"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-01-2021, 06:01 PM   #41
Senior Cook
 
Bitser's Avatar
 
Join Date: May 2021
Location: Woods Landing, Wyoming
Posts: 368
A friend invited me to his home pueblo (Jemez) for the harvest fiesta. For a few days prior to the event, we were kept busy breaking up wood (juniper, mostly) for the clay ovens (estufas) which is done not with an ax but with a sledge. Ka-Boom!

We also helped butcher young goats, the meat of choice for the incendiary red chile served to visitors. No tomatoes. The red is all chile.

__________________

Bitser is offline   Reply With Quote
Old 11-01-2021, 07:54 PM   #42
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 11,671
Quote:
Originally Posted by Bitser View Post
A friend invited me to his home pueblo (Jemez) for the harvest fiesta. For a few days prior to the event, we were kept busy breaking up wood (juniper, mostly) for the clay ovens (estufas) which is done not with an ax but with a sledge. Ka-Boom!

We also helped butcher young goats, the meat of choice for the incendiary red chile served to visitors. No tomatoes. The red is all chile.

Yeh, I'm very familiar with incendiary chili. I've had many the brave/foolhardy say that I can't make chili too hot for them. All but one person has been wrong. the thing is, it's wicked hot, but still has great flavor depth. It's the balance of flavors, meats, veggies, peppers, and a secret ingredient or two. It's way too hot for anyone in my household but me. If you like a scorching hot bowl of reed, I know how to make it. It's where dragons come to get their fire.

Seeeeya; Chief Longwind of the North.
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 11-01-2021, 08:18 PM   #43
Sous Chef
 
GinnyPNW's Avatar
 
Join Date: Aug 2021
Location: Somewhere in the PNW
Posts: 887
Quote:
Originally Posted by Chief Longwind Of The North View Post
Yeh, I'm very familiar with incendiary chili. I've had many the brave/foolhardy say that I can't make chili too hot for them. All but one person has been wrong. the thing is, it's wicked hot, but still has great flavor depth. It's the balance of flavors, meats, veggies, peppers, and a secret ingredient or two. It's way too hot for anyone in my household but me. If you like a scorching hot bowl of reed, I know how to make it. It's where dragons come to get their fire.

Seeeeya; Chief Longwind of the North.
Whenever we have friends with children to a meal, at home or at a campout, I like to offer the kids a teeny, tiny taste of items at the "buffet." A chance for them to see if they might like that on their plate, rather than have them shy away from something unfamiliar for fear they will be "required" to clean their plate with items they would rather not eat.

Chief, I think I would need that teeny, tiny taste at your house! Pretty, please?
__________________
Romaine Calm and Carrot On
Dogs aren't my whole life, but they do make my life whole!
GinnyPNW is offline   Reply With Quote
Old 11-01-2021, 08:31 PM   #44
Sous Chef
 
Join Date: Jul 2006
Location: Caracas
Posts: 971
Quote:
Originally Posted by Bitser View Post
A friend invited me to his home pueblo (Jemez) for the harvest fiesta. For a few days prior to the event, we were kept busy breaking up wood (juniper, mostly) for the clay ovens (estufas) which is done not with an ax but with a sledge. Ka-Boom!
We also helped butcher young goats, the meat of choice for the incendiary red chile served to visitors. No tomatoes. The red is all chile.
Bring it on. I bet those dishes of chile were spectacular.
karadekoolaid is offline   Reply With Quote
Old 11-01-2021, 08:32 PM   #45
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 11,671
Quote:
Originally Posted by GinnyPNW View Post
Whenever we have friends with children to a meal, at home or at a campout, I like to offer the kids a teeny, tiny taste of items at the "buffet." A chance for them to see if they might like that on their plate, rather than have them shy away from something unfamiliar for fear they will be "required" to clean their plate with items they would rather not eat.

Chief, I think I would need that teeny, tiny taste at your house! Pretty, please?
You want the recipe? If it's too hot. make a big batch of mild chili, and mix the two. Portion out and freeze. This was always the spiciest chili in the hot category in any chili cookoff I participated in.

Seeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 11-01-2021, 09:34 PM   #46
Sous Chef
 
GinnyPNW's Avatar
 
Join Date: Aug 2021
Location: Somewhere in the PNW
Posts: 887
Quote:
Originally Posted by Chief Longwind Of The North View Post
You want the recipe? If it's too hot. make a big batch of mild chili, and mix the two. Portion out and freeze. This was always the spiciest chili in the hot category in any chili cookoff I participated in.

