The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: Miss Mia on October 19, 2008, 11:11:41 PM
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It's that time of the year that chili starts sounding really good for dinner.
Alas, it's one of those things that everyone does different. Beans, no beans. Spicy, not spicy.
Share your recipes. :)
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My basic/starter chilli recipe...
3 pounds of ground beef
one large onion, medium dice
one large red pepper, medium dice
2-3 chipotle peppers, chopped
2-3 tablespooons of adobo sauce
Brown beef and drain off fat. Remove beef and cook onion, red pepper. Put everything back into the pot and cook on low (200*) for 8 hours.
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I saw some cooking show where a hot dog stand was making their own chili sauce. They filled a pot with water and squeezed a few pounds of ground beef into it until it turned into a beef and water slurry. Dump in a bunch of spices, simmer for a few hours and you had chili sauce. I think I might like to try that. I found using a particular brand of adobo sauce (its more like a paste) instead of messing with lots of different spices worked for me.
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Mine is an easy peasy recipe I learned in 8th grade home ec 100 yrs ago...I call it 3-2-1 chili:
3 cans chili beans (regular size)
2 cans diced tomatos (regular size)
1 can tomato sauce (regualr size)
1 lb ground beef
1 large onion, diced
1/2-3/4 cup chili powder
Brown the hamburger with the onion, then dump in the rest of the ingredients and let it simmer for a couple hours.
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I make a Mexican style chili.
Take about 10-12 dried Ancho (sp?)/New Mexico pods, seeded, half a cup of water, 2-3 cloves of garlic, 1 tbl oregano, 1 med white onion, S&P to taste and grind up in a blender till it's somewhat liquified (you still want small chunks). Heat in a sauce pan with a few tbls of oil till it begins to boil and releases the aromatics. Stop.
Brown either shredded or ground beef in the pot you want to use (10 qt works for me) drain the oil. Add the chili mixture after the meat is browned/drained.
Then add the beans you want to use. Either canned or dried (soak for a day and drain) work. Usually I use 3-4 cans of red kidney beans and a can of black beans. Add water for desired consistancy. Simmer for an hour or 2.
I usually serve with cornbread and cheddar cheese.
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I just made chili last night.
2 pounds lean ground beef
1 can tomato sauce
2 cans of stewed tomatoes
1 1/2 cups chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chili powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon white sugar
1/8 teaspoon ground cayenne pepper
2 cups canned red beans, drained and rinsed
DIRECTIONS
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.
The basic recipe is from Allrecipes, but I made some alterations. Because I didn't have peppers on hand, I found a bag of frozen chopped onions and peppers. Came out just fine. A little spicy, but delicious.
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I don't really measure so this is kind of an estimate.
Approx 3 lbs of ground chuck and 1 1/2 lg onions diced. Brown with salt, pepper, garlic powder, and some Emiril's Original Essence (Bam!!!)then drain really well.
Put into soup pot with 2 cans of diced tomatoes.
Add about 1/2 cup of chili powder.
Let simmer for a couple of hours. Add more chili powder if needed, usually add a shake or two of cayenne.
Serve with shredded colby jack, sour cream, and extra diced onion. Sometimes we put Fritos in the bottom of the bowl then pile the rest on.
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My Texas chili recipe passed down from my grandpappy.
3 lbs. ground beef
15 oz. can tomato sauce
1 cup water
1 tsp Tabasco sauce
3 heaping Tbsps ground chili powder
1 heaping Tbsp mexican oregano
1 heaping Tbsp cumin
2 onions, chopped
1 tsp of garlic powder
1 tsp salt
1 tsp cayenne powder
1 tsp paprika
3 habanero peppers minced
6 cayenne peppers minced
2 heaping Tbsps flour
Sear meat until grey. Add tomato sauce and water, stirring until well blended. Add Tabasco sauce, chili powder, oregano, cumin, onions, garlic, salt, cayenne, paprika, habaneros. Simmer one hour and fifteen minutes. Add thickening of flour mixed with water. Simmer another 30 minutes, stirring often.
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My Chili Recipe
I NEVER EVER measure anything, so these measurements are close, but not exact
3-5 lb chuck roast, grilled and cooled -med rare to medium at most. (cut in small pieces & trimmed of fat)
one whole onion, Diced
some olive oil (or rendered suet for better flavor)
water to cover the meat by an inch
Chili powder (about a cup, maybe more)
cumin (small amount, 1-2 teaspoons)
Garlic, Crushed, ( a couple of cloves, maybe more)
CAYENNE PEPPER, TO TASTE
a teaspoon of sage
salt
Take some olive oil ( better yet, rendered suet) and heat that in a big pot
fry the onions & garlic in the oil until almost clear
add the cut up, cooked meat
add water to cover
bring to a rapid boil
reduce heat to simmer
cook until meat shreds
cook for quite a while , until meat starts to get tender
add chili powder, sage, salt, & cumin
When close to done (an hour or two) I add a cup of my home made salsa
Serve with your favorite garnishes (shredded cheddar cheese, sour cream, feta cheese, chopped onions, etc)
Note: This usually is at least a two day project. The longer part is getting the meat to shred. you may substitute hamburger (chili grind, but it's not quite as good (if you're REALLY in a hurry)
Also, you may add Habanero sauce if you like it really hot !!!
too much Garlic tends to kill the spicyness of the cayenne
If you MUST use beans, please use pinto beans, dried. Just add more water to the chili to compensate for the beans
I absolutely LOATHE canned tomatoes, tomato paste or tomato sauce in my chili
My home made salsa recipe can be "acquired" if y'all ask REALLY nice...... :tongue:
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My home made salsa recipe can be "acquired" if y'all ask REALLY nice......
Pretty please??????
:-)
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My Salsa Recipe
(this is more like Pico de Gallo)
A few tomatoes, finely diced
an onion , finely diced
a few serrano chilis, finely diced
some cilantro, finely diced
lime juice
Garlic, about two cloves, finely chopped
a big pinch of cumin
salt
Mix together after everything is diced/ chopped
refrigerate for a couple of hours (overnight is best)
eat with chips or put on your favorite Mexican dish !!!
Since my return to Texas, I've changed it a little. I've substituted a large can of Rotel tomatoes for the fresh tomatoes (the kind with the peppers already in it) because it's cheaper, easier, and gives a more salsa like look. It's just as good.
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TY. :cheersmate:
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Thor makes the BEST OF BOTH I've ever tasted. He's a really good cook inside and out. He has other great recipes as well. He has great ribs. :naughty:
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Thor makes the BEST OF BOTH I've ever tasted. He's a really good cook inside and out. He has other great recipes as well. He has great ribs. :naughty:
Why do I find this highly suspect? :tongue:
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I have seen no recipies yet which involve beer.
You people are not chili fans. Beans in chili I can handle--sometimes. Chili without beer, either in the chili or as a cooling beverage...for shame, people.
For shame.
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My Salsa Recipe
(this is more like Pico de Gallo)
A few tomatoes, finely diced
an onion , finely diced
a few serrano chilis, finely diced
some cilantro, finely diced
lime juice
Garlic, about two cloves, finely chopped
a big pinch of cumin
salt
Mix together after everything is diced/ chopped
refrigerate for a couple of hours (overnight is best)
eat with chips or put on your favorite Mexican dish !!!
Since my return to Texas, I've changed it a little. I've substituted a large can of Rotel tomatoes for the fresh tomatoes (the kind with the peppers already in it) because it's cheaper, easier, and gives a more salsa like look. It's just as good.
This sounds really good. Ro-Tel is kinda hard to find around here, though. Hell, Mexican food in a restaurant that doesn't look/smell/taste like week-old dog food is damned near impossible.
I also like chili verde--good lean pork.
2-3 lbs pork shoulder or loin, diced
Brown pork. Put it in a slow cooker and add:
3-4 cloves garlic
2 diced jalapenos
1-2 serranos (if you're adventureous)
2-7 oz cans diced green chiles (or fresh equivalent--thanks, Dad!)
2 tsp cumin
1 quart chicken broth
2 medium onions, medium dice
1 jar (16-20 oz) salsa verde (I like Herradura)
Just enough beer to cover all ingredients, or more chicken broth.
Salt and pepper to taste
Slow cook for 8-10 hours. I can do this by the bowl or make chili burritos.
Large flour tortilla
Refried beans (or regular pintos/black beans)
LOTS of cheese
Scoop of beans, scoop of meat, throw on some cheese, top with the broth and more cheese, microwave for 30-40 seconds so cheese melts. Enjoy.
