Unfortunately, Ted's rating was only a 3 (because of spice) and Geoff gave it a 3.2 because he thought it to be too salty (easy to remedy next time). We all thought it would have fared better if beef were used instead of chicken. So along with my rating of a 4, Seattle's final score was just a 3.4. Geoff says I give everything a 4 after a couple of beers (not so!!!).
I'm going to reprint the recipe here despite the final rating because I think it's worth it (and it's two days later and I haven't had a beer)!
12 large dried pasilla chiles
1-1/4 cups very strong black coffee
brewed from a dark roast
one 13-3/4-ounce can chicken broth
1/2 cup chopped onion
1 garlic clove, smashed
2 Tablespoons vegetable oil
2 pounds skinless, boneless chicken
cut in 1/2-inch cubes
1 Tablespoon chili powder
1 Tablespoon sugar
1 Tablespoon salt (I recommend less)
1 Tablespoon masa harina dissolved
in 1/4 cup warm water
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1) Place the chiles in a large heatproof bowl and cover with boiling water. Let stand for 30 minutes, until soft; then stem and seed them. In a food processor, puree the chiles with the coffee and chicken broth until smooth. Set aside.
2) In a Dutch oven, saute the onion and garlic in the oil until soft. Add the chicken and stir and cook until browned. Add the chile puree. Stir in the chili powder, sugar, and salt. Bring to a boil, reduce the heat, and simmer, partially covered, for 1 hour. Remove from the heat and stir in the masa harina mixture. Return to the heat and cook for an additional 7 minutes.
We went to an old standby after last week's "difficult" beer and had Yuengling Black and Tan; always a safe bet.
Photos for this week's chili will follow due to technical difficulty. OK, here's the photo. A much-reluctant Ted agreed to one photo on the blog.
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*Chili Nation; Jane & Michael Stern
Where did you find the dried pasilla chiles for this recipe?
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