Three Chile Chile

My Fetid Mind | April 9th, 2016 | Mariner

[Mariner]

4lbs of good chuck

I big, or 2 medium onions

3 Anaheim or California Chilies

2 large Jalapenos, or 3 Medium

3 TBSP New Mexico Chile Powder

Large Can stewed tomatoes

Tbs salt

tsp garlic powder

Tbs dried Oregano

1/2 cup strong black coffee, day old preferred

Trim Chuck of excess fat and cut into cubes, sorta

Coat bottom of stew pot with 1 Tbs EVOO.

Heat stew pot to hot, oil slightly smoking

Add beef and cook down until no moisture remains

Stir and cook out the rest of the water and ensure a good crunchy browning/sear (it may take awhile, but do this right)

Add 1 cup of water, the salt, the Oregano and the Coffee, cover and reduce heat to low

Stew for 2.5 hours

Add Chopped peppers, Chile Powder, Onion, Garlic Powder and Tomatoes and bring to a low simmer.

Cover and stew for another 40 minutes.

Enjoy!!

[Mariner]

Give this California Chile a try!

I developed this recipe and it's a sure winner.

Anywhere.

[Mariner]

Oops.

Add a slight tsp of ground Cumin when you add the Chile Powder.

[smokingfrog]

muy bueno!

[Eric in the Ozarks]

Liquid coffee ?

[drbuzzard]

If I might make one suggestion. Use a stock pot which is oven safe, and once your chile comes to a boil, transfer it to a 300F oven and let it simmer in there. It would remove the chance of burning the chile at the bottom of the pot.

[Mariner]

I hear it's not as good as that Texas Chile, but I've not personally tasted a Texas Chile that was better.

You can ladle this slop over anything!

[Purdue77]

If you are going to go with New Mexico seasoning, why not also go with Hatch green chiles. And, don’t forget to roast and peel them before dicing. Sorry, then it would be New Mexican style chili. My bad. Add some pinto beans for added meatiness. Now, that’s a feast.

[HartleyMBaldwin]

You lost me with the stewed tomatoes, Stewed tomatoes are an abomination in any dish. Otherwise, it sounds pretty good.

[Bartholomew Roberts]

Chili

[Rushmore Rocks]

Searing the meat is essential!

[Jane Long]

Similar to a Caldillo recipe I make.

I’ll have to try it with the coffee. Sounds interesting!

[Mariner]

"why not also go with Hatch green chiles"

If I could get them here in April, I would. It would be the preferred version.

[Rushmore Rocks]

Tomatoes are optional. Some like them, some don’t. Actually, I prefer having them. We go through Hatch, NM a couple times a year on our way to “snowbird” in Arizona. Best green chiles in the world. We always stock up on fresh ones and ristras while there.

Now I feel the urge to make chili tomorrow.

[Liz]

GARLIC ONION TORTILLA STACKS

Number one selling appy at Johnny Garlic's --from Guy Fieri's Food cookbook--not difficult, but fridge 12-24 hrs.

METHOD On med, heat ol/oil. Add 4 c small diced red onion; cook/stir 5 min; lightly brown but not overly dark. Add 3 tb sweet butter, 2 tb sugar; cook 20-25 min to caramelize. Cool down in bowl. Add 1/4 c roasted garlic, 5 tb Parm, 1/4 c mayo, 3 tb minced cilantro, ks/p; stir/combine. Cover/chill 4 hours. Reserve 1/3 to make dip.

ASSEMBLY Evenly spread onions on 12-8" flour tortllas. Stack; finish w/ plain tortilla. Saran stack; fridge 12-24 hours to set up.

FINAL Cut into 16 wedges; grill mark each wedge on all sides.

SERVE w/ dipping sauce made from reserved 1/3 filling, 2 tb balsamic.

[Jet Jaguar]

You spelled it correctly!

Thanks.

[Mariner]

"Best green chiles in the world"

This year I'm going to buy 25lbs when they show up in late Aug/Early Sep.

Roast and peel the whole lot, then can in 8-12 oz jelly jars with a dash of salt and a sprig of Cilantro.

I should get a couple of dozen little jars, and I'll use them all.

[Patriot Babe]

Cool! first I need to get some Alka Seltzer before making the receipe =)

[Larry Lucido]

"That's not how you spell chili. It's how you spell chile, as in Jackie Chiles! You people and the chile!"

[HartleyMBaldwin]

Yeah, I just hate slimy stewed tomatoes. We don’t get to Hatch any more, since moving back to Arizona from New Mexico, but I still try to get a sack of green chile every year. As for ristras, I’m lazy and prefer to get ground Chimayo red chile if I can find it.

[Rushmore Rocks]

I never thought of using cilantro. I’ll try it. I roast mine on the barbeque grill until they are well charred, then put then in plastic baggies to steam. The skins peel off easily. Great stuff.