If someone has a good chili recipe, I would appreciate them posting it or
emailing it to me. Thanks.

Uncle bob

UB,

What are you looking for? White Chili, Red Chili, classic, unusual,
Beans or none, ground meat, hot as fire?

Jeff

"Uncle Bob" <Tim > wrote in message
...
> If someone has a good chili recipe, I would appreciate them posting it or
> emailing it to me. Thanks.
>
> Uncle bob
>
>

UB,

What are you looking for? White Chili, Red Chili, classic, unusual,
Beans or none, ground meat, hot as fire?

Jeff

"Uncle Bob" <Tim > wrote in message
...
> If someone has a good chili recipe, I would appreciate them posting it or
> emailing it to me. Thanks.
>
> Uncle bob
>
>

red, starting with about 2 lbs of coarse-ground chuck, no beans. I can
figure the heat out for myself.

"Jeff Russell" > wrote in message
news:fQaYc.86742$mD.45693@attbi_s02...
> UB,
>
> What are you looking for? White Chili, Red Chili, classic, unusual,
> Beans or none, ground meat, hot as fire?
>
> Jeff
>
> "Uncle Bob" <Tim > wrote in message
> ...
> > If someone has a good chili recipe, I would appreciate them posting it
or
> > emailing it to me. Thanks.
> >
> > Uncle bob
> >
> >
>
>

red, starting with about 2 lbs of coarse-ground chuck, no beans. I can
figure the heat out for myself.

"Jeff Russell" > wrote in message
news:fQaYc.86742$mD.45693@attbi_s02...
> UB,
>
> What are you looking for? White Chili, Red Chili, classic, unusual,
> Beans or none, ground meat, hot as fire?
>
> Jeff
>
> "Uncle Bob" <Tim > wrote in message
> ...
> > If someone has a good chili recipe, I would appreciate them posting it
or
> > emailing it to me. Thanks.
> >
> > Uncle bob
> >
> >
>
>

On Sat, 28 Aug 2004 21:00:42 -0500, "Uncle Bob" <Tim >
wrote:

>If someone has a good chili recipe, I would appreciate them posting it or
>emailing it to me. Thanks.
>
>Uncle bob
>

Bob,

I'm sending along my recipe by e-mail because it's long and I've
posted it here (I think) before. To me, chili con carne is the Tex-Mex
dish, and so that's what I've sent.

My recipe is still available on line by looking in Google Groups for
"David Wright chili" (no quotation marks). The URL is long and clumsy,
and, for some reason, I couldn't get tinyurl to translate it.

David

On Sat, 28 Aug 2004 21:00:42 -0500, "Uncle Bob" <Tim >
wrote:

>If someone has a good chili recipe, I would appreciate them posting it or
>emailing it to me. Thanks.
>
>Uncle bob
>

Bob,

I'm sending along my recipe by e-mail because it's long and I've
posted it here (I think) before. To me, chili con carne is the Tex-Mex
dish, and so that's what I've sent.

My recipe is still available on line by looking in Google Groups for
"David Wright chili" (no quotation marks). The URL is long and clumsy,
and, for some reason, I couldn't get tinyurl to translate it.

David

On Sun, 29 Aug 2004 14:43:21 GMT, David Wright
> wrote:

>On Sat, 28 Aug 2004 21:00:42 -0500, "Uncle Bob" <Tim >
>wrote:
>
>>If someone has a good chili recipe, I would appreciate them posting it or
>>emailing it to me. Thanks.
>>
>>Uncle bob
>>
>
>Bob,
>
>I'm sending along my recipe by e-mail because it's long and I've
>posted it here (I think) before. To me, chili con carne is the Tex-Mex
>dish, and so that's what I've sent.
>
>My recipe is still available on line by looking in Google Groups for
>"David Wright chili" (no quotation marks). The URL is long and clumsy,
>and, for some reason, I couldn't get tinyurl to translate it.
>

Actually I tried this, and the ONLY post that came up was THIS ONE. I
would really like this recipe. If it's not too much trouble could you
send it to mrsdon(at)hotpop.com?

TIA

Em

The first half of our lives is ruined by our parents,
and the second half by our children.
--- Clarence Darrow
(make that YOUR children).

On Sun, 29 Aug 2004 14:43:21 GMT, David Wright
> wrote:

>On Sat, 28 Aug 2004 21:00:42 -0500, "Uncle Bob" <Tim >
>wrote:
>
>>If someone has a good chili recipe, I would appreciate them posting it or
>>emailing it to me. Thanks.
>>
>>Uncle bob
>>
>
>Bob,
>
>I'm sending along my recipe by e-mail because it's long and I've
>posted it here (I think) before. To me, chili con carne is the Tex-Mex
>dish, and so that's what I've sent.
>
>My recipe is still available on line by looking in Google Groups for
>"David Wright chili" (no quotation marks). The URL is long and clumsy,
>and, for some reason, I couldn't get tinyurl to translate it.
>

Actually I tried this, and the ONLY post that came up was THIS ONE. I
would really like this recipe. If it's not too much trouble could you
send it to mrsdon(at)hotpop.com?

