Chili needs to be served with some form of crispy potato, whether fried
or roasted it doesn't matter. Rice is not an acceptable substitute. May
not be authentic but it works !

Default User wrote:
sf wrote:

On Fri, 16 Jun 2006 05:50:33 GMT, Rich wrote:

People here in Hawaii usually eat their chili mixed
about half and half with plain white rice, but I don't condone
that.
It's really good served on a pile of rice and may be just what the OP
needs.

I like chili served over rice. If it makes Texans cringe, well that's
just a bonus. Kidding, kidding!



Brian

"Default User" wrote in message
...
sf wrote:

On Fri, 16 Jun 2006 05:50:33 GMT, Rich wrote:

People here in Hawaii usually eat their chili mixed
about half and half with plain white rice, but I don't condone
that.

It's really good served on a pile of rice and may be just what the OP
needs.

I like chili served over rice. If it makes Texans cringe, well that's
just a bonus. Kidding, kidding!


hahaha! Are you from Colorado or New York?



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"Steve Y" wrote in message
...
Chili needs to be served with some form of crispy potato, whether fried
or roasted it doesn't matter. Rice is not an acceptable substitute. May
not be authentic but it works !



Sounds good, but so it chili pie:

crushed tortilla chips in the bottom of the bowl,
chili, chopped raw onions, then shredded cheddar.



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Nikita wrote:
What's a Russian guy doing trying to make chili, huh?... Well, you
have to try something different.

My past efforts at chili making did not turn out too badly; the
results were certainly edible. I actually got a Texan girl to try
some, and she did finish her bowl; whether she actually enjoyed it or
was merely polite, the world may never know. Anyway, most of my
chilis suffer from two failings, and I come to this group for advice
on how to remedy them.

Problem 1: the chili comes out too acidic.
That, no doubt, is the direct result of putting tomatoes and/or tomato
paste into the chili. Putting less tomato paste and more water might
solve the problem, but I'm afraid the result will be too watery and
will lack flavour. What do I do?

Problem 2: the chili lacks texture.
They say putting beans into your chili is a big no-no; so I don't do
it. However, just about anything else you put into the chili
disintegrates into pretty much a paste after having been cooked for
2-3 hours, so you end up with meat (which is also quite soft)
surrounded by this flavourful slurry, with nothing substantial to
chew on. Do I ignore all this conventional wisdom and throw in some
beans anyway, or are there other options?


TIA.

Nikita.

Thank you very much for making me want chili for dinner. Now I have to go
shopping

Jill

cybercat wrote:


"Default User" wrote in message
...


I like chili served over rice. If it makes Texans cringe, well
that's just a bonus. Kidding, kidding!


hahaha! Are you from Colorado

No.

or New York?

Oh hell no. The only thing more fun than annoying Texans is annoying
New Yawkers.



Brian (in St. Louis).
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Nikita wrote:
Problem 1: the chili comes out too acidic.

Don't put tomatoes in the chili.

Problem 2: the chili lacks texture.

Don't use ground beef. Use chunks of beef in .5 - 1.5 inch cubes
(1.27 - 3.81cm).

My chili...
Cubed beef, beer, onion, garlic, chiles, cumin, oregano, salt

Depending on my mood, I use a some combination of dried new mexico,
ancho, chipotle, fresh jalepenos, serranos, and habanero.

I've also substitued oyster sauce for the salt, or thrown in
some sriracha.

J

Nikita wrote:
Problem 1: the chili comes out too acidic.
That, no doubt, is the direct result of putting tomatoes and/or tomato
paste into the chili. Putting less tomato paste and more water might
solve the problem, but I'm afraid the result will be too watery and
will lack flavour. What do I do?

Use a more flavorful chili powder.

Leave out the tomatoes. Serve them chopped fresh alongside or as a
topping.

If you want tartness, lime is good, or sour cream, served as an
optional topping.

Problem 2: the chili lacks texture.
They say putting beans into your chili is a big no-no; so I don't do
it. However, just about anything else you put into the chili
disintegrates into pretty much a paste after having been cooked for 2-3
hours, so you end up with meat (which is also quite soft) surrounded by
this flavourful slurry, with nothing substantial to chew on. Do I
ignore all this conventional wisdom and throw in some beans anyway, or
are there other options?

