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> 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 > > I shall call it "Beertomatoebean Chili" Say it fast and as one word to pronounce it right Now as far as powders, I put "Texas Gunpowder" it for sure! -- Just Brew It! Johnny Mc To E-mail me, just cut the "CRAP"! ~~~~~~~~~~~~~~~~~~~~~~~~ |
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>"Bob" > wrote in message
... > 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 > My in-laws bought a case of it and they keep it sealed in there deep freeze. They gave me some for Christmas. If I put more than 1/16 tsp in, my wife can't eat it (too HOT). I add a dash to my bowl. -- Just Brew It! Johnny Mc To E-mail me, just cut the "CRAP"! ~~~~~~~~~~~~~~~~~~~~~~~~ |
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> ....needs more gunpowder.
> lucy  > I agree!!!! -- Just Brew It! Johnny Mc To E-mail me, just cut the "CRAP"! ~~~~~~~~~~~~~~~~~~~~~~~~ |
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>Dave W." > wrote in message
... > 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. > Hmmmmmm...... Never considered it a problem. I guess if you eat whole garlic before the beans, it will just smell like you are cooking Italian food then. -- Just Brew It! Johnny Mc To E-mail me, just cut the "CRAP"! ~~~~~~~~~~~~~~~~~~~~~~~~ |
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On Wed, 26 Jan 2005 22:59:54 -0500, Steve Calvin
> wrote: >yabut, what the hell is texas gunpowder?? Anyone?? I believe it's powdered jalapenos. modom "Dallas is a rich man with a death wish in his eyes." -- Jimmie Dale Gilmore |
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On 27 Jan 2005 00:44:23 -0600, "Bob" >
wrote: >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 > Curry modom "Dallas is a rich man with a death wish in his eyes." -- Jimmie Dale Gilmore |
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Bob wrote:
> 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 Hee Hee. I was trying to figure out how to get Alfredo into this thread. Good job! BOB not Bob (or notbob either) |
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Johnny Mc wrote:
>>"Bob" > wrote in message ... >>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 >> > > > My in-laws bought a case of it and they keep it sealed in there deep freeze. > They gave me some for Christmas. If I put more than 1/16 tsp in, my wife > can't eat it (too HOT). I add a dash to my bowl. > Ground jalapeños are available by the pound from http://www.myspicer.com Best regards, Bob |
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"Damsel" > wrote in message ... > 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. "Midwestern" chili might also include macaroni and other atrocities.... :-) Bob M. |
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>"zxcvbob" > wrote in message
... > Johnny Mc wrote: >>>"Bob" > wrote in message .. . >>>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 >>> >> >> >> My in-laws bought a case of it and they keep it sealed in there deep >> freeze. They gave me some for Christmas. If I put more than 1/16 tsp in, >> my wife can't eat it (too HOT). I add a dash to my bowl. >> > > > Ground jalapeños are available by the pound from http://www.myspicer.com > > Best regards, > Bob COOL!!! -- Just Brew It! Johnny Mc To E-mail me, just cut the "CRAP"! ~~~~~~~~~~~~~~~~~~~~~~~~ |
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On Thu, 27 Jan 2005 11:23:16 -0700, "Bob Myers"
> wrote: >"Midwestern" chili might also include macaroni and >other atrocities.... Nah, with macaroni, it's usually "goulash" (don't blame me - I don't call it that). In other regions, I believe it's called "chili mac". -- "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_ |
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On Thu, 27 Jan 2005 08:59:07 -0600, "Dave W." >
wrote: >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. <Damsel turns around and releases exhaust fumes into Dave's face, all the while happily eating a big bowl of chili with beans, tomatoes, and green peppers, topped with shredded cheddar> Phyllis -- "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_ |
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"Damsel" > wrote in message ... > 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 Midwestern Chili sounds mighty fine Carol! It is descriptive and light on the tongue. I think the use of "Chili" on it's own or "Texas Chili" should have some restrictions. Adding another name to it is perfectly fine in my mind. I love "Cincinnati Chili"! I've tried using beer in chili but didn't much care for it. I like to drink my beer. Nevertheless, give it a try -- you might like it. Use a full bodied beer though. Charlie |
