So I figured out why my chili last week was so...powerful. US chili
powder is a blend, where the chili powder here is not...it's just ground
chilis.

Today, I am making chili again (the last batch was inedible, but it kept
the cats out of the trash), but now it seems like there's too darn much
cumin in the mix.

The chili powder recipe I used was from
http://webpages.charter.net/budnscoot/CA3.htm, and it calls for 2 T of
cumin, 2T of garlic powder, and about 7 dried/toasted chilis. My chili
recipe calls for 2t of cumin. Is this just going to overpower anything
else in the recipe? The chili powder and the cumin are the two biggest
amounts of spice (actually, the only spice, save for 2t of garlic).
--
It's Tis Herself

"Elana Kehoe" > wrote in message
...
> So I figured out why my chili last week was so...powerful. US chili
> powder is a blend, where the chili powder here is not...it's just ground
> chilis.
>
> Today, I am making chili again (the last batch was inedible, but it kept
> the cats out of the trash), but now it seems like there's too darn much
> cumin in the mix.
>
> The chili powder recipe I used was from
> http://webpages.charter.net/budnscoot/CA3.htm, and it calls for 2 T of
> cumin, 2T of garlic powder, and about 7 dried/toasted chilis. My chili
> recipe calls for 2t of cumin. Is this just going to overpower anything
> else in the recipe? The chili powder and the cumin are the two biggest
> amounts of spice (actually, the only spice, save for 2t of garlic).
> --
> It's Tis Herself

Wayyyy too much cumin. A little goes a long way with that stuff.

If you can, get the whole seeds and toast them in a dry skillet until you
see tiny wisps of smoke. Grind them up in a mortar and pestle to a fine
powder. Use about 1/4 tsp of this fine powder in your chili recipe.

Jack Pungentawny

PS You're using fresh garlic right?

(Elana Kehoe) writes:
>
> I figured out why my chili last week was so...powerful. US chili
>powder is a blend, where the chili powder here is not...it's just ground
>chilis.

"Chili Powder" is always a blend... if what you want is just chili pepper than
buy "Ground Chili Pepper", of which there are numerous types, ie. ground
chipotle, ground ancho, ground cayenne, and many, many others. When you say
"powerful", powerful in which way? And where (the phuck) is "here"?

chili powder
A powdered seasoning mixture of dried CHILES, garlic, oregano, cumin.

© Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

I don't know where you're posting from, but I made the same mistake last
March when I was in the UK! Whew! Was that ever hot!

"Elana Kehoe" > wrote in message
...
> So I figured out why my chili last week was so...powerful. US chili
> powder is a blend, where the chili powder here is not...it's just ground
> chilis.
>
> Today, I am making chili again (the last batch was inedible, but it kept
> the cats out of the trash), but now it seems like there's too darn much
> cumin in the mix.
>
> The chili powder recipe I used was from
> http://webpages.charter.net/budnscoot/CA3.htm, and it calls for 2 T of
> cumin, 2T of garlic powder, and about 7 dried/toasted chilis. My chili
> recipe calls for 2t of cumin. Is this just going to overpower anything
> else in the recipe? The chili powder and the cumin are the two biggest
> amounts of spice (actually, the only spice, save for 2t of garlic).
> --
> It's Tis Herself

"Jack Schidt®" > wrote in message
om...
>
> "Elana Kehoe" > wrote in message
> ...
> > So I figured out why my chili last week was so...powerful. US chili
> > powder is a blend, where the chili powder here is not...it's just ground
> > chilis.
> >
> > Today, I am making chili again (the last batch was inedible, but it kept
> > the cats out of the trash), but now it seems like there's too darn much
> > cumin in the mix.
> >
> > The chili powder recipe I used was from
> > http://webpages.charter.net/budnscoot/CA3.htm, and it calls for 2 T of
> > cumin, 2T of garlic powder, and about 7 dried/toasted chilis. My chili
> > recipe calls for 2t of cumin. Is this just going to overpower anything
> > else in the recipe? The chili powder and the cumin are the two biggest
> > amounts of spice (actually, the only spice, save for 2t of garlic).
> > --
> > It's Tis Herself
>
> Wayyyy too much cumin. A little goes a long way with that stuff.
>
> If you can, get the whole seeds and toast them in a dry skillet until you
> see tiny wisps of smoke. Grind them up in a mortar and pestle to a fine
> powder. Use about 1/4 tsp of this fine powder in your chili recipe.
>
> Jack Pungentawny
>
> PS You're using fresh garlic right?
>
>

