-2008, 04:46 AM   #16
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chilli methodolgy

1) fry meat till well brown set aside

2) add onion , garlic , ancho puree , cumin , hot chilli powder and fry gently for 8-10 minutes

3) add beef with tomatoes , beer and stock and cook to boiling point then let it simmer away

4) add a little choc near end for curiousity

What do you guys think
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Old 11-04-2008, 05:38 AM   #17
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You do mean cocoa and not chocolate, right?
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Old 11-04-2008, 06:04 AM   #18
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Old 11-04-2008, 10:48 AM   #19
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I have used cocoa and chocolate. They both work fine. I'd not wait until the end though. That sort of undoes the reason you put it in in the first place -- to deepen the flavor.

Just make sure you simmer the chili for a long time to make sure the meat is falling-apart tender.
Less is not more. More is more and more is fabulous.
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Old 11-04-2008, 02:58 PM   #20
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Sounds OK, you might want to add some tomato juice, definitely NOT stock, it will taste like vegetable soup pretending to be chili...

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