Chilli

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.

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

Here's a really simple recipe I've usually cooked overnight in a small crock
pot (slow cooker).

1. With the crock pot set to Off (or unplugged from the wall outlet, if the
crock pot only has a single cooking setting), add the following:

1 x 15 ounce (425g) can Tomato Sauce.
1/4 cup (slightly more than 50 ml) water.
2 teaspoons Chili Powder.
2 x 1/4 lb. defrosted hamburger patties, crumbled into small pieces.

2. Stir well with a (wooden or plastic) stirring spoon. No metal spoons,
though, as they may scratch the crock pot interior.

3. Place the glass lid on the crock pot, plug the crock pot into the wall,
and set the crock pot to Low (if the crock pot has more than one cooking
setting).

Chili is done when all the ground meat is thoroughly cooked. Some additional
amount of simmering time may help to thicken the chili just a bit.

Note that this chili recipe will not ever achieve the same thickness as most
canned chili. It's still a decently flavorful recipe for how few ingredients
it requires.

zxcvbob said:

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.

Hmmm, you must be one of those cilantro tastes soapy types. Is
broccoli extra bitter for you too?

--

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

sf said:

zxcvbob said:

sf said:

On Sat, 10 Jun 2006 19:00:47 -0500, zxcvbob wrote:

> (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.

Hmmm, you must be one of those cilantro tastes soapy types. Is
broccoli extra bitter for you too?

Cilantro does taste like soap. (and cumin tastes like dirty socks. I
wonder if they would cancel each other out?)

Broccoli is not bitter; turnip greens are bitter.

Best regards,
Bob

Quoted message said:

Mike H said:

Wayne Boatwright <wayneboatwright_at_gmail.com> wrote in
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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.

That's more like chili-mac except you are using spaghetti rather than
macaroni.

I still don't understand chocolate in chili.

Jill

jmcquown said:

Quoted message said:

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.

That's more like chili-mac except you are using spaghetti rather than
macaroni.

I still don't understand chocolate in chili.

Jill

Well not exactly, to me chili-mac has a lot more pasta product in it.
I probably only put in about a cup or slightly more of cooked spaghetti
in a pot of chili. As far as chocolate goes, I don't know if or how
much chocolate other people put in their chili but I do put cocoa in
mine. I probably put in anywhere between 1/2 to 1 teaspoon. You can't
actually taste the cocoa but it seems to make the chili taste better.
If you can actually taste the cocoa in the chili then you've added too
much.

"cybercat" <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

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

I don't like non-Tomato based Chili.

Quoted message said:

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

Wait....WAIT...... I think you left out "the kitchen sink" ;o)

<rj>

"Mike H" <[email hidden]> wrote in message
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Quoted message said:

"cybercat" <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

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

I don't like non-Tomato based Chili.

Well if you've tried it and you don't like it, there you are!
Different strokes. I like the flavor so much better with just
the meat, fresh garlic and chili powder--sometimes I add some
plump, browned onion bits--and the acidity level
goes down so nothing without the tomatoes. But that's just
me ...

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Quoted message said:

"cybercat" <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

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

I don't like non-Tomato based Chili.

I concur, Chili is all about the tomato.

cybercat said:

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.

I like tomato sauce in my chili but not tomatoes. Plain tomatoes make
it too acidic. I can't imagine chili without beans or some type of
tomato product. You take those things away and all you have is meat
and chili powder.

Chile= all places Latin except Tex-Mex or Norteno Regions
Chili= Texicans, Tex-Mex, those that watch TV in the NorthEast getting
theirs out of a can or those others that put it on Spaghetti up by some big
lake or two up north.
Chilli= Asian cooking

Now what is with Cochise County AZ using NM Chiles to make Texas Red?
Something is wrong with this picture

de

"<RJ>" <[email hidden]> wrote in message
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Quoted message said:

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>

Oh pshaw, on Fri 09 Jun 2006 04:01:46p, No Idea meant to say...

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?

Everyone has their version of Chili. This is mine, WITH tomatoes, WITH
beans, and NO apologies...

* Exported from MasterCook *

"chili" From the Pantry

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds lean ground beef
3 tablespoons olive oil
1 large onion -- 1/4" dice
5 cloves garlic -- finely minced
1 large serrano pepper -- 1/4" dice
2 each jalapeno peppers -- chopped
1/2 cup chili powder
2 teaspoons cumin seed
2 teaspoons coriander seed
2 teaspoons oregano -- (Mexican preferred)
1 each bay leaf
2 tablespoons light brown sugar
1 tablespoon worcestershire sauce
1 can diced tomatoes with jajapeno peppers
1 can Mexican-style stewed tomatoes -- finely crushed
1 can tomato soup, condensed
2 cans kidney beans -- dark red
1 can kidney beans -- light red
1 cup v-8® vegetable juice -- approximately

In a large pot brown beef until all moisture is evaporated, leaving it
somewhat chunky. Remove meat from pot and set aside, but do not drain.

