chilli

Dennis Hostter said:

looking for chili recesipes

Google it and you'll find thousands of them.

Pull this group up in groups.goggle.com and search and you'll find many
more.

Simple.

jim

A little birdie told me that (Dennis Hostter) said:

looking for chili recesipes

Black beans are SO much better than kidney beans. You can make a direct
substitution in any recipe.

* Exported from MasterCook *

Damsel's Midwestern Black Bean Chili

Recipe By 😄amsel in dis Dress
Serving Size : 16 Preparation Time :0:00
Categories : stews/chilis

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces dried black beans -- rinsed and sorted
1 pound ground beef
1 pound beef stew meat -- 1/2" cubes
1 medium onion -- finely chopped
1 medium green pepper -- finely chopped
1 clove garlic -- finely minced
28 ounces crushed tomatoes
5 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
water -- as needed

Rinse and sort the beans. Place into a 3-quart saucepan with 2 quarts of
water. Bring to a boil, and remove from heat. Let stand for one hour.
Drain; add fresh water, and bring to a second boil. Reduce heat and simmer
for one hour. Drain.

Coat stew meat with a small amount of flour. While beans are cooking,
brown ground beef and stew meat in a 4-quart saucepan (start the ground
beef first, so there is some fat in the pan to keep the stew meat from
sticking). When meat is browned, add the onion and green pepper. Cook
until the onion is translucent. Drain off any excess fat. Add garlic,
tomatoes, and spices. Simmer until beans are ready. Add beans and water,
if needed. Cook until beans are desired texture. Adjust seasonings if
needed.

Serve with crackers and shredded cheddar or monterey jack cheese.

Yield:
"4 quarts"

- - - - - - - - - - - - - - - - - - -

Per serving: 256 Calories (kcal); 11g Total Fat; (37% calories from fat);
18g Protein; 23g Carbohydrate; 40mg Cholesterol; 244mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
--
Coming at you live, from beautiful Lake Woebegon

JimLane said:

Dennis Hostter said:

looking for chili recesipes

Google it and you'll find thousands of them.

Pull this group up in groups.goggle.com and search and you'll find many
more.

Simple.

But first Google has to correct his spelling.

sf said:

JimLane said:

Dennis Hostter said:

looking for chili recesipes

Google it and you'll find thousands of them.

Pull this group up in groups.goggle.com and search and you'll find many
more.

Simple.

But first Google has to correct his spelling.

It will ask him what he really wants and hook 'em up. BTW, you'll find
recipes no matter what the spelling.

jim

JimLane said:

sf wrote:

Quoted message said:

Quoted message said:

But first Google has to correct his spelling.

Quoted message said:

It will ask him what he really wants and hook 'em up. BTW, you'll find
recipes no matter what the spelling.

One of my favorite hot sauces, some Halal stuff from Pakistan,
says "chilli sauce" on the bottle. "Shrangri-La" brand. It's
the real thing too so maybe the rest of us are spelling it wrong.

Steve

Steve Pope said:

JimLane said:

sf wrote:

Quoted message said:

Quoted message said:

But first Google has to correct his spelling.

Quoted message said:

It will ask him what he really wants and hook 'em up. BTW, you'll find
recipes no matter what the spelling.

One of my favorite hot sauces, some Halal stuff from Pakistan,
says "chilli sauce" on the bottle. "Shrangri-La" brand. It's
the real thing too so maybe the rest of us are spelling it wrong.

Steve

LOL that is the UK English (hence Colonial) spelling.

I started a thread on chili recently, too - and alot of great sounding
recipes were posted. Here`s mine again.
---------------------------------------------------------------
2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid) One 29-ounce can pinto beans
(with liquid) 1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water
1. Brown the ground beef in a skillet over medium heat; drain off the
fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients,
and bring to a simmer over low heat. Cook, stirring every 15 minutes,
for 2 to 3 hours.
Makes about 12 servings.For spicier chili, add 1/2 teaspoon more black
pepper.
For much spicier chili, add 1 teaspoon black pepper and a tablespoon
cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to
the pot.
Leftovers can be frozen for several months

sf said:

Arri London said:

LOL that is the UK English (hence Colonial) spelling.

