Change of pace. What the heck. TGIF!

Richs Chili

NOTE: All ingredients are approximations. Cooking is about experimentation, IMO. Spices are best when freshly ground. Have fun!

1 lb. ground beef (Yes, GROUND BEEF). 6-8 cups cooked beans: Black, Pinto, Kidney, Cranberry, Navy, Great Northernyou decide. Large dice of Red/Yellow/Orange peppers: 2 medium. Large dice of Green pepper: 1 medium. Diced Jalapeno peppers: to taste (I use 2-4). Diced onion: 1 medium (Im not a big fan of onion. If you are, adjust recipe accordingly). 2-28oz. cans crushed tomatoes. Minced fresh garlic: all you care for (I care for an entire head). Worcestershire sauce: 2-3 T Habanero pepper sauce: to taste (I use 2-3 T) Apple cider vinegar: 1T Ground cumin: 1 T Ground chili powder: 2-4 T, depending on your capacity for heat and the potency of the powder. Ground cayenne: to taste. Ground allspice: 1 tsp. Ground coriander: 1 tsp. Ground pepper: 1 tsp. Salt: 1 tsp.

This list is off the top of my head, so a few ingredients I generally use may be missing. As I stated above  experiment!

Brown the beef and discard the grease. Dump above ingredients into a large stock pot. Wipe splashed ingredients from face. Simmer for several hours allowing flavors to meld. I sample the goods every hour or so. Chefs prerogative!

Enjoy your weekend - - - Rich

-- Bingo1 (howe9@shentel.net), October 06, 2000

Answers

Formatting!!! Take two... Richs Chili NOTE: All ingredients are approximations. Cooking is about experimentation, IMO. Spices are best when freshly ground. Have fun! 1 lb. ground beef (Yes, GROUND BEEF).
6-8 cups cooked beans: Black, Pinto, Kidney, Cranberry, Navy, Great Northernyou decide.
Large dice of Red/Yellow/Orange peppers: 2 medium.
Large dice of Green pepper: 1 medium.
Diced Jalapeno peppers: to taste (I use 2-4).
Diced onion: 1 medium (Im not a big fan of onion. If you are, adjust recipe accordingly).
2-28oz. cans crushed tomatoes.
Minced fresh garlic: all you care for (I care for an entire head).
Worcestershire sauce: 2-3 T
Habanero pepper sauce: to taste (I use 2-3 T)
Apple cider vinegar: 1T
Ground cumin: 1 T
Ground chili powder: 2-4 T, depending on your capacity for heat and the potency of it.
Ground cayenne: to taste.
Ground allspice: 1tsp.
Ground coriander: 1tsp.
Ground pepper: 1tsp.
Salt: 1 tsp.

This list is off the top of my head, so a few ingredients I generally use may be missing. As I stated above  experiment! Brown the beef and discard the grease. Dump above ingredients into a large stock pot. Wipe splashed ingredients from face. Simmer for several hours allowing flavors to meld. I sample the goods every hour or so. Chefs prerogative! Peace - - - Rich

-- Bingo1 (howe9@shentel.net), October 06, 2000.

I sample the goods every hour or so. Chefs prerogative! Peace - - - Rich

I trust your hazardous gas detectors are in working order..:>)

-- I (h@ve.spoken), October 06, 2000.

The hazardous gas detector came free with the first 100 pounds of dry beans I purchased and put up for that computer thang that never sang.

I find soaking the dry beans overnight and slow-cooking them the next day lessens the potential for explosion, as it were.

-- Bingo1 (howe9@shentel.net), October 06, 2000.

Hee Hee:

Sumer's Version:

1 Lb. ground sirloin

1 envelope of McCormics Chili Seasoning

1 can tomatoes

Cook and enjoy (while I'll be at Bingo's taste testing)

Sumer---IF it doesnt come out of a box, can or envelope, I am lost:-(

-- consumer (shh@aol.com), October 06, 2000.

Chili Corn Dog Pie

1 lb lean ground beef
1 cup Old El Paso Salso
3/4 cup water
1 6oz can tomato paste
1/2 lb hot dogs cut into 1/2 inch pieces
2 tspns chili powder
1/2 tspn cumin

Topping

1 81/2 oz pkg corn muffin mix
4 oz (1 cup) shredded Cheddar cheese
1 can Old El Paso Chopped Green Chilis
1/3 cup milk
1 egg, beaten

1. Heat oven to 400f. Spray 91/2 inch deep dish pie pan or 2-quart casserole with nonstick cooking spray.
2. Cook ground beef in large skillet over medium high heat for 5-7 minutes or until cooked thoroughly, stirring frequently. Drain.
3. Stire in all remaining chili ingredients. Bring to boil. Reduce heat to low; simmer 5 minutes or until mixture has thickened. Spoon into sprayed pie pan.
4. In medium bowl, combine all topping ingredients; blend well. Spoon batter over chili.
5. Bake at 400f for 16-21 minutes or until topping is golden brown. Cut into wedges to serve. If desired, serve with chopped green onions and additional Cheddar cheese.

-- Chili Corn Dog Pie Girl (HotStuff@adelphia.net), October 06, 2000.

Hey, Bingo-

How about a little cornbread to go with that chili?

MEXICAN CORNBREAD Preheat oven to 350 degrees -45 minutes OR 375 degrees -35 minutes

Grease a 9" x 13" pan Mix together:

1 C flour

1 C yellow cornmeal

3 TB sugar

3 TB baking powder (this is not a misprint)

1 TS salt

Add:

1 C milk

1 C cottage cheese small curd 4% milkfat (or real sour cream)

1 egg

1 can creamed corn (reg size, about 16 oz)

Mix well.

