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8-12 dried red New Mexico chiles, hot or mild (or equivalent pure/real chili powder, 1 TB per chile as a rough guide). My favorite is Chimayó powder.
2 lbs ground/chopped beef, chicken, turkey, deer or pork, any combination
1.5 chopped onion
1-3 cloves of chopped garlic
5-6 c water or chicken broth
3 chopped fresh tomatoes or 1 14-oz can
1-3 tsp comino (or more, to taste)
1/2 tsp Mexican oregano (NOT Greek)
1/4 tsp basil (optional)
Salt and black pepper to taste
2 c cooked pinto or black beans, optional
Rinse and seed chiles. Devein if you don't want any heat. Soak in 2 c of the water to soften; put all in blender and puree. If the skins bother you, you can then strain it through a sieve. I never do.
Brown meat well in 1-2 TB oil; drain if desired. Add onion and garlic. Cook a few min.
Add blended chile puree and the tomatoes. Cover and cook/simmer one hour.
Add the remaining ingredients, including the rest of the water. Cook another hour. Add water as needed if it gets too dry.
I love to make chili and I vary it every time I make it.
Your recipe looks about perfect to me!!!!
It needs to get about 50 degrees cooler here before I will consider making chili the next time.
Hey, I have a question for everyone. When I am talking about the peppers, I spell it chile. But when I am talking about the dish, I spell it chili. Am I right or wrong?
I love to make chili and I vary it every time I make it.
Your recipe looks about perfect to me!!!!
It needs to get about 50 degrees cooler here before I will consider making chili the next time.
Hey, I have a question for everyone. When I am talking about the peppers, I spell it chile. But when I am talking about the dish, I spell it chili. Am I right or wrong?
I know, it's way too hot for chili now.....LOL!!!
I do the same thing you do..."chili" is the bowl of red/green meat stew.
"Chile" is the Spanish word for the pepper itself. It's common to see "chili" used for the pepper also, but that's not really correct.
I live in Texas but you might enjoy this. It is very good. I am also looking for a receipe for Cheesecake Chimichangas.
MOM’S MEXICAN CORNBREAD WITH GROUND BEEF
INGREDIENTS:
1 CUP + 1 TEASPOON CORNMEAL 2 EGGS- WELL BEATEN 1 CUP WHOLE MILK ½ TEASPOON BAKING SODA ¾ TEASPOON SALT 1 no. 303 CREAM STYLE CORN ¼ CUP BACON DRIPPINGS or COOKING OIL ½ lb +¼ CUP GRATED CHEDDAR or COLBY CHEESE 3-4 CANNED-SLICED or CHOPPED JALAPENÕ PEPPERS 1 LARGE ONION CHOPPED ½ lb LEAN GROUND BEEF (SAUTÊD and DRAINED
PREPRATION:
PREHEAT OVEN TO 350°
MIX WELL, CORNMEAL, BAKING SODA, SALT
ADD MILK, EGGS, BACON DRIPPINGS or OIL, CORN
COAT LARGE CAST IRON SKILLET WITH OIL( PAM WORKS GREAT), HEAT OVER BURNER AND SPRINKLE WITH 1 TEASPOON CORNMEAL AND BROWN
POUR ½ OF BATTER INTO SKILLET, ADD COOKED BEEF, ONIONS ½ lb GRATED CHEESE AND PEPPERS ADD REMAINING ½ OF BATTER BAKE AT 350° FOR 50 – 60 MINUTES
TOP WITH ¼ CUP GRATED CHEESE, BAKE ADDITIONAL 8-10 MIN TILL CHEESE MELTS
SERVE WITH SALSA AND TORTILLA CHIPS (AND NOT THAT “NEW YORK CITY” STUFF !)
WARNING!!! AFTER EATING THIS, YOU MAY HAVE AN URGE TO SPEAK SPANISH
Last edited by TEXICAN; 10-27-2007 at 03:50 PM..
Reason: it is sloppy
I'm drooling all over myself, copying and pasting all these fine recipes! Thanks to you ALL!
Back in the late 70s I was introduced to stuffed sopapillas smothered with green chile in Pueblo, actually Blende, CO. In the late 80s I ran across the same plate in Albuquerque at a Mexican family restaurant out on the west side of the city. But in Texas, at least where I live, no one, Mexican or otherwise has a clue as to what I'm trying to find. Anyone here got a clue? Plate is to DIE FOR!
I'm drooling all over myself, copying and pasting all these fine recipes! Thanks to you ALL!
Back in the late 70s I was introduced to stuffed sopapillas smothered with green chile in Pueblo, actually Blende, CO. In the late 80s I ran across the same plate in Albuquerque at a Mexican family restaurant out on the west side of the city. But in Texas, at least where I live, no one, Mexican or otherwise has a clue as to what I'm trying to find. Anyone here got a clue? Plate is to DIE FOR!
I haven't tried stuffed sopapillas yet....to me (from TX), they are a dessert item served with honey, or rolled in sugar/cinnamon.
Alamogordo has a LOT of good about it.....but the restaurants I've tried so far are not nearly as good as what I left behind in TX. But that's just me.
If I want good Tex-Mex food, I am having to make it myself. I have a few left to try, so we'll see. I KNOW there has to be a really good one around here somewhere....
I'm drooling all over myself, copying and pasting all these fine recipes! Thanks to you ALL!
Back in the late 70s I was introduced to stuffed sopapillas smothered with green chile in Pueblo, actually Blende, CO. In the late 80s I ran across the same plate in Albuquerque at a Mexican family restaurant out on the west side of the city. But in Texas, at least where I live, no one, Mexican or otherwise has a clue as to what I'm trying to find. Anyone here got a clue? Plate is to DIE FOR!
Try this recipe.....
Stuffed Sopapillas
Sopapillas can be stuffed with just about anything- beef, chicken, pork beans, even ice cream
Ingredients
1 cup Green onion, chopped 3 Tbl. Canola oil 6 cups Cooked chicken, beef, or pork, shredded 48 oz Green Chili Sauce 1 Tbl. Ground Cumin Salt & pepper to taste 12 each Sopapillas 2 cups Farmer's Cheese, crumbled
Directions: Saute' the onion in the oil until transparent. Add the chicken, beef or pork, half of the green chile sauce and salt and pepper. Season with cumin. Heat to boiling. Split fresh fried sopapillas on one side to form a pocket. Fill with shredded chicken mixture. Top with remaining green chile sauce and cheese. Place under broiler to melt cheese. Serve with refried beans and Spanish rice.
Last edited by TEXICAN; 10-27-2007 at 08:26 PM..
Reason: sloppy copy ans paste
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