Comments on: Chicken – Chorizo Chili

By: essny

essny — Thu, 31 Dec 2009 15:50:05 +0000

that’s a nicely-styled bowl of chili!

By: daveklop

daveklop — Wed, 16 Dec 2009 22:03:15 +0000

It seems like once or twice I saw someone selling potted epazote plants at Union Square, but I don’t think I’ve seen it sold cut. It’ll be worth a trip to Grand Army Plaza to see if I can find it. I’ll be the fresh stuff is especially stinky!

By: emily

emily — Mon, 14 Dec 2009 14:00:40 +0000

You know, I think I spotted fresh epazote at the Grand Army Plaza farmer’s market two weekends ago. It was sort of hidden away between one lady’s different big bunches of greens and things she was also selling. Definitely worth checking out.

As for the chili, I might have to use the ground turkey I have stashed in my fridge instead of the chicken and throw this together this week. Sounds so good, especially for these cold Brooklyn days.

By: daveklop

daveklop — Mon, 14 Dec 2009 04:46:51 +0000

Hey Brooke — epazote has a pretty unique aroma and flavor — dry, a little pungent, maybe slightly bitter. It’s hard to describe. I sometimes think of its fragrance as ‘foot-like,’ though I know that’s not much of a recommendation. Anyway it goes very well in refried beans, or in dishes where beans are a major component. Here in NYC if I keep my eyes open I’m sure I can find fresh epazote, but for now I used the dried stuff, which I get from “Two for the Pot,” the spice and coffee guy on Clinton & Atlantic. Wish I could tell you more but it’s actually a pretty recent discovery for me.

By: Brooke

Brooke — Mon, 14 Dec 2009 04:27:26 +0000

What does the epazote add? I’ve heard of it, but never cooked with it.

Glad to hear someone else ate chili over white rice as a kid! I wonder how that originated…