in order to make it chili. There are many different versions around.
I'll take a stab here and say that it must have cumin in it in order
to be considered chili. Does it have to have hot peppers in there?
I've had chili that had no heat whatsoever. Didn't care for it much.

A Moose in Love <porkstreet> wrote:
>
>in order to make it chili. There are many different versions around.
>I'll take a stab here and say that it must have cumin in it in order
>to be considered chili. Does it have to have hot peppers in there?
>I've had chili that had no heat whatsoever. Didn't care for it much.

Doesn't need to have hot peppers but it must contain chili peppers,
most usually ancho.

On 2013-03-03 18:06:18 +0000, A Moose in Love said:

> in order to make it chili. There are many different versions around.
> I'll take a stab here and say that it must have cumin in it in order
> to be considered chili. Does it have to have hot peppers in there?
> I've had chili that had no heat whatsoever. Didn't care for it much.

Most folks can agree on Ground beef, onions, tomatoes/tomato sauce,
chili powder.

Chili powder is almost always comprised of cumin, garlic powder,
cayenne and likely paprika. I just snooped the 'net and it says that
oregano is a staple too. News to me.

There is, of course a great deal of hoo-hah about whether beans are
part of the definition or a violation of that definition. Similar with
all kinds of less orthodox components including corn. I had some
friends in Texas years ago that use to compete annually in a chili
cook-off or two. They had very strident and rigid ideas about chili,
mostly this regarded what should NOT be included.

On 3/3/13 2:45 PM, gtr wrote:
> On 2013-03-03 18:06:18 +0000, A Moose in Love said:
>
>> in order to make it chili. There are many different versions around.
>> I'll take a stab here and say that it must have cumin in it in order
>> to be considered chili. Does it have to have hot peppers in there?
>> I've had chili that had no heat whatsoever. Didn't care for it much.
>
> Most folks can agree on Ground beef, onions, tomatoes/tomato sauce,
> chili powder.
>
> Chili powder is almost always comprised of cumin, garlic powder, cayenne
> and likely paprika. I just snooped the 'net and it says that oregano is
> a staple too. News to me.

My opinions:

All it _has_ to have is some form of ground chiles, meat, and liquid.
Everything else is optional, whether the chili ends up red or green.

Calling something "vegetarian chili" does not make it chili.

Almost all chilis contain chili powder, cumin, onion, and garlic.

Although most chilis contain oregano, chili powder *never* includes
oregano or any other herb.

-- Larry

On 3/3/2013 3:46 PM, pltrgyst wrote:
> On 3/3/13 2:45 PM, gtr wrote:
>> On 2013-03-03 18:06:18 +0000, A Moose in Love said:
>>
>>> in order to make it chili. There are many different versions around.
>>> I'll take a stab here and say that it must have cumin in it in order
>>> to be considered chili. Does it have to have hot peppers in there?
>>> I've had chili that had no heat whatsoever. Didn't care for it much.
>>
>> Most folks can agree on Ground beef, onions, tomatoes/tomato sauce,
>> chili powder.
>>
>> Chili powder is almost always comprised of cumin, garlic powder, cayenne
>> and likely paprika. I just snooped the 'net and it says that oregano is
>> a staple too. News to me.
>
> My opinions:
>
> All it _has_ to have is some form of ground chiles, meat, and liquid.
> Everything else is optional, whether the chili ends up red or green.
>
> Calling something "vegetarian chili" does not make it chili.
>
> Almost all chilis contain chili powder, cumin, onion, and garlic.
>
> Although most chilis contain oregano, chili powder *never* includes
> oregano or any other herb.
>

Yes, I think oregano is needed and Mexican oregano (which should used
IMHO) is different from Italian.


--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Sun, 3 Mar 2013 21:26:53 GMT, "l not -l" > wrote:

>
>On 3-Mar-2013, gtr > wrote:
>
>> On 2013-03-03 18:06:18 +0000, A Moose in Love said:
>>
>> > in order to make it chili. There are many different versions
>> > around.
>> > I'll take a stab here and say that it must have cumin in it in order
>> > to be considered chili. Does it have to have hot peppers in there?
>> > I've had chili that had no heat whatsoever. Didn't care for it
>> > much.
>>
>> Most folks can agree on Ground beef, onions, tomatoes/tomato sauce,
>> chili powder.
>I think you are mistaken; I think many would argue that tomatoes have no
>place in chili and that the beef should be diced/chopped, not ground.
>What constitutes chili is highly regional; while both might be tasty, a
>good Texas or southwest chili is much different from a mid-west or
>Cincinnati-style chili.
>
>The only common ingredient that most would likely agree on is chile.

