Chile Challenge...

[smj]

OK folks! It is the right time of the year to have a nice hot bowl of chile. Red or green, it don't matter, something to warm the insides and make the mouth smile! SO - here is the challenge, lets find the best bowl of chile out there. I'll start with one of my concoctions, and lets let the list grow to include whatever you can add to it. Last - someone has to try the recipe exactly as listed and post a review of it... How about it? Drag that secret recipe out and share it! Merry Christmas!!!

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Stevej’s Chili

3 pounds of ground meat
3 medium onions
2 medium green bell peppers – open and remove core and seeds
1 medium red bell pepper – open and remove core and seeds
3 cloves of garlic, chopped
5 jalapeno chilies - open and remove core and seeds
2 habanero chilies - open and remove core and seeds
1 small box of fresh mushrooms - slice or chop
1/3rd cup of chunky peanut butter (it will melt as heated and stir in)
1 cup of chopped celery
1 tablespoon of celery seed
2 tablespoons of vegetable oil
2 – 4 tablespoons of chili powder
2 tablespoons of parsley flakes
½ teaspoon of cumin (Personally, I hate this stuff!)
1 teaspoon of salt
1½ teaspoons of lemon pepper
28-ounce can of diced tomatoes, well drained
15-ounce can of kidney beans - wash and drain
15-ounce can of white kidney beans - wash and drain
15-ounce can of black or pinto beans - wash and drain
¼ cup of pinion nuts

Cook the meat with 1 cup of onions and all the garlic – drain. Wash the beans and make sure they are well drained. This will make a lot of juice as it cooks so you want items added to be well drained going in to the pot. Toss the meat and everything else in a crock-pot, stir well to mix it up a bit, and simmer for hours. Stir upon occasion. Set on high temperature until boils, and then reduce to low. No need to add water – it is self-juicing. Makes about 5 quarts of chili. Note, removing the seeds from all the peppers tames this mix a lot, takes out most of the heat! Leave in the seeds and the temperature goes way up… Don't worry about the peanut butter - it will add a creamyness to the juice in the pot, and a slight background flavor. Do not add if you are allergic to peanuts!!! At serving, sprinkle on a few more pinion nuts and cheese… Maybe a little sour cream! (I'll post a pic of this in the next few days when I make up a batch.)

Any takers out there?

[BT]

O.K. .... I like to cook.
I will try some things out and if it's any good....I'll throw it up here

[tedicast]

Is that a typo, or are you telling me to put chunky PB in my chili?

[smj]

tedicast said:

Is that a typo, or are you telling me to put chunky PB in my chili?

Yes I am. That is no typo. Honest. This why someone has to try each entry just as printed... Otherwise, some of this stuff might never be believed!

[royden]

BT - throw up elsewhere and report back ....

[BT]

royden said:

BT - throw up elsewhere and report back ....

LMFAO!!!!
Gotta watch context ;D

[azslim]

Here is a recipe for green chile, also for enchilada's with green chile. It is pretty tasty.


Green Chile

Start with 2 lbs of lean game, a big can of diced tomato's, a big can of whole green chili's that I slice in 1/4" thick slices, 1 large sweet onion diced, 4 fresh jalepeno's - 2 seeded and 2 with the seeds left in, 2 cloves of garlic diced fine, seasoning salt, seasoning pepper, spicey Mrs Dash and a big blast of sweet hungarian paprika to bring out and blend all the other flavors. Don't know how much water, enough to cover the ingredients when you start and add a little more as time goes by. Cook in a crockpot over night and eat with grated cheese and tortilla for sopping the juice. If you have too much liquid then cook for a while with the lid off so the excess can steam out.

For those of you that can't take much spicey hot, the seeds and white membrane of a pepper contain the heat. If you take out the seeds and membrane the flavor of the pepper comes out without all the heat. My daughters can't take too much is why I seed and clean 2 of the peppers. Be warned, the longer something with fresh peppers ages the hotter it gets. If you don't have access to fresh hot peppers then canned will work.

Tried a new one tonight folks. I made Green Chili Enchilada's and I believe I will have to make them again.

Started with the backstraps from my javelina braised in olive oil with Mrs Dash, seasoning salt & seasoning pepper. Then dumped in 2 small cans of diced green chiles, 2 cans of diced tomato's, one whole head of garlic - about 8 cloves - sliced about 1/8" thick, one diced onion, a sprinkling of dried jalapeno's because I didn't have any fresh ones and 4 crushed chiltepin's. The chiltepins are little tiny peppers that grow wild in Mexico and have a great flavor and lots of heat. I let this cook in the crockpot for 6 hours then spooned the big chunks into tortilla's, added some diced onion, diced black olives and shredded cheese and rolled them up and stuck em in the baking dish. Then spooned some more green chili over them to get everything wet, added another sprinkling of diced onions, olives and shredded cheese and baked in the oven for 20 mins at 325. Well worth the time fellers.......

[BT]

I still haven't gotten the opportunity to try one of these.
I have to make the time because it's gonna get away from me if I dont

[smj]

Please do try them both! I am making mine for New Years Day.

[BT]

I have a visitor from Florida here and I may try this first one today.