Add:

1 cube of butter (1/2 cup)-melted

Pour half of batter into prepared pan. Sprinkle on top of batter in pan:

1 4-oz can diced green chili

1 4oz can diced jalapenos

8-12 oz shredded longhorn cheese (reserving half for the top)

Top with remaining cornbread batter, and then remainder of the cheese.

Bake until it tests done.

Let set at least 15 minutes before cutting as it needs to set up.

It's also good with sliced green onions and/or bits of tomato put in between the layers (along with the green chili).

Enjoy!!!!

-- Aunt Bee (Aunt__Bee@hotmail.vom), October 06, 2000.

This is all too hot for my Norwegian palate. You folks risk permanent damage to taste buds.

-- Lars (lars@indy.net), October 06, 2000.

Unk's low fat chili-stew.

1lb ground lean beef, cook well and drain.

Add: Two Vidalia onions chopped. Two green peppers chopped. One yellow pepper and one red pepper, chopped. Three Cubanelle peppers, chopped (natch). Simmer til veggies soften.

Add one can of Bush's Ranch beans, one can of Bush's chili hot beans, one can of black beans, and one can of navy beans. Just open the cans and pour the whole thing in, no draining. Add four cans of diced tomatoes, two packets of mild chili seasoning (McCormicks type) and one pack of hot chili seasoning. Simmer for 4 hours on low heat.

Feeds one banana republic sized army.

-- Uncle Deedah (unkeed@yahoo.com), October 06, 2000.

CD's "Bachelor's Delight"

1 can Hormel Chili [NO BEANS](NET WT. 15 oz)

Empty chili into microwave-safe bowl

Cover loosely

Heat on HIGH 2 to 3 minutes (All microwave ovens vary. Times given are approximate.)

Stir before serving

*SIGH*

-- CD (costavike@hotmail.com), October 06, 2000.

Good stuff, people!

I forgot to mention I sauti the vegetables in a little of the leftover grease from the beef, adding the jalapenos two minutes from the end of the sauti process, and the garlic about one minute from the end.

Lars, the key to hot, spicy foods: Flavor+heat=endorphin release=altered state of consciousness. Its about gettin high, man!

Its also about creating a meal, a divine process. Like rollin a joint, cooking can be a ritualistic activity. Theres the anticipation, the skill, possession of the ingredients, knowledge one is preparing to feed body/mind/soul, the imagination kicks in, the olfactory glands trigger memories, blood pressure rises...its a beautiful thing!

Enjoy the weekend, people. Travel safely. Stay out of jail. Tell someone you love them  and mean it!

-- Bingo1 (howe9@shentel.net), October 06, 2000.

Dark Lord Chili

It serves about as much as Unk's does...I have no clue why the guy said 4-5...but hey.. who am I to argue with the Dark Lord of BBQ...

-- Peg (too@much.chili), October 06, 2000.

CD,

That's so sad!

-- Debra (Thisis@it.com), October 06, 2000.

Any chili recipe MUST include one half can of beer and 4 cups of red wine,meat can also be substituted with a well cooked and tender roast all cooked and simmered for bout half a day.

Oh,can't forget the corn pones.

-- capnfun (capnfun1@excite.com), October 06, 2000.

That's so sad! Not at all, Debra. Actually, after your 837th "Can 'O Hormel" your tastebuds become permanently numb. The only downside is that you no longer look forward to eating the "cherry crumb cake" in your "Banquet" brand tv dinners. On a positive note; the joy I get from eating the eraser-like clams in cans of "Campbell's Ready To Eat Chunky Clam Chowder" is not diminished by this Hormel-induced tastebud deficiency.

Hey Debra, ya wanna come over for dinner one of these nights? I don't mean to brag, but I can microwave-up an absolutely great salisbury steak.

-- CD (costavike@hotmail.com), October 07, 2000.

Hey, CD, ya up for cooking lessons? I would be happy to provide... Let me know.

-- Aunt Bee (Aunt__Bee@hotmail.com), October 07, 2000.

Authentic Mexican Chili (serves average family of 14)

Hunt down and skin several stray cats, chihuahuas, and chickens.

Chop them up and throw them in a 50 gallon bucket over coals.

Fill remainder of bucket to 2/3 full with pinto beans and jalapenos.

Fill to near top with beer, tequila, limejuice, water, or any liquid you can find (piss isn't bad if desperate).

Light coals and let stew for at least a day.

Get drunk, eat, and take a siesta. Fart profusely for the next 2 days, then repeat the procedure.

-- Loco Poco (deece cheeeely ben @ berry berry gude. to meee), October 07, 2000.

That would be an interesting evening CD but I'd hate to see you go to all that trouble. We could order out if you'd like.

:^D

-- Debra (Thisis@it.com), October 07, 2000.

You're an asshole

-- cin (cin@c.in), October 07, 2000.

Loco-

You are appropriately named.

-- Aunt Bee (Aunt__Bee@hotmail.com), October 07, 2000.

Cool! Are we gonna have a catfight?!!

Place your bets now! Who has the sharpest nails, Debra or Cin? LOL

-- I (h@ve.spoken), October 07, 2000.

We are an interesting species, aren't we?

CD, I'm not talking to you ever since you let us know you won't be in LV next weekend. You do have a knack with the ladies I see. Quite the invitation you laid out there for Debra. Triggered the sympathy glands, got yourself a date AND a free meal. (You are buyin', aren't you Debra?)

Peg, thanks for the link to the chili thread on Stephen's rapidly degrading (computer errors) forum.

