Thread: Chili, a personal best today

I just made a small batch of chili this morning, and I think it's the best I've ever made. I can't stop eating it, ("just one more sample please?" The "samples" keep getting bigger and bigger) and I need to have some left come dinner time because that's what I plan on having for dinner.

I started with some bones from a chicken carcas that were left over from a chicken that Elliette baked for me the other day. I boiled that in two cups of water with two large dried New Mexico chilis for about an hour (actually, a bit less). While that was boiling, I put 4 large jalepenos in the toaster-oven to blister. Once the Jalepenos were black and blistered on the outside, I dropped them into a bowl of cold water, peeled the skins off, cut stems off, and dropped them into the blender. I took the bones out of the water and poured the stock with the chilis into the blender with them. I pureed that and then started on the meat.

I chopped up about two lbs. of cheap pork and a whole onion. I put that in the skillet with some (ok, maybe a bit more than "some") bacon fat and browned it. When it was mostly cooked I added about 5 finely minced cloves of garlic and about two heaping tablespoons of cumin. Oh, salt and pepper too, don't forget that. The chili sauce from the blender got poured into a pot, and the pork went in with it. It's simmering now and I can't stop eating it. In fact, the whole reason for this post is to get me out of the kitchen and stop "tasting" it.

It was extremely hot when I first made it but it seems to have calmed down to a nice burn level after simmering on the stove for an hour. I don't think it'll last there much longer, though.

I grew up in chili country (Texas) and my dad always made what I considered the best. He and my mother have won several blue ribbons at chili cook-offs. I have never been able to duplicate what he made until today. Now I think I've got it dialed in, finally.

mmmmmmmmmmmmmm sounds great

Chili yummy

And Buckeye, I used a cast iron pan to brown the pork.

And I went down, down, down, into the fire. That ring of fire...Sorry! Everytime I eat chilli I think the song. Stupid joke I know.
I'm a chilli fan though, I used to eat my, mad arab, uncles pickled jalapeno's straight from the jar. He could never believe it was possible for someone to do it. It was showing off on my part really, but they were good chilli's

Mick

Originally Posted by joesixpack

And Buckeye, I used a cast iron pan to brown the pork.

now your cookin

You were bound to get it right with that passion for chili that you have - I'm trying to control the drool just reading and imagining

That's sounding better than my recipe i've used for about 35 years. I may have to incorporate some of your ideas.

Hehe..I know that feeling!..stop..cant stop!..next thing u know..you sampled the entire pot..go to sit on the couch..then can't get up!..

Pcdad

Wow, that sounds sooooooooooo much better than what I'm having for dinner tonight, just a couple of steaks on the grill