 Fall holds two certainties in the realm of food - pumpkin-flavored everything and chili. One spoonful of the spicy stew can warm the body from the inside out. Perhaps it’s the recollections of your grandmother’s dish on a crisp fall day. Or maybe it’s enjoying a heaping bowl while tailgating before a football game. Whatever the reason, chili is a must-have cold-weather dish, enjoyed equally at a cook-out or dinner party - and especially as leftovers. “The one great thing about chili is the recipes are really kind of guidelines,” said Stephanie Anderson Witmer, author of Killer Chili: Savory Recipes from North America’s Favorite Restaurants. “People can change it depending on their tastes.” Though many families have hand-me-down recipes, Anderson said there are a few things to remember when concocting your stew. Namely, chili can be as unique as the chef stirring the pot. “The main thing is going to be the chili peppers,” Anderson said. That includes both fresh peppers and chili powder. For those that like a mind-numbing spice, the Habenero pepper will take you well past four alarm chili. Chipotles take it down a notch and add a smoky flavor, while plain old chili powder can be added or subtracted for a milder meal. But beware: The longer your stew simmers, the spicier it will get. “Start by adding less,” Anderson said. 2. Add meat Meat is the most universal chili add-in, and for most recipes, it’s a necessity. “Certainly beef is the most popular, but a lot we included in the book experimented,” Anderson said. “We had everything from chicken and turkey to elk and catfish.” Almost every chili variety contains some type of meat, minus vegetarian chili. For Anderson, sweet Italian sausage is a favorite. “I think it adds a nice depth of flavor,” she said. 3. Stick with a style There are many different types of chili, Anderson said. Though all use chili peppers and the majority use meat, there are other ingredients that make a recipe unique. For example, Texas Red, a traditional chili from Texas, uses big chunks of beef and no vegetables other than the chili peppers. New England varieties use beans and tomatoes in addition to beef, while New Mexico Chili is made with pork. There’s also Vegetarian Chili and White Chili, made with no meat and chicken or turkey, respectively. “A lot of the spices are the same,” Anderson said. “Many use cumin to get that consistent flavor.” And then there’s Cincinnati Chili, a “really interesting” variety that uses spices like cinnamon, cloves and allspice, and sometimes chocolate. “It doesn’t really resemble the idea of chili that we have,” Anderson said. “The consistency of it is runnier than the thick stew … and it’s typically served over something else, like spaghetti.” 4. Allow plenty of time for cooking “If a chili recipe says simmer for three hours, you should simmer for three hours,” Anderson said. “You want all of those flavors to marry, and that happens over time.” This is one of the reasons that chili tastes even better the next day or two after you’ve made it. “The more time you can allow those flavors to combine, the better it’s going to be,” Anderson said. If you plan on making your chili on the stove, make yourself available to watch and stir. Otherwise, a Crock-Pot can be an invaluable chili-making tool. 5. Add your favorite embellishments For Anderson, cornbread is a favorite complement to her chili, but there are many other common additions - chopped raw onion, cheese, avocado and corn chips are just a few. And don’t forget something to wash that piping hot chili down - ice cold beer or a tall glass of milk usually does the trick. Main Street Chili from Princeton, New Jersey is Anderson’s favorite. It combines beef, beans and tomatoes and is by all accounts traditional, as far as chili goes. “It’s not going to ruin it if you make a couple substitutions here and there,” Anderson said. “You can really play around with chili.” How do you take your chili? With beans? Without? With meat? Without? Share your favorites in the comments. |
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Great artice. We appreciate your dedicaion to the sport.
http://www.chili-chat.com
The writer needs to get a handle on the difference between chilli and chile.
I am really Glad i found this blog.Added eatocracy.cnn.com to my bookmark!
I love chili and never use a recipe so it's a little different every time. I get a whole mess of whatever chilies are looking good, grind up a bunch of spices with dried chilies, both ground meat and larger stew chunks (buffalo, beef, pork, lamb, it's all made it in at some point), a dark malty beer and I'm in the beans and veggies club. I make the cornbread with sharp cheddar, roasted green chilies and bacon bits leftover from prepping the cast iron skillet.
Kidney beans are great in chili. For a vegetarian chili, try kidney beans with onion and bell-pepper. Tastes great!
