Chilli

zatoichi <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

"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.

Why? Just puree the beans.

Mike H said:

zatoichi <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

"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.

Why? Just puree the beans.

LOL just kidding :-)

--
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.

Three Bean Chili

1 pound ground beef
1 cup yellow onions, diced
1/2 cup bell peppers, diced
1 Tbsp canola oil
1 Tbsp olive oil

Seasonings:
3 cloves garlic, minced
1 Tbsp chili powder
1 Tbsp ground cumin
1 tsp ground coriander
1/2 tsp dried oregano
1/4 - 1/2 tsp seasoning salt
1/4 tsp ground black pepper

1 (28 ounce) can crushed peeled (or diced) tomatoes - with liquid
1 (6 ounce) can tomato paste
1 (15 ounce) can black beans
1 (15 ounce) can red kidney beans
1 (15 ounce) can white kidney beans
1-1/2 to 2 cups water

In a 7-quart saucepan, saute the onions and bell peppers
in the cooking oils until the onions are slightly browned.
Add ground beef and all seasonings to saucepan. Crumble and fry ground
beef until browned. Add canned tomatoes, tomato paste and three cans of
beans to saucepan.
Add 1-1/2 to 2 cups of water to sauce pan.
Mix well and simmer for 30 minutes, stirring occasionally.

Makes about 10-cups

-Rusty

Mike H said:

"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.

And hopefully no one else will, although I only add 1 TBS sugar to my
cornbread 🙂

Jill

Mike H said:

zatoichi <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

"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.

Why? Just puree the beans.

Or go wild and add frijoles refritos (refried pinto beans)

Jill

"Mike H" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

zatoichi <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

"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.

Why? Just puree the beans.

If mine needs any thickening, I use masa.

--Rich

Rich said:

If mine needs any thickening, I use masa.

--Rich

After worrying about this for a while, I found that if I cook mine long
enough on a low simmer, it thickens without masa and the ground beef
actually gets tender.

The worst thing ever? Adding tomatos of any kind. I picked up
some "homemade" chili from Kroger's soup bar and it had so
much tomato I couldn't eat it. Instant heartburn with the chili
spices. I make mine with lots of fresh garlic and chili spices.

--
Posted via a free Usenet account from http://www.teranews.com

"No Idea" <[email hidden]> wrote in message
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?

1.5 lbs of ground beef
three garlic cloves
1/3 cup chili powder
8 cups water

Brown the ground beef (I know you know not to add fat to it!)
in a deep skillet or soup pot, whatever you are going to cook the
chili in.

Smash first then chop the garlic fine and add to the browning
meat in the last five minutes or so. You want it cooked a bit, but
not browned, that makes the flavor bitter.

Add the chili powder and stir until it is well mixed with the beef.

With the heat still on high, add eight cups of water.

Bring to a boil.

Immediately lower the heat to the lowest possible simmer, just
bubble or two. Do not cover.

Cook it for a couple of hours at least, until it is the right consistency.
Skim the fat every now and then with a large, flat spoon.

Add salt and pepper and beans if you like them.

It is great with corn bread.

P.S. Once you have chili with no tomatoes you will never go back!
If you have to have a little, dump a little medium salsa in while it
simmers.

--
Posted via a free Usenet account from http://www.teranews.com

"jmcquown" <[email hidden]> wrote in news:OEDig.8266$gv2.563
@bignews3.bellsouth.net:

Quoted message said:

Quoted message said:

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

And hopefully no one else will, although I only add 1 TBS sugar to my
cornbread 🙂

Only time I've done that is when I wasn't paying attention and slightly
over salted it, used sugar to try and ballance it. My wife doesn't like
my cornbread, too unsweet and dry for her, she doesn't get it, that's why I
make Honey butter to go with it, to sweeten it and impart moisture 🙂

"jmcquown" <[email hidden]> wrote in news:KLDig.8268$gv2.1707
@bignews3.bellsouth.net:

Quoted message said:

Or go wild and add frijoles refritos (refried pinto beans)

The Chili recipe they use at the resturant that my Culinary school runs
uses Yellow Corn Meal, and I know Alton Brown's Chili uses crushed corn
chips (same thing for all intents and purposes). I did that last time I
made chili (which I made with 0 chilli powder, I used chille powder tho
(Chipolte Chilie powder that is) Measured out a bit too much for the corn
bread so I tossed the extra in to the chilli, made it nice and thick.

"cybercat" <[email hidden]> wrote in news:448b0120$0$32706$88260bb3
@free.teranews.com:

Quoted message said:

The worst thing ever? Adding tomatos of any kind. I picked up
some "homemade" chili from Kroger's soup bar and it had so
much tomato I couldn't eat it. Instant heartburn with the chili
spices. I make mine with lots of fresh garlic and chili spices.

Last one I made, I used 1 large can of roma tomatos (Not enough time to
deal with making concasse from fresh). 2 cans of sauce, 4 cloves of
garlic, 2 jalapenos, half a yellow onion, half a shallot, 1 jar of
pimentos, 2.5 lbs of ground beef. Came out decent enough.

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
and Sugar in his Corn Bread.

Don't care much for cornbread but I put beans in chili too. I also put
spaghetti in chili, not like Cincinnati chili but enough so you know
it's there.

RJ said:

This may make the best ( authentic ) chili I've ever eaten.

Stir in a crockpot;

1 can ( 14oz ) of diced tomatoes.
1 can of beer

No ( authentic ) chili begins with stuff out of a can unless you're
talking Hormel.

Sheldon

"Sheldon" <[email hidden]> wrote in news:1149978914.825578.220130
@i40g2000cwc.googlegroups.com:

Quoted message said:

No ( authentic ) chili begins with stuff out of a can unless you're
talking Hormel.

