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BS: proper mexican chili recipe

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Mrrzy 20 Sep 14 - 04:26 PM
GUEST,Guest from Sanity 20 Sep 14 - 03:47 AM
Janie 19 Sep 14 - 10:12 PM
Q (Frank Staplin) 19 Sep 14 - 07:05 PM
Bert 20 Nov 11 - 10:33 PM
Stilly River Sage 20 Nov 11 - 04:49 PM
GUEST,Wesley S 20 Nov 11 - 04:46 PM
Lonesome EJ 20 Nov 11 - 04:23 PM
VirginiaTam 20 Nov 11 - 03:31 PM
Q (Frank Staplin) 20 Nov 11 - 03:21 PM
pdq 20 Nov 11 - 02:13 PM
Q (Frank Staplin) 24 Mar 10 - 03:13 PM
GUEST,leeneia 24 Mar 10 - 01:21 PM
Wesley S 23 Mar 10 - 06:35 PM
GUEST,leeneia 23 Mar 10 - 06:29 PM
JohnInKansas 23 Mar 10 - 04:01 PM
Q (Frank Staplin) 09 May 08 - 04:12 PM
pdq 09 May 08 - 02:07 PM
Q (Frank Staplin) 09 May 08 - 01:18 PM
pdq 09 May 08 - 09:57 AM
Q (Frank Staplin) 09 May 08 - 12:03 AM
Bee 08 May 08 - 11:31 PM
Sorcha 08 May 08 - 07:44 PM
Q (Frank Staplin) 08 May 08 - 07:09 PM
Q (Frank Staplin) 08 May 08 - 06:09 PM
Sorcha 08 May 08 - 04:47 PM
Q (Frank Staplin) 08 May 08 - 04:27 PM
Bee 08 May 08 - 02:28 PM
pdq 08 May 08 - 01:12 PM
Q (Frank Staplin) 08 May 08 - 01:00 PM
Lonesome EJ 08 May 08 - 02:04 AM
Goose Gander 08 May 08 - 12:45 AM
Q (Frank Staplin) 07 May 08 - 11:41 PM
Q (Frank Staplin) 07 May 08 - 10:56 PM
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Q (Frank Staplin) 07 May 08 - 06:26 PM
Slag 07 May 08 - 04:47 PM
Lonesome EJ 07 May 08 - 03:51 PM
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pdq 07 May 08 - 09:50 AM
Bee 06 May 08 - 11:28 PM
Q (Frank Staplin) 06 May 08 - 10:18 PM
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GUEST,pattyClink 06 May 08 - 03:36 PM
Q (Frank Staplin) 05 May 08 - 09:11 PM
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Subject: RE: BS: proper mexican chili recipe
From: Mrrzy
Date: 20 Sep 14 - 04:26 PM

When I was in college, I could eat mexican because it wasn't all full of cilantro. Now there are places where the only thing that isn't pre-mixed with cilantro is, sometimes, the lettuce. I've never liked chinese parsley, as it was called when I first met it, so it isn't that I didn't used to be sensitive to it. It really didn't used to be in mexican food in the US. Only since the 90's, really, since in 1987 I was all across the southwest without running into it. Shame.

Also I do have to say that the 4-alarm brand of chili kit makes some excellent chili if you don't have all the fun ingredients.


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Subject: RE: BS: proper mexican chili recipe
From: GUEST,Guest from Sanity
Date: 20 Sep 14 - 03:47 AM

Subject: the proper Mexican chili judge

I don't normally like posting posts that take too much of your time to read, but .......
Warning: PG-13 maybe for some.

==========================

They actually have a Chili Cook Off about the time Halloween comes around.
It takes up a major portion of a parking lot at the San Antonio City Park.
Judge #3 was an inexperienced Chili Taster named Frank, who was visiting from Springfield, IL

Frank: "Recently, I was honored to be selected as a judge at a chili
cook-off. The original person called in sick at the last moment and I
happened to be standing there at the judge's table asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy and, besides, they told me I could have free beer during the tasting, so I accepted."

Here are the scorecard notes from the event:

*****************************************************
CHILI # 1 - MIKE'S MANIAC MONSTER CHILI...
Judge # 1 -- A little too heavy on the tomato. Amusing kick.
Judge # 2 - Nice, smooth tomato flavor. Very mild.
Judge # 3 (Frank) -- Holy crap, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These Texans are crazy.

*****************************************************
CHILI # 2 - AUSTIN'S AFTERBURNER CHILI..
Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.
Judge #2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.
Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.

*****************************************************
CHILI # 3 - FRED'S BURN DOWN THE BARN CHILI...
Judge # 1 -- Excellent firehouse chili. Great kick.
Judge # 2 -- A bit salty, good use of peppers.
Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting drunk from all of the beer.

*****************************************************
CHILI # 4 - BUBBA'S BLACK MAGIC...
Judge # 1 -- Black bean chili with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods not much of a chili.
Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste bud s? Sally, the beermaid, was standing behind me with fresh refills. That 300-LB woman is starting to look HOT, just like this nuclear waste I'm eating! Is chili an aphrodisiac?

