Chilli

"No Idea" <[email hidden]> wrote in news:1149894106.917188.121490
@c74g2000cwc.googlegroups.com:

Quoted message said:

My late wife used to make chilli. It wasn't *spicy*mince. Some of the
best ones made me feel as if my eyes were bleeding but they had taste.
Can anyone offer a recipe that a complete numptie in the kitchen could
try?

I usually brown up the ground meat of choice for the chili, pour in 2-3
cans of Tomatoe sauce and season it with Chili powder to taste.
Sometimes I get more fancy, but that's my quick fix chili.

Mike H said:

"No Idea" <[email hidden]> wrote in news:1149894106.917188.121490
@c74g2000cwc.googlegroups.com:

Quoted message said:

My late wife used to make chilli. It wasn't *spicy*mince. Some of the
best ones made me feel as if my eyes were bleeding but they had taste.
Can anyone offer a recipe that a complete numptie in the kitchen could
try?

I usually brown up the ground meat of choice for the chili, pour in 2-3
cans of Tomatoe sauce and season it with Chili powder to taste.
Sometimes I get more fancy, but that's my quick fix chili.

You'd be better off buying Chili Man Lean Beef variety canned chili
than what you just wrote.

--Bryan

Quoted message said:

You'd be better off buying Chili Man Lean Beef variety canned chili
than what you just wrote.

--Bryan

Your "handle" says it all.

--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright <wayneboatwright_at_gmail.com> wrote in
news:[email hidden]:

Quoted message said:

Your "handle" says it all.

"FoodSnob" I take it? I have him KF'd. I bet he puts beans in his Chili
and Sugar in his Corn Bread.

Oh pshaw, on Fri 09 Jun 2006 08:49:07p, Mike H meant to say...

Quoted message said:

Wayne Boatwright <wayneboatwright_at_gmail.com> wrote in
news:[email hidden]:

Quoted message said:

Your "handle" says it all.

"FoodSnob" I take it? I have him KF'd. I bet he puts beans in his Chili
and Sugar in his Corn Bread.

Yes, and I now have him KF'd as well.

--
Wayne Boatwright @¿@¬
_____________________

Mike H said:

I bet he puts beans in his Chili and Sugar in his Corn Bread.

Ahem... Some of us LIKE beans in our chili and sugar in our cornbread. I've
admitted my plebian tastes here on more than one occasion. But it's a matter
of TASTE. I'm perfectly aware that "purists" would rather experience the
dishes as they were made originally, in times of great hardship and
privation, but I simply make them the way I *like* them.

Bob

On 9 Jun 2006 16:01:46 -0700, "No Idea" <[email hidden]>

Quoted message said:

My late wife used to make chilli. It wasn't *spicy*mince. Some of the
best ones made me feel as if my eyes were bleeding but they had taste.
Can anyone offer a recipe that a complete numptie in the kitchen could
try?

TIA

Ian

U.K.

If you can find one of the packaged mixes like Carroll Shelby's, you
could start with that.

jim

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Mike H said:

I bet he puts beans in his Chili and Sugar in his Corn Bread.

Ahem... Some of us LIKE beans in our chili and sugar in our cornbread.
I've admitted my plebian tastes here on more than one occasion. But it's a
matter of TASTE. I'm perfectly aware that "purists" would rather
experience the dishes as they were made originally, in times of great
hardship and privation, but I simply make them the way I *like* them.

Bob

I agree wholeheartedly. I do love a Texas "bowl of red," and make a pretty
damn good one myself. But I also like the hamburger and tomato and beans
chili that I grew up with in Illinois, and I make that too. They are
different dishes, and they're both good. I've never had the chance to try
Cincinnatti Skyline Chili Five Ways, but I'd probably like that, too.

--Rich "De gustibus non est disputandum."

In article <[email hidden]>,

No Idea said:

My late wife used to make chilli. It wasn't *spicy*mince. Some of the
best ones made me feel as if my eyes were bleeding but they had taste.
Can anyone offer a recipe that a complete numptie in the kitchen could
try?

My general recommendations -- light on tomato anything, heavy
on a chile powder (note spelling -- a powder that is just the
powdered dried peppers, no salt, no cumin, no anything else),
plus onion, garlic, cumin, and a bit of oregano. (Cumin
separate from the chile powder so you can adjust the flavor
yourself. Cumin is one of the major flavors in chili.)

Chili is definitely a "play around with what's in it, use what
you like" sort of dish.

Here's a recipe of mine that's on the web in a few places.
I won a chili cookoff at work with it one year. (Yeah, it
has beans in it, which many purists consider an abomination.)

