tag:blogger.com,1999:blog-7103233251259991561.post4732555480449593291..comments2023-12-28T03:00:45.524-06:00Comments on Tasty Stuffs MN: Texas ChiliRobinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7103233251259991561.post-55498844299382450992011-03-14T22:56:56.104-05:002011-03-14T22:56:56.104-05:00Frito Pie! G-Daddy favorite!Frito Pie! G-Daddy favorite!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7103233251259991561.post-70590162201123360752011-03-14T22:55:02.476-05:002011-03-14T22:55:02.476-05:00But oh the beans were in my mothers chili, her mot...But oh the beans were in my mothers chili, her mothers chili, and her Scottish Grandmama Currie's chili.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7103233251259991561.post-739170351943686542011-03-14T17:08:33.124-05:002011-03-14T17:08:33.124-05:00Over fritos?! This looks amazing!Over fritos?! This looks amazing!timhttps://www.blogger.com/profile/01992921174130395587noreply@blogger.comtag:blogger.com,1999:blog-7103233251259991561.post-5897504158046411222011-03-14T15:30:59.621-05:002011-03-14T15:30:59.621-05:00My "tip" for making chili is to make my ...My "tip" for making chili is to make my own chili paste instead of using powder. Very easy, and I think it makes a big difference.<br /><br />I use just ancho chilis, but you can throw other ones into the mix, too, especially chipotle. Just go a little easy on the hotter ones, if you use them. There is a warmth (not merely heat) and flavor to anchos that are hard to beat.<br /><br />Anyway, here's the basic idea.<br /><br />Take some (I use three anchos, usually) dried chilis, and toast them over medium heat in a skillet. Don't let them burn; mostly you're just looking to have them puff up and become fragrant.<br /><br />Submerge the toasted chilis in hot water in a bowl with a plate on top to make sure they're completely submerged. Let 'em sit for at least a half an hour. More is better because they get softer and the next step is easier.<br /><br />Now, this is very important, boys and girls. Either use plastic (nitrile, it's called) gloves for the next steps, or do not touch delicate parts of yourself for a long time after the next operation.<br /><br />Drain the chilis, discarding the water (yes, discarding the water). Remove the stems and cut the chilis apart to remove the seeds; you can save and use a few of them if you decide the chili isn't hot enough. Then, chop the now-softened chilis into small part.<br /><br />Then, using a small immersion blender (my favorite), a regular blender, or one of those mini food processors, just cover the chilis with fresh water, and puree into a paste.<br /><br />Add the paste to the chili to taste.<br /><br />And here's a tip from my mother, may she rest in peace. In any dish that includes tomatoes, like chili, or even pasta sauce, a small amount of sugar, cuts the acid in the tomatoes and smooths the whole thing out in a wonderful way.Stevehttps://www.blogger.com/profile/07969988452643430382noreply@blogger.com