Well, today was the day, my wonderful husband, The Electrician, and I were going to roast all 25 pounds, and then bag it up.
Here the Electrician is playing with the fire. (Actually, he likes to fire up the grill.) It is actually about 9 am this morning.
I started throwing the chili on the grill, and the object of roasting is to get the chili charred, and limp. Now, I will let you know, sometimes, the chili will pop and split, and you can get hit by some seeds. Yes, this happened.
The Electrician and I took turns turning the chili’s, and then when they were ready, tossing them into the plastic bag.
This is how it looked, about 40 different times, by the way….25 pounds is a LOT of chili.
It seemed like I would never get to the bottom of the box. I really don’t know how many times, I filled up the grill, took them off the grill, filled up , well, I think you get the picture.
It was a family affair, with Ms. Baby sitting outside and supervising. Although at one point, I asked the Electrician where the cat was, and apparently since both of us were distracted, she thought she would go exploring. She got sent inside.
When the last chili came off the grill, we closed all the vents, and put the lid on the grill, and tried to save some of our charcoal for dinner. We wrapped up the bag, and then set the garbage can in the garage, to let it steam for about 5 hours.
Meanwhile, I’ve whipped up a batch of chocolate chip/butterscotch cookies, and also made our Sunday Supper.
Usually on Sunday’s we eat at about 2 pm, and today, we had a salad, with mushrooms on the grill, Brussel sprouts, on the grill, grilled potato’s and the main star, smoked pork chops on the grill. I figured since we had already fired up the grill once today, we might as well keep it going. Dinner was fantastic (burp) (uhm, excuse me).
Now it was time to bag up the chili. Now, I will warn you, like we found out the other night, folk’s this chili is hot. I’m not a weenie, but it was in my best interest to wear a glove while I was bagging up the chili. Since it has steamed for about 6 hours, it renders a juice, which can be harmful, with repeated contact. I have enough experience with it to know. In the past, I’ve had my hands tingle for hours, and for goodness sake DO NOT RUB your eyes.
So, the Electrician found me some gloves, and I got to bagging.
I bagged the chili, and the Electrician was in charge of sealing the bags.
Yummo…..the things I am going to make with this stuff. On the top shelf of the freezer, is all the corn-on-the-cob, I put up. The second shelf would be the green chili, the third shelf is a mixture of seafood, the Electrician and I brought back from Biloxi, MS. The fourth shelf is my made ahead dinners. The bottom shelf, which you really cannot see, is chicken stock, I’ve made and saved. Oh yea, I do have 2 other freezers, full of this summer’s bounty too.
Plus, the aroma from the roasted chili has filled up my house and my freezer. Now mind you, this will last me all year, until next August, when I will probably order another 25 pounds. I am one happy girl right now.
As a side note, I do need to mention that I got this chili from “The Hatch Chili Farm” which is actually Berridge Farms. Here is a link to them in case you are interested…. http://hatchnmgreenchile.com They have kept me informed with e-mails, and the like, and I would highly recommend them to anyone! And the chili is FANTASTIC!!!
The cast of characters… This would be Green chili, a pork sirloin roast (although, pork chops, pork roast or any type of pork works), A couple of potatoes, onion, Chicken broth, frozen corn mine was from the freezer from some of the corn the Farmer picked and I froze. diced tomato’s, (I didn’t have any canned, so I used some from my freezer from my garden) a couple of cloves of garlic, then some oregano, onion powder, garlic powder, cumin, and ground coriander, salt and pepper, I’m not quite sure how the Tony Chatere’s ended up in the photo other than, this spice is usually on my counter most of the time.
I also cut the potato’s and onions then peeled the tomato’s. I did not have canned, so I used the one’s in my freezer than I had harvested out of my garden, I spiced them up too. I used Salt and pepper, oregano, cumin, garlic powder and onion powder…
Then, I threw the potato’s, onions and garlic into a hot pan that had olive oil heating up. I got a semi crust on the potato’s and the onions had softened, then I threw in the cubed pork. I let it get all white, and let the moisture cook out of it for a bit. Then I threw in the flavored tomatoes, and the green chili and some more spices, I usually spice things up a couple of times. When it was all together, I threw in about a palmful of oregano, salt, pepper, cumin, ground coriander, ground garlic, ground onion powder, the frozen corn, the green chili, and covered it in chicken broth…then I just let it simmer for about an hour…
About this time my camera dies, and I had to wait to take the after picture… This is what the stew looked like when I was done(actually this is what was left after the Electrician and I had dived into it.) The Electrician eats his different from me. He gets a tortilla and lines it up with cheese and then makes a burrito. Me? I warm a tortilla and slather it in butter and then use my tortilla as a spoon. I am here to tell you though, this is heaven in a bowl.
