Texsox Posted November 5, 2007 Share Posted November 5, 2007 It use to be a change in the weather, down here, it's the turning of a calendar page. Fixed up my first pot of chili for the season. The chillies are not as hot as they will be a little later in the year and I did not have time to get out and gather any of the little suckers that grow wild down here, but a respectable pot was produced. Quote Link to comment Share on other sites More sharing options...
Kid Gleason Posted November 5, 2007 Share Posted November 5, 2007 QUOTE(Texsox @ Nov 5, 2007 -> 12:31 PM) It use to be a change in the weather, down here, it's the turning of a calendar page. Fixed up my first pot of chili for the season. The chillies are not as hot as they will be a little later in the year and I did not have time to get out and gather any of the little suckers that grow wild down here, but a respectable pot was produced. Recipe??? Quote Link to comment Share on other sites More sharing options...
Mplssoxfan Posted November 5, 2007 Share Posted November 5, 2007 You don't use those Guatemalan insanity peppers, do you? Quote Link to comment Share on other sites More sharing options...
The Critic Posted November 5, 2007 Share Posted November 5, 2007 QUOTE(Kid Gleason @ Nov 5, 2007 -> 12:29 PM) Recipe??? Yeah, I'm sure he uses one. Quote Link to comment Share on other sites More sharing options...
Texsox Posted November 5, 2007 Author Share Posted November 5, 2007 QUOTE(Kid Gleason @ Nov 5, 2007 -> 12:29 PM) Recipe??? More of a basic outline: Brown the meat (I prefer to dice up a roast) with some jalapeños, 1015 onions (vidalia sort of, sweeter than most, developed here in the Rio Grande Valley), and garlic. Drain if necessary. Crush some tomatoes, till it looks right. Add tomato puree if they seem to dry. I'll also dump in a little beer if I'm drinking something full bodied. Add some chillies, about 1/3 of what you will be adding. (I like to use a couple different styles) small amount of green pepper, more if less chillies are used beans Worcestershire sauce Chili powder Cumin seeds, roasted and ground Oregano pinch of cinnamon Simmer about 2 hours, adding your chillies at intervals. Also layer your dried spices as you go. I like to serve with some extra pepper, onions, and cheese, and pan de campo (camp bread) or cornbread. There is a little wild pepper I find down here. I believe they are called pequines. It will kill you if you do not like raw heat. I'm getting old and I mellowed out my chili and only use a few and early on, never the final hour or so. The longer cook times seem to mellow out the spice. My goal is small beads of sweat while you eat with no discomfort the next day. Quote Link to comment Share on other sites More sharing options...
False Alarm Posted November 5, 2007 Share Posted November 5, 2007 QUOTE(Texsox @ Nov 5, 2007 -> 07:29 PM) More of a basic outline: Brown the meat (I prefer to dice up a roast) with some jalapeños, 1015 onions (vidalia sort of, sweeter than most, developed here in the Rio Grande Valley), and garlic. Drain if necessary. Crush some tomatoes, till it looks right. Add tomato puree if they seem to dry. I'll also dump in a little beer if I'm drinking something full bodied. Add some chillies, about 1/3 of what you will be adding. (I like to use a couple different styles) small amount of green pepper, more if less chillies are used beans Worcestershire sauce Chili powder Cumin seeds, roasted and ground Oregano pinch of cinnamon wasn't there a chili thread last year where you wrote a screed against beans in chili? am i thinking of the wrong poster? Quote Link to comment Share on other sites More sharing options...
Texsox Posted November 5, 2007 Author Share Posted November 5, 2007 QUOTE(False Alarm @ Nov 5, 2007 -> 02:15 PM) wasn't there a chili thread last year where you wrote a screed against beans in chili? am i thinking of the wrong poster? Great memory False Alarm. I actually said Just Say No. So I guess now it's Just Say Yo! I go back and forth. Beans in chili are much less popular down here than up north. Quote Link to comment Share on other sites More sharing options...
NorthSideSox72 Posted November 5, 2007 Share Posted November 5, 2007 I'm not much of a chef, but I do make a mean chili. I am definitely pro-beans, but I tend to use black beans more than typical chili beans. A mix of the two works well, I've found. I also like to add some flakes of baker's dark chocolate (unsweetened), if I have it around. And I tend towards a lot of cumin. Its cool and crisp now in Chicago - I think you've inspired me to cook up the first batch of the season. Quote Link to comment Share on other sites More sharing options...
Texsox Posted November 5, 2007 Author Share Posted November 5, 2007 Hmmm, chocolate in the chili. I don't recall if I've ever had that, but it sounds good. Almost like a mole sauce?? Quote Link to comment Share on other sites More sharing options...
NorthSideSox72 Posted November 5, 2007 Share Posted November 5, 2007 QUOTE(Texsox @ Nov 5, 2007 -> 03:05 PM) Hmmm, chocolate in the chili. I don't recall if I've ever had that, but it sounds good. Almost like a mole sauce?? That's kind of the idea, same with the black beans. I tend to make a darker, richer chili. Quote Link to comment Share on other sites More sharing options...
mr_genius Posted November 5, 2007 Share Posted November 5, 2007 QUOTE(Texsox @ Nov 5, 2007 -> 02:42 PM) Great memory False Alarm. I actually said Just Say No. So I guess now it's Just Say Yo! I go back and forth. Beans in chili are much less popular down here than up north. sell out! chili should have no beans. and you know this. Quote Link to comment Share on other sites More sharing options...