*****************************************************
CHILI # 5 LISA'S LEGAL LIP REMOVER...
Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.
Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.
Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off.
It really ticks me off that the other judges asked me to stop screaming.

*****************************************************
CHILI # 6 - VERA'S VERY VEGETARIAN VARIETY...
Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of
spices and peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, and garlic.
Superb.
Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulfuric flames. I pooped on myself when I farted and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that Sally. Can't feel my lips anymore. I need to wipe my rear-end with a snow cone.

*****************************************************
CHILI # 7 - SUSAN'S SCREAMING SENSATION CHILI...
Judge # 1 -- A mediocre chili with too much reliance on canned peppers.
Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am worried about Judge # 3. He appears to be in a bit of distress as he is cursing uncontrollably.
Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I
wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they'll know what killed me. I've decided to stop breathing, it's too painful. I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.

*****************************************************
CHILI # 8 - BIG TOM'S TOENAIL CURLING CHILI...
Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold,..but spicy enough to declare its existence.
Judge # 2 -- This final entry is a good, balanced chili. Neither mild nor too hot. Sorry to see that most of it was lost when Judge #3 farted, passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor feller, wonder how he'd have reacted to really hot chili?
Judge # 3 - No Report


GfS


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Subject: RE: BS: proper mexican chili recipe
From: Janie
Date: 19 Sep 14 - 10:12 PM

Recently fixed this "Texas" chili recipe, which was a big hit. For those who like it hot, easy to add more hot chilis to it. I grew up on a southern Applachian version of chili made with ground beef, kidney beans and canned tomatoes - degree of heat varied, but very different, regardless of 'heat' from this recipe. I'm so colloquial I was startled by the difference.


Crockpot recipe.

Beef
1 tbsp. oil
5 lbs chuck or shoulder roast, very well trimmed to end up about 4 pounds. Cut into 1 1/2 cubes.
2 1/2 tsp. kosher salt
1 tsp coarsely ground black pepper

Aromatics

2 medium onions, minced
6 cloves minced garlic
1/3 cup tomato paste (1/2 of a 6 ox can)
1tsp Kosher salt
1/2 cup chili powder
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tbsp. dried oregano
1 tbsp. chipotle en adobo, after pureed in blender

liquids added directly to crock pot

16 oz tomato sauce
2 cups chicken broth

2nd batch of aromatics to be added 1/2 hour before serving

1 tbsp chili powder
1 tsp ground cumin
1 tsp brown sugar
1/2 tsp Kosher salt
1 tsp. chipotle en adobo puree

Toss the cubed beef with the salt and pepper. Heat large cast iron skillet to medium high with the oil. Brown 1/2 the cubed beef on one or two sides, being careful to not overcrowd the skillet. Put the other half of the unbrowned beef in the crock pot. Looking for a balance between tenderness and the flavor of browning.

Remove the browned beef from the skillet with a slotted spoon and add to crock pot.

Add the onions, garlic and tomato paste to skillet and saute until onions soften and the tomato paste begins to brown. Make a hole in the center and add the dried spices, toast until the chili becomes aromatic, about 1 minute, then add the chipotle en adobo puree and stir all together. Add to the beef in the crock pot and stir to coat beef. Put skillet back on stovetop and add 1/2 cup beer. Deglaze skillet and add to crockpot.   Stir well to coat beef. Add the tomato sauce and chicken broth. Cook 8-10 hours in crock pot, stirring occasionally. 1/2 hour before done, add the second batch of aromatic spices.

Serve with side condiments of sour cream, sharp shredded cheddar, chopped green onion, chopped fresh cilantro, and chipotle en adobo or chopped hot peppers and/or hot sauce of your choosing for those who like to sweat. Don't forget a good gritty non-sweet southern cornbread as a side.

I had never made Texas chili and there are a lot of recipes out there. Always a bit nervous trying a new recipe. Friends don't mind offering honest opinions when I do. This recipe got very good reviews from those what ate it.


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Subject: RE: BS: proper mexican chili recipe
From: Q (Frank Staplin)
Date: 19 Sep 14 - 07:05 PM

I revived this thread to post a good chile con carne recipe, but I see I already had posted it 24 June 03.
AN IMPORTANT DIFFERENCE- we can no longer eat it "hot" with a lot of chile. Pure chile powder, one to two teaspoons to a large pot is plenty for us, but much more of the store "chili powder" mixtures can be used because they are mostly filler.
The recipe includes comino (cumin) and oregano, important to good flavor.
We simplify by using only one kind of meat.
Garlic seems to be available now only in a mild form, so we use several cloves.
Pitted halved pitted black olives smooths out the taste.


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Subject: RE: BS: proper mexican chili recipe
From: Bert
Date: 20 Nov 11 - 10:33 PM

A proper chile recipe is stew with chile powder in it, but as Q says Chimayo chile is great.