Cap, I never cook with booze. Goes back to my drinkin' day's, ya see. I couldn't bear (bare?) to see good alcohol poured into anything but directly into my gullet. When I found out the alcohol actually cooks off, well, it stirred me up something terrible. Yes, I was attached to the bottle (any bottle) with crazy glue for quite some time.

Who has the sharpest nails, Debra or Cin? I do hope to find this out soon enough. Will make sure to report back, pronto.

-- Bingo1 (howe9@shentel.net), October 07, 2000.

Loco, you are entirely on target here,stray cats are preferred for this chili dish. Usually strays produce a tough and stringy meat product, which is the primary reason for a long stew period that will loosen the muscle fibers etc. You were right on target with the use of tequila and lime juice which also will tenderize. For other shorter cooking recipes the domesticated cat is preferred which produces a more tender meat product. Do you prefer any special breed of cat for your dishes other than the above described chili?

-- meat be meat (cats make a wonderful me@l.if cooked properly), October 07, 2000.

Bingo1, your comment about the nails could be seen as sexist.

-- (neener@neener.neener), October 07, 2000.

Hey, CD, ya up for cooking lessons? I would be happy to provide... Let me know.

I truly appreciate that, Aunt Bee. Ya know, I just might take you up on that offer. I 'spose I really should learn how to cook and, according to Andy and Opie, you are quite the wizard in the kitchen. Who better to learn from!? What I most need help with is the basics. Stuff like; how much oil do you put in the pan and do you have to put flour on chicken before frying it? Like I said, really basic stuff that I haven't a clue about. I'll put together a list, but in the mean time, if you happen across a website or book like "Idiots Guide To Cooking", please let me know. Thanks again.

That would be an interesting evening CD but I'd hate to see you go to all that trouble. We could order out if you'd like.

Great idea, Debra! You like Pizza? I have an extremely busy social calendar, but for you I'll clear it any night next week 'cept monday. You see, 'Monday Night Football' is showing the Vikings vs the Bucaneers. Needless to say, it's a "must see". (Uh... before we move this relationship any further forward, I have to ask... You ARE a Vikings fan aren't you?)

CD, I'm not talking to you ever since you let us know you won't be in LV next weekend.

Not so fast there, Bingo. Although it's too late to change my airline ticket from Oct 27th back to Oct 14th, if things go well between Debra and I next week, I may ask her to drive out there with me in time for the big event.

You do have a knack with the ladies I see. Quite the invitation you laid out there for Debra. Triggered the sympathy glands, got yourself a date AND a free meal. (You are buyin', aren't you Debra?)

[CONFIDENTIAL to Bingo] Nice catch there, Bingo. My guess is you've used my little ploy yourself a few times in the past. You sly dog. By the way, did ya catch my other techniques of "playing hard to get" [being unavailable to her on monday night] and teasing her with exotic travel [to fabulous Las Vegas]? This stuff works every time! Remember... keep this confidential. We don't dare let our rather devious techniques be known to the women-folk.

-- CD (costavike@hotmail.com), October 07, 2000.

A guy who considers a football game more important than meeting a lady. I'm sure she just can't wait to meet you.

-- Dr. Laura (growup@chauvinist.scumbag), October 07, 2000.

CD, I know nothing to which you refer. Noth-ing! Noth-ing! (apologies to Sgt. Schultz)

-- Bingo1 (howe9@shentel.net), October 07, 2000.

Sorry you disapprove, Dr Laura. How can I make it up to you? How 'bout coming over to my place monday night and I'll heat ya up a really tasty pot pie at halftime. 'Course you'll have to leave when the 3rd quarter starts, but at least you'll have a hot nourishing meal in ya for the long drive home.

By the way, Dr., who are you betting on; the Vikings or the Bucs?

-- CD (costavike@hotmail.com), October 07, 2000.

Attaboy, Bingo. Mum's the word.

-- CD (costavike@hotmail.com), October 07, 2000.

CD,

Can't you see that Dr. Laura is a perv, and the level of this discourse has dropped precipitously below decent internet standards?

I don't know about you, but I'm going to hit the shower!

-- flora (***@__._), October 07, 2000.

CD,

Make sure to tell her to bring those pics.

Does anyone have a recipe for white chili?

-- capnfun (capnfun1@excite.com), October 07, 2000.

Can't you see that Dr. Laura is a perv, and the level of this discourse has dropped precipitously below decent internet standards?

LOL

I don't know about you, but I'm going to hit the shower!

Think I'll join ya Flora. (I hope my "double entendre" doesn't fall below our normally decent internet standards.)

Make sure to tell her to bring those pics.

Good point, capn! Thanks for the reminder.

-- CD (costavike@hotmail.com), October 07, 2000.

capn,

It's real easy to win friends & influence people whislt weilding this secret recipe. By far it is one of the most requested items for me to bring to recouperating, grieving, or shut-in friends. Plus, being one of the two top requests for potlucks { the other is a wild mushroom {porcini} pate, & I have a trifle recipe that has earned me many a marriage proposal, despite being already spoken for - { Don't even THINK about it Dr Laura, you're not getting your mitts on it!}}.

White Chili { cardiologists' dream/nightmare}

1 pound small navy beans {soaked overnight in water -- discard the juices}

6 cups chicken broth

1 teaspoon garlic powder { I use a few cloves of the real thing & saute up with the onions}

2 medium sized onions - chopped & sauted

12 ounce can of ortega chilies

4 teaspoons cumin

2 teaspoons oregano

1 teaspoon cayeene pepper

Combine those ingredients & simmer for for three hours or so { I use a big ol' crockpot, so it takes longer { usually start it overnight }- & double it for a monster batch }

Now you need:

4 cups of tenderly cooked chicken breasts - cooled & cubed

2 cups of sour cream

3 cups Jack Cheese, grated

Add these to the cooked beans.