So, you can only have chili if tomatos are in season & good?

"Mike H" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Sheldon" <[email hidden]> wrote in news:1149978914.825578.220130
@i40g2000cwc.googlegroups.com:

Quoted message said:

No ( authentic ) chili begins with stuff out of a can unless you're
talking Hormel.

So, you can only have chili if tomatos are in season & good?

You don't need tomatoes. You REALLY don't. Try it some time.

Inviato da X-Privat.Org - Registrazione gratuita http://www.x-privat.org/join.php

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.

Beans are a false controversy. Tomatoes are a bigger problem in my
opinion. (So is too much cumin.) Put beans or tomatoes in your chili if
you like, but neither one should dominate the dish.

Here's my chili recipe. Actually, I don't use a recipe, but I paid
attention and wrote everything down once after I made a batch.

Bob's Red Chili (Without Tomatoes)

1 to 1 1/2 pounds ground venison (or lean hamburger meat)
1 pound frozen ground turkey, thawed (or beef stew meat, or cube steak)
1 large (or 2 small) yellow onions
2 cups water
8 dried New Mexico or Guajillo chile peppers
4 large dried ancho chile peppers
2 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon black pepper
1 teaspoon garlic powder
2 (15 ounce) cans beef broth
1 (15 ounce) can pinto beans or "chili beans" (optional)
1 or 2 teaspoons cornmeal or dried masa
cayenne pepper, to taste [I used between 1/4 and 1/2 teaspoon]

Break up the ground beef or venison in a large skillet and begin
browning over high heat. When the meat has turned gray and there is some
grease in the pan, add the turkey (stew meat, etc.) Continue cooking
until all is thoroughly done and browned somewhat. Transfer to a large
stockpot. Sit the dirty skillet aside for later.

Remove stems from New Mexico chiles and put peppers in blender. Whir
until they are ground up pretty good. Tear the ancho chiles into large
pieces, removing stems and seeds. Put in small saucepan with the water;
simmer for 10 minutes.

Meanwhile, coarsely chop onions and sauté in the grease remaining in the
skillet. When onions are soft and becoming translucent, transfer to the
stockpot.

Pour the stewed anchos and water into the blender with the ground chiles
and blend until liquefied. Pour the chile paste into stockpot. Rinse the
blender with a little water and pour that in the stockpot.

Add all remaining ingredients except the beans and the cornmeal. Simmer
for several hours. Add canned beans and simmer another 20 minutes.
Adjust seasoning (salt, black pepper, cayenne pepper, and maybe garlic
powder) to taste. Add the cornmeal, and simmer 10 or 15 minutes until
thickened -- stir occasionally because it can burn at this point.

--
Best regards,
Bob

zxcvbob said:

(So is too much cumin.)

Oh, my goodness zxcvbob.... did you accidently dump too much cumin in
cili once? Cumin is a major flavor ingredient in good chili, so too
little is just as bad as too much.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

sf said:

zxcvbob said:

(So is too much cumin.)

Oh, my goodness zxcvbob.... did you accidently dump too much cumin in
cili once? Cumin is a major flavor ingredient in good chili, so too
little is just as bad as too much.

Cumin tastes like dirty socks.

I sometimes make chili without any cumin. It's inexplicably better with
just a *little* cumin, but not if there's enough that you can distinctly
taste the cumin.

Bob

In article <[email hidden]>,

zxcvbob said:

Quoted message said:

1 can S&W salsa

[snip]

Smith & Wesson is making salsa now?

Yeah, some wimps use the .22, the .38 salsa is most popular.
I like the .50 AE, unless I'm feeling particularly masochistic,
and go for the .454 Casul, which, by the number, you'd think
was milder, but it's noticably more potent.

But seriously...

Maybe it's a west coast thing... There's a brand of canned
vegetables called S&W, which probably doesn't stand for Smith
& Wesson. They did make a canned salsa, which was pretty good
by medium-mild canned salsa standards. I haven't seen it
for some time, though.

--
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)

Ok lets see if i can sound like the food snob!!

OYFG your all losers, everyone knows the best chili is!!:

CINCINNATI-STYLE CHILI

3 onions, chopped
6 garlic cloves, minced
3 tablespoons vegetable oil
4 pounds ground beef chuck
1/3 cup chili powder
2 tablespoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground allspice
1 teaspoon dried orégano, crumbled
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1 bay leaf
3 cups water
a 16-ounce can tomato sauce
2 tablespoons wine vinegar
2 tablespoons molasses
spaghetti, kidney beans, chopped onion, grated Cheddar, and oyster
crackers as traditional accompaniments if desired

In a large heavy kettle cook the onions and the garlic in the oil over
moderate heat, stirring, until the onions are softened, add the beef,
and cook the mixture, stirring and breaking up the lumps, until the
beef is no longer pink. Add the chili powder, the paprika, the cumin,
the coriander, the allspice, the orégano, the cayenne, the cinnamon,
the cloves, and the mace and cook the mixture, stirring, for 1 minute.
Add the bay leaf, the water, the tomato sauce, the vinegar, and the
molasses and simmer the mixture, uncovered, stirring occasionally and
adding more water if necessary to keep the beef barely covered, for 2
hours, or until it is thickened but soupy enough to be ladled. Discard
the bay leaf and season the chili with salt and pepper. The chili may
be frozen or made 4 days in advance, cooled, uncovered, and kept
covered and chilled. Serve the chili as is or in the traditional
Cincinnati "five-way" style: Ladle the chili over the spaghetti and top
it with the beans, the onion, the Cheddar, and the oyster crackers.

Makes about 8 cups, serving 6.

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.