Subj : poblano chiles
To   : Dave Drum
From : Dale Shipp
Date : Wed Nov 30 2022 23:48:00

 -=> On 11-30-22  05:18,  Dave Drum <=-
 -=> spoke to Dale Shipp about Re: Biscuits <=-


 DD> As a side with eggs and meat - sure. Or with any other meal. I'm with
 DD> you on the poblano chilies. 

I can recall when we made chile verde using a moderate amount of anaheim
chiles as called for on the recipe we were using then.  The dish was
really lacking in the flavor profile we wanted.  I think that we have
now moved to using absolutely no anaheim and a majority of poblano
chiles, supplemented with some long hot green chiles for heat level.
The poblano provide a lot of flavor and a moderate amount of heat.
IIRC, your recipe also skips the anaheim chiles.

I believe that I have mentioned that where we now live, there are four
restaurants on campus.  Each one has their own menu selection that lasts
for a month (perhaps a dozen items).  We tend to eat mostly in the one
in our village, but often go to another one in another village.  All of
them will have a permanent soup for the month and then a soup de jour.
The other restaurant often has a chile as their soup.  It is pretty
decent with ground beef, kidney beans plus cheese grate on top.  We
bring a jar of chili powder to bring it up to our standards more.
Nothing we can do about the kidney beans.  We'd use small reds of some
sort (cooked separate).

We were remarking on how much better that chili was than the chili in
our closest restaurant which has perhaps a teaspoon of ground beef and
only a couple of beans.  We said that we must have gotten only the broth
and all the good stuff had been gone by earlier bowls.  Then we read the
menu more carefully.  The other chili was called "chili" and our
restaurant menu said "chili soup"!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chili Con Carne (or "Spicy Bean Soup" if you're a Texan)
 Categories: Soup, Chili, Beef, Beans, Sthrn/livng
      Yield: 6 Servings
 
      1 lb Beans, pinto; dried
      3 lb Beef, boneless; trimmed and
           -cut into 1/2-inch cubes
    1/4 c  Olive oil
      1 qt Water
      1 T  Sugar
      1 c  Onion; chopped

MMMMM-------------------------RUB SPICES------------------------------
    1/3 c  Chili powder
      1 T  Salt
     10    Garlic cloves; minced
  1 1/2 ts Cumin, ground
      1 ts Marjoram, ground
      1 ts Red pepper, ground
      3 T  Paprika

MMMMM-------------------------THICKENING------------------------------
      3 tb Flour, all-purpose
    1/3 c  Cornmeal
      1 c  Water
 
  NOTE Needs work.
  
  
  Cook beans according to package directions; drain and set aside.
  
  Mix rub spices.  Coat beef in rub spices.  Save any excess spices.
  Brown beef in oil over high heat in a heavy 6-quart saucepan.   Add 1
  quart water and onions; cover and simmer over low heat 1 to 1-1/2
  hours.
  
  Add beans, sugar, and excess rub spices (if any).
  
  Simmer an additional 30 minutes.
  
  Combine flour, cornmeal, and 1 cup water; blend well.  Add flour
  mixture to meat mixture; cook over low heat, stirring constantly,
  until smooth and thickened.
  
  adapted by Dale & Gail Shipp from
  SOURCE: Southern Living Magazine, sometime in 1977.
  Typed for you by Nancy Coleman.
  From: Nancy Coleman                   Date: 08 May 94
 
MMMMM


.... Shipwrecked in Silver Spring, Maryland. 00:03:33, 01 Dec 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)

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