Now this last part is the kicker -

Serve with chopped fresh tomatoes, cilantro, and green onions. Let every one sprinkle the amount they desire over the top.

I usually put out a mess of cornbread to go along with it. It makes great leftovers & is scrumptious over rice. You can freeze some, as long as you leave the dairy products out & throw in after reheating.

-- flora (***@__._), October 07, 2000.

I forgot to admonish you to use your newfound power wisely!

The last time I made it, I'd marinated the chicken breasts in some salsa for a spell, then grilled or barbequed them before tossing them in the chili. Oh, mama.

I have a delicious Turkey Loco recipe for the barbeque that we love to do for thanksgiving, if anyone's interested...

Nothin' like a guy with a grill, ya know?

Gettin' hungry, time to go forage...

-- flora (***@__._), October 07, 2000.

Hey flora-

Gimme, gimme that Turkey Loco recipe!!! Pretty please???

-- Aunt Bee (Aunt__Bee@hotmail.com), October 07, 2000.

Here goes, Aunt Bee:

Don't be scared off by the directions, it's very simple to do. The leftover carcass makes for the best barley soup you've ever had in you life!

It comes from an old Sunset magazine { I'm sure it can easily be converted for a gas grill }-

Turkey Loco

1 turkey {10 to 12 lbs} thawed if frozen

About 4 limes, cut into halves

About 4 teaspoons dry oregano leaves

Salt & pepper

Have your meatman saw through the length of the turkey's backbone. Or at home, use spring loaded poultry shears to cut through length of the backbone. {I've had a couple of butchers goof & saw up the breastbone, so be specific}.

Lay turkey on its breast; pull open from back, pressing to flatten {some ribs will crack}. Pull of & discard lumps of fat. Rinse turkey; pat dry. { At this point, you may cover & refrigerate until next day}.

Ignite 50 charcoal briquettes on the fire grate of a barbeque {at least 21-inch diameter} with lid. When the coals are just covered with grey ash, push half the coals to each side of the grate & set a 9 x 13" drip pan in center {I use a foil one}. Position barbeque grill 4-6" above fire grate. Lay spread open bird, breast up, on grill over drip pan. Squeeze & rub 1 or 2 lime halves over turkey, sprinkle with oregano, then sprinkle lightly with salt & pepper.

Cover barbeque & open dampers. Every 30 minutes, squeeze & rub 1 or 2 more lime halves onto turkey and add 5 or 6 briquets to each side of the coals to maintain a constant temperature. Cook turkey until a meat thermometer inserted in the thickest part of the breast {not touching bone} registers 170 degrees farenheit, 1&1/2 to 2 hours. To carve, cut off wings & slice breast. Cut off legs & slice meat from thighs.

Prep time: 30 to 40 minutes to ignite charcoal. 5 to 15 minutes to prepare turkey.

Grilling time: 1 1/2 to 2 hours

Per serving: 261 calories, 45 grams protein, 93 grams carbohydrate, 7 grams of total fat, 118 grams milligrams cholesterol, 114 milligrams sodium.

-- flora (***@__._), October 07, 2000.

I was referring to Loco as the asshole, and NOT Debra. sheesh

-- cin (cin@=0.)), October 07, 2000.

Thanks flora, I'll let ya know what I think!! Appreciate it!

-- Aunt Bee (Aunt__Bee@hotmail.com), October 08, 2000.

Flora,

I promise to use my powers in a good and kindly way and to never turn them to the darkside.Iv'e allways wanted to have some special power,now all I need is a cape,maybe I'll just reverse the apron while cooking then go run around out in the yard with my arms outstretched screaming da ta da I'm here to save the day,the neighbors WILL love it: )

In regard to the Loco Turkey,I have a similar turkey recipe but while it is cooking on the grill I inject it with various juices,some mild,some spicy,along with the basting.Makes for some damn tender bird.

-- capnfun (capnfun1@excite.com), October 08, 2000.

Ok capn-

Now ya got my curiosity. Can you be a little more specific with your ingredients? Generic recipes just don't cut it, ya know? If yyou're gonna, share, then SHARE the recipe, will ya? Please????

-- Aunt Bee (Aunt__Bee@hotmail.com), October 08, 2000.

Aunt B,

Didn't mean to be vague,I inject the turkey if it's on the grill or in the oven with meat injector (sold at most dept.stores) the juices I refer to are simple marinades of your choosing.If ya like spicy I prefer Allegro slightly watered down,if I want it a little more tame I would use a lemon,butter,mild spice combo.

For a mild baste I use Miracle Whip with a little milk ,seasoned just a tad and repeatedly applied to bird.

I hope this helps,if not I will be more precise and try harder.

-- capnfun (capnfun1@excite.com), October 08, 2000.

Thanks, capn! That is helpful~! I'll let ya know how it comes out! But you will have to wait until after vegas for a response, ok? Until then, be well! And thanks for the grilling tips!!!

-- Aunt Bee (Aunt__Bee@hotmail.com), October 08, 2000.

flora, thanks for opening up that dog-eared cookbook and sharing a few recipes. (Who knew the woman could cook, too?)

Capn, sounds like you know your way around a grill. What, no beer in the marinade? I know, the suds clog up the injector. ;0)

-- Bingo1 (howe9@shentel.net), October 08, 2000.

Bingo,

That chili didn't come from no book. I knew that The Caped Capn had just the right ju ju, & could be entrusted with the knowledge.

-- flora (***@__._), October 08, 2000.

Hehehe.

flora, the reference to "dog-eared cookbook" could have been made knowing full well the recipes are kept in your head. Think on it a minute.

Hehehehe.

Are you still here?

