Chilly outside, means Chili inside.

BassCat73

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Sep 30, 2004
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It's blustery, windy and a little rainy outside. So,I decided to make my chili recipe today, along with some homemade bread. I'm letting the chili simmer for a few hours before my wife and I have it for dinner. Anyhow, I was browsing around on the internet looking at other chili recipes and found some that had unusual ingredients. In my Betty Crocker book, the chili recipe calls for cocoa powder. I thought that was interesting. I'd like to hear about other people's unique ingredients for chili. What makes your recipe extra special?
 

LadyFish

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Re: Chilly outside, means Chili inside.

uhhh Basscat, you don't use beans do ya?
 

BassCat73

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Re: Chilly outside, means Chili inside.

Yeah, yeah LadyFish – definitely beans. This time I used baked beans. My wife loves it, but she always makes this remark about sleeping on the ceiling. I have no idea what she's talking about?? ;)
 

one more cast

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May 6, 2002
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Re: Chilly outside, means Chili inside.

I made a pot of chili last week and speaking of chilly the leaf-cam may turn back into sno-cam by morning.
 

harkawy

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Re: Chilly outside, means Chili inside.

Chili today, but Hot Tomalli!
 

harkawy

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Re: Chilly outside, means Chili inside.

Chili today, but Hot Tomali!
 

frroog000

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Apr 4, 2004
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Re: Chilly outside, means Chili inside.

Here a good one on the subject of chili.<br /><br />Texas Chili Contest- If you read this whole story without laughing then there's no hope for you.<br />Note:please take your time to read this slowly. If you pay attention to the first two judges, the reaction of the third judge is even better.<br /><br />For those who have lived in Texas, you know how true this is. They actually have a Chili Cook-off about the Holloween comes around. It takes up a major portion of a parking lot at the San Antonio City Park.<br /><br />The notes are from an inexperienced Chili taster named Frank, who was visting from Springfield, IL.<br /><br />Frank: "recently, I was honored to be selected as a judge at a chili Cook-off. The oringal person calledin sick at the last moment and I happened to be standing there at the judge's table asking for directions to the Coors Light truck, when the call came in. The other two judges (Native Texans)assured me that the chili wouldn't be all that spicy and, they told me I could have free beer during tasting, so I accepted.<br /><br />Here are the scorecards from the advent: Frank is judge #3<br /><br />Chili #1 Eddie's Maniac Monster Chili...<br /><br />Judge #1-- A little too heavy on the tomato. Amusing kick.<br />Judge #2-- Nice, smooth tomatoe flavor. Very mild<br />Judge #3-- Holy (beep), what the (beep)is in this stuff? You could remove dried paint from your driveway! Took me two beers to put the flames out. I hope that was the worst one. These Texans are crazy.<br /><br />Chili #2 Austin's Afterbuner Chili...<br /><br />Judge #1-- Smokey, with a hint of pork. Slight jalapeno tang.<br />Judge #2-- Exciting BBQ flavor, needs more peppers to be taken serious.<br />Judge #3-- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two poeple wanted to give me the Heimlich maneuver. Thay had to rushin more beer when they saw the look on my face<br /><br />Chili #3 Ronny's Famous Burn Down the Barn Chili..<br /><br />Judge #1-- Excellent firehouse chili. Great kick. Needs more beans.<br />Judge #2-- A beanless chili, a bit salty, good use of peppers.<br />Judge #3-- CAll the EPA. I've located a uranium spill. My nose feels like I have 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 in the front part of my chest. I'm getting (beep)-facedfrom all the beer...<br /><br />Chili #4 Dave's Black Majic..<br /><br />Judge #1-- Black bean chili with almost no spice. Disappointing<br />Judge #2-- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili..<br />Judge #3-- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the barmaid, was standing behind me with fresh refills. That 300lb woman is starting to look HOT... just like this nuclear wasted I'm eating! is this chili an aphrodisac?<br /><br />Chili # 5 Lisa's Legal Lips Remover...<br /><br />Judge #1-- Meaty, storng chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.<br />Judge #2-- Chili using shredded beef, could use more tomatoe. Must admit the cayenne peppers make a strong statment.<br />Judge #3-- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted andfour people behind me needed paramedics. The contestant seemed offended when I told her that her chili 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 (beep) me off that the other other judges asked me to stop screaming. Screw those rednecks.<br /><br />Chili #6 Pam's Very Vegetarian Variety...<br /><br />Judge #1-- Thin yet bold vegetarian varity chili. Good balance of spices and peppers.<br />Judge #2-- the best yet. Aggressive use peppers, onions, and garlic. Superb.<br />Judge #3-- My intestines are now a straight pipe filled with gaseous, sulfuric flames.I (beep) on myself when I farted and I'm worried it will eat through the chair. No one seems inclined to stand behind me except Sally. Can't feel my lips anymore. I need to wipe my (beep) with a snow cone.<br /><br />Chili #7 Carla's screeming Sensation Chili...<br /><br />Judge #1 Amediocre chili with too much relianceon canned peppers.<br />Judge #2 Ho Hum, Tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am worriedabout judge #3. He appears to be in a bit of distress as he is cursing uncontrollably.<br />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 pantsare 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 in through the 4 inch hole in my stomach.<br /><br />Chili #8 Karen's Toenail Curling Chili...<br /><br />Judge #1 The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence.<br />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 fella, wonder how he would have reacted to a really hot chili?
 

