Aces High Bulletin Board
General Forums => The O' Club => Topic started by: straffo on March 10, 2006, 05:44:36 AM
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I found some searching on this forum but well ... some had to much "exotic" ingredient
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Jackal's recipy with rat looked good. I am myself quite happy with the cannned versions...
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(http://pic4.picturetrail.com/VOL767/2726312/8668097/132599288.jpg)
I hear that after eating chili with this seasoning, your intestines surrender gas quite easily! :D
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Originally posted by straffo
I found some searching on this forum but well ... some had to much "exotic" ingredient
I would think all the ingredients except possibly the chili spice itself would be available in La Belle.
Check this link; Terlingua is a pretty famous chili competition. Bound to find some rather interesting if not unusual chili there.
Recipes provided by some of our past CASI Terlingua International Chili Champions (http://www.chili.org/recipes.html)
I'm sure we'll all try and help with ingredients that puzzle you.
The "Barbara Britton - 1989 Champion" recipe is a pretty simple one. You should be able to get most of that stuff.
If you can't find Chili spices, let me know. I'll get a package of some different ones off to you.
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INGREDIENTS:
1 pound lean ground beef
1/2 cup chopped onion
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) kidney beans, drained (about 1 1/2 to 2 cups cooked kidney beans)
1/2 teaspoon chili powder
1 teaspoon salt
PREPARATION:
Spray skillet with nonstick cooking spray. Brown ground beef with onion. Add remaining ingredients. Cover and simmer for 20 minutes. Chili serves 6.
Don't forget the Beano:aok :aok
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Type Chili recipe into a search engine and stand by:cool:
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It' simple Straffo. Use the ingredients MoeRon listed (sans beans). Brown and drain the beef, add remaining ingredients and simmer.
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Originally posted by Saintaw
Jackal's recipy with rat looked good. I am myself quite happy with the cannned versions...
Rat meat is just too stringy and tough. When you wish for nothing but the best it absolutely must be gopher.
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Originally posted by MoeRon
INGREDIENTS:
1/2 teaspoon chili powder
:rofl
!/2 teaspoon???? That`s dang near a hanging offense. Roll that chili powder to the pot until the chili mixture turns a deep, deep brown. Mexene is the way to go if you can`t make your own. After that you need to throw in a heaping helping of Jalapenos chopped up just to give it a l`il kick.
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INGREDIENTS:
2 pounds ground beef
1/2 cup chopped onion
1 large can tomatoes sauce
1/2 can kidney beans
1/2 cup chili powder (mexene)
1/2 teaspoon cumin
1 teaspoon garlic powder
1/4 cup dried red peppers (more if the wife and kids aren't going to eat)
1 small finger size amount of thin spagetti
1 teaspoon salt
PREPARATION:
Boil the spagetti, tomato sauce, beans, spices. Fry the hamburger add chopped onions and mix with the boiling ingredients and let simmer for about 20 mins.
If the hamburger I get is greasy I will wait till it is almost done and add 1/2 the chili powder to it. It let's the hamburger soak up the powder easier.
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My personnel chili recipe; Warning I take no responsibility for any damage this recipe may cause to the digestive tract
1lb lean hamburger
Olive oil
1 onion (white, red, your choice)
1 tomato (blanched, peel the skin, chop up in blender)
2 teaspoons sugar
1 small can green chilies
1 bell pepper, diced
1 can kidney beans
1 can pinto Beans
1 six pack bottle beer, 1 bottle for the chili, the rest for you
2 teaspoons ground Cumin
1 teaspoon dried Mexican oregano, crushed
1 to 2 tablespoons chili powder, up to 1/3 cup depends on your tastes
2 - 3 teaspoons Cayenne Pepper
1 tablespoon Garlic powder or crushed Garlic
1 tablespoon black pepper
2 cans tomato sauce
1 cup water
Brown the hamburger in a skillet with olive oil, garlic, black pepper, diced onion, diced bell pepper, and green chilies. Don’t over cook, just until the hamburger is no longer pink. Put this in a large pot or crock pot. Add to this the chopped tomato, tomato sauce, water, 1 bottle of beer, and sugar. Stir and mix. Add the Cumin, chili powder, cayenne pepper. Heat to boiling, reduce heat to low and simmer for 3-4 hours. Stir it only occasionally. I usually do taste tests every 30 or 45 minutes. And drink the rest of the beer. After 3-4 hours Add kidney and pinto beans, simmer another hour.