Salt and pepper to taste
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Travel-bachelor formula:
(http://www.hormelsoccer.com/downloadflder72/HormelChili72.jpg) +
(http://ablondiemoment.files.wordpress.com/2008/07/can-opener.jpg)
;)
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This sounds really good. Ro-Tel is kinda hard to find around here, though. Hell, Mexican food in a restaurant that doesn't look/smell/taste like week-old dog food is damned near impossible.
One can used fresh tomatoes, but I've found that romas are the best, as regular tomatoes tend to be a little too watery. The other option is to use petite diced tomatoes from the can. The recipe may need to be adjusted a bit. A little more salt for the fresh tomatoes and perhaps a little less salt for the canned tomatoes. I never measure anything, so it's really difficult for me to write down my recipes. I go by taste and gut instinct. I use the Rotel tomatoes because it's quick, easier, and less messy. When I was in MN, Rotel tomatoes weren't real easy to find.
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Sparky....check on the top shelf where the canned tomatoes are in the grocery.....that's where they are here. I know Kroger's, Food Lion and Walmart carry them.
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Sparky....check on the top shelf where the canned tomatoes are in the grocery.....that's where they are here. I know Kroger's, Food Lion and Walmart carry them.
Deb, he's in the NE. They are probably like Mn in that aspect, none or rarely found. After all, those folks think ketchup is a spice.......
However, one MIGHT try a Mexican grocery store....
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Deb, he's in the NE. They are probably like Mn in that aspect, none or rarely found. After all, those folks think ketchup is a spice.......
LOL!!!!
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Deb, he's in the NE. They are probably like Mn in that aspect, none or rarely found. After all, those folks think ketchup is a spice.......
However, one MIGHT try a Mexican grocery store....
oh..... :lmao:
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debk--he's not kidding. Around here, ketchup IS a spice. I'll look at Wally World again, but I can tell you that the selection of Mexican food at Hannaford's and Market Basket, in a word, SUCKS. I actually got a couple of jalapenos a couple of weeks ago, and the checkout clerk literally did not know what they were. I kid you not.
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debk--he's not kidding. Around here, ketchup IS a spice. I'll look at Wally World again, but I can tell you that the selection of Mexican food at Hannaford's and Market Basket, in a word, SUCKS. I actually got a couple of jalapenos a couple of weeks ago, and the checkout clerk literally did not know what they were. I kid you not.
WalMart has a really screwy way of stocking their shelves...at least here. I was in there a couple of weeks ago looking for canned mushrooms. Logic would put them in with the canned vegetables. Nope....they were with the canned tomatoes and pasta. Any other store...the tomatoes would have been with the canned veggies too.
If you think you would use them ....you may be able to order Rotel online. I add it to chili, and also mix it with browned turkey sausage, sauteed onions and Mexican velveeta for a hot dip. I use quite a bit in the winter.
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1/2 cup chopped celery
I didn't see the word "Texas" anywhere in your chili recipe so I'm willing to overlook this culinary indiscretion.
(Celery in chili? Must be Mississippi thing or somethin'.)
:tongue:
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WalMart has a really screwy way of stocking their shelves...at least here. I was in there a couple of weeks ago looking for canned mushrooms. Logic would put them in with the canned vegetables. Nope....they were with the canned tomatoes and pasta. Any other store...the tomatoes would have been with the canned veggies too.
It's the same ass-backwards logic that puts the bar soap half a store away from the shampoo. :censored:
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This sounds really good. Ro-Tel is kinda hard to find around here, though. Hell, Mexican food in a restaurant that doesn't look/smell/taste like week-old dog food is damned near impossible.
Another reason to never leave Texas. :wink:
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Ro-Tel is diced tomatoes and green peppers. Or am I missing something? :???:
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On game day here, you can't find a store with Velveeta and Ro-Tel still stocked. You'd think stock managers would figure out to stock more, but, they don't.
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On game day here, you can't find a store with Velveeta and Ro-Tel still stocked. You'd think stock managers would figure out to stock more, but, they don't.
Gotta love that Chili con Queso....... :yum:
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On game day here, you can't find a store with Velveeta and Ro-Tel still stocked. You'd think stock managers would figure out to stock more, but, they don't.
mmm...queso.
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3 habanero peppers minced
Is someone supposed to eat this chili or clean their driveway with it? :o
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Is someone supposed to eat this chili or clean their driveway with it? :o
You gotta have to have a capisaicin immunity built up a bit before you dig in. I eat something with at least jalapenos in it nearly every day, so, I'm good to go.
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You gotta have to have a capisaicin immunity built up a bit before you dig in. I eat something with at least jalapenos in it nearly every day, so, I'm good to go.
Yeah, I remember the first time I ate a habanero. Damn near took my lips off.
BB had an excellent habanero bbq sauce but I don't think it's on their website. Puree'd habanero peppers, guava sauce, and KC Masterpiece.
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Mexican food (& chili) should be just spicy enough to make one sweat about halfway through. Any hotter and peeps will be crying, "Come on ice cream" the next day or so.
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Is someone supposed to eat this chili or clean their driveway with it? :o
Lol, those aren't all that hot. Besides, if you remove the seeds and core (white stuff) you lose alot of the heat and retain the flavor.
Wanna sear your mouth? Try Scotch Bonnets. :fuelfire:
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Lol, those aren't all that hot. Besides, if you remove the seeds and core (white stuff) you lose alot of the heat and retain the flavor.
Wanna sear your mouth? Try Scotch Bonnets. :fuelfire:
I was told that Habanero peppers and Scotch Bonnets were the same. Even if they aren't the same, they're on the same line on the Scoville scale!
(http://i36.tinypic.com/14mezol.jpg)
That recipe called for THREE habaneros!
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Posted this on another site about a year ago - fairly long, but worth the laugh. Are you reading CactusCarlos?
Frank; "Recently I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last minute, and I happened to be standing there at the judge's table, asking for directions to the Coor's Light truck, when the call came in. I was assured by the other judge's (Native Texans) that the chili wouldn't be all that spicey; and besides they told me I could have free beer during the tasting, so I accepted and became Judge #3.
Here are the scorecard notes from the event;
CHILI #1 -- MIKE'S MANIAC MONSTER CHILI
Judge #1 -- A little too heavy on the tomato, but an amusing kick.
Judge #2 -- Nice, smooth tomato flavor, very mild.
Judge #3 -- Holy crap, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one, these Texans are crazy.
CHILI #2 -- AUSTIN'S AFTERBURNER CHILI
Judge #1 -- Smokey, with a hint of pork. Slight jalapeno tang.
Judge #2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.
Judge #3 -- Keep this out of reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlice maneuver. They had to rush in more beer when they saw the look on my face.
CHILI #3 -- FRED'S FAMOUS BURN DOWN THE BARN CHILI
Judge #1 -- Excellent firehouse chili. Great kick.
Judge #2 -- A bit salty, but good use of peppers.
Judge #3 -- Call the EPA...I've located a uranium spill. My nose feels like I've been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting shit-faced from all the beer.
CHILI #4 -- BUBBA'S BLACK MAGIC
Judge #1 -- Black Bean chili with almost no spice. Disappointing.
Judge #2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, but not much of a chili.
Judge #3 -- Felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the beer maid, was standing behind me with fresh refills. This 300lb. woman is starting to look hot...just like this nuclear waste I'm eating! Is chili an aphrodisiac?
CHILI #5 -- LISA'S LEGAL LIP REMOVER
Judge #1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.
Judge #2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.
Judge #3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really ticks me off that the other judges asked me to stop screaming - Screw them!
CHILI #6 -- VERA'S VERY VEGETARIAN VARIETY
Judge #1 -- Thin yet bold vegetarian variety chili. Good balance of spices and peppers.
Judge #2 -- The best yet. Aggressive use of peppers, onions and garlic. Superb.
Judge #3 -- My intestines are now a straight pipe filled with gasoline and sulfuric flames. I crapped on myself when I farted, and I'm worried it will eat through the chair. No one seems inclined to stand behind me anymore, except Sally. Can't feel my lips anymore and I need to wipe my ass with a snow cone.
CHILI #7 -- SUSAN'S SCREAMING SENSATION CHILI
Judge #1 -- A mediocre chili with too much reliance on canned peppers.
Judge #2 -- Ho hum, taste's as if the chef literally threw a can of chili peppers at the last moment. **I should note that I am worried about judge #3. He appears to be in a lot of distress as he is cursing uncontrollably.
Judge #3 -- You could put a grenade in my mouth, pull the pin and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they'll know what killed me. I've decided to stop breathing, it's too painful. Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck it through the 4 inch hole in my stomach.
