I am making chili right now. I'm experimenting with marinating the meat.
One bottle Negra Modela, two anco chiles, one California (both dried, the ancho smells like raisins). Simmered until the beer is reduced by about half, in a covered pot.
Drained off the beer, added it to the meat (about a pound and a half of ribeye) and whirled one more ancho in the spice grinder.
I'll brown with some cumin and add to the tomato and beans.
I also have half a dozen tomatoes roasting in the oven, with olive oil, kosher salt, cumin and a dash of dried oregano. When theyhave shrunken and dried, but not to the point of being little lumps of leather, they'll get chopped coarse and added too.
no subject
I am making chili right now. I'm experimenting with marinating the meat.
One bottle Negra Modela, two anco chiles, one California (both dried, the ancho smells like raisins). Simmered until the beer is reduced by about half, in a covered pot.
Drained off the beer, added it to the meat (about a pound and a half of ribeye) and whirled one more ancho in the spice grinder.
I'll brown with some cumin and add to the tomato and beans.
I also have half a dozen tomatoes roasting in the oven, with olive oil, kosher salt, cumin and a dash of dried oregano. When theyhave shrunken and dried, but not to the point of being little lumps of leather, they'll get chopped coarse and added too.
TK