Whenever we make chili, we add the chili powder "to taste". We start with a
little, let it simmer a bit, then taste. Add more if needed, then repeat.
Since we feel the chili gets better as it simmers, this method usually gets
us the best flavor we can hope for.

try cooling down with a good large dollop of high cocoa solids chocolate
true no bs} and lots of high fat sour cream to serve
ttfn and merry xmas andy

"LIMEYNO1" > wrote in message
...
> I don't know where you're posting from, but I made the same mistake last
> March when I was in the UK! Whew! Was that ever hot!
>
> "Elana Kehoe" > wrote in message
> ...
> > So I figured out why my chili last week was so...powerful. US chili
> > powder is a blend, where the chili powder here is not...it's just ground
> > chilis.
> >
> > Today, I am making chili again (the last batch was inedible, but it kept
> > the cats out of the trash), but now it seems like there's too darn much
> > cumin in the mix.
> >
> > The chili powder recipe I used was from
> > http://webpages.charter.net/budnscoot/CA3.htm, and it calls for 2 T of
> > cumin, 2T of garlic powder, and about 7 dried/toasted chilis. My chili
> > recipe calls for 2t of cumin. Is this just going to overpower anything
> > else in the recipe? The chili powder and the cumin are the two biggest
> > amounts of spice (actually, the only spice, save for 2t of garlic).
> > --
> > It's Tis Herself
>
>

On Thu, 18 Dec 2003 14:04:03 +0000, (Elana Kehoe) wrote:

>US chili
>powder is a blend, where the chili powder here is not...it's just ground
>chilis.

In my part of the US, I think of chili powder as the mix, designed for
'chili con carne', and ground chile as the straight stuff. I have both
green and red ground chile in the freezer right now.

Maybe I'm a spice snob, but I have the same disdain for commercial
chili powder that I have for commercial curry powder. Rather do my own
mixes.

David

Jack Schidt® > wrote:

> Wayyyy too much cumin. A little goes a long way with that stuff.

Crap.

> If you can, get the whole seeds and toast them in a dry skillet until you
> see tiny wisps of smoke. Grind them up in a mortar and pestle to a fine
> powder. Use about 1/4 tsp of this fine powder in your chili recipe.

I thought I was buying whole seed...but then I get home and under the
"New Easy Pour!!!" sticker was, in tiny writing "Ground Cumin Seed".
That's not on the front of the damn can.

> PS You're using fresh garlic right?

Hell yes. Only type of garlic I know :-).
--
It's Tis Herself

PENMART01 > wrote:

> (Elana Kehoe) writes:
> >
> > I figured out why my chili last week was so...powerful. US chili
> >powder is a blend, where the chili powder here is not...it's just ground
> >chilis.
>
> "Chili Powder" is always a blend... if what you want is just chili pepper than
> buy "Ground Chili Pepper", of which there are numerous types, ie. ground
> chipotle, ground ancho, ground cayenne, and many, many others. When you say
> "powerful", powerful in which way? And where (the phuck) is "here"?

Chili powder in the US is always a blend. In Ireland and the UK, it is
pure ground chilis.

When I say powerful, I mean a friend who is Jordanian who likes hot food
said "HOT HOT HOT!!!" when I gave her a taste.
--
It's Tis Herself

LIMEYNO1 > wrote:

> I don't know where you're posting from, but I made the same mistake last
> March when I was in the UK! Whew! Was that ever hot!

