Subj : Re: poblano chiles To : Dale Shipp From : Dave Drum Date : Thu Dec 01 2022 05:52:00 -=> Dale Shipp wrote to Dave Drum <=- DD> As a side with eggs and meat - sure. Or with any other meal. I'm DD> with you on the poblano chilies. DS> I can recall when we made chile verde using a moderate amount of DS> anaheim chiles as called for on the recipe we were using then. The DS> dish was really lacking in the flavor profile we wanted. I think that DS> we have now moved to using absolutely no anaheim and a majority of DS> poblano chiles, supplemented with some long hot green chiles for heat DS> level. The poblano provide a lot of flavor and a moderate amount of DS> heat. IIRC, your recipe also skips the anaheim chiles. My recipe calls for "NuMex" which is a close cousin to the Anaheim. My usual chile to use in Verde is the Big Jim Heritage variety of the NuMex. It's spicier without blowing your head off and has an excellent flavour. I've included a recipe for Verde that I sometimes make for variety. It calls for Anaheim or Poblano chilies .... it also uses potatoes. Bv)= DS> I believe that I have mentioned that where we now live, there are four DS> restaurants on campus. Each one has their own menu selection that DS> lasts for a month (perhaps a dozen items). We tend to eat mostly in DS> the one in our village, but often go to another one in another village. DS> All of them will have a permanent soup for the month and then a soup DS> de jour. The other restaurant often has a chile as their soup. It is DS> pretty decent with ground beef, kidney beans plus cheese grate on top. DS> We bring a jar of chili powder to bring it up to our standards more. DS> Nothing we can do about the kidney beans. We'd use small reds of some DS> sort (cooked separate). DS> We were remarking on how much better that chili was than the chili in DS> our closest restaurant which has perhaps a teaspoon of ground beef and DS> only a couple of beans. We said that we must have gotten only the DS> broth and all the good stuff had been gone by earlier bowls. Then we DS> read the menu more carefully. The other chili was called "chili" and DS> our restaurant menu said "chili soup"! In the eastern US many restaurant chillies (in my experience) are more correctly tomato-beef soup w/chilies (darned few of those). I'm going to interleave some comments to your recipe below ... DS> MMMMM----- Recipe via Meal-Master (tm) v8.05 DS> Title: Chili Con Carne (or "Spicy Bean Soup" if you're a Texan) DS> Categories: Soup, Chili, Beef, Beans, Sthrn/livng DS> Yield: 6 Servings DS> 1 lb Beans, pinto; dried DS> 3 lb Beef, boneless; trimmed and DS> -cut into 1/2-inch cubes Try smaller dice. It cooks faster DS> 1/4 c Olive oil Use suet instead of oil DS> 1 qt Water DS> 1 T Sugar DS> 1 c Onion; chopped DS> MMMMM-------------------------RUB SPICES------------------------------ DS> 1/3 c Chili powder That's about right - my ratio is 1 heaping TB of chilli spice per pound of meat. DS> 1 T Salt DS> 10 Garlic cloves; minced Might try garlic granules - both for convenience and repeatability. Cloves of garlic can vary wildly in "garlicness" DS> 1 1/2 ts Cumin, ground Double the cumin. One ts per pound of meat. DS> 1 ts Marjoram, ground DS> 1 ts Red pepper, ground DS> 3 T Paprika I'd use a fairly zippy jalapeno in place of the ground cayenne and paprika - although you may be using the paprika for its colouring. DS> MMMMM-------------------------THICKENING------------------------------ DS> 3 tb Flour, all-purpose DS> 1/3 c Cornmeal DS> 1 c Water I've tried similar and keep coming back to arrowroot for the thickener (if needed). Some use cornstarch - but that breaks down under the acids in a pot of red. I have tried the masa harina called for in many recipes and find that it does a subtle "bad turn" to the flavour of my chilli. DS> NOTE Needs work. I also do a "kicker" dump of chilli spice (1 ts per pound of meat) and cumin (1/2 ts per pound of meat) along with 1/2 ts of garlic granules - just because there is no such thing as too much garlic. Bv)= DS> Cook beans according to package directions; drain and set aside. DS> Mix rub spices. Coat beef in rub spices. Save any excess spices. DS> Brown beef in oil over high heat in a heavy 6-quart saucepan. Add 1 DS> quart water and onions; cover and simmer over low heat 1 to 1-1/2 DS> hours. DS> Add beans, sugar, and excess rub spices (if any). DS> Simmer an additional 30 minutes. DS> Combine flour, cornmeal, and 1 cup water; blend well. Add flour DS> mixture to meat mixture; cook over low heat, stirring constantly, DS> until smooth and thickened. DS> adapted by Dale & Gail Shipp from DS> SOURCE: Southern Living Magazine, sometime in 1977. DS> Typed for you by Nancy Coleman. DS> From: Nancy Coleman Date: 08 May 94 DS> MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mark Hurt's Chile Verde Categories: Pork, Poultry, Chilies, Vegetables Yield: 8 Servings 1 1/2 lb Boneless pork (or chicken); - diced to 1/4" cubes 2 c Chicken broth 1 c Green chile sauce (Herdez) 2 c Tomatillos; husked, coarse - chopped 2 lg Roasted green chilies; seed, - dice (Anaheim or Poblano) 4 cl Garlic; peeled, diced 1 md Onion; diced 1 lg Russet potato; peeled, diced 1/4 ts Black pepper 1/2 ts Salt 1/2 ts Cumin 1/2 ts Sugar * 3 tb Fat 2 c Drinking water A warm, hearty stew that will leave you full and satisfied. If fresh roasted chiles aren't available, you can use canned. * Omit the sugar for a lower-carb version. Brown the chicken or pork in a small amount of lard or oil, over high heat. Place the browned chicken or pork, chile sauce and tomatillos into a crock pot set on low, or a large, covered pot over low heat. Simmer for 2 hours. Add remaining ingredients and simmer for an additional 2 hours. Check very 30 minutes, add water as necessary. Serve hot. From: Mark Hurt @ Forsyth Chilli Cook-off MM by Dave Drum - 20 January 2008 Uncle Dirty Dave's Kitchen MMMMM .... Chilies should be hot-enough-to-notice not hot-enough-to-destroy-you. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .