Okay… the whole argument confuses me…
Are you guys talking about chilli as condiment or chilli con carne, the dish?
Edit: okay, I saw Groo and HG’s posts. NVM.
[quote]groo wrote:
Please provide some support for chili as its understood now being spread by the Spanish empire. This is not the case in anything I’ve ever seen on its history. If you have some proof I am curious.
[/quote]
Madness.
Start from the citations if you want more information. The Spanish version of the article doesn’t have good article links though.
[quote]groo wrote:
Seven-chile chili
Ingredients:
6 anchos
2 pasilla
2 coste�±as
2 guajillos
4 chiles de arbol
4 pieces of bacon
4 pounds of chuck roast, cut into 1/4 inch cubes
1 large onion diced
6 cloves of garlic, crushed
1 cup of brewed coffee
1 bottle of beer
2 cups of water
1/2 tsp cinnamon
1/2 tsp clove
1/2 tsp allspice
1 tsp coriander
1/2 tsp cayenne
1 tablespoon cumin
(For all spices, please feel free to add more to taste throughout cooking if you like.)
2 chipotles in adobo
Salt to taste
1/4 cup masa harina
1/3 Mexican hot chocolate tablet, grated
Method:
Heat the dried chiles (anchos, pasillas, costenos, guajillos and chiles de arbol) in a dry, cast-iron skillet on medium for a couple of minutes on each side. Turn off the heat and then add enough water to the skillet to cover the chiles, and let them soak for half an hour.
Meanwhile, in a large heavy pot, such as a Dutch oven, fry up your bacon. When done, remove from pan and crumble (Donâ??t worry if you opt to eat a sliceâ??you deserve it!) and leave the bacon grease in the pot (it should be about 3) tablespoons. In the pot, cook your beef in the bacon grease on medium heat, a few minutes on each side until lightly browned. You will probably have to cook these in two batches.
Remove the browned beef from the pot, and add your onions. Cook on medium until clear. Add the garlic and cook for another minute. Put the beef back in the pot, and mix in the coffee, the beer, two cups of water, bacon crumbles and the dry spices. Turn the heat up to high.
Your soaking chiles should be soft by now. Drain them and discard the soaking water (it will be bitter) and place them in a blender along with the canned chipotle chiles and one cup of fresh water. Puree until nice and smooth and then add the chile puree to the chili pot.
When chili begins to boil, turn heat down to low and let simmer for five hours, stirring occasionally. Taste it once an hour, and if the flavors are too muted, feel free to add more of any of the spices. Also, it starts to get too dry, add more liquid (your choice!).
After five hours, take a Mexican hot chocolate disc, and finely grate 1/3 of it into the pot. Scoop out 1 cup of broth and add the masa harina. Mix it well and then reincorporate it back into the pot. Stir until chili is thickened.
Let the chili simmer for another half hour or so. When done, serve with cheddar, onions and tortillas.
[/quote]
Okay. I’m gonna cook this tonight.
I love my food hot, fiery and spicy. Like myself of course.
[quote]DarkNinjaa wrote:
Okay… the whole argument confuses me…
Are you guys talking about chilli as condiment or chilli con carne, the dish?
Edit: okay, I saw Groo and HG’s posts. NVM.[/quote]
So we’re talking about different stuff?
I’m talking about chili, ‘red pepper’, that can be used in a million dishes.
EDIT : Yeah, we’re talking about different stuff. Chilli is part of the “chilli con carne” dish. I was not talking about the dish.
Ah well, some other time.
[quote]Edevus wrote:
[quote]DarkNinjaa wrote:
Okay… the whole argument confuses me…
Are you guys talking about chilli as condiment or chilli con carne, the dish?
Edit: okay, I saw Groo and HG’s posts. NVM.[/quote]
So we’re talking about different stuff?
I’m talking about chili, ‘red pepper’, that can be used in a million dishes.[/quote]
Yeah. I had the feeling you were mainly addressing the spice instead of the dish.