Yep...we just realized when we made baby back ribs with a dry rub,
that's why it was so spicy. No blend, just pure ground chilis. Darn,
that was hot. But the baby ate 'em no problem:-).
--
It's Tis Herself

L Beck > wrote:

> Whenever we make chili, we add the chili powder "to taste". We start with a
> little, let it simmer a bit, then taste. Add more if needed, then repeat.
> Since we feel the chili gets better as it simmers, this method usually gets
> us the best flavor we can hope for.

I'm trying to find the recipe around here, but can't.

Anyway, it calls for coloring (not browning) the beef over med heat,
then putting in the garlic, stirring, then sprinkling with flour, chili
powder and cumin, stir to coat. Add beef broth and let it go for an
hour and a half.

So I don't think it would work to do it to taste, since it's pretty
integrated from the beginning. Ideas are welcome tho.
--
It's Tis Herself

chef > wrote:

> try cooling down with a good large dollop of high cocoa solids chocolate
> true no bs} and lots of high fat sour cream to serve
> ttfn and merry xmas andy

Worth a try...I just tasted it and couldn't even swallow it.
--
It's Tis Herself

"Elana Kehoe" > wrote in message
...
> Jack Schidt® > wrote:
>
> > Wayyyy too much cumin. A little goes a long way with that stuff.
>
> Crap.
>
> > If you can, get the whole seeds and toast them in a dry skillet until
you
> > see tiny wisps of smoke. Grind them up in a mortar and pestle to a fine
> > powder. Use about 1/4 tsp of this fine powder in your chili recipe.
>
> I thought I was buying whole seed...but then I get home and under the
> "New Easy Pour!!!" sticker was, in tiny writing "Ground Cumin Seed".
> That's not on the front of the damn can.

That'll do. Ya know, adding cumin is more of a Texan thang.....you can
leave it out if you want.


Jack Cuminist

"David Wright" > wrote in message
...
> On Thu, 18 Dec 2003 14:04:03 +0000, (Elana Kehoe) wrote:
>
> >US chili
> >powder is a blend, where the chili powder here is not...it's just ground
> >chilis.
>
> In my part of the US, I think of chili powder as the mix, designed for
> 'chili con carne', and ground chile as the straight stuff. I have both
> green and red ground chile in the freezer right now.
>
> Maybe I'm a spice snob, but I have the same disdain for commercial
> chili powder that I have for commercial curry powder. Rather do my own
> mixes.
>
> David

Yes, you are a snob. But a likeable one.

Jack Snobbery

I always use only a tiny amount of chili powder. The kick of my chili comes
from cayenne and hot mustard. ;-)

Elana Kehoe wrote:
> So I figured out why my chili last week was so...powerful. US chili
> powder is a blend, where the chili powder here is not...it's just ground
> chilis.
>
> Today, I am making chili again (the last batch was inedible, but it kept
> the cats out of the trash), but now it seems like there's too darn much
> cumin in the mix.
>
> The chili powder recipe I used was from
> http://webpages.charter.net/budnscoot/CA3.htm, and it calls for 2 T of
> cumin, 2T of garlic powder, and about 7 dried/toasted chilis. My chili
> recipe calls for 2t of cumin. Is this just going to overpower anything
> else in the recipe? The chili powder and the cumin are the two biggest
> amounts of spice (actually, the only spice, save for 2t of garlic).


I rarely use cumin when making chili; when I do use it, I use maybe 1/2 tsp
to a big pot of chili. (that's also too much garlic powder.)

I like to use a mixture of dried ancho and New Mexico (or guajillo)
peppers. Mostly New Mexico or guajillo peppers. I remove the seeds, wash
and then soak them, and then grind them up in the soaking water with a
blender.

If you're making chili powder, I think it should have a little oregano and
black pepper in it. A tiny amount of cocoa wouldn't hurt.

