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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-03-2012, 11:48 AM   #16
cowgirl
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Code3 Thanks!! Those tortillas are really easy. Didn't mention in my post but when I make them, I place them inside a plastic baggie to keep them pliable until needed. Hope you give them a try sometime.

lol Chicago... Thanks!



Quote:
Originally Posted by willowrun View Post
Looks real good, never thought of the tequila aspect before. That sounds like it might be a candidate for venison as well.
Thank you willowrun!! I do the same in venison chili, not sure if it makes a difference but it makes me happy.
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Unread 12-03-2012, 11:52 AM   #17
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Quote:
Originally Posted by Wesman61 View Post
Looks really good. I have a bag of that NM chile powder that my Aunt gave me. She lives in Alamogordo. I've been looking for ways to use it.
Wesman the powder is good stuff!!
Alamagordo... I've been there a couple of times.
Thanks!!
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Unread 12-03-2012, 12:50 PM   #18
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Can't beat a real bowl of RED Done right and fresh tarpaulins too !!
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Unread 12-03-2012, 01:15 PM   #19
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Quote:
Originally Posted by cowgirl View Post
aawa your chuck and pork chili sound great!! I'd love the recipe if you ever get the time. Thanks!!

2-2.5lbs of chucksteak
2-2.5lbs of country style ribs (i know it is pork butt sliced up )
1 green pepper
2 jalapeno
2 anaheim chiles
1 pasilla chile
* I also added 2 what seemed to be Chile de arbol but not 100% sure since my friend gave them to me and didn't tell me what kind they were*
5 roma tomatos
1 can of stewed tomatos (you could use fresh tomato's here but I ran out and didn't feel like making a run to the store for more fresh tomatos)
1 bottle of a good microbrew beer
beef broth - I used low sodium so I could control the salt a little bit more.
1 large onion
a whole lotta garlic - super accurate measurement there I know
1 1/2 tablespoon cumin
~4 teaspoons paprika
~4 teaspoons oregano
some chili powder - not sure of my measurement on this, I did it to taste and I think i ended up with about 1/4cup


I smoked all the peppers for about an hour and the chucksteak and pork for about 2hrs. I then cubed the meat and diced the chiles after smoking them. The meat I lightly seasoned with salt/pepper.

In my cast iron dutch oven, sweat out the onions, garlic, peppers/chiles. Add the meat and tomato's/canned tomatos and cook down for another hour. Add in the the dry seasonings and let it cook down for 30mins. Add in the beer and beef broth. Cook down to the consistency you want. I would taste every 30mins or so and would salt to taste towards the end of the cook. (Since the beef broth has salt in it, I salted towards the end so the chili wouldn't be too salty for my tastes)
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Unread 12-03-2012, 02:13 PM   #20
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Dang girl! I wasn't ready for all that fantastic prOn! You gotta warn a fella next time!
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Unread 12-03-2012, 05:50 PM   #21
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Ole'!!!
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Unread 12-03-2012, 08:33 PM   #22
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Now that is a fine looking bowl of chili.
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Unread 12-03-2012, 09:29 PM   #23
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Chile and homemade tortilla. Heaven!
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Unread 12-03-2012, 09:45 PM   #24
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wow, just, wow!!! well done!!
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Unread 12-03-2012, 10:10 PM   #25
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Looks great! Nice plating/photos too!
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Unread 12-03-2012, 10:20 PM   #26
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Looks great Jeanie! What's not to like about a nice big bowl of chili?
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Unread 12-03-2012, 11:59 PM   #27
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Looks so good Jeanie!
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Unread 12-04-2012, 12:09 AM   #28
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Quote:
Originally Posted by cowgirl View Post
I made some chili the other day, used
beef, onions, garlic, jalapenos, chilies, New Mexico Hatch chile powder, tomatoes, oregano, cumin, smoked salt, beer, tequila, beef stock... I think that was all. :)












added chile powder and spices..










2 shots tequila. 1 for the chili and 1 for me.



added one chile and simmered..








It was kinda tasty!

Love the New Mexico chile powder Greg.. thanks again!


Thanks for looking




.
Okay, "KINDA" tasty! I can taste it from here Jeanie! Next, when you add the powder, spices etc to the onions, peppers, try some of that stuff on a warm corn tort! Don't ask me how I know this, but one time my buddy and I ate ALL OF THE onions, peppers just by themselves on tortillas. Yes, alcohol was involved. We then made a second batch for the chile verde were were making.

Tequilla..............Shiner Bock............See Arlin, Jeanie is a Texas Girl at Heart!

I LOVE that purdy sheen on the top of the chili. That's flavor rite thar!! YUMMY!!

"Kinda" tasty she says............. We all know that chili was fanfarkintastic! Yes, I'd hit that many times!

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Unread 12-04-2012, 12:33 AM   #29
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Great lookin' grub there! I do deer, steer & beer chili but have never thought of using ta-kill-ya in it.

Quote:
Originally Posted by fingerlickin' View Post
Dang girl! I wasn't ready for all that fantastic prOn! You gotta warn a fella next time!
You were warned. It said "post by cowgirl".
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Unread 12-04-2012, 01:35 AM   #30
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That looks oso good Jeanie

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