At 02:16 AM 02/07/2002 -0500, Jay wrote:
Here's another kind of chili entirely. This came from my brother when he lived in New Mexico and he says it is of Native American origin. GREEN CHILI
Chili - The Threads

I'll add an additional Green Chili recipe (as served at the Great Cazenovia Anglican Listmeet) note - best if served with Molly's St Sams Black Ale.

Best with pork cut into stew sized chunks, not little cubes (I used brisket in Caz as that had the best price. The Native Americans in Arizona usually use pork).

Arizona Green Chili Stew
Printer version of this recipe

3 lbs pork (or beef) cut into stewing chunks
cooking oil
3-4 onions
garlic (lots is good)
water
salt
corn masa
beer - one? bottle.
green chiles cut into strips (large quantity - this is where green chili gets its name) (fresh if you can get them, canned otherwise. When I can't get Anaheims, I use a large can, 303? Don't remember my can sizes but the one smaller than a #10 can) (Carol brought me one from New Mexico when we had the listmeet).
Lots of peppers such as Serano, Tabasco, Jalapeño, or Thai depending on the heat desired.
12 tablespoons (or more) pure ground chili, as opposed to chili powder (becoming increasingly difficult to find)
small amount of oregano and comino to taste (omit if using chili powder).

Cook till transparent the onions, chiles, other peppers, & garlic, and brown pork chunks. Add water to cover. Add salt to taste.

When simmering well, add the chili, cumin and oregano (or the chili powder) (best way is to take some of the cooking liquid and mix the chili into that to prevent clumps of ground chili). Add back to pot.

Add a bottle of flat beer. (doesn't really have to be flat, and you can use an altered version of the traditional rum cake recipe, being sure to test the beer frequently to be sure its all right for the chili, then get another bottle for the chili). Cook for hours. Close to serving time, take a little of the cooking liquid and mix a small amount of masa into it, add to the chili. Cook 15-20 minutes more. Serve with warm tortillas.

No beans in sight.