Hola Mi Amigos!
Chile vs. Chili. A Chile is a pepper, so Chile powder would be the powder of a specific Chile. One of my favorites is Ancho Chile powder. It is a dried Poblano Chile and it is the most commonly used dried Chile "South of the Border". It's spectacular brick red color and earthy flavor makes it a must for a good Mole Sauce. I use this when Chili Powder is asked for in a recipe.
What is Chili and Chili (or chilli) Powder? Well everyone knows that Chili is a dish made with peppers, spices, flavorful broth, maybe beans and meat, etc. Chili Powder can contain dried chilies of any blend and other spices, like oregano. One brand is not necessarily consistent with another, so your chili will taste different to you from last time if using a different powder. I recommend using a favorite Chile Powder for a consistent taste batch to batch.
--------------------------------------------------
My first recipe today is what I'm having for dinner tonight, Green Chili. This is a house favorite here and came to us from our daughter Kelsey. She got it from a friend at work. It's easy to make, smells and tastes great and freezes well. This one uses canned chiles, if you like it HOT, just add more of the jalapeno and you'll be on the sweating over your bowl
Green Chili
Servings 4
2 Tbsp. Olive Oil
1.5 lbs. Cubed Pork
1-1/2 Tbsp. garlic, chopped
1 med. Onion, diced
2 oz. chopped canned Jalapeno
8 oz. chopped canned green chiles
15 oz. canned chicken broth
15 oz. water
28 oz. canned tomatillos, drained and crushed
1 Tbsp. oregano
1/4-tsp. black pepper
1 tsp. cumin
1/4 tsp. crushed red pepper
1-1/2 Tbsp. Ancho Chile Powder
Brown the meat and onion in the olive oil, add garlic and cook for 1 more minute. Add remaining ingredients. Simmer for 1-2 hours depending how thick you like it.
Serve with warm tortillas and a frozen Margarita!
--------------------------------------------------
Did someone say Margaritas! Here is a recipe that we use at our house in the summers. It's quick and easy and surprisingly delicious. Yes there is beer in it. Try it, You'll like it, I promise.
MARGARITAS
Serves 6
Preparation Total: 05
This magic elixer has inspired many great fantasies, business plans and even moved us to buy our first home, which happens to be in Mazatlan, Mexico. It was handed down to us by Dave and
Vicki Adams who claim to have perfected it after years of intense research. Unfortunately, they were searching for a cure for baldness.
1 cup tequila, Cuervo Gold
1 cup limeade frozen concentrate
1 cup beer
Ice
Fill your blender nearly to the top with ice cubes, add the tequila and frozen limeade straight from the can and blend until smooth. Pour the beer into a decanter and add the frozen mix to it. Stir. Pour into salted glasses and enjoy !!!
NOTE: Do not put the beer into the blender! What a foamy mess you'll make. I know!
--------------------------------------------------
Here is a simple red chili for you to try. It's really quite good and easy to make.
RED CHILI
Serves 8
Preparation Total 3:00
Ingredients
1 onion, medium, chopped
1 red bell pepper, chopped small
1 tsp. garlic, minced
1 1/2 pounds ground beef
1 teaspoon peppercorns, cracked
45 ounces Chile beans, Kuner's Hot Spicey style, 3 cans
24 ounces V-8 juice
24 ounces beef broth
2 tablespoons Ancho Chile powder
1 teaspoon ground cumin
Cook the ground beef, onion, pepper, garlic, and pepper together in a heavy skillet until the meat is colored but not browned. Turn the heat to low and cover the meat with 1 1/2 cups of the beef broth and simmer for 25 minutes
Add the beans, V-8, remaining beef broth, Chile powder and cumin to the meat and simmer for a long time (maybe 2 hours).
--------------------------------------------------
Here is a fun appetizer that can be made hotter by adding you favorite hot sauce or some chopped jalapeno.
CHILI CON QUESO WITH BLUE CORN TORTILLAS
Serves 8
Preparation Total: 35
Ingredients
1 can of Chili, No Beans
1 pound Velvetta (the Hot Mexican style)
1 4 oz. can canned green chiles, diced
2 each tomatoes, Roma, chopped
3 each scallions, chopped end to end
4 tablespoons red onions, chopped
Combine all the ingredients in a heavy skillet and heat until smooth and reach just a boil. Be careful not to burn. This can be made in a crock-pot if you have the time to prepare ahead. It takes about two hours on low.
Serve in the crock-pot at a low setting with a bowl of blue corn tortillas. Or serve with Frito's Scoops.
