View Full Version : The Anaheims are here.

Bill Behrens
08-29-2009, 07:20 PM
It has been a grand year for chili peppers here at Goober gardens. I pulled up the plants in our 20 ft. row this morning. Two five gallon buckets wasn’t enough container space to even get me half way down the row so I started to use the wheelbarrow and this is what I ended up with. The next problem was how to get this many peppers roasted. I went out behind the pole barn and took inventory of what materials I had on hand, got out my sawzall , pop rivet gun and drill and went to work. A few hours later this is what I ended up with. Tomorrow our neighborhood will smell like little Mexico during the Hatch Chili festival and this winter there will be enough peppers put up for green chili 2 nights a week.



08-29-2009, 07:54 PM
WOW! that is impressive!

08-29-2009, 07:58 PM
Very cool!

08-30-2009, 12:09 PM
WOW that is pretty darn innovative, maybe you should patent it. oh yeah ,green chile my favorite...what time did you say dinner was?

08-30-2009, 06:52 PM
Very cool! Love green chili stew. Congrats on your successful garden!

Bill Behrens
08-30-2009, 07:27 PM
The “Contraption” Tuned out to be a real time saver. Here’s a photo exposé of how our day went starting about noon.16 pounds of roasted and skinned chilies or 9qts.in the freezer and 2 in the pot. This year I used charcoal briskets and a hand crank. Next year I’ll have it motorized, gear driven and propane powered.








Becky Davis
08-31-2009, 02:27 AM
Wow...That is way impressive. The peppers look delicious..just yummy. Youse guys have it down!!!

08-31-2009, 06:41 AM
All i can say is WOW impressive!!

Becky Davis
08-31-2009, 06:18 PM
Ozarksfox, how do you make green chilies stew?

Bill Behrens
09-02-2009, 10:48 AM
Becky this is for you.


Hit the "Recipe" Tabb

The Fawn Whisperer
09-02-2009, 11:11 AM
Now THAT is cool!! :) Hell I would buy one of those!!

Bill Behrens
09-02-2009, 11:53 AM
Here you go Fawny


The cost just seemed a little steep for me right now.
We have some Tomatios that I think we'll try roasting next week.

09-02-2009, 12:03 PM
Bill, you must have seen the ones all over NM, AZ and Texas especially if you were at the Hatch Festival! Two schools of thought on peeling. If you freeze with the skins still on, the roasted flavor is better. They peel just as easy when thawed.
There isn't any chile better than Hatch.

Green Chili Stew

Green Chili roasted peeled and chopped
ground beef/pork/chicken browned
garlic - the more the better
tomato sauce - optional
tomatillo - optional

Version 2

Green Chile roasted, peeled, chopped
pork cubed browned
tomato diced
tomato sauce

serve with tortillas heated over open flame (throw on the gas burner just long enough to heat. You will have some black spots. If they are dry and crisp, they are overcooked. Slather with butter and roll up.

The Fawn Whisperer
09-02-2009, 01:22 PM
Here you go Fawny


The cost just seemed a little steep for me right now.
We have some Tomatios that I think we'll try roasting next week.

Thanks Bill!! I will have it front and center on my Christmas wish list this year! :)

Lamb Choppe
09-02-2009, 05:30 PM
Those look great! The photographs are good, too.....just makes you want to reach out and grab some!

Bill Behrens
09-02-2009, 08:23 PM
These were just to pretty to roast.
They went to the fair and earned a blue ribbon.


09-02-2009, 08:57 PM
What beautiful peppers!

Kim Yonkee
09-02-2009, 09:07 PM
Very impressive, Bill. I'm tellin' you... you're a star.

We ate some Anaheims today too. But nothing like this. :)

09-02-2009, 09:34 PM
Wow. Bill dug up a recipe for something called Afterburner Cake made with green chilis. I made some tonight from the chilis we roasted in the Billy-Chili-Master 3000 this week end. Afterburner is the perfect name. It tastes like a grandma-variety spice cake until about ten minutes later when you find yourself really really wanting a beer and wanting to form a conga line.