Chili! Chile is a country in South America.

Chillies, beans, tomato.

US chilli is different, of course, and chillies and beef are the essentials there.

Timo > wrote:
> Chillies, beans, tomato.
>
> US chilli is different, of course, and chillies and beef are the essentials there.

What a vegetarian can include, is soy flakes and mushrooms. I like it in my
relatives restaurant. Beans are not included in any of their recipes,
unless you ask for them. Texas style with ground meat, cincinatti style
with finely ground beef.

Greg

On 3/3/13 4:08 PM, James Silverton wrote:

> Yes, I think oregano is needed and Mexican oregano (which should used
> IMHO) is different from Italian.

Or Greek.

-- Larry

On Sun, 3 Mar 2013 21:26:53 GMT, "l not -l" > wrote:

> > Most folks can agree on Ground beef, onions, tomatoes/tomato sauce,
> > chili powder.

> I think you are mistaken; I think many would argue that tomatoes have no
> place in chili and that the beef should be diced/chopped, not ground.
> What constitutes chili is highly regional; while both might be tasty, a
> good Texas or southwest chili is much different from a mid-west or
> Cincinnati-style chili.
>
> The only common ingredient that most would likely agree on is chile.

Tomato is commonly found with ground beef and beans.

--
Food is an important part of a balanced diet.

"Timo" > wrote in message
...
> Chillies, beans, tomato.
>
> US chilli is different, of course, and chillies and beef are the
> essentials there.

Wrong. We don't have chilli here. We have chili and how it is made depends
on what kind you want and where you live. Most assuredly does not have to
have beef or even chiles.

"gregz" > wrote in message
...
> Timo > wrote:
>> Chillies, beans, tomato.
>>
>> US chilli is different, of course, and chillies and beef are the
>> essentials there.
>
> What a vegetarian can include, is soy flakes and mushrooms. I like it in
> my
> relatives restaurant. Beans are not included in any of their recipes,
> unless you ask for them. Texas style with ground meat, cincinatti style
> with finely ground beef.

Most vegetarians wouldn't put those things in there. They'd just use beans.
I have made countless pots of chili with just beans. Even my meat eating
husband ate it.

"sf" > wrote in message
...
> On Sun, 3 Mar 2013 21:26:53 GMT, "l not -l" > wrote:
>
>> > Most folks can agree on Ground beef, onions, tomatoes/tomato sauce,
>> > chili powder.
>
>> I think you are mistaken; I think many would argue that tomatoes have no
>> place in chili and that the beef should be diced/chopped, not ground.
>> What constitutes chili is highly regional; while both might be tasty, a
>> good Texas or southwest chili is much different from a mid-west or
>> Cincinnati-style chili.
>>
>> The only common ingredient that most would likely agree on is chile.
>
> Tomato is commonly found with ground beef and beans.

And in vegetarian chili. And I don't usually put chiles in mine although I
might if I had some. I don't normally have them and will only buy them if
they are on a good sale and/or I have a coupon for them.

On Sun, 3 Mar 2013 18:33:18 -0800, "Julie Bove"
> wrote:

>
>"gregz" > wrote in message
...
>> Timo > wrote:
>>> Chillies, beans, tomato.
>>>
>>> US chilli is different, of course, and chillies and beef are the
>>> essentials there.
>>
>> What a vegetarian can include, is soy flakes and mushrooms. I like it in
>> my
>> relatives restaurant. Beans are not included in any of their recipes,
>> unless you ask for them. Texas style with ground meat, cincinatti style
>> with finely ground beef.
>
>Most vegetarians wouldn't put those things in there. They'd just use beans.
>I have made countless pots of chili with just beans. Even my meat eating
>husband ate it.

Most markets sell canned chili beans; beans in chili sauce (no meat),
There are many brends, I usually buy the store brands, they're better
and cost much less:
http://www.walmart.com/ip/Great-Valu....5-oz/10534044
http://www.walmart.com/ip/Bush-s-Bes...16-oz/19593704

"A Moose in Love" > wrote in message
...
> in order to make it chili. There are many different versions around.
> I'll take a stab here and say that it must have cumin in it in order
> to be considered chili. Does it have to have hot peppers in there?
> I've had chili that had no heat whatsoever. Didn't care for it much.


No but it needs a good chili powder and plenty of it. Massa flower adds a
lot to the texture and flavor. Beer works really well as a substitute for
water.

"Brooklyn1" > wrote in message
news
> Most markets sell canned chili beans; beans in chili sauce (no meat),
> There are many brends, I usually buy the store brands, they're better
> and cost much less:
> http://www.walmart.com/ip/Great-Valu....5-oz/10534044
> http://www.walmart.com/ip/Bush-s-Bes...i-Sauce-16-oz/

They do and they're good although loaded with sugar, but... They do not
taste anything like the vegetarian chili that I make. I got the recipe out
of some magazine some years ago. It is called Bean Corn chili. It is
simply three kinds of beans, different ones. One can of corn. Jar of
salsa. Dump in pan, mix, heat through, serve on a bed of rice with
garnishes like cheese, chopped onion, chopped tomato, hot peppers, cilantro,
olives, corn chips, guacamole or avocado, and sour cream.

However I no longer serve it over rice and I always doctor it adding at
least some chili powder. The dish as is, is tasty. But I still like to
doctor it. I like to add a lot of onions and bell peppers and even some hot
peppers to it. Maybe even some cocoa powder.

On Sunday, March 3, 2013 1:05:41 PM UTC-6, Brooklyn1 wrote:
> A Moose in Love <porkstreet> wrote:
>
> >
>
> >in order to make it chili. There are many different versions around.
>
> >I'll take a stab here and say that it must have cumin in it in order
>
> >to be considered chili. Does it have to have hot peppers in there?
>
> >I've had chili that had no heat whatsoever. Didn't care for it much.
>
>
>
> Doesn't need to have hot peppers but it must contain chili peppers,
>
> most usually ancho.

And water.

--Bryan

On Monday, March 4, 2013 12:32:13 PM UTC+10, Julie Bove wrote:
> "Timo" wrote in message
>
> > US chilli is different, of course, and chillies and beef are the
> > essentials there.
>
> Wrong. We don't have chilli here. We have chili and how it is made depends
> on what kind you want and where you live. Most assuredly does not have to
> have beef or even chiles.

US chilli can be made with no chillies at all? (I.e., not even powdered chillies.)

If beef is optional, then chillies would be the only universal ingredient (unless that's optional too).

(Brit/Oz spelling vs US spelling doesn't make it a different dish. That's just our spelling for your dish.)

"Timo" > wrote in message
...
> On Monday, March 4, 2013 12:32:13 PM UTC+10, Julie Bove wrote:
>> "Timo" wrote in message
>>
>> > US chilli is different, of course, and chillies and beef are the
>> > essentials there.
>>
>> Wrong. We don't have chilli here. We have chili and how it is made
>> depends
>> on what kind you want and where you live. Most assuredly does not have
>> to
>> have beef or even chiles.
>
> US chilli can be made with no chillies at all? (I.e., not even powdered
> chillies.)

What in the heck are chillies? We have no such thing here. There are chili
peppers. There is chili powder and that is usually in chili. Then there
are chiles which may or may not be the same. The things I refer to as
chiles come in a can and are usually quite mild.

http://localfoods.about.com/od/chile...ot_Peppers.htm

Chili in this country is sort of like a thick soup. It may have no heat in
it at all or it might be insanely spicy or anywhere in between. There is no
one standard recipe for it.
>
> If beef is optional, then chillies would be the only universal ingredient
> (unless that's optional too).
>
> (Brit/Oz spelling vs US spelling doesn't make it a different dish. That's
> just our spelling for your dish.)

But you will have to explain what chillies are because I simply do not know.
I once bought something at the health food store that said chilli powder. I
thought they had misspelled chili powder. Nope. Clearly something
different. I think maybe it was an Indian spice. I didn't like it and out
it went.

Paul M. Cook wrote:
> "A Moose in Love" > wrote in message
> ...
>> in order to make it chili. There are many different versions around.
>> I'll take a stab here and say that it must have cumin in it in order
>> to be considered chili. Does it have to have hot peppers in there?
>> I've had chili that had no heat whatsoever. Didn't care for it much.
>
>
> No but it needs a good chili powder and plenty of it. Massa flower adds a
> lot to the texture and flavor. Beer works really well as a substitute for
> water.

