Best 3 Drunken Chile With Homemade Chili Powder Recipes
Get ready to tantalize your taste buds with the fiery and flavorful Drunken Chile, a dish that packs a punch and leaves you craving more. This unique recipe combines the bold heat of ancho, guajillo, and pasilla chiles with the intoxicating essence of dark beer, creating a symphony of flavors that will dance on your palate. Served with a dollop of sour cream, a sprinkling of cilantro, and a wedge of lime, the Drunken Chile becomes a culinary masterpiece that will leave you begging for seconds.
But the journey doesn't stop there. This article also unveils the secrets behind making your own homemade chili powder, a versatile spice blend that will elevate your cooking to new heights. Discover the perfect balance of heat, smokiness, and earthiness as you roast and grind various chiles, cumin, oregano, and garlic into a vibrant and aromatic powder. This homemade blend will transform your dishes, adding a depth of flavor that will leave your friends and family in awe.
Venture further into the realm of spice with the equally enticing Ancho Chile Paste, a fiery condiment that adds a smoky and complex kick to your favorite recipes. Learn how to harness the power of ancho chiles, garlic, vinegar, and spices to create a paste that will ignite your taste buds and leave you yearning for more.
And last but not least, explore the wonders of the Chile de Arbol Salsa, a vibrant and tangy sauce that brings a burst of freshness to your meals. Discover the art of combining chile de arbol, garlic, onion, and cilantro into a harmonious blend that will add a zesty touch to your tacos, burritos, and enchiladas.
Welcome to a culinary adventure where heat, flavor, and spice reign supreme. Let your taste buds embark on a journey of discovery as you explore the Drunken Chile, homemade chili powder, Ancho Chile Paste, and Chile de Arbol Salsa. Your kitchen will be transformed into a haven of fiery delights, and your taste buds will thank you for it.
DRUNK DEER CHILI
When I cook, I usually just throw stuff together and there it is. I got so many requests for this chili recipe, I had to write it down to be able to share it with others.
Provided by Ja
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h45m
Yield 10
Number Of Ingredients 16
Steps:
- Melt the butter in a large pot over medium heat. Cook the venison, beef, and pork in the melted butter until completely browned. Add the onion and jalapeno; cook until tender. Season with chili powder, cayenne pepper, and cumin.
- Stir in the stewed tomatoes, tomato sauce, garlic and beef bouillon. Pour the bourbon, beer, and water into the mixture and stir. Bring the chili to a boil; cover and reduce heat to medium-low; simmer about 1 hour, stirring frequently.
Nutrition Facts : Calories 402.6 calories, Carbohydrate 13.5 g, Cholesterol 108.4 mg, Fat 22 g, Fiber 2.6 g, Protein 29.9 g, SaturatedFat 9.4 g, Sodium 868.5 mg, Sugar 5.5 g
DRUNKEN CHILE WITH HOMEMADE CHILI POWDER
Steps:
- For the chili: Remove stems & seeds from the chiles. Fill a small pot with enough water to cover the chiles (about 2 cups) & bring to a boil. Remove from heat and add chiles. Cover & leave for 30 minutes. After 30 minutes remove chiles from pot and place into a blender or food processor. Taste the water the chiles were in & if bitter discard, otherwise add about 1/2 cup of water to blender (if bitter add fresh water). Blend until smooth (about the consistency of tomato sauce). Push the sauce through a mesh strainer into a bowl & set aside. Chop the bell peppers & onion just enough so as to fit in blender. Place into blender along with garlic and "pulse" once or twice. Drizzle oil and teaspoon of salt over beef. In a large pot lightly brown beef over high heat, working in 3 or 4 batches, placing browned beef in large bowl. After beef has browned & been removed, add one 12 ounce beer to pot and deglaze, scraping off all the brown bits from the bottom of the pot. Add remaining ingredients, withholding the beans, cocoa powder, honey, brown sugar, & corn meal. Simmer, covered, 3-4 hours. Rinse beans (optional). Add beans and simmer, covered, an additional hour. Add honey, cocoa, & brown sugar. Slowly stir in corn meal until desired thickness is reached. Salt & pepper to taste. Simmer, uncovered 15-30 minutes stiring often. You may serve immediately, but, it's much better after a night of rest in the refrigerator. If it's too thick the next day, just add more beer. Feeds 6-8 hungry people For the chili powder: Remove the stems & seeds from the chiles, & cut into strips. Place on a baking sheet into a 250 degree oven. After about 90 seconds turn the chiles, & bake for another 90 seconds, taking care not to burn. Remove and allow to cool. Place the toasted chiles into a blender, food processor, or spice mill & grind into a powder. Add the remaining ingredients & mix until well blended. Store in an airtight container for 6-8 months.
DRUNKEN CHILI
Steps:
- Heat oil in a large pot. Add beef and brown and season liberally with salt and pepper. Drain off most of the grease (can't believe I just typed that). Add the onions and cook until tender. Mix the masa with a little bit of water to dissolve then add to the pot. Next add all other ingredients except the mole and bring to a boil then lower heat and simmer for 30 minutes. Remove from heat and mix in the mole. To really set this chili off, serve with extra sharp grated cheddar cheese and creme Mexicana sour cream.
Tips:
- To make the perfect drunken chile, use a combination of dark and light beers. The dark beer will add a rich, malty flavor, while the light beer will help to balance out the spiciness of the chile.
- Don't be afraid to experiment with different types of chiles. You can use a variety of chiles, such as ancho, guajillo, and pasilla, to create a unique and flavorful chile.
- Be sure to toast the chiles before grinding them. This will help to bring out their flavor and make them more aromatic.
- When making the chili powder, be sure to use a fine grind. This will help to ensure that the powder is evenly distributed throughout the chile.
- Store the chili powder in an airtight container in a cool, dark place. This will help to preserve its flavor and aroma.
Conclusion:
The drunken chile is a delicious and versatile dish that can be enjoyed by people of all ages. It can be served as a main course or as a side dish, and it can be made with a variety of different ingredients. Whether you're a fan of spicy food or not, you're sure to enjoy this unique and flavorful chile.
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