I really regret living in the UK, in Wales in particular, as it's virtually impossible to get any decent ingredients for a good chili. You have to order online for dried chipotle/powder and any other ingredients that aren't premade red "chili powder" that tastes loving awful.
It's also impossible to get whole jalapenos for poppers but that's another story.
I love tequila in my chili. Just a splash of two will add quite a nice flavour that people will be hard pressed to identify. Same applies to cocoa (why more people don't use this in their chili is insane - they're natural partners)
|# ¿ Dec 1, 2011 07:00|
|# ¿ May 20, 2013 16:47|
So last night I made some chilli. Given that I live in the UK and ingredients are kind of scarce since mexican stuff isn't that popular over here, I made do with the best I could:
Dried ancho, chipotle and gaujillo (I have a place nearby that sells these, luckily enough)
Red onion (didn't have anything else)
Made a powder out of some of the crushed chiles. Used this as the base for the sauce. Browned off the meat, then deglazed it with the veggies and some of the tequila. Once the tequila was mostly evaporated, added the meat back and covered it all up with some good beef stock. Added some bay leaves, a few of the dried chiles to rehydrate in the stock, then basically simmered it until the oxtail was literally falling off the bone.
Didn't look the prettiest but drat it tasted good. Did I do good, chili masters?
|# ¿ May 6, 2012 16:25|