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"Johnny Mc" > wrote in message ... > > I shall call it > "Beertomatoebean Chili" > Say it fast and as one word to pronounce it right > > Now as far as powders, I put "Texas Gunpowder" it for sure! > > -- > > Just Brew It! > Johnny Mc I like it!! Charlie |
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"Damsel" > wrote in message ... > 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 > -- Oh! Oh! I'll bet beet chili would be good! Charlie, looking for his SAVE THE BEET t-shirt and Brussels sprout shooter to use against infidels |
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On Fri, 28 Jan 2005 02:32:28 GMT, "Charles Gifford"
> wrote: >"Damsel" > wrote in message .. . >> >> 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 > >Midwestern Chili sounds mighty fine Carol! It is descriptive and light on >the tongue. I think the use of "Chili" on it's own or "Texas Chili" should >have some restrictions. Adding another name to it is perfectly fine in my >mind. I love "Cincinnati Chili"! I've tried using beer in chili but didn't >much care for it. I like to drink my beer. Nevertheless, give it a try -- >you might like it. Use a full bodied beer though. > >Charlie Okay, kiddo. I'll go in and change the title of my chili recipe. Glad you approve! 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_ |
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On Fri, 28 Jan 2005 02:38:37 GMT, "Charles Gifford"
> wrote: >Oh! Oh! I'll bet beet chili would be good! The beets would certainly add a lot of color, reducing the amount of spices needed to achieve that rich, red hue. >Charlie, looking for his SAVE THE BEET t-shirt and Brussels sprout shooter >to use against infidels Dayam! You're prepared, Charlie! 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_ |
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"Lucy" > wrote in message om... > Real texas chili consists of chunks of beef, spices, masa and water. > > (said lucy, trying to throw a monkey wrench into the whole thing) > Try to stop your impulse to put any monkey wrenches into your chili Lucy! If necessary, get some help. It can only lead to disaster! ;-) Charlie, concerned |
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"Charles Gifford" > wrote in message ink.net... > > "Lucy" > wrote in message > om... >> Real texas chili consists of chunks of beef, spices, masa and water. >> >> (said lucy, trying to throw a monkey wrench into the whole thing) >> > > Try to stop your impulse to put any monkey wrenches into your chili Lucy! > If > necessary, get some help. It can only lead to disaster! ;-) > > Charlie, concerned <in trumped up southern accent> But.. But... Maw sez it gived 'em flavur!! lubbs! lucy P.S... You're not Charlie Brown by any chance, are you? If so.. c'mere and kick this football I'm holding! |
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"Charles Gifford" > wrote in message ink.net... > Try to stop your impulse to put any monkey wrenches into your chili Lucy! If > necessary, get some help. It can only lead to disaster! ;-) Not at all! The monkey wrench is a time-honored test for the spiciness of your chili; if, after stirring with the wrench for five minutes, more than half the wrench still remains, then you have to add more... And you don't ever worry about the half that comes up missing, of course, since we all know that everyone needs more iron in their diets.... :-) :-) :-) Bob M. |
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"Bob Myers" > wrote in message ... > > "Charles Gifford" > wrote in message > ink.net... > >> Try to stop your impulse to put any monkey wrenches into your chili Lucy! > If >> necessary, get some help. It can only lead to disaster! ;-) > > Not at all! The monkey wrench is a time-honored test > for the spiciness of your chili; if, after stirring with the > wrench for five minutes, more than half the wrench still > remains, then you have to add more... > > And you don't ever worry about the half that comes > up missing, of course, since we all know that everyone > needs more iron in their diets.... > > :-) :-) :-) > > Bob M I love puns! LOL lucy |
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In article >,