CHILI#8 -- BIG TOM'S TOENAIL CURLING CHILI
Judge #1 -- The perfect ending, this is a nice blend chili. Not to bold but spicy enough to declare it's existence.
Judge #2 -- This final entry is a good balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when judge #3 farted, passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor feller, wonder how he'd have reacted to really hot chili?
Judge #3 -- NO REPORT
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I had a Pequin (firecracker) pepper with my steak at lunch today. It was about a medium heat as far as pequins go.
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Posted this on another site about a year ago - fairly long, but worth the laugh. Are you reading CactusCarlos?
H5 for you and thanks for the laugh! :rotf:
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Beans will never end up in a pot of my chili....
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Mine either, but my chili has ended up in nachos, hot dogs, and a chili-cheese hamburger on occasion.... :naughty:
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Mine either, but my chili has ended up in nachos, hot dogs, and a chili-cheese hamburger on occasion.... :naughty:
All beef footlong hot dog with good chili, mustard, shredded mild cheddar, grilled cheese...... :drool:
There used to be a couple of bars in Omaha that had the bestest of the best chili footlongs.
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What do you consider GOOD chili? And what is the difference between chili 'sauce' and plain old chili?
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Chili made with kidney beans is, of course, vastly superior to "chili" without kidney beans.
Without the beans, it's just some kind of spicy Mexican soup.
Nothing wrong with spicy Mexican soup, but I prefer chili.
Discuss.
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When does it stop being meat-flavored soup and become "chili"?
I'm not a fan of generic chili pepper (that ground-up stuff that comes in a box). My secret is Adobo sauce and smoked jalapenos, but that's about it. I need more information.
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Chili made with kidney beans is, of course, vastly superior to "chili" without kidney beans.
Without the beans, it's just some kind of spicy Mexican soup.
Nothing wrong with spicy Mexican soup, but I prefer chili.
Discuss.
Again, people put beans in chili because they're too cheap to use meat. You want beans? Get a bowl of beans. You want chili? Toss the beans out. Now don't get me wrong, I've made both, but few folks where I'm from would call anything with beans in it "chili". Just sayin.
And you say it like there's no meat in chili when you call it "spicy Mexican soup". Sorry, there's little else BUT meat and chiles/spices, and maybe some tomatoes (if you're making Chili Colorado.)
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Beans or no beans. The 'Ford-vs-Chevy' argument of the food world.
:whatever:
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Beans or no beans. The 'Ford-vs-Chevy' argument of the food world.
:whatever:
More like the McDonalds versus Ruth's Chris arguement. Sure, they're both beef, but....
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We need a poll about this in the lounge. Chili: with or without beans? :lmao:
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Discuss.
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Beef chili only. I need to brew up a pot soon, too.
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I need to make some soon too.
I like to make a huge pot and then freeze several small containers.
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Beef chili only. I need to brew up a pot soon, too.
I make a killer chili verde, using pork, chiles, onion, cumin, and chicken broth. Maybe some garlic powder, but that's about it.
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NO beans in the chili. Everyone here puts beans in their dang chili. They get all uptight when I make chili with no beans. So, I heat up a side of kidney beans and people can use them as garnish if they want.
Venison is my favorite chili meat, but if I can't find any, some good ground sirloin will do.
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Chili purists consider beans in chili a sacrilege. Besides, REAL chili was made on the trail and they didn't always have time for the beans to soak overnight. Think camping and quick, efficient meals.
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NO beans in the chili. Everyone here puts beans in their dang chili. They get all uptight when I make chili with no beans. So, I heat up a side of kidney beans and people can use them as garnish if they want.
Venison is my favorite chili meat, but if I can't find any, some good ground sirloin will do.
Did I happen to mention I've been promised some moose meat this year? Moose chili....mmmmmmmm...me and Sarah Palin have something else in common...
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Beans are for lazy poseurs
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Did I happen to mention I've been promised some moose meat this year? Moose chili....mmmmmmmm...me and Sarah Palin have something else in common...
Oh wow. I bet that is good. I have never had moose. I forgot, sometimes I use Bison, when I can find it, and it doesn't cost me an arm and leg.
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Some kid at work brought in a pot of his chili. It was not the best.. not even average. It tasted exactly like "chili powder" that comes in the little red box with a couple jalapeno peppers thrown in. It was okay if all you wanted to do was burn your mouth but other than that, it was pretty flavorless.
My chili always seems to come out more like stew than chili. I like the chili 'sauce' style and wanted to try something different.
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I make a killer chili verde, using pork, chiles, onion, cumin, and chicken broth. Maybe some garlic powder, but that's about it.
oooh, pork. That sounds good. Maybe I should try different types of meat.
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This may end up in the Fight Club.
Not only do I use beans, I use black beans AND kidney beans. Plus, plenty of meat.
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You left out one answer:
(http://i88.photobucket.com/albums/k179/Apogeespeaker/sw50sw8sw578.gif)
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I like black beans. I have a good black bean soup recipe. Not a fan of kidney beans... I'm just kind of 'meh' about them.
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Bump
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The other half makes venison chili...grinds up the tenderloin(makes a horrendous mess that is not in his "job description" to clean up :censored:), mixes it with ground sirloin and a bit of ground pork, or if we have it...he will grind up the trimmings from beef tenderloins.
It's delicious. :drool:
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If'n it has beans in it, it ain't chili....it's yankee chili.
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The other half makes venison chili...grinds up the tenderloin(makes a horrendous mess that is not in his "job description" to clean up :censored:), mixes it with ground sirloin and a bit of ground pork, or if we have it...he will grind up the trimmings from beef tenderloins.
It's delicious. :drool:
Mmm, fresh ground meat.
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I buy it in a can, most of the time. If I make it, I have to freeze most of it, because my wife won't touch the stuff.
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I buy it in a can, most of the time. If I make it, I have to freeze most of it, because my wife won't touch the stuff.
that's illegal in several different states... :tongue:
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If'n it has beans in it, it ain't chili....it's yankee chili.
You say that like it is something bad. If it doesn't have beans, it's just soup.
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Some kid at work brought in a pot of his chili. It was not the best.. not even average. It tasted exactly like "chili powder" that comes in the little red box with a couple jalapeno peppers thrown in. It was okay if all you wanted to do was burn your mouth but other than that, it was pretty flavorless.
My chili always seems to come out more like stew than chili. I like the chili 'sauce' style and wanted to try something different.
If it tasted like chili powder, then he didn't add in enough other spices or he didn't let it cook long enough. I don't use whole tomatoes, tomato sauce or tomato paste and prefer to use grilled chuck roast that cooks long enough to shred itself. I DO add in a little of my homemade salsa an hour or two before serving.
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It ain't chili unless its been slow cooked for at least a day. :yum:
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There is no such thing as Chili with Beans.
There is Chili.
and there are Beans. And Beans aren't Chili. They're Beans.
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http://en.wikipedia.org/wiki/Chili_con_carne
Chili con carne (literally "Chili with meat", often known simply as chili) is a spicy stew made from chili peppers, meat, garlic, onions, and cumin. Traditional chili is made with chopped or ground beef. Variations, either geographic or by personal preference, may substitute different types of meat and may also include tomatoes, beans, or other ingredients. The name "chili con carne" is a variation of the Spanish chile con carne, which means "peppers with meat." Chili con carne is the official dish of the U.S. state of Texas. It can be found worldwide in local variations and also in certain American-style fast food restaurants.
Many argue that chili was invented in Mexico during the 1840s as a replacement for pemmican. Some place its origin in Tijuana, Baja California, or Ciudad Juárez, Chihuahua.
Charles Ramsdell, a writer from San Antonio in an article called San Antonio: An Historical and Pictorial Guide, wrote: "Chili, as we know it in the U.S., cannot be found in Mexico today except in a few spots which cater to tourists. If chili had come from Mexico, it would still be there. For Mexicans, especially those of Indian ancestry, do not change their culinary customs from one generation, or even from one century, to another."
Chili is said to be the food of forgiveness and reconciliation. The Mexican origin theory holds that it was created as a complimentary dish served at cantinas, especially to please outsiders, who wanted something spicy and "Mexican" to eat (provided it was free or cheap). It was made with leftovers from the meals prepared in the cantina and served for free to drinking customers.
Chile peppers originated in the Americas and were in wide use in pre-Columbian Mexican culture. Any stew made using significant numbers of chiles might be seen as a forerunner of all modern chili recipes.
While evidence of corn in pre-Columbian proto-chili stews remains to be discovered, its usage can be inferred. Although bulk grain fillers are not considered legitimate ingredients in some recipes, masa — a meal made from either corn flour (masa harina) or corn that has been treated with caustic lime to make hominy (masa nixtamalera)— is often used as a thickener and flavoring.