In my opinion:
For red chili, you need dried chile peppers (most people buy them ground
but I prefer whole), water or broth, and some kind of chopped meat
(preferably red like beef or venison) or meat substitute. Using mild
chiles and a lot of them works better than a little bit of really hot.
Tomatoes are optional. Beans are optional. I like to add lots of
onions and garlic, and a little bit of cumin and oregano and black pepper.

Lentils plus TVP makes a pretty good meat substitute, especially if you
use beef bouillon for the liquid.

Masa flour does make a good thickener, but if you don't have that you
can use cornmeal or rolled oats. You shouldn't need much thickener.

Bob

"Sqwertz" > wrote in message
...
> On Sun, 03 Mar 2013 17:48:53 -0500, Brooklyn1 wrote:
>
>> On Sun, 3 Mar 2013 21:26:53 GMT, "l not -l" > wrote:
>>
>>>The only common ingredient that most would likely agree on is chile.
>>
>> Chili! Chile is a country in South America.
>
> No, the proper spelling is "chile". ChilI is a *******ization by
> invented by redneck yankees such as yourself. Next you'll be spelling
> "taco" as "talko".

I actually just looked this up and it said that the usual spelling is chili
but some people use chile. But if you buy the canned one, they are chiles.

In article -
september.org>, says...
>
> Timo > wrote:
> > Chillies, beans, tomato.
> >
> > US chilli is different, of course, and chillies and beef are the essentials there.
>
> What a vegetarian can include, is soy flakes and mushrooms. I like it in my
> relatives restaurant. Beans are not included in any of their recipes,
> unless you ask for them. Texas style with ground meat, cincinatti style
> with finely ground beef.
>
> Greg

I just made a batch of my favorite. Onions, slice carrots, garlic then
in goes ground beef and I mash the hell out of it.

Has chili powder, paprika, oregano and cumin in it. Then there's the can
of tomato sauce, can of beef stock, and then a few tablespoons of cider
vinegar.

When it's just about done I love red kidney beans - so two cans of those
go in along with chunked up red and green peppers.

I know, chili should be either meat or bean not both. But I'm not a
purist.

On Monday, 4 March 2013 14:03:33 UTC+10, Julie Bove wrote:
> "Timo" wrote:
> > On Monday, March 4, 2013 12:32:13 PM UTC+10, Julie Bove wrote:
>
> >> Wrong. We don't have chilli here. We have chili and how it is made
> >> depends
> >> on what kind you want and where you live. Most assuredly does not have
> >> to
> >> have beef or even chiles.
> >
> > US chilli can be made with no chillies at all? (I.e., not even powdered
> > chillies.)
>
> What in the heck are chillies? We have no such thing here.

Sure you have them, just known by a different name. "Chillies" = "chili peppers". Usual name for them in UK, Australia, NZ, India, parts of SE and East Asia. Given the Indian usage, probably the most commonly-used name for chili peppers.

> There are chili
> peppers. There is chili powder and that is usually in chili. Then there
> are chiles which may or may not be the same. The things I refer to as
> chiles come in a can and are usually quite mild.

"Chilli" or "chillies" covers all chili peppers, except the capsaicin-free bell peppers/sweet peppers/capsicum. Local "chilli powder" is usually just ground-up dried chillies, not a blend of various spices. This might be Indian influence. US style chili powder is available, but I don't have any at hand to see how they spell it on our local packaging. Canned chillies are not normal here, but pickled chillies in jars are common.

> Chili in this country is sort of like a thick soup. It may have no heat in
> it at all or it might be insanely spicy or anywhere in between. There is no
> one standard recipe for it.

Around here, this is also called "chilli". I don't think it can have _no_ heat at all, and be proper chilli. Very mild is OK. (Hormel's Stagg Chili, available as an import here, does say "chili", of course.)

No standard recipe here, either. However, what passes for Mexican restaurants here tend to do very similar offerings.

Is an absolutely no heat chili/chilli possible for you? I.e., a chili with no chili pepper in any form.

> I once bought something at the health food store that said chilli powder. I
> thought they had misspelled chili powder. Nope. Clearly something
> different. I think maybe it was an Indian spice. I didn't like it and out
> it went.

