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Response to Major Nikon (Reply #35)

Sun Nov 11, 2012, 01:01 PM

36. I also use dried chiles

when I do the special occasion, takes a couple of days to make, full-up chili. However, I seed them, toast them (ancho, pasilla, chipotle, New Mexico, or whatever's on hand), then soak in water to re-hydrated, and run them through a food mill to remove the skins. I also use beans - pintos - that I start soaking two nights before, cook the next day with onion, garlic, and cumin. I like pork in my chili, but I'll use what I have: deer's hard to come by in these parts, and the city authorities frown on killing the local squirrels (who carry some interesting diseases as well). Tomatoes, onions, and green chiles are essential, along with more cumin.

OTOH, if I find out in the morning that I'm providing dinner for a group of people who don't particularly like spicy food, it's brown up some ground turkey, open a can of kidney beans, a can of tomatoes, chop up some onions and bell peppers (though I like to sneak an Anaheim or two in as well), and let it simmer for a few hours. I call both of them chili,

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Uncle Joe Nov 2012 OP
SheilaT Nov 2012 #1
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Major Nikon Nov 2012 #20
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chaska Nov 2012 #15
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Major Nikon Nov 2012 #35
LineLineLineNew Reply I also use dried chiles
Retrograde Nov 2012 #36
bif Nov 2012 #34
GoCubsGo Nov 2012 #37
Uncle Joe Nov 2012 #38
Maw Kettle Nov 2012 #39
bif Nov 2012 #40
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