I was confused. Sorry.
[quote]Edevus wrote:
[quote]DarkNinjaa wrote:
Okay… the whole argument confuses me…
Are you guys talking about chilli as condiment or chilli con carne, the dish?
Edit: okay, I saw Groo and HG’s posts. NVM.[/quote]
So we’re talking about different stuff?
I’m talking about chili, ‘red pepper’, that can be used in a million dishes.
EDIT : Yeah, we’re talking about different stuff. Chilli is part of the “chilli con carne” dish. I was not talking about the dish.
Ah well, some other time.[/quote]
See? You don’t know. I won’t hold your ignorance against you. We were talking about dishes though… the whole time.
[quote]Edevus wrote:
By that reasoning, most countries of the world are like that.
Is Japanese an official language in USA? French? Portuguese? Can you find official documents in German or Korean?
Do people in the southern states have the duty to speak and understand Spanish?
[/quote]
We have no official language, and yes, many offical documents can be found in many languages.
For instance, in Oregon, the drivers licence test can be taken in the following languages:
English
Spanish
Russian
Korean
Vietnamese
Japanese
Sorry, no German. I guess most German immigrants speak English. Verstehen Sie?
[quote]Christine wrote:
[quote]Edevus wrote:
By that reasoning, most countries of the world are like that.
Is Japanese an official language in USA? French? Portuguese? Can you find official documents in German or Korean?
Do people in the southern states have the duty to speak and understand Spanish?
[/quote]
We have no official language, and yes, many offical documents can be found in many languages.
For instance, in Oregon, the drivers licence test can be taken in the following languages:
English
Spanish
Russian
Korean
Vietnamese
Japanese
Sorry, no German. I guess most German immigrants speak English. Verstehen Sie?
[/quote]
Clearly an important thing to take the test in all kinds of other languages than what the traffic control devices are in. 
I really don’t think people that come from a country without a car culture should ever be allowed to drive in the US. I always sort of thought this but it really came to fruition when I watched the damn Worlds most Dangerous Roads in India deal. And I can see it daily in some of the accidents in Columbus. Its not entirely their fault though as some of the roads in Columbus were put together by someone on the payroll of a body shop.
http://tnation.T-Nation.com/free_online_forum/null/recipes_with_photos?id=1498939&pageNo=0
A great chili verde recipe found here.
I have made it for my family several times and it has always been a hit.
[quote]groo wrote:
[quote]Christine wrote:
[quote]Edevus wrote:
By that reasoning, most countries of the world are like that.
Is Japanese an official language in USA? French? Portuguese? Can you find official documents in German or Korean?
Do people in the southern states have the duty to speak and understand Spanish?
[/quote]
We have no official language, and yes, many offical documents can be found in many languages.
For instance, in Oregon, the drivers licence test can be taken in the following languages:
English
Spanish
Russian
Korean
Vietnamese
Japanese
Sorry, no German. I guess most German immigrants speak English. Verstehen Sie?
[/quote]
Clearly an important thing to take the test in all kinds of other languages than what the traffic control devices are in.
I really don’t think people that come from a country without a car culture should ever be allowed to drive in the US. I always sort of thought this but it really came to fruition when I watched the damn Worlds most Dangerous Roads in India deal. And I can see it daily in some of the accidents in Columbus. Its not entirely their fault though as some of the roads in Columbus were put together by someone on the payroll of a body shop.
[/quote]
I fucking hate foreign drivers. Adapt or GTFO assholes!!
[quote]Christine wrote:
http://tnation.T-Nation.com/free_online_forum/null/recipes_with_photos?id=1498939&pageNo=0
A great chili verde recipe found here.
I have made it for my family several times and it has always been a hit.[/quote]
That does look like some good soup.
Chili, however, is red meat and chili gravy.
Chili gravy is tomato paste, chili powder, fresh chilis, garlic and some salt. Maybe a little black pepper and cumin.
That is all.