Could have been Indian. Probably 100% ground dried chillies. There's a really big variety in Indian chilli powders, lots of different flavours and heat levels, depending on what variety they used. These are usually a single variety, I think. So one never knows quite what one is getting when trying one, unless from a big Western brand. Cayenne pepper and hot paprika, which are blends, are more consistent. I'm currently working my way through a "Roasted Hot Chillie Powder (Very Hot)" which is indeed very hot, and a much milder Kashmiri chilli powder. I usually use SE Asian chilli paste (sambal oelek) or Chinese chilli-and-bean pastes, or fresh, rather than powders, but I use enough powders to keep a couple around.

On Mon, 4 Mar 2013 00:37:02 -0800 (PST), Timo >
wrote:

> Is an absolutely no heat chili/chilli possible for you? I.e., a chili with no chili pepper in any form.

There are chilies that have virtually no heat. If you use black
pepper on your food, then you should be able to take the heat up to a
Poblano with no problem.
http://www.bhut-jolokia.net/scoville-scale.html

--
Food is an important part of a balanced diet.

Timo wrote:
> On Monday, 4 March 2013 14:03:33 UTC+10, Julie Bove wrote:
>> "Timo" wrote:
>>> On Monday, March 4, 2013 12:32:13 PM UTC+10, Julie Bove wrote:
>>
>>>> Wrong. We don't have chilli here. We have chili and how it is
>>>> made depends
>>>> on what kind you want and where you live. Most assuredly does not
>>>> have to
>>>> have beef or even chiles.
>>>
>>> US chilli can be made with no chillies at all? (I.e., not even
>>> powdered chillies.)
>>
>> What in the heck are chillies? We have no such thing here.
>
> Sure you have them, just known by a different name. "Chillies" =
> "chili peppers". Usual name for them in UK, Australia, NZ, India,
> parts of SE and East Asia. Given the Indian usage, probably the most
> commonly-used name for chili peppers.

I had to look this up. I have certainly heard of Thai chilies. But
apparently any and all peppers are chiles. Even the bell peppers.
>
>> There are chili
>> peppers. There is chili powder and that is usually in chili. Then
>> there are chiles which may or may not be the same. The things I
>> refer to as chiles come in a can and are usually quite mild.
>
> "Chilli" or "chillies" covers all chili peppers, except the
> capsaicin-free bell peppers/sweet peppers/capsicum. Local "chilli
> powder" is usually just ground-up dried chillies, not a blend of
> various spices. This might be Indian influence. US style chili powder
> is available, but I don't have any at hand to see how they spell it
> on our local packaging. Canned chillies are not normal here, but
> pickled chillies in jars are common.

Chili powder here is cayenne, cumin and oregano. Could be something else I
am forgetting and I suppose the ingredients can vary.
>
>> Chili in this country is sort of like a thick soup. It may have no
>> heat in it at all or it might be insanely spicy or anywhere in
>> between. There is no one standard recipe for it.
>
> Around here, this is also called "chilli". I don't think it can have
> _no_ heat at all, and be proper chilli. Very mild is OK. (Hormel's
> Stagg Chili, available as an import here, does say "chili", of
> course.)
>
I didn't think that Hormel made Staggs? I'll have to look that up. Hmmm...
They do. I never tried it. My dad said it was horrible. Once in a while I
will eat the Hormel kind but it's not my favorite.

> No standard recipe here, either. However, what passes for Mexican
> restaurants here tend to do very similar offerings.

They serve chili in Mexican restaurants? I don't think chili is Mexican.
You won't find it in any Mexican restaurant restaurants here.

> Is an absolutely no heat chili/chilli possible for you? I.e., a chili
> with no chili pepper in any form.

This I don't know. I looked up a ton of recipes and they all have some
chili powder although some reviews said some were bland. And what they call
chili at Wendys is for sure very bland. Tastes to me like no seasonsings at
all except perhaps for salt.
>
>> I once bought something at the health food store that said chilli
>> powder. I thought they had misspelled chili powder. Nope. Clearly
>> something different. I think maybe it was an Indian spice. I
>> didn't like it and out it went.
>
> Could have been Indian. Probably 100% ground dried chillies. There's
> a really big variety in Indian chilli powders, lots of different
> flavours and heat levels, depending on what variety they used. These
> are usually a single variety, I think. So one never knows quite what
> one is getting when trying one, unless from a big Western brand.
> Cayenne pepper and hot paprika, which are blends, are more
> consistent. I'm currently working my way through a "Roasted Hot
> Chillie Powder (Very Hot)" which is indeed very hot, and a much
> milder Kashmiri chilli powder. I usually use SE Asian chilli paste
> (sambal oelek) or Chinese chilli-and-bean pastes, or fresh, rather
> than powders, but I use enough powders to keep a couple around.

