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Unread 10-12-2008, 04:23 PM   #1
Plowboy
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Default Thirdeye's Green Chili

I'm planning to make Thirdeye's Green Chili for our chili cook off at work this Friday. It is going to rain most of this week, so I'm roasting my chilies now. How far ahead can I make this chili? I've got everything to make it, but I'm not sure if I should just make it now and put it in the fridge until Friday or get my chilies ready and hold tight until Thursday night.

Anyone got experience with this recipe? Is it one of those "better the next day" dishes?

http://playingwithfireandsmoke.blogs...een-chili.html
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Unread 10-12-2008, 04:48 PM   #2
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Sled used the recipe a couple of years ago at the first ICS here on LI.
There were 2 entrants for chili verde that day if I recall.
He may follow up soon.
It was good.
Good luck.
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Unread 10-12-2008, 05:10 PM   #3
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Well coming right from the horses mouth, like most chili, it is better the next day......but I wouldn't hold it several days. It freezes well, since you don't have to cook on site, why not make it one day then the next day bag it in zipper bags and freeze it? Lay them flat, it makes thawing very easy.

BTW, we have a 14 qt batch going right now. I sort of have a chill in my bones after today.

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Unread 10-12-2008, 05:37 PM   #4
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Quote:
Originally Posted by thirdeye View Post
BTW, we have a 14 qt batch going right now. I sort of have a chill in my bones after today.


I'm not going to complain about raking leaves anymore... I bet that chili tastes wonderful after shoveling!!!
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Unread 10-12-2008, 06:00 PM   #5
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Quote:
Originally Posted by thirdeye View Post
Well coming right from the horses mouth, like most chili, it is better the next day......but I wouldn't hold it several days. It freezes well, since you don't have to cook on site, why not make it one day then the next day bag it in zipper bags and freeze it? Lay them flat, it makes thawing very easy.

BTW, we have a 14 qt batch going right now. I sort of have a chill in my bones after today.

Thanks, Wayne. Looking forward to trying it!
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Unread 10-12-2008, 07:17 PM   #6
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Thumbs up Freeze it

Quote:
Originally Posted by Plowboy View Post
Anyone got experience with this recipe? Is it one of those "better the next day" dishes?
Todd, like Wayne said, you can make it all today or over the next couple of days, freeze everything (meat & veggies separately), and then put in fridge the night before at supper time.

I've made it that way once and was very happy with the results, and will be making it later this fall for the coworkers the same way.

Good luck at the contest!

Wayne, it was sunny & in the upper 70's in Nashville today!
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Unread 10-12-2008, 07:31 PM   #7
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Quote:
Originally Posted by thirdeye View Post
Well coming right from the horses mouth, like most chili, it is better the next day......but I wouldn't hold it several days. It freezes well, since you don't have to cook on site, why not make it one day then the next day bag it in zipper bags and freeze it? Lay them flat, it makes thawing very easy.

BTW, we have a 14 qt batch going right now. I sort of have a chill in my bones after today.


I have to revisit your green chili recipe Wayne, looks like mother nature whooped ya hard.

Keep smiling and hope that warmer weather visits you real soon.
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Unread 10-12-2008, 07:36 PM   #8
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This chili recipe is killer stuff !!!!!!

Sled has made a few batches which I was lucky enough to get leftovers from too... It gets even better when re-heated.. The first time Sled had a bit more heat to it and I think it was better that way...
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Unread 10-12-2008, 08:45 PM   #9
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Quote:
Originally Posted by thirdeye View Post
Well coming right from the horses mouth, like most chili, it is better the next day......but I wouldn't hold it several days. It freezes well, since you don't have to cook on site, why not make it one day then the next day bag it in zipper bags and freeze it? Lay them flat, it makes thawing very easy.

BTW, we have a 14 qt batch going right now. I sort of have a chill in my bones after today.


I sure hope that's not your wood pile behind you in the picture!
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Unread 10-12-2008, 11:09 PM   #10
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This is only chili I will basically eat. It is better the next day.The meat cooking method is a very crucial part of this recipe. I tried to deviate once and it just wasn't right. Enjoy!
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Unread 10-12-2008, 11:09 PM   #11
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PS I am so damn JEALOUS of that snow!!!! My poor snowmobile looks so lonely sitting on the driveway
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Unread 10-13-2008, 05:26 AM   #12
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Got a bit cool here this weekend, also. Dropped into the mid 70's, if you can imagine that?
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Unread 10-13-2008, 05:52 AM   #13
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I am curious to know if adding a smoked and chopped pork butt would be ok to sub for the ground butt ?

I do not have a meat grinder.
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Unread 10-13-2008, 07:47 AM   #14
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Quote:
Originally Posted by Cliff H. View Post
I am curious to know if adding a smoked and chopped pork butt would be ok to sub for the ground butt ?

I do not have a meat grinder.
I've used smoked meat and it comes out more like a stew, the flavors from the spices just aren't as sharp. If you go that route, try adding some par boiled potatoes toward the end.

Roasting the fresh meat and spices together is the big flavor key, I can tell a difference between using the coarse ground butt and small cubes of pork butt, so you might try that but I like the ground better. Do you have a food processor? That will work if you process small amounts at a time, pulse mode. I have roasted pans of meat in my cooker, I can taste a difference when sampling it before it goes into the chili, but any smoky flavor does not linger very long.
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Unread 10-13-2008, 10:51 AM   #15
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Wayne, you are a genius.

With all of that snow, I understand now how you don't weigh 300 pounds.
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