-- Bingo1 (howe9@shentel.net), October 08, 2000.

Woof

-- flora (***@__._), October 08, 2000.

Bingo,

Yea,Iv'e been singed a time or two and I'll have to fess up that "watered down" to me usually does mean beer or wine : )

Flora,

Thanks for the confidence in my "ju ju"(allways loved that phrase)I will be cooking it up as soon as I return from Vegas.

You all will have to pardon moi for my rudeness in not including a wine pairing for the Loco Bird recipe;Oregonian Pinot Noir or a Dry Gewurztraminer makes a tasty contribution to this meal.

-- capnfun (capnfun1@excite.com), October 08, 2000.

If y'all want to cook the juiciest turkey you have ever had, buy yourself one of those "Spanek Vertical Roasters". I swear by mine, the bird cooks in half the time, and the meat is so juicy that you need to wipe your chin!

-- Uncle Deedah (unkeed@yahoo.com), October 08, 2000.

Looks around sheepishly and unable to refuse gently replies (out of deckers earshot)

Hey Deb and CD, are you gonna mudwrestle :-)

-- consumer (shh@aol.com), October 08, 2000.

Unk,

Ever had a Cajun fried turkey?

-- capnfun (capnfun1@excite.com), October 08, 2000.

Gewurztraminer? Capnfun, you are getting cuter by the minute. =)

-- cin (cin@=0.)), October 08, 2000.

Sumer!!!,

LOL on the rasslin' comment.BTW,you sound like my mom when it comes to cookin',she doesn't cook much now but when she does it seems like half the county shows up.Have yourself a FUN trip and drink a margarita or two for me.Where ya headed?

-- capnfun (capnfun1@excite.com), October 08, 2000.

Cin,

Capn tipping hat graciously"Why thank ya darlin'" ; )

-- capnfun (capnfun1@excite.com), October 08, 2000.

Caped Crusader,

Good pairings, dude. 'Cept 'round these parts, we're partial to the Monterey County, Californio Pinots - nice long, marine moderated season to develop complexities...

When's the Timebomb potluck scheduled for at Z's 100 Acre Woods? Is Christopher Robin on the 'A' list?

Unc,

Thanks for the recommendation. You don't own stock in this outfit, do ya? I can see it now, dump that old Petromax & pick up a Spanek for your 'must have' prep pack.

-- flora (***@__._), October 08, 2000.

Flora,

LOL!!!(Caped Crusader),I like the Montereys' as well but in the case of some white meats and cooking methods the Oregonians have a little bit more of a fruit forward character and ever so slight less tannicity.In alot of other instances I would much prefer the Cal. varietal.Cheers!!!

-- capnfun (capnfun1@excite.com), October 08, 2000.

Tannicity is my middle name.

Dark choclates, dark beer, black tea...

-- flora (***@__._), October 08, 2000.

"choclates"...

{I sure hope the Queen of England isn't lurking on this thread}

*chocolates*

-- flora (***@__._), October 08, 2000.

Ok, on the lighter side...

Cin's Black Bean Chili

I believe the ancho chile and the fresh cilantro are imperative and make this dish.

Ingredients:

Olive oil - maybe 1/4 cup or more

1 onion

2 fresh garlic cloves

1 large dried Ancho or Pasilla chile pod, soaked in warm water, and diced

1 cup chopped fresh cilantro

1 1/2 tbsp California chili powder (more or less depending upon taste preference)

1 tbsp ground cumin

2 cups chopped tomatoes, fresh or canned (I prefer fresh)

2 to 4 tbsp sugar (to taste)

Salt to taste

2 cups cooked black beans

Directions:

Saute onion and garlic in olive oil, add ancho chile and cilantro, saute. Add chili powder and cumin, saute. Add tomatoes, sugar, salt, and beans. Simmer for about 20 minutes. Serve over hot steamed white rice.

-- cin (cin@=0.)), October 08, 2000.

I'd always thought it strange that a potentially hot-tasting food could have the name Chile. Yeah, I know it isn't spelled like chillie, but it still strikes me as strange.

Consumer: I looked into a cajun turkey recipe a few years ago when we were having SO's family over for Thanksgiving. I think the appeal was in the "Start by having a big drink of ...". By the end of the recipe, the author pretty much fell on his face. It DID sound like the turkey was juicy, but the cook was JUICED, and SO's mom was coming, so I used another recipe. That was the last time I cooked for Thanksgiving. You may remember my post to the original TB about it, but about 10 folks showed up who had never responded to the invitations, and then complained that there wasn't enough food.

-- Anita (Anita_S3@hotmail.com), October 08, 2000.

Shoot. Monday night is my only free night and now CD has company coming over.

-- Debra (Thisis@it.com), October 08, 2000.

Anita:

In most of the world [that is places outside of Texas], pepper refers to a totally different plant [it includes the black stuff that you put on your food]. Chili refers to what you call a pepper.

I hope this helps.

Best wishes,,,,

Z

-- Z1X4Y7 (Z1X4Y7@aol.com), October 08, 2000.

Wow, thanks for sharing that bit of your infinite wisdom Mr. Knowitall, as if we didn't know.

-- (how do you fit your head @ through. the door?), October 08, 2000.

CD,

Heres a good one for ya,make your chili any way you want except do this,make some elbow macaroni and mix it in with your concoction then get a box of bisquick and follow the directions on the back of the box for the Sloppy Joe Bake,it's great.You can even use spaghetti sauce with meat and noodles for a great meal.God love Bisquick.

-- capnfun (capnfun1@excite.com), October 08, 2000.

buttermilk bisquick dumplings...ohhhhhhhhhhhh yessssss =)

-- cin (cin@=0.)), October 08, 2000.

