I'd like to try a dried chile in a pot roast. Can I just put it in with the meat while it's cooking?

Question

I always use cayenne, but I was curious if this would work also.

Answer 1

Dried Chile Pot Roast

    * 2 slices bacon, diced

    * 1 teaspoon pepper

    * 1 4 lb rump roast, or sirloin

    * 1 or more green chile peppers, seeded and minced

    * 1 bay leaf

    * 1/2 teaspoon dried thyme

    * 2 cups diced tomatoes

    * 1/2 teaspoon sugar

    * 1 celery rib, chopped

    * 1 onion, chopped

    * 2 cloves garlic, minced

    * 1 to 2 tablespoons chopped parsley or cilantro, optional

Cook the bacon until fat is rendered. Remove bacon with slotted spoon and set aside. Sprinkle the roast with pepper and brown on all sides in bacon drippings. Add remaining ingredients, cover and cook on low 8 to 10 hours. Add reserved bacon pieces, cover, turn to HIGH and cook 15 minutes. Slice meat and serve with pan juices, rice, and crusty bread.

Answer 2

You know, I would put it in the food processor and then use it as a part of a spice rub on the beef.

We grow our own chiles and dry them, and we've had the best luck using them this way.

If you use it whole and just toss it in, there's always the chance that it will flavor *some* of the meat, but not all.  That is, unless you're pressure cooking.  In that case, whole might just do it.  But to get the heat, I'd at least slice it up.

Good luck!  Enjoy your pot roast.  :)