Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Wanker on September 02, 2004, 02:33:04 PM
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I'm providing the chili for my fantasy football league draft this year, and I want to try a new recipe. Thought you guys would be able to help me out.
Am especially looking for the Texans to step up and show me how it's done. :)
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Bah...the Texans will just point you to a web site.
The guys from Kansas City would probably give you a receipe and then send you a sample, along with ingrediants.
;) :p
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Curval has us figured out banana. I have a rally nice chili recipe, but I do not have it on a WEB site I can point at.
I am curious as to what the KC guys will post up.
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I'll give ya my father's recipe...e-mail me through my profile on here. This stuff is awesome...not very hot though but you can make that adjustment on your own:)
You'll need to start making it the day before.
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Got any antelope stew meat?
I can give you an awesome antelope chili recipe. ;)
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Admit I am pointing you to a web-site.
http://www.wickfowler.com
I like the two alarm chili, my family enjoys the false alarm I usually compromise with a 1 alarm. Add a large onion, couple bell peppers or red peppers to recipe mix. Get Ground Beef that is ground for chili (a coarser ground) or buy the cheapest steak you can find (round steak works well) cute it into cubes. Add 1/2 bottle of dark beer (drink the other 5-1/2). Simmer 4 hours. Top with monteray jack cheese and sour cream.
Corn Bread on the side or better yet make mexican cornbread (any recipe you find online will work) fry it like pancakes. Place one on top of your bowl of chili.
Let my know if you can not find the seasoning mix I will send you a few to try.
Routine is chili one week, red beans and rice next week. Repeat.
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You want eye-popping hot or just some good chili? I do have a good recipe of my mom's. It's not a real flame-thrower though.
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Originally posted by Toad
You want eye-popping hot or just some good chili? I do have a good recipe of my mom's. It's not a real flame-thrower though.
Good, flavorful chili is all I'm after. I can zip it up myself if it's not hot enough.
I'm thinking of using sirloin steak and perhaps even some lamb. I'm fresh out of antelope, however! ;)
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hormel
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Mosca’s Air Warrior Chili
28Aug1998 Air Warrior Chili Many of you have e-mailed me, and re-posted
to me, with lots of "welcome to the AW community’s, and "hang in
there’s, and believe you me I appreciate it, and I'm having a load of
fun. I didn't have to sell my soul to the devil to solve my net delay
problems (sorry, I couldn't get that story to come out; it would have
been good, mosca standing in line in the middle of the night behind a
dozen or so guitar players at a crossroads somewhere in the rural south,
wires from his Sidewinder FF trailing behind as he waits his turn
anxiously); changing internet providers did the trick. And I got my
scan line interleaving to work by using The Government Method.
(Throwing money at it, for those of you who don't know.) However, there
is one little problem.
Mosca can't fly.
No, really. And it's a combination of several things. First, Mosca has
terrible eyesight. I'm the only one who wants the plane sizes to double
again, so's I can see them. Of course, in Mosca's world that means that
the bullets are half as small, and enemies are therefore twice as hard
to shoot down, so.... Second, my reflexes are abysmally slow. How
slow?
Well, lets just say that my inability to flinch has often been mistaken
for nerves of steel. These factors combine to give Mosca hand-to-eye
coordination that is shockingly incompetent. Those of you who've seen
me in battle can attest to that.
However, these things could be overcome, with training and practice,
were it not for this; whenever Mosca takes to the sky, he is so full of
warm, wonderful chili that his plane just won't fly. I mean, forget
about bleeding ammo & fuel from your A26. Mosca would have to jump out
of the plane for it to get any alt. And the 262? studmuffinedaboudit. With
Mosca inside after a bowl of red, he'd get run down & clubbed by the
lowliest Sturmovik.
And so, in the interest of evening the odds, here are some thoughts
about chili that may make put some of you in the same situation, perhaps
filling up with Satan's stew & then filling up Mosca's gun sights.
At this point some of you may be saying to yourselves, "What the hell
does chili have to do with Air Warrior?"
Well, it's a two-part answer.
First and foremost, Air Warrior is good, and chili is good. 'Nuff said.
But also, many of you have taken the time to write long, detailed
manuals about how to fly ACM in Air Warrior. Well, I've read quite a
few of them, Bullethead's being the latest, and although none of them
has done me a lick of good, they've all been very insightful and a joy
to read. So here's a sort of "back atcha", about something I know a
little bit about.
Good chili is part of a way of life.
It starts with cast iron; those who live the life have the cast iron.
That is not to say that good chili can't be made without cast iron; but
the chili I'm talking about must be made with cast iron. Old iron.
Iron with a history, possibly passed down through generations, sold at a
garage sale & found at a flea market. Feel it. Heft it. Swab some
peanut oil around the bottom & walls and season it in the oven at 350
for a few hours. Cherish it.
Go to the grocery store. Pick one with a good produce department.
Remember that chili is named after the vegetable, not the meat. Relax.
Think of things southwestern, which is easy to do if you live in Arizona
but takes a little concentration if you live in Minnesota. Pick out the
basics.
