Chile Colorado PRON

BobBrisket · Sep 7, 2008

Here's the dry red with the stems removed.

Into a pot of boiling water. YES, you hafta BOIL them. These ain't ribs though! The dark red water that's left over is the key to great colorado. Don't ever throw it out.

Into the food mill to strain.

There's the chile water for thinning. And the chile concentrate with garlic, onion puree added along with salt and pepper.

Nothing like bread soaked with chile. I had to check the seasoning.

Here's the water going into the cubed pork and beef. After this I tossed in 6 ladles of chile concentrate and then some reg water. It's simmering now and I'll have some served pics soon.

The leftover concentrate will go into quart size freezer bags for use later on when the weather gets colder..........can you say Tex/Mex Chili!!

Don Marco · Sep 7, 2008

BobBrisket said:
The leftover concentrate will go into quart size freezer bags for use later on when the weather gets colder..........can you say Tex/Mex Chili!!

I´d kill for one of those bags :icon_pissed

Looks great Bob. How was the air in the kitchen ?

DM

Kosmo's Q · Sep 7, 2008

That looks like a dinner I could belly up to!

Smokin Mike · Sep 7, 2008

I want to go to your house!!

rbinms33 · Sep 7, 2008

Looks good Bob! I can imagine that thickened up and used as a paste on a pork tenderloin.

BobBrisket · Sep 7, 2008

Come on over........we'll all call in sick tomorrow!!

You know, I never thought about reducing it down to a paste and using as a slather. It would give a great rich and earthy taste for sure.

cowgirl · Sep 7, 2008

Oh man Bob!!! That looks excellent. May I come over tomorrow too?:shock:

Bacon · Sep 7, 2008

Lookin' good.

Did you have to boil them, remove them from the water and then remove/ scrape the skin off?

I have to do that when I make my beef chili. Im just wondering if there is an easier method.

BobBrisket · Sep 7, 2008

Everyone's invited!:-D

I just take the stem off and then boil them. Once in the blender I let them puree for a good while. The food mill will separate and stray seeds and skin. That's too much trouble to remove the skins. Once it goes through the mill its all juice and no seeds or skin.

Bacon · Sep 7, 2008

BobBrisket said:
That's too much trouble to remove the skins.

Tell me about it! ..

That takes a VERY long time and its just terribly messy.

I know have a food processor so that should do the trick this winter.

thanks

BobBrisket · Sep 7, 2008

Almost ready......

BobBrisket · Sep 7, 2008

Bacon said:
Tell me about it! ..

That takes a VERY long time and its just terribly messy.

I know have a food processor so that should do the trick this winter.

thanks

Buy yourself a good food mill or even good sized screen type strainer. You'll never hafta peel em again.:-D

BobF · Sep 7, 2008

BobBrisket said:
Buy yourself a good food mill or even good sized screen type strainer. You'll never hafta peel em again.:-D

Tell me about this food mill.
Call me stupid, but I don't think I know what that is.

Jester · Sep 7, 2008

Hey Bob - Have you ever used flour to thicken your chili? Growing up my grandma used to do this, similar method you just showed plus added flour. Man it was thick and so good, we used to put it on just about everything from eggs to steak. Makes me hungry just thinking about it.

Jorge · Sep 7, 2008

Good eats Maynard!

My basic sauce starts the same way, once in the blender it gets oregano, garlic, cumin, and salt before I strain it.

Norcoredneck · Sep 7, 2008

Looks good Bob.

Bacon · Sep 7, 2008

Jester said:
Have you ever used flour to thicken your chili?

Don't know about Bob, but I use this Masa.

BobBrisket · Sep 7, 2008

BobF said:
Tell me about this food mill.
Call me stupid, but I don't think I know what that is.

Well, it's just a strainer with a handle. My mom handed this one down to me cause she bought a bigger one. As you turn the handle, the paddle presses the slurry against the screen and the little wire on the bottom swipes all the good stuff off of the screen. Those two hooks allow it to sit atop another pot. Pretty simple really.

Jester said:
Hey Bob - Have you ever used flour to thicken your chili? Growing up my grandma used to do this, similar method you just showed plus added flour. Man it was thick and so good, we used to put it on just about everything from eggs to steak. Makes me hungry just thinking about it.

I use flour for Texas chili(with an i) only. I like the Mexican version a bit soupier.

Jorge said:
Good eats Maynard!

My basic sauce starts the same way, once in the blender it gets oregano, garlic, cumin, and salt before I strain it.

I keep my concentrate basic just because I'll end up using it for other things like tamales, enchiladas, posole, menudo, and such. So the basic concentrate will allow me to season it later on according to what I'm gonna use it for. I'm about to have me a bowl and some slices of bread!

BobBrisket · Sep 7, 2008

A nice bowl of colorado to cap off a Cowboys victory. It had good heat and nice richness. The bread's for sopping up the soup!!

Desert Dweller · Sep 7, 2008

GREAT LOOKING FOOD, AMIGO!

Just a thought...Instead of adding flour in straight form to thicken (and risk lumping), make a rue.

Bring butter (not margeriane) to the hottest point just prior to burning in a medium skillet. Slowly add Flour till all Butter is absorbed and is the consistency of runny peanut butter. (Should smell like roasted Chestnuts at this point.) Slowly stir mixture into chili.

This is also a great method for thickening the stock when making Beef Stroganoff in a crock pot. Or any stock for that matter. I always add the rue w/meat in stock for the last hour of cooking. It helps finish the tenderizing of the meat. If the meat is already tender enough, drain stock from meat, thicken stock w/rue and then add the cooked meat. That way the meat won't shread out when mixing in the rue.

Never, ever, use corn starch for thickening. It works ok for the first go-round, but I always cook planning for leftovers, and you can't reheat a mix w/corn starch satisfactorily.

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