Damsel > wrote: > On Thu, 27 Jan 2005 08:59:07 -0600, "Dave W." > > wrote: > > >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. > > <Damsel turns around and releases exhaust fumes into Dave's face, all the > while happily eating a big bowl of chili with beans, tomatoes, and green > peppers, topped with shredded cheddar> > > Phyllis Ewww..... Oh! Yikes! I give up. I take it back. Just promise you won't do that again! 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) |
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On Fri, 28 Jan 2005 06:42:36 -0600, "Dave W." >
wrote: >In article >, > Damsel > wrote: > >> On Thu, 27 Jan 2005 08:59:07 -0600, "Dave W." > >> wrote: >> >> >And people wonder why America has a flatulence problem. >> >> <Damsel turns around and releases exhaust fumes into Dave's face, all the >> while happily eating a big bowl of chili with beans, tomatoes, and green >> peppers, topped with shredded cheddar> >> >> Phyllis > >Ewww..... Oh! Yikes! I give up. I take it back. Just promise you won't >do that again! > >Regards? >Dave W. You didn't like the machine-gun effect? I've worked pretty hard to perfect that technique.  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_ |
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Arri London > wrote:
> '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. Here's my chili recipe, approximated. beef (3 lbs of chunks) beer (1 can) onions (2) garlic (6 cloves) chiles (a few tablespoons of ancho chile powder) (a few tablespoons of new mexico chile powder) (6 chopped chipotles in adobo) cumin (a couple teaspoons) oregano (a couple teaspoons) salt (a couple tablespoons) Brown beef. Brown onions and garlic in beef fat. Combine all ingredients in large pot. Simmer until tender. 2+ hours. Serve over pinto beans and rice. just |
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Just wrote:
> Arri London > wrote: > >>'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. > > > Here's my chili recipe, approximated. > > beef (3 lbs of chunks) > beer (1 can) > onions (2) > garlic (6 cloves) > chiles (a few tablespoons of ancho chile powder) > (a few tablespoons of new mexico chile powder) > (6 chopped chipotles in adobo) > cumin (a couple teaspoons) > oregano (a couple teaspoons) > salt (a couple tablespoons) > > Brown beef. Brown onions and garlic in beef fat. > Combine all ingredients in large pot. Simmer until tender. 2+ hours. > Serve over pinto beans and rice. > > just > You forgot to list the water. (Or reduce the salt and use canned beef broth.) But it looks a whole lot better than most. Best regards, Bob |
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"Lucy" > wrote in message om... > > Not at all! The monkey wrench is a time-honored test > > for the spiciness of your chili; if, after stirring with the > > wrench for five minutes, more than half the wrench still > > remains, then you have to add more... > > > > And you don't ever worry about the half that comes > > up missing, of course, since we all know that everyone > > needs more iron in their diets.... > > > > :-) :-) :-) > > > > Bob M > I love puns! LOL What, you think I wasn't serious? Y'all ain't never been a-havin' no chili in the Republic o' Texas, have ya now, missy? Bob M. |
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zxcvbob > wrote:
> Just wrote: >> beef (3 lbs of chunks) >> beer (1 can) >> onions (2) >> garlic (6 cloves) >> chiles (a few tablespoons of ancho chile powder) >> (a few tablespoons of new mexico chile powder) >> (6 chopped chipotles in adobo) >> cumin (a couple teaspoons) >> oregano (a couple teaspoons) >> salt (a couple tablespoons) > You forgot to list the water. (Or reduce the salt and use canned beef > broth.) But it looks a whole lot better than most. I don't add any water. I cook it in a covered pot. The onions and beef release enough liquid to make a nice, thick, chili. No thickeners added. When I first put everything in the pot, it looks like there isn't nearly enough liquid. By the time everything simmers for a while, there is plenty. I've never measured how much salt I add, but it seems to take a ton before it tastes right -- maybe because I don't use any beef broth. Just |
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"Bob Myers" > wrote in message ... > > Not at all! The monkey wrench is a time-honored test > for the spiciness of your chili; if, after stirring with the > wrench for five minutes, more than half the wrench still > remains, then you have to add more... > > And you don't ever worry about the half that comes > up missing, of course, since we all know that everyone > needs more iron in their diets.... > > :-) :-) :-) > > Bob M. Excellent Bob! Most excellent!. Get that wrench durn clean too! Charlie |
