On Mon, 02 Feb 2009 14:52:09 -0800, Mark Thorson >
wrote:

>I don't make chili, but I don't see anyone suggesting
>an acid, like vinegar. Not a large amount, of course,
>but enough to balance out the other ingrediants. Acetic
>acid is volatile, so it should only be added at the end.

I have never added straight vinegar, but I do like a few shakes of
Tabasco sauce, which has a vinegar base.

Lots of people serve some lactic acid containing sour cream with their
chili.

I wonder how a squeeze of lime juice over a bowl of chili would taste?

Tara

Tara wrote:
>
> On Mon, 02 Feb 2009 14:52:09 -0800, Mark Thorson >
> wrote:
>
> >I don't make chili, but I don't see anyone suggesting
> >an acid, like vinegar. Not a large amount, of course,
> >but enough to balance out the other ingrediants. Acetic
> >acid is volatile, so it should only be added at the end.
>
> I have never added straight vinegar, but I do like a few shakes of
> Tabasco sauce, which has a vinegar base.
>
> Lots of people serve some lactic acid containing sour cream with their
> chili.
>
> I wonder how a squeeze of lime juice over a bowl of chili would taste?
>
> Tara


It's very good, as is the addition of finely-minced raw onion

On Wed, 04 Feb 2009 19:43:50 -0500, Tara wrote:

> On Mon, 02 Feb 2009 14:52:09 -0800, Mark Thorson >
> wrote:
>
>>I don't make chili, but I don't see anyone suggesting
>>an acid, like vinegar. Not a large amount, of course,
>>but enough to balance out the other ingrediants. Acetic
>>acid is volatile, so it should only be added at the end.
>
> I have never added straight vinegar, but I do like a few shakes of
> Tabasco sauce, which has a vinegar base.
>
> Lots of people serve some lactic acid containing sour cream with their
> chili.
>
> I wonder how a squeeze of lime juice over a bowl of chili would taste?
>
> Tara

a wedge of lime is not unknown as a garnish with chili.

your pal,
blake

blake wrote on Thu, 05 Feb 2009 15:07:56 GMT:

>> On Mon, 02 Feb 2009 14:52:09 -0800, Mark Thorson >
>> wrote:
>>
>>> I don't make chili, but I don't see anyone suggesting
>>> an acid, like vinegar. Not a large amount, of course,
>>> but enough to balance out the other ingrediants. Acetic
>>> acid is volatile, so it should only be added at the end.
>>
>> I have never added straight vinegar, but I do like a few
>> shakes of Tabasco sauce, which has a vinegar base.
>>
>> Lots of people serve some lactic acid containing sour cream
>> with their chili.
>>
>> I wonder how a squeeze of lime juice over a bowl of chili
>> would taste?
>>
>> Tara

> a wedge of lime is not unknown as a garnish with chili.

Lime might well be served with chili since some people prefer it more
acid than do others. Acidity is why some people add vinegar when making
chili but I prefer the taste from tomatilloes. In Mexico, limes tend to
be cheaper than lemons tho' I don't know about Texas or even the Mexican
border state of Sonora.

It's interesting how sour cream is served with quite different dishes:
chili as has been mentioned and also Borscht from Poland or Russia.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
Tara > wrote:

> On Mon, 02 Feb 2009 14:52:09 -0800, Mark Thorson >
> wrote:
>
> >I don't make chili, but I don't see anyone suggesting
> >an acid, like vinegar. Not a large amount, of course,
> >but enough to balance out the other ingrediants. Acetic
> >acid is volatile, so it should only be added at the end.
>
> I have never added straight vinegar, but I do like a few shakes of
> Tabasco sauce, which has a vinegar base.
>
> Lots of people serve some lactic acid containing sour cream with their
> chili.
>
> I wonder how a squeeze of lime juice over a bowl of chili would taste?
>
> Tara

That sounds good to me!
--
Peace! Om

"If the enemy is in range, so are you."
-Infantry Journal

Omelet wrote:
> In article >,
> Tara > wrote:
>
>> On Mon, 02 Feb 2009 14:52:09 -0800, Mark Thorson >
>> wrote:
>>
>>> I don't make chili, but I don't see anyone suggesting
>>> an acid, like vinegar. Not a large amount, of course,
>>> but enough to balance out the other ingrediants. Acetic
>>> acid is volatile, so it should only be added at the end.
>> I have never added straight vinegar, but I do like a few shakes of
>> Tabasco sauce, which has a vinegar base.
>>
>> Lots of people serve some lactic acid containing sour cream with their
>> chili.
>>
>> I wonder how a squeeze of lime juice over a bowl of chili would taste?
>>
>> Tara
>
> That sounds good to me!

