Doug's Chile Rojo (and a bonus Cornbread recipe)

Just curious - did you win the chili cook-off with this recipe?

Doug's Chile Rojo (Red Chili)

In Encino, CA there is a restaurant called Chili My Soul. My favoritechili was called Rojo Grande, with a deep rich flavor and melt in yourmouth pork chunks. After some inventiveness, good guessing, andbackwards engineering, I came up with my own version that may (or maynot) taste the same, but sure does hit the spot. I've added beans aswell.

Chile Mixture Ingredients:
10 dried red New Mexican chiles
2 dried ancho (pasilla) chiles
3 ½ cups of water
2 Tbsp vegetable oil
1 onion chopped
1 garlic clove minced
1 tbsp white flour
2 tsp salt
¾ tsp ground chile
½ tsp each ground cumin and dried leaf oregano

In a dry skillet over medium-low heat, toast chiles, turning frequently, until they smell toasty, 3 to 4 minutes. Cut off thestems, scrape out the seeds, and discard. Place in a medium-size potwith the water and simmer 30 minutes or until chiles are soft. Letcool.

Pour chiles and liquid into a blender or food processor;process until pureed. Push puree through a wire strainer; discard residue.

Heat oil in a medium, oven proof pot, over medium heat. Add onion andgarlic and cook until onion is soft, 4 to 5 minutes. Add flour andcook 1 minute. Add chile puree, salt, ground chile, cumin andoregano, and cook, stirring constantly, until sauce comes to a boil.Reduce heat and simmer 2 minutes.

Tomatillo Broth Ingredients:

3 large tomatillo
2 green onions chopped
3 cups water
¼ tsp salt

Boil the whole tomatillo, green onions, and salt. Reduce heat to low and simmer for 1 hour. After one hour pierce the bottom of thetomatillo husk and shake out the contents into the broth. Discard the husk.

The Final Product Ingredients:

1 ½ lb lean pork cut into chunks
2-15 oz cans of kidney beans, drained and rinsed
1 tsp Hickory Seasoning
Tomatillo broth (see above)
Chile mixture (see above)

Wisk the tomatillo mixture into the simmering chile mixture. Add thepork chunks. Place a lid on the mixture and bake in a 275° preheatedoven for 1 ½ hours. Remove the pot from the oven. Add the kidneybeans and on low heat simmer on the stove top for 30 minutes.

Serve with Mama Benson's Cornbread.

Mama Benson's Cornbread

This recipe remains my mother's. If you cook it right it is deliciousjust the way it is with no tampering. It is kind of filling (probablybecause I eat too much) but is great drenched in butter and honey. Ifyou're used to southern cornbread this is not it. This is more moist and sweet. For a good southern meal make this and Doug's Black-EyedPeas, Chicken Creole, or Crawfish Ètouffèe. Is also a nice balancewith Doug's Chile Rojo.

Ingredients:

2 cups cornmeal
1 cup flour
1 cup sugar
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs, beaten
½ cup vegetable oil
2 cups of buttermilk (you can use regular milk as well)

In a bowl combine the 2 eggs, well beaten, ½ cups oil, 2 cups of buttermilk, or regular milk (buttermilk tastes better). Then add theabove dry ingredients. Blend well. Pour the mixture into a greased 9x13 pan. Bake it at 400° for 20 to 25 minutes. Test with a toothpick. If it comes out wet it is not done.