chave982
Senior Cook
- Joined
- Feb 15, 2007
- Messages
- 246
Please critique this recipe that I'm using for a chili cook-off tomorrow. There are a few things I'm substituting...I'm only using 2 different kinds of chile powder, and one kind of dried chili pepper, but still using the correct quantities of each.
Few questions:
1. How much chili do you think this will yield? The recipe didn't say.
2. NINE tablespoons of chili powder!! That sounds like an awful lot, don't you think?
3. Should I boil and puree the whole dried chilies? They're kinda big, and they still have seeds in them. If so, how long to boil them do you think?
I appreciate all the help I can get!
2 teaspoons oil
3 pounds tri-tip beef, cut into small pieces
1 medium onion, finely chopped
1 can beef broth
1/4 teaspoon oregano
3 tablespoon cumin
7 cloves garlic
2 tablespoons Gebhardt(R); chile powder
1 tablespoon hot chile powder
1 tablespoon mild chile power
5 tablespoons red chile powder
1 can (8 ounces) Tomato Sauce
1 can (10 ounces) Diced Tomatoes and Green Chilies
3 Dried California chile peppers, boiled and pureed
1 Dried New Mexico chile peppers, boiled and pureed
5 Dried Cascabel chile peppers, boiled and pureed
1/2 teaspoon cayenne pepper
1 can chicken broth
1 teaspoon Tabasco Pepper Sauce
1 teaspoon brown sugar
juice of one lime
salt to taste
Instructions: Heat oil in a pot, and brown the beef. Add the onion and beef broth to cover the meat. Boil for 15 minutes. Add oregano and half of the cumin. Reduce heat to a light boil, and then add the garlic. Combine the chile powders into a mixture, then add half of that mixture, and cook 15 minutes. Add the tomato sauce and Ro*Tel with the puree from the dried peppers. Add the chicken broth for the desired consistency. Cook for one hour, stirring often. Add the remaining chile powder mixture and the remaining cumin, and simmer for another 25 minutes on low to medium heat. Turn up the heat to a light boil, and add the Tabasco, cayenne pepper, brown sugar, lime juice and salt.
Few questions:
1. How much chili do you think this will yield? The recipe didn't say.
2. NINE tablespoons of chili powder!! That sounds like an awful lot, don't you think?
3. Should I boil and puree the whole dried chilies? They're kinda big, and they still have seeds in them. If so, how long to boil them do you think?
I appreciate all the help I can get!
2 teaspoons oil
3 pounds tri-tip beef, cut into small pieces
1 medium onion, finely chopped
1 can beef broth
1/4 teaspoon oregano
3 tablespoon cumin
7 cloves garlic
2 tablespoons Gebhardt(R); chile powder
1 tablespoon hot chile powder
1 tablespoon mild chile power
5 tablespoons red chile powder
1 can (8 ounces) Tomato Sauce
1 can (10 ounces) Diced Tomatoes and Green Chilies
3 Dried California chile peppers, boiled and pureed
1 Dried New Mexico chile peppers, boiled and pureed
5 Dried Cascabel chile peppers, boiled and pureed
1/2 teaspoon cayenne pepper
1 can chicken broth
1 teaspoon Tabasco Pepper Sauce
1 teaspoon brown sugar
juice of one lime
salt to taste
Instructions: Heat oil in a pot, and brown the beef. Add the onion and beef broth to cover the meat. Boil for 15 minutes. Add oregano and half of the cumin. Reduce heat to a light boil, and then add the garlic. Combine the chile powders into a mixture, then add half of that mixture, and cook 15 minutes. Add the tomato sauce and Ro*Tel with the puree from the dried peppers. Add the chicken broth for the desired consistency. Cook for one hour, stirring often. Add the remaining chile powder mixture and the remaining cumin, and simmer for another 25 minutes on low to medium heat. Turn up the heat to a light boil, and add the Tabasco, cayenne pepper, brown sugar, lime juice and salt.
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