tag:blogger.com,1999:blog-5492310882851199969.post7699213057781838513..comments2024-01-09T15:03:54.986-05:00Comments on Wolf Howling: Wolf's ChiliGWhttp://www.blogger.com/profile/05814327154035433443noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-5492310882851199969.post-64557699943692501882015-05-26T21:39:07.911-04:002015-05-26T21:39:07.911-04:00Looks like a great recipe, and I will definitely b...Looks like a great recipe, and I will definitely be giving it a go the next time my wife is out...albeit a slightly smaller pot! :-)<br /><br />May need to make a few substitutions here and there because I'm not sure that all your ingredients are available here (in England), or at least they may just be known as something else!<br /><br />Regards<br /><a href="http://www.techlazy.com/root-your-android-phone-without-computer/" rel="nofollow"> Root Android without computer</a><a href="http://www.techlazy.com/online-video-courses-websites/" rel="nofollow">online video course Websites</a><a href="http://www.techlazy.com/ninja-blaster-auto-group-poster/" rel="nofollow">Ninja Blaster</a>Dark Web Linkshttp://www.techlazy.com/list-deep-web-links-directory/noreply@blogger.comtag:blogger.com,1999:blog-5492310882851199969.post-91684265288288335592011-03-14T14:51:04.585-04:002011-03-14T14:51:04.585-04:00Phily: They sound like great suggestions. Am goi...Phily: They sound like great suggestions. Am going to try them out with my next batch. Will post on it when done. Thx.GWhttps://www.blogger.com/profile/05814327154035433443noreply@blogger.comtag:blogger.com,1999:blog-5492310882851199969.post-17376544529604759902011-03-12T22:02:23.792-05:002011-03-12T22:02:23.792-05:00Coming late to the party, but...
I've found c...Coming late to the party, but...<br /><br />I've found chili is much better when you use some inexpensive cut of beef rather than ground beef, like a london broil or chuck steak. Cut it into chunks, and let it simmer with the peppers and spices for about 2 hours, until the meat is falling apart. You can leave it as chunks, or if you've cooked it long enough you can just crush it against the sides of the pot with a spoon, which will turn it into shredded beef.<br /><br />Also, try adding three or four fresh plum tomatoes, diced large. Yes, I know you've got tomato products out the yazoo in the recipe, but the flavor of canned tomato just doesn't do much. It's so much better if you use fresh tomatoes instead of canned, but that takes an awful lot of work. A workable compromise is to use your canned tomatoes, but add a few fresh plum tomatoes, and that kicks the flavor up a couple of notches. Try it, you'll see.philwynkhttps://www.blogger.com/profile/16741153602335674329noreply@blogger.comtag:blogger.com,1999:blog-5492310882851199969.post-35569757949596877932011-03-10T07:29:45.240-05:002011-03-10T07:29:45.240-05:00Hi GW,
well no problem with anything on the recip...Hi GW,<br /><br />well no problem with anything on the recipe (Chorizo is available over here) except "Great Northern Beans" for which I shall substitute White beans, and "Red beans" which over here are sold as kidney beans so I may just have to drop them...hoping to do some cooking this coming weekend...James Morrisonnoreply@blogger.comtag:blogger.com,1999:blog-5492310882851199969.post-35593068133701945682011-02-27T04:12:30.081-05:002011-02-27T04:12:30.081-05:00Ga Gator -
1. The chorizo adds a fair amount of...Ga Gator - <br /><br />1. The chorizo adds a fair amount of fat in addition to a lot of spice.<br /><br />2. I use carrots rather than brown sugar. Carrots, carmelized along with the onions, add a much more subtle sweetness than sugar. I used to make this with brown sugar until someone told me try the carrots. <br /><br />James:<br /><br />1. Hope you like it. You should be able to cut this in half with no problem. The only thing you might have trouble finding in the UK is probably chorizo, I would think. A lot of the spices in the chili comes from chorizo, but fortunately, its not that hard to duplicate in the recipe. Take a lbs of ground pork and add in the chorizo spices:<br /><br />http://www.premiersystems.com/recipes/mexican/chorizo.html<br /><br />Do hope that you enjoy it.GWhttps://www.blogger.com/profile/05814327154035433443noreply@blogger.comtag:blogger.com,1999:blog-5492310882851199969.post-50098097718970484762011-02-27T03:34:12.423-05:002011-02-27T03:34:12.423-05:00Looks like a great recipe, and I will definitely b...Looks like a great recipe, and I will definitely be giving it a go the next time my wife is out...albeit a slightly smaller pot! :-)<br /><br />May need to make a few substitutions here and there because I'm not sure that all your ingredients are available here (in England), or at least they may just be known as something else!<br /><br />Will let you know how I get on...James Morrisonnoreply@blogger.comtag:blogger.com,1999:blog-5492310882851199969.post-74113286647894058902011-02-23T13:40:14.009-05:002011-02-23T13:40:14.009-05:00Nice mix. Hereabouts we add a couple tbs of brown...Nice mix. Hereabouts we add a couple tbs of brown sugar (or equivalent blackstrap molasses) <br />and a couple of strips of diced bacon or fatback -- fat is necessary in good chili, and NO BEANS, ever. (damn yankees :)<br /><br />GaGatorAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5492310882851199969.post-53926040711511027362011-02-22T20:24:40.367-05:002011-02-22T20:24:40.367-05:001. Carrots add a very subtle bit of sweetness to ...1. Carrots add a very subtle bit of sweetness to any dish when you sautee them in oil for about 10 minutes.<br /><br />2. I prefer the heat and flavor of fresh chili peppers to anchos. I limit my use of anchos or charred poblanos to meatloaf.<br /><br />3. I use fresh oregano when I can get it in season, otherwise I just use 1 tbs dried. The Chorizo is also very spiced, so I don't have to use many spices beyond that.<br /><br />4. You are right, it is sharp, very robust flavor. It is why I always serve it with cheese.<br /><br />5. This is a basic meal for me and the kids, so I got into the habit of cooking job lots and freezing a lot for those days when I couldn't get back in time to cook. <br /><br />If you do try it, let me know what you think. Your mac and cheese is superb by the way. Had been looking around for a good mac and cheese recipe for years amd your's fits the bill perfectly.GWhttps://www.blogger.com/profile/05814327154035433443noreply@blogger.comtag:blogger.com,1999:blog-5492310882851199969.post-13601531420243489982011-02-22T08:31:40.839-05:002011-02-22T08:31:40.839-05:00A carrot? Good lord! :-)
3 pounds of meat and 4 p...A carrot? Good lord! :-)<br /><br />3 pounds of meat and 4 pounds of beans. Hmmm. 8-12 cloves of garlic. <br /><br />A boatload of jalapenos and serranos, but no anchos at all? Different. I'd guess this is a very sharp, bright chili, especially since it only cooks for an hour, compared to the 4-6 hours that some other chilis simmer for.<br /><br />You are using fresh or dried oregano?<br /><br />This looks like it makes about 2 dozen servings ... a nice big pot full. OTOH, that makes it a whole lot of food to make just to see if your recipe fits my taste. It isn't my chili style (a pound of dried anchos, a handful of guajillos powdered, 2 cans of pinto beans, 2lb of meat) but I try to be open to new flavors.drew458http://www.barking-moonbat.comnoreply@blogger.com