Okay this is a recipe I modified and want to modify more maybe. It was
posted to me in homebrewing group. Any comments or suggestion to make it
better. I am planning on cooking it today.
-----------------------------------------------------------------
Beer Chili:

1 # ground beef
1 # ground pork
1 bell pepper, chopped
1 onion, chopped
1 cans "Mexican-style" stewed tomatoes
1 can tomato sauce
1 can pinto beans, drained
1 can black beans, drained
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1/2 tsp cayenne pepper
2 bottles beer

Brown beef & pork, do not drain.
Add all ingredients except beans.
Bring to a boil and simmer 90 min.
Add beans
Simmer 30 min. or until thick
--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~

>"Johnny Mc" > wrote in message
...
> Okay this is a recipe I modified and want to modify more maybe. It was
> posted to me in homebrewing group. Any comments or suggestion to make it
> better. I am planning on cooking it today.
> -----------------------------------------------------------------
> Beer Chili:
>
> 1 # ground beef
> 1 # ground pork
> 1 bell pepper, chopped
> 1 onion, chopped
> 1 cans "Mexican-style" stewed tomatoes
> 1 can tomato sauce
> 1 can pinto beans, drained
> 1 can black beans, drained
> 2 tsp cumin
> 1 tsp garlic powder
> 1 tsp onion powder
> 1 tsp oregano
> 1/2 tsp cayenne pepper
> 2 bottles beer
>
> Brown beef & pork, do not drain.
> Add all ingredients except beans.
> Bring to a boil and simmer 90 min.
> Add beans
> Simmer 30 min. or until thick
> --
>
> Just Brew It!
> Johnny Mc
>
> To E-mail me, just cut the "CRAP"!
> ~~~~~~~~~~~~~~~~~~~~~~~~
>
>

I am thinking about using pablamo peppers instead of bellpeppers.

--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~

In article >,
"Johnny Mc" > wrote:

> Okay this is a recipe I modified and want to modify more maybe. It was
> posted to me in homebrewing group. Any comments or suggestion to make it
> better. I am planning on cooking it today.
> -----------------------------------------------------------------
> Beer Chili:
>
<snip>
> 1 can pinto beans, drained
> 1 can black beans, drained
<snip>

Get the beans out of there. That is the only major problem with your
recipe. Once the beans are gone you can start modifying it towards a
perfect beer chili.

Regards,
Dave W.

--
Living in the Ozarks
For email, edu will do.

During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)

Johnny Mc wrote:
>>"Johnny Mc" > wrote in message
...
>>Okay this is a recipe I modified and want to modify more maybe. It was
>>posted to me in homebrewing group. Any comments or suggestion to make it
>>better. I am planning on cooking it today.
>>-----------------------------------------------------------------
>>Beer Chili:
>>
>>1 # ground beef
>>1 # ground pork
>>1 bell pepper, chopped
>>1 onion, chopped
>>1 cans "Mexican-style" stewed tomatoes
>>1 can tomato sauce
>>1 can pinto beans, drained
>>1 can black beans, drained
>>2 tsp cumin
>>1 tsp garlic powder
>>1 tsp onion powder
>>1 tsp oregano
>>1/2 tsp cayenne pepper
>>2 bottles beer
>>
>>Brown beef & pork, do not drain.
>>Add all ingredients except beans.
>>Bring to a boil and simmer 90 min.
>>Add beans
>>Simmer 30 min. or until thick
>>--
>>
>>Just Brew It!
>>Johnny Mc
>>
>>To E-mail me, just cut the "CRAP"!
>>~~~~~~~~~~~~~~~~~~~~~~~~
>>
>>
>
>
> I am thinking about using pablamo peppers instead of bellpeppers.
>
You may or may not want to eliminate the bells some people like them in
chili. I'm on the "no bells" side but I don't think it makes it nasty or
anything. In any event, I'd add the pablanos to your tase.


If you really like it hot and spicy, pick up some ground dry chipotle
peppers or chipotle pepper in adobo sauce. Here's a link with some info
on them: http://www.mexgrocer.com/1349.html

Chipotles are smoked and dried jalapenos.




--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

>"Dave W." > wrote in message
...
> In article >,
> "Johnny Mc" > wrote:
>
>> Okay this is a recipe I modified and want to modify more maybe. It was
>> posted to me in homebrewing group. Any comments or suggestion to make it
>> better. I am planning on cooking it today.
>> -----------------------------------------------------------------
>> Beer Chili:
>>
> <snip>
>> 1 can pinto beans, drained
>> 1 can black beans, drained
> <snip>
>
> Get the beans out of there. That is the only major problem with your
> recipe. Once the beans are gone you can start modifying it towards a
> perfect beer chili.
>
> Regards,
> Dave W.
>
>

Okay, I will cut the.......... beans

--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~

Johnny Mc wrote:
> Okay this is a recipe I modified and want to modify more maybe. It was
> posted to me in homebrewing group. Any comments or suggestion to make it
> better. I am planning on cooking it today.
> -----------------------------------------------------------------
> Beer Chili:
>
> 1 # ground beef
> 1 # ground pork
> 1 bell pepper, chopped
> 1 onion, chopped
> 1 cans "Mexican-style" stewed tomatoes
> 1 can tomato sauce
> 1 can pinto beans, drained
> 1 can black beans, drained
> 2 tsp cumin
> 1 tsp garlic powder
> 1 tsp onion powder
> 1 tsp oregano
> 1/2 tsp cayenne pepper
> 2 bottles beer
>
> Brown beef & pork, do not drain.
> Add all ingredients except beans.
> Bring to a boil and simmer 90 min.
> Add beans
> Simmer 30 min. or until thick


I saw that recipe too, and thought it looked pretty bad. Soak a few
dried New Mexico chile peppers in some boiling water. (remove most of
the seeds first.) Grind them up in a blender with the soaking water,
and use the resulting paste instead of the bell pepper. Fresh peppers
are not a good substitute for the dried ones. Add cayenne to taste near
the end rather than using 1/2 tsp. because sometimes the New Mexico
peppers are hot and sometimes they are not -- but they have the same
great flavor either way.

I would also reduce the cumin to 1 tsp or less.

I also don't use tomatoes in my chili. It is plenty red from the dried
chile peppers. One can of stewed tomatoes should be more than enough;
there is no need for the tomato sauce.

HTH, :-)
Bob

"Johnny Mc" > wrote in message
...
> Okay this is a recipe I modified and want to modify more maybe. It was
> posted to me in homebrewing group. Any comments or suggestion to make it
> better. I am planning on cooking it today.
> -----------------------------------------------------------------
> Beer Chili:
>
> 1 # ground beef
> 1 # ground pork
> 1 bell pepper, chopped
> 1 onion, chopped
> 1 cans "Mexican-style" stewed tomatoes
> 1 can tomato sauce
> 1 can pinto beans, drained
> 1 can black beans, drained

My Texas in-laws would stop you right there while yelling,
"Oh my GAWD, he's RUIINED it! Durn fool put BEANS
in his CHILI!!!!!"

I personally tend to agree - "chili" is a concoction consisting
of meat in a spicy and sometimes tomato-based sauce, but
it ain't got none a' them thar beans in it...but I would tend to
use more diplomatic language...:-) The bell pepper, I would
question but am willing to overlook...

Bob M.

Johnny Mc wrote:
>>"Dave W." > wrote in message
...
>>In article >,
>>"Johnny Mc" > wrote:
>>
>>
>>>Okay this is a recipe I modified and want to modify more maybe. It was
>>>posted to me in homebrewing group. Any comments or suggestion to make it
>>>better. I am planning on cooking it today.
>>>-----------------------------------------------------------------
>>>Beer Chili:
>>>
>>
>><snip>
>>
>>>1 can pinto beans, drained
>>>1 can black beans, drained
>>
>><snip>
>>
>>Get the beans out of there. That is the only major problem with your
>>recipe. Once the beans are gone you can start modifying it towards a
>>perfect beer chili.
>>
>>Regards,
>>Dave W.
>>
>>
>
>
> Okay, I will cut the.......... beans
>

Don't let that age old argument stop you. I like beans in my chili, I'm
eating it, so guess what... they're goin' in.

