Please check out my chili recipe? Chili experts wanted

[nicklord1]

Ok here goes

1lb of brasing steak
tin of toms
one onion
3 cloves of garlic
1 tbsp of cumin seeds
a puree of ancho and mulato chilies
1/2 pint of beer
1 tsp of choc
1 tsp of dried mexican oregano
sour cream and corriander to serve

methodology will come later

few questions ,

is beer better than stock

and with the cumin seeds do you fry it then put it in pestle and mortar

Thank you

[jennyema]

Use ground cumin, if you can find it. I've only toasted seeds for Indian preparations and have no idea how the flavor would be in chili.

If you have chili powder avialable use that. It's a blend of cumin, chilis, garlic and oregano.

[GrillingFool]

definitely you want to grind or pulverize the cumin.
Personally, I would use both beer and stock!
And more garlic.
Sounds interesting so far.

[nicklord1]

btw the chilli is for 3-4 people

[JohnL]

Hi Nick,
Sounds like your on the right track. Just remember, chili like many other dishes is a personal thing. Try your base recipe, taste and make adjustments to your liking. Keeping a log for each pot will really help with your progress. And yes you can lightly toast cumin seeds in a dry pan for a few minutes, then grind in a spice grinder or a morter and pestle. I'm with Grillingfool on the liquids, stock and beer or ale.

[nicklord1]

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

[justplainbill]

Quote:

Originally Posted by nicklord1 btw the chilli is for 3-4 people

1 lb steak for 3 to 4 people sounds like a side dish?

[nicklord1]

nope serving it with refried beans

[nicklord1]

i can get ancho in powder form shall i go with 1 tbsp for 3 -4 people

[Constance]

If it were me, I'd add a pound of hot or regular pork sausage and a can of tomato sauce (or tomato paste plus beef broth).