Here's the recipe I use:
http://www.vegrecipes4u.com/kidney-beans-chili.html
My chili is so easy, healthy, and delicious. A jar of salsa, a can of vegetarian refried beans, one can each of black beans and red kidney beans (drained rinsed), a cup of vegetable broth, a tablespoon of chili powder and a teaspoon of cumin. I cook it in a crock pot.
Unsweetened cocoa, beer, Cidar vinegar and an assortment of fresh peppers are a must!
I mean @ UM. Sorry
@ Cole, yes because I am a novice at cooking. But you can get the same spiciness from the taco powder & cayenne pepper :) Let's just say it's a no fuss recipe for beginners & everyone who has tried it has loved it
i love lettuce salad with tabasco. once you cut lettus to slices, then you'll have only got to scatter tabasco sauce on them then with folk and nife leave no stone upturned. it's simple. and mouth-waterd then shower with persipiration
I like to use chipotle, not so much for its smokiness, but because they're very reliable in flavor. Fresh hot peppers vary too much in hotness. Not brave enough to even consider using habenero.
Pro-Bean, just because it makes the chili better. Adding more flavor and texture to what would otherwise be a one-dimensional dish is a good thing. I like a duo of pinto and red kidney beans.
Vegetables are limited to tomatoes (a must for the acid), garlic, onions and maybe corn. I'm sure fans of vegetarians chilis would say otherwise, but other vegetables just don't hold up well in chili.
The meat, ground or not, has to be fatty. It's pretty pointless to use lean cuts of meat in any dish that's going to be cooked for a long time. Fat is flavor – Don't be afraid of flavor.
3lbs of ground beef
1 large onion (diced)
2 cans of chili beans -hot or mild (or one of each)
2 taco powders – hot or mild... or one of each!
2 diced cans of tomatoes w/jalepenos
Cayenne pepper to tast
Salt to taste.
This is really easy to layer and divide! Cut the beef roll in half and start browning, emply in one can of tomatoes, one can of beans and half the diced onion. Add some Cayenne & salt. Drain all the grease out of the beef, when it's brown add the taco powder as instructed. When done, dump on top of everything in the pot (which should be slow simmered)stir the first half all together and repeat!!
You do realize that there's no actual chili (peppers) in that recipe!
I was already planning on cooking chili this weekend, and now it's a sure thing. My chili is nothing fancy mind you... My family and I can't tolerate much spice in our cooking, so the chili is pretty mild. I take a big package of ground turkey, cook it up, and throw it in with canned diced tomatoes, chopped onions, mild peppers, and an abundance of dark red kidney beans with chili powder, garlic powder, black pepper, and cumin. Let it simmer for a good long while and we've got chow for a week and a half. Top your bowl with some shredded cheddar cheese with a fresh, hot cornbread muffin, and life is good.
The only problem is I don't know how to make a small pot of chili, so I end up sharing with friends and family so it all gets eaten before it goes bad.
Nothing beats some thick green chili with pork from SoCol (Southern Colorado). I've lived here 3 years, and I look for it everywhere I go now – But nothing else compares.
SoCol? Green chili? Since you have likely not had it do me a favor...Plan a little getaway to NM (not far from where you are). Colorado has adapted their own version of NM Green Chile and although it may be good, no way it beats the original NM Green Chile. It's like going to Wisconsin to get deep dish pizza. Sure, it's deep dish and will be tasty but...it will pale in comparison to Chicago deep dish.
You smellin' what I'm cookin'?
Like I totally agree!
No beans in real chili! Just hot and spicy. Like adding venison and beer to give it more depth of flavor. Go Horns!
Sorry..GOTTA have beans..dark red kidney beans are the best..those wussy so called "chili beans" are for the dogs..literally!
mmm traveled to the south last weekend and ordered chili at a local joint. completely forgot when a southern descrip says "with a bit of spice" my northern tongue was on fire. all good though, washed it down with a pumpkin beer and a side of jalapeno cornbread. much happiness. glad to have ya back, chilibeans!!
I'm going to make some mean chili dogs and queso for the Brock Lesnar fight this Saturday. If anyone has some stoner-pleasing recipes for awesome-o chili please reply. I want to try something different. I was going to attempt a pho-style chili fusion but thats dangerous thinking.