Seeing that this thread didn't totally die... I made a second
batch of the Obama chili--the one that contains 3 Tbsps of red
wine vinegar. This time it seemed unpleasantly vinegary. I will
cut that back to one next time. (I did make some other changes,
and I used a different brand of vinegar, so I am not totally sure
what to attribute the difference to.) Just wanted to add this
since I said so strongly that I loved the addition of vinegar...

--
Jean B.

On Mon, 09 Feb 2009 08:22:42 -0500, Jean B. wrote:

> Omelet wrote:
>> In article >,
>> Tara > wrote:
>>
>>> On Mon, 02 Feb 2009 14:52:09 -0800, Mark Thorson >
>>> wrote:
>>>
>>>> I don't make chili, but I don't see anyone suggesting
>>>> an acid, like vinegar. Not a large amount, of course,
>>>> but enough to balance out the other ingrediants. Acetic
>>>> acid is volatile, so it should only be added at the end.
>>> I have never added straight vinegar, but I do like a few shakes of
>>> Tabasco sauce, which has a vinegar base.
>>>
>>> Lots of people serve some lactic acid containing sour cream with their
>>> chili.
>>>
>>> I wonder how a squeeze of lime juice over a bowl of chili would taste?
>>>
>>> Tara
>>
>> That sounds good to me!
>
> Seeing that this thread didn't totally die... I made a second
> batch of the Obama chili--the one that contains 3 Tbsps of red
> wine vinegar. This time it seemed unpleasantly vinegary. I will
> cut that back to one next time. (I did make some other changes,
> and I used a different brand of vinegar, so I am not totally sure
> what to attribute the difference to.) Just wanted to add this
> since I said so strongly that I loved the addition of vinegar...

yep, three tbls. would be too much. as i recall, the recipe was for about
a pound of meat?

your pal,
blake

blake murphy wrote:
> On Mon, 09 Feb 2009 08:22:42 -0500, Jean B. wrote:
>
>> Omelet wrote:
>>> In article >,
>>> Tara > wrote:
>>>
>>>> On Mon, 02 Feb 2009 14:52:09 -0800, Mark Thorson >
>>>> wrote:
>>>>
>>>>> I don't make chili, but I don't see anyone suggesting
>>>>> an acid, like vinegar. Not a large amount, of course,
>>>>> but enough to balance out the other ingrediants. Acetic
>>>>> acid is volatile, so it should only be added at the end.
>>>> I have never added straight vinegar, but I do like a few shakes of
>>>> Tabasco sauce, which has a vinegar base.
>>>>
>>>> Lots of people serve some lactic acid containing sour cream with their
>>>> chili.
>>>>
>>>> I wonder how a squeeze of lime juice over a bowl of chili would taste?
>>>>
>>>> Tara
>>> That sounds good to me!
>> Seeing that this thread didn't totally die... I made a second
>> batch of the Obama chili--the one that contains 3 Tbsps of red
>> wine vinegar. This time it seemed unpleasantly vinegary. I will
>> cut that back to one next time. (I did make some other changes,
>> and I used a different brand of vinegar, so I am not totally sure
>> what to attribute the difference to.) Just wanted to add this
>> since I said so strongly that I loved the addition of vinegar...
>
> yep, three tbls. would be too much. as i recall, the recipe was for about
> a pound of meat?
>
> your pal,
> blake

Yes--plus a can of beans and a can of tomatoes--so one gets the
idea of the size of the recipe. The first time I ended up using
some fancy RWV, because I was practically out of the "normal"
stuff. That is one of several things that changed. Maybe I need
to make another batch sans vinegar and combine the two. I really
don't like batch number 2.

--
Jean B.