-----------------------------
Ingredients:
------------
3 cups dried beans, 1/2 pinto, 1/2 black beans
1 can S&W salsa
1 bulb garlic (6-8 cloves for the garlic-tolerance-impaired)
1/3 cup chile powder (I used 1/2 cup, it was maybe a bit much.)
1 tblsp cumin
1.5 lb ground beef ("chili grind", or braising tips cut into
1/4" cubes.)
1/4 tsp oregano
3 Chipotle peppers (or 4 or 5...)
1 large onion.

Instructions:
-------------
Soak the beans overnight. Brown the ground beef, and drain off the fat.
If the chipotles are dried, soak them for 5 minutes in hot water, then
pulverize them with the onion and garlic in a blender. Add onion,
oregano, chili powder, cumin, beef, garlic, and beans to crock pot, with
"enough" water. Let simmer for about 12 hours. About an hour before
it's done, add the can of salsa.

The "chile powder" is bulk powdered "chile powder" chiles, New Mexico
chiles, I think. NOT the mixture with all kinds of other spices in it
that is more common in grocery stores. I like my chili heavier on the
chili powder, lighter on the tomatoes.
-----------------------------

Hm, did I really write "12 hours"? I think I was just letting
it go in the crock pot overnight.

Now, I order powdered chipotle peppers in bulk from a place in
New Mexico, and adjust the "other chile powders" and chipotle
to fine-tune the heat. (I *love* chipotle powder.) I haven't
seen the S&W salsa lately, I'd probably just add some chopped
fresh jalapenos and/or serranos, and maybe some canned crused
tomatoes if I wanted them.

--
Tagon: "Where's your sense of adventure?" | Mike Van Pelt
Kevyn: "It died under mysterious circumstances. | mvp at calweb.com
My sense of self-preservation found the body, | KE6BVH
but assures me it has an airtight alibi." (schlockmercenary.com)

Mike Van Pelt said:

In article <[email hidden]>,

No Idea said:

My late wife used to make chilli. It wasn't *spicy*mince. Some of the
best ones made me feel as if my eyes were bleeding but they had taste.
Can anyone offer a recipe that a complete numptie in the kitchen could
try?

My general recommendations -- light on tomato anything, heavy
on a chile powder (note spelling -- a powder that is just the
powdered dried peppers, no salt, no cumin, no anything else),
plus onion, garlic, cumin, and a bit of oregano. (Cumin
separate from the chile powder so you can adjust the flavor
yourself. Cumin is one of the major flavors in chili.)

Chili is definitely a "play around with what's in it, use what
you like" sort of dish.

Here's a recipe of mine that's on the web in a few places.
I won a chili cookoff at work with it one year. (Yeah, it
has beans in it, which many purists consider an abomination.)

-----------------------------
Ingredients:
------------
3 cups dried beans, 1/2 pinto, 1/2 black beans
1 can S&W salsa
1 bulb garlic (6-8 cloves for the garlic-tolerance-impaired)
1/3 cup chile powder (I used 1/2 cup, it was maybe a bit much.)
1 tblsp cumin
1.5 lb ground beef ("chili grind", or braising tips cut into
1/4" cubes.)
1/4 tsp oregano
3 Chipotle peppers (or 4 or 5...)
1 large onion.

Instructions:
-------------
Soak the beans overnight. Brown the ground beef, and drain off the fat.
If the chipotles are dried, soak them for 5 minutes in hot water, then
pulverize them with the onion and garlic in a blender. Add onion,
oregano, chili powder, cumin, beef, garlic, and beans to crock pot, with
"enough" water. Let simmer for about 12 hours. About an hour before
it's done, add the can of salsa.

The "chile powder" is bulk powdered "chile powder" chiles, New Mexico
chiles, I think. NOT the mixture with all kinds of other spices in it
that is more common in grocery stores. I like my chili heavier on the
chili powder, lighter on the tomatoes.
-----------------------------

Hm, did I really write "12 hours"? I think I was just letting
it go in the crock pot overnight.

Now, I order powdered chipotle peppers in bulk from a place in
New Mexico, and adjust the "other chile powders" and chipotle
to fine-tune the heat. (I *love* chipotle powder.) I haven't
seen the S&W salsa lately, I'd probably just add some chopped
fresh jalapenos and/or serranos, and maybe some canned crused
tomatoes if I wanted them.