Seeeeya; Chief Longwind of the North
I'm afraid I'm past the super hot...I just want the teeny, tiny taste, please!
__________________
Romaine Calm and Carrot On
Dogs aren't my whole life, but they do make my life whole!
GinnyPNW is offline   Reply With Quote
Old 11-02-2021, 12:29 AM   #47
Senior Cook
 
Bitser's Avatar
 
Join Date: May 2021
Location: Woods Landing, Wyoming
Posts: 368
Quote:
Originally Posted by karadekoolaid View Post
Bring it on. I bet those dishes of chile were spectacular.
They were really good: chile, oven bread, sliced cheese, and home-canned peaches. But I wasn't accustomed to the heat, and kept hiking to the local store for cartons of milk and Rolaids.

It took a while to adjust, but now I can enjoy really hot dishes. My wife doesn't share that taste (alas!) She likes Texas-style chili, with BEANS!
__________________

Bitser is offline   Reply With Quote
Old 11-02-2021, 08:30 PM   #48
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 11,671
Super hot chili (Raging Bull) toned down (Frisky Calf):

Frisky Calf Hot Chili

This chili is toned down for regular mortals, who love a bit of heat, but not too much. It has a deep, rich chili flavor, with lots of meat, beans, and just the right amount of veggies to make a rich, thick, stick to your ribs chili.

• 19 oz ca n diced tomatoes
• 15 oz. dark red Kidney Beans
• 15 oz. Pinto, red, or black Beans
• 2 stalks Celery, sliced
• 1.5 lb. Coarse ground beef (ask butcher for coarse grind 80/20 ground sirloin, or round)
• 1 ea. dried Tabasco Peppers, Jalapeno Peppers
• 1/4 tsp. Cayenne Pepper
• 3 Ancho peppers, minced (hint: place Masa Harina, cumin, coriander, and ancho into your food processor, or blender to make you own chili powder to add wonderful depth of flavor)
• 1 red sweet pepper, seeded and chopped
• 1 large onion, roughly chopped
• 1/2 tsp. ground Coriander
• 1 tbs. ground Cumin
• 2 tbs. chili Powder
• 2 tbs. freshly-chopped Cilantro
• 1 dash Ghost Pepper powder
• 1 squares unsweetened Baker's Chocolate
• 2 tbs. Masa Harina
• 2 tbs. cooling oil

Mesquite flavor Liquid Smoke to taste, or better yet, grill the ground beef over smoky hardwood, with the lid down, before breaking up for the chili.

Brown The ground beef and set aside. In a large Dutch oven, add cooking oi;. Heat over medium-high until it begins to shimmer. Add the onion, peppers, and herbs, and spices. Stir for thee minutes. Add the ground beef. Continue cooking until the beef is browned. Keep the fat in the pan as many of the flavors are fat soluble. Add the remaining ingredients and stir to mix evenly. Reduce heat to medium, and cover. Simmer for 30 minutes. Remove lid, stir, and reduce to desired thickness. If possible, make this the day before, as it’s even better after refrigerating overnight.

My mother’s chili was almost a soup. We crumbled saltine crackers into our bowls sometimes, depending on the mood of the person.
I loved it that way, and still do. However, I also love the thick, hearty version. This chili will work for both.


Seeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 11-02-2021, 09:50 PM   #49
Senior Cook
 
Bitser's Avatar
 
Join Date: May 2021
Location: Woods Landing, Wyoming
Posts: 368
Beans in chile?

Madrecita de Dios!

Are you from Texas?
__________________

Bitser is offline   Reply With Quote
Old 11-02-2021, 11:34 PM   #50
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 11,671
Quote:
Originally Posted by Bitser View Post
Beans in chile?

Madrecita de Dios!

Are you from Texas?
Though I enjoy Texas Red, I'm a Yooper, and in Michigan's Upper Peninsula, no chili is made without beans, and thick chunks of ground beef, lots of broken up (quartered) tomato, and rough chopped onion.. We also don't care for Cincinnati sweet chili. Beans add flavor, and a richness to our chili. up in the U.P., those beans help provide the energy boost to warm you to you toes after a day playing, or working in the average teen to zero temps. Let me tell you, after shoveling the driveway by hand for an hour and a half, walking into the house with ice frozen to your beard and moustache, that chili saves your life. If you haven't tried chili with beans, make some, just to know what it's like.

Seeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 11-03-2021, 06:20 AM   #51
Master Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Waterdown, Ontario
Posts: 5,737
When I first saw a recipe of chili 'without' beans I wondered why they called it chili? Where I grew up (Ontario & Minnesota) Chili was mainly with Red Kidney Beans, ground beef, onion, celery, sweet green peppers and tomatoes.
I sometimes now add White Beans for colour variation.

Still make it like that.
IMHO chunks of meat and no beans makes it a stew!
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 11-03-2021, 06:52 AM   #52
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 4,678
Quote:
Originally Posted by dragnlaw View Post
When I first saw a recipe of chili 'without' beans I wondered why they called it chili? Where I grew up (Ontario & Minnesota) Chili was mainly with Red Kidney Beans, ground beef, onion, celery, sweet green peppers and tomatoes.
I sometimes now add White Beans for colour variation.

Still make it like that.
IMHO chunks of meat and no beans makes it a stew!
Love it!!!

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 11-03-2021, 07:37 AM   #53
Sous Chef
 
Join Date: Jul 2006
Location: Caracas
Posts: 971
I´m on the Beans team here. No chile con carne is complete without it
karadekoolaid is offline   Reply With Quote
Old 11-03-2021, 09:46 AM   #54
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 48,425
I find it hard to believe that frugal southwestern folk didn't try to stretch chili with the addition of beans.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-03-2021, 10:42 AM   #55
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 12,521
Chili with beans here.

Lamb chili?
__________________
All our times have come. Here, but now they're gone.
Seasons don't fear the reaper.
Nor do the wind, the sun or the rain.
We can be like they are.
msmofet is offline   Reply With Quote
Old 11-03-2021, 10:50 AM   #56
Sous Chef
 
GinnyPNW's Avatar
 
Join Date: Aug 2021
Location: Somewhere in the PNW
Posts: 887
I'm more of the chili WITH beans...unless we're talking Chili Colorado. That said, 9 times out of 10, when I'm making beef burritos, I start with a layer of "refried" beans, then the chili, then the shredded cheddar....it is soooooooo good! Okay, now I need to go to the butcher shop today.
__________________
Romaine Calm and Carrot On
Dogs aren't my whole life, but they do make my life whole!
GinnyPNW is offline   Reply With Quote
Old 11-03-2021, 11:26 AM   #57
Master Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,564
Quote:
Originally Posted by Andy M. View Post
I find it hard to believe that frugal southwestern folk didn't try to stretch chili with the addition of beans.
I'm married to a native New Mexican Hispanic and beans are always served as a side dish, never mixed in with red. Red is only red chile and ground meat.
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 11-03-2021, 11:45 AM   #58
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 48,425
Quote:
Originally Posted by bethzaring View Post
I'm married to a native New Mexican Hispanic and beans are always served as a side dish, never mixed in with red. Red is only red chile and ground meat.
I understand, but can you see how that might have evolved from beans on the side to beans mixed in?

I'm not claiming mixed in beans are authentic, just that it's not the crime of the century.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-03-2021, 12:51 PM   #59
Sous Chef
 
Join Date: Jul 2006
Location: Caracas
Posts: 971
In my opinion, Chile con carne is one of those dishes that just happened. There was no original recipe, nothing written down; it was a dish that was prepared with what was available.
I´d imagine the beef was definitely there at the start, and since chiles and beans are indigenous to Mexico and the SW, they were there too.
Did they use lamb? Probably not, even though the Spanish brought pork , beef and lamb. Northern Mexican cuisine uses lots of beef - barbacoa and birria, for example.
When it comes to the crunch, you make your Chile con Carne however you want! As for Cinci Chile - I tried it last time I was there. It will be the last time.
karadekoolaid is offline   Reply With Quote
Old 11-03-2021, 01:06 PM   #60
Sous Chef
 
GinnyPNW's Avatar
 
Join Date: Aug 2021
Location: Somewhere in the PNW
Posts: 887
I'm with you Karadekoolaid: When it comes to the crunch, you make your Chile con Carne however you want!

The best part of DIY is doing it the way that suits you!
__________________
Romaine Calm and Carrot On
Dogs aren't my whole life, but they do make my life whole!
GinnyPNW is offline   Reply With Quote
Reply

Tags
lamb, meat

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 12:43 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.