Cin,

Dumplin's do sound good too,anything special you do to yours?

This is one helluva food thread!!!!!!

-- capnfun (capnfun1@excite.com), October 08, 2000.

Capn, mix with some milk (or buttermilk) and drop onto boiling stew or soup. My kids love it. =)

-- cin (cin@=0.)), October 08, 2000.

*drop by spoonfuls

-- cin (cin@=0.)), October 08, 2000.

Cin,

YES,great additive to make a so-so meal great.Have you tried frying them,lightly.Covered with flour fry till golden brown dip or serve in marinade sauce.

-- capnfun (capnfun1@excite.com), October 08, 2000.

I can't cook a lick but I can lick a cook. I enjoy eating food and the socialization, sometimes erotic, that occurs with eating food. I think that makes me a gourmand, not a gourmet. (I only recently discovered the difference).

Anita, I looked up the word chili. It's a Spanish word but derives from an Aztec root. Z, is chili a western hemisphere plant? Isn't chili used in other hot cuisines (India, Thai, etc)? I know, there are hundreds of types of chili.

-- Lars (lars@indy.net), October 09, 2000.

Guess I should have said chili pepper.

-- Lars (lars@indy.net), October 09, 2000.

Wow-

Who would have thought a chili recipe would have generated 70 responses of such diversity. Only here, only here. This is such an amazing group of people. No wonder we are drawn here.

-- Aunt Bee (Aunt__Bee@hotmail.com), October 09, 2000.

Oh, I feel so inadequate, looking at some of y'all's fantastic recipes.

Our chili is mostly just a coupla cans of Hormel turkey (no bean) chili from my Y2K stash that I open after a long day at work. The creative part comes as I mix in a can or two of kidney beans.

Funny, though. More and more these days I get these narrowed-eye glares across the dinner table from the boys when we have this.

Anyway, go here for the world's greatest, prizewinning chili recipes:

World Champion and other Prizewinning Chilies"

-- eve (eve_rebekah@yahoo.com), October 09, 2000.

No flora, I have no financial stake in Spanek Industries. It is an ingenious device really, it looks like a round Eiffel Tower that you stick up the bird's ass so that it roasts standing up. This sears the inside of the bird, trapping the juices.

-- Uncle Deedah (unkeed@yahoo.com), October 09, 2000.

Thanks Eve-cool site and some interesting recipes. Think I'll try a new one today!

-- Aunt Bee (Aunt__Bee@hotmail.com), October 09, 2000.

Capn:

Hee hee. I'm going on a cruise to the bahama's leaving the 15th....

Ps, hey nobody answered the question. :-0

-- consumer (shh@aol.com), October 09, 2000.

Sumer!!!

Sounds like an excellent time, Iv'e never terrorized em' on the high seas,though I once mooned 2000 or more of em' from the dock : ) Have a great time Sumer!!!

Lars,

I guess your the cooks entertainment,hehehe.

-- capnfun (capnfun1@excite.com), October 09, 2000.

I found a special recipe for Anita, it's from Isabel Allende's Aphrodite: A Memoir of the Senses -

"In some parts of Mexico, fried ants are the children's favorite treat -- sweet and hot -- and in Chile the spider that lives in the sea urchin is thought to be aphrodisiac, as long as you eat it while it's alive. You place it on the tip of your tongue, and when the innocent arachnid tiptoes toward the back of your mouth, you slowly crush it against your palate intil it is smashed flat. These barbarities, which would break a vegetarian's heart, are erotic for others."

-- flora (***@__._), October 09, 2000.

Thanks for the macaroni & Bisquick tips, capnfun. I just might try that if I ever get over this deep depression I'm now in. You see, I just read Debra's comment; -I>"Shoot. Monday night is my only free night and now CD has company coming over"- and I can't help but think she's giving me the brush-off.

Quick question for ya capn- Is this brand of beer acceptable as an ingredient in your chili w/beer recipes?...

-- CD (costavike@hotmail.com), October 09, 2000.

Oh Boy, Flora. Now I should be harvesting those fire-ants? I wonder how many ants it would take to fill the space of one pork-chop. I assume I just walk outside, call their names, allow them to crawl all over me and then brush them off into a hot frying pan with a bit of oil. Ah...the price we pay for gourmet recipes. [I must admit that I wonder now whether fire-ants taste hot, or just burn when they bite.]

The spider idea appeals to me more. Did I ever tell you about Henry?

-- Anita (Anita_S3@hotmail.com), October 09, 2000.

CD,

HELL YES!!! And it's advertising lives up to it's billing,I must admit.

-- capnfun (capnfun1@excite.com), October 09, 2000.

Henry, huh. Not heard about him yet. When my son was little, he named the harvestmen after himself { folks may know them better as daddy long-leg spiders }. Many had thrill rides in a bucket to the outside world, instead of setting up shop in our hovel.

When he latched onto a newt & named it after his aunt, I figured it was time for a guinea pig.

For you gourmands out there, I think the guinea pig recipes have already been done.

-- flora (***@__._), October 09, 2000.

To atone for the OT posts -

Come fall & winter, we love to go foraging for mushrooms {& I like to bird }. We often have some chefs, hunters, or foodies who are eager to accompany us. A nice picnic of some sort is always looked forward to as a part of the adventure. I ususally pack thermoses full of hot soups of some kind - warms you to your toes, which can get damp & chilly after you've tromped through a bog for a prize.

Here's a favorite quick bread that I often pack along, too. It is frequently overlooked by many who have the book. It's from James Beard's "Beard on Bread":

RAW APPLE BREAD - { 1 large loaf }

"A rather unusual baking powder bread that you will find delightfully textured and interesting in color and flavor. It keeps very well and, as a matter of fact, will be better if left to mature fo for at least 24 hours. It is a fine bread to give as a gift."