I'm so hungry after reading through this article/all these comments D:
People should try using cinnamon as a topping (not mixed IN but shaked on the top). Yes it sounds weird but I swear its perfect with spicy chili. Youll thank me after you try it.
Half beef, half spicy italian pork sausage. Corn. Beans. Tomatoes. Chili powder. Enjoy.
I found a great slow cooker turkey chili recipe and it's awesome! I love making it. Chili is something you can easily adjust the spice on depending on the crowd you're serving it to. I use turkey and two kinds of kidney beans...made it for my office once and the guys didn't even realize it was lean turkey until I told them.
AND HERE'S A GOOD TIP IF YOU ACCIDENTALLY MAKE YOUR CHILI TOO SPICY: Cut up a raw potato (i.e. one you would normally use for a baked potato) and place the pieces in the chili. They will soak up some of the spice and you can remove them before serving. Also, add an extra can of kidney beans.
Interesting. I knew a potato would draw the salt out. I didn't know it would draw the chili pepper out.
I like a good chili dog with cheese more than a bowl of chili. So no beans, fine ground beef and not too soupy. Theres a place here that does a chili dog thats to die for, they make the chili from scratch and use natural casing Vienna Beef dogs. Its one of the best things Ive eaten.
The best way to eat a chili dog is covered with chili & beans, and sprinkled with cheddar cheese!!!!!
Chile dogs rule! Mine is with kraut and onions. Chile burgers, chile cheese fries, gotta have 'em!
That's my next favorite way to eat a dog!!
My bean to meat is about a 50/50 ratio I use a can of tomato juice and diced tomatoes, and I limit my spices to Ground Chili Pepper, some Black Pepper, and use lots of Garlic (fresh & powder), some onion, and No-Added-Salt!!! Sometimes I will add a little allspice?
I like Road Kill in my chili! Mix it up and put it under my hood for 8 hrs. Excellent!
Please be careful Tommy, I almost ran you down last night. I thought you were an armadillo.
Yea,I'm gettin a little older,but I had to put that skunk in my chili for extra flavor and aroma!
Thanks Steve for the great tip on washing pepper oils off the hands using vegetable oil before soap and water.
My secret ingredient.
Put 2 or 3 heaping talblespoons of unsweetened cocoa into your meat when you are browning it.
It is a good substitute if you do not use a Molee.
Unsweetened cocoa and LOTS of cumin. Mmmmmm....
I use ground venison in my Chili. I love it. We almost always use venison for our red meat needs in my house. Its wonderful and very lean.
A rather strange article.
"1. The longer your stew simmers, the spicier it will get."
Actually, cooking takes the heat out of fresh chilis. To keep them hot, put them in at the end.
"2. Add meat"
Texas is beef. Mexico is pork. Use a course grind – you butcher knows it as "chile grind." Or, use stew meat.
East coast beef comes from Florida. It doesn't taste as good as western beef, especially since they began bringing them to slaughter earlier to save money. Pork stew meat makes a tasty chile. If you need to cut down on uric acid, use ground turkey. Forget chicken or fish, this dish needs a flavorful meat to stand up to the spices.
"3. Stick with a style"
Texas cowboy chile is the only "authentic" chile, say some. But remember that chile is a poor man's stew. You can put in whatever you've got.
Don't like beans in it? Add diced cooked potatoes instead. They're better than beans. Next day make a chile and cheese omelet.
"4. Allow plenty of time for cooking"
Use common sense. The tougher the cut of meat, the more time it needs. Sirloin tips are fast. Ground meat is fast. No need to cook all day.
...................................
In the Southwest, "chili" is the pepper. "Chile" is the dish with meat.
No Chile is the country with bad mining safety.
You have that completely backwards. Chili is the dish with meat and Chile is the pepper.
I made a batch last night. I use stew meat tenderized and cut into small cubes. Brown it with olive oil and then add tomatoes, dark red and light red kidney beans, onion, red and orange bell pepper, green chilies, and cellery. Toss in chili spices, salt flakes and water to complete it. Boil and then simmer for at least 2 hours. Always comes out tasty.
Chili is my all time favorite, I Just finished putting on a batch this morning, loved it as a kid and now my grands do too! You're right about adding little twists to family recipes. I have been cooking my version for 35 years, its much milder on the spices than most, and I serve it with sweet honey cornbread and corn chips. I like to call it " Confetti Chili" because I use different colored bell peppers (green, yellow, orange and red), both dark & light kidney beans, and black beans. I will also sometimes throw some corn in it too. Can't wait to dig in, the aroma is making my mouth water!!!
