Mugwump's Fish World

Not just easy chili...I worked hard to make it this way.  There was a lot involved.  It wasn't easy.  I had to go to the Tienda to search for the correct  dried chile's which they had.  I had to tear them apart and seed them and toast them.  I had to toast a ton of spices (some of which, like star anise I had never used) and grind them into a powder.  I used my mojate.  There were a lot of ingredients and every one had to be prepared correctly. The only thing I couldn't find was Marmite.

It was a lot of work.  I read the recipe and knew that it would be a challenge.  But I could taste it in my mind's taste buds and I couldn't rest until I tried to make it.  I started this morning at 10.  It took a lot of hands on time but left me enough time free to do other stuff until it turned me loose to do as I chose for several hours as it simmered to perfection. 

Just one more hour until it's ready. I've tasted it all along the way and the flavor is overwhelming.  I will do as the recipe suggests and chill it overnight to let the flavors blend even more.  I made enough to feed an army.  It is so very good.  I'm glad that I bought more freezer containers. 

https://www.seriouseats.com/2014/01/from-the-archives-the-best-chili-ever-recipe.html

Quote from: LizStreithorst on March 25, 2018, 04:16:37 PM
Not just easy chili...I worked hard to make it this way.  There was a lot involved.  It wasn't easy.  I had to go to the Tienda to search for the correct  dried chile's which they had.  I had to tear them apart and seed them and toast them.  I had to toast a ton of spices (some of which, like star anise I had never used) and grind them into a powder.  I used my mojate.  There were a lot of ingredients and every one had to be prepared correctly. The only thing I couldn't find was Marmite.

It was a lot of work.  I read the recipe and knew that it would be a challenge.  But I could taste it in my mind's taste buds and I couldn't rest until I tried to make it.  I started this morning at 10.  It took a lot of hands on time but left me enough time free to do other stuff until it turned me loose to do as I chose for several hours as it simmered to perfection. 

Just one more hour until it's ready. I've tasted it all along the way and the flavor is overwhelming.  I will do as the recipe suggests and chill it overnight to let the flavors blend even more.  I made enough to feed an army.  It is so very good.  I'm glad that I bought more freezer containers. 

https://www.seriouseats.com/2014/01/from-the-archives-the-best-chili-ever-recipe.html

...MMMMmmmm chili.....and yuppers...chili is always better the second day  |^|......try it over a plate of spaghetti   ;)....toasted French bread...MMMmmmmm

,,we had Italian meat/cheese subs.... w!w |^| w!w

I couldn't help myself.  I's been smelling it all day long.  I had to turn it into a meal.  I removed one large serving.  I tempered the hot/spicy with creme fraiche.  It is sure 'nuff good.  l need to ladle it into freezer containers.  I made it in a cast iron dutch oven.  I't can't stay there for long.

Quote from: LizStreithorst on March 25, 2018, 05:30:19 PM
I couldn't help myself.  I's been smelling it all day long.  I had to turn it into a meal.  I removed one large serving.  I tempered the hot/spicy with creme fraiche.  It is sure 'nuff good.  l need to ladle it into freezer containers.  I made it in a cast iron dutch oven.  I't can't stay there for long.

.....I don't blame you a bit !