Some like 'em some don't. <shrug>

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

>
> "Johnny Mc" > wrote in message
> ...
>> Okay this is a recipe I modified and want to modify more maybe. It was
>> posted to me in homebrewing group. Any comments or suggestion to make it
>> better. I am planning on cooking it today.
>> -----------------------------------------------------------------
>> Beer Chili:
>>
>> 1 # ground beef
>> 1 # ground pork
>> 1 bell pepper, chopped
>> 1 onion, chopped
>> 1 cans "Mexican-style" stewed tomatoes
>> 1 can tomato sauce
>> 1 can pinto beans, drained
>> 1 can black beans, drained
>
> My Texas in-laws would stop you right there while yelling,
> "Oh my GAWD, he's RUIINED it! Durn fool put BEANS
> in his CHILI!!!!!"
>
> I personally tend to agree - "chili" is a concoction consisting
> of meat in a spicy and sometimes tomato-based sauce, but
> it ain't got none a' them thar beans in it...but I would tend to
> use more diplomatic language...:-) The bell pepper, I would
> question but am willing to overlook...
>
> Bob M.
>
>
I'm a Texan born and raised.
I tend to migrate towards cooking things the way I like them and not pay too
much attention to doing it a certain way just for tradition's sake.
Bellpepper will most likely go, but I love the flavor of pablamo's. I will
take a poll with the family about the beans and decide sometime before I
have to add them or not.

--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~

"Bob Myers" > wrote in message
...

:> Okay this is a recipe I modified and want to modify more maybe. It was
:> posted to me in homebrewing group. Any comments or suggestion to make it
:> better. I am planning on cooking it today.
:> -----------------------------------------------------------------
:> Beer Chili:
:>
:> 1 # ground beef
:> 1 # ground pork
:> 1 bell pepper, chopped
:> 1 onion, chopped
:> 1 cans "Mexican-style" stewed tomatoes
:> 1 can tomato sauce
:> 1 can pinto beans, drained
:> 1 can black beans, drained
:> 2 tsp cumin
:> 1 tsp garlic powder
:> 1 tsp onion powder
:> 1 tsp oregano
:> 1/2 tsp cayenne pepper
:> 2 bottles beer
:>
:> Brown beef & pork, do not drain.
:> Add all ingredients except beans.
:> Bring to a boil and simmer 90 min.
:> Add beans
:> Simmer 30 min. or until thick


: I would also reduce the cumin to 1 tsp or less.


On the contrary - I would up it to at least a tablespoon (or more). Good
chile always has lots of cumin.

http://www.chilicookoff.com/Recipe/R...ID=4&Cham p=1

Well gosh folks, I'm a 68 year young Texan and been eating chili since
eating it in the cotton rows back in the 40's. Mama used to sometimes
bring a big pot along to the field and just warm it up at dinner (lunch)
time. Those high-falootin' folks who could afford to make chile without
using beans to stretch it further, more power to 'em but it ain't the
chili I've grown up with.

Bob Myers wrote:

>"Johnny Mc" > wrote in message
...
>
>
>>Okay this is a recipe I modified and want to modify more maybe. It was
>>posted to me in homebrewing group. Any comments or suggestion to make it
>>better. I am planning on cooking it today.
>>-----------------------------------------------------------------
>>Beer Chili:
>>
>>1 # ground beef
>>1 # ground pork
>>1 bell pepper, chopped
>>1 onion, chopped
>>1 cans "Mexican-style" stewed tomatoes
>>1 can tomato sauce
>>1 can pinto beans, drained
>>1 can black beans, drained
>>
>>
>
>My Texas in-laws would stop you right there while yelling,
>"Oh my GAWD, he's RUIINED it! Durn fool put BEANS
>in his CHILI!!!!!"
>
>I personally tend to agree - "chili" is a concoction consisting
>of meat in a spicy and sometimes tomato-based sauce, but
>it ain't got none a' them thar beans in it...but I would tend to
>use more diplomatic language...:-) The bell pepper, I would
>question but am willing to overlook...
>
>Bob M.
>
>
>
>

