Porter Chile

[corkybstewart]

I just finished a pot of this and decided to share it. Some of you may have trouble getting the chiles but you can probably find them at a Mexican food grocery store nearby.
1 lb pork sirloin, cut in 1/2" cubes
1 green bell pepper,1medium onion,2 garlic cloves
salt to taste, 1 1/2 teaspoon cumin or to taste
Whole dried chiles: 6 ancho chiles,10 guajillo chiles,10 New Mexico hot red chiles,20 pequins,
16 oz PorterHomebrewed of course)
2 cans of kidney, black or pinto beans
Soak the dried chile in hot water 2 hours, drain. This is the important step. Slit the soaked chiles open and with a sharp knife, scrape the pulp from inside the chile skin. Save the pulp. Mix in food processor with 1/4 cup of the soak water until smooth.
In skillet add 1 tablespoon olive oil,then saute meat, onion, and bell pepper. Transfer to stockpot, add 1 28 oz can of diced tomatoes, cumin, salt, chile pulp mixture and Porter. Simmer 2 hours, add finely chopped garlic and beans last 1/2 hour.
Beware: This is spicy, even here in New Mexcio

[corkybstewart]

It sounds complicated, but today I put the dried chiles in hot water on my lunch hour, came home after work and finished the whole deal in 45 minutes by myself. A helpful wife in the kitchen would cut that time in half. Then I put it on to simmer, went to the gym for an hour. When we got home I added the garlic and beans, poured myself a porter and grilled tortillas.

[DecoJuicer]

Sounds like something that might burn your nose hairs right out.

[Beer Monkey]

Originally posted by DecoJuicer
Sounds like something that might burn your nose hairs right out.

but in a really nice way.

what would be a good thing to cut out/down on to keep it flavorfull but with a bunch less spice. I love it but the Mrs. isn't found of the giant spices.

[Goban]

Seems to me a recipe that is guaranteed to burn twice. Once when you eat it and again when you… well, you get the picture. :)

It sounds very good and I will definitely try it. I love picante food. Unfortunately, I don’t have a bottle of your Homebrew.

[DecoJuicer]

People have been posting A LOT of great sounding recipes lately. Why does this have to coorespond with the RealBeerBelly Challenge? I think that I will probably make this recipe someday soon, but I do have one question...where can I get a helpful wife at?;)

[corkybstewart]

Drop the pequins and the hot New mex chile and add more New Mex mild. The other dried peppers add mild heat and tremendous flavor. And this isn't a high fat/high carb recipe, especially if you leave out the beans and go to the gym while it simmers.
And you don't find a helpful wife you train one. Mine is normally very helpful, but I screwed up and haded her a bag of fresh bing cherries from Chile. 1.25 lbs of cherries in under 5 minutes, a record for her.

[DecoJuicer]

Originally posted by corkybstewart
And this isn't a high fat/high carb recipe, especially if you leave out the beans and go to the gym while it simmers.
And you don't find a helpful wife you train one.

Actually, the beans are really good for you anyway. Full of fiber. My wife looked at the recipe earlier and decided that we are going to make some this week if we can find the chili's. My local mega-mart has a pretty good selection and the fruit market also has a great selection of dried peppers, so I am hooked up there. Although, I would be open to a trade...Some New Mexico chili's for some Michigan cherries(when they come into season of course).

By the way, I can't even get my dog to listen to me, I don't I will do all that well training my wife.

[HogieWan]

My wife makes a pretty good chile, so I might have to try your recipe to one-up her there.

I need a clarification here. You scrape the pulp from the peppers - do you toss the rest or is that what you are putting in the food processor?

[corkybstewart]

I throw the skins and most of the seeds away. I don't get real anal about the seeds, but my wife doesn't really like them. But the skins are bitter, that's why this is better than buying chile powder that has the sedds and skins ground up.

[HogieWan]

I thought the seeds held most of the heat - I could be wrong.

[corkybstewart]

The seeds and the veins that hold the seeds, but trust me, if you make this chile according to the recipe you won't miss a few seeds. And this really isn't about being hot, it needs to be flavorful also.
If it turns out too hot, you can always cut some chunks of cheddar and drop them in there, or add some sweet corn for a nice twist.

[HogieWan]

Not needing to have more spice, just curious is all.

This will also give me an excuse to buy a sixer of a good porter - mmm, porter [drools]

[corkybstewart]

Who needs an excuse to buy good porter? At my house it's a staple. Beats the hell out of bread and milk.

[HogieWan]

She doens't drink "that dark stuff"

[Insidious Rex]

Well more for you then eh?

For this years Superbowl Im making an imperial stout venison chili with some of that leg joint thats been taking up the entire freezer since November. Ive been doing this every year as long as I can remember (different chili variations at least). Generally I make a large pot of 'normal', a large pot of 'hot' and a small pot of 'spoon melter' which is habanero heavy and sometimes even pure cap laced. Cant have chili without SOME spice after all!