The Americanized recipe used for expeditions consisted of dried beef, suet, dried chili peppers (usually chilepiquenes), and salt, which were pounded together and left to dry into bricks, which could then be boiled in pots on the trail.
The "San Antonio Chile Stand", in operation at the 1893 Columbian Exposition in Chicago, helped people from other parts of the country taste and appreciate chili. San Antonio was a significant tourist destination and helped Texas-style chili con carne spread throughout the South and West.
During the 1880s, brightly dressed Hispanic women known as "chili queens" began to operate around Military Plaza and other public gathering places in downtown San Antonio. They appeared at dusk, when they built charcoal or wood fires to reheat cauldrons of pre-cooked chili. They sold it by the bowl to passersby. The aroma was a potent sales pitch; mariachi street musicians joined in to serenade the eaters. Some chili queens later built semi-permanent stalls in the mercado (local Mexican market.)
Preparing plates of tortillas and fried beans to sell to pecan shellers, San Antonio, Texas. In September 1937, the San Antonio Health Department implemented new sanitary regulations that required the chili queens to adhere to the same standards as indoor restaurants. Unable to provide lavatory facilities, the queens and their "street chili" culture disappeared overnight. Although Mayor Maury Maverick reinstated the queens' privileges in 1939, the city reapplied the more stringent regulations permanently in 1943.
San Antonio's mercado was renovated in the 1970s, at which time it was the largest Mexican marketplace in the U.S. Local merchants began staging historic re-enactments of the chili queens' heyday. The "Return of the Chili Queens Festival" is now part of that city's annual Memorial Day festivities.
Before World War II, hundreds of small, family-run chili parlors (also known as "chili joints") could be found throughout Texas and other states, particularly those in which émigré Texans had made new homes. Each establishment usually had a claim to some kind of "secret recipe."
One of the best-known chili parlors, in part because of its downtown location and socially connected clientele, was Bob Pool's "joint" in Dallas, just across the street from the headquarters of the elite department store Neiman Marcus. Stanley Marcus, president of the store, frequently ate there. He also bought Pool's chili to send by air express to friends and customers across the country. Several members of General Dwight Eisenhower's SHAPE staff during the early 1950s were reported to have arranged regular shipments of chili from Pool's to their Paris quarters.
After which variations of chili are described.
A popular saying among self-proclaimed chili purists is, "If you know beans about chili, you know chili ain't got no beans." The concept that beans do not belong in chili may be further credited to the fact that most official chili cookoffs do not allow beans. In many cases, a chili will be disqualified if it contains such ingredients, considered filler.
Pinto beans (frijoles), a staple of Tex-Mex cooking, have long been associated with chili. The question of whether beans "belong" in chili has been a matter of contention amongst chili cooks for an equally long time. It is likely that in many poorer areas of San Antonio and other places associated with the origins of chili, beans were used rather than meat, or in addition to meat. In that regard, some chili aficionados suggest that there were probably two chili types made in the world, depending on what could be afforded and how frugal the cook was.
Tomatoes are another ingredient considered anywhere from required to sacrilegious when included. Wick Fowler, north Texas newspaperman and inventor of "Two-Alarm Chili" (which he later marketed as a "kit" of spices), insisted on adding tomato sauce to his chili — one 15-oz. can per three pounds of meat. He also believed that chili should never be eaten freshly cooked but refrigerated overnight to seal in the flavor. Matt Weinstock, a Los Angeles newspaper columnist, once remarked that Fowler's chili "was reputed to open eighteen sinus cavities unknown to the medical profession."
Vegetarian chili (also known as chili sin carne, chili without meat, or chili) acquired wide popularity in the U.S. during the 1960s and 1970s with the rise of vegetarianism. It is also popular with those on a diet restricting the use of red meat. To make the chili vegetarian, the cook leaves out the meat or replaces it with a meat analogue, such as textured vegetable protein or tofu, or a complementary vegetable, such as potatoes.
Many variant recipes exist. Almost any available vegetable can be added, including corn, squash, mushrooms, potatoes, and even beets. Corn, squash, and beans are known as the "Three Sisters" of Native American agriculture in the American Southwest. They were cultivated together, and complemented each other as foods. Corn and beans together made a complete protein.
One popular variant is lentil chili. Lentils (usually brown or green lentils) are used in the place of meat. Because of their high protein content, lentils are an excellent meat substitute, and their flavor blends well with the traditional seasonings of chili. Lentil chili is made either with just lentils or combined with other beans. The seasonings are similar to chili con carne.
In order to accommodate vegetarians and nonvegetarians with the same chili recipe, some chefs prepare the meat on the side (al lado), with roughly the same proportion of spices, peppers, onions, etc. as the remainder of the chili. The base chili contains only beans, tomatoes, peppers, and other seasonings. This variant recipe on chili con carne (chili with meat) allows chefs to prepare a single batch of chili which can be enjoyed by vegetarians and other patrons.
When patrons are ready to eat, they can select the amount of meat they desire, add the vegetarian chili to their bowl, mix, and eat.
In addition to the expected ingredients listed above, some cooks use more esoteric ingredients to both personalize their recipe and try to ensure its superiority. These may include sweetcorn, peanut butter, pineapples, bananas, oranges, tomatillos, beer, chorizo, cocoa, chocolate, coffee, tequila, cola, honey, cinnamon, allspice, saffron, molasses, vinegar, wine (usually red), whiskey, and/or bourbon. Some cooks prefer a cast iron pot for cooking chili. Cornstarch is frequently used as a thickener, as is masa. Dark chocolate provides an authentic richness akin to that found in Mexican molé sauce (negro, rojo, or poblano varieties).
Several beverages are commonly used to accompany a bowl of chili, including ice-cold beer, cola to provide a sweet contrasting taste, or a glass of cold milk to moderate the impact of the pepper on the throat.
Shredded cheese is a common topping. Saltine crackers are a common accompaniment in chili parlors, where they are broken up and scattered on top. Similarly, commercial corn chips can be added as a topping, producing something akin to Frito pie (see below). Jalapeño cornbread, rolled-up corn tortillas, and pork tamales also are popular for dunking into chili. Peanut butter sandwiches or peanut butter on saltine crackers served on the side can also accompany chili.
In Nebraska, a bowl of chili is served with cinnamon rolls, particularly in school cafeterias. In Tennessee it is common to sprinkle vinegar over the bowl of chili. Similarly, a small portion of pickle juice is sometimes used instead. In eastern Tennessee, chili with beans served in a cup with Fritos and sour cream is referred to as a Petro, after the restaurant chain that introduced the dish at the 1982 World's Fair in Knoxville, Tennessee.
Willie Gebhardt, originally of New Braunfels, Texas, and later of San Antonio, produced the first canned chili in 1908.
Rancher Lyman Davis near Corsicana, Texas, developed Wolf Brand Chili in 1885. He owned a meat market and was a particular fan of Texas-style chili. In the 1880s, in partnership with an experienced range cook, he began producing heavily spiced chili based on chunks of lean beef and rendered beef suet, which he sold by the pot to local cafés. In 1921, Davis began canning his product, naming it for his pet wolf "Kaiser Bill." Wolf Brand canned chili was a favorite of Will Rogers, who always took along a case when traveling and performing in other regions of the world. Ernest Tubb, the country singer, was such a fan that one Texas hotel maintained a supply of Wolf Brand for his visits.
Both the Gebhardt and Wolf brands are now owned by ConAgra Foods, Inc. In the UK, the most popular brand of canned chili is sold by Stagg, a division of Hormel foods.
Another method of marketing commercial chili in the days before widespread home refrigerators was "brick chili." It was produced by pressing out nearly all of the moisture, leaving a solid substance roughly the size and shape of a half-brick. Wolf Brand was originally sold in this form. Commonly available in small towns and rural areas of the American Southwest in the first three-quarters of the 20th century, brick chili has mostly outlived its usefulness and is now difficult to find. In southern California, the Dolores Canning Co. still makes a traditional brick chili called the "Dolores Chili Brick".
Home cooks may also purchase seasoning kits for chili, including packets of dry ingredients such as chili powder, masa flour, salt, and cayenne pepper, to flavor meat and other ingredients.
After which other variations of chili are described, and then non-chili dishes made with chili.
I remember, really vaguely, "chili bricks."
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Beans or no beans. The 'Ford-vs-Chevy' argument of the food world.
:whatever:
I can start a thread on Cool Whip if you're interested.
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Yes, beans are an extender. But, if you are in Texas, and there is beef everywhere you turn, it is an unnecessary evil.