In the same pot heat olive oil, then add onion and cook slowly until
transparent and tender.

Add garlic and peppers, and continue cooking until peppers are tender.

Meanwhile, combine cumin seed, coriander seed, oregano, and bay leaf, and
grind in a spice mill until finely ground. Combine spice mixture
thoroughly with chili powder and brown sugar.

Drain and thoroughly rinse kidney beans. Set aside.

Return meat to pot and stir to combine with sauteed vegetables. Add the
spice mixture and combine well.

Add Worcestershire sauce, diced tomatoes, stewed tomatoes, and tomato
soup. Add V-8 Juice to slightly thin mixture. (Do not add to much at
this point.)

Bring mixture to a slow simmer, stirring frequently. Add reserved kidney
beans and stir gently to combine.

Return to slow simmer and cook on very low heat, covered, for 1-1/2 hours,
stirring occasionally to prevent burning.

Chili may be thinned further with additional V-9 Juice, beer, or water,
according to taste. However, we prefer and serve it very thick.

--
Wayne Boatwright @¿@¬
_____________________

No, Chile is about the Pepper and solely the chile or chile blend that
gives you the flavor you desire. Chili is about some Tex-Mex version of a
Chile and Meat stew with or without tomatoes.
Many fights over this. I will let the Chili folks go at it as long as they
do not misspell their concoction and attempt to include Chile.

"T" <[email hidden]> wrote in message
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Quoted message said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

"cybercat" <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

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

I don't like non-Tomato based Chili.

I concur, Chili is all about the tomato.

de said:

Now what is with Cochise County AZ using NM Chiles to make Texas Red?
Something is wrong with this picture

de

Good eatin' has no boundarys. ;o)

<rj>

"You take those things away and all you have is meat and chili powder".

thus the ledgendary bowl of "Texas Red" was born, and it was known
forevermore in the land of "All hat and no Cattle" as "Chili"

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Quoted message said:

cybercat said:

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.

I like tomato sauce in my chili but not tomatoes. Plain tomatoes make
it too acidic. I can't imagine chili without beans or some type of
tomato product. >

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Quoted message said:

cybercat said:

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.

I like tomato sauce in my chili but not tomatoes. Plain tomatoes make
it too acidic. I can't imagine chili without beans or some type of
tomato product. You take those things away and all you have is meat
and chili powder.

Too acidic? I add a little vinegar to my chili. That tang really adds to the
flavor IMHO.

--Rich

"Rich" <[email hidden]> wrote

Quoted message said:

Too acidic? I add a little vinegar to my chili. That tang really adds to

the

Quoted message said:

flavor IMHO.

I like tang. I could see adding vinegar to Chili, but not on top of
tomatoes. The stuff from Kroger was like bad spaghetti sauce.
A few tomatoes are fine--I have actually added a little salsa for
the very tang you're talking about. But tomato-based chili?
It gags me.

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"de" <[email hidden]> wrote in message
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Quoted message said:

"You take those things away and all you have is meat and chili powder".

thus the ledgendary bowl of "Texas Red" was born, and it was known
forevermore in the land of "All hat and no Cattle" as "Chili"

Best damned Chili in the world, especially when it is made with
beef chunks that fall apart.

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<[email hidden]> wrote :

Quoted message said:

Quoted message said:

spices. I make mine with lots of fresh garlic and chili spices.

I like tomato sauce in my chili but not tomatoes. Plain tomatoes make
it too acidic.

For me, it is the opposite. I could even imagine a fresh tomato or
two chopped up in it toward the end, to add some sweetness to
the heat--or, as I have said, a bit of salsa to add bits of tomato
and peppers and onions. But tomato sauce is what grosses me
out. The only reason I am adamant about this is because for
years I tried so many chili recipes, none were quite right, all
had some sort of tomato past or whole tomatoes in them. When
I switched to Texas style, as one poster correctly identified it,
voila! I had the chili I love. To each his own, though.

Quoted message said:

I can't imagine chili without beans or some type of
tomato product. You take those things away and all you have is meat
and chili powder.

Ahh, but you forget the fresh garlic! And, I add beans. I like a mixture of
pinto and kidney beans. Sometimes I sautee onions and add them to the
ground beef before the chili powder. Sometimes I use beef cubes, and
cook them until the fall apart after I add the garlic and chili.

And, absolutely, this is Texmex, I would never call chili Mexican.

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