1/2 cup butter or margarine

1 cup granulated sugar

2 eggs

2 cups all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon double-acting baking powder

2 Tablespoons buttermilk or soured milk

1 cup coarsely chopped, unpeeled apples {bless those folks at cuisinart}

1/2 coarsely chopped walnuts or pecans

1 teaspoon vanilla extract or grated lemon rind

Cream the butter or margarine, add the sugar slowly, and continue to beat until light and lemon colored. Beat in the eggs. Sift the flour with the salt, baking soda, & baking powder {or just stir it together in a bowl if you're lazy like me - f }. Add to the creamed mixture alternately with the milk, beginning & ending with the dry ingredients. Stir in the apples, nuts & vanilla or lemon rind.

Butter a 9 or 10 x 5 x 3-inch loaf tin. Spoon the batter into the tin & bake in a preheated 350 degree oven 50 to 60 minutes, until the loaf pulls slightly from the sides of the tin or until a straw or cake tester inserted in the loaf comes out clean. Cool in the pan for a bout 5 minute; then loosen from the pan & turn out on a rack to cool completely before slicing.

Variation: * Sprinkle about 1 tablespoon chopped nuts on top of the batter before baking.

-- flora (***@__._), October 09, 2000.

CD & capn-

Ya gotta have a Cave Creek Az Chili Beer with that chili! And if you can get the jalapeno out of the bottle, you're a better man than I am- LOL

-- Aunt Bee (Aunt__Bee@hotmail.com), October 09, 2000.

AB,

Ya reckon it's available in LV?

-- capnfun (capnfun1@excite.com), October 09, 2000.

I bet it is capn-LV isn't that far from Oak Creek! Maybe Patricia can check when hits the grocery store!!

-- Aunt Bee (Aunt__Bee@hotmail.com), October 09, 2000.

Bingo:

I tried some of your changes to my recipe. I am always experimenting. Came out pretty good. Suggestions: also try fresh ground nutmeg, chipolte {I does me own with hickory instead of mesquite} and cilantro. As I say, I be experimenting. Other suggestions would be good.

Best wishes,,,,

Z

-- Z1X4Y7 (Z1X4Y7@aol.com), October 09, 2000.

Yes, I'll be checking the local stores for that beer this week and will let Aunt Bee know before she leaves whether I was successful.

Meanwhile, I'm printing this thread (I already bookmarked it) and will try some of these.

Unk, you have such a way with words ;-)

'sumer, only SIX MORE DAYS!!!!!!!!!!!

-- Patricia (PatriciaS@lasvegas.com), October 09, 2000.

HA HA.....Pat.. only ONE (1) more work day.....Friday......

Yeee haaaaaa I cant wait, thanks for 'keeping' me excited. I went to tanning booth yesterday to get a base tan....problem being I now have a base BURN....owwweeeee!!!!!

Today I'll leave some of my clothes on :-)

Burnt butt not nice :-(

HEY....when is the LV gathering?

-- consumer (shh@aol.com), October 11, 2000.

'sumer, my one and only foray into the world of "tanning beds" resulted in much the same thing you are experiencing. I wondered why, prior to my getting in the booth, they told me to make sure I kept moving my butt around.

Unfortunately, I found out the hard way. Ouch.

Anyway, people begin arriving Thursday night. There's a lunch planned for Friday (I can't attend) and a dinner for Saturday (I'll be there). Still working on the specifics of Friday night (probably walking the Strip, a drink here, a free show there, maybe a slot machine or two ;-)), Saturday during the day and Sunday. I haven't mentioned anything, but maybe a brunch on Sunday would be nice.

You must be SO EXCITED!!!! Have a great time; we'll toast a couple to you (at least a couple)!!! (And you make sure to do the same for us.) When you return from your vacation, we can all start planning the Spring Fling on the East Coast ;-)

-- Patricia (PatriciaS@lasvegas.com), October 11, 2000.

Z, cilantro sounds good. I love it. Does it stand up to long, slow cooking? When do you add it to the pot?

Sumer, care to send a pic of your...nevermind.

-- Bingo1 (howe9@shentel.net), October 11, 2000.

Patricia, I got the weekend off, and I have made last-minute hotel reservations ($69.00 per night, not bad) at Circus. As long as I get a check in the mail today or tomorrow, I am IN. I am sooooooo excited.

A Sunday buffet brunch sounds great to me. Hopefully casual, because I shall have my boys. =)

-- cin (cin@=0.)), October 11, 2000.

Will you be joining the dinner on Saturday night? If so, I'll need to know so I can add two more to the reservation (you're on the list, but I didn't know about the boys). Just let me know.

I'm really glad you can make it!!

-- Patricia (PatriciaS@lasvegas.com), October 11, 2000.

Sumer, care to send a pic of your...nevermind.

-- Bingo1 (howe9@shentel.net), October 11, 2000.

^^^hee hee, lemme guess, you want ANOTHER pic of my 'bearded dragon' right? Hee hee....

Listen, you ALL have a wonderful time, and I PROMISE @ least one toast sitting poolside. No more 'surfer on acid' (drink I had friday, yuck). I think I'll opt for something a lil more delicate.

Pics, remember pics.....Bingo, pics.

-- consumer (shh@aol.com), October 11, 2000.

Thanks Patricia. If I do make it to the dinner, the boys will probably be doing other stuff.

-- cin (cin@=0.)), October 11, 2000.

Cin,

Glad to see you were able to swing it.

Sumer!!!,

Enjoy your adventure,I hear the hot tubs on those ships are the best : )

-- capnfun (capnfun1@excite.com), October 11, 2000.