Well whatever it was, it didn't go well in whatever I made which would have
been Mexican or Spanish.

On Monday, 4 March 2013 19:13:55 UTC+10, Julie Bove wrote:
> Timo wrote:
>
> > No standard recipe here, either. However, what passes for Mexican
> > restaurants here tend to do very similar offerings.
>
> They serve chili in Mexican restaurants? I don't think chili is Mexican.
> You won't find it in any Mexican restaurant restaurants here.

The standard "Mexican" menu here is chilli, tacos, burritos, enchiladas, margaritas, Corona. Some places have a more Mexican menu, but they usually do the standards as well, for the people who expect them. Like Chinese restaurants that have a good Chinese range, and do the Western Chinese standards as well.

That's one thing I like about visiting the USA: much better Mexican restaurants.

> Well whatever it was, it didn't go well in whatever I made which would have
> been Mexican or Spanish.

Could have been old and stale, too.

"Timo" > wrote in message
...
On Monday, 4 March 2013 19:13:55 UTC+10, Julie Bove wrote:
> Timo wrote:
>
> > No standard recipe here, either. However, what passes for Mexican
> > restaurants here tend to do very similar offerings.
>
> They serve chili in Mexican restaurants? I don't think chili is Mexican.
> You won't find it in any Mexican restaurant restaurants here.

The standard "Mexican" menu here is chilli, tacos, burritos, enchiladas,
margaritas, Corona. Some places have a more Mexican menu, but they usually
do the standards as well, for the people who expect them. Like Chinese
restaurants that have a good Chinese range, and do the Western Chinese
standards as well.

That's one thing I like about visiting the USA: much better Mexican
restaurants.

Well, in some parts of the country. You do not want to eat Mexican on Cape
Cod. And even here a lot of it is Americanized.

> Well whatever it was, it didn't go well in whatever I made which would
> have
> been Mexican or Spanish.

Could have been old and stale, too.

Maybe but it was an odd taste.

On Sunday, March 3, 2013 1:45:30 PM UTC-6, gtr wrote:
>
>
> Chili powder is almost always comprised of cumin, garlic powder,
>
> cayenne and likely paprika. I just snooped the 'net and it says that
>
> oregano is a staple too. News to me.
>
NO! Chili powder DOES NOT typically contain "cayenne." I've never seen chili powder with cayenne in it. Geez. Where do people get this shit?

--Bryan

On Sunday, March 3, 2013 11:48:03 PM UTC-6, Sqwertz wrote:
> On Sun, 3 Mar 2013 21:29:30 -0800, Julie Bove wrote:
>
>
>
> > "Sqwertz" > wrote in message
>
> > ...
>
> >> On Sun, 03 Mar 2013 17:48:53 -0500, Brooklyn1 wrote:
>
> >>
>
> >>> On Sun, 3 Mar 2013 21:26:53 GMT, "l not -l" > wrote:
>
> >>>
>
> >>>>The only common ingredient that most would likely agree on is chile.
>
> >>>
>
> >>> Chili! Chile is a country in South America.
>
> >>
>
> >> No, the proper spelling is "chile". ChilI is a *******ization by
>
> >> invented by redneck yankees such as yourself. Next you'll be spelling
>
> >> "taco" as "talko".
>
> >
>
> > I actually just looked this up and it said that the usual spelling is chili
>
> > but some people use chile. But if you buy the canned one, they are chiles.
>
That stuff with the beans in it is chili. The pepper is a chile. The sauce
they make in New Mexico is chile. That's the way the language is used.
>
> It's a Spanish word. The correct spelling IS "chile", plain and
>
> simple. I don't give a flying **** what YOU looked up.
>
Julie is stupid. Very, very, stupid.
>
> http://mexicanfood.about.com/od/mexi...ileorchili.htm
>
> -sw

--Bryan

On Sunday, March 3, 2013 2:46:09 PM UTC-6, pltrgyst wrote:

> chili powder *never* includes oregano or any other herb.
>
What other fun facts have you got up your ass?

