CHIPOTLE CHILI'S

Recipes that work best for teardroppers

CHIPOTLE CHILI'S

Postby Raven » Fri Apr 14, 2006 1:32 am

Im making some fresh CHIPOTLE CHILI tonight.
The dried Jalapeno peppers smoked on the grill for hours with mosquite wood off the tree until nice and dry. Makes a excellent base for any sauce.

I have a large bunch as we had a good season for jalapenos this year.
If anyone is wanting some let me know and Ill add you to the list.

Donatioin only for a bag of chilis, and cost of postage. Priority mail to anyplace is 4.05, 1st class might take a bit longer and cost 2.00.
A bag is a sandwich bag full. Thats about maybe 2 pounds or so.
Anyway, the season is here.
Let me know if anyone wants some. [email protected]

Blessing for the holiday season..may your home be passed over, and may the bunny leave you tons of chocolate drops...
Happy Bunny day
Raven (Cece)
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Postby sdtripper2 » Fri Apr 14, 2006 1:50 am

Raven..

See your rattling the pots once again.
Always know the food talk will be good
when you come on to the forum.

So your smoking Chili tonight eh?

I sent you a message ....

Good to see your here and keeping the pots full of food out there in Arizona.
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is good enough to be given a square deal afterwards." -------Theodore Roosevelt

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Postby Raven » Fri Apr 14, 2006 2:28 am

photo posted in my album, just cllick on that to see how yummy they look.
Enjoy
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Postby sdtripper2 » Fri Apr 14, 2006 2:33 am

Yur too funny Raven...

The pic ... seems to show some menacing peppers~ and a picture of a mad cat!

Your uP late tonight eh?
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Postby Ma3tt » Fri Apr 14, 2006 1:40 pm

Chipotle Cream Sauce
2 tblspoons chipotle bottled sauce (adjust amount to reach pain tolerance)
half cube of butter or less
oregeno
a couple tblspoons of crushed garlic more or less
1/4 cup minced red bell pepper
1/2 lemon juice
Other stuff to taste onion, cumin be creative....
Heat all above in sauce pan

lower heat then add 1/2 cup of feta cheese
when melted turn off heat
Add 2 cups of sour cream mix it up a bunch

pour over chicken or fish or veggies or baked potatoes or as a dip or ?????

This is my families favorite sauce rave reviews from all
Last edited by Ma3tt on Fri Apr 14, 2006 5:54 pm, edited 1 time in total.
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Postby sdtripper2 » Fri Apr 14, 2006 5:14 pm

Matt:

I will be trying your family's favorite sauce out soon.

Sounds delicious ! :twisted:

I have some of Raven's smoked peppers on the way and will get the real Arizona thing going on for sure.

Thank you.... :thumbsup:

There are most likely many recipes out there for the use of this smoky pepper flavor eh?
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Postby Laredo » Fri Apr 14, 2006 9:23 pm

Chipotle mayo:

I egg yolk (pasteurized is good if you can get it)
1 cup good light oil (safflower if you can get it)
1/8 teaspoon dry mustard powder
1/4 teaspoon kosher salt
1 chipotle pepper in adobo sauce plus 1 teaspoon sauce
1/8 teaspoon crushed roasted garlic
1/8 teaspoon comino


In a food processor mix the spices with the garlic, pepper and adobo sauce and blend well until smooth. Now add the egg yolk and whip for 3 seconds. Now, lower the speed to "mix" and trickle in the oil slowly.

Voila -- the niftiest spread around.

Don't want to eat raw eggs? Use a cup of commercial mayo instead of the yolk and oil.

For chipotle ranch dressing (the 'sauce' that comes with a blooming onion or an awesome blossom at those chain places ;) ) get a packet of Good Seasons' dressing mix and 8 ounces of sour cream and 4 ounces of good mayonnaise and 2 chipotle peppers in adobo sauce plus 1 1/2 teaspoons of the sauce. In a blender make the peppers and sauce smooth then blend in the sour cream, ranch mix and mayo.

Keep 'em cold.
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Postby sdtripper2 » Fri Apr 14, 2006 9:51 pm

Laredo:

Your recipe has much versatility and will do justice to the smoky Peppers. Like options and you gave some here.

Thank you for your recipe with friendly options.

I did do some looking at your spice "1/8 teaspoon comino" and after some looking see that Cumin and comino are one and the same, cumin being the term for ground seeds of the comino plant. Comino was introduced in the United States in the 1700's by the Canary Islanders who were settled at San Antonio. It is the signature flavor of chili, and is what makes the delicious aroma. The comino seeds can be used whole, but are more attractive when ground. To really get the whole flavor of cumin, toast the comino seeds for a few minutes in a heavy skillet, and then grind them to powder before adding to your chili. Cumin is found in most Mexican and or southwestern recipes.

I just found this site on Traditional Texas Fare that shows some potential and is where I found the answer of Cumin = Comino.
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Postby Laredo » Sat Apr 15, 2006 12:46 am

sdtripper2,
heck, I've always thought "comino" was just Tex-Mex for "cumin".

I don't like too much of it in chili; it's real easy for it to get bitter/musty tasting, for me.

But you're right about how to treat the seeds.

Here in Texas you can buy it in bottles (heavy glass with a good seal) from a company called Adams. They make a killer vanilla extract, too.
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Postby mikeschn » Sat Apr 15, 2006 6:01 am

Talking about cumin... we really enjoy the stuff that we grind up fresh in a mortar and pestle.

The pre-ground stuff you buy at the store, is missing something...

Mike...
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Postby Laredo » Sat Apr 15, 2006 11:44 am

One of my big principles is "not all progress is forward" -- a mortar & pestle makes preparing a week or so's worth of spice enough work you won't overdo, and the things a molcajete turns out just taste so much better ... but Adams' spices are a good backup plan.
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