Okay all you chili challenged folks out there. First, I love Texas but I suppose New Mexico has the best Southwest Food. In Arizona they sort of mess too much with things;. New Mexico is king. IAE for the chili I cook I will use 6 to7 dried peppers, New Mexican, Ancho, whatever. Toast and then boiled down into a red gravy/pulp. Add cumin. Mexican Oregano (I can never find it so I use regular Oregano). And cubed beef. I like 1" cubes. You need that beef taste. In fact I fry the beef separately to sear the meat and get a lot of "beef taste" and then add in the cooked down peppers. Beans???? DON'T SHOOT ME but I sort of like beans, they extend the volume and add a flavor. and.....a lot of onion also 1/3 of the bulk, which cook down and sort of disappear.
Well, that's how I do it.
There used to be an annual event in Santa Fe where they had traditional southwest food with heirloom beans you can't find any more. Big gala thing with the Governor and big wigs.
On the cubed pork, I think that's Carne Adovada, which was common on ranches, a big pot always on a stove, the cowboys could come in at any hour and get some.
https://www.seriouseats.com/carne-adovada-adobada-chili-braised-pork-recipe
Well, that's how I do it.
There used to be an annual event in Santa Fe where they had traditional southwest food with heirloom beans you can't find any more. Big gala thing with the Governor and big wigs.
On the cubed pork, I think that's Carne Adovada, which was common on ranches, a big pot always on a stove, the cowboys could come in at any hour and get some.
https://www.seriouseats.com/carne-adovada-adobada-chili-braised-pork-recipe