Soxbadger Posted November 5, 2007 Share Posted November 5, 2007 Boo beans, yay chili Quote Link to comment Share on other sites More sharing options...
WilliamTell Posted November 5, 2007 Share Posted November 5, 2007 I love chili, I eat it all year round. Quote Link to comment Share on other sites More sharing options...
Kid Gleason Posted November 6, 2007 Share Posted November 6, 2007 I made some chili recently (using a box mix, Cugino's, which is REALLY great for a box mix) and left the beans out. It was one of the first times I skipped the beans, and it was amazing. I'll probably never do beans again. I made a chilli last year that was an "old style" chili. The recipe was 2 pages long and took all damn day to make. Everybody who had it was knocked out by it, but I'm not so sure it was worth the time, mess, and money involved. I'd post the recipe...but I can't find it now. Quote Link to comment Share on other sites More sharing options...
Heads22 Posted November 6, 2007 Share Posted November 6, 2007 Yeah, it's about time for chili and soup. I had some s*** on a shingle for dinner tonight. Yum. Quote Link to comment Share on other sites More sharing options...
3E8 Posted November 6, 2007 Share Posted November 6, 2007 I had deer meat chili a few weeks ago, it was delicious Quote Link to comment Share on other sites More sharing options...
IlliniKrush Posted November 6, 2007 Share Posted November 6, 2007 Tex I'll PM you my address, I expect the bowl to still be hot when it gets here. TIA. Quote Link to comment Share on other sites More sharing options...
Felix Posted November 6, 2007 Share Posted November 6, 2007 chili + beans = fantastic I need to get better at making it though.. Quote Link to comment Share on other sites More sharing options...
Steff Posted November 6, 2007 Share Posted November 6, 2007 QUOTE(Heads22 @ Nov 5, 2007 -> 06:41 PM) Yeah, it's about time for chili and soup. I had some s*** on a shingle for dinner tonight. Yum. Wow.. I have not heard that expression in at least a decade. Love that creamed chip beef. I am also a no bean chili eater. Quote Link to comment Share on other sites More sharing options...
Texsox Posted November 6, 2007 Author Share Posted November 6, 2007 QUOTE(Heads22 @ Nov 5, 2007 -> 06:41 PM) Yeah, it's about time for chili and soup. I had some s*** on a shingle for dinner tonight. Yum. On biscuits or toast? That does sound good. QUOTE(3E8 @ Nov 5, 2007 -> 06:49 PM) I had deer meat chili a few weeks ago, it was delicious Game is great in chili. But it does have to be red meat. No chicken, pork, or tofu. (sorry Soxy) You can make chili-like dishes with those proteins but do not call it chili. QUOTE(IlliniKrush @ Nov 5, 2007 -> 07:46 PM) Tex I'll PM you my address, I expect the bowl to still be hot when it gets here. TIA. y'all have to come to Texas. The surfing is just getting really good. Quote Link to comment Share on other sites More sharing options...
Soxy Posted November 6, 2007 Share Posted November 6, 2007 QUOTE(Texsox @ Nov 6, 2007 -> 08:38 AM) Game is great in chili. But it does have to be red meat. No chicken, pork, or tofu. (sorry Soxy) You can make chili-like dishes with those proteins but do not call it chili. Wrong. I make some awesome herbivore chili. And to get that protein? A side of quinoa. Quote Link to comment Share on other sites More sharing options...
FlaSoxxJim Posted November 6, 2007 Share Posted November 6, 2007 A buddy of mine makes a chili from a family recioe that uses green olives in it and it's awesome. Anybody else ever put olives in their chili? Quote Link to comment Share on other sites More sharing options...
Texsox Posted November 6, 2007 Author Share Posted November 6, 2007 QUOTE(Soxy @ Nov 6, 2007 -> 08:20 AM) Wrong. I make some awesome herbivore chili. And to get that protein? A side of quinoa. y'all ain't from around here. That must be that Yankee cityfied, sissyfied, chili. Recipe? Quote Link to comment Share on other sites More sharing options...
Soxy Posted November 6, 2007 Share Posted November 6, 2007 QUOTE(Texsox @ Nov 6, 2007 -> 10:01 AM) y'all ain't from around here. That must be that Yankee cityfied, sissyfied, chili. Recipe? I'm afraid I'm that girl that doesn't cook with recipes. Throw some beans (red and white kidney and black beans), crushed tomatoes, onions, garlic, (potatoes if I'm feeling saucy), some chilli powder, a hint of curry powder, some cayenne pepper, and maybe some fake ground beef (but usually not). Start cooking it, if it smells right keep cooking, if not add stuff. I doubt I've ever cooked the same chilli (or any stew or soup) the same way twice. But it's always delicious. Quote Link to comment Share on other sites More sharing options...
Texsox Posted November 6, 2007 Author Share Posted November 6, 2007 That seems more like ranchero beans than a chili. I'm slowly eliminating meat from my diet. I've dropped it from almost all my breakfasts and about half my lunches. Dinner is still an issue, but getting better. Quote Link to comment Share on other sites More sharing options...
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