Best regards,
Bob

"Elana Kehoe" > wrote in message
...
> The chili powder recipe I used was from
> http://webpages.charter.net/budnscoot/CA3.htm, and it calls for 2 T of
> cumin, 2T of garlic powder, and about 7 dried/toasted chilis. My chili
> recipe calls for 2t of cumin. Is this just going to overpower anything
> else in the recipe? The chili powder and the cumin are the two biggest
> amounts of spice (actually, the only spice, save for 2t of garlic).

The most cumin seed I ever use is just a pinch. 2 teaspoons seems like way
too much,
with 2 tablespoons being....odd.

If it's for me, I add more garlic powder, probably around 2 to 3 T, as I
love garlic.
Chili powder, I'll add just 1 to 2 teaspoons.

Chris wrote:

> "Elana Kehoe" > wrote in message
> ...
>
>>The chili powder recipe I used was from
>>http://webpages.charter.net/budnscoot/CA3.htm, and it calls for 2 T of
>>cumin, 2T of garlic powder, and about 7 dried/toasted chilis. My chili
>>recipe calls for 2t of cumin. Is this just going to overpower anything
>>else in the recipe? The chili powder and the cumin are the two biggest
>>amounts of spice (actually, the only spice, save for 2t of garlic).
>
>
> The most cumin seed I ever use is just a pinch. 2 teaspoons seems like way
> too much,
> with 2 tablespoons being....odd.
>
> If it's for me, I add more garlic powder, probably around 2 to 3 T, as I
> love garlic.
> Chili powder, I'll add just 1 to 2 teaspoons.
>
>
I'm more of a "dump" kind of person vs following a recipe. I'd not even
consider using garlic powder. I don't think that I even have any in the
house... well there may be an ancient bottle in the back of the cabinet.
I wouldn't swear on it either way.

"Steve Calvin" > wrote in message
...
> I'm more of a "dump" kind of person vs following a recipe. I'd not even
> consider using garlic powder. I don't think that I even have any in the
> house... well there may be an ancient bottle in the back of the cabinet.
> I wouldn't swear on it either way.

Me too, with regards to dumping. I'm only figuring the amounts post-dump.

Of course, these days most of my chili recipe gets spread amongst fries and
covered with shredded cheese for watching sports, but atleast it gets eaten.
;-)

David Wright wrote:

> In my part of the US, I think of chili powder as the mix, designed for
> 'chili con carne', and ground chile as the straight stuff. I have both
> green and red ground chile in the freezer right now.


Do you have a recipe handy for these "ground chilies"?... I've always
added ground Chipotles and Anchos along with the prepared "chili
powder"... Maybe I'll omit the store bought crap this time...

And I've been hunkerin' for a nice big pot of chile lately... with beans
of course...

~john!


--
Say hello to the rug's topography...It holds quite a lot of interest
with your face down on it...

On Thu, 18 Dec 2003 14:04:03 +0000, Elana Kehoe > wrote:
> So I figured out why my chili last week was so...powerful. US chili
> powder is a blend, where the chili powder here is not...it's just ground
> chilis.

Hehe... I made that mistake once, too. In some
International groceries here, "chili powder" also refers to straight
ground chilies, not a spice blend. Supermarket versions of chili
powder are much, much milder, obviously!

I don't make chili often, and for other recipes calling for
chili powder, I get lazy and just use Penzey's medium hot chili powder
blend, which we like.

> Today, I am making chili again (the last batch was inedible, but it kept
> the cats out of the trash), but now it seems like there's too darn much
> cumin in the mix.
>
> The chili powder recipe I used was from
> http://webpages.charter.net/budnscoot/CA3.htm, and it calls for 2 T of
> cumin, 2T of garlic powder, and about 7 dried/toasted chilis. My chili
> recipe calls for 2t of cumin. Is this just going to overpower anything
> else in the recipe? The chili powder and the cumin are the two biggest
> amounts of spice (actually, the only spice, save for 2t of garlic).