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Subject: RE: BS: proper mexican chili recipe
From: Stilly River Sage
Date: 20 Nov 11 - 04:49 PM

Mexican chili involves soaking the dried chilis (you can buy big plastic bags of them down here in Texas and throughout the southwest and probably in Mexican markets around the U.S.). The skins and seeds are removed and the chilis are cooked and seasoned but in Mexico the dish "chile" doesn't have beans or meat, unless it is added (Chili con carne, or con frijoles). I think Rick Bayless made this sort on one of his programs several years ago.

SRS


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Subject: RE: BS: proper mexican chili recipe
From: GUEST,Wesley S
Date: 20 Nov 11 - 04:46 PM

I've started adding a quarter cup of ground coffee to my batches of chili. I don't remember where I heard about it but it works well.I like the flavor is adds.


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Subject: RE: BS: proper mexican chili recipe
From: Lonesome EJ
Date: 20 Nov 11 - 04:23 PM

New Mexico style red chile is, like green chile, different than the "Chili" I grew up eating. Proper Mexican Chile would be the sort of thing Brits would ask about, I think, and would likely be more of a Texas, New Mexico, or Cincinnatti chili stew. "True Mexican chile" would be less of a stew than any of the above, although it would be interesting to hear from Mexican what a chili stew would be like in Mexico City or Veracruz.


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Subject: RE: BS: proper mexican chili recipe
From: VirginiaTam
Date: 20 Nov 11 - 03:31 PM

I add a square of dark chocolate to my chili.

Tasted a delish veggie chili not long ago that had butternut squash in it.


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Subject: RE: BS: proper mexican chili recipe
From: Q (Frank Staplin)
Date: 20 Nov 11 - 03:21 PM

Dunno what paprika (current sense of the spice) has to do with chili, but pdq's explanation of the Hungarian usage is interesting.

Much paprika in the U. S. is rooted in the Spanish variety (I think the Hungarian is most flavorful).

The best chili? A good southwestern red or green chili pepper (such as New Mexico Hatch or Chimayo heirloom), with other spices and a good meat, slowly cooked. Beans either included (Chili con frijoles), or separately prepared.
Perhaps some root vegetables with the beans.

Exact recipe to your taste and not anyone else's.


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Subject: RE: BS: proper mexican chili recipe
From: pdq
Date: 20 Nov 11 - 02:13 PM

"... paprika. I believe it is Hungarian. It is technically a red chile pepper but not a native of the New World." - me

wrong...


"Paprika (Chili Pepper) originated in the southern part of Mexico, Central America, and the islands of the Antilles. The European and Asian name of 'paprika' can be traced back to the Greek-Latin 'peperi'-'piper' expressions, meaning 'pepper'. The Hungarian word, 'paprika' is a diminutive version of the Slav(ic) expression, 'papar'.

We can talk about two distinct ways of the Paprika's dispersion in Europe. First, it was Christopher Columbus who is said to have brought with him a type of pepper, which was chillier than the Caucasian type. Paprika was a domesticated plant among the Native American people, thus the explorers named it 'Indian pepper'. Due to its outstanding adaptability, this tropical plant got acclimatized to the very different climate and conditions. From Spain it was introduced to Southern France and England, and it soon became Europe's favorite decorative houseplant. In Hungary it was also used for decoration, first. In 1570, it was mentioned in Margit Széchy's garden as 'red Turkish pepper', and in 1579, the French botanist, Clusius introduced it into the garden of Boldizsár Batthyányi as well.

Second, the use of paprika as a spice was spread by the Turks in the 18th century. They brought it to the Balkan Peninsula first, and later to Hungary. The first Hungarian records about its cultivation originate from the Kalocsa and Szeged region. The dry climate of the riverbanks of the Great Plains, the longer hours of sunshine, and the special soil resulted in the development of the characteristic Hungarian paprika, which surpasses the original pepper types with its fiery redness, its taste and special aroma.

Quite a bit of time passed before the local, Hungarian cookbooks mentioned the paprika. Its use spread among the everyday people first (herdsmen, fishermen, and the peasantry). They applied it both as a spice and as an herb. In the 17th century, paprika was already used as a medicine to cure the Epidemic Typhus (Morbus Hungaricus) decimating the population of the swampy regions of the Hungarian Great Plains. In his 1775 garden guide, "Új füves és virágos magyar kert" (New Hungarian Garden of Herbs and Flowers) József Csapó described paprika as a "very strong instrument /sic/, which really pumps up people's blood". Truly, paprika has a significant medicinal value. It is one of the richest sources of vitamin C – even in ground form – and as a spice, it increases the appetite, and it contributes to digestion. The crystalline capsaicin extracted from the paprika is used as a basis for medication for the treatment of arthritis as well as for creams and ointments to relieve minor aches and pains.

Paprika gained ground speedily, and it soon became one of the most distinctive spices of the Hungarian cuisine."


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Subject: RE: BS: proper mexican chili recipe
From: Q (Frank Staplin)
Date: 24 Mar 10 - 03:13 PM

Nothing like chili to give one's system a proper workout.
Far superior to the 'toxic cleansers offered by the current generation of snake oil salesmen.