--
Tagon: "Where's your sense of adventure?" | Mike Van Pelt
Kevyn: "It died under mysterious circumstances. | mvp at calweb.com
My sense of self-preservation found the body, | KE6BVH
but assures me it has an airtight alibi." (schlockmercenary.com)

You've got to be kidding!

Toronto Chilli

I lb hamburger
I can tomatos
I tbsp crushed red pepper
1/2 tsp cumin
1 small green pepper
1 yellow onion
2 cloves of garlic
1 can dark red kidney beans drained
salt and black pepper to taste.
Brown the meat and saute the veg, mix with the spices and garlic and
add tomatos, oh
wait, a tbsp of worcestershire sauce and a bay leaf. Bring to a boil
and then simmer uncovered for 45 minutes.Serve with coleslaw and kaiser
rolls.Serves 4 for lunch 2 for dinner.
Biff

My approach to chili is a mix of various UK sources so probably is far
removed from an authentic one.

Once I have browned the mince, I soften onions and garlic in the meat
fat and then drain. I bash some cumin, black peppers and dried chiles in
a pestle and mortar and then roast them lightly in a pan. Once they are
done, i return the meat and onions and add a bottle of lager, beef stock
plus some tinned diced tomato . Final crucial ingredient is sun dried
tomatoes wizzed up in a blender but I sometimes use tinned red peppers.
Sometimes I add a cinnamon stick. This gets cooked on the stove for an
hour or two. All this is done on D-1.

On D Day, I remove the cinnamon stick and add the kidney beans and
reheat for an hour.

Steve

No Idea said:

My late wife used to make chilli. It wasn't *spicy*mince. Some of the
best ones made me feel as if my eyes were bleeding but they had taste.
Can anyone offer a recipe that a complete numptie in the kitchen could
try?

TIA

Ian

U.K.

Mike H said:

Wayne Boatwright <wayneboatwright_at_gmail.com> wrote in
news:[email hidden]:

Quoted message said:

Your "handle" says it all.

"FoodSnob" I take it? I have him KF'd. I bet he puts beans in his Chili

Yes, and flour to make it thick and rich.

Quoted message said:

and Sugar in his Corn Bread.

--
Sincerely yours

Zatoichi

No Idea said:

My late wife used to make chilli. It wasn't *spicy*mince. Some of the
best ones made me feel as if my eyes were bleeding but they had taste.
Can anyone offer a recipe that a complete numptie in the kitchen could
try?

TIA

Ian

U.K.

Well here is a simple one, which is what my mother (mum!) prepared. Brown
the mince with some chopped onion and a couple of cloves of garlic. Strain
off the grease and transfer the mixture to a fairly deep pot. Add 2 cups of
water and a can of tomato sauce (not paste, sauce OR a can of condensed
tomato soup). Now add 2 Tbs. of mild chili powder. Trust me, it won't be
hot. Cover and simmer on low heat. Do you like beans in your chili? If
so, add 1 can of kidney or pinto beans at this point. Stir well and heat
through. Add salt & pepper to taste and you have a very nice, very bland
"chili" 🙂

Jill

Bob Terwilliger said:

Mike H said:

I bet he puts beans in his Chili and Sugar in his Corn Bread.

Ahem... Some of us LIKE beans in our chili and sugar in our
cornbread. I've admitted my plebian tastes here on more than one
occasion. But it's a matter of TASTE. I'm perfectly aware that
"purists" would rather experience the dishes as they were made
originally, in times of great hardship and privation, but I simply
make them the way I *like* them.

Bob

It's always funny when folks decide chili shouldn't have beans just because
they live in Texas or something like that. Heh. Same thing with BBQ... who
really cares if the sauce is mustard based or vinegar based? Leave the
sauce off mine, thanks! Dry rub all the way!

Jill

Just get a pot and make some chili. Put in ground pork or beef or both
or turkey. Put in cubed beef(lean chuck or round or any tasty cut; but
make sure it needs to cook for a while; I wouldn't use tenderloin but
I've never tried it so...) or pork shoulder if you like. Brown it, or
don't brown it. Soften up onions. Add some chili powder and slowly
cook in oil for a few minutes add garlic. Add browned meat. Stir.
Cook as long as you like. Make sure it is nice and tender. Add extra
cumin if you like. I like to add a good dose of Mr. Gouda's hot
sauce(the red not yellow stuff). It's hotter than Frank's hot sauce.
Mr. Gouda's a Canadian thing. Add canned kidney or frijoles beans or
beans of your choice if you like. There that is simple chili. You can
get dried chilis and work with those as well. For liquid add tom juice
or vegetable juice or wine or beer or beef or chicken stock or water.
If you want to thicken use corn flour or whatever like even corn
starch; what about corn meal? I've never tried it. Serve with stuff
like top with fresh squeezed lime juice, your favourite cheese such as
american cheese(you can even melt it under broiler), sour cream;
yogurt?. Eat it with tortillas or bread or you can ladle it on top of
macaroni and cheese thereby creating a brand new haute cuisine dish
called the 'Waterloo County Debris and Cheese'. Ladle it on plain
pasta or rice? I tried it; don't like it. Just make some chili then
eat it.

