Chili cook off
Dec 20, 2021 16:40:40 #
USAF Major: I read you loud and clear. Here, being a native T and having been fed Chili all my life, you will understand how we get aggravated about calling tomato soup Chili.
I don't know if you noticed, or were aware, but San Antonio has probably had more bloodshed than any other comparable city in the U.S. The Alamo was only one of many. Chili was around during its entire history. It was even reported that Indians in New Mexico would use Spaniards as the meat for their Chili! I have no definitive proof but there are many reports that the Caranaca Indians who lived along the coast and Galveston were cannibalistic when other food was scarce. For more you might Google Chili, which has a long and varied history! Just Sayin....RJS
I don't know if you noticed, or were aware, but San Antonio has probably had more bloodshed than any other comparable city in the U.S. The Alamo was only one of many. Chili was around during its entire history. It was even reported that Indians in New Mexico would use Spaniards as the meat for their Chili! I have no definitive proof but there are many reports that the Caranaca Indians who lived along the coast and Galveston were cannibalistic when other food was scarce. For more you might Google Chili, which has a long and varied history! Just Sayin....RJS
Dec 20, 2021 17:28:09 #
When I was growing up in Flrence Arizona,, we had a Mexican place that I would go to. Chili Con Carne, was a red soup, like a broth, with chunks of roast beef in it. The owner and his wife, the cook,would go back home every 6 months to get supplies. Chile Peppers, ect. Until I left there I didn't know that Pinto Beans were in Chili.
Dec 20, 2021 19:24:20 #
Well, you are absolutely right, pinto beans, or any other kind, do not belong in chili. I don't know about your red broth with roast beef. Just Sayin...RJS
Dec 20, 2021 21:11:49 #
Ben Bragg wrote:
Today my local watering hole is sponsoring a chili... (show quote)
I have spent a considerable amount of time in my life looking for a good recipe. Have yet to have success.
Dec 20, 2021 21:13:47 #
Big A wrote:
That's not 'balls', that's just plain idiocy ! That's pretty low, cheating
at a chili cook-off ! Sounds like the kind of guy who would call up
Playboy or Penthouse magazine and complain that they caused his
'Carpel-Tunnel Syndrome' !
at a chili cook-off ! Sounds like the kind of guy who would call up
Playboy or Penthouse magazine and complain that they caused his
'Carpel-Tunnel Syndrome' !
LOL
Dec 20, 2021 21:28:20 #
HenryG
Loc: Falmouth Cape Cod Massachusetts
Kerry Hansen wrote:
I have spent a considerable amount of time in my life looking for a good recipe. Have yet to have success.
Check out Cowboy Kent Rollins cooking videos on YouTube
Dec 20, 2021 21:41:20 #
HenryG wrote:
Check out Cowboy Kent Rollins cooking videos on YouTube
Thank You!
Dec 20, 2021 22:14:41 #
HenryG wrote:
Check out Cowboy Kent Rollins cooking videos on YouTube
I second that! 👍👌 He's also got a killer red pozole recipe on there that you ought to try.
Dec 20, 2021 22:56:21 #
HenryG
Loc: Falmouth Cape Cod Massachusetts
Kerry Hansen wrote:
Thank You!
The guys a real cowboy chef has some pretty interesting recipes to say the least and the guy is quite the caricature maybe you'll find something you'll like HAPPY HOLIDAYS🎅
Dec 23, 2021 15:34:48 #
Don't remember ever having really spicy food at home as a kid - first
time was in New Orleans in April
of '72 (I was 23 yrs.), then I was hooked ! Didn't try Mexican food
until I made a new friend in '79
(who became my best friend/ hunting/fishing/ camping partner) !
He and his brother took me to my
first Mexican dinner (I was in my
late-20s/early 30s) ! After that,
I started making chili - started
with a basic recipe using the
Carroll Shelby Chili Kit, then
switched to Wick Fowler's
2-Alarm Chili Kit (better flavor) !
Once I had a few pots under my belt
I started 'tweaking' the recipe - went from two pounds ground beef to
1 lb. beef/1 lb. hot Italian sausage
or occasionally used chuck steak
for 'chunky' style chili !
Next I tried replacing the base
(tomato sauce) with Pace Piquante sauce (medium) instead ! Soon started adding jalapeños (sautéed with the onion and garlic), then replaced the water content with
beer ! Seems to have improved
some over time, but still a 'work in progress' - learned it with beans (so you Texas 'purists' can gripe all you like), but have tried different styles/
variations with light or dark red
kidney beans, pinto beans and/or
chili beans !
Whichever type I make usually depends on my mood while
picking up the ingredients for the
next pot - have also started trying
my luck with green chili, but that nneds more work - have only tried
to make it about a half-dozen times and results were mixed, at best !
Best I can say is that I've yet to
hear a complaint, so I'll just keep
at it until I get it the best I can
make it !
(Love my 'red' - so do my friends !)
time was in New Orleans in April
of '72 (I was 23 yrs.), then I was hooked ! Didn't try Mexican food
until I made a new friend in '79
(who became my best friend/ hunting/fishing/ camping partner) !
He and his brother took me to my
first Mexican dinner (I was in my
late-20s/early 30s) ! After that,
I started making chili - started
with a basic recipe using the
Carroll Shelby Chili Kit, then
switched to Wick Fowler's
2-Alarm Chili Kit (better flavor) !
Once I had a few pots under my belt
I started 'tweaking' the recipe - went from two pounds ground beef to
1 lb. beef/1 lb. hot Italian sausage
or occasionally used chuck steak
for 'chunky' style chili !
Next I tried replacing the base
(tomato sauce) with Pace Piquante sauce (medium) instead ! Soon started adding jalapeños (sautéed with the onion and garlic), then replaced the water content with
beer ! Seems to have improved
some over time, but still a 'work in progress' - learned it with beans (so you Texas 'purists' can gripe all you like), but have tried different styles/
variations with light or dark red
kidney beans, pinto beans and/or
chili beans !
Whichever type I make usually depends on my mood while
picking up the ingredients for the
next pot - have also started trying
my luck with green chili, but that nneds more work - have only tried
to make it about a half-dozen times and results were mixed, at best !
Best I can say is that I've yet to
hear a complaint, so I'll just keep
at it until I get it the best I can
make it !
(Love my 'red' - so do my friends !)
Dec 23, 2021 19:20:29 #
Henry G: Sounds to me like you are on the right track with Wick Fowler, 1,2, or 3 alarm Chili.
I have never been totally against beans in Chili, it was always just an 'extender' for folks who had a lot of mouths to feed. It doesn't improve the taste but just makes it go further!
When I was a kid, my mother would open a can of Wolfe brand Chili and the add a can of water. I thought that was called for, but no, it was just to make sure there was enough to go around! Just Sayin...RJS
I have never been totally against beans in Chili, it was always just an 'extender' for folks who had a lot of mouths to feed. It doesn't improve the taste but just makes it go further!
When I was a kid, my mother would open a can of Wolfe brand Chili and the add a can of water. I thought that was called for, but no, it was just to make sure there was enough to go around! Just Sayin...RJS
Dec 23, 2021 22:33:58 #
HenryG
Loc: Falmouth Cape Cod Massachusetts
Robert J Samples wrote:
Henry G: Sounds to me like you are on the right tr... (show quote)
Every time I make a batch of chili I make a nice batch of beans on the side and if you want them they're there but it's more so for the vegetarians and the beans end up going first with the ladies
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