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Subject: RE: BS: proper mexican chili recipe
From: GUEST,leeneia
Date: 24 Mar 10 - 01:21 PM

"Nontoxic 'Ghost chili' grenade will function like tear gas"

from the post right above mine


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Subject: RE: BS: proper mexican chili recipe
From: Wesley S
Date: 23 Mar 10 - 06:35 PM

Leeneia - It's not the eyes you have to worry about when you're eating chili. It's a different part of the anatomy altogether - anywhere from four to sixteen hours later.


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Subject: RE: BS: proper mexican chili recipe
From: GUEST,leeneia
Date: 23 Mar 10 - 06:29 PM

I think a waiter served me some of that at an Indian restaurant in Kansas City. I had specifically stated that my food had to be mild, and apparently that made him mad.

People said my dish was the hottest one on the table.

As for the pepper as a weapon, it may be an improvement on a gun, but what does it do to the eyes? What if innocent people, say small children, are in with the terrorists?

We need details.
=======
"This sounds like an infringment of a patent I had believed was held by one of our regulars."

Is this an oblique reference to Spaw's chili recipe?


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Subject: RE: BS: proper mexican chili recipe
From: JohnInKansas
Date: 23 Mar 10 - 04:01 PM

While this is an almost ancient thread, and it might be questionable whether discussion of WMDs (weapons of maimed digestion) is appropriate here, this is the only thread found by my filter search, so:

India to weaponize world's hottest chili

Nontoxic 'Ghost chili' grenade will function like tear gas1

The Associated Press
updated 9:03 a.m. CT, Tues., March. 23, 2010

GAUHATI, India - The Indian military has a new weapon against terrorism: the world's hottest chili.

After conducting tests, the military has decided to use the thumb-sized "bhut jolokia," or "ghost chili," to make tear gas-like hand grenades to immobilize suspects, defense officials said Tuesday.

The bhut jolokia was accepted by Guinness World Records in 2007 as the world's spiciest chili. It is grown and eaten in India's northeast for its taste, as a cure for stomach troubles and a way to fight the crippling summer heat.

It has more than 1,000,000 Scoville units, the scientific measurement of a chili's spiciness. Classic Tabasco sauce ranges from 2,500 to 5,000 Scoville units, while jalapeno peppers measure anywhere from 2,500 to 8,000.

"The chili grenade has been found fit for use after trials in Indian defense laboratories, a fact confirmed by scientists at the Defense Research and Development Organization," Col. R. Kalia, a defense spokesman in the northeastern state of Assam, told The Associated Press.

"This is definitely going to be an effective nontoxic2 weapon because its pungent smell can choke terrorists and force them out of their hide-outs," R. B. Srivastava, the director of the Life Sciences Department at the New Delhi headquarters of the DRDO said.

Srivastava, who led a defense research laboratory in Assam, said trials are also on to produce bhut jolokia-based aerosol sprays to be used by women against attackers and for the police to control and disperse mobs.

1 This sounds like an infringment of a patent I had believed was held by one of our regulars.(?)

2 On the other hand, references to the patented device never held it to be non-toxic.

John


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Subject: RE: BS: proper mexican chili recipe
From: Q (Frank Staplin)
Date: 09 May 08 - 04:12 PM

It is the preferred oregano in New Mexico and Tex-Mex hot recipes, esp with chiles. The Greek is not suited to the SW-Mexican taste. Chimayo and New Mexico red-mulata chiles are mild; the greek would be OK with very hot stuff, which we avoid.


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Subject: RE: BS: proper mexican chili recipe
From: pdq
Date: 09 May 08 - 02:07 PM

Well, the L. graveolens spice does appear to be worth looking for and trying, even if it is not going in my personal pot of chili. Sounds nice for chicken or potato salad.


Lippia graveolens Kunth - Mexican oregano (also called Sonoran oregano) is native to the Lower Rio Grande Valley of Texas, as shown by this...

                                                 county map of Texas


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Subject: RE: BS: proper mexican chili recipe
From: Q (Frank Staplin)
Date: 09 May 08 - 01:18 PM

The little I know about Mexican oregano comes from this article issued by the Brooklyn Botanic Garden, online at
http://www.bbg.org/gar2/topics/kitchen/2005sp_oregano.html

This particular type of Lippia graviolens in native from Mexico to northern S. Am., and is a small shrub, to 5 feet in height.

That article also has a recipe for Tomato Jalapeno sauce using Mexican oregano that may be worth trying.

The advice from pdq to buy from a known source is good; much mis-information is out there. I gave the container that came with mine to my daughter, but I think the source was Los Chileros de nuevo mexico;
Mexican oregano
where it is listed as Mexican Oregano. I had bought a pound, which lasts a long time, so my memory is clouded as to the source. This source has blue corn posole mix, atole, etc. and many other hard-to-get items. Their powdered green chile is good quality, and the mulato is similar to New Mexico red, and they have a good powdered chipotle as well as the dried peppers. The recipe section is worth a look.