It does seem like a lot of cumin, and I rather like the
flavor of it. Then again, I don't really measure consistently on
those few occasions I do make chili. It usually involves minced
garlic and onion, a couple pounds ground beef, 1 tsp. cumin, 1
tsp. oregano, black pepper, and cayenne or ground chipotle (also from
Penzey's, very tasty stuff!), salt to taste. Oh yes, and a can of
diced tomatoes, maybe extra tomato paste/sauce if I feel it needs it.

Ariane

P.S. Chili purists, please spare me the explanations of how this is
not real chili. I already know. ;P

(Elana Keyhole) writes:
Sumwon sed:
>> PS You're using fresh garlic right?
>
>Hell yes. Only type of garlic I know :-).

You mean those heads of garlic from the grocer, those are dried... you've never
tasted fresh garlic, prolly never will.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

In article >, (Elana Kehoe)
writes:

>PENMART01 > wrote:
>
>> (Elana Kehoe) writes:
>> >
>> > I figured out why my chili last week was so...powerful. US chili
>> >powder is a blend, where the chili powder here is not...it's just ground
>> >chilis.
>>
>> "Chili Powder" is always a blend... if what you want is just chili pepper
>than
>> buy "Ground Chili Pepper", of which there are numerous types, ie. ground
>> chipotle, ground ancho, ground cayenne, and many, many others. When you
>say
>> "powerful", powerful in which way? And where (the phuck) is "here"?
>
>Chili powder in the US is always a blend. In Ireland and the UK, it is
>pure ground chilis.


All Capsicum originated in the new world... yoose ukers have no say...
especially with that garbage (literally) yoose call food.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Heh! thank you! and I'm on Weight Watchers.... sure.

"chef" > wrote in message
...
> try cooling down with a good large dollop of high cocoa solids chocolate
> true no bs} and lots of high fat sour cream to serve
> ttfn and merry xmas andy
>
> "LIMEYNO1" > wrote in message
> ...
> > I don't know where you're posting from, but I made the same mistake last
> > March when I was in the UK! Whew! Was that ever hot!
> >
> > "Elana Kehoe" > wrote in message
> > ...
> > > So I figured out why my chili last week was so...powerful. US chili
> > > powder is a blend, where the chili powder here is not...it's just
ground
> > > chilis.
> > >
> > > Today, I am making chili again (the last batch was inedible, but it
kept
> > > the cats out of the trash), but now it seems like there's too darn
much
> > > cumin in the mix.
> > >
> > > The chili powder recipe I used was from
> > > http://webpages.charter.net/budnscoot/CA3.htm, and it calls for 2 T of
> > > cumin, 2T of garlic powder, and about 7 dried/toasted chilis. My
chili
> > > recipe calls for 2t of cumin. Is this just going to overpower
anything
> > > else in the recipe? The chili powder and the cumin are the two
biggest
> > > amounts of spice (actually, the only spice, save for 2t of garlic).
> > > --
> > > It's Tis Herself
> >
> >
>
>

I did manage to cool it down some by draining some of the liquid and adding
more tomatoes, but it was still HOT!

"Elana Kehoe" > wrote in message
...
> LIMEYNO1 > wrote:
>
> > I don't know where you're posting from, but I made the same mistake last
> > March when I was in the UK! Whew! Was that ever hot!
>
> Yep...we just realized when we made baby back ribs with a dry rub,
> that's why it was so spicy. No blend, just pure ground chilis. Darn,
> that was hot. But the baby ate 'em no problem:-).
> --
> It's Tis Herself

(Elana Kehoe) wrote in message >...
> So I figured out why my chili last week was so...powerful. US chili
> powder is a blend, where the chili powder here is not...it's just ground
> chilis.

Since there are a large number of variety of chili peppers with
different degrees of hotness, even a ground chili can be hot or mild.