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"Bob Myers" > wrote in message ... > > "Lucy" > wrote in message > om... > >> > Not at all! The monkey wrench is a time-honored test >> > for the spiciness of your chili; if, after stirring with the >> > wrench for five minutes, more than half the wrench still >> > remains, then you have to add more... >> > >> > And you don't ever worry about the half that comes >> > up missing, of course, since we all know that everyone >> > needs more iron in their diets.... >> > >> > :-) :-) :-) >> > >> > Bob M >> I love puns! LOL > > What, you think I wasn't serious? > > Y'all ain't never been a-havin' no chili in the Republic > o' Texas, have ya now, missy? > > Bob M. Bob.. ah live in da republic of tejas, kind sir.. lucy i figgered yew'd like hearin this.. paw usedta call me 'missy' LOL "git offa yer high horse there, lil missy" lucy .. born in jo-jah, raised in arkinsawl, now in tejas. |
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"Charles Gifford" > wrote in message k.net... > > "Bob Myers" > wrote in message > ... >> >> Not at all! The monkey wrench is a time-honored test >> for the spiciness of your chili; if, after stirring with the >> wrench for five minutes, more than half the wrench still >> remains, then you have to add more... >> >> And you don't ever worry about the half that comes >> up missing, of course, since we all know that everyone >> needs more iron in their diets.... >> >> :-) :-) :-) >> >> Bob M. > > Excellent Bob! Most excellent!. Get that wrench durn clean too! > > Charlie > I better cool it.. that last post to Bob made my spell-checker smoke! lucy |
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sounds good to me, just!
lucy "Just" > wrote in message ... > zxcvbob > wrote: >> Just wrote: >>> beef (3 lbs of chunks) >>> beer (1 can) >>> onions (2) >>> garlic (6 cloves) >>> chiles (a few tablespoons of ancho chile powder) >>> (a few tablespoons of new mexico chile powder) >>> (6 chopped chipotles in adobo) >>> cumin (a couple teaspoons) >>> oregano (a couple teaspoons) >>> salt (a couple tablespoons) >> You forgot to list the water. (Or reduce the salt and use canned beef >> broth.) But it looks a whole lot better than most. > > I don't add any water. I cook it in a covered pot. The onions > and beef release enough liquid to make a nice, thick, chili. No > thickeners added. When I first put everything in the pot, it looks > like there isn't nearly enough liquid. By the time everything simmers > for a while, there is plenty. I've never measured how much salt I > add, but it seems to take a ton before it tastes right -- maybe > because I don't use any beef broth. > > Just > |
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Could use more onion. Could use some papprika. Could use real minced garlic. Kill the onion and garlic powder - why put poop in your soup... Swap the can of tomato sauce for tomatos. Add diced celery. Maybe some cilantro. Add corn meal disolved in the liquid of your choice to thicken if necessary toward the end of cooking. Beers vary in taste, I don't think I'd use steam beer, IPA, Guiness, or anything too roasted or highly hopped as hops in a bittering agent and too dark roasted MIGHT make people think you burned the chili... Use finely diced rather than ground meat.
Also needs salt... Quote:
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And how would you all react to me putting Sun Dried Tomatoes in mine ?
(courtesy of James Oliver Esq ) Steve Dave W. wrote: > 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. > |
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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 Maybe you should just drink those beers instead of wasting them in that slop... you can't make chili without chilis. |
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Sheldon wrote:
>>1/2 tsp cayenne pepper >>2 bottles beer > > > Maybe you should just drink those beers instead of wasting them in that > slop... you can't make chili without chilis. > And just what do you call cayenne, sheldon? Pasta perhaps? It is minimal at best, I agree. And isn't there some chili in the Mexican-style stewed tomatoes? jim |
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