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A bowl of Red
- Thread starter BuffettFan
- Start date
While the chuck was browning in the Dutch oven, I seeded and cleaned the chilies, the rehydrated them with some hot water.
While they were steeping, I made a blonde roux and added some chicken stock, cooked it till it was smooth.
No pics, too busy stirring!
While they were steeping, I made a blonde roux and added some chicken stock, cooked it till it was smooth.
No pics, too busy stirring!
Once the chilies were softened, they went into the blender with the roux.
I added about a cup of beef stock to help my 40 year old blender chew it all up, then all into the DO with the beef and some of the seasonings.
I added a few fresh chilies for a bit of heat and more chili flavor.
It's Red!
I added about a cup of beef stock to help my 40 year old blender chew it all up, then all into the DO with the beef and some of the seasonings.
I added a few fresh chilies for a bit of heat and more chili flavor.
It's Red!
Attachments
I let it simmer for 45 minutes, as low as it could go.
Then, a tasting and a bit more seasoning.
Then, a tasting and a bit more seasoning.
larry4406
Full Fledged Farker
Looks excellent!
Looks sweet to me, sans or not beans
- Joined
- Aug 11, 2003
- Name or Nickame
- Professor Dickweed
Looks great Terry!
Do you slit the chili's you add whole?
You mentioned not hot at all, but curious on whether the ones you added whole were a hot variety that you expected more heat.
I will slit peppers (not slicing through) when I add to pickling, quick way to impart heat without needing to clean out seeds and pith.
I'll try your dried chili, roux method for sure
Thanks,
Do you slit the chili's you add whole?
You mentioned not hot at all, but curious on whether the ones you added whole were a hot variety that you expected more heat.
I will slit peppers (not slicing through) when I add to pickling, quick way to impart heat without needing to clean out seeds and pith.
I'll try your dried chili, roux method for sure
Thanks,
Bill, the fresh ones were Serranos, not slit.
They were hotter than the dried, for sure.
I wasn't sure how hot the dried chilies would end up being.
I ended up eating the fresh ones for dessert!
They got my attention!
Edited for clarification.
They were hotter than the dried, for sure.
I wasn't sure how hot the dried chilies would end up being.
I ended up eating the fresh ones for dessert!
They got my attention!
Edited for clarification.
Last edited:
- Joined
- Aug 11, 2003
- Name or Nickame
- Professor Dickweed
No after effects!
But I am thinking about a take on heuvos rancheros with the leftovers...
But I am thinking about a take on heuvos rancheros with the leftovers...
Nice work Terry.
Ironically, I'm sitting here eating the worst canned chili ever. Wish I had a bowl of yours
Ya know, growing up in IL, I have never had a bowl of chili without beans that I can recall.
That looks pretty good.
That looks pretty good.
Smoked&Baked
Knows what a fatty is.
I'll take me a bowl of that right there.
Looks fabulous
What you have there IS my absolute favorite type of chili- I've always heard it called Chile Colorado. Depending on what's on sale, it's diced chuck roast or pork shoulder for me- love them both.
For the sister-in-law and grandkids, I make it with just dried Anchos, Pasillas and Guajillo- you get some beautiful, deep, rich chili pepper flavors without a ton of zip. Need it hotter? A sprinkle of chipotle powder adds a bit of smokiness and heat. Thinner body- it is perfect over rice. Thickened- it makes an excellent taco filling- or in a bowl all by itself... toppings are sort of optional.
I've made it twice in the last 3 days...grandkids over for the Holiday break from school- gotta feed them something and they love it.
Thanks for posting this up.
What you have there IS my absolute favorite type of chili- I've always heard it called Chile Colorado. Depending on what's on sale, it's diced chuck roast or pork shoulder for me- love them both.
For the sister-in-law and grandkids, I make it with just dried Anchos, Pasillas and Guajillo- you get some beautiful, deep, rich chili pepper flavors without a ton of zip. Need it hotter? A sprinkle of chipotle powder adds a bit of smokiness and heat. Thinner body- it is perfect over rice. Thickened- it makes an excellent taco filling- or in a bowl all by itself... toppings are sort of optional.
I've made it twice in the last 3 days...grandkids over for the Holiday break from school- gotta feed them something and they love it.
Thanks for posting this up.
Looks and sounds fantastic Terry. Would love a bowl of that although I do like beans in my Chili
- Joined
- Aug 15, 2011
- Location
- St. Louis, MO
The texture is spot on.
Terry,
That sure looks fantastic!
Like Nuco59 mentioned, they way you prepped this makes it chile colorado as the chiles were rehydrated, compared to a traditional chili where the chilies are ground dried and added to the pot. The rehydration method gives it a totally different texture and flavor.
That sure looks fantastic!
Like Nuco59 mentioned, they way you prepped this makes it chile colorado as the chiles were rehydrated, compared to a traditional chili where the chilies are ground dried and added to the pot. The rehydration method gives it a totally different texture and flavor.
Last edited:
Nuco59 and Moose,
Thank you for the clarification.
I have to admit, I've not heard of chili Colorado before.
Looks like I need more research and more chili!
Yet another thing I've learned from this wonderful forum.
The recipe came from Matt Pittman, aka Meat Church.
Well, he is a transplanted Texan, not a native.
Time to check out some more recipes!
Thanks again guys!
Thank you for the clarification.
I have to admit, I've not heard of chili Colorado before.
Looks like I need more research and more chili!
Yet another thing I've learned from this wonderful forum.
The recipe came from Matt Pittman, aka Meat Church.
Well, he is a transplanted Texan, not a native.
Time to check out some more recipes!
Thanks again guys!