It can be topped with fresh diced white onions and corn bread and maintain it’s integrity as chili but it can’t be cooked with anything else.
[quote]HoustonGuy wrote:
[quote]Edevus wrote:
[quote]DarkNinjaa wrote:
Okay… the whole argument confuses me…
Are you guys talking about chilli as condiment or chilli con carne, the dish?
Edit: okay, I saw Groo and HG’s posts. NVM.[/quote]
So we’re talking about different stuff?
I’m talking about chili, ‘red pepper’, that can be used in a million dishes.
EDIT : Yeah, we’re talking about different stuff. Chilli is part of the “chilli con carne” dish. I was not talking about the dish.
Ah well, some other time.[/quote]
See? You don’t know. I won’t hold your ignorance against you. We were talking about dishes though… the whole time.[/quote]
We were just talking about different stuff.
I love when that happens in comedy shows, but, here it was not funny enough.
[quote]HoustonGuy wrote:
[quote]Christine wrote:
http://tnation.T-Nation.com/free_online_forum/null/recipes_with_photos?id=1498939&pageNo=0
A great chili verde recipe found here.
I have made it for my family several times and it has always been a hit.[/quote]
That does look like some good soup.
Chili, however, is red meat and chili gravy.
Chili gravy is tomato paste, chili powder, fresh chilis, garlic and some salt. Maybe a little black pepper and cumin.
That is all.
It can be topped with fresh diced white onions and corn bread and maintain it’s integrity as chili but it can’t be cooked with anything else. [/quote]
You must now give back your Texas citizenship. Real Texas chili has no tomato.
[quote]Christine wrote:
[quote]Edevus wrote:
By that reasoning, most countries of the world are like that.
Is Japanese an official language in USA? French? Portuguese? Can you find official documents in German or Korean?
Do people in the southern states have the duty to speak and understand Spanish?
[/quote]
We have no official language, and yes, many offical documents can be found in many languages.
For instance, in Oregon, the drivers licence test can be taken in the following languages:
English
Spanish
Russian
Korean
Vietnamese
Japanese
Sorry, no German. I guess most German immigrants speak English. Verstehen Sie?
[/quote]
That’s actually a very positive thing.
[quote]HoustonGuy wrote:
[quote]Edevus wrote:
[quote]HoustonGuy wrote:
[quote]Edevus wrote:
By that reasoning, most countries of the world are like that.
Is Japanese an official language in USA? French? Portuguese? Can you find official documents in German or Korean?
Do people in the southern states have the duty to speak and understand Spanish?
[/quote]
Pics or it did not happen!!!
Fuck no. We speak American english and so does the rest of the world in business and political matters.[/quote]
American English…so it’s armor instead of armour and defense instead of defence.
Amazing.[/quote]Kind of like spanish rice vs. dirty rice or fried rice.
And you’ve come full circle…
[/quote]
[quote]groo wrote:
[quote]HoustonGuy wrote:
[quote]Christine wrote:
http://tnation.T-Nation.com/free_online_forum/null/recipes_with_photos?id=1498939&pageNo=0
A great chili verde recipe found here.
I have made it for my family several times and it has always been a hit.[/quote]
That does look like some good soup.
Chili, however, is red meat and chili gravy.
Chili gravy is tomato paste, chili powder, fresh chilis, garlic and some salt. Maybe a little black pepper and cumin.
That is all.
It can be topped with fresh diced white onions and corn bread and maintain it’s integrity as chili but it can’t be cooked with anything else. [/quote]
You must now give back your Texas citizenship. Real Texas chili has no tomato.[/quote]Oh you silly willy.
Christine for you…just because…from the aforementioned cookbook chili verde, and I have made it…sorry about the formatting I’ll try to fix it a bit with an edit copy pasting works for shit with nook for pc.
Pork stews in New Mexico take on sublime flavors when poblano chilies which look a bit like very dark green bell peppers but have so much more flavor are in the stew pot. Do remember that poblanos can fool you: sometimes they are mild, sometimes they are medium hot. I love 'em either way.