JB

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Re: Chilly outside, means Chili inside.

I use cocoa in my chili, Basscat, an sometimes a bit of instant coffee, too. They give it a smoky flavor.<br /><br />The rest of my "secret" ingredients include burgundy instead of water (makes the flavor last) and mild Italian sausage to make up for the lack of fat in beef that is too lean or for venison. <br /><br />I tend to leave out bell pepper and double the usual portions of onions (vidalia) and garlic also. If I don't double the onions I add an envelope of onion soup mix.
 

SoulWinner

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Apr 16, 2002
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Re: Chilly outside, means Chili inside.

Hmmmm....some secret ingredients eh? A bunch of that philly cheese steak meat from the feezer section of grocery store, four kinds of sausage (two breakfast and two Itallian), chuck roast (not ground) and up to 6 different kinds of mustard and five different kinds of beans, three different kinds of onions. Oh, and several different peppers (cayan, bell, red, tobasco and maybe a couple of others).
 

LadyFish

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Mar 18, 2003
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Re: Chilly outside, means Chili inside.

"It can only truly be Texas red if it walks the thin line just this side of indigestibility: Damning the mouth that eats it and defying the stomach to digest it, the ingredients are hardly willing to lie in the same pot together." <br /><br />A Bowl of Red (Texas Style)<br /><br />5 pounds chuck roast <br />8 cloves garlic -- crushed <br />1/4 cup olive oil <br />2 tablespoons Mexican oregano <br />1 tablespoon cumin seeds -- toasted and ground <br />juice of 1 lime <br />2 tablespoons mild chile <br />2 tablespoons hot chile <br />beef broth <br />masa harina <br />small whole dried piquin chiles <br />salt -- to taste <br /><br />On the Texas range, firewood means mesquite. Not only did the trail cook use it for his own pit cooking, but the ranch cook used it to fire his wood stove. Until it was replaced with gas and electric, mesquite-flavored grilling dominated rural Texas cooking with its distinctive sweet savor.<br /><br />The meat of this chili is seared over charcoal where mesquite chips have been set to flame (the taste of mesquite charcoal is indistinguishable from that of any other hardwood), which gives the resulting chili a haunting hint of smoke -- and without tasting a bit like barbecue, since there is no onion or tomato in it, none at all. <br /><br />For the fire: mesquite wood chips and hardwood charcoal. <br /><br />For the Rub: 2 or 3 cloves of garlic and chili powder. <br /><br />The chuck roast should be as lean as possible and cut at least three inches thick. Two or three hours before you plan to make the chili, rub the meat all over with a mash of crushed garlic and salt then sprinkle it with chili powder to coat it lightly. Loosely cover it with plastic and set it aside. <br /><br />Fire up enough hardwood charcoal to sear the meat in an outdoor grill, preferably one with a cover. At the same time, soak a few handfuls of the mesquite chips in the water. When the coals are covered with gray ash, spread them out evenly, and scatter the soaked mesquite chips over them. Then immediately set the meat on a grill over the smoke, about an inch from the coals. Cover the grill and adjust the dampers to maintain a slow, steady heat. Let meat sear for about 12 minutes (this is meant to flavor, not to cook the meat) and turn over to sear the other side for the same amount of time. Remove it from the heat, saving any juices on its surface, and transfer to the refrigerator. Let it cool thoroughly, about one hour. <br /><br />After the meat has cooled, trim away any surface