> The chili powder recipe I used was from
> http://webpages.charter.net/budnscoot/CA3.htm, and it calls for 2 T of
> cumin, 2T of garlic powder, and about 7 dried/toasted chilis. My chili
> recipe calls for 2t of cumin. Is this just going to overpower anything
> else in the recipe? The chili powder and the cumin are the two biggest
> amounts of spice (actually, the only spice, save for 2t of garlic).

This recipe makes 1 cup of chili powder so 2T seems reasonable.

On Thu, 18 Dec 2003 14:01:39 -0500, Levelwave© >
wrote:

>David Wright wrote:
>
>> In my part of the US, I think of chili powder as the mix, designed for
>> 'chili con carne', and ground chile as the straight stuff. I have both
>> green and red ground chile in the freezer right now.
>
>
>Do you have a recipe handy for these "ground chilies"?... I've always
>added ground Chipotles and Anchos along with the prepared "chili
>powder"... Maybe I'll omit the store bought crap this time.

I stock up on ground red and green chiles when I go to New Mexico. I
use this mostly for sauce for enchiladas. When I make chili con
carne, I soak and process whole dried anchos, New Mex, and chipotles.
I don't have a large enough spice grinder to make it worthwhile to
make my own powder from whole chiles. There's no recipe, you'd just
have to grind dried chiles until the powder is as fine as you like.
>
>And I've been hunkerin' for a nice big pot of chile lately... with beans
>of course...

Isn't it hard to reach up to the stove when you're hunkerin'? :-)
>
>~john!

David

Elana Kehoe > wrote:

> chef > wrote:
>
> > try cooling down with a good large dollop of high cocoa solids chocolate
> > true no bs} and lots of high fat sour cream to serve
> > ttfn and merry xmas andy

That made a huge difference, just with the cocoa. All I can have is
dark chocolate, so we had some good stuff in the back. Yum yum...and
luckily, I only eat chili with sour cream and lime (well, soy sour
cream), so that should cut it a bit more. Thank you so much for the
suggestion!!! And for saving tomorrow night's dinner :-).
--
It's Tis Herself

Jack Schidt® > wrote:

> "Elana Kehoe" > wrote in message
> ...
> > Jack Schidt® > wrote:
> >
> > > Wayyyy too much cumin. A little goes a long way with that stuff.
> >
> > Crap.
> >
> > > If you can, get the whole seeds and toast them in a dry skillet until
> you
> > > see tiny wisps of smoke. Grind them up in a mortar and pestle to a fine
> > > powder. Use about 1/4 tsp of this fine powder in your chili recipe.
> >
> > I thought I was buying whole seed...but then I get home and under the
> > "New Easy Pour!!!" sticker was, in tiny writing "Ground Cumin Seed".
> > That's not on the front of the damn can.
>
> That'll do. Ya know, adding cumin is more of a Texan thang.....you can
> leave it out if you want.

The recipe, wherever the damn thing is on my computer (I have the
original from my mom), only calls for 2t, so it's nice flava. The chili
powder mix I made was the problem. I should have omitted a ton of the
cumin. Live and learn.

The title of the chili is Real Texas Chili...and it is, I guess. I've
been having it my whole life. Looks like it's from Good Housekeeping or
something in the early 70's. No beans, no tomatoes. Just...meat. Yum.
--
It's Tis Herself

"Elana Kehoe" > wrote in message
...
>
> The title of the chili is Real Texas Chili...and it is, I guess. I've
> been having it my whole life. Looks like it's from Good Housekeeping or
> something in the early 70's. No beans, no tomatoes. Just...meat. Yum.


Nothing wrong with that....chili can be meat...chile... and other stuff.

Jack Stew

Yowza! That's a lot of cumin! But you'd be amazed at just how good sour
cream is for evening it all out. And cheese too.