Yield: 6 main-course servings
2 pounds poblano chilies (about 8)
2 tablespoons vegetable oil
2 pounds boneless trimmed pork shoulder, cut into 1-inch cubes
2 pounds onions, peeled and coarsely chopped
4 tablespoons minced garlic
2 jalape�?�±os, seeded and minced
1 cup loosely packed cilantro leaves, plus extra for garnish
1 tablespoon ground cumin
1 tablespoon dried oregano (Mexican if possible)
6 cups chicken stock
A few teaspoons masa harina
-
Blacken the poblano chilies: Stick a fork in the stem end of each chili, then place the chilies directly over the gas flame on your range. Turn frequently and roast until the chilies are charred on all sides (it will take 5 to 8 minutes). If you don’t use gas, you can alternatively put them (minus the forks) under a broiler; turn occasionally with tongs until they’re charred. When chilies are done, place in a paper bag or in a large bowl covered in plastic wrap and let sit for 15 to 20 minutes.
-
After 20 minutes, peel off the blackened skin of the chilies. Cut the chilies in half; remove and discard seeds and veins. Chop the chilies finely. Set aside.
-
Heat a 6-quart Dutch oven over medium-high heat. Pour in the oil, then brown the pork cubes on all sides, seasoning with salt and pepper as you go. It may be necessary to work in batches; you want the pork to get a nice crust. When finished, return all the browned pork cubes to the pan.
-
Add the onions to the pan over medium-high heat. Cook, stirring the meat and onions occasionally, until the onions start to brown, about 5 minutes. Add the garlic and keep stirring for another 2 minutes. Add the jalape�?�±os, the 1 cup of cilantro, and the peeled, chopped poblanos. Cook, stirring, for another 2 minutes.
-
Add the cumin, oregano, and chicken stock. Simmer the mixture gently over low to medium-low heat, covered, for 1 hour. The pork should be fork tender. If at any time during cooking the stew seems to need more liquid, add a little additional chicken stock. The likelier possibility is that the chile verde, after cooking, will be a little too runny. If this is the case: Just before serving, and over medium-high heat, sprinkle the chile verde with a little masa harina to tighten it up.
Stir well and cook for 1 minute. Season to taste. Serve immediately, garnished with minced cilantro leaves.
^
That does sound yummy. I love stews and winter is coming.
[quote]groo wrote:
[quote]HoustonGuy wrote:
[quote]Christine wrote:
http://tnation.T-Nation.com/free_online_forum/null/recipes_with_photos?id=1498939&pageNo=0
A great chili verde recipe found here.
I have made it for my family several times and it has always been a hit.[/quote]
That does look like some good soup.
Chili, however, is red meat and chili gravy.
Chili gravy is tomato paste, chili powder, fresh chilis, garlic and some salt. Maybe a little black pepper and cumin.
That is all.
It can be topped with fresh diced white onions and corn bread and maintain it’s integrity as chili but it can’t be cooked with anything else. [/quote]
You must now give back your Texas citizenship. Real Texas chili has no tomato.[/quote]
Plus he forgot the beans.
[quote]Edevus wrote:
[quote]Christine wrote:
[quote]Edevus wrote:
By that reasoning, most countries of the world are like that.
Is Japanese an official language in USA? French? Portuguese? Can you find official documents in German or Korean?
Do people in the southern states have the duty to speak and understand Spanish?
[/quote]
We have no official language, and yes, many offical documents can be found in many languages.
For instance, in Oregon, the drivers licence test can be taken in the following languages:
English
Spanish
Russian
Korean
Vietnamese
Japanese
Sorry, no German. I guess most German immigrants speak English. Verstehen Sie?
[/quote]
That’s actually a very positive thing.[/quote]
See what you fail to understand is that this is how the world exists in the mind of us Americans.
So we don’t need all those other languages.