TIA

Em

The first half of our lives is ruined by our parents,
and the second half by our children.
--- Clarence Darrow
(make that YOUR children).

On Sun, 29 Aug 2004 14:43:21 GMT, David Wright
> wrote:

>On Sat, 28 Aug 2004 21:00:42 -0500, "Uncle Bob" <Tim >
>wrote:
>
>>If someone has a good chili recipe, I would appreciate them posting it or
>>emailing it to me. Thanks.
>>
>>Uncle bob
>>
>
>Bob,
>
>I'm sending along my recipe by e-mail because it's long and I've
>posted it here (I think) before. To me, chili con carne is the Tex-Mex
>dish, and so that's what I've sent.
>
>My recipe is still available on line by looking in Google Groups for
>"David Wright chili" (no quotation marks). The URL is long and clumsy,
>and, for some reason, I couldn't get tinyurl to translate it.
>

Actually I tried this, and the ONLY post that came up was THIS ONE. I
would really like this recipe. If it's not too much trouble could you
send it to mrsdon(at)hotpop.com?

TIA

Em

The first half of our lives is ruined by our parents,
and the second half by our children.
--- Clarence Darrow
(make that YOUR children).

On Fri, 03 Sep 2004 00:01:44 -0500, Auntie Em >
wrote:


>Actually I tried this, and the ONLY post that came up was THIS ONE. I
>would really like this recipe. If it's not too much trouble could you
>send it to mrsdon(at)hotpop.com?
>
>TIA
>
>Em
>
OK, I just sent it. Thanks for asking, and let me know if you have
questions.

David

On Fri, 03 Sep 2004 00:01:44 -0500, Auntie Em >
wrote:


>Actually I tried this, and the ONLY post that came up was THIS ONE. I
>would really like this recipe. If it's not too much trouble could you
>send it to mrsdon(at)hotpop.com?
>
>TIA
>
>Em
>
OK, I just sent it. Thanks for asking, and let me know if you have
questions.

David

On Fri, 03 Sep 2004 12:32:13 GMT, David Wright
> wrote:

>On Fri, 03 Sep 2004 00:01:44 -0500, Auntie Em >
>wrote:
>
>
>>Actually I tried this, and the ONLY post that came up was THIS ONE. I
>>would really like this recipe. If it's not too much trouble could you
>>send it to mrsdon(at)hotpop.com?
>>
>>TIA
>>
>>Em
>>
>OK, I just sent it. Thanks for asking, and let me know if you have
>questions.
>
>David

Got it David, and muchas gracias. It looks great and I can't wait to
try it out on Sunday! Yum!

Em
The first half of our lives is ruined by our parents,
and the second half by our children.
--- Clarence Darrow
(make that YOUR children).

On Fri, 03 Sep 2004 12:32:13 GMT, David Wright
> wrote:

>On Fri, 03 Sep 2004 00:01:44 -0500, Auntie Em >
>wrote:
>
>
>>Actually I tried this, and the ONLY post that came up was THIS ONE. I
>>would really like this recipe. If it's not too much trouble could you
>>send it to mrsdon(at)hotpop.com?
>>
>>TIA
>>
>>Em
>>
>OK, I just sent it. Thanks for asking, and let me know if you have
>questions.
>
>David

Got it David, and muchas gracias. It looks great and I can't wait to
try it out on Sunday! Yum!

Em
The first half of our lives is ruined by our parents,
and the second half by our children.
--- Clarence Darrow
(make that YOUR children).

http://home.flash.net/~rockware/chili.html

"Uncle Bob" <Tim > wrote in message
...
> If someone has a good chili recipe, I would appreciate them posting it or
> emailing it to me. Thanks.
>
> Uncle bob
>
>

http://home.flash.net/~rockware/chili.html

"Uncle Bob" <Tim > wrote in message
...
> If someone has a good chili recipe, I would appreciate them posting it or
> emailing it to me. Thanks.
>
> Uncle bob
>
>

On Sat, 28 Aug 2004 21:00:42 -0500, "Uncle Bob" <Tim >
wrote:

>If someone has a good chili recipe, I would appreciate them posting it or
>emailing it to me. Thanks.
>
>Uncle bob
>

Bob,

Did you get a recipe that you like? I sent you mine, and maybe other
people sent theirs, but I, at least, haven't heard back. Have you
eaten some