New Mexico Chili (eat, Hispanic, meat)

[mike0421]

Originally Posted by Towanda

Yep. Stroud's. Positively fantastic food!!

And Gates, and Sneads, and Arthur Bryant, and Jess and Jim, and and and....

[AlisonL]

Give me my sweet baked beans..nothing beats bean hole beans....yum.

I just cannot get into pinto or black beans. They have no taste to me. yuck.

[AlisonL]

Originally Posted by nmnita

ps; as for baked beans, yep, if they are made with more of bar-b-que type sause and not so sweet they can be pretty good. Certainly they are not my favorite food, but good for us and not too bad.

I don't put bbq type sauce in mine. Just a bit of ketchup, but the main ingredient is molasses. It is what gives them their sweetness. Bean hole beans are much better than those baked in the oven. Bean holes are baked in just that, a hole in the ground. I've never made them that way, but they are wicked good.

[Poncho_NM]

Alison, If you ever see Cuban Black Bean soup you might try it, there seems to be some variations. At one time there was a small restaurant on Motaneo which served it. Not a lot of Cuban food in this area...


Rich

[ABQConvict]

It seems the way beans (pinto) are typically prepared in New Mexico is the one area where 'Anglo' food is more flavorful. The various preparations of baked beans have way more going for them than a typical New Mexican plate of frijoles. Not to say they are bad, mind you. Pintos are a naturally flavorful bean. I gobble 'em up at every opportunity.


ABQConvict

[Dobelover]

Chorizo, onions, anaheim chiles, habanero sauce, tomatoes, pinto beans and beer. Basic recipe of the best chili "beans" I have ever eaten.

[AlisonL]

I know one time we stopped at a the red rocks area of Jemez to buy some horno bread. Several of the small booths were selling food, so we decided to eat there. I got a bowl of chili. What a shock, it was just bland beans in bland stock. Even adding salt and pepper did nothing for it.

[tecpatl]

Originally Posted by AlisonL

I know one time we stopped at a the red rocks area of Jemez to buy some horno bread. Several of the small booths were selling food, so we decided to eat there. I got a bowl of chili. What a shock, it was just bland beans in bland stock. Even adding salt and pepper did nothing for it.

Welcome to Native American food. Contrary to some expectations, a great deal of it is very bland, though some people love spices and actually use them.
My first visit to Hopi-land years ago shocked me...a lamb stew that was a stranger to salt n peppa, much less any other seasonings. I thought it was a fluke, certainly bad luck, but found a LOT of practically unseasoned food all over Navajo country. I have no explanation for this.

Re: your black bean comments.... the black or turtle bean is an exceptionally flavored bean, you just need to find some well made. Any place that does Cuban food will have good black beans, as will anyplace that has Yucatecan food. I've never seen a Pinto bean in Yucatan, Campeche or Quintana Roo states. Allllll black beans.
This recipe is very close to the one I use for Cuban black beans (side dish, not soup). In Cuba it's sometimes served right on top of white rice ( then called Moors and Christians) or on Saffron rice.
Cuban Black Beans I - All Recipes

A quick soup using canned black beans and ham. Buy a Mexican brand of beans if you can, and simmer the soup for a long time or reheat the next day to eat. If you have a ham bone or a smoke pork hock or two to add to it, you'll be pleased with the results.
Chef John Folse's Cuban Black Bean and Ham Soup - WAFB Channel 9, Baton Rouge, LA |

Note: in cases like this, I find a recipe that is very close to what I've produced myself to post here. This is because many or most of my personal recipes are for quantities few home cooks would want to make. My favorite black bean recipe, served hundreds of times at my restaurant, starts with soaking 10 lbs of dry turtle beans . Not many home cooks want a years supply of black bean soup.. or have a pot big enough

[DesertWanderer]

Originally Posted by mike0421

And Gates, and Sneads, and Arthur Bryant, and Jess and Jim, and and and....

The only baked beans I ever liked other than my own were at a BBQ place named Keegan's(now closed)...nice and spicy, not sweet at all, and hunks of brisket(I used to eat meat)their cole slaw was excellent as well.No one ever mentions it, but it was IMHO the best BBQ place in KC...fighting words 'round these parts!

[casden]

IMO - There is no actual New Mexico Chili per se. Most of the Chili is a sort of Texas Style Chili.

When I was growing up in ABQ - most New Mexico "Chili" was a green or red sauce that was poured over your enchiladas, or added to your posole, etc.

It usually had a thick consistency and had ground or cubed beef, or cubed pork and garlic, and other ingredients I really don't remember.

My mom made this, and many hispanic friend's moms made this type of "chili". I dont think that it was eaten as its own dish - it was almost always poured on or into something (a main dish).