Onions. Not the big ones. Not the sweet Vidalia’s. The yellow ones in
the bag, the ones that make you cry when you cut them.
Peppers. All peppers are good. Mix 'em up. Everything from Bells to
Habaneras. Red, green, yellow--choose assorted size & color.
Garlic. Get lots of fresh garlic. If you don't have a garlic press,
pick one up in the utensils aisle.
Cilantro. I don't like it, but lots of people do. If you like it, get
it.
Don't get celery. Celery would like to be a chili vegetable, but for
some reason just doesn't make the cut.
Go to the meat section. I use ground meat, but lots of people like
cubed chuck roast. There's really no rule here. I've made great chili
with shredded chicken breasts. Just be consistent within the stew. You
can mix beef & pork, or use ground turkey if you like. Just don't mix
cubes with ground, or chicken with beef. Get about as much meat as you
have vegetables.
Cruise the canned goods. I put a small amount of diced olives in my
chili.
Other people have made great chili using chocolate, or instant coffee.
I haven't cooked with those ingredients, but the chili I tasted was
truly sublime.
Do what's right for you, but if you're prone to experiment, do it in
small batches. I don't believe mushrooms would be good in chili.
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Beans are a very contentious issue among chili eaters. If you don't put
beans in your chili, then don't put beans in it. I will, but you
won't. I think we'll agree that when chili is made right, the
ingredients list doesn't matter. This is about how to make chili
right.) I say, bring on the beans! Why? Because my cholesterol is
through the roof as it is, without eating all this chili.
Besides, I like them. And they belong in the chili that I make. If you
use beans, choose an assortment of colors & sizes. Red, white, black, &
pink contribute to the appearance of your stew. Go with canned beans.
It's already considered an abomination to use them at all, so there's no
reason to be a purist about it.
Likewise tomatoes. I use them; others don't. There are no good cooking
tomatoes unless you grow them yourself, so use canned. I use canned
whole in puree. It's just a preference.
Salsa is southwestern, but if you put it in your chili, & I find out, I
will track you down & whup you.
Rice is good for those of us who worry about eating all that beef (sorry
to harp on that issue, but it is a concern for me). Chili can be served
over rice, if you wish, to make it healthier & to make it last longer.
Don't skimp on the chili powder. It irks me to see recipes in the paper
calling for a teaspoon or a tablespoon of chili powder. Take the top
off the jar & dump half of it in. Taste it later to make sure you've
used enough. If not, add more. You can try to make your own chili
powder, but unless you live in the Southwest or in a large metro area,
pure ground red chile & Mexican oregano can be hard to find. Be careful
if you want to add more cumin. This is the one ingredient that can just
ruin your "red"
if you use too much. Many's the time I've thrown in more beef, beans &
tomatoes to offset too much cumin. Of course, then I had more chili,
so....
Get some cheese, like Jack or Cheddar. You're going to want to shred
some on the chili as you serve it.
At this point, you've been shopping a while. It can get very Zen. You
get in that zone that a really good supermarket can put you in. Don't
forget the beer. Get one 6-pack of robust, for drinking, & one 6-pack
of regular, like Coors or Michelob, for cooking. (Actually you'll only
need a bottle or so for cooking.) If you don't drink alcohol, don't
worry. The chili is exceptional without it. Don't put the robust beer
in the chili. Contrary to what you might think, it'll overpower the
mix. If you think that the Coors is the robust beer, well, I can't help
you there. I've got to send you back to BeerRR.
Get a good magazine to read while your pot is bubbling. Air Power is
good.
When you get back home, have a plan. Things cook in an order. The meat
& vegetables go first. The tomatoes & spices are next. The beans & any
other canned goods are last.
Chop the vegetables first. Remove the seeds from the peppers. Chop
things into different sizes. Leave one pepper whole, aside from the
seeds. Chop the onions. Press the garlic. Swab the pot with some
peanut oil & fill it with the veggies, & put it on the stove to cook at
low heat.
Cook the meat on the grill, preferably over charcoal. This is my
personal tip for great chili. Think about it. Would you rather eat a
pan-fried burger or a charcoal grilled burger? I thought so. Grill the
meat. Besides, the fat goes down into the fire instead of into the pot.
When the meat is cooked, chop it up & add it to the veggies. Mix
everything up & let it simmer until it seems right. Smell those onions
simmering, & the garlic & peppers frying. Add the chili powder. Stir
it up, letting it add its aroma to the room, but not for too long lest
it burn. Quickly pour in a bottle of beer. The pot should start
bubbling now, and the flavor will fill the kitchen.
Stir it up. Add the tomatoes & the beans. Drain & rinse the beans
before adding. Why? I dunno. Add salt & pepper. Simmer, uncovered.
If it looks too thick, add liquid. If it looks too thin, let it simmer
a while.
Read your magazine & drink a beer, lay in the hammock a while, every now
& then check your pot to make sure it doesn't burn. You'll know when
it's done. It just has that look about it. Turn off the heat & ladle
the chili into a bowl, over some rice if that's your preference.