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It kind of depends on my "audience" as to whether or not I put beans (pinto beans ONLY) in my chili. At home, I rarely use beans. If there's company, I have to know them pretty well in order to make a decision to put beans in my chili or not. When I was living in MN, the people up there always considered beans as part of the chili. I also had to tone down my chili as most Minnesotans consider ketchup a "spice". :banghead:
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Out of curiosity, has any tried making lasagna, but substituted chili for the standard meat sauce? I made it once for a family reunion and people liked it once they got used to the idea of it.
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Sounds... different. I'm not sure how well a spicy chili would mix well with lasagna.
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No on the chili lasagna. Have had the chili spaghetti though and it is okay. I personally prefer tortilla chips.
Now, Shiner Kolsch was about the best beer I had found for washing down chili. They quit brewing it though last year. They need to bring it back. Some sort of IPA would probably do well.
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Sounds... different. I'm not sure how well a spicy chili would mix well with lasagna.
The only part that is really lasagna is the noodles. Substitutions were made for the ricotta, mozzarella and parmesan.
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No on the chili lasagna. Have had the chili spaghetti though and it is okay. I personally prefer tortilla chips.
Now, Shiner Kolsch was about the best beer I had found for washing down chili. They quit brewing it though last year. They need to bring it back. Some sort of IPA would probably do well.
Fritos for me. The Kolsch was one of the finer Shiner products. But I LOVE the St. Arnold's Lawnmower. You should try that if you like hoppy Kolsches.
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I can start a thread on Cool Whip if you're interested.
Oh, the possibilities of cheese whiz come to mind.................................. :hyper:
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I can start a thread on Cool Whip if you're interested.
:rofl: Too bad we don't have anyone to look down their nose at us regarding dessert topping choices.
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:rofl: Too bad we don't have anyone to look down their nose at us regarding dessert topping choices.
We got BEG.............she's from Kalifornia now
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:rofl: Too bad we don't have anyone to look down their nose at us regarding dessert topping choices.
I DO prefer REAL whipped cream over "cool whip". (http://consumerist.com/consumer/disturbing/cool-whip-is-lube-256233.php)
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I DO prefer REAL whipped cream over "cool whip". (http://consumerist.com/consumer/disturbing/cool-whip-is-lube-256233.php)
Real whipped cream is the best.
Cool Whip has it's uses....
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Real whipped cream is the best.
Cool Whip has it's uses....
Yes, yes it does......... :naughty:
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I gots my meat and other chili-related stuff. I thought I'd try something different... I picked up some ground beef, ground pork, sausage, and bacon, a single tomato (not too much!), and some smoked jalapenos (canned). I forgot to pick up garlic or onion, but I wasn't planning on making a large batch. We'll see how this turns out.
The poll is currently tied. Are beans kosher? Which side are the JOOOOOOOOOOOS on?
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I gots my meat and other chili-related stuff. I thought I'd try something different... I picked up some ground beef, ground pork, sausage, and bacon, a single tomato (not too much!), and some smoked jalapenos (canned). I forgot to pick up garlic or onion, but I wasn't planning on making a large batch. We'll see how this turns out.
The poll is currently tied. Are beans kosher? Which side are the JOOOOOOOOOOOS on?
Beans aren't kosher unless the Rabbi prayed over them... :tongue:
However...they don't belong in chili... :-)
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Damn! I knew I forgot something... I wanted to mix in a couple tablespoons of chocolate to see if that old wive's tale was worth anything. I think I might have a jar of baking chocolate around here somewhere.
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Chili : with crackers or without?
I'll crunch ups some crackers in the bottom of the bowl if the chili is kind of thin. I also like some shredded cheese, either sharp cheddar or peeper jack on top.
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Chili : with crackers or without?
I'll crunch ups some crackers in the bottom of the bowl if the chili is kind of thin. I also like some shredded cheese, either sharp cheddar or peeper jack on top.
no crackers.
I usually make corn muffins with creamed corn, green chilies and shredded cheddar/jack in them.
I like shredded colby/jack and sour cream on my chili.
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aha! I am back from the store with a bag of Nestle mini's. I'll drop one or two chocolate bars in my batch of chili.
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Damn! I knew I forgot something... I wanted to mix in a couple tablespoons of chocolate to see if that old wive's tale was worth anything. I think I might have a jar of baking chocolate around here somewhere.
Don't forget the peanut butter.
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Don't forget the peanut butter.
Never heard of that... have you tried it?
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Never heard of that... have you tried it?
Youbetcha.
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no crackers.
I usually make corn muffins with creamed corn, green chilies and shredded cheddar/jack in them.
I like shredded colby/jack and sour cream on my chili.
Damn.
That's why we always had cornbread with chili in our house when I was growing up.
I had no idea, but recall that we had cornbread only when we had chili too.
I always took the cornbread, but passed on the chili.
Not that I'm anti-chili; it's just that the chili in our house was never any good, what with the peppers, onions, mushrooms, and other gagging stuff in it.
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Damn! I opened that can of peppers and got it on my hands. Now my tongue and throat are burning. :-)
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Damn! I opened that can of peppers and got it on my hands. Now my tongue and throat are burning. :-)
Wussy
Damn.
That's why we always had cornbread with chili in our house when I was growing up.
I had no idea, but recall that we had cornbread only when we had chili too.
I always took the cornbread, but passed on the chili.
Not that I'm anti-chili; it's just that the chili in our house was never any good, what with the peppers, onions, mushrooms, and other gagging stuff in it.
I would like to know how y'all cook cornbread in the flat lands of Nebraska......i have a feeling that y'all really don't
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Wussy
I would like to know how y'all cook cornbread in the flat lands of Nebraska......i have a feeling that y'all really don't
Here's how I do it.
(http://ecx.images-amazon.com/images/I/41BfkEF0kPL._SL500_AA276_.jpg) :tongue:
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Here's how I do it.
(http://ecx.images-amazon.com/images/I/41BfkEF0kPL._SL500_AA276_.jpg) :tongue:
That's right; that's how cornbread is made in Nebraska, too.
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Wussy
:censored: Beer is not supposed to be spicy.
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That's right; that's how cornbread is made in Nebraska, too.
Ditto here. I prefer corn "muffins", though... I think the back of the box tells you to put in an extra cup of sugar.
First time I had un-sweetened cornbread was a surprise.
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Wussy
I would like to know how y'all cook cornbread in the flat lands of Nebraska......i have a feeling that y'all really don't
I haven't lived in NE for over 30 years.
I know you probably do it in a cast iron skillet, and I sometimes do. Usually, I make it as muffins just because that's the way we like it.
If I have time, I make it from scratch....if not, I sin and use a pack of Martha White sweet cornbread mix and add the stuff to it.
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That's right; that's how cornbread is made in Nebraska, too.
It's best while hot with lots of butter, the real stuff no margarine.
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It's best while hot with lots of butter, the real stuff no margarine.
I will only use real butter.
It's been years .... my kids were still in elementary school.....since I bought margarine. I would only buy Parkay, and thought it was ok. That was until I melted some in the microwave and for some reason didn't use it and found it the next morning. It was so disgusting ....all I could think was what was it doing inside our bodies?
Went out that day and bought real butter and have never used anything else since.
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My mom bought margarine as spread for food... the only person in our family that got to eat real butter with their dinner was my father. I think she used Crisco as shortening for her baking.
I like unsalted butter, but I don't have three kids to feed.
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My mom bought margarine as spread for food... the only person in our family that got to eat real butter with their dinner was my father. I think she used Crisco as shortening for her baking.
When I was a kid, I think most people used Crisco instead of butter. Prior to Crisco, they had used lard. Crisco was easier to keep on hand.
I know when I first started making chocolate chip cookies...the recipe called for solid Crisco.
I do buy and use Crisco oil, but I can't remember the last time I used solid Crisco. But then, I don't make pie crust from scratch....I don't like to make pie crust.
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I will only use real butter.
It's been years .... my kids were still in elementary school.....since I bought margarine. I would only buy Parkay, and thought it was ok. That was until I melted some in the microwave and for some reason didn't use it and found it the next morning. It was so disgusting ....all I could think was what was it doing inside our bodies?
Went out that day and bought real butter and have never used anything else since.
I can take margarine on toast, but that is about it.
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When I was a kid, I think most people used Crisco instead of butter. Prior to Crisco, they had used lard. Crisco was easier to keep on hand.
I know when I first started making chocolate chip cookies...the recipe called for solid Crisco.
I do buy and use Crisco oil, but I can't remember the last time I used solid Crisco. But then, I don't make pie crust from scratch....I don't like to make pie crust.