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Subject: RE: BS: proper mexican chili recipe
From: pdq
Date: 09 May 08 - 09:57 AM

Interesting that you specify Lippia graveolens as Mexican oregano. That species is actually in family Verbenaceae and is native to Texas and Mexico. That make it a close relative of thyme. The other spices being discussed are all Mint family, now called Lamiaceae.

I find 5 species in Origanum listed, these include the classic oregano and marjoram. However, Greek oregano is probably a sage, genus Salvia.

There are 95 species of Salvia listed, Salvia officinalis being the classic culinary sage or "kitchen sage".

There is no way to get through the confusion when things are marketed under common names and not scientific names. Mexican sage and Mexican oregano are used interchangeably and can refer to Lippia, Origanum, and probably as many as 5 species of Salvia. Seems you need to buy the type you like from the same source each time.


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Subject: RE: BS: proper mexican chili recipe
From: Q (Frank Staplin)
Date: 09 May 08 - 12:03 AM

Bee, sounds like the oregano we grow. We grow a large amount in a sunny spot, because the wild bees love the flowers. I have not been able to identify the variety and I have forgotten where we first obtained it some 40 or so years ago. It is perennial, but needs renewing every two-three years from seed or divisions.

Dried Greek oregano is available here in large jars, from Real Canadian Superstore. It is good, but we prefer the Mexican, which seems more aromatic, and has a different flavor. There are 2-3 other species, also growing in Greece and the Mediterranean area.
The Greek is Oreganum vulgare hirtum.
Mexican oregano is an entirely different species of plant, Lippia graveolens.

Two or three other aromatic plants used as herbs or medicines are also called 'oregano,' but they are all unrelated. Not easy to know what you are getting in the herb-medicinal market.


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Subject: RE: BS: proper mexican chili recipe
From: Bee
Date: 08 May 08 - 11:31 PM

I have a perennial plant called 'Russian' Oregano by the friend who gave me a bit ten years ago. It has a mild oregano-mint flavour, small rounded 'typical' oregano leaves and conical purple or white flower heads, and grows about 60 to 90 cm. tall. It's good for salad, omelets, and pesto type sauces when fresh, but there's no point drying it becasue it loses almost all flavour. It has woody stems, and is invasive if you don't watch it, as it spreads rapidly from the very tough roots out from the central clump.

I've tried to identify it online, since it does not match the description of Russian oregano I've found. In fact, it looks very like a standard Italian type oregano except that the flower heads are looser (stemlets are longer). It has an intense oregano scent , notable if you just brush the plant as you pass, but this does not translate to strong flavour (still good, just need lots). Anyone know this plant?


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Subject: RE: BS: proper mexican chili recipe
From: Sorcha
Date: 08 May 08 - 07:44 PM

Yes..ref Oregano....I much prefer true Greek oregano but it is more difficult to come by than the Mexican variety. I think I have some planted for this year...if the cold hasn't killed it.

Marjarom is actually just a much milder form of oregano yet....


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Subject: RE: BS: proper mexican chili recipe
From: Q (Frank Staplin)
Date: 08 May 08 - 07:09 PM

Varieties of oregano also can be quite different. We use a dried Mexican oregano that we order from New Mexico in chile, etc.
We grow oregano but it is much milder; I dry the leaves and use it with meats. We add a thin layer of crumbled leaves to beef when we broil it. The Mexican is very pungent and is best in recipes where it is cooked.


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Subject: RE: BS: proper mexican chili recipe
From: Q (Frank Staplin)
Date: 08 May 08 - 06:09 PM

It depends, Sorcha, cilantro is the name for coriander in Spain and Italy, culantro also Spanish but used mostly in Mexico.
Cooks trying to be fancy often call fresh coriander leaves cilantro in U. S. and Canada, thus causing confusion. The leaves are called coriander in the UK.
The variety of fresh coriander preferred in China has leaves that are less cut, and a different flavor from the variety grown in Mexico. Seeds also vary in size and flavor.
See "The Great Cilantro Coriander Debate, blog by Meg Hourihan:
http://www.megnut.com/2006/05/the-great-cilantro-coriander-debate

She has some interesting recipes at Recipes
The shortcake recipe for use with fruits is good.


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Subject: RE: BS: proper mexican chili recipe
From: Sorcha
Date: 08 May 08 - 04:47 PM

And, as stated, coriander is NOT cilantro. Same plant, yes. Cilantro is also called Chinese Parsley. Cilantro is the flavour in the heart of a jawbreaker candy.


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Subject: RE: BS: proper mexican chili recipe
From: Q (Frank Staplin)
Date: 08 May 08 - 04:27 PM

Tumeric- should be spelled turmeric (Curcuma longa), ginger familt as noted above, is an anti-oxidant, used in many Asian remedies, as well as a spice.
In Mexico, coriander is culantro, and usually refers only to the seed. It was brought to Mexico by the Spaniards, who, like the English, got it from the Romans.


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Subject: RE: BS: proper mexican chili recipe
From: Bee
Date: 08 May 08 - 02:28 PM

Coriander seeds taste very different from the plant's leaves (cilantro). The seeds have a lemony element which for me is absent in cilantro.