Mike Van Pelt said:

In article <[email hidden]>,

No Idea said:

My late wife used to make chilli. It wasn't *spicy*mince. Some of the
best ones made me feel as if my eyes were bleeding but they had taste.
Can anyone offer a recipe that a complete numptie in the kitchen could
try?

My general recommendations -- light on tomato anything, heavy
on a chile powder (note spelling -- a powder that is just the
powdered dried peppers, no salt, no cumin, no anything else),
plus onion, garlic, cumin, and a bit of oregano. (Cumin
separate from the chile powder so you can adjust the flavor
yourself. Cumin is one of the major flavors in chili.)

Chili is definitely a "play around with what's in it, use what
you like" sort of dish.

Here's a recipe of mine that's on the web in a few places.
I won a chili cookoff at work with it one year. (Yeah, it
has beans in it, which many purists consider an abomination.)

-----------------------------
Ingredients:
------------
3 cups dried beans, 1/2 pinto, 1/2 black beans
1 can S&W salsa

[snip]

Smith & Wesson is making salsa now?

Bob

TEXAS RED

This may make the best ( authentic ) chili I've ever eaten.
I got the recipe at the Cochise County Chili Cook-Off.
This chili is "warm" but not spicy hot.

New Mexico chile powder, garlic powder,
Mexican cumin, and oregano.

Stir in a crockpot;

1 can ( 14oz ) of diced tomatoes.
1 can of beer
2 large onions diced
3+ tbs New Mexico Chile Powder
1 tsp Mexican oregano, cumin, garlic powder

Dice 3 to 4 pounds of stew beef. ( chuck )
DO NOT USE GROUND BEEF !!
Brown lightly in a fry-pan, and add to the crock.

Stir everything...
Cook on <HI> until it starts to bubble.
Then, cook on <LO> for 5 or 6 hours.

When serving chili, put out several small bowls
of your favorites;
shredded cheddar, diced green onions, diced tomatoes,
cooked pinto beans, sour cream, taco chips.

Ladle out a bowl of "red",
add your favorite fixin's and enjoy !!

Chili is often served over a bed of rice
in some parts of Texas.
( we don't do that in Arizona )

<rj>

Here is our recipe (with beans)

Ingredients
1 pound very lean ground beef or lean stewing meat cut in cubes about 1
inch.
2 Red bell peppers, seeded and diced
3 med onions, peeled and diced
1 garlic_clove minced fine
2 regular or 1 large cans pinto beans partly drained
1 large can stewed tomatoes, undrained
1/2 small can tomato paste
Pinch red pepper flakes or to taste
Salt and pepper to taste
1/2 teaspoon ground cumin
1/2 tsp ground oregano
1 tablespoon chili powder or to taste
1 can beer

Directions
Heat a little olive oil in a heavy pan and cook onion and peppers over
medium heat until onion is soft and golden. Add the garlic and cook about 10
minutes, taking care to not burn it. Turn up the heat a little and add all
the seasonings except the salt. Cook stirring constantly for 1 minute, and
then add the beef and brown well . Add the tomatoes, tomato paste and beer
and the juice from the beans. Stir well. Simmer, uncovered for 1 hour or
until the chili has thickened and the meat is tender, stirring occasionally.
Add salt and pepper to taste. Add beans and cook until they are hot.
I like to grate some "ricotta salata" or queso fresco" cheese on top.

I would suggest to try different brand of chili powder to find the one that
fir your taste better.
Guido
--
__________________________________________
http://www.yummyfood.net
Quick and easy international recipes

"No Idea" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

My late wife used to make chilli. It wasn't *spicy*mince. Some of the
best ones made me feel as if my eyes were bleeding but they had taste.
Can anyone offer a recipe that a complete numptie in the kitchen could
try?

TIA

Ian

U.K.

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

I bet he puts beans in his Chili and Sugar in his Corn Bread.

Ahem... Some of us LIKE beans in our chili and sugar in our cornbread.

Well, I don't see you bearing the moniker "Food Snob" either.