{"id":129,"date":"2009-02-16T21:18:00","date_gmt":"2009-02-16T21:18:00","guid":{"rendered":"http:\/\/greginnd.com\/gregcooks\/?p=129"},"modified":"2009-02-16T21:18:00","modified_gmt":"2009-02-16T21:18:00","slug":"ancho-chili-chili","status":"publish","type":"post","link":"http:\/\/greginnd.com\/gregcooks\/2009\/02\/ancho-chili-chili\/","title":{"rendered":"Ancho chili chili"},"content":{"rendered":"
I like chili. I like any kind of chili. I like the Texas chili that is just chilis and beef. I like New Mexico green chilis with pork. I like the midwestern hamburger, beans and tomato soup like substance that we call chili here. Everyone has their favorite. I don’t have one. I make it different every time depending on what I am feeling on that day.<\/div>\n
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So, here I was on a cold day last week looking in my cupboards for some dinner inspiration when I spied a bag of dried ancho chilis. I thought, why not make a midwestern\/Texas\/whatever chili fusion with ancho?<\/div>\n
<\/div>\n
So, I started with about 10 chilis that were seeded and crumbled up.<\/div>\n
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\"\"<\/a>I poured some boiling water onto the chilis and left them to soak for a while. For a bit more heat I also added a couple tablespoons of Korean red pepper flakes along with the anchos.<\/p>\n

\"\"<\/a>When everything was well hydrated I added about 5 cloves of garlic, salt, pepper and a chopped onion and whirred it up in my blender to make a smooth paste. I added some lemon juice and more water until it was the right sauce like consistency. My blender was almost full to the top.<\/div>\n
\"\"<\/a>To season the dish even more I toasted some spices. Here is my favorite mix of cumin seeds, corriander and a few cardamom pods. These were ground up in a coffee grinder.<\/div>\n
\"\"<\/a>For the beef I used a round roast and cubed it up into about 3\/4 inch cubes.<\/div>\n
\"\"<\/a>To make my chili, I started by searing the beef in a hot pan with some salt and pepper for a few minutes, just until it started to get brown on the bottom of the pan. Next went in the ground spices. I then added the chili sauce to the pan and covered it. This was simmered for about three hours until the beef was drop dead tender. To finish the chili I added chopped carrots and a can of kidney beans and cooked it until the carrots were tender.<\/div>\n
\"\"<\/a>My chili was served over white steamed rice with a side of 5-minute artisan wheat bread. The ancho flavor was wonderful.<\/div>\n
\"\"<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

I like chili. I like any kind of chili. I like the Texas chili that is just chilis and beef. I like New Mexico green chilis with pork. I like the midwestern hamburger, beans and tomato soup like substance that we call chili here. Everyone has their favorite. I don’t have one. I make it […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[41],"tags":[216,217],"class_list":{"0":"post-129","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-beef","7":"tag-ancho-chili","8":"tag-chili","9":"entry"},"_links":{"self":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/129","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/comments?post=129"}],"version-history":[{"count":0,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/129\/revisions"}],"wp:attachment":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/media?parent=129"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/categories?post=129"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/tags?post=129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}