Mortars and pestles RULE!!! I’ve got one of them Mexican *molcajete tejolotes
- myself – they go for about ten bucks. They take a bit of preparation, though. The first time I tried grinding my green curry herbs & spices in them I ended up with a rather – eh – earthy paste. Some of the rocky lava grit found its way into my food. Turns out you have to “season” the sucker a bit by grinding and grinding white rice into it until it’s no longer gray. But well worth it. I love my molcajete.
However, the Thai mortar and pestle seems to be a favorite among cooks – I believe Jamie Oliver (aka The Naked Chef) is quite a proponent of these. They don’t require the elbow-greasing the Mexican varieties do.
Otherwise, I just use a dedicated coffee grinder for my spice grinding needs. They work brilliantly, just don’t use them for anything else other than grinding spices, as even with thorough cleanings the flavors tend to linger – same with the mortar and pestle.
But get the mortar and pestle – they just look so cool and are infinitely useful.
And cheap.
My ceramic one works nicely and cleans fairly easily. They are a bit more expensive though.
I thought I was the only person in the world to do this. Mind you, I also use Cilantro.
Buncha Communists! Beans in chili… :rolleyes:
The best chili I ever made:
Kill moose. Skin it. Chop meat into 1/4 inch cubes. Put in stewpot. Add cumin, a ton of chili pods, all sorts, a couple of onions, some garlic, and beer. Cook until the smell drives you mad with hunger. Don’t bother with bowls and spoons…scoop it right out of the pot with giant Fritos. 
Remember, it isn’t real chili unless it makes your eyes bleed!
Only one moose?
Bah! that’s hardly a snack. 
V
I’ve used cilantro as a condiment, but fresh herbs tend to lose their potency if they simmer for long. I prefer to reconstitute dried Mexican oregano and use that instead (finding fresh here is impossible).
pugluvr: I was with you right up until the thickener, which tends to goop things up if you freeze the chili, but I do like the masa flavor. Also the kidney beans. Hate kidney beans. Pintos good; black beans good; kidneys bad…baaaad.
Wow, here I am, eating chili (enhanced with chipotle chiles in adobo sauce), reading this thread, and watching Green Acres. On the show, Lisa just said she was going to cook “rutabagas and chili!” :eek:
My touches are to use the cubed beef as stated before, a whole slew of spices (I basically throw in anything that sounds edible) and thickened with mesa flour. I love the flavor that gives it.
And…
My one touch that many people says “ew” to is to put the chili on rice. (macaroni is all right, but not as good)