Thumping Our Way Through Disneyland. The Dream Begins.

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Originally Posted by Thumper_Man's Wife

Chili...how do I explain that...Here in New Mexico we are known for our chili. Hatch (A town in the southern part of the state) is where most of the chili is grown here. Depending on when it's picked, will determine the intensity of the chili. The green chili, which is one of the more popular, is probably closest to the anaheim chili. So yes, technically it is a pepper. However, here in NM, we don't eat it say like a Jalapeno, Once picked, the chili's are usually roasted over an open flame, charred on the skin, and then once packaged, you can do one of two things. Either freeze the chili as is, into individual packages, for later consumption, or peel it, and seed it and then freeze it. We tend to buy in bulk, since they are only cultivated once per year. When using the chili, we defrost, and then chop it, add a little garlic powder and salt to taste, and then use it over almost everything. In some cases, such as a good green chili cheeseburger, you can use the strips of chili instead of chopping it.

Now, on the other side of the coin, if the chili's are left longer on the vine, they will eventually turn red, making them hotter and in turn, this is what is called, Chili Colorado. We tend to grind this chili down into a powder and make red chili to put on almost everything, from enchiladas, to eggs, to even hot chocolate if you want it spicy.

Usually, the way we do it, is make a pot of red chili for beans and enchiladas. we make it with pork, which is the more traditional way, but others like it plain or with ground beef. Either way is fine. But you start by making a rue, flour and butter or oil, then add the chili powder, and meat of your choice that has already been browned. From there you add water to thin out the mixture to your liking. Add garlic and salt and voila, you have red chili.

There is a HUGE difference in NM chili as opposed to Texas chili, where in Texas, chili is pretty much a meal in itself. It has veggies, meats, beans, etc all mixed in with other sauces and spices. Here in NM, we take the chili as simple as we can and use it on everything.

I hope that wasn't too confusing...

That was not confusing at all I've never heard of making chili with a rue, or with pork. I might have to try it sometime! Thanks for the idea!