Now that sounds GOOD! Gonna have to check it out.
Mad Chili with some leftover burnt ends from a smoked brisket. You can check out pictures and full recipe here:
http://www.smokingmeatforums.com/forum/thread/82900/burnt-ends-chili-with-qview-of-course
Hey,Kat's still on vacation. Give us your favorite chili recipe.
I don't understand why most of Texas hates beans in chili, but I think they add depth, so I use them when making mine.
Just did a chili cookoff at work! 3 lb chuck eye roast cut by hand in to small diced pieces, 2 roasted poblanos, 1 jalepeno, 1 green pepper, 1 onion, 1 can drained black beans, 2 cans fire roasted garlic tomatoes, 1 sm can tomato paste, 5 cloves minced garlic, 1 bottle Heiniken, salt & pepper to taste, 1 tsp dried oregano, 2 tb cocoa, 1tb white sugar, chili powder, 1/4 tsp cayenne pepper, hot sauce to taste. (I used Arizona Heat) Add or subtract to taste what ever you want...but it was good!!!
"while New Mexico Chili is made with pork." – Sorry, no such thing as "New Mexico Chili"
Now I do know of such a thing as "New Mexico chile" made with the New Mexico green chile. There is absolutely no prerequisite to have pork in it though. (Actually, pork goes more with red chile around these parts anyway.) NM chile is not even a meal (unless it's green chile stew), it's a topper (as the chiles themselves or as a sauce). NM chile can in no way, shape, or form be compared to Texas chili, or any variation thereof. Just ask ANY New Mexican and you will hear the same thing (but with lots of cuss words added and derogatory language aimed at Texas and its' citizens).
Now me, not a native New Mexican, love both Chili and Chile. I actually cook my Texas style chile with as much NM influence as possible and its fantastic! I use red chile powder (NM red chile not chili powder as most know it), pinto beans instead of kidney (sometimes half pinto half black beans), green chile powder, and chopped green chiles instead of bell peppers. Always turns out amazing!
A lot of recipes do not necessarily call for chili peppers – just chili powder or a chili-seasoning mix. Personally, as someone who finds even medium salsa too hot, I enjoy using lots of bell peppers and then, if anyone wants it hot, add a pinch of powdered red (cayenne) pepper to theirs.
I like my chili with no beans, venison sausage added and with plenty of onions and cornbread.
Along with the standard chili powder with meat, tomatoes and onions, add some celery hearts, some worchestershire sauce and a teaspoon of sugar while simmering. Add cooked pinto beans at the end. Outta this world.
Another great hard-hitting story from the Cable Snooze Network. (By the way, are you guys aware we've been in Afghanistan for 10 years?)
Are you aware that Rick Sanchez put your phone # up in every rest area bathroom in Florida?
I'm reading it now:
'I'm you man, call me anytime, I'm good for tops, bottoms, backdoor, tea bad, squishy frog... just CALL me'
so that is you?
"Squishy Frog"...?
WTF?
if you've never tried it, the 'squishy frog' can elevate your game to a new dimension, just be wary of the dark side
This is the food blog section of CNN, doofus. Just happened to be on the main page since it is an interest piece, as well. Go to the politics section.
Loser
If you're trying to sound 'smart' or so interested in current events – you lose. You obviously can't even read if you can't tell the difference between the Food section & the News section. What a poser.
Here, here. Thank you.
I haven't made chili since last year. I ate so much I thought I would pop. My favorite side with a hot bowl of spicy home made chili is jalepeno cornbread (corn, jalepenos, sharp cheese) with lots of butter. I wish it would get cool enough down here to make some. It just doesn't seem right to me unless the weather is cool and damp.
I'm also a fan of White chili with chicken.
Chili is right in the heat, cold, mild, rain, sunshine, snow, hurricane, apocalypse...you get the idea.
Jalapeno cheese cornbread is delicious, especially with chili.
I've never had white chili but would like to give that a try...sounds good.
OMG, forgot about Jalepeno Cornbread!