"Steve Calvin" > wrote in message
...
> Johnny Mc wrote:
> >>"Dave W." > wrote in message
> ...
> >>In article >,
> >>"Johnny Mc" > wrote:
> >>
> >>
> >>>Okay this is a recipe I modified and want to modify more maybe. It was
> >>>posted to me in homebrewing group. Any comments or suggestion to make
it
> >>>better. I am planning on cooking it today.
> >>>-----------------------------------------------------------------
> >>>Beer Chili:
> >>>
> >>
> >><snip>
> >>
> >>>1 can pinto beans, drained
> >>>1 can black beans, drained
> >>
> >><snip>
> >>
> >>Get the beans out of there. That is the only major problem with your
> >>recipe. Once the beans are gone you can start modifying it towards a
> >>perfect beer chili.
> >>
> >>Regards,
> >>Dave W.
> >>
> >>
> >
> >
> > Okay, I will cut the.......... beans
> >
>
> Don't let that age old argument stop you. I like beans in my chili, I'm
> eating it, so guess what... they're goin' in.
>
> Some like 'em some don't. <shrug>
>
> --
> Steve

Fine. Just don't call it chili.

Charlie

"Dave W." > wrote in message
...
> In article >,
> "Johnny Mc" > wrote:
>
> > Okay this is a recipe I modified and want to modify more maybe. It was
> > posted to me in homebrewing group. Any comments or suggestion to make it
> > better. I am planning on cooking it today.
> > -----------------------------------------------------------------
> > Beer Chili:
> >
> <snip>
> > 1 can pinto beans, drained
> > 1 can black beans, drained
> <snip>
>
> Get the beans out of there. That is the only major problem with your
> recipe. Once the beans are gone you can start modifying it towards a
> perfect beer chili.
>
> Regards,
> Dave W.

Nope. Can't have the tomatoes either. Nor the bell peppers, powders, and
cayenne. That ain't chili. The beer is ok as it has been titled "Beer Chili"
which is enough of a modifier to satisfy me. ;-)

Charlie

"zxcvbob" > wrote in message
...
>
> I would also reduce the cumin to 1 tsp or less.

For that much meat, I'd increase it to 1 TBS.

> I also don't use tomatoes in my chili.

Good fellow!

> It is plenty red from the dried
> chile peppers. One can of stewed tomatoes should be more than enough;
> there is no need for the tomato sauce.

Don't encourage the heretics Bob!! <grin>

Charlie

> HTH, :-)
> Bob

> wrote in message
...
>
> : I would also reduce the cumin to 1 tsp or less.
>
>
> On the contrary - I would up it to at least a tablespoon (or more). Good
> chile always has lots of cumin.

Egad Lad!! We-uns call it chili! However, you got it damn straight about the
cumin! <s>

Charlie

"Bob Myers" > wrote in message
...
>
>
> I personally tend to agree - "chili" is a concoction consisting
> of meat in a spicy and sometimes tomato-based sauce, but
> it ain't got none a' them thar beans in it...but I would tend to
> use more diplomatic language...:-) The bell pepper, I would
> question but am willing to overlook...
>
> Bob M.

Tomatoes!!! Bob, go find a loved one and request that they spank you hard on
your buetox. You are a BAD boy. =:0

Charlie

On Wed, 26 Jan 2005 11:49:02 -0600, "Dave W." >
wrote:

>Get the beans out of there. That is the only major problem with your
>recipe. Once the beans are gone you can start modifying it towards a
>perfect beer chili.

<Damsel puts on her SAVE THE BEANS t-shirt>

Carol in Minnesota where we eat real midwestern chili
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Wed, 26 Jan 2005 13:15:23 -0600, "Johnny Mc"
> wrote:

>Okay, I will cut the.......... beans

NO! NO! NO!
(Did you have black beans in that recipe? I only remember the pintos. You
really need black beans.)

Carol - SAVE THE BEANS
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Wed, 26 Jan 2005 23:03:46 GMT, "Charles Gifford"
> wrote:

>Can't have the tomatoes either. Nor the bell peppers, powders, and
>cayenne. That ain't chili. The beer is ok as it has been titled "Beer Chili"
>which is enough of a modifier to satisfy me. ;-)

I like to refer to my chili as Midwestern Chili. That includes tomatoes
and beans. The addition of beer intrigues me. I don't drink the stuff,
but I like to cook with it.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Wed, 26 Jan 2005 14:23:50 -0800, Jim Davis >
wrote:

>Well gosh folks, I'm a 68 year young Texan and been eating chili since
>eating it in the cotton rows back in the 40's. Mama used to sometimes
>bring a big pot along to the field and just warm it up at dinner (lunch)
>time. Those high-falootin' folks who could afford to make chile without
>using beans to stretch it further, more power to 'em but it ain't the
>chili I've grown up with.

I think I love you!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Charles Gifford wrote:

>>Don't let that age old argument stop you. I like beans in my chili, I'm
>>eating it, so guess what... they're goin' in.
>>
>>Some like 'em some don't. <shrug>
>>
>>--
>>Steve
>
>
> Fine. Just don't call it chili.
>
> Charlie
>
>

Aw, lighten up Charlie. It ain't brain surgery that we're talking about.
How many things/recipes do you know of that there aren't a massive
amount of variations on based on geography, ethnic influences, etc. It's
only cookin' and it's all good. (well, most of it anyhow)

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

Johnny Mc wrote:
>
> Okay this is a recipe I modified and want to modify more maybe. It was
> posted to me in homebrewing group. Any comments or suggestion to make it
> better. I am planning on cooking it today.
> -----------------------------------------------------------------

'Chili' needs chiles in it. Cayenne alone doesn't cut it.
Skip the garlic powder and use fresh garlic. Can skip the onion powder
too.
Skip the sweet pepper but that's my personal preference. (of course I'd
leave out the beans and tomatoes too LOL)
The oregano should be Mexican oregano.




> Beer Chili:
>
> 1 # ground beef
> 1 # ground pork
> 1 bell pepper, chopped
> 1 onion, chopped
> 1 cans "Mexican-style" stewed tomatoes
> 1 can tomato sauce
> 1 can pinto beans, drained
> 1 can black beans, drained
> 2 tsp cumin
> 1 tsp garlic powder
> 1 tsp onion powder
> 1 tsp oregano
> 1/2 tsp cayenne pepper
> 2 bottles beer
>
> Brown beef & pork, do not drain.
> Add all ingredients except beans.
> Bring to a boil and simmer 90 min.
> Add beans
> Simmer 30 min. or until thick
> --
>
> Just Brew It!
> Johnny Mc
>
> To E-mail me, just cut the "CRAP"!
> ~~~~~~~~~~~~~~~~~~~~~~~~

"Steve Calvin" > wrote in message
...
> Charles Gifford wrote:
>
> >>Don't let that age old argument stop you. I like beans in my chili, I'm
> >>eating it, so guess what... they're goin' in.
> >>
> >>Some like 'em some don't. <shrug>
> >>
> >>--
> >>Steve
> >
> >
> > Fine. Just don't call it chili.
> >
> > Charlie
> >
> >
>
> Aw, lighten up Charlie. It ain't brain surgery that we're talking about.
> How many things/recipes do you know of that there aren't a massive
> amount of variations on based on geography, ethnic influences, etc. It's
> only cookin' and it's all good. (well, most of it anyhow)
>
> --
> Steve

Oops! I forgot the: ;-) The history of chili is ambiguous enough that one
can't be too catholic.

Charlie

Charles Gifford wrote:
> "Steve Calvin" > wrote in message
> ...
>
>>Charles Gifford wrote:
>>
>>
>>>>Don't let that age old argument stop you. I like beans in my chili, I'm
>>>>eating it, so guess what... they're goin' in.
>>>>
>>>>Some like 'em some don't. <shrug>
>>>>
>>>>--
>>>>Steve
>>>
>>>
>>>Fine. Just don't call it chili.
>>>
>>>Charlie
>>>
>>>
>>
>>Aw, lighten up Charlie. It ain't brain surgery that we're talking about.
>>How many things/recipes do you know of that there aren't a massive
>>amount of variations on based on geography, ethnic influences, etc. It's
>>only cookin' and it's all good. (well, most of it anyhow)
>>
>>--
>>Steve
>
>
> Oops! I forgot the: ;-) The history of chili is ambiguous enough that one
> can't be too catholic.
>
> Charlie
>
>
Phew. I wondered considering who posted it. <breathing easier now ;-) >