Folks, I lived for 13 years in New Mexico, I learned a lot of different cooking skills. I learned a lot about different flavors. Chili is one that I embraced. There is mild chili, and then there is medium hot chili, and then there is in your face chili…
I guess for me, when times were lean, and we ate beans and chili and tortillas for weeks on end, the flavor was there.
It’s amazing sometimes what a food can make you remember, Point in fact….When the Electrician ate his stew tonite, he smiled at me, and said “I must be used to it, but I swear, the first time you fed this to me, I thought I was going to die, but now, I actually enjoy the flavor, even though my nose is running, BUT, if my butt burns tomorrow, I’m going to get you”.
Hehehe…some things never change huh?
I could not believe when the Electrician called me today, (it’s been a very stormy day here, and he had a rain out), to tell me “It’s here, and honey, it smells good, but it might be a little spicy, because I could smell it when I opened the box.”. I squealed, and said “really, it’s here?” “yes, babe it is.” to which my brain started going into over drive and I blurted out ” We are having green chili stew for dinner ok?”
Now mind you I have fed this man chili the past few days, and I think he may have cringed when I said I was making green chili stew.
When I arrived home, Yes, to the Farmer, I made it with no hail damage to the Rav4. Although I did drive through town, and some of the streets were flooded. By the time, I got to my little town, it had basically stopped storming and the sun was out.
I stopped at the local I.G.A. (we call it Igga here), I went in a got a gallon of ice cream for the Electrician and then I happened to look at pork roasts, now mind you I only had a certain amount of $$ on me, so I calculated, I grabbed the pork roast and ice cream, and hit the road.
I actually came home and sniffed the chili (ok, that sounds a little weird) but if you have ever smelled green chili it has an aroma all to itself. I then grabbed one out of the box and chowed down, I got about all of it gone when WHAMMO, the heat hit the back of my throat, and WOW, it was good. Fresh, is okay, but when you roast it, well. Let’s just say I drooled. It brings back a lot of memories for me, some good, some bad. But most of all it awakens my taste buds.
I made the green chili stew, and it was good. The Electrician even enjoyed it, and commented on how the house smelled good, while I had roasted the chili’s. Mind you, we both got our sinus’ cleaned out, (it is a little spicy). It was worth it.
Come Saturday, I will be roasting the 24 1/2 pounds of chili on the grill outside, and I promise to take pictures. Roasted chili means fall, fall means cooler weather, and hoodies, and bonfires, and jumping into the leaves, football games, tailgating, and a BUNCH of other good stuff.
I really like fall.
For many people, they would be upset at the soft, steady rain we have had all last night and most of today. Me? I am ecstatic. I am living in an area that has been in extreme drought conditions.
We actually have a no burn order, and if caught burning, its $1000.00 fine. So, do y’all remember those boxes I brought home from the Farmer’s because his burn pit was too small. Yea, they are still in my burn pit, and are now extremely soggy.
Today, was almost like a fall day. Because the Electrician works outside, and it’s been raining,I figured I would surprise him with dinner.
When I left my house this morning, I had taken out ribs for dinner. After I had gotten the Farmer’s house back into shape, and taken care of Momma, I came on home. The ribs were still frozen, so, I slapped them back into the freezer.
While the Electrician loves my cooking, ok, most of my cooking. There are a few things that I make, that he loves. Chili is one of them. I really didn’t know how to make chili, because there are so many variations.
Until I had met the Electrician, chili to me was made with New Mexico Hatch Green Chili. I use it for stews, (Green chili stew, green chili chicken enchilada’s, tamales, most things in Mexican cooking).
When I moved to Illinois, I got introduced to a “different” sort of chili. Made with hamburger, kidney beans, diced tomatoes and spices. The Farmer helped me out with his “base” chili recipe, and I invented one on my own.
Now, while I must admit, some of my creations from base recipes, might not always turn out so well. I’ve hit a home run with this one. I still use hamburger, although I’ve been known to sneak in some chorizo sausage, I use chili beans instead of kidney beans, and I also use Black beans. I use Rotel tomatoes (diced tomatoes with green chili) (I had to find a way to get some green chili in it). I use garlic, & onion powder also fresh garlic. Then, cumin, Hungarian HOT paprika, chili powder and some cayenne pepper. I’ve also been known to throw in mushrooms, and some chipotle peppers in adobe sauce. Then just for good measure, I throw in one small can of tomatoe sauce.
