chingador
is Blowin Smoke!
- Joined
- Oct 18, 2006
- Location
- Houston, TX
Great thread yesterday explaining Cincinnati chili’s roots from Greek immigrants and styled after Bolognese sauce. The roots of Texas chili are far different but that is ok. It got me thinking about a recently posted recipe to YouTube which uses classic cooking techniques used to make bolognese sauce to make,chili. Link below
https://m.youtube.com/watch?v=-1iOeqAywNk
I have tried it and it is extremely good. Serious depth of flavor.
Since there is a throwdown, I figure this would be a good day to roll this out
Starting with 1 onion, 1 carrot, 2 ribs of celery and 10 cloves garlic pulsed up in the food processor. Grind down to fine consistency almost like grains of rice. Set aside then chop up 2 poblanos, 4 jalapeños, 2 aneheim peppers, 1 red and 1 yellow bell peppper. Chop in food processor to same consistency as the onion mix.,sautee at medium het for about 25 minutes until all liquid is gone
To be continued
https://m.youtube.com/watch?v=-1iOeqAywNk
I have tried it and it is extremely good. Serious depth of flavor.
Since there is a throwdown, I figure this would be a good day to roll this out
Starting with 1 onion, 1 carrot, 2 ribs of celery and 10 cloves garlic pulsed up in the food processor. Grind down to fine consistency almost like grains of rice. Set aside then chop up 2 poblanos, 4 jalapeños, 2 aneheim peppers, 1 red and 1 yellow bell peppper. Chop in food processor to same consistency as the onion mix.,sautee at medium het for about 25 minutes until all liquid is gone
To be continued