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

Okay, I just finished the chili and well, My daughter tasted and said "It is
good, I like it, is tastes a little like beer smells a little." So I guess
it was a success! I really changes the recipe A LOT! because I did not go to
the store and had to make due. Personally I think it tastes great!
Here is the recipe, be rude with comments if you must, but it came out good.
-------------------------------------------------------------------
2 # Ground pork
1 Onion chopped
1 Can Rotel Tomatos
1 can Tomato soup
1 1/2 - 12 oz. beers
3/4 tsp Celery flakes
3/4 tsp Garlic powder
1/2 tsp Cummin
3/4 Agenano
1 tsp Chili powder
1/16 tsp texas Gunpowder
1/2 tsp Salt
1/2 tsp Black peppe
3/4 tsp Worchisire sauce
1 double fist full pinto beans (sorry I did not measure it)
---------------------------------------------------------------
Well, I came out great and I am going back for seconds.
I did not have the fresh peppers, because I never made it to the store,
but I will next time.

Thanks a million,
Johnny Mc

Johnny Mc wrote:
> Okay, I just finished the chili and well, My daughter tasted and said "It is
> good, I like it, is tastes a little like beer smells a little." So I guess
> it was a success! I really changes the recipe A LOT! because I did not go to
> the store and had to make due. Personally I think it tastes great!
> Here is the recipe, be rude with comments if you must, but it came out good.


Great! That's what it's about, coming up with things that you and your
loved ones like! Congrats!

What the h*** is texas Gunpowder though? Obviously it's something with
heat but I've never heard the term before.

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

"Steve Calvin" > wrote in message
...
> Johnny Mc wrote:
> > Okay, I just finished the chili and well, My daughter tasted and said
"It is
> > good, I like it, is tastes a little like beer smells a little." So I
guess
> > it was a success! I really changes the recipe A LOT! because I did not
go to
> > the store and had to make due. Personally I think it tastes great!
> > Here is the recipe, be rude with comments if you must, but it came out
good.
>
>
> Great! That's what it's about, coming up with things that you and your
> loved ones like! Congrats!
>
> What the h*** is texas Gunpowder though? Obviously it's something with
> heat but I've never heard the term before.
>
> --
> Steve
>
> Ever wonder about those people who spend $2.00 apiece on those little
> bottles of Evian water? Try spelling Evian backwards...

It may not have been perfect, but the fanily as very happy with the chili.
thanks for helping me everone. I am smiling and happy. I love cooking up a
feast.....

Sea Yawl,
Johnny Mc

Johnny Mc wrote:
> "Steve Calvin" > wrote in message
> ...
>
>>Johnny Mc wrote:
>>
>>>Okay, I just finished the chili and well, My daughter tasted and said
>
> "It is
>
>>>good, I like it, is tastes a little like beer smells a little." So I
>
> guess
>
>>>it was a success! I really changes the recipe A LOT! because I did not
>
> go to
>
>>>the store and had to make due. Personally I think it tastes great!
>>>Here is the recipe, be rude with comments if you must, but it came out
>
> good.
>
>>
>>Great! That's what it's about, coming up with things that you and your
>>loved ones like! Congrats!
>>
>>What the h*** is texas Gunpowder though? Obviously it's something with
>>heat but I've never heard the term before.
>>
>>--
>>Steve
>>
>>Ever wonder about those people who spend $2.00 apiece on those little
>>bottles of Evian water? Try spelling Evian backwards...
>
>
> It may not have been perfect, but the fanily as very happy with the chili.
> thanks for helping me everone. I am smiling and happy. I love cooking up a
> feast.....
>
> Sea Yawl,
> Johnny Mc
>
>
yabut, what the hell is texas gunpowder?? Anyone??

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

Steve Calvin wrote:
> Johnny Mc wrote:
>> It may not have been perfect, but the fanily as very
>> happy with the chili. thanks for helping me everone. I
>> am smiling and happy. I love cooking up a feast.....
>>
>> Sea Yawl,
>> Johnny Mc
>>
>>
> yabut, what the hell is texas gunpowder?? Anyone??
>

