Primal - Paleo Recipe Chili con OMG!

Discussion in 'Recipes' started by runswithdogs, Jan 12, 2016.


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  1. runswithdogs

    runswithdogs Monkey+++

    Stage 1
    Select the chilies.
    I use an assortment of mostly "mild" level dried mexican chilies with a few med & hot additions
    Todays assortment (11 types) as shown (yes, it ALL goes in.. except the 2 bags.. just a bit from each of those)
    chili1.

    Stage 2-Pop in a pan with enough water to almost cover & bring to a simmer, let simmer for about 25-30 minutes or until nicely softened.
    chili2.

    Stage 3-Once cooked, zap well with industrial hand blender (last time I tried a reg blender it choked out)
    chili3.

    Base sauce done, (To be continued tomorow...)
     
    Last edited: Jan 12, 2016
    Ganado, melbo, Motomom34 and 6 others like this.
  2. LargeWayRound

    LargeWayRound Monkey+

    OMG , it's the sauce . (y)
     
    Hanzo, UncleMorgan and pearlselby like this.
  3. pearlselby

    pearlselby Monkey++

    UncleMorgan likes this.
  4. UncleMorgan

    UncleMorgan I like peeling bananas and (occasionally) people.

    Can I come live at your house?
     
  5. runswithdogs

    runswithdogs Monkey+++

    LOL. youd have to fight the dogs for the couch:eek:

    Next morning....
    Step 4- Dice up 4 kg (9-10 lbs) Untrimmed Beef Shoulder from the butchers (they love me down there :LOL: ) I cut the chunks quite large. around 2"x2" id guess...
    chili4.

    Step 5- Sear (in Cast iron preferably) Try to get 2-3 sides of each piece seared & do in batches cause throwing 4kg of beef in a pan all at once wont get you anywhere

    chili5.

    Step 6- Put in Oven safe pan... I normally just put it back into the Dutch oven I used to sear but it wont hold this much... I need a bigger one! So for now Im using the Turkey Roaster

    chili6.

    Step 7- Add all the Chili sauce & spread around a bit.( Dont need to mix in as it will do that itself.)

    chili7.

    chili8.

    Step 8 - put on lid (or in this case slap some tinfoil over & leave open along edges... ) and pop in oven at aprox 75C (150F) for the rest of the day..
    to be continued this evening when its done:D
     
  6. runswithdogs

    runswithdogs Monkey+++

    Oh & add salt to taste before chucking in oven... forgot to add that....
     
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  7. runswithdogs

    runswithdogs Monkey+++

    Step 9- pull out of oven & give a stir every 3-4 hours or so, turn heat up to 160-170 after about 6 hours.
    Total time cooking is a bit flexible but I had it in about 9 hours.

    Step 10- EAT!

    chili9.

    We had with Guacamole, & Creme' Fraiche (Like sour cream only better) in a lettuce wrap

    chili01.

    + Froze some & some in the fridge for tomorrow:D
     
    Ganado, Garand69, Tully Mars and 3 others like this.
  8. pearlselby

    pearlselby Monkey++

    @Hanzo is going to love this.

    I can see the heat in the liquid around the meat. wow
     
    Hanzo likes this.
  9. Hanzo

    Hanzo Monkey+++


    You know me so well...
     
    pearlselby likes this.
  10. runswithdogs

    runswithdogs Monkey+++

    Next day...
    over Mexican Califlower rice with more Avocado & Creme' Fraiche

    chili02.

    Truth is its not "that hot" its spicy but you can still taste ALL the different flavors from all the chilies:)
     
    Ganado, Tully Mars and pearlselby like this.
  11. runswithdogs

    runswithdogs Monkey+++

    Just incase anyone was wondering,, these are the chilies I used

    Guajillo Chilli
    Ancho Chilli
    Cascabel Chilli
    Mulato Chilli
    New Mexico Red Chilli
    Pasilla Chilli
    Pequin Chilli
    Chimayo Chilli (Powder)
    Chipotle Morita Chilli
    Puya Jinta Chilli
    Pasilla Negra Chilli
     
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  12. pearlselby

    pearlselby Monkey++

    We are going to buy the meat tomorrow and this list above will help me fill I the ones I need. Brookshire and Kroger have a nice selection of dried peppers.
    I absolutely cannot wait to try this. When we lived on the gulf, you can find any pepper you will ever need. Not so much in North Texas. But, got a lot of peace of mind in the process. Tho, I still miss the gulf. The great gardening. Thanks @runswithdogs. I hope you will share more of your fine recipes.
    Have you tried the above recipe with pork? We buy a lot of pork tenderloin.
     
    Tully Mars likes this.
  13. runswithdogs

    runswithdogs Monkey+++

    Yeah, I use it with pulled Pork but usually add the sauce once the pork is cooked (low & slow) & pulled.. also use less as the sauce is a bit hotter if it hasent had time to mellow with cooking.

    General rule,, look for Mexican Dried chillies on the lower end of the heat scale with 2-3 med to hot range if you want it hotter.

    Im lucky theres a Chilli importer company over here I found that get all sorts of lovely chillies to spend my money on:whistle:
     
    pearlselby likes this.
  14. pearlselby

    pearlselby Monkey++

    Thank you @runswithdogs for the tips on pork. I will post my pics, but, mine will not be as beautiful as yours, I am very sure of that. You have forced me to work on my plate presentation...lol
     
  15. Motomom34

    Motomom34 Monkey+++

  16. pearlselby

    pearlselby Monkey++

    @Motomom34 Thanks for that site .........doesn't it look so good. I want to try that rice!
     
  17. runswithdogs

    runswithdogs Monkey+++

    I just grate cauliflower & throw it in my cast iron wok with a big glop of ghee, add whatever fine diced veg & spices I feel like (for Mexican style, garlic, green bell pepper, shallots, mexican oregano, salt, pepper, cilantro, lime juice, jalapeno, cinnamon etc)

    Fry & give an occasional stir till cooked through (add more ghee if needed as it soaks it up a bit)
     
  18. pearlselby

    pearlselby Monkey++

    100_4444.JPG

    I used pork instead of beef. My hubby just loves it. Thanks so much for the recipe, @runswithdogs
     
    Tully Mars likes this.
  19. Tully Mars

    Tully Mars Metal weldin' monkey

    Well, thanks alot @pearlselby ! Now I gotta go out and find a bunch of chilies tomorrow-I've already got the pork loin in the fridge. I was wondering what I was going to do with it;)
     
    Ganado likes this.
  20. pearlselby

    pearlselby Monkey++

    @Tully Mars I did not leave it in the oven too long (one hour) because of it getting dry. I just cannot wait to try it with the beef.
    You made me laugh out loud.
     
    Tully Mars likes this.
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