by Laredo » Wed Sep 19, 2007 9:39 am
Ok, report on the latest experimental chili -- this was the older son's recipe from a friend
1 1/2 lbs extra lean stew meat
1 poblano
2 serranos
2 jalapenos
1 habanero
half a head of garlic
1 medium onion
1 quart beef stock
Procedure: stem, seed and finely dice all chilis; peel and finely dice onion and garlic. In heavy pan brown meat; remove; add garlic, onion and peppers to drippings and cook until onions are clear. Return meat to pan and add stock. Bring to boil; cover, reduce heat to low, cook 4 hours.
It wasn't bad.
Tasted more like beef stew (really good beef stew, actually) than chili. The meat fell apart on the spoon. Oddly enough, there wasn't much fire to the flavor, but it did leave a warmth in the throat and have a salubrious effect on stuffed sinuses.
Upon reflection, I think I would change the recipe a little next time -- I'm not a fan of cumin, but this recipe either needs potatoes (which renders a nice stew) or a little comino to bring out the "bowl of red" effect.
Mopar's what my busted knuckles bleed, working on my 318s...