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My take on Chili and home-made tortillas |
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Addtotaste
Cook Joined: 18 May 2012 Location: Cape Town Status: Offline Points: 230 |
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Posted: 17 July 2013 at 11:29 |
This week my recipe is as above. With the ingredients we were given this is what I made. If you like it please click on the link below the recipe to vote.
IngredientsFor the chilli200g beef suet For the tortillas2 cups flour To serve1 onion, finely chopped MethodChilliIf you are using a Dutch oven, turn your oven on to 110 degrees Celcius. Place the beef suet in a pan on a low heat and allow to melt. You need 4-5 tbsp plus 2 tbsp for the tortillas. Cut shin into cubes and place in a bowl (put any bones to one side). Add the chilli powder and pepper to the bowl and make sure the meat is covered. When you have the desired amount take the pieces of suet out. You can also render all and put what is left over in a bowl. Allow to cool, cover, refrigerate and use later. Remove 2 tbsp of tallow for tortillas and brown meat in pot. When seared on all sides, place meat in a Dutch oven or slow cooker. Fry finely chopped celery and carrot (from Soup Mix) until soft, deglaze pan with vinegar and pour all into your cooking vessel. Pop the Knorr Stock Pot in and pour in enough water to cover 3 quarters. Turn slow cooker on low or place Dutch oven into your oven and allow to cook for several hours (I left it overnight). TortillasMix flour and salt. Add tallow and mix. Slowly add water until the dough becomes soft, kneading as you go. Cover with a towel and allow to rest for a few minutes. Warm a pan on a medium heat. Roll dough into even balls. Then roll each ball out into tortillas (I used a tortilla press. Fry them in the pan and leave on one side until they just start puffing up and then flip them over. To serveServe warm with tortillas, grated cheese and onion on the side.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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ADD TO TASTE,
Hope all is going well for you and your´s ... For a South African, you have done quite a wonderful job on Tex - Mexican ... Compliments to the Home Gourmet ... All my best. Margaux Cintrano. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Addtotaste
Cook Joined: 18 May 2012 Location: Cape Town Status: Offline Points: 230 |
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Thank you Margi and thank you for posting my links on your Facebook :)
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Check out some more recipes and reviews - www.addtotaste.co.za
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Looks great, and I really like the idea of using beef shin - here in America, the focus is (in my opinion) too much on "ground beef," leaving a lot of nice cuts out in the cold that work perfectly for things like this.
I tried to vote, but I must not be able to from work. Will do so when I get home!
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Muleskinner
Cook's Assistant Joined: 07 October 2011 Location: Wilmington, OH Status: Offline Points: 25 |
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I'm real fond of this type of meat in chili. I've been using home canned venison lately, which doesn't look like much in the jar, but the chili is great.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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I've never understood the fascination with ground meat for chili. To me, that just makes a sauce.
I want some "tooth" to the meat, and have always used and recommended shredded meat. Competition chili is almost 100% small dice. Venison makes the best chili, Muleskinner. What I do is, while breaking down the deer, save all those little bits and pieces that otherwise get left behind. These all go in a separate freezer bag and are used specifically for chili. Depending on the size of the animal, I can typically get as much as three pounds of "chili meat" that most other hunters throw away. |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Looks great!
Now I can't wait for things to cool down a little!!! nice job! |
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Enjoy The Food!
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drinks
Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372 |
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shall try again, I do use chopped meat when I make chili, however I use a 8 or 10 mm plate most of the time as I am using scraps and my wife does not like meat unless it is at least coarse chopped.
The original chili was a way to use up meat that was going bad, the principal ingredients were meat, dried peppers, what ever was left over and corn or beans. I make mine with meat, dried peppers, a potato, some beans or hominy or both and usually masa harina to thicken the broth. It is basically a hash stew with plenty of peppers. |
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