Ingredients
Here in New Mexico chili is a way of life. The State Question is: "Red or Green?". This recipe is so simple and easy to make that I keep some on hand at all times. It will keep in the fridge for 5 to 7 days. I usually make a large batch and freeze some. Leave your measuring devices in the drawer because you won''t need them.
Ingredients (use vegan versions):
- Cold pressed virgin olive oil (or your favorite oil)
- Flour (for thickening)
- Ground red chili, New Mexico variety - Hot, Medium or Mild
- Salt (I use Gaylord Hauser''s Spike instead of salt for zesty flavor)
- Water
- Spices
- Ground cumin (a little goes a long way)
- Oregano
- Garlic (fresh or powder)
- Cilantro (optional)
Heat some olive oil in a skillet, cast iron is preferable, add flour, a dash of salt, and red chili to make a fairly thick paste without lumps. Heat until mixture barely starts to brown. Add cold water, stirring briskly with a wire whip or fork to prevent lumping and heat until mixture begins to thicken. Add water in small quantities so that the final result is a medium-thick sauce the consistancy of gravy. Heck, that''s what it would be if it weren''t for the chili. Add spices to taste. I keep an empty Spike bottle filled with red chili near the stove and when i want to add more chili (i usually do), just sprinkle it on top and stir it in until the desired flavor is acheived. Remember that the heat tends to increase a little as the flavors blend. A key to good red chili is to use plenty of chili. If you want a mild sauce, use mild chili. Start by making small batches until you find a balance that appeals to you. If you are inexperienced at cooking with red chili (the real stuff), it may take a few tries before you get it just right but the result is certainly worth the effort.
Use as a sauce to smother enchiladas, burritos, taquitos, chili-burgers, etc. I like to mix it with beans, tomatoes and onions; A difference between New Mexican chili and Gringo chili is that Gringos put tomatoes and onions in their chili, New Mexicans put tomatoes and onions on their chili (of course there are some exceptions).
If you cannot find real New Mexican red chili where you live, you can send me a note and i''ll see what i can do. I have several good contacts with chili wholesalers and if there is enough interest will work on developing them.