BeerBorg

OMG it is already snowing somewhere. It froze here overnight. I guess we're going to get stuck in Roanoke for another winter.

Well winter gave me lemons so I made lemonade... well an impromptu batch of chili anyway.
I used some canned beans I keep for unexpected power outages, stoked up a can each of beef and chicken broth by simmering some pork rib bones and vegie skins & peels. Strain the broth in a fine colander add meat from the bones, 2 cans diced tomato, sauteed garlic and onions and seasoned with some fresh ground pepper corn, cumin, coriander, mustard and caraway seeds.

I simmered some dried Morita, Guajillo and Chipolte peppers until soft, then seeded and pureed them into paste.
I add the chile paste a little at a time to the simmering pot so I can get the flavor and heat right.

Pretty quick and easy it will simmer through the first game and should be ready by the start of the second.

I like to put some chocolate in my chili. You should try it sometime if you have not.

mashani wrote:I like to put some chocolate in my chili. You should try it sometime if you have not.

I'm a big fan of mole pueblo/poblano/negro as long as the chocolate isn't over the top (ala a gringo made it ) alas BB2 is not so I don't add Mexican chocolate to many recipes.

I do have a beef tongue in the freezer and plan to do mole de lengue, with the chocolate as soon as I can find the box of my cast iron cookware.

Here's the chili after its been cooking for a while, I promise it smells as good as it looks and you can't tell it wasn't from scratch.

Mmmmmmmmmmmm!!!!!!!! That looks tasty!!!!!!!!!!!

@BB, yeah, this Gringo doesn't go over the top with it in the Chili. You really don't taste it as "chocolate" at all when I do it. It's just something extra in the background.

BB I always thought the Star City was a beautiful area. Wish I was back up in the area. Only problem is that it is a Commonwealth.