I have considered buying lard, but always worried if it would change the taste of my food. I've never been good at biscuits, but there was an episode of DD&D on the other week... this place froze their butter before running it through a grater. Made for a perfect mix of butter and flour. Maybe one of these days I'll learn to make a decent biscuit.
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When I was a kid, I think most people used Crisco instead of butter. Prior to Crisco, they had used lard. Crisco was easier to keep on hand.
I know when I first started making chocolate chip cookies...the recipe called for solid Crisco.
I do buy and use Crisco oil, but I can't remember the last time I used solid Crisco. But then, I don't make pie crust from scratch....I don't like to make pie crust.
Crisco, like coffee, at one time came in cans where there was a "key" soldered to the bottom of the can. One snapped off the "key," and used it to twist a tab near the top of the can; sort of a disposable can-opener.
I recall that the cans--including those for coffee--as a consequence had edges that were sharper than a razor.
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Crisco, like coffee, at one time came in cans where there was a "key" soldered to the bottom of the can. One snapped off the "key," and used it to twist a tab near the top of the can; sort of a disposable can-opener.
I recall that the cans--including those for coffee--as a consequence had edges that were sharper than a razor.
I remember them too....and they were very sharp.
I also remember how frustrating it was if the spool got crooked or if the little tab broke off and you couldn't use the key. A can opener didn't work very well on those cans.
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Time to start cooking...
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I have considered buying lard, but always worried if it would change the taste of my food. I've never been good at biscuits, but there was an episode of DD&D on the other week... this place froze their butter before running it through a grater. Made for a perfect mix of butter and flour. Maybe one of these days I'll learn to make a decent biscuit.
The easiest ones I do ...I use self rising flour and either sour cream or whipping cream or a combo of the two. That's it.
The secret to making them is to not over knead them. Bread, you can....but for some reason it just makes biscuits leaden.
To be honest...the Pillsbury frozen ones - the other half prefers the buttermilk - are what I usually use. I don't eat biscuits very often and prefer them with sausage gravy, but the other half likes them quite well....and he usually bakes some every weekend. There are a dozen in a resealable bag and they can go straight from the freezer to the oven and are done in about 20 minutes.
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That's right; that's how cornbread is made in Nebraska, too.
Negative.............that's not cornbread that's Jiffy sugar crap
I know you probably do it in a cast iron skillet, and I sometimes do. Usually, I make it as muffins just because that's the way we like it.
If I have time, I make it from scratch....if not, I sin and use a pack of Martha White sweet cornbread mix and add the stuff to it.
Always from scratch and ever a mix. We just have to many good mills around here to buy a mix
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Damn, I used too much bacon. Half a package is too much.
I remembered to save the fat from the last batch of bacon I made. Time to pull it out of the refrigerator.
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Damn, I used too much bacon. Half a package is too much.
I remembered to save the fat from the last batch of bacon I made. Time to pull it out of the refrigerator.
You can never have too much bacon
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Here was the recipe I used. Similar to the ropa vieja recipe I've been using for a few years, but I changed a couple things.
Half a package of smoked bacon. Sliced thin, cooked and drained.
One pound of ground pork
One pound of ground beef
One link of chorizo sausage. My preferred brand is Olé Mexican Foods... a loose and spicy sausage, not the solid hot-dog-style chorizo you might find somewhere else. If you can find it, buy all of it.
One can of adobo sauce with the peppers removed. The most common brand around here is La Costaneta in the small 7oz can. remove the whole peppers and freeze them in an ice cube tray.
One 14 oz. can of diced tomatoes with liquid
Cook overnight or 8-10 hours on low heat @ 200°.
Guess I'll find out if it was any good tomorrow.
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Here was the recipe I used. Similar to the ropa vieja recipe I've been using for a few years, but I changed a couple things.
Half a package of smoked bacon. Sliced thin, cooked and drained.
One pound of ground pork
One pound of ground beef
One link of chorizo sausage. My preferred brand is Olé Mexican Foods... a loose and spicy sausage, not the solid hot-dog-style chorizo you might find somewhere else. If you can find it, buy all of it.
One can of adobo sauce with the peppers removed. The most common brand around here is La Costaneta in the small 7oz can. remove the whole peppers and freeze them in an ice cube tray.
One 14 oz. can of diced tomatoes with liquid
Cook overnight or 8-10 hours on low heat @ 200°.
Guess I'll find out if it was any good tomorrow.
Sounds good except for the bacon.....
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Sounds good except for the bacon.....
Heathen!!
I wanted to try something different. I've never used ground pork in my chili either. I left out the green and red bell peppers, onions, and garlic I normally use.
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Heathen!!
I wanted to try something different. I've never used ground pork in my chili either. I left out the green and red bell peppers, onions, and garlic I normally use.
I know...I know.
I just cannot stand anything with bacon in it. Bacon belongs on the plate next to my eggs or in a BLT ....otherwise I won't eat it. Or whatever it's mixed into, wrapped around, laying on....
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The shrimp-stuffed, bacon-wrapped pork I made was a little salty because of the bacon. I tried to use a little less this time.
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I will only use real butter.
It's been years .... my kids were still in elementary school.....since I bought margarine. I would only buy Parkay, and thought it was ok. That was until I melted some in the microwave and for some reason didn't use it and found it the next morning. It was so disgusting ....all I could think was what was it doing inside our bodies?
Went out that day and bought real butter and have never used anything else since.
Absolutely, 100% concur. Margarine should be used as axle grease on Radio Flyer kiddie wagons only. NO WAY does that stuff belong in a kitchen.
My chili gets no beans, though I've made it that way when times were lean. I've used pintos and kidney beans, but that's it.
I like it with rice, chopped onion, and sharp shredded cheddar. No crackers at all - get 'em outta my face.
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I ran out of butter a while back and used margarine to make my french toast. Bastard! That stuff is 90% water... it evaporated as soon as it hit the griddle and my french toast stuck like the dry Sahara. I was pissed... almost ruined my french toast, but I managed to make it work, dammit.
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Oh boy. I took the pot out of the oven to stir it... smelled like heaven.
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I NEVER use green and/ or red bell peppers in my chili. That's too damned "Yankee-ish".
I like a little cheese on top and perhaps some sour cream.
As far as biscuits, I've discovered a good biscuit mix. It's better than Bisquick (and cheaper) and they don't turn out like hockey pucks.
(http://i.walmartimages.com/i/p/00/04/14/60/30/0004146030155_215X215.jpg)
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I NEVER use green and/ or red bell peppers in my chili. That's too damned "Yankee-ish".
I like a little cheese on top and perhaps some sour cream.
As far as biscuits, I've discovered a good biscuit mix. It's better than Bisquick (and cheaper) and they don't turn out like hockey pucks.
(http://i.walmartimages.com/i/p/00/04/14/60/30/0004146030155_215X215.jpg)
Me neither. I made some the other night and put chopped green chilis and jalapenos in it.
I do confess to using "petite dice" canned tomatoes.
I also add Rotel.
Lots of chili powder, some cumin, some Emeril's, garlic powder, sea salt and pepper.
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psst... Rotel's got green peppers in it. :p
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psst... Rotel's got green peppers in it. :p
nuh-uh. Them's green chile peppers. Not green bell peppers.
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nuh-uh. Them's green chile peppers. Not green bell peppers.
you beat me to it!
I found Rotel for chili and that was what I used. I had never seen it before, and used 3 cans to 4.75lb of ground chuck and 2 huge Vidalia onions.
I usually use regular Rotel, but I will use the chili one again.
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I NEVER use green and/ or red bell peppers in my chili. That's too damned "Yankee-ish".
I like a little cheese on top and perhaps some sour cream.
As far as biscuits, I've discovered a good biscuit mix. It's better than Bisquick (and cheaper) and they don't turn out like hockey pucks.
(http://i.walmartimages.com/i/p/00/04/14/60/30/0004146030155_215X215.jpg)
:o
Psssh...Minnesota. ::)
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:o
Psssh...Minnesota. ::)
WTF is that supposed to mean ?? Just because I was banished to that frozen popsicle of a state, doesn't mean that I gave up my Native Texan-ness. :hammer: :hammer: :hammer: :hammer: BTW Pionner Brand is out of Denton, TX and before that, San Antonio.
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WTF is that supposed to mean ?? Just because I was banished to that frozen popsicle of a state, doesn't mean that I gave up my Native Texan-ness. :hammer: :hammer: :hammer: :hammer: BTW Pionner Brand is out of Denton, TX and before that, San Antonio.
:-)
Naw, I meant that they don't carry Pioneer Brand up in Minnesota.