Since when is "recesipes" was a UK spelling?

ROTFL if you'd posted the message to which I was replying, you might
have noticed the word under discussion was 'chilli' and not 'recesipes'.

Arri London said:

sf said:

Arri London said:

LOL that is the UK English (hence Colonial) spelling.

Since when is "recesipes" was a UK spelling?

ROTFL if you'd posted the message to which I was replying, you might
have noticed the word under discussion was 'chilli' and not 'recesipes'.

I was talking about "recesipes" when I make the spellcheck comment,
"Arri".

"Day Dreamer" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I started a thread on chili recently, too - and alot of great sounding
recipes were posted. Here`s mine again.
---------------------------------------------------------------
2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid) One 29-ounce can pinto beans
(with liquid) 1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

You don't use oregano too?

One of my favourite chilli recipes involves substituting about 1/4 or even
less, of the ground beef, with ground lamb - really adds some great depth to
the flavour without it tasting like a lamb chilli.

Shaun aRe

From: [email hidden] (Shaun aRe)

Quoted message said:

You don't use oregano too?

No.............should I?

Quoted message said:

One of my favourite chilli recipes involves
substituting about 1/4 or even less, of the
ground beef, with ground lamb - really adds
some great depth to the flavour without it
tasting like a lamb chilli.

Sounds interesting. I`ve never eaten lamb, so I have no idea of what the
taste is.

"Day Dreamer" <[email hidden]> wrote in message
news:[email hidden]...

From: [email hidden] (Shaun aRe)

Quoted message said:

You don't use oregano too?

"No.............should I?"

Well, it's 'usually' in there with the cumin in the recipes I've seen, and,
it goes really well with the other flavours IMO.

Quoted message said:

One of my favourite chilli recipes involves
substituting about 1/4 or even less, of the
ground beef, with ground lamb - really adds
some great depth to the flavour without it
tasting like a lamb chilli.

"Sounds interesting. I`ve never eaten lamb, so I have no idea of what the
taste is."

Really? Where are you from? - Just curious, as I really don't know anyone
who's a meat eater that hasn't had lamb - it's delicious!

',;~}~

Shaun aRe

In article <[email hidden]>,

(Day Dreamer) said:

From: [email hidden] (Shaun=A0aRe)

Quoted message said:

You don't use oregano too?

No.............should I?

Quoted message said:

One of my favourite chilli recipes involves
substituting about 1/4 or even less, of the
ground beef, with ground lamb - really adds
some great depth to the flavour without it
tasting like a lamb chilli.

Sounds interesting. I`ve never eaten lamb, so I have no idea of what the
taste is.

Jesus wept! How deprived can you get? Time to send World Vision to
your aid! ;-)

Mind you, you're not as badly off as the poor buggers who have never
eaten pig.

Cheers, Phred.

--
[email hidden]

From: [email hidden] (Shaun aRe)

Quoted message said:

"Sounds interesting. I`ve never eaten lamb, so
I have no idea of what the taste is."

Quoted message said:

Quoted message said:

Really? Where are you from? - Just curious,
as I really don't know anyone who's a meat
eater that hasn't had lamb - it's delicious!

I`m from the US - New Jersey to be exact. I suppose lamb is just one of
those foods I`ve never had the occasion to try. My family never served
it growing up, and I guess I never went out of my way to try to obtain
it, although I` sure it`s available here. Just never looked for it.

From: [email hidden] (Phred)

Quoted message said:

Sounds interesting. I`ve never eaten lamb, so
I have no idea of what the taste is.

Quoted message said:

Quoted message said:

Jesus wept! How deprived can you get?
Time to send World Vision to your aid! ;-)
Mind you, you're not as badly off as the poor
buggers who have never eaten pig.

My goodness. Well, I guess if I`m missing THAT much, I`d better get some
lamb. Of course, then I`ll be back here with a dozen questions of how to
cook it🙂

"Shaun aRe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Day Dreamer" <[email hidden]> wrote in message
news:[email hidden]...

From: [email hidden] (Shaun aRe)

Quoted message said:

You don't use oregano too?

