Finally got my chili's

[JLinza]

Picked up a bushel of chili's today. Now I just need to find time to cook... these are mild Anaheims, since the wife and kids can't handle Pueblo's

 

[SmokinEdge]

Nice haul. I have a “table Chile” recipe I’ll have to share with you. Not cooking just a process you can do with one of those bags or a partial bag.

 

[JLinza]

Nice haul. I have a “table Chile” recipe I’ll have to share with you. Not cooking just a process you can do with one of those bags or a partial bag.

That would be great

 

[Brokenhandle]

Nice haul on the peppers! What's this table chili about?

Ryan

 

[SmokinEdge]

“Table green Chile”

When I was a kid we always roasted our own green Chile at home. My dad would do at least one batch as “table Chile” this is bagged green Chile that can be placed on the table and folks can just fork out of the bowl or bag what they want.

To make table Chile you take roasted green Chile peeled and cleaned put them in a large bowl, then add savor salt and garlic powder, onion powder if you want and even BP. We do this all by eyeball to the amount of chiles we are doing, then get in there with your hands and squeeze the Chile to break it up and mix in the seasoning. Keep squeezing and mixing until the Chile is well incorporated and becomes very stringy, adjusting salt and seasoning as needed. I’ve also seen it just chopped small and mixed with salt and seasoning.

Green Chile like this is a great addition to most any meal, it’s more like a flavorful condiment. Around here lots of folks will just slap a good forkful on a warm flour tortilla and eat it.

 

[sandyut]

Oh man those looks great! I may have missed the window on this side or the mtns.

 

[JLinza]

“Table green Chile”

When I was a kid we always roasted our own green Chile at home. My dad would do at least one batch as “table Chile” this is bagged green Chile that can be placed on the table and folks can just fork out of the bowl or bag what they want.

To make table Chile you take roasted green Chile peeled and cleaned put them in a large bowl, then add savor salt and garlic powder, onion powder if you want and even BP. We do this all by eyeball to the amount of chiles we are doing, then get in there with your hands and squeeze the Chile to break it up and mix in the seasoning. Keep squeezing and mixing until the Chile is well incorporated and becomes very stringy, adjusting salt and seasoning as needed. I’ve also seen it just chopped small and mixed with salt and seasoning.

Green Chile like this is a great addition to most any meal, it’s more like a flavorful condiment. Around here lots of folks will just slap a good forkful on a warm flour tortilla and eat it.

Thats a good idea. We also like to chop up a few chili's and eat it with a tortilla. Hard to beat that.

 

[Rafter H BBQ]

“Table green Chile”

When I was a kid we always roasted our own green Chile at home. My dad would do at least one batch as “table Chile” this is bagged green Chile that can be placed on the table and folks can just fork out of the bowl or bag what they want.

To make table Chile you take roasted green Chile peeled and cleaned put them in a large bowl, then add savor salt and garlic powder, onion powder if you want and even BP. We do this all by eyeball to the amount of chiles we are doing, then get in there with your hands and squeeze the Chile to break it up and mix in the seasoning. Keep squeezing and mixing until the Chile is well incorporated and becomes very stringy, adjusting salt and seasoning as needed. I’ve also seen it just chopped small and mixed with salt and seasoning.

Green Chile like this is a great addition to most any meal, it’s more like a flavorful condiment. Around here lots of folks will just slap a good forkful on a warm flour tortilla and eat it.

That recipe work for all/most chilis Eric?

 

[SmokinEdge]

Thats a good idea. We also like to chop up a few chili's and eat it with a tortilla. Hard to beat that.

Game changer to season the Chile though.

 

[Fueling Around]

Watching
I only have jalapeno and bell pepper this year. Some of the bells ripened, but the jalapenos are not getting there. I'm planing to put some of the jalapeno in the pellet pooper for some smoke and then in the dehydrator. I have some many dehydrated pepper the folks at the gathering will be offered a lot.

 

[SmokinEdge]

That recipe work for all/most chilis Eric?

Yes sir. The addition of seasonings and the mashing/chopping is what makes it work.

 

[Rafter H BBQ]

Yes sir. The addition of seasonings and the mashing/chopping is what makes it work.

Awesome, definitely going to try yet another of you go to recipes! Thanks Eric and thanks John for letting me hijack just a bit.

 

[Chris_in_SoCal]

“Table green Chile”

When I was a kid we always roasted our own green Chile at home. My dad would do at least one batch as “table Chile” this is bagged green Chile that can be placed on the table and folks can just fork out of the bowl or bag what they want.

To make table Chile you take roasted green Chile peeled and cleaned put them in a large bowl, then add savor salt and garlic powder, onion powder if you want and even BP. We do this all by eyeball to the amount of chiles we are doing, then get in there with your hands and squeeze the Chile to break it up and mix in the seasoning. Keep squeezing and mixing until the Chile is well incorporated and becomes very stringy, adjusting salt and seasoning as needed. I’ve also seen it just chopped small and mixed with salt and seasoning.

Green Chile like this is a great addition to most any meal, it’s more like a flavorful condiment. Around here lots of folks will just slap a good forkful on a warm flour tortilla and eat it.

That sounds good. I just picked up a 2Lb bag of fresh Hatch chilies. I was thinking of chopping them up along with some Jalapenos and then following this.

 

[SmokinEdge]

That sounds good. I just picked up a 2Lb bag of fresh Hatch chilies. I was thinking of chopping them up along with some Jalapenos and then following this.

I haven’t done it, but I would think a favorite rub could work also. We have always just used Savor salt, garlic, black pepper and sometimes onion powder.

 

[BrianGSDTexoma]

I haven’t done it, but I would think a favorite rub could work also. We have always just used Savor salt, garlic, black pepper and sometimes onion powder.

I picked up some more Hatch from HEB. Looking for some more idea's? Tempted to do that relleno casserole again it so good but would like to try some thing different? I also got some melting cheese. A Mexican was right there an asked him what to buy. He pointed out one from where he was from.

Edit. I made these Enchiladas and they ended up kind of dry when reheated? I got some HEB tortillas and thinking Hatch beef Enchiladas?

 

[Chris_in_SoCal]

Thanks JLinza for the idea and SmokinEdge for the recipe. Chopped up the Hatch along with some red and green jalapenos.

My niece bought me some Chic Fil-A for dinner so I thought why not.

Tasted mighty fine.

 

[JLinza]

Thanks JLinza for the idea and SmokinEdge for the recipe. Chopped up the Hatch along with some red and green jalapenos.

View attachment 724413

My niece bought me some Chic Fil-A for dinner so I thought why not.

View attachment 724414

Tasted mighty fine.

Thats the best part about green chili's. They go with anything