Khunter
Well-known member
Not quite. I lived in NM many years. the pods and the ground pure product are “chile”. Red sauce such as enchilada sauce is red chile sauce. but the meaty Red Chili is correctly called Chili and made from chiles.
Magdalena Chili
- Thread starter beaglegun
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Khunter
Well-known member
that is a very nice looking “stew” but not “chili”.
Mom was from OH, and it was rough.
Dad was a seafarer and as such adventurous. Hence the Carrol Shelby Texas Chili mix . Red chili with chunks of beef and beans and rice on side. He always added cayenne. Masa.
I took after dad and went further....to the roots. NM.
Chile Colorado is red chile. I use red Northern NM chile powder.
Chile Verde is green chile. I use local roasted green chiles. Or Hatch Chiles. The best IMHO.
Texas is east NM. Or Tejas as it is known in NM. They have a thing called chili. Everyone does now.
My favorite is Chimayo Chile. Orange with intense complex flavor.
My go to is elk and red chile . Chile Colorado.
I often mix pintos in with any ground meats.
Good source of info and recipes, history and basic original NM food is The Feast of Santa Fe by Huntley Dent.
Lived with a Limey chef and she perfected the flavor without intense heat. She could not take my Socorro Chile nor hot green chile pods.
That's what chocolate is for...I learned that from my Nana. She was Dominican. Spanish Blue Bloods.
It soothes the heat. Chocolate milk is the modern version.
Dad was a seafarer and as such adventurous. Hence the Carrol Shelby Texas Chili mix . Red chili with chunks of beef and beans and rice on side. He always added cayenne. Masa.
I took after dad and went further....to the roots. NM.
Chile Colorado is red chile. I use red Northern NM chile powder.
Chile Verde is green chile. I use local roasted green chiles. Or Hatch Chiles. The best IMHO.
Texas is east NM. Or Tejas as it is known in NM. They have a thing called chili. Everyone does now.
My favorite is Chimayo Chile. Orange with intense complex flavor.
My go to is elk and red chile . Chile Colorado.
I often mix pintos in with any ground meats.
Good source of info and recipes, history and basic original NM food is The Feast of Santa Fe by Huntley Dent.
Lived with a Limey chef and she perfected the flavor without intense heat. She could not take my Socorro Chile nor hot green chile pods.
That's what chocolate is for...I learned that from my Nana. She was Dominican. Spanish Blue Bloods.
It soothes the heat. Chocolate milk is the modern version.
noharleyyet
Well-known member
Have used chocolate once Hank, think it was a New York recipe. Wasn’t terrible but once was enough
I have a recipe for beans that requires a splash of jalapeño juice, cooked to soft juicy red beans, and a stiffler. Cumin, salt, pepper, garlic, chili powder. Separate the beans from the juice & drill to separate the skins from the pinto pulp while adding the juice to attain proper viscosity. I want to see the skins still in the mix. Add elk burger, if you have it, sparsely. Not too soupy, not dry. It’s also a tasty red taco filler, just add veggies and shredded cheddar & a little wine sauce.
I like the beans as much as chili.
I have a recipe for beans that requires a splash of jalapeño juice, cooked to soft juicy red beans, and a stiffler. Cumin, salt, pepper, garlic, chili powder. Separate the beans from the juice & drill to separate the skins from the pinto pulp while adding the juice to attain proper viscosity. I want to see the skins still in the mix. Add elk burger, if you have it, sparsely. Not too soupy, not dry. It’s also a tasty red taco filler, just add veggies and shredded cheddar & a little wine sauce.
I like the beans as much as chili.
Chocolate milk is the drink to have with kids and New Mexican or Mexican food. I've had to resort to a glass once in a while.
I have made Mole sauce with chocolate and peanuts ....I know. I use base from Mexican/Hispanic food isle.
But order chicken mole sometime from a legit restaurant.
I buy Cortez Pintos every year now in burlap bag. NM grows few pintos these days.
Also Anasazi beans are very good.
The red beans and rice on side comes from East Tejas and Louisiana. A guy from Arkansas told me once.
Khunter
Well-known member
Indeed a great cookbook by Dentley!
Phaseolus
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As a connoisseur of the genus Phaseolus I encourage you to eat more beans, most especially pinto beans.
noharleyyet
Well-known member
When we hunted around Dolores we'd bring a couple bags home from vendors near Dove Creek. I believe that is near your stomping grounds...
Phaseolus
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Close, I was part of CSU’s bean breeding program for 30 years, I performed seed increases for F2’s and above as well as managing the Foundation Seed program. I was based at Fruita Research Center in Fruita, Colorado. If you eat pinto beans it’s likely they have my fingerprints on them.
Fun Fact: The Dove Creek (Cortez, Dolores, Yellow Jacket) area bills itself as The Pinto Bean Capitol of the World. In terms of production by county they rank 13th in Colorado.
Fun Fact: The Dove Creek (Cortez, Dolores, Yellow Jacket) area bills itself as The Pinto Bean Capitol of the World. In terms of production by county they rank 13th in Colorado.
Wildabeest
Well-known member
Most mole recipes I’ve seen, and the one I make, call for bitter chocolate. To me it adds more of a coffee aspect to the taste than anything sweet, smooth, creamy or chocolatie.
JShane
Well-known member
How many varieties of pinto beans are there. Asking for a friend
Phaseolus
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It’s an unknowable number. A bunch would be my best guess. If you understood how few dry bean breeding programs there were in the late 70’s, 80’s, and how much genetics were shared…
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HSi-ESi
Well-known member
Khunter
Well-known member
Very cool. My family homesteaded and grew dry land pintos in Dove Creek. I miss getting a big burlap bag of our beans each year.
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Phaseolus
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I just picked up a couple of 50 pound bags of 2024 crop beans from The Beanery in Delta. There’s nothing like fresh pinto beans, they have a better taste and cook much faster than older beans.
Fun Fact: The dry pack beans you buy in a grocery store are likely two years or older. As beans age their color goes from white to brown. The darker brown the older the beans. I’ll make an analogy, if you are a coffee drinker do you want fresh aromatic beans that are nice and ‘oily’ or are you ok with older dried out coffee beans? Same thing goes for pinto beans.
Khunter
Well-known member
I would arrive at my grandmothers house in Farmington after harvest and she would have 30 or so sacks of fresh pintos on the porch for family/friends distribution.
Long as I am on memory lane, will share photos.
My grandmother is one of the kids in this photo of at the Dove Creek homestead.
Meanwhile, over the border to the SW in Az my great grandfather ran a trading post. In this photo he is dressed up for his annual appreciation feast where he would invite all to enjoy mutton and more.
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Hem
Well-known member
We love heat. Some great ideas above.
Nobody mentioned acid reducer for dessert
Nobody mentioned acid reducer for dessert
Hem
Well-known member
Never had any problem until recently with acid reflex. Hatch peppers guaranteed to prompt a middle of the night " wake up, sit up, barf" response. Sad.
Little pill works.
Not ready for the little blue pill yet.