Oh hell no!!! I didnt even 'think' bout the hot tubz.....Well I'll get a special pic of that one there Cap, just for you.

Had to cancel today's tanning session, Pat....:-) owwww!!! It hurts.

New name....the burning bedz.

-- consumer (shh@aol.com), October 11, 2000.

I need more information on the dress-codes for these meals. It's been so cool here lately, that I've been wearing jeans and sweatshirts every day. I would think the weather would be similar in LV. Should I bring shorts at all? I had a sun-dress or two I'd intended to bring for the more formal occasions, but I'd hate to see a Mickey Mouse sweatshirt thrown over them because I got cold.

Sunday brunch sounds good. Of course I'm not returning until Monday morning, so Sunday dinner would sound good, as well. Oh...what's the average price on that Saturday night meal, Patricia? I've never spent $10.00 on a bottle of wine, let alone a corking fee. [I'll be the one outside on the curb with a can of spaghettios, a loaf of bread, and a bottle of ripple.]

-- Anita (Anita_S3@hotmail.com), October 11, 2000.

LOL the one outside with the spaghetto's and bottle of ripple...yeah yeah the one w/the mickey mouse sweatshirt on over the beautiful sundress....too cute :-)

Watch it anita, they just 'may' think you are a cheap date :-0

ps, what IS a corking fee?

-- consumer (shh@aol.com), October 11, 2000.

The weather is supposed to be in the 40s at night and around the 60s-70s in the day time. If we venture out "into the wilderness", expect it to be 10-15 degrees colder (remind me to tell you all about my Camping Trip Adventure in August -- a 40-degree temperature difference in a matter of 43 miles; no lie).

The restaurant states "casual", meaning jackets/ties are not required. It's a comfortable place where you don't have to "dress to the nines". I'm not good at suggesting "what to wear"; I usually wear a skirt/tights kind of outfit anyway, but that's me.

The average price (as stated on the review I found) was about $20, but I think it varies more than that (could go higher or lower).

I believe Anita isn't the only one leaving on Monday, so we can discuss Sunday dinner plans over Saturday night dinner when we find out who will still be here.

Anything else? Just let me know.

-- Patricia (PatriciaS@lasvegas.com), October 11, 2000.

'sumer, a "corking fee" is the amount a restaurant will charge you if you bring your own wine to the restaurant (as opposed to purchasing from their wine list). $10/bottle is a fairly standard (and reasonable, based on wine list prices) fee.

-- Patricia (PatriciaS@lasvegas.com), October 11, 2000.

Anita,

If we can round up a big metal barrell we'll roast up some hot dogs to go along with the skettios,think they'd get pissed at us for roastin' dogs on the curb?

Seriously,don't worry about the wine or cork fee,I got that.If youv'e never drank a $10.00 up bottle of wine theres allways a first and it might as well be 1st class,hey,they don't call me capnfun for nothin'.

Sumer,

A cork fee is when you take a bottle of wine into a restaraunt and you pay xxx for the privelege of drinking your own instead of buying theirs.In a nice place a bottle of wine is marked up roughly 3X it's retail price,so if you are wanting to drink say a $40.00 bottle of wine($120.00 from their list) a corking fee of $10.00 is a bargain.

-- capnfun (capnfun1@excite.com), October 11, 2000.

Um I 'think' that is illegal here in Ohio, Lars?

-- consumer (shh@aol.com), October 11, 2000.

Consumer, I found the best way to sooth sunburn is with a cool, wet cloth. It's what hospitals do for burns, so I gave it a try. I used it right after my burn and didn't feel a thing from then on. I left the cloth on for about an hour or so, depending on the spot and the intensity of the burn.

Chili, my favorite veggie! I make up a batch and use it to cover eggs (heuvos rancheros) or burgers or anything. I use bacon, onion, and green chili from New Mexico (mostly Hatch). Thicken it with a little cornstarch in some broth and you're set for the week.

All, enjoy the LV trip! I like visiting LV and I don't even gamble. We took a couple of foreign exchange students there and they were completely amazed. No place like it!

-- Maria (anon@ymous.com), October 11, 2000.

When you return from your vacation, we can all start planning the Spring Fling on the East Coast ;-)

Let me guess, it will be in April so that I won't be able to attend. Or it will be in May, so that I won't be able to attend. Oh well.

-- Uncle Deedah (unkeed@yahoo.com), October 11, 2000.

Hey Unc....we can 'spring' for June? Hee Hee. I will be in Florida the Tampa area once my sis gets there.

-- consumer (shh@aol.com), October 11, 2000.

Actually, Unk, I was going to make damn sure that your schedule was clear before any dates were suggested ;-) (Also, I think the East Coast Contingent will be coordinating this one. I'm just going along for the ride.)

Besides, Summer doesn't begin until after June 20, so we have plenty of Spring-time available.

-- Patricia (PatriciaS@lasvegas.com), October 11, 2000.

So according to Unk the Spring 2001 gathering needs to be held in March IF he is to attend. So this effectively rules out the Northeast due to weather considerations. Just so happens the month of March is delightful in Florida.

Pretty slick, Unk. There is that issue of the tidal wave, however...

-- Bingo1 (howe9@shentel.net), October 11, 2000.

On second thought May is OK for a meeting in the northeast. I will be in Philly for my friend's wedding around the 20th.

-- Uncle Deedah (unkeed@yahoo.com), October 11, 2000.

Gee, kids, can I come for a visit? I have never been back east, except to pass through on my way to Europe once. Is everyone welcome?

-- Aunt Bee (Aunt__Bee@hotmail.com), October 11, 2000.