"No.............should I?"

Well, it's 'usually' in there with the cumin in the recipes I've seen,
and,
it goes really well with the other flavours IMO.

Quoted message said:

One of my favourite chilli recipes involves
substituting about 1/4 or even less, of the
ground beef, with ground lamb - really adds
some great depth to the flavour without it
tasting like a lamb chilli.

"Sounds interesting. I`ve never eaten lamb, so I have no idea of what the
taste is."

Really? Where are you from? - Just curious, as I really don't know anyone
who's a meat eater that hasn't had lamb - it's delicious!

Yes - but it is also easily ruined. If you get lamb that's a bit too old
(not stale, just too old an animal) or if it is overcooked then it can be
really bad. A lot of people have been turned off lamb by a couple of bad
experiences early on.

--
Peter Aitken

Remove the [censored] from my email address before using.

"Day Dreamer" <[email hidden]> wrote in message
news:[email hidden]...

From: [email hidden] (Shaun aRe)

Quoted message said:

"Sounds interesting. I`ve never eaten lamb, so
I have no idea of what the taste is."

Quoted message said:

Quoted message said:

Really? Where are you from? - Just curious,
as I really don't know anyone who's a meat
eater that hasn't had lamb - it's delicious!

I`m from the US - New Jersey to be exact. I suppose lamb is just one of
those foods I`ve never had the occasion to try. My family never served
it growing up, and I guess I never went out of my way to try to obtain
it, although I` sure it`s available here. Just never looked for it.

Fair enough! If you like meat generally though, I suggest finding a nice
piece of lamb and giving it a try.

Cheers!

Shaun aRe

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Shaun aRe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Day Dreamer" <[email hidden]> wrote in message
news:[email hidden]...

From: [email hidden] (Shaun aRe)

Quoted message said:

You don't use oregano too?

"No.............should I?"

Well, it's 'usually' in there with the cumin in the recipes I've seen,
and,
it goes really well with the other flavours IMO.

Quoted message said:

One of my favourite chilli recipes involves
substituting about 1/4 or even less, of the
ground beef, with ground lamb - really adds
some great depth to the flavour without it
tasting like a lamb chilli.

"Sounds interesting. I`ve never eaten lamb, so I have no idea of what

the

Quoted message said:

Quoted message said:

taste is."

Really? Where are you from? - Just curious, as I really don't know

anyone

Quoted message said:

Quoted message said:

who's a meat eater that hasn't had lamb - it's delicious!

Yes - but it is also easily ruined. If you get lamb that's a bit too old
(not stale, just too old an animal) or if it is overcooked then it can be
really bad. A lot of people have been turned off lamb by a couple of bad
experiences early on.

Shame!

Old lamb, mutton or on its way there should be cooked with liquid, slowly,
like any tough cut of meat. Perfect candidate for a slow cooker IMO. Mutton
isn't usually cooked, or certainly not best cooked, as a whole cut of meat -
better in small pieces or as ground meat, cooked into a stew or broth.

Young tender lamb - yup - not nice if it's overcooked, but then again,
neither is a nice tender cut of beef! Ever had overcooked topside/silverside
roast? Like eating cardboard, bloody looks like cardboard too, heheheh...

Cheers!

Shaun aRe
--
May all your wishes be both wise and fulfilled.

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

Quoted message said:

In article <[email hidden]>,

(Day Dreamer) said:

From: [email hidden] (Shaun=A0aRe)

Quoted message said:

You don't use oregano too?

No.............should I?

Quoted message said:

One of my favourite chilli recipes involves
substituting about 1/4 or even less, of the
ground beef, with ground lamb - really adds
some great depth to the flavour without it
tasting like a lamb chilli.

Sounds interesting. I`ve never eaten lamb, so I have no idea of what the
taste is.

Jesus wept! How deprived can you get? Time to send World Vision to
your aid! ;-)

Mind you, you're not as badly off as the poor buggers who have never
eaten pig.

Pig good!

Shaun aRe - whole outdoor spit roasted suckling pig...<drooooolll...>
--
Life is the dream you wake up to.