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When I go home to moms house and ask what there is to eat, she usually say beans and chile(not to confuse with chili beans). Like I did not already know what would be in the fridge. Whether its green or red, with or without pork or hamburger meat. Always you will find a big glass bowl of pinto beans usually cooked in the crockpot. Can't forget the fried potatoes and macaronis and albuquerque tortilla company tortillas. Mom stopped making tortillas when we discovered how great ABQ tortilla company is, but damn I miss those homade tortillas.
A few years ago I found out that they sell Bueno frozen chile at Albertsons here in Los angeles. Having grown up my whole life eating beans and chile, I was in HEAVEN. Alot of the restaurants in NM use frozen chile so its almost the same if you're a good chile maker which I will be very soon. The key to making good chile if you ask me is adding some granulated garlic along with some fresh garlic,, dont overdue it though.. Also i think adding chicken broth in place of all or some of the water adds some good flavor.. I'm right around the corner from finally making some damn good green chile ,,I need some practice on the red though. Granparents would be very proud
Okay, it sounds to me like the New Mexico "chili" you are referring to is what I call Green Chile Stew. Am I right?
I just never refer to that as "chili" - no way no how.
Chili is something from Texas.
Probably, yes. But to me Chili is still made with all the above and beans. That is how I was raised and how I fix it. I just don't say that to my NM friends that were raised in NM, especially the hispanic ones.
I like beans and I like chili, but they should never be mixed together!
sure they should: give me good chili (meat either beef or pork) all right spices, a little tomatoe something and mix in some kidney beans or other beans: that is a healthy, fiber dinner on any cold night.. of course you top that with grated cheese and diced onions.
...and mix in some kidney beans or other beans: that is a healthy, fiber dinner on any cold night.. of course you top that with grated cheese and diced onions.
Nita
PINTO BEANS! They are the locally (NM) grown beans that make great refried beans and the ones most people use who serve southwest style beans with ham hocks, etc. I will certainly agree with the suggestion on the melted cheese (extra sharp cheddar for me) topper with onions.
Since I was out of town visiting older relatives,(no spicy food) and drove home in pouring down rain, I couldn't wait to get home and fix some chili....guess mine is more tex-mex than anything..I always put in tomatoes, black beans, kidney beans and refried beans, (I don't eat meat) lots of green chiles, dried chipotle, nopalitos, and chocolate...I was born in Dallas, raised in Kansas, and dreaming of New Mexico....may have to call it something else when I move to New Mexico
PINTO BEANS! They are the locally (NM) grown beans that make great refried beans and the ones most people use who serve southwest style beans with ham hocks, etc. I will certainly agree with the suggestion on the melted cheese (extra sharp cheddar for me) topper with onions.
...wiping my watering mouth!
Love Pintos in some things, but to me Chili has to have Kidney beans.Pintos are for re-frying and ham hocks. You know, it seems to few cook ham hocks anymore. When I was growning up, it So Ca, it was ham hocks and lima beans. I still fix them occassionally. Sometimes I use the ham bone for split pea soup..
NIta
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Chile is GREAT
Alot of the restaurants in NM use frozen chile so its almost the same if you're a good chile maker which I will be very soon. The key to making good chile if you ask me is adding some granulated garlic along with some fresh garlic,, dont overdue it though.. Also i think adding chicken broth in place of all or some of the water adds some good flavor.. I'm right around the corner from finally making some damn good green chile ,,I need some practice on the red though. Granparents would be very proud
Chili & beans
