I’ve received lots of queries about my chili, so I thought I’d answer some of the more frequently asked questions:
Where do you buy dried anchos? You can get them at any Mexican grocer or some regular grocery stores. In NY, I buy them either at Kitchen Market or Whole Foods.
How will the dried anchos bubble without using any oil? Have you ever cooked a flour tortilla in an un-oiled skillet? You know how when it’s cooked it bubbles? Well, it’s the same with the split-open, leathery dried anchos; when they’re hot, they bubble.
What starches can you serve with this chili as it’s not soupy like other chilis? First, let me say if a chili is soupy, then it’s not chili at least according to Homesick Texan’s standards of chili—it’s spicy beef soup. As for starches, you can serve tortillas, either corn or flour, tortilla chips, saltines like they do in some old-school Tex-Mex places, cornbread, or even fresh bread if you like. Also, it’s good with rice.
Why isn’t this chili soupy? See above. But primarily because it’s just meat, chiles and a bit of liquid. And it simmers so long, most of the liquid cooks away.
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