Note to self: remember to make this even if the kids don't like spice. They are bringing you down and you are losing your MoJo.
ground turkey, fresh tomatoes that I put up in the freezer in summer, a good quality chili powder, cumin, white and black pepper, poblano peppers, pinto beans, brown sugar and 1/2 dark beer.......get the crackers..: .
Sounds delicious!!!
we always, always make chili for Halloween. mmmm
That must make a mess in the kids treat bags...:(
LOL
And turn them to Freddy Kruger if they trip on the door jamb and it gets tossed in the kids face ala Kevin from The Office.
Jdizzle McHammerpants- I know it wasn't really and it was just a skit or whatever, but I did feel so bad when he dropped that big pot of chilli. D:
So where are the recipes you egg head jerks? You are 2 points from being first class a#%&(@*s.
No matter what the recipe says, you have to work with it to make it your own. I haven't used a written chili recipe in 25 years.
I don't think I've ever used one once. It's all about taste.
Look up V8 chili. ( Think it's 5 ingredient or something) I used that as my base recipe and tweaked from there. Definitely have to kick up the cayenne for the heat. I liked the idea of getting those veggie servings right off the bat from the V8. It makes a nice chili base (I use more meats and beans than the recipe to make it thicker) without trying to mess around with tomatoes and/or tomato paste with water...Makes it easy and delicious!
I get a lot of flak about NOT putting beans in my chili. Whatever. I'm with Texas on this one.
Stay strong. NO BEANS in chili.
Me too, although folks I've served my chili to now prefer theirs with NO BEANS.
Never had Chili without beans. Would not mind trying it, just do not see it changing my views on the subject. On the topic of meat though, I prefer Deer all the way!
Yeah, I dont like the beans either, but I put them in there for the people that do. Little fiber never killed anyone lol :D
I found a good one in Yankee Magazine last year called "Boomer's Revenge Chili" It's in their archives for last fall (or the year before). Just made up a batch on Sunday. Also, a great cornbread is the mix from the Kenyon Gristmill in RI. It is very easy to make and sold nationally.
Put some frozen corn in during the last 10 minutes or so while cooking. Adds a nice sweet, crunchy flavor.
Good suggestion. I'm going to give that a try.
Thanks for the idea. I am making a HUGE crock pot full and have all kinds of goodies to go with it, sour cream, cheese, corn bread, crackers. I will give it a try! :D
That is really weird that I made chilli in the crock pot this morning and there is this article about it.. Must mean today was a good day to make chili!
I know, right? What a coincidence as Xeneizetomi pointed out. That time of year.
LOL! Hilarious!
Man, this is too scientific. Chili is so good because you don't need a recipe. You can put almost anything you want in it, add the chilis and run with it. I always use a variety of peppers. A couple habaneros, some jalapenos and mild yellow, green and red peppers. I generally have lots of beans in the cupboard, so I use whatever types I have on hand and whatever meat (or not) I have as well. Dried meat works surprisingly well, and venison makes an excellent chili.
I like the simplicity and variety of it.
My Aunt gave us a butt-load of different peppers from her garden 2 weeks ago. MMmmm! Freshness guaranteed!
Nice. Fresh peppers are the best.
sounds painful
Not for Richard Simmons.
tru dat, my trunk comparment is ample and ready
Definition of CHILI CON CARNE
: a spiced stew of ground beef and minced chilies or chili powder usually with beans. Must come up with other names......it is not chili without ground beef, peppers, and beans.
Chili con carne includes meat! that's so weird!
Can you tell me what's in my chili con queso?
That's not true. Chili was originally made with dried meat, fat and peppers. It was kind of a spicy traveler's stew, and was made with anything you could carry with you on a long journey. Dry beans were added to the mix often as they were readily available, cheap, kept well, and filled you up.
Sometimes in the days of primitive refrigeration, chili was made from meat on the verge of going bad. The spicy peppers, and flavors you could add in made one last dish out of meat that might otherwise have been thrown out.
The point is, at the beginning, there was no set recipe for making chili. In fact, it would probably have been odd to see ground beef in chili of long ago. Only more recently have people laid claim to a specific format for chili – ground beef, peppers and beans. But that doesn't mean that's right or the only way to make it. You don't have to have beans, and you can make vegetarian chili without the meat. Traditionally, any way you like the chili is the right way.