Tonight, is the first time I’ve made it since last winter, and I do have to say, it came out fantastic. You know how I know that? Because the Electrician went back for more.
This post is actually leading up to a post that will have pictures, because folks, it’s harvesting time in New Mexico, and I’ve got FRESH, just picked New Mexico Hatch green chili heading my way. My plans for this weekend? I will fire up the grill and roast all 25 pounds of the Sandia (HOT) New Mexico Hatch green chili. Can you tell I’m excited about this? I just got an e-mail telling me that my shipment just went out today.
Yes, I am excited. I plan to do a few “cooking” posts. I hope y’all will stay tuned.
I’ve been shopping today. Ok, maybe not physically in the store, but on my computer. However, unlike most females, I am not shopping for clothes (although I seriously need to). I was responding to an e-mail that I received from Berridge Farms regarding Hatch Chili season 2012.
While I have lived in Illinois for about 18 years now (WOW, has time flew). I lived in Albuquerque, New Mexico for 13 years. I fell in love with Albuquerque, the culture, the FOOD, and the scenery. I loved living in the city, and being able to drive to the mountains in about 20 minutes. I spent a lot of time in the Sandia Mountains, and can actually say I did climb from the top to the bottom. I had a run in with some rattlesnakes (both boys remember that one), But, I did not get bit, and I learned just how fast I can jump from one rock to another.
I fell in love with the various types of “chili’s”. By far my favorite is “Hatch New Mexico green chili. If you’ve never tasted it, well, I’m sorry. I learned how to make all kinds of special New Mexican dishes. Carnita’s, Green chili stew, huevos rancheros, green chili chicken enchilada’s.
The smell of roasted chili, makes me feel warm all over. Oh….uhm.. I digress.
The e-mail was sent to me because a year ago, I found their website, and with the Electrician’s approval, I ordered some. The day when it arrived you would have thought it was Christmas. I fired up the grill the next day (of course, it was the hottest friggin day of the year, but well, I suffered through it, although the electrician had to finish for me, because I got over heated and had to sit in the baby pool for a few minutes). I roasted all 10 lbs, and then wrapped it up in a plastic bag and let it steam for a couple of hours. I was in heaven, my garage smelt like green chili… I bagged it all up, and placed it in my freezer. I put about 6 chili’s in a bag and ended up with about 15 bags.
Unfortunately, me, with having fresh roasted green chili in the house, I used it rather quickly, so, I
begged asked the Electrician if we could order another 10 lbs. It was close to the end of the season, and I got a good deal, and so, again when it arrived I had my own “roasting party”.
When I opened up the e-mail today, it was for pre-orders for the season. Mind you, the green chili season is usually harvested in August and ends about the middle of September or first of October. With our finances being a little different this year versus last year, he gave me a look.
The Chili price isn’t bad, it’s the shipping that is killing us. So, after a lively discussion filled with laughter AND looks. Especially when the Electrician asked me about those cans of “diced green chili” that they sell in the store and He got a straight up LOOK from me. That’s when I asked him “YOU want those can’s versus the FRESH stuff?” He just laughed at me. (He knows how to rile me up).
I think we have reached a compromise though, while I ordered 20 lbs last year, and folks I still have 2 bags in the freezer, to last me until August. This IS April right? I think 25lbs should do it this year.
So with all that being said I did send an e-mail to Berridge Farms, asking some questions. BUT, I think I will place my pre-order for 25lbs. When I receive it in late August, I will have another chili roasting session, and enjoy the smell of fresh roasted green chili.
Then I think I will make some Green chili stew, and some enchilada’s, and some tamales, and uhm…the possibilities are endless.
Don’t let the Electrician fool you though, while he may kick up a bit of a fuss, I won him over with my green chili chicken enchilada’s when we were dating. In fact, while we were sitting at the dinner table with both of my boys and the Electrician was there, he broke into a sweat after the third bite, while me and the boys kept eating. He’s manned up since then and can eat the “hot” stuff with the best of them.
Besides, it’s the best cure for the winter. If you feel a cold coming on, or any kind of sickness, eat a bowl of green chili stew, you’ll be fine, trust me.