Saiko's Chili with Ancho, De Arbol and...Bacon! Pron and Recipe - Page 2

landarc · 10-18-2009, 10:58 PM

I grow chile de arbol and use the ripe pods in a lot of dishes, one of my favorite ways is to fry it in olive oil and toss it with pasta and sea salt, just a great flavor and what I consider to me reasonable heat.

NorthwestBBQ · 10-18-2009, 11:00 PM

You're insane!

keale · 10-19-2009, 01:46 AM

Thats some great looking Chili Saiko! I love chili...I don't have a grinder just a small food processor, will those spices mess up my food processor?
Nice looking pictures...
oh yeah...love them beans in Chili! LOL!

Phubar · 10-19-2009, 02:27 AM

Looks nice n spicy Saiko!

ljh34465 · 10-19-2009, 06:25 AM

Well done, Mark. Looks like a great recipe with great documentation

Gonna have to try that soon. Had two mornings in the 40s here in central Florida so we are entering good chile weather - I like chile when it's chilly.

bigabyte · 10-19-2009, 07:33 AM

Fantastic!

Saiko · 10-19-2009, 09:40 AM

Quote:

Originally Posted by keale

I don't have a grinder just a small food processor, will those spices mess up my food processor?

Hrm, don't know about a small food processor, but a large processor probably wouldn't be able to grind the spices into a powder. You could test it by throwing a small handful of peppercorns into your processor and see what happens. If it is able to grind them into a fine powder, then it should work for the chilis and cumin.

cowgirl · 10-19-2009, 09:46 AM

Looks like another winner Saiko! Thank you for sharing, I can't wait to try it.

icemncmth · 10-19-2009, 11:55 AM

Quote:

Originally Posted by Saiko

Hrm, don't know about a small food processor, but a large processor probably wouldn't be able to grind the spices into a powder. You could test it by throwing a small handful of peppercorns into your processor and see what happens. If it is able to grind them into a fine powder, then it should work for the chilis and cumin.

Do what I do..take your dried chilis...put the in a blender. Add some water and blend till you have a paste. You can freeze what you don't need. What I like about doing this is I can put some of the chili paste on the table and you can add more if you want more bite!

BobBrisket · 10-19-2009, 01:48 PM

I likey!! That's a hitter in my book.

planoguy · 10-19-2009, 02:02 PM

good recipe

deguerre · 10-19-2009, 02:07 PM

Now I know what to do with the chilis I bought last week! Great recipe. It's bookmarked, Thanks Saiko! I think I'll use a whole chuck and some pork loin cut into cubes as a variation.

Saiko · 10-19-2009, 09:19 PM

Was just reviewing my post and realized I forgot to mention adding the tomato paste (I hate it when I read a recipe and they don't include adding an ingredient in the ingredients list). Add the paste when you throw everything else into the pot after browning the meat, including the water, spice blend, canned green chilis, etc. Sorry about that.

landarc · 10-19-2009, 09:30 PM

No problems here, I tend to spend the first day after a blog post going back and fixing my spelling errors. BTW, I like those Little Oskars for large amount of spice grinding, but, not enough to buy another one.

Cliff H. · 10-19-2009, 10:04 PM

Fine looking chili. I am making next time I get cold.

10-18-2009, 10:58 PM	#16
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I grow chile de arbol and use the ripe pods in a lot of dishes, one of my favorite ways is to fry it in olive oil and toss it with pasta and sea salt, just a great flavor and what I consider to me reasonable heat. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

10-18-2009, 11:00 PM	#17
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	You're insane! __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

10-19-2009, 01:46 AM	#18
keale Babbling Farker Join Date: 04-17-07 Location: Kauai, HI Downloads: 0 Uploads: 0	Thats some great looking Chili Saiko! I love chili...I don't have a grinder just a small food processor, will those spices mess up my food processor? Nice looking pictures... oh yeah...love them beans in Chili! LOL! __________________ To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name...

10-19-2009, 02:27 AM	#19
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Looks nice n spicy Saiko! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012

10-19-2009, 07:33 AM	#21
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Fantastic! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

10-19-2009, 06:25 AM	#20
ljh34465 is one Smokin' Farker Join Date: 05-14-09 Location: Ocala, Florida Downloads: 0 Uploads: 0	Well done, Mark. Looks like a great recipe with great documentation Gonna have to try that soon. Had two mornings in the 40s here in central Florida so we are entering good chile weather - I like chile when it's chilly.

10-19-2009, 09:46 AM	#23
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Looks like another winner Saiko! Thank you for sharing, I can't wait to try it. __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

10-19-2009, 01:48 PM	#25
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	I likey!! That's a hitter in my book. __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

10-19-2009, 02:02 PM	#26
planoguy Full Fledged Farker Join Date: 07-02-09 Location: Plano, TX Downloads: 0 Uploads: 0	good recipe

10-19-2009, 02:07 PM	#27
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Now I know what to do with the chilis I bought last week! Great recipe. It's bookmarked, Thanks Saiko! I think I'll use a whole chuck and some pork loin cut into cubes as a variation. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

10-19-2009, 09:19 PM	#28
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA Downloads: 0 Uploads: 0	Was just reviewing my post and realized I forgot to mention adding the tomato paste (I hate it when I read a recipe and they don't include adding an ingredient in the ingredients list). Add the paste when you throw everything else into the pot after browning the meat, including the water, spice blend, canned green chilis, etc. Sorry about that. __________________ Shelter me from the powder and the finger Cover me with the thought that pulled the trigger Think of me as one you'd never figured Would fade away so young With so much left undone For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm

10-19-2009, 09:30 PM	#29
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	No problems here, I tend to spend the first day after a blog post going back and fixing my spelling errors. BTW, I like those Little Oskars for large amount of spice grinding, but, not enough to buy another one. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

10-19-2009, 10:04 PM	#30
Cliff H. is One Chatty Farker Join Date: 03-03-07 Location: Jonesboro Arkansas Downloads: 0 Uploads: 0	Fine looking chili. I am making next time I get cold. __________________ Cliff

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