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Subject: RE: BS: proper mexican chili recipe
From: pdq
Date: 08 May 08 - 01:12 PM

turmeric - actually, this is a type of ginger root, dried and powdered

coriander - exactly the same thing called 'cilantro' in Mexico; easy to grow at home for leaves


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Subject: RE: BS: proper mexican chili recipe
From: Q (Frank Staplin)
Date: 08 May 08 - 01:00 PM

Mole recipe- I gave up immediately after reading it! I did get some ideas about chiles and spicing.

Curry in chile (chili)- Here's a recipe from cdkitchen.com

BEEF CHILI CURRY

2 large onions chopped
5 cloves garlic chopped
Piece fresh root ginger, chopped (about 1/2 inch)
3/4 tablespoon red chile powder
1/2 teaspoon ground *tumeric
1 tablespoon ground coriander
1 tablespoon ground cumin
1/2 to 1 pound stewing beef, cubed
3 green chiles, split lengthways
Salt to taste
3 tablespoons oil
Red chiles as garnish

Place half the onions, garlic and ginger in a blender and grind to a fine paste. Add the ground spices to this paste and combine well.
Smear the cubed beef with about half the paste and sprinkle with salt. Leave to marinate for 10-15 minutes. Set the remaining paste aside.
Heat half the oil in a large heavy-base pan and add the remaining chopped onions and the beef. Cook, stirring, for about five minutes. Remove from pan with a slotted spoon and set aside.
Add the remaining oil to the pan and stir-fry the green chiles with the remaining paste for 5-6 minutes over a medium heat.
Return the beef and onions to the pan with about 1/2 cup water.
Cook over a high heat for 3-4 minutes. Add salt and simmer for a further 40 minutes, stirring occasionally and adding more water if necessary.
When beef is cooked, serve with plain boiled rice and garnish with the red chiles.
http://www.cdkitchen.com/recipes/recs/638/Beef-Chili-Curry96582.shtml

This is an American recipe, but the net has a number of East Indian chili-curry recipes. I noticed one with chick peas that looked good. In any case, looking over these recipes shows that almost any combination, if it appeals, probably will taste good.
*tumeric bothers some people.

Added note- with curry, chopped dried apricots, prunes or raisins or a combination will add fruit flavors.


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Subject: RE: BS: proper mexican chili recipe
From: Lonesome EJ
Date: 08 May 08 - 02:04 AM

Thanks Q for the mole poblano recipe. I'm gonna try it!


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Subject: RE: BS: proper mexican chili recipe
From: Goose Gander
Date: 08 May 08 - 12:45 AM

I just made a pot of chili, and this time I put in a few dashes of curry powder along with the usual ingredients.

Somehow, it worked.


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Subject: RE: BS: proper mexican chili recipe
From: Q (Frank Staplin)
Date: 07 May 08 - 11:41 PM

Forgot to list one of the ingredients in that mole poblano- add 1-2 chipotle chiles to the list. Treat as the other chiles.


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Subject: RE: BS: proper mexican chili recipe
From: Q (Frank Staplin)
Date: 07 May 08 - 10:56 PM

Mole poblano is a complicated sauce, it takes a long time to make. Southern Mexican cooking can be very sophisticated, and Mexicans themselves shortcut the process by using store-bought moles. I don't recall it being used with beans- usually with chicken and other meats. I have put this here just for illustration; we have never had it outside of a restaurant.

MOLE POBLANO

4 dried Pasilla chiles
4 dried mulato or New Mexico chiles
1/4 pound ancho chiles
2 medium onions, chopped
2 garlic heads cut in half horizontally
2-4 medium tomatoes, peeled, seeds removed
1/2 pound tomatillos, husked and rinsed
2 tablespoons sesame seeds
1/2 cup peanuts
1/2 cup almonds
2 7-inch corn tortillas
1/4 cup raisins or more
Cinammon stick, 4 inches
1 teaspoon coriander seed
4-8 whole cloves
3 tablespoons oil
2-4 oz. bitter Mexican chocolate (or more, to taste)

Lay chiles in a single layer on a cookie sheet and bake in preheated oven at 300 F. until chiles lightly toasted and are flexible, 5-8 minutes. While still warm, discard stems and shake out the seeds.

Rince chiles and put in large bowl; add 8 cups boiling water and let stand until soft, 30 minutes or so. Drain and save liquid. Puree chiles a bit at a time, in food processor or blender adding 2 cups reserved chile-soaking liquid. Rub firmly through fine strainer into a bowl and discard residue.

Put onions, tomato, tomatillos, garlic (cut side down) on a cookie sheet and bake at 450 F turning occasionally, until the vegatables and tortillas have dark brown spots or edges. Pull off vegetable skins and discard.

Puree vegetable mixture, adding a total of 1 cup reserved chile-soaking liquid. Rub firmly through fine strainer into a bowl and discard residue.

Toast tortillas in a dry frypan over medium heat until they have brown spots; remove. Toast almonds & peanuts in the dry frying pan and set aside. Toast sesame seeds and spices last and remove.