Sprinkle the cheese on top. Garnish with cilantro, if you like. Open
another beer. Use tortilla chips instead of a spoon. Enjoy. And if
you like it hot, then enjoy the endorphin buzz that's like no other as
the capsaicin lights up your mouth & lips & forehead.
And then, after a long post-supper stupor, get in your P51 & come after
Mosca, the Spanish Fly!
If you've stuck with me so far, well, I guess I'm surprised. You still
may not know how to make chili, but then I've read the manuals & I don't
know how to fly Air Warrior. But I can feel it in the words; I can see
the enemy at lower alt as I increase speed & get the angle on him. I
can feel how energy dissipates in a proper fight. I can sense the power
of knowing the other machine's weaknesses, and I can feel what it's like
to get caught in a turn fight with a Zeke. In reality (well, virtual
reality), when I get up there I just kind of fly around until I get shot
down. But that's ok.
I'm getting my $10 worth. Because in my dreams I'm coming at you from
your right rear, out of the sun, with a 1000' advantage, and you don't
see me yet.
Cheers, Mosca
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banana,
You have mail...Let me know what you think.
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Thanks gents(well, everyone except for JB73!), I'm already salivating. I definately going to try every recipe I get from this thread.
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Originally posted by banana
Thanks gents, I'm already salivating. I definately going to try every recipe I get from this thread.
enjoy mine, and let me know what you think!
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Originally posted by Skuzzy
Curval has us figured out banana. I have a rally nice chili recipe, but I do not have it on a WEB site I can point at.
I am curious as to what the KC guys will post up.
I was just kidding Skuzzy.:(
Post your receipe, please!?
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banana, I have learned that each pot of chili has a personality of it's own. Following a recipe just stifles the flavor. I have a few guidelines I follow to ensure a good start, then let nature take it's course thru carefull taste testing and spice tweaking.
Here they are:
Never add water, only beer.
Never use hamburger meat.
Never use canned tomatoes or peppers.
Never (and I mean By God NEVER) add beans.
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Originally posted by rpm371
banana, I have learned that each pot of chili has a personality of it's own. Following a recipe just stifles the flavor. I have a few guidelines I follow to ensure a good start, then let nature take it's course thru carefull taste testing and spice tweaking.
Here they are:
Never add water, only beer.
Never use hamburger meat.
Never use canned tomatoes or peppers.
Never (and I mean By God NEVER) add beans.
Whats wrong with beans?
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Originally posted by Coolridr
Whats wrong with beans?
You could walk around work dressed as a ballerina, anything wrong with that?
Beans don't belong in chili!
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I'll have to get my wife's "Male Chauvanist Pig" chili. It's the best I've ever had(homemade or restuarant). :D
The best thing about it is it gives me the worst gas immaginable.
:aok :aok
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well.. I make the best chili ever experienced by humans or animals. secrets?
Anybody can dump a pound of hot peppers in and burn the tongues off their victims. You just want to spice it. The fire should be able to be put out with one drink of beer to soothe the pallette for the next bites/drink combo.
Anyway, after you perfect the spices, dump a halfa bottle of a-1 steak sauce in it. Dont tell anybody what you did cause its a freakin secret! Also, chili mac (adding elbo macaroni) takes away 90% of the unpleasant side affects of a roomful of chili- eatin beer -guzzlers, so your wife dont have to scrub the cushions after everybody leaves.;)
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Have-A-Beer Chili
2 lb Italian Sausage
2 lb Beef Chuck, 1” cubes
2 lb Lean Pork, 1” cubes
4 med Onions, chopped
4 cloves Garlic, minced
2 20 oz. cans Tomatoes
0.5 cup Masa flour
2 12 oz. Cans Mexican Beer
6 tbls Chili Powder
2 tbls Paprika
2 tsp Dry Oregano
2 tsp Ground Cumin
0.25 tsp Cayenne Pepper
1 cup Cilantro, fresh, chopped
6 tbls Lemon Juice
2 7 oz. Cans Green Chili Salsa
2 med Jalapeno Peppers, Minced
2 large Bell Pepper, Diced
Remove skins from sausage; chip or crumble and put into a 6 to 8 quart pan. Stirring often, cook over medium-high heat until sausage is well browned, about 15 minutes; lift out meat and set aside. Discard all but about 2 tablespoons of the drippings. Add beef and pork to pan, a portion at a time and stir often until browned, about 20 minutes; set aside as browned. Add onions and garlic to pan and cook until limp, about 10 minutes. Stir in tomatoes (break apart with a spoon) and their liquid, masa flour, beer, chili powder, paprika, oregano, cumin, cayenne, cilantro, lemon juice, salsa, jalapeno, and bell pepper.
Return meats and any juice to pan. Bring to a boil over high heat; reduce heat, cover and simmer until: meats are very tender, about 2 hours. Stir occasionally.
Skim off any fat, then ladle chili into serving bowls. Serve with sliced avocados, sour cream, lime wedges and shredded cheddar cheese.
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couple good ones here.
http://www.hitechcreations.com/forums/showthread.php?s=&threadid=71319&highlight=chili