Thats not 4 alarm chili, that Chernobyl !!! Hence the moniker Evil Grin. Something tells me your recipe is for die hard beer drinkers as well. My eyes are watering up all the way from here LOL
A nice cold beer or three DOES take the edge off of a spicy chili. ;)
I've never been good at toning down the spice in a chili, I'm afraid. Took me a little while to find a way to make it so that my family and friends would eat it too.
I have the best chili recipe in the state of Texas. The funny thing is that I got it from my brother-in-law who was born and raised in Queens, NY.
D'oh-All Texas Ranger fans are saying a silent prayer for you at this time. Please remove your hat.
For a warm chili even the kids can enjoy, try the following: Beef, Light and Dark Kidney beans, diced tomato (canned is fine), Tomato paste for thickness, chili powder, green bell pepper and onion diced. You could even sneak in some diced carrot for those picky little eaters. Add some spicy jar pepper or pepper sauce personally if you or the hubby like it spicy. Crackers, cheese, or chips are an easy add. Mind you, all the adds can make it extra salty... Drink lots of fluids. =)
NO BEANS! Otherwise, not a bad recipe.
I like putting beer in mine in addition to all the other classic fixin's. About a half a bottle to 3/4 bottle of a mild yet full-flavored beer (I like Yuengling the most).
I like Yuengling! But ever since I moved to the west coast I haven't been able to find it. It was very upsetting.
I live in Yuengling country.I'll have one for you soon.
Works for me! I will get my wife to do up a batch of pho as well...:)
I already feel full.
BTW, had some mean Red Curry last night, but it was no match for me. BWahahaha! Ninja, Please!
Well I guess I better think ahead for this party-Will 12 rolls of Charmin be enough or do ya'll prefer Nice&Soft?
Just get out the garden hose and drag it all the way to the bathroom.
Never made, nor eaten chili, but I do make a mean cornbread...
Let's Party! Jdizz and I will make the chili and you can make the cornbread. Got enough Butter?
"You ain't getting my cone-bread!"
Ironic. Just bought a bunch of groceries for chili yesterday. Cornbread is best side. Have yet to find ANY food that is to spicy to eat. =)
Coincidence, yes. Ironic, no. Irony is when something happens thats the complete opposite of expected.
People misuse it all the time, but that's no excuse!
I knew it when I typed it, but had little time to correct. Manager was walking up to my desk. Hit "POST" asap and changed screens. Didn't figure I'd get an English lesson, but thank you.
@Jdizzle: I'm in the same situation. I try and post comments but I always have to watch my back for my ninja-stealth boss.
SLAPAHO!
Get back to work! I don't pay you to sit around trading quips all day. Don't make me demote you to Lieutenant!
Just noticed he didn't catch the "to" that should be "too" [spicy].
Score: 1-1
Made a big pot of this yesterday afternoon while watching my beloved Rangers lose. Sigh! For a true bowl of Texas Red try Wick Fowlers 4 alarm chili mix. And NO Beans.
They'll get it.
I made a pot of chili a few years back and thought "Why not try some Habanero chilis in this batch"? Well I was drinking ice cold beer and chopping the peppers when nature called. It wasn't 15 minutes later that I started getting this BURNING sensation and it WAS NOT on my hands! Learned a cooking lesson on that one.
Did that with Ben-Gay once in HS football on accident. That's a lesson you learn once.
My Ben is gay? You have turned him to the dark side Jdizzle-What will I tell his mother?
Yeah, watch out for taking out your contacts as well. I chopped up some serranos, washed my hands with soap and water a few times, then tried to take them out...BAD IDEA. I thought I was going to be blind for life. Then I remembered that capsaicin is fat-soluble, not water soluble. Rubbed my hands wtih a few tablespoons of vegetable oil, then washed it off with soap and water, then tried to take my contacts out again. Worked like a charm.
"And NO Beans."
Richard, I hate to tell you, but I don't think you like chili. Oh, and go Rangers!
Chili should have no beans. I save the beans for beans and rice.
Friday night might be the night for the Rangers!
Ditto on the no beans...
"Wick Fowlers 4 alarm chili mix" Anything with the words "chili mix" is not real chile. Texas chili is meat, tomato sauce and pepper. Come to NM and try real Chile.
O.K. you caught me! I was just excited about the game and didn't want to stand over that hot stove all day. But no excuses,it was wrong and ya'll do have some mean enchiladas with green and red sauces in N.M.
Here here!