Add oil to frypan. Add nuts, spices & raisins, stirring frequently. Tear up corn tortillas and add to the mixture. Continue cooking 5-10 minutes. Puree this mixture in a food processor or blender, adding remaining chile-soaking liquid.

In a large stockpot, mix the ingredients. Bring to a simmer on medium heat, cover and simmer to blend flavors, at least 2 hours, stirring often.

Chop chocolate, mix with sauce until melted. Use sauce within one week, or freeze. Or can the sauce.

From the net, I have forgotten where.


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Subject: RE: BS: proper mexican chili recipe
From: Bee
Date: 07 May 08 - 09:41 PM

Thanks, pdq. I really like high flavoured cooking with interesting blends and contrasts and have been taught some great recipes by various friends from different cultures over the years.

Yes, for Paprikash you want (well, I want) the sweet flavoured and more expensive Hungarian paprika, since it is the main spice flavour in the dish.


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Subject: RE: BS: proper mexican chili recipe
From: Q (Frank Staplin)
Date: 07 May 08 - 06:26 PM

The paprika used in Hungary for paprikosh (sp?), etc., is quite different from the cheaper paprika usually found on the spice shelves, which, I have been told, is of a type known commercially as Spanish. We can get the Hungarian at several stores here, but not in the supermarkets. Nothing wrong with the Spanish, but the flavor is quite different. We have never used it with chile and beans.

Lonesome EJ, the Cincy chile you describe is close to one also made in the southwest with the exception of the cocoa powder- but bitter chocolate is often used in southern Mexico with chiles in all sorts of dishes. There are many 'moles' but mole poblano perhaps is best known. I have had satisfying bowls of 'chili' in Illinois and Seattle and elsewhere that wasn't the true border type, but I won't complain if the dish is tasty and satisfying.

I will add a mole poblano recipe here a little later, for comparison.


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Subject: RE: BS: proper mexican chili recipe
From: Slag
Date: 07 May 08 - 04:47 PM

Just for info, there are about 40 varieties of Paprika ranging from yellow to red and from bland to sweet to fairly hot! Some are very,very expensive!


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Subject: RE: BS: proper mexican chili recipe
From: Lonesome EJ
Date: 07 May 08 - 03:51 PM

PS DO NOT use kidney beans!!!


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Subject: RE: BS: proper mexican chili recipe
From: Lonesome EJ
Date: 07 May 08 - 03:50 PM

Spaw mentioned Cincinnatti Chili. I grew up eating Chili, and I don't think it is a mexican dish at all, frankly. The best I've had came from restaurants in the Cincy-Louisville-Owensboro area. Now, don't get me wrong...I like New Mexican Red Chili and Green Chili as well...its just a different dish than the Cincy style. I learned to make it from my Dad, and have changed the recipe over the years to reflect my taste preferences.

1 lb ground beef
1 lb ground pork
1/2 white onion
2 cloves garlic


Brown this in a pan, being careful to leave the meat moist. Transfer to Chili pot and add 1 tablespoon Cocoa powder. Stir, then pour in 1 can Rotel tomatoes/peppers, 8 oz tomato sauce, and another 8 oz can chopped tomatoes. You can add one small diced jalapeno now if you want. Add maybe a half cup of water to thin viscosity. Then add

1 tablespoon Cumin powder
1 tablespoon Mexene or other Chili Powder
1 chopped green pepper
4 whole cloves or 1/4 tsp cloves powder
1/4 tsp cinnamon
2 bay leaves

Cook this mixture low heat for 2-3 hours, correct seasoning and add some salt to taste. Add one can unflavored and drained pinto beans. Thicken the mixture with 2-3 tablespoons masa flour mixed in 1/4 cup water and stir. Serve as is, or over spaghetti, or with grated cheese and onion on top. Best with saltines, not tortillas, cause it ain't Mexican.
Good the first day, better the second.


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Subject: RE: BS: proper mexican chili recipe
From: pdq
Date: 07 May 08 - 09:50 AM

You sound like a very good cook, Bee.

Ageed about the canned red kidney beans. I dump the contents in a collender and rinse with running tap water until all trace of that strange fluid has gone down the drain. Just the beans, please.

Last time for paprika. I believe it is Hungarian. It is technically a red chile pepper but not a native of the New World. The Hungarians are alleged to do wonderful things with it and probably would not be happy with our US grocery store quality. Still, is specified in a huge number of published chili recipes. Best use real Southwest or Mexican varieties, the fresher the better.