Dice your own chuck or round. Don't use hamburger.

Beans are a filler to reduce the amount of meat you need. If you
aren't terribly price-constrained, leave them out. If you really want
beans, serve them on the side.

--Blair

jmcquown wrote:
Thank you very much for making me want chili for dinner. Now I have to go
shopping

You do realize it takes 24 hours for good chili to mature, right?

So you're either buying canned (ewwwwwwww!) or you're going to be
really hungry by the time it's done...

--Blair

On 2006-06-16, Nikita wrote:
What's a Russian guy doing trying to make chili, huh?... Well, you
have to try something different.

[snip stuff]

I almost suspect this is a troll. Maybe not. Perhaps Russian's are
unaware of the absurdly bizarre lengths a chili cook-off constestant
will go to win a tacky $8 engraved trophy. I find it hilarious when
alleged chili purist start ranting and raving over what is and what
isn't allowed in "real" chili. No beans! No tomatoes! No yada
yada....! This from people that will include anything from canned
loquat pulp to pickled aardvark lips in their recipe. Anything to
get an edge on the next dumb schlub in the cook-off.

Here's a piece of an actual recipe:

10 tablespoons Gebhardt chili powder
8 tablespoons California chili powder
4 tablespoon medium hot New Mexico chili powder
4 tablespoon ground cumin
4 teaspoons cayenne pepper

Now, here ya go. Gebhardt chili powder, an off-the-shelf chili
powder, probably has all of the following four ingredients. So, what's
the point of adding, or even buying it? There is none. It's just a
perfect example of all the bullshit that surrounds the whole chili
legend. The silliness is beyond belief.

You want beans? Add beans. You want tomatoes. Add tomates. Near as
I can tell, about the only true get-outta-my-face requirements to
qualify as a true *chili* a

water
garlic
chile powder
cumin
beef
salt

To quote Lee Marvin, "All the rest is toothpast".

That's my 2¢. Like the song says, "It's your thing, do what you wanna
do".

nb

"notbob" wrote in message
. ..
On 2006-06-16, Nikita wrote:
What's a Russian guy doing trying to make chili, huh?... Well, you
have to try something different.

[snip stuff]

I almost suspect this is a troll.


ick. nobody cares.



--
Posted via a free Usenet account from http://www.teranews.com

notbob wrote:
On 2006-06-16, Nikita wrote:
What's a Russian guy doing trying to make chili, huh?... Well, you
have to try something different.

[snip stuff]

I almost suspect this is a troll. Maybe not.

Well, I didn't INTEND it as a troll, but I might as well have, judging
from the number of responses that I got. I'll put the advice to good
use, though, if I ever figure out how to amalgamate it into one
coherent response. There's enough wisdom in this thread to make a
dozen buckets of chili. Mmmm.....

Nikita.

Blair P. Houghton wrote:
jmcquown wrote:
Thank you very much for making me want chili for dinner. Now I have
to go shopping

You do realize it takes 24 hours for good chili to mature, right?

So you're either buying canned (ewwwwwwww!) or you're going to be
really hungry by the time it's done...

--Blair

My cravings sometimes last a couple of days until the meal is done. Doesn't
mean I don't eat anything in the meantime

Jill

On 2006-06-16, Nikita wrote:

What's a Russian guy doing trying to make chili, huh?... Well, you
have to try something different.

My past efforts at chili making did not turn out too badly; the
results were certainly edible. I actually got a Texan girl to try
some, and she did finish her bowl; whether she actually enjoyed it or
was merely polite, the world may never know. Anyway, most of my chilis
suffer from two failings, and I come to this group for advice on how to
remedy them.

Others have commented on your problems, but I will give you some recipes:

http://www.panix.com/~clay/cookbook/...ents.cgi?chili

My favorite, so far, is a variation of "El Cid Chili":

http://www.panix.com/~clay/cookbook/...hili+recipe115

I use significantly more chile to increase the heat, but the base flavor
of this recipe it great.

--
Clay Irving
Never run after buses or women: you'll always get left behind.