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:-)
Naw, I meant that they don't carry Pioneer Brand up in Minnesota.
Of course not!! Damned Yankee-land........
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Bumping for the season.
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i definitely prefer Pioneeer to Bisquick. I wonder what food y'all have up there that we can't really get down here. I thought Ro-Tel was everywhere. Same with Pioneer.
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Pioneer wasn't available in MN when I lived there. I don't recall seeing Rotel, either, except in some Mexican grocery stores.
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Rotel is a staple in my kitchen pantry. How can people live without it?
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Rotel is a staple in my kitchen pantry. How can people live without it?
Me too. I always have some on hand. I've never tried the off-brand, have you? Just wondering if it is the same.
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Rotel is a staple in my kitchen pantry. How can people live without it?
You've never lived up North, have you??
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9 pages of back post? I'll have to read them all before I post more, but let me say , I live on the Border and chili is a staple, it's served to me at least once a week in some incarnation.
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You've never lived up North, have you??
I never have. I have only lived in MS, but I just assumed that RoTel was in all stores. That is shameful that it isn't.
I mean even just the easy as pie rotel and velveeta dip?? You can't just whoop some up quickly? That sucks. I don't even like the stuff, but we have to have rotel dip (for my husband) at least once a month. And sometimes we add taco seasoned beef to it. That does make it better.
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You've never lived up North, have you??
The furthest north I ever lived was in my very young childhood. (except for 6 months of my adult life I spent in KCMO) Prior to Texas, moved here in 7th grade, I lived in Germany (Bitburg) Topeka (Forbes) St. Louis (Scott) NOVA (Andrews/Quantico/Pentagon) then I went to Ft. Lauderdale, before I got to eTexas. I also spent every summer on the Mississippi Gulf Coast. I have traveled to all 48, minus 4, but I never checked to see if the stores carried Rotel.
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The furthest north I ever lived was in my very young childhood. (except for 6 months of my adult life I spent in KCMO) Prior to Texas, moved here in 7th grade, I lived in Germany (Bitburg) Topeka (Forbes) St. Louis (Scott) NOVA (Andrews/Quantico/Pentagon) then I went to Ft. Lauderdale, before I got to eTexas. I also spent every summer on the Mississippi Gulf Coast. I have traveled to all 48, minus 4, but I never checked to see if the stores carried Rotel.
You've been to a lot of places. Unfortunately, I've only really travelled the southern half of the country. I have been to NY, D.C., PA, Virginia (that isn't southern lol) West Virginia (again, not southern), and Maryland (definitely NOT southern). I am really missing out on some lovely places. I have to travel more.
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You've been to a lot of places. Unfortunately, I've only really travelled the southern half of the country. I have been to NY, D.C., PA, Virginia (that isn't southern lol) West Virginia (again, not southern), and Maryland (definitely NOT southern). I am really missing out on some lovely places. I have to travel more.
Aside from my Dad and StepDad relocating, my Grandparents were key in showing me different places. We took a road trip from Gulfport, MS to Banff Canada one summer. I hit a lot of states that year.
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Rotel is a staple in my kitchen pantry. How can people live without it?
Always in mine too.
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Rotel is a staple in my kitchen pantry. How can people live without it?
Never heard of that stuff. WTF is it? Some kinda grits thing that tastes like cream of wheat, only worse?
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Never heard of that stuff. WTF is it? Some kinda grits thing that tastes like cream of wheat, only worse?
I didn't want to be the first to admit that. I've never heard of it either.
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Never heard of that stuff. WTF is it? Some kinda grits thing that tastes like cream of wheat, only worse?
Google is your friend. :)
http://www.texmex.net/Rotel/main.htm
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F'n tards don't know how to use Google ?? Come on Eupher, you're better than that !! Damned Doggie!!
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Coincidentally, I just saw a commercial for Rotel and Velveeta.
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Coincidentally, I just saw a commercial for Rotel and Velveeta.
Now THAT is a good AdBot.
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Coincidentally, I just saw a commercial for Rotel and Velveeta.
So you went from never hearing of it to seeing a commercial!?! haha!! It is some good stuff!
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Coincidentally, I just saw a commercial for Rotel and Velveeta.
Brown 1.5lb ground beef, 1 chopped onion, a bit of chopped garlic, drain it well and put in a crock pot on high.
Add 2 cans original rotel, drained
1 small can of chopped black olives
1 16 oz block of Mexican Velveeta
1 16 oz block of regular Velveeta
Stir to get the cheese all melted.
Turn to the lowest temp on the crockpot. Do not put the lid on tight, it needs to be cockeyed so that there is not steam build up.
This is a wonderful dip in the cool/cold weather!!! We've been known to make this a meal, but I also do it for a football/SuperBowl type party too.
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Oh..I get it now......y'all ain't talking about chiles...your talking about American style Chili! BTW...ever heard of Terlingua? Home of World Chili cook off? I live relatively near there. My wife, from Mexico does real cooking with chiles, as I said before, chiles are almost a staple n my diet.
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Brown 1.5lb ground beef, 1 chopped onion, a bit of chopped garlic, drain it well and put in a crock pot on high.
Add 2 cans original rotel, drained
1 small can of chopped black olives
1 16 oz block of Mexican Velveeta
1 16 oz block of regular Velveeta
Stir to get the cheese all melted.
Turn to the lowest temp on the crockpot. Do not put the lid on tight, it needs to be cockeyed so that there is not steam build up.
This is a wonderful dip in the cool/cold weather!!! We've been known to make this a meal, but I also do it for a football/SuperBowl type party too.
That sounds delish!! Minus the olive part of course!
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Turn to the lowest temp on the crockpot. Do not put the lid on tight, it needs to be cockeyed so that there is not steam build up.
wimminz.......... sheeesh....... they're always "cockeyed" aren't they ?? :lmao: :lmao: :lmao: :lmao: :tongue: :innocent:
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wimminz.......... sheeesh....... they're always "cockeyed" aren't they ?? :lmao: :lmao: :lmao: :lmao: :tongue: :innocent:
:hammer:
Geesh...I'm not on here for most of a week and I come back to insults. :bawl:
Missed me, huh? :blowkiss:
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:hammer:
Geesh...I'm not on here for most of a week and I come back to insults. :bawl:
Missed me, huh? :blowkiss:
As a matter of fact - yes. Wherethehellhaveyoubeen????
:-*
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As a matter of fact - yes. Wherethehellhaveyoubeen????
:-*
We went to St Croix with Runnin' Buddy and her husband for a week. They are staying until Sunday..... :bawl:
It's where they went on their honeymoon 10 years ago (yesterday was their anniversary), where we went for her daughter's wedding (remember, I did the reception food and centerpieces?). They were at the same place both times, and she and I found a "rent by owner" website, that had the house and it said to make an offer. She made a ridiculous offer - less than half the listed rate - and they took it!!!!!! It was a great trip at a price that we could not have gotten even for just hotel room at the beach in Destin....let alone a house like this!!!
(http://www.sugarbayhouse.com/Portals/60480/docs//donhebert_06.jpg)
incredible views
(http://www.sugarbayhouse.com/Portals/60480/images//donhebert_07-300.jpg)
(http://www.sugarbayhouse.com/Portals/60480/images//DSC03897b_med-300.jpg)
bar room off the pool between outdoor area and the great room
(http://www.sugarbayhouse.com/Portals/60480/images//donhebert_03-300.jpg)
our room was behind the chairs in the foreground
(http://www.sugarbayhouse.com/Portals/60480/images//Picture9-300.jpg)
our room - there are 4 guest suites, each with their own bath, AC controls, and only entrance is from the pool area.
(http://www.sugarbayhouse.com/Portals/60480/images//donhebert_02-300.jpg)
theirs (they paid more than we did :-) )
(http://www.sugarbayhouse.com/Portals/60480/images//donhebert_01-300b.jpg)
great room
(http://www.sugarbayhouse.com/Portals/60480/images//IMG_2089_b-300.jpg)
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I'll have to catch the pics when the *&^#$! firewall burns down.
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I'll have to catch the pics when the *&^#$! firewall burns down.
They aren't showing up for me either. I get this message.
Page Not Found
The page you tried to access does not exist on this server. This page may not exist due to the following reasons:
You are the owner of this web site and you have not uploaded (or incorrectly uploaded) your web site. For information on uploading your web site using FTP client software or web design software, click here for FTP Upload Information.
The URL that you have entered in your browser is incorrect. Please re-enter the URL and try again.
The Link that you clicked on incorrectly points to this page. Please contact the owner of this web site to inform them of this situation.
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We went to St Croix with Runnin' Buddy and her husband for a week...