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Subject: RE: BS: proper mexican chili recipe
From: Bee
Date: 06 May 08 - 11:28 PM

Far, far from the blistering climes where hot chiles grow and glow, in the fog drenched maritimes we make our chile as we imagine it should taste. (But without paprika, pdq, that's sweet and meant for paprikash ;-))

400 gm. meat (more or less) (ground beef, cubed steak or stew meat or chicken - lamb might be good, but is reserved in my house for delicious curries)
1 good sized chopped small onion
couple diced celery sticks
2 smashed garlic cloves
(Start frying those now, in a little oil)
Add ground chile (or a couple nice fresh chile peppers if the grocer has any), tablespoon of cumin seeds, dash (or two inch stick) of cinnamon, a few coriander seds if you got 'em.
(Fry a little longer now, making sure some of the meat is caramelizing a bit on the bottom of the pot)
Now add the marvelous invention canned stewed tomatos already herbed up for chili! (Called 'Accents' here, comes in regular, italian and chili) Simmer and stir, making sure your wooden spoon scrapes the meat bits off the pot. A bit later, add canned red kidney beans - but wait! First, throw the canned beans in a strainer and thoroughly rinse all that glutenous muck off them with cold water! This will make your chili look and taste fresher and lighter.
Now simmer a while and check for heat - add chile to taste - simmer a bit more.
Eat!

Sometimes I add fresh tomatos. Sometimes I sprinkle cheddar on top.


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Subject: RE: BS: proper mexican chili recipe
From: Q (Frank Staplin)
Date: 06 May 08 - 10:18 PM

Chipotle chile is good for a number of recipes. Chicken flavored with chipotle is excellent. They are a smoked variety of Jalapeno.


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Subject: RE: BS: proper mexican chili recipe
From: bobad
Date: 06 May 08 - 07:05 PM

I throw in a few dried chipotle peppers which I soak and chop up. They add a nice smoky note to the chili.


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Subject: RE: BS: proper mexican chili recipe
From: pdq
Date: 06 May 08 - 06:54 PM

Not exactly. My complaint about common grocery store paprika is the lack of flavor, not that it is hot, which it isn't. The mail order specialty stores really look like the answer. Here is a primer on chile peppers:


                   lots here about the actual chile pepper varieties


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Subject: RE: BS: proper mexican chili recipe
From: GUEST,pattyClink
Date: 06 May 08 - 03:36 PM

pdq, you must be working with some mighty hot paprika. around here paprika is thought of as a sweet pepper, not a chile.


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Subject: RE: BS: proper mexican chili recipe
From: Q (Frank Staplin)
Date: 05 May 08 - 09:11 PM

Now for a tourist blurb about Chimayo, where the famous chile is grown.
A very pleasant day may be passed in Chimayo, on the high road from Santa Fe to Taos. In the summer, the little valley is pleasantly warm (about 7500 feet altitude). In the morning visit the Sanctuario de Chimayo, a holy place of pilgimage, especially at Easter, for at least two centuries. The faithful walk to it from all over northern New Mexico. Miraculous cures have been claimed. The high road villages are still home to some of the remaining penitentes (flagellants). The villages of the high road have adobe churches dating back to the 17-18 c.

A lunch (of course local chile, frijoles, posole, etc.) may be had across from the Sanctuario at Leona's.

At the edge of the village, tha remains of the old settlement should be visited. It is a square, protectively walled in by the low adobe dwellings and chapel remains, which date to the 17th c. Now in disrepair, it still is the best-preserved of these original settlements along the Rio Grande corridor. Some residents, including some working at the Galleria Ortega, the main shop for local foods and souvenirs, discourage visitors from seeing it, but they won't bite if you go. At one corner of the square is a little grocery where a cold drink can be obtained.

Reasonably-priced accommodation and excellent southwestern food are available nearby at Rancho de Chimayo. A bed-and-breakfast also is nearby.

Excellent hand-weaving, from blankets to coats,jackets and pillows, available in Chimayo, a center of the art since the first weaver came in the 1720s. - Weavers


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Subject: RE: BS: proper mexican chili recipe
From: Sorcha
Date: 05 May 08 - 08:53 PM

No, you gotta mix the Hatch red with others....but Hatch Green is wonderful! LOL....since I can't seem to find Las Cruces #9 green.....

Oh, the world of chiles.....isn't it an amazing thing?


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Subject: RE: BS: proper mexican chili recipe
From: Q (Frank Staplin)
Date: 05 May 08 - 08:05 PM

The Chimayo strain is closely controlled by the few farmers that raise it. One may buy a ristra of the dried peppers and try the seeds, but the climate and soil must be right. It is not the hardiest of chiles.

See Native Hispanic Institute-
Hispanic
for a bit about the growers and techniques. Email them, sometimes they sell the powder.

See Galeria Ortega,
Ortega ,
for more about one of the original families in Chimayo, and a source for the Chimayo chile powder, 12 oz. for $5.95.

New Mexico red, grown mostly near Hatch, is very good, but not quite the best.


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Subject: RE: BS: proper mexican chili recipe
From: pdq
Date: 05 May 08 - 07:47 PM

When buying online, make sure you read the terms of shipping carefully. I looked at a food item a few days back and thought $7.95 was a bargain. The shipping was over $11.00, and the Postal Money order, plus stamp, brought the total to over $20.40.
I did not buy it.


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Subject: RE: BS: proper mexican chili recipe
From: Sorcha
Date: 05 May 08 - 07:08 PM

Carol, it 'might' be but part of it is the soil and climate there. They just aren't the same if not grown there.


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