Re-reading this, I don't know why I put corn in there. I don't think I'll put corn in there the next time.

Made this again last night. Top notch!

Well, Mainely that's how people do it.

We capitalize state names, Paul, not adjectives.

pinback wrote:Spice Mix
- 4 tbsp ground New Mexican red chile

That is a little bit confusing. Does it mean a (new) form of Mexican red chile, or does it mean red chile from the State of New Mexico?

It's a psycosomatic thing, like being able to call up the taste of something just by looking at it. Kinda like a food psychic only without all the TBS channel surrounding it.


OOOooooOOOO!


THE
MAN VS. SIXTH SENSE
OF FOOD
AARDVARK

That is not possible. You're being disingenuous.

I can smell that from here...MMMmmmmmm.

Here's what it looks like:

Must... Eat... chili!!



THE
DROOLING
AARDVARK

Spice Mix
- 4 tbsp ground New Mexican red chile
- 2 tbsp flour
- 1 tbsp cumin
- 1/2 tbsp ground chipotle
- 1/2 tbsp salt
- 1/2 tbsp sugar
- 1 tsp Mexican oregano
- 1 tsp black pepper

1 tbsp veg. oil
2.5 lbs boneless pork shoulder, 3/4 inch dice.
1 white onion, diced
6 cloves garlic, minced
2 cans pinto beans, drained and rinsed
1 cup frozen or canned corn (drained and rinsed)
1 can beef broth
1 can tomato sauce
2 cans water (use tomato sauce can)
Juice of 1 lime

1. In large pot, brown pork in veg. oil. Drain most of grease/juice.
2. Add onion/garlic, saute with pork for five minutes until softened.
3. Add spice mix, stir to combine, let "toast" for 1 minute.
4. Add broth, tomato sauce, water, beans & corn, bring to boil.
5. Lower heat and simmer uncovered for around 3 hours or until desired consistency is reached.
6. Add lime juice and salt to taste, if needed.

Best chili ever.