:xpoke:
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I know it's anathema to most, but has anyone tried Wolf Brand Chili (http://www.wolfbrandchili.com/index.jsp) ?
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I know it's anathema to most, but has anyone tried Wolf Brand Chili (http://www.wolfbrandchili.com/index.jsp) ?
For canned chili, it's probably one of the better ones.
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For canned chili, it's probably one of the better ones.
I've seen it advertised on Fox News lately and one of our local stores had it on sale, so I bought a couple of cans.
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I know it's anathema to most, but has anyone tried Wolf Brand Chili (http://www.wolfbrandchili.com/index.jsp) ?
canned chili? :ohnoes:
where the heck did my pictures go? damn, took me forever to find and get them! :censored:
it's for sale...here's the information on it, and it should work....key word:should..... :uhsure:
http://www.fedeles.com/st-croix-featured-property.php?exquisite-sugar-bay-house&p_id=10
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Deb your chili sounds yummy
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Deb your chili sounds yummy
Mine? it's a dip recipe, not chili....
I make chili, and it's good, but it's not "Texas" chili.
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I've seen it advertised on Fox News lately and one of our local stores had it on sale, so I bought a couple of cans.
It really isn't bad in a pinch, and goes well on a hot dog. It is the best canned chili I have had.
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Mine? it's a dip recipe, not chili....
I make chili, and it's good, but it's not "Texas" chili.
It must have beans in it. :whistling:
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It must have beans in it. :whistling:
My chili NEVER has beans in it! I don't like them.
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:-)
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beans in chili is for YANKEES !!! :tongue: :fuelfire:
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beans in chili is for YANKEES !!! :tongue: :fuelfire:
Well, it does make for some resounding farts......
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It must have beans in it. :whistling:
We really need an "Oh no, you di'nt" smiley for comments like that..... :thatsright:
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The chili is in the building...
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Another batch of deer chili is currently in the works.
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Another batch of deer chili is currently in the works.
Good stuff. :cheersmate:
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Chili : with crackers or without?
I'll crunch ups some crackers in the bottom of the bowl if the chili is kind of thin. I also like some shredded cheese, either sharp cheddar or peeper jack on top.
I like to smash up a lot of saltines and stir them in, I also like to have cold cottage cheese with but not in my chili. The cold cottage cheese and hot chili is a really nice contrast, it's kind of like the flavor you get with sour cream but better IMO.
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A chili thread! :panic:
This was recently mine, bitchslap at will.
Pound + a bit more ground beef
1 sirloin steak, cubed
One can pinto beans :panic:
2 cans diced tomatoes, w/chiles
1 onion
tsp minced garlic
1 and a half envelopes McCormick chili seasoning
Brown the beef separately, including the onion and garlic in the browning. Add everything to the crockpot, rinse out the cans with water (1/2 can). Cook on low for 6 hours.
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A chili thread! :panic:
This was recently mine, bitchslap at will.
Pound + a bit more ground beef
1 sirloin steak, cubed
One can pinto beans :panic:
2 cans diced tomatoes, w/chiles
1 onion
tsp minced garlic
1 and a half envelopes McCormick chili seasoning
Brown the beef separately, including the onion and garlic in the browning. Add everything to the crockpot, rinse out the cans with water (1/2 can). Cook on low for 6 hours.
Did you really have to go THERE????????
:rofl:
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I like to smash up a lot of saltines and stir them in, I also like to have cold cottage cheese with but not in my chili. The cold cottage cheese and hot chili is a really nice contrast, it's kind of like the flavor you get with sour cream but better IMO.
You need to be bitchslapped!! Of course, if you ate GOOD chili, you wouldn't need to add in all of that crap!!! :hammer: :hammer: :hammer: :hammer:
A chili thread! :panic:
This was recently mine, bitchslap at will.
Pound + a bit more ground beef
1 sirloin steak, cubed
One can pinto beans :panic:
2 cans diced tomatoes, w/chiles
1 onion
tsp minced garlic
1 and a half envelopes McCormick chili seasoning
Brown the beef separately, including the onion and garlic in the browning. Add everything to the crockpot, rinse out the cans with water (1/2 can). Cook on low for 6 hours.
BEANS ?!?!?!?!? Tomatoes ?!?!?!?!? WTF ?!?!?!?!? You need bitchslappin', too!! :hammer: :hammer: :hammer: :hammer: :hammer:
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If it doesn't have tomatoes, then what do you have? Hot water with beef swimming around in it? How do you get it thick otherwise? Bitchslap all you want, my husband loved it. Beans are good for you, too, so there. :tongue:
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If it doesn't have tomatoes, then what do you have? Hot water with beef swimming around in it?
:rofl: :rotf:
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If it doesn't have tomatoes, then what do you have? Hot water with beef swimming around in it? How do you get it thick otherwise? Bitchslap all you want, my husband loved it. Beans are good for you, too, so there. :tongue:
Hey! Have you been watching me in my hot tub? :panic:
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If it doesn't have tomatoes, then what do you have? Hot water with beef swimming around in it? How do you get it thick otherwise? Bitchslap all you want, my husband loved it. Beans are good for you, too, so there. :tongue:
Well, if you want a gravy surrounding your beef, that ain't chili. That's basically braised beef.
When I make chili, I cook it low and slow till the "juice" is mostly reduced. Between the chilis (yeah, you gotta have some of those in your chili, usually roasted on a fire, peeled, rough-chopped, and tossed in with the beef before the major cooking process), onions, and garlic, and the fact that most of your liquid has been reduced, you wind up with mostly.....
.....drum roll......
Chili!
(That's a euphemism for beef and stuff that makes it taste good, which doesn't include a lot of liquid.)
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Hey! Have you been watching me in my hot tub? :panic:
Why yes, yes I have. :naughty: You should prune your shrubbery.
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Why yes, yes I have. :naughty: You should prune your shrubbery.
Ya, my wife gets lost in there sometimes........... :-)
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:o :o :o :o :o :o :o :o :o :o :o
OH!
MY!!
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:o :o :o :o :o :o :o :o :o :o :o
OH!
MY!!
What? You should see our backyard.
:rofl:
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Good stuff. :cheersmate:
So what is real honest to heavens real Chili ?? How the heck far back in time are you guys going??
Lets see, 100 years ago Chili was made with just beef or any kind of meat from Lizard to dog, water hot peppers and some kind of corn meal.
After WW1 the Gringos on the border added tomatoes and beans. Spices as to garlic and what not. The original Chili had changed and continued to change as time went on.
The Veterans that returned north of the border from the war all had their own ideas about Chili. What started out as meat, water, hot peppers and corn meal, was now to go through the Nation in all different forms.
Chili in the north was different from chili in the west or south, 100 years in the making and now the food is regional, to bean or not to bean, What ever all tastes good, the original Chili of meat water hot peppers and corn meal is fortunately not an option for us today.
Yankees want beans, Texans hate beans, rest of the Nation are to bean or not to bean. That is the question.
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I don't hate beans, they just have their place. Not in chili. Never. Ever.
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I don't hate beans, they just have their place. Not in chili. Never. Ever.
I do hate beans.
They have no place.
Not in chili.
Not in anything else either.
:-)
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You need to be bitchslapped!! Of course, if you ate GOOD chili, you wouldn't need to add in all of that crap!!! :hammer: :hammer: :hammer: :hammer:
I eat a lot of cottage cheese, I love the stuff and it is excellent with chili I tells ya!
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I just found this at the DUmp:
The “official†first family recipe features ground turkey or beef, ground turmeric among the spices, and a healthy dose of red wine vinegar.
read: http://abcnews.go.com/blogs/politics/2012/03/obama-family-chili-recipe-on-new-pinterest-page/
YUCK Ground turmeric? Tastes like aluminum. What's with the vinegar?
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Well, if you want a gravy surrounding your beef, that ain't chili. That's basically braised beef.
When I make chili, I cook it low and slow till the "juice" is mostly reduced. Between the chilis (yeah, you gotta have some of those in your chili, usually roasted on a fire, peeled, rough-chopped, and tossed in with the beef before the major cooking process), onions, and garlic, and the fact that most of your liquid has been reduced, you wind up with mostly.....
.....drum roll......
Chili!
(That's a euphemism for beef and stuff that makes it taste good, which doesn't include a lot of liquid.)
I use just plain chili powder. I MAY add in extra chilis, depending on the crowd.
I don't hate beans, they just have their place. Not in chili. Never. Ever.
I do hate beans.
They have no place.
Not in chili.
Not in anything else either.
:-)
AMEN, you two!!!! :-) Frijoles can be served as a side dish or if one is feeding damned Yankees......