Penzey's
Regular Chili Powder salt free
.... Hand-mixed from: Ancho chili pepper, cumin, garlic and Mexican oregano.
source-- http://www.penzeys.com/cgi-bin/penze...schilireg.html
>
> -- Larry

--Bryan

On 3/3/2013 8:54 PM, Brooklyn1 wrote:
> Most markets sell canned chili beans; beans in chili sauce (no meat),
> There are many brends, I usually buy the store brands, they're better
> and cost much less:
> http://www.walmart.com/ip/Great-Valu....5-oz/10534044
> http://www.walmart.com/ip/Bush-s-Bes...16-oz/19593704


You better duck, Sheldon. If Becca reads this she will tell you in no
uncertain terms that real chili NEVER has beans in it. She has no pity
on us Northern Boys... she will just look at you and say.... "Beans in
Chili? Bless your heart... you are so precious! Here in the South we
make real chili".

Now she has been known to eat chili with beans... and even put it over
elbow macaroni. But you won't ever catch her calling it Chili.

George L

On 3/4/2013 8:28 AM, George Leppla wrote:
> On 3/3/2013 8:54 PM, Brooklyn1 wrote:
>> Most markets sell canned chili beans; beans in chili sauce (no meat),
>> There are many brends, I usually buy the store brands, they're better
>> and cost much less:
>> http://www.walmart.com/ip/Great-Valu....5-oz/10534044
>> http://www.walmart.com/ip/Bush-s-Bes...16-oz/19593704
>>
>
>
> You better duck, Sheldon. If Becca reads this she will tell you in no
> uncertain terms that real chili NEVER has beans in it. She has no pity
> on us Northern Boys... she will just look at you and say.... "Beans in
> Chili? Bless your heart... you are so precious! Here in the South we
> make real chili".
>
> Now she has been known to eat chili with beans... and even put it over
> elbow macaroni. But you won't ever catch her calling it Chili.
>
> George L

LOL! Isn't that called "chili-mac"? Could even be called Beef-A-Roni.

Jill

On 3/3/2013 10:00 PM, Paul M. Cook wrote:
> "A Moose in Love" > wrote in message
> ...
>> in order to make it chili. There are many different versions around.
>> I'll take a stab here and say that it must have cumin in it in order
>> to be considered chili. Does it have to have hot peppers in there?
>> I've had chili that had no heat whatsoever. Didn't care for it much.
>
>
> No but it needs a good chili powder and plenty of it. Massa flower adds a
> lot to the texture and flavor. Beer works really well as a substitute for
> water.
>
>
>
I don't add Masa unless the chili is a bit thin about 20 minutes from
the end of cooking and I add by inspection, sometimes not at all.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Mon, 04 Mar 2013 08:49:33 -0500, jmcquown >
wrote:

>On 3/4/2013 8:28 AM, George Leppla wrote:
>> On 3/3/2013 8:54 PM, Brooklyn1 wrote:
>>> Most markets sell canned chili beans; beans in chili sauce (no meat),
>>> There are many brends, I usually buy the store brands, they're better
>>> and cost much less:
>>> http://www.walmart.com/ip/Great-Valu....5-oz/10534044
>>> http://www.walmart.com/ip/Bush-s-Bes...16-oz/19593704
>>>
>>
>>
>> You better duck, Sheldon. If Becca reads this she will tell you in no
>> uncertain terms that real chili NEVER has beans in it. She has no pity
>> on us Northern Boys... she will just look at you and say.... "Beans in
>> Chili? Bless your heart... you are so precious! Here in the South we
>> make real chili".
>>
>> Now she has been known to eat chili with beans... and even put it over
>> elbow macaroni. But you won't ever catch her calling it Chili.
>>
>> George L
>
>LOL! Isn't that called "chili-mac"? Could even be called Beef-A-Roni.
>
>Jill

There was/is? a culture in the mid-west when I was growing up that
prepared chili with elbow macaroni mixed in. I was very sorry for a
fourth-grade classmate when his mother didn't know how to make proper
chili, she put it over spaghetti.
Janet US

On 3/4/2013 7:49 AM, jmcquown wrote:
>> >You better duck, Sheldon. If Becca reads this she will tell you in no
>> >uncertain terms that real chili NEVER has beans in it. She has no pity
>> >on us Northern Boys... she will just look at you and say.... "Beans in
>> >Chili? Bless your heart... you are so precious! Here in the South we
>> >make real chili".
>> >
>> >Now she has been known to eat chili with beans... and even put it over
>> >elbow macaroni. But you won't ever catch her calling it Chili.
>> >
>> >George L
> LOL! Isn't that called "chili-mac"? Could even be called Beef-A-Roni.
>
> Jill


Where I grew up (Brooklyn and Long Island in the 50's and 60's), Chili
was little more than basic tomato sauce with the addition of ground beef
and chili powder... and a big can of beans (usually kidney beans) added
for good measure. In our house it was always served over macaroni...
mostly because macaroni was cheap.