Paul

"Elana Kehoe" > wrote in message
...
> So I figured out why my chili last week was so...powerful. US chili
> powder is a blend, where the chili powder here is not...it's just ground
> chilis.
>
> Today, I am making chili again (the last batch was inedible, but it kept
> the cats out of the trash), but now it seems like there's too darn much
> cumin in the mix.
>
> The chili powder recipe I used was from
> http://webpages.charter.net/budnscoot/CA3.htm, and it calls for 2 T of
> cumin, 2T of garlic powder, and about 7 dried/toasted chilis. My chili
> recipe calls for 2t of cumin. Is this just going to overpower anything
> else in the recipe? The chili powder and the cumin are the two biggest
> amounts of spice (actually, the only spice, save for 2t of garlic).
> --
> It's Tis Herself

PENMART01 > wrote:

> (Elana Keyhole) writes:
> Sumwon sed:
> >> PS You're using fresh garlic right?
> >
> >Hell yes. Only type of garlic I know :-).
>
> You mean those heads of garlic from the grocer, those are dried... you've
> never tasted fresh garlic, prolly never will.

Wait. Let me get this straight. The stuff at the grocery store is
dried, not fresh?

I knew I shouldn't have moved from CA without going to Gilroy...
--
It's Tis Herself

PENMART01 > wrote:

> All Capsicum originated in the new world... yoose ukers have no say...
> especially with that garbage (literally) yoose call food.

I'm not in the UK, I'm in Ireland. And the food here is pretty damn
good, I gotta say. I did have someone tell me once that when we moved
here, to be prepared for some really bad food. Quite the opposite. The
beef is incredible, roasts are the best I've ever had, fish is soooooo
good (and I grew up in New England, so I know fish), and the milk and
butter (when I could have them) are better than any crap I've had in the
States. The full fat milk in the US is about the same as the skim milk
here. Full fat here is *full fat*. Cream and artisan cheese is
amazing.

I'll give you the chili peppers tho :-)
--
It's Tis Herself

Here's the chili recipe...I'd highly recommend trying it.

REAL TEXAS CHILI aka COWAN CHILI

Makes 4 servings

3 pounds boneless chuck, cut into 1-inch cubes
2 tbl vegetable oil
2 to 3 cloves garlic, chopped
4 to 6 tbl chili powder
2 tsp ground cumin
3 tbl flour
1 tbl leaf oregano
2 cans (13-3/4oz each) beef broth
1 tsp salt
1/4 tsp pepper

Optional:
1 can (15oz) pinto beans
1 cup dairy sour cream
1 lime, cut into wedges

1. Heat oil in 4-quart kettle or heavy-bottom pan over medium heat.
2. Add beef, stirring frequently with a wooden spoon till meat changes
color but does not brown.
[Avoid browning beef at beginning---let change color over medium
heat.]
3. Lower heat; stir in garlic.
4. Combine chili powder, cumin seed and flour. Sprikle meat with chili
mixture, stirring until meat is evenly coated. Crumble oregano over
meat.
5. Add 1-1/2 cans (ONLY) of the broth and stir till liquid is
well-blended. Add salt and pepper. Bring to a boil, stirring
occasionally. Reduce heat; simmer, partially covered, over low heat,
1-1/2 hours. Stir occasionally. Add remaining broth; cook 30 minutes
longer, or until meat is almost falling apart.
6. Cool thoroughly. [This is crossed out.]) Cover; refrigerate
overnight to
ripen flavor.
7. Reheat chili in top part of double boiler placed over boiling water
[or in
microwave].

Optional:
8. Heat beans; drain; stir into chili.
9. Garnish chili with sour cream and add wedges of lime to squeeze over
each
portion.
[Also add tomato cubes, melted grated cheese, avocado.]

