looking for chili recesipes

Dennis Hostter wrote:
> looking for chili recesipes
>

Google it and you'll find thousands of them.

Pull this group up in groups.goggle.com and search and you'll find many
more.

Simple.


jim

On Sun, 17 Apr 2005 14:59:56 -0700, JimLane wrote:

> Dennis Hostter wrote:
> > looking for chili recesipes
> >
>
> Google it and you'll find thousands of them.
>
> Pull this group up in groups.goggle.com and search and you'll find many
> more.
>
> Simple.
>
But first Google has to correct his spelling.

sf wrote:
> On Sun, 17 Apr 2005 14:59:56 -0700, JimLane wrote:
>
>
>> Dennis Hostter wrote:
>> > looking for chili recesipes
>> >
>>
>> Google it and you'll find thousands of them.
>>
>> Pull this group up in groups.goggle.com and search and you'll find many
>> more.
>>
>> Simple.
>>
>
> But first Google has to correct his spelling.

It will ask him what he really wants and hook 'em up. BTW, you'll find
recipes no matter what the spelling.


jim

JimLane > wrote:

>sf wrote:

>> But first Google has to correct his spelling.

>It will ask him what he really wants and hook 'em up. BTW, you'll find
>recipes no matter what the spelling.

One of my favorite hot sauces, some Halal stuff from Pakistan,
says "chilli sauce" on the bottle. "Shrangri-La" brand. It's
the real thing too so maybe the rest of us are spelling it wrong.

Steve

Steve Pope wrote:
>
> JimLane > wrote:
>
> >sf wrote:
>
> >> But first Google has to correct his spelling.
>
> >It will ask him what he really wants and hook 'em up. BTW, you'll find
> >recipes no matter what the spelling.
>
> One of my favorite hot sauces, some Halal stuff from Pakistan,
> says "chilli sauce" on the bottle. "Shrangri-La" brand. It's
> the real thing too so maybe the rest of us are spelling it wrong.
>
> Steve

LOL that is the UK English (hence Colonial) spelling.

On Sun, 17 Apr 2005 20:02:16 -0700, JimLane wrote:

> you'll find recipes no matter what the spelling.

Ain't that the truth!

A little birdie told me that (Dennis Hostter) said:

>looking for chili recesipes

Black beans are SO much better than kidney beans. You can make a direct
substitution in any recipe.


* Exported from MasterCook *

Damsel's Midwestern Black Bean Chili

Recipe By amsel in dis Dress
Serving Size : 16 Preparation Time :0:00
Categories : stews/chilis

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces dried black beans -- rinsed and sorted
1 pound ground beef
1 pound beef stew meat -- 1/2" cubes
1 medium onion -- finely chopped
1 medium green pepper -- finely chopped
1 clove garlic -- finely minced
28 ounces crushed tomatoes
5 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
water -- as needed

Rinse and sort the beans. Place into a 3-quart saucepan with 2 quarts of
water. Bring to a boil, and remove from heat. Let stand for one hour.
Drain; add fresh water, and bring to a second boil. Reduce heat and simmer
for one hour. Drain.

Coat stew meat with a small amount of flour. While beans are cooking,
brown ground beef and stew meat in a 4-quart saucepan (start the ground
beef first, so there is some fat in the pan to keep the stew meat from
sticking). When meat is browned, add the onion and green pepper. Cook
until the onion is translucent. Drain off any excess fat. Add garlic,
tomatoes, and spices. Simmer until beans are ready. Add beans and water,
if needed. Cook until beans are desired texture. Adjust seasonings if
needed.

Serve with crackers and shredded cheddar or monterey jack cheese.

Yield:
"4 quarts"

- - - - - - - - - - - - - - - - - - -

Per serving: 256 Calories (kcal); 11g Total Fat; (37% calories from fat);
18g Protein; 23g Carbohydrate; 40mg Cholesterol; 244mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
--
Coming at you live, from beautiful Lake Woebegon

I've only recently discovered the wonderful flavor of cardamom in
chili. It may already be an ingredient in chili powder, but an extra
1/4-1/2 tsp to a pot of chili gives it a great flavor. It's very
expensive (second only to saffron), but lasts a long time.

On Sun, 17 Apr 2005 11:05:27 -0400, (Dennis
Hostter) wrote:

>looking for chili recesipes

Gary wrote:
> I've only recently discovered the wonderful flavor of cardamom in
> chili. It may already be an ingredient in chili powder, but an extra
> 1/4-1/2 tsp to a pot of chili gives it a great flavor. It's very
> expensive (second only to saffron), but lasts a long time.

I use it in "Cardamom Spiced Meatloaf" and it truly is delightful. The
aromas in the house are incredibly sensuous, but I never considered it
particularly costly?

Goomba38 wrote:
> Gary wrote:
>
>> I've only recently discovered the wonderful flavor of cardamom in
>> chili. It may already be an ingredient in chili powder, but an extra
>> 1/4-1/2 tsp to a pot of chili gives it a great flavor. It's very
>> expensive (second only to saffron), but lasts a long time.
>
>
> I use it in "Cardamom Spiced Meatloaf" and it truly is delightful. The
> aromas in the house are incredibly sensuous, but I never considered it
> particularly costly?

Its a little spendy if you buy it at the megamart. I buy it at a middle
eastern market for about 5% of the megamart price and it is probably a
lot fresher too.

On 2006-02-04, Gary > wrote:

> 1/4-1/2 tsp to a pot of chili gives it a great flavor. It's very
> expensive....

????

Here in the SFBA, with our large Indian presence, cardamom is fairly
inexpensive. I can buy the already shelled seeds by the pound. I
love cardamom in sweets. One of my faves is cardamom baklava.

nb

Gary wrote:
>
> I've only recently discovered the wonderful flavor of cardamom in
> chili. It may already be an ingredient in chili powder, but an extra
> 1/4-1/2 tsp to a pot of chili gives it a great flavor. It's very
> expensive (second only to saffron), but lasts a long time.
>

Try buying it in an Asian shop. Cardamom is not very expensive relative
to other spices.