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Post by Walter on Feb 21, 2015 20:07:38 GMT -5
Chili tonight.
Got a cup each of Kidney and Pintos soaking overnight, bought Pasillas, Serranos, Anaheims, Jalapenos and a few yellow something-or-other Peppers, along with a half dozen tomatillos and a few tomatoes, garlic, onion, oregano and dried hot chilis and I tell you what....
DA Chili is ON!!
Trying something new.....with chicken tonight instead of beef.
I'm thinking some cilantro and lime as well might help it out.
Got some leftover tortilla chips and cheese that will be crumbled on top at the end.
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Post by Deleted on Feb 21, 2015 20:18:24 GMT -5
Too many peppers! That concoction you outlined won't be chili, that's for sure, but it will be tasty I bet.  |
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Post by Lee The Locksmith on Feb 21, 2015 22:08:51 GMT -5
Chili tonight. Got a cup each of Kidney and Pintos soaking overnight, bought Pasillas, Serranos, Anaheims, Jalapenos and a few yellow something-or-other Peppers, along with a half dozen tomatillos and a few tomatoes, garlic, onion, oregano and dried hot chilis and I tell you what.... DA Chili is ON!! Trying something new.....with chicken tonight instead of beef. I'm thinking some cilantro and lime as well might help it out. Got some leftover tortilla chips and cheese that will be crumbled on top at the end.
SOUNDS GREAT !!!!<good 2c yer not following the putrid recipe PHred barfed here> |
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Post by Coaltrain on Feb 21, 2015 23:16:34 GMT -5
Chili tonight. Got a cup each of Kidney and Pintos soaking overnight, bought Pasillas, Serranos, Anaheims, Jalapenos and a few yellow something-or-other Peppers, along with a half dozen tomatillos and a few tomatoes, garlic, onion, oregano and dried hot chilis and I tell you what.... DA Chili is ON!! Trying something new.....with chicken tonight instead of beef. I'm thinking some cilantro and lime as well might help it out. Got some leftover tortilla chips and cheese that will be crumbled on top at the end. Tomatillo's have a nice lime flavor and they are classified as a fruit. I found an article on them. If you take the paper skins off of them, you can freeze them. Just like ginger, it's a staple that I keep in my freezer. I like them in pork and lamb dishes. They go wonderfully well in fresh salsa. |
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Post by oujour76 on Feb 22, 2015 1:00:28 GMT -5
Chili tonight. Got a cup each of Kidney and Pintos soaking overnight, bought Pasillas, Serranos, Anaheims, Jalapenos and a few yellow something-or-other Peppers, along with a half dozen tomatillos and a few tomatoes, garlic, onion, oregano and dried hot chilis and I tell you what.... DA Chili is ON!! Trying something new.....with chicken tonight instead of beef. I'm thinking some cilantro and lime as well might help it out. Got some leftover tortilla chips and cheese that will be crumbled on top at the end. |
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Post by Lee The Locksmith on Feb 22, 2015 7:31:39 GMT -5
Sounds good. Save a bowl for me.   <Yer being watched Harry> |
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Post by Deleted on Feb 22, 2015 10:26:03 GMT -5
Wonderfully.
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Post by AlaCowboy on Feb 22, 2015 10:31:19 GMT -5
Chili tonight. Got a cup each of Kidney and Pintos soaking overnight, bought Pasillas, Serranos, Anaheims, Jalapenos and a few yellow something-or-other Peppers, along with a half dozen tomatillos and a few tomatoes, garlic, onion, oregano and dried hot chilis and I tell you what.... DA Chili is ON!! Trying something new.....with chicken tonight instead of beef. I'm thinking some cilantro and lime as well might help it out. Got some leftover tortilla chips and cheese that will be crumbled on top at the end. |
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Post by Walter on Feb 22, 2015 12:40:40 GMT -5
Okay....Fred was right.
It turned out to be a great, um....say, Tex-Mex chicken stew, but not what I would call chili. I'm thinkin' chili needs beef and that's just the way it is.
I ended up slow cooking it all night, threw a cup of rice into the mix this morning to thicken it up a bit, and it's turned into a very nice burrito filling that I suspect will end up being dinner for a few nights this week.
Amazingly, 3 jalapenos and 4 serranos later, it wasn't nearly as spicy hot as I thought it was going to be. I'm thinking a couple habaneros are going in next time.
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Post by AlaCowboy on Feb 22, 2015 13:23:52 GMT -5
Okay....Fred was right. It turned out to be a great, um....say, Tex-Mex chicken stew, but not what I would call chili. I'm thinkin' chili needs beef and that's just the way it is. I ended up slow cooking it all night, threw a cup of rice into the mix this morning to thicken it up a bit, and it's turned into a very nice burrito filling that I suspect will end up being dinner for a few nights this week. Amazingly, 3 jalapenos and 4 serranos later, it wasn't nearly as spicy hot as I thought it was going to be. I'm thinking a couple habaneros are going in next time. |
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56-43-2* OVER FLORIDA. ALWAYS IN THE LEAD.
THE CRYBABY LIZARDS WOULD ACCEPT THIS IF THEY WERE HONEST
*2020 Is Negated By Covid-19
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FLORIDA HAS ONLY 8 SEC CHAMPIONSHIPS
BACK-TO-BACK NATIONAL CHAMPIONS 2021! 2022!
FOUR NATIONAL CHAMPIONSHIPS!
AMERICAN BY BIRTH. SOUTHERN BY THE GRACE OF GOD!!!
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Post by Walter on Feb 22, 2015 13:52:12 GMT -5
Okay....Fred was right. It turned out to be a great, um....say, Tex-Mex chicken stew, but not what I would call chili. I'm thinkin' chili needs beef and that's just the way it is. I ended up slow cooking it all night, threw a cup of rice into the mix this morning to thicken it up a bit, and it's turned into a very nice burrito filling that I suspect will end up being dinner for a few nights this week. Amazingly, 3 jalapenos and 4 serranos later, it wasn't nearly as spicy hot as I thought it was going to be. I'm thinking a couple habaneros are going in next time. I generally don't, though I wouldn't say never. I'm not a fan of the starchiness it adds, and prefer a handful of rice or some orzo instead. Having said that, I will just about always use cornstarch for wok dishes though, which is kinda-sorta the same thing as masa harina, so I'm not being consistent, admittedly, but somehow it doesn't bother me in Chinese dishes. |
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Post by Lee The Locksmith on Feb 22, 2015 14:59:28 GMT -5
Okay....Fred was right. It turned out to be a great, um....say, Tex-Mex chicken stew, but not what I would call chili. I'm thinkin' chili needs beef and that's just the way it is. I ended up slow cooking it all night, threw a cup of rice into the mix this morning to thicken it up a bit, and it's turned into a very nice burrito filling that I suspect will end up being dinner for a few nights this week. Amazingly, 3 jalapenos and 4 serranos later, it wasn't nearly as spicy hot as I thought it was going to be. I'm thinking a couple habaneros are going in next time.  (He's a Nazi lover®)
2.) Something must have been goofy with yer Serrano peppers...That SHOULD have done the trick ! Be careful, kauz Habz definitely will !! |
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Post by Walter on Feb 22, 2015 16:14:49 GMT -5
Okay....Fred was right. It turned out to be a great, um....say, Tex-Mex chicken stew, but not what I would call chili. I'm thinkin' chili needs beef and that's just the way it is. I ended up slow cooking it all night, threw a cup of rice into the mix this morning to thicken it up a bit, and it's turned into a very nice burrito filling that I suspect will end up being dinner for a few nights this week. Amazingly, 3 jalapenos and 4 serranos later, it wasn't nearly as spicy hot as I thought it was going to be. I'm thinking a couple habaneros are going in next time.
2.) Something must have been goofy with yer Serrano peppers...That SHOULD have done the trick ! Be careful, kauz Habz definitely will !!Here's the thing. I cut the serranos and jalapenos in half lengthwise and cleaned out the center pulp and seeds, so I know that cut down on the hot, but apparently much more than I thought. This is where Fred and Robb jump in and give their opinion of the matter. Should I have just chopped up the Js and Ss whole and thrown them in? |
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Post by Deleted on Feb 22, 2015 17:53:26 GMT -5
1.) PHred™ is never right (He's a Nazi lover®)
2.) Something must have been goofy with yer Serrano peppers...That SHOULD have done the trick ! Be careful, kauz Habz definitely will !! Here's the thing. I cut the serranos and jalapenos in half lengthwise and cleaned out the center pulp and seeds, so I know that cut down on the hot, but apparently much more than I thought. This is where Fred and Robb jump in and give their opinion of the matter. Should I have just chopped up the Js and Ss whole and thrown them in? I always get rid of the seeds but leave the veins intact. |
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