Chili is a flexible recipe; I've used steak and sausage before. I've also used Jim Beam and Jack Daniels with the meat while cooking it. Spices I use to taste. sometimes I use more or less depending on who I'm making the chili for. I take no responsibility for any damage this recipe may cause to the digestive tract
Some pureist would tell you beans do not belong in chili but I would disagree, I like them and I have seen a chili recipe from 150 years ago in texas and it had beans and no meat because fresh meat was not readily available but there were always plenty of beans to go around.
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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 28 oz. cans Tomatoes
½ cup Masa flour
2 12 oz. Cans Mexican Beer
6 tbls Chili Powder
2 tbls Paprika
2 tsp Dry Oregano
2 tsp Ground Cumin
¼ 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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Thank you Sandman...
ground beef!!?? You guys should be ashamed!
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No ****ing beans either.
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Originally posted by Sandman
No ****ing beans either.
You may be right, but i like the beans :p
http://whatscookingamerica.net/History/Chili/ChiliHistory.htm
Some Spanish priests were said to be wary of the passion inspired by chile peppers, assuming they were aphrodisiacs. A few preached sermons against indulgence in a food which they said was almost as "hot as hell's brimstone." "Soup of the Devil," one called it. The priest's warning probably contributed to the dish's popularity.
1850 - Records were found by Everrette DeGolyer (1886-1956), a Dallas millionaire and a lover of chili, indicating that the first chili mix was concocted around 1850 by Texan adventurers and cowboys as a staple for hard times when traveling to and in the California gold fields and around Texas. Needing hot grub, the trail cooks came up with a sort of stew. They pounded dried beef, fat, pepper, salt, and the chile peppers together. This amounted to "brick chili" or "chili bricks" that could be boiled in pots along the trail. DeGolyer said that chili should be called "chili a la Americano" because the term chili is generic in Mexico and simply means a hot pepper. He believed that chili con carne began as the "pemmican of the Southwest."
1860 - Residents of the Texas prisons in the mid to late 1800s also lay claim to the creation of chili. They say that the Texas version of bread and water (or gruel) was a stew of the cheapest available ingredients (tough beef that was hacked fine and chiles and spices that was boiled in water to an edible consistency). The "prisoner's plight" became a status symbol of the Texas prisons and the inmates used to rate jails on the quality of their chili. The Texas prison system made such good chili that freed inmates often wrote for the recipe, saying what they missed most after leaving was a really good bowl of chili.
1890 - Chili historians are not exactly certain who first "invented" chili powder. It is agreed that the inventors of chili powder deserve a slot in history close to Alfred Nobel (1933-1896), inventor of dynamite.
Around the turn of the century, chili joints appeared in Texas. By the 1920s, they were familiar all over the West, and by the depression years, there was hardly a town that didn't have a chili parlor. The chili joints were usually no more than a shed or a room with a counter and some stools. Usually a blanket was hung up to separate the kitchen. By the depression years, the chili joints meant the difference between starvation and staying alive. Chili was cheap and crackers were free. At the time, chili was said to have saved more people from starvation than the Red Cross. The Dictionary of American Regional English describes chili joints as: "A small cheap restaurant, particularly one that served poor quality food."
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Originally posted by midnight Target
Thank you Sandman...
ground beef!!?? You guys should be ashamed!
Sorry but around here we let the woman eat the Sausage.
:p
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All good , keep posting recipes , the more there will be the better it will be :)
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I've got a couple others, but I'm not about to share them online. They're also not easy or quick.
Oh... and after you skin 'em, it's not sausage anymore. It's spiced lips and bellybutton holes.
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As it will be hard for me to find chili power I'll use espelette pepper instead
http://en.wikipedia.org/wiki/Espelette_pepper
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Originally posted by MoeRon
INGREDIENTS:
1 pound lean ground beef
1/2 cup chopped onion
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) kidney beans, drained (about 1 1/2 to 2 cups cooked kidney beans)
1/2 bucket chili powder
1 teaspoon salt
PREPARATION:
Spray skillet with nonstick cooking spray. Brown ground beef with onion. Add remaining ingredients. Cover and simmer for 20 minutes. Chili serves 6.
Don't forget the Beano:aok :aok
Gonna have to try that... sounds yummy :)
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4 oz Habanero peppers
6 lbs of ....
after the peppers doesn't matter what you put in, you won't be able to taste it anyhow.
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I'm making a healthy chili tonight. I'm using Venison backstrap (tenderloin) very lean, very tender. Be sure to remove any silver membrane, sear it first in a little olive oil. I always use red kidney beans, tomato paste, tomato sauce, sweet onion and smoked Chipotle peppers. Sometimes the hot-seared venison doesn't survive long enough to make it to the chili pot ;)