[corkybstewart]

Brigitte did for a while but she suddenly quit about 6 months ago. In fact she has almost completely quit drinking beer. But at the boss's house last week she was telling a Coors Light fanatic that if he put the dark beer in an opaque mug or stein he'ld never know it was dark and might even like it. So many people equate dark with strong taste and high ABV, but a smooth porter can taste jsut as "mild" as a pale beer.

[DecoJuicer]

I'm making some of this chili today. I am actually making 2 batches, one hot and one mild. I am going to take some in to work tonight. I figure that I can freeze whatever doesn't get eaten(now that I have a new freezer) and enjoy it whenever I want. That being said, I don't think that there will be much left over. I'll post later if I'm not in the burn ward.:D

[Insidious Rex]

The venison stout chili worked very well. How did yours turn out Cork?

[corkybstewart]

Mine was damn fine. It started off hot, but by the time I finished it 4 days later I think it was even hotter. The wife loved it also with grated cheese and tortillas toasted on the gas stove. If we ever have another cold day I'll do it again.
I don't hunt but I've always had neighbors who did but whose wives would n't cook venison. I've had venison chile at feast days at Cochiti Pueblo when I was in college and had some good friends from the pueblo. Makes good chili, and also great with posole and green chile.

[DecoJuicer]

I started making this chili tonight, but had to put it on hold because I didn't have any diced tomatoes, and I just sort of ran out of time. I soaked and scraped all of the peppers and my hands are on fire.

By the way guys, if you make this chili, wash your hands BEFORE and after using the bathroom(don't ask:eek: ).

Anyway, I plan on finishing it tomorrow morning. But I think now I need to go put some lotion on my hands.

[DecoJuicer]

I just finished cooking up a mild and a regular(somewhat) version of your chili Corky. It is freakin delicious!!!! I took your advise and didn't use habeneros when I couldn't find the pequins. It is still really spicy.

My first bowl I had plain. For the second bowl, I took a page out of your wifes book and shredded just a tiny bit of cheese on it(extra sharp colby from Pinconning, MI). The sharp cheese flavor really brought out the taste of the porter.

Thanks again for the killer recipe and the other help that you gave me. I have a feeling that this won't be around long. I'm off to try the mild now.:D

[corkybstewart]

Glad you enjoyed it. I agree that even without habaneros or pequins it will be plenty spicy. What are you drinking with it? And please don't say milk!!

[DecoJuicer]

Bell's Double Cream Stout. I am making the Guiness flavored ice cream(no Guiness in the house so I used the Bells) that somebody posted, and I had half a bottle of the stout left over so I enjoyed it with my lunch.

[chazwicke]

There was a discussion at the RFD strong Ale Tasting last night about spicy foods. Water and beer are not actually good drinks to tone down the fire. They said that actually something like milk is actually better because the fat content more readily reacts with the heat than water does. I never drink milk. They did say that an oatmeal stout might work better than many beers. Do not recall the explanation.

I think that in England someone is running a contest among brewers to come up with the perfect beer to go with curry.

I'd love to be a judge on that panel. I love real ale and I also love most Indian foods as well as curry.

[corkybstewart]

Water just spreads the fire. Milk is great, and I'm guessing the CO2 in beer has something to do with rinsing the taste buds, but I don't really know. I do know that Champagne is recommended for spicy foods so it probably is the CO2.

[DecoJuicer]

...And now from my "Jeopardy" file...

As I am sure you all know, food heat is measured in Scoville Units. Scoville Units were originally measured by a person eating a specific food, like a pepper, and then the scientist...who's name happened to be Scoville...would spray a measured amount of sugar water into the test subjects mouth. However many sprays that it took for the burning to stop was the Scoville Unit.

If this are wrong, blame Alton Brown from the Food Network, I'm just regurgitating what he said.

So, would sugar water, in the form of cola or some other soda, help to stop the burning?

[Insidious Rex]

Beer works ok Ive found. Its better then water which just spreads the oils. But real chili heads know bread works best. Porous solids suck up the capsaisin.

[corkybstewart]

"So, would sugar water, in the form of cola or some other soda, help to stop the burning?"

But how could you drink soda with chile? Or at any other time for that matter. Since our kids were little we've only had water, milk, juice, beer and wine in the house. If I can't drink beer, I generally drink water. One soda per month is plenty for me.

[DecoJuicer]

We don't drink much of it around here either. As a matter of fact, we still have an opened case of Coke on the back porch since Christmas. My kids get water, milk, or juice. I generally have about 3 diet sodas per week, and only at work.

On another note, I just finished my last bowl of the mild chili that I cooked up. Fortunately, I have over a gallon of the hot stuff left. I have been eating on the average of 2 bowls per day. It's like crack!!