fat or cartilage. With a sharp knive, cube the meat into the smallest pieces you have patience for, saving all juices. Heat the olive oil in a large, heavy pot over moderate heat. Stir in the garlic and saute until it turns translucent. Stir in the meat and all reserved meat juices, adding just enough beef broth to cover, or about one cup. Pour in the lime juice and sprinkle in the rest of the seasonings, stirring and tasting as you go. Crumble in a few piquins or other fiery chiles to bring the heat up to taste. <br /><br />However, do not try to adjust the seasoning to perfection right now; it's easy to ruin a chili by correcting the flavors too soon -- the long cooking will smooth and sweeten it. <br /><br />Lower the heat to as low as possible. If the pot is left to boil, the meat will toughen. Every half hour or so after the first hour, taste for seasoning, adjusting and thickening with the masa harina a teaspoonful at a time. The chili should be about ready to eat in three hours, although it will benefit from a night's aging in the refrigerator. <br /><br />Serve it simmering in large, heavy bowls with an ample supply of soda crackers and a few frosty bottles of your favorite beer. And, after a good long while, push things aside, lean back in your chair, and start arguing about why there are no beans in your chili. ;) :p
 

BassCat73

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Re: Chilly outside, means Chili inside.

I can't wait to eat my leftovers at lunch today. JB, I'll have to try the cocoa/coffee grounds/ burgundy. Sounds tasty! LF, I copied that recipe. I'll have to make it soon, even though it's sans beans!
 

LadyFish

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Re: Chilly outside, means Chili inside.

You know Basscat, I'm easy I like my chili Texas style (W/O beans) and Yankee style (with beans).<br /><br />I will say that up north we never served our chili with anything but saltine or oyster crackers. Down here its, rice and corn bread. It's ALL good! :)
 

Pony

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Jun 27, 2004
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Re: Chilly outside, means Chili inside.

We use oyster crackers......looks like another chili day up here basscat eh!<br /><br />I love Fall but the upper 30's lower 40's rain gets to me at times
 

BassCat73

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Sep 30, 2004
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Re: Chilly outside, means Chili inside.

When I was a kid, I used to put so many saltines in my chili that it also doubled as a good spackling compound. Pony, yeah, we'll have a few more cold days up here, but then it's supposed to get into the 60s. Indian summer is great! can't wait to hit the lakes again this weekend.
 

Moody Blue

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May 24, 2004
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Re: Chilly outside, means Chili inside.

Hey, you folks are making me hungry :p and its still several hours till dinner.<br /><br />Chilli no matter what the recipe tastes better after its sat in the fridge for a couple days. MMmmmm.
 

Friz

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Sep 28, 2005
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Re: Chilly outside, means Chili inside.

Do a search for "Cincinatti Chile"<br />Dang good stuff, but kinda sounds weird when you are describing ot making it.
 

BLU LUNCH

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Aug 8, 2003
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1,316
Re: Chilly outside, means Chili inside.

Man you guys are killin' me I love chili loaded with haberno's if it's not flamin' it not chili. I miss it I'm a diabetic now and can no longer have it......
 
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