As I grew up and traveled around the country, my Chili experiences
changed. i like most variations, but the only thing Cincinnati style
chili is good for is as a sauce on a hot dog. (in my opinion)

George L

On 04/03/2013 9:47 AM, George Leppla wrote:

> As I grew up and traveled around the country, my Chili experiences
> changed. i like most variations, but the only thing Cincinnati style
> chili is good for is as a sauce on a hot dog. (in my opinion)


I think it was back 1970 that I had a chili dog in the restaurant of the
department store where I was working part time. It was my first chili
dog. It was not great. It was also what my food poisoning was attributed
to. I haven't had a chili dog since. I have not been keen on any chili
since. I have been served it a few times and ate it politely and with my
fingers crossed. That food poisoning scared me away from chili.

On 3/4/2013 9:45 AM, Janet Bostwick wrote:
> On Mon, 04 Mar 2013 08:49:33 -0500, jmcquown >
> wrote:
>
>> On 3/4/2013 8:28 AM, George Leppla wrote:
>>> On 3/3/2013 8:54 PM, Brooklyn1 wrote:
>>>> Most markets sell canned chili beans; beans in chili sauce (no meat),
>>>> There are many brends, I usually buy the store brands, they're better
>>>> and cost much less:
>>>> http://www.walmart.com/ip/Great-Valu....5-oz/10534044
>>>> http://www.walmart.com/ip/Bush-s-Bes...16-oz/19593704
>>>>
>>>
>>>
>>> You better duck, Sheldon. If Becca reads this she will tell you in no
>>> uncertain terms that real chili NEVER has beans in it. She has no pity
>>> on us Northern Boys... she will just look at you and say.... "Beans in
>>> Chili? Bless your heart... you are so precious! Here in the South we
>>> make real chili".
>>>
>>> Now she has been known to eat chili with beans... and even put it over
>>> elbow macaroni. But you won't ever catch her calling it Chili.
>>>
>>> George L
>>
>> LOL! Isn't that called "chili-mac"? Could even be called Beef-A-Roni.
>>
>> Jill
>
> There was/is? a culture in the mid-west when I was growing up that
> prepared chili with elbow macaroni mixed in. I was very sorry for a
> fourth-grade classmate when his mother didn't know how to make proper
> chili, she put it over spaghetti.
> Janet US
>
Did his mother come from Cincinnati? That's how chili is served there;
with optional chopped onion, cooked beans and *Cheddar* cheese.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

Most food writers agree that the correct forms are chile peppers, chili
powder, chili for the dish, and chilly for something just pulled out of
the refrigerator. You're not going to change that here.

-- Larry

On 3/4/2013 10:16 AM, pltrgyst wrote:
> Most food writers agree that the correct forms are chile peppers, chili
> powder, chili for the dish, and chilly for something just pulled out of
> the refrigerator. You're not going to change that here.
>

When I think about it, that's how I spell the words. I'm not really
concerned about what they originally might be. Everybody does it;
Spanish speakers have changed a lot of the original Latin too. I was
always intrigued by their switching the r and l in the word "milagro",
which means "miracle"


--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

"Bryan" > wrote in message
...
> On Sunday, March 3, 2013 1:45:30 PM UTC-6, gtr wrote:
>>
>>
>> Chili powder is almost always comprised of cumin, garlic powder,
>>
>> cayenne and likely paprika. I just snooped the 'net and it says that
>>
>> oregano is a staple too. News to me.
>>
> NO! Chili powder DOES NOT typically contain "cayenne." I've never seen
> chili powder with cayenne in it. Geez. Where do people get this shit?
>
> --Bryan

Are you telling me that these links are wrong?

http://www.bonappetit.com/tipstools/...1/chili_powder

http://recipeland.com/ingredients/chili-powder_7863