--
It's Tis Herself

plus have a good chunck of chocolate on stand by ...... lol ..... it does
work though not sure why ,think its to do with fat content of dish.
Merry Xmas
ttfn andy

"Elana Kehoe" > wrote in message
...
> Here's the chili recipe...I'd highly recommend trying it.
>
> REAL TEXAS CHILI aka COWAN CHILI
>
> Makes 4 servings
>
> 3 pounds boneless chuck, cut into 1-inch cubes
> 2 tbl vegetable oil
> 2 to 3 cloves garlic, chopped
> 4 to 6 tbl chili powder
> 2 tsp ground cumin
> 3 tbl flour
> 1 tbl leaf oregano
> 2 cans (13-3/4oz each) beef broth
> 1 tsp salt
> 1/4 tsp pepper
>
> Optional:
> 1 can (15oz) pinto beans
> 1 cup dairy sour cream
> 1 lime, cut into wedges
>
> 1. Heat oil in 4-quart kettle or heavy-bottom pan over medium heat.
> 2. Add beef, stirring frequently with a wooden spoon till meat changes
> color but does not brown.
> [Avoid browning beef at beginning---let change color over medium
> heat.]
> 3. Lower heat; stir in garlic.
> 4. Combine chili powder, cumin seed and flour. Sprikle meat with chili
> mixture, stirring until meat is evenly coated. Crumble oregano over
> meat.
> 5. Add 1-1/2 cans (ONLY) of the broth and stir till liquid is
> well-blended. Add salt and pepper. Bring to a boil, stirring
> occasionally. Reduce heat; simmer, partially covered, over low heat,
> 1-1/2 hours. Stir occasionally. Add remaining broth; cook 30 minutes
> longer, or until meat is almost falling apart.
> 6. Cool thoroughly. [This is crossed out.]) Cover; refrigerate
> overnight to
> ripen flavor.
> 7. Reheat chili in top part of double boiler placed over boiling water
> [or in
> microwave].
>
> Optional:
> 8. Heat beans; drain; stir into chili.
> 9. Garnish chili with sour cream and add wedges of lime to squeeze over
> each
> portion.
> [Also add tomato cubes, melted grated cheese, avocado.]
>
> --
> It's Tis Herself

PENMART01 wrote:

>
>
> "Chili Powder" is always a blend... if what you want is just chili pepper than
> buy "Ground Chili Pepper", of which there are numerous types, ie. ground
> chipotle, ground ancho, ground cayenne, and many, many others. When you say
> "powerful", powerful in which way? And where (the phuck) is "here"?
>
> chili powder
> A powdered seasoning mixture of dried CHILES, garlic, oregano, cumin.
>
> © Copyright Barron's Educational Services, Inc. 1995
> based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
>
>

it is amazing when you read the encyclopedia and pass around information
like this like if it is a gospel. get real !

PENMART01 wrote:

>
>
>
> All Capsicum originated in the new world... yoose ukers have no say...
> especially with that garbage (literally) yoose call food.
>
>

you really have no taste when come to food so think of yourself before
judging everyone else cooking. the garbage is in your posts and in your
head.

>annamariavolpi> writes:

>PENMART01 wrote:
>
>>© Copyright Barron's Educational Services, Inc. 1995
>
>it is amazing when you read the encyclopedia

Aint' it though, you filthy stinking unbathed hairy crotched WOP ****.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

(Elana Kehoe) writes:

>PENMART01 > wrote:
>
>> All Capsicum originated in the new world... yoose ukers have no say...
>> especially with that garbage (literally) yoose call food.
>
>I'm not in the UK, I'm in Ireland.

Worse.. the asshole of the UK!
---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Elana Kehoe wrote:

> PENMART01 > wrote:
>
>
>>(Elana Keyhole) writes:
>>Sumwon sed:
>>
>>>>PS You're using fresh garlic right?
>>>
>>>Hell yes. Only type of garlic I know :-).
>>
>>You mean those heads of garlic from the grocer, those are dried... you've
>>never tasted fresh garlic, prolly never will.
>
>
> Wait. Let me get this straight. The stuff at the grocery store is
> dried, not fresh?
>
> I knew I shouldn't have moved from CA without going to Gilroy...

I don't think that it's dried but it's certainly nothing like fresh
homegrown, believe me! Two different worlds.

--
Steve

Men are from Earth. Women are from Earth. Deal with it.