I dunno, but it *must* be strong or hot. 1/16 tsp isn't very much

BOB

Dave,
Ozarks as in Arkansas? My old stomping ground.
lucy

"Dave W." > wrote in message
...
> In article >,
> "Johnny Mc" > wrote:
>
>> Okay this is a recipe I modified and want to modify more maybe. It was
>> posted to me in homebrewing group. Any comments or suggestion to make it
>> better. I am planning on cooking it today.
>> -----------------------------------------------------------------
>> Beer Chili:
>>
> <snip>
>> 1 can pinto beans, drained
>> 1 can black beans, drained
> <snip>
>
> Get the beans out of there. That is the only major problem with your
> recipe. Once the beans are gone you can start modifying it towards a
> perfect beer chili.
>
> Regards,
> Dave W.
>
> --
> Living in the Ozarks
> For email, edu will do.
>
> During times of universal deceit, telling the truth
> becomes a revolutionary act. - George Orwell, (1903-1950)

Texans are particular about putting beans in a 'bowl of red'.
Dudes who do that usually get executed.
lucy

"Johnny Mc" > wrote in message
...
> >"Dave W." > wrote in message
> ...
>> In article >,
>> "Johnny Mc" > wrote:
>>
>>> Okay this is a recipe I modified and want to modify more maybe. It was
>>> posted to me in homebrewing group. Any comments or suggestion to make it
>>> better. I am planning on cooking it today.
>>> -----------------------------------------------------------------
>>> Beer Chili:
>>>
>> <snip>
>>> 1 can pinto beans, drained
>>> 1 can black beans, drained
>> <snip>
>>
>> Get the beans out of there. That is the only major problem with your
>> recipe. Once the beans are gone you can start modifying it towards a
>> perfect beer chili.
>>
>> Regards,
>> Dave W.
>>
>>
>
> Okay, I will cut the.......... beans
>
> --
>
> Just Brew It!
> Johnny Mc
>
> To E-mail me, just cut the "CRAP"!
> ~~~~~~~~~~~~~~~~~~~~~~~~
>
>

Still chuckling over the "save the beans!" lol
Who knew newsgroups were so funny.. wish I'd stumbled across them years ago.
lucy

"Charles Gifford" > wrote in message
ink.net...
>
> "Dave W." > wrote in message
> ...
>> In article >,
>> "Johnny Mc" > wrote:
>>
>> > Okay this is a recipe I modified and want to modify more maybe. It was
>> > posted to me in homebrewing group. Any comments or suggestion to make
>> > it
>> > better. I am planning on cooking it today.
>> > -----------------------------------------------------------------
>> > Beer Chili:
>> >
>> <snip>
>> > 1 can pinto beans, drained
>> > 1 can black beans, drained
>> <snip>
>>
>> Get the beans out of there. That is the only major problem with your
>> recipe. Once the beans are gone you can start modifying it towards a
>> perfect beer chili.
>>
>> Regards,
>> Dave W.
>
> Nope. Can't have the tomatoes either. Nor the bell peppers, powders, and
> cayenne. That ain't chili. The beer is ok as it has been titled "Beer
> Chili"
> which is enough of a modifier to satisfy me. ;-)
>
> Charlie
>
>

Real texas chili consists of chunks of beef, spices, masa and water.

(said lucy, trying to throw a monkey wrench into the whole thing)


"Bob Myers" > wrote in message
...
>
> "Johnny Mc" > wrote in message
> ...
>> Okay this is a recipe I modified and want to modify more maybe. It was
>> posted to me in homebrewing group. Any comments or suggestion to make it
>> better. I am planning on cooking it today.
>> -----------------------------------------------------------------
>> Beer Chili:
>>
>> 1 # ground beef
>> 1 # ground pork
>> 1 bell pepper, chopped
>> 1 onion, chopped
>> 1 cans "Mexican-style" stewed tomatoes
>> 1 can tomato sauce
>> 1 can pinto beans, drained
>> 1 can black beans, drained
>
> My Texas in-laws would stop you right there while yelling,
> "Oh my GAWD, he's RUIINED it! Durn fool put BEANS
> in his CHILI!!!!!"
>
> I personally tend to agree - "chili" is a concoction consisting
> of meat in a spicy and sometimes tomato-based sauce, but
> it ain't got none a' them thar beans in it...but I would tend to
> use more diplomatic language...:-) The bell pepper, I would
> question but am willing to overlook...
>
> Bob M.
>
>

.....needs more gunpowder.
lucy

"Johnny Mc" > wrote in message
...
> Okay, I just finished the chili and well, My daughter tasted and said "It
> is
> good, I like it, is tastes a little like beer smells a little." So I guess
> it was a success! I really changes the recipe A LOT! because I did not go
> to
> the store and had to make due. Personally I think it tastes great!
> Here is the recipe, be rude with comments if you must, but it came out
> good.
> -------------------------------------------------------------------
> 2 # Ground pork
> 1 Onion chopped
> 1 Can Rotel Tomatos
> 1 can Tomato soup
> 1 1/2 - 12 oz. beers
> 3/4 tsp Celery flakes
> 3/4 tsp Garlic powder
> 1/2 tsp Cummin
> 3/4 Agenano
> 1 tsp Chili powder
> 1/16 tsp texas Gunpowder
> 1/2 tsp Salt
> 1/2 tsp Black peppe
> 3/4 tsp Worchisire sauce
> 1 double fist full pinto beans (sorry I did not measure it)
> ---------------------------------------------------------------
> Well, I came out great and I am going back for seconds.
> I did not have the fresh peppers, because I never made it to the store,
> but I will next time.
>
> Thanks a million,
> Johnny Mc
>
>

Steve replied to Charlie:

>> Fine. Just don't call it chili.
>>
>> Charlie
>>
>
> Aw, lighten up Charlie. It ain't brain surgery that we're talking about.
> How many things/recipes do you know of that there aren't a massive amount
> of variations on based on geography, ethnic influences, etc. It's only
> cookin' and it's all good. (well, most of it anyhow)

Right. Let's call it "Chile Alfredo" to distinguish it from REAL chili.

Bob

Steve wrote:

> What the h*** is texas Gunpowder though? Obviously it's something with
> heat but I've never heard the term before.

Texas Gunpowder is ground jalapeños, but I was under the impression that the
company had either discontinued it or gone out of business.

Bob

Bob wrote:
> Steve wrote:
>
>
>>What the h*** is texas Gunpowder though? Obviously it's something with
>>heat but I've never heard the term before.
>
>
> Texas Gunpowder is ground jalapeños, but I was under the impression that the
> company had either discontinued it or gone out of business.
>
> Bob
>
>

ah, thanks Bob. That should be a pretty mild mixture then. (Notice I
refrained from calling it ch---) ;-)

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

In article > ,
"Lucy" > wrote:

> Dave,
> Ozarks as in Arkansas? My old stomping ground.
> lucy
>
Well, gee, Lucy! You are missed. Come back and visit some time. ;^)

Regards from Fayetteville!
Dave W.

--
Living in the Ozarks
For email, edu will do.

During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)

In article >,
Damsel > wrote:

> On Wed, 26 Jan 2005 14:23:50 -0800, Jim Davis >
> wrote:
>
> >Well gosh folks, I'm a 68 year young Texan and been eating chili since
> >eating it in the cotton rows back in the 40's. Mama used to sometimes
> >bring a big pot along to the field and just warm it up at dinner (lunch)
> >time. Those high-falootin' folks who could afford to make chile without
> >using beans to stretch it further, more power to 'em but it ain't the
> >chili I've grown up with.
>
> I think I love you!
>
> Carol

And I think you're both Philistines! So there!

And people wonder why America has a flatulence problem.

Regards,
Dave W.

--
Living in the Ozarks
For email, edu will do.

During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)

Johnny Mc wrote:

> Okay, I just finished the chili and well, My daughter tasted and said "It is
> good, I like it, is tastes a little like beer smells a little." So I guess
> it was a success! I really changes the recipe A LOT! because I did not go to
> the store and had to make due. Personally I think it tastes great!
> Here is the recipe, be rude with comments if you must, but it came out good.

Well...it's not My Chile

http://home.pacbell.net/macknet/mychile.html

But if you liked it, that's what counts.

Tip on using beer in chili: use it to soak the dried spices
and ground chiles before adding to the rest of the ingredients.
I came across a Terlingua Chili Contest recipe published in
a newspaper article back in the 1970s. The chili maker said
the carbonation from the beer helped release the flavors from
the spices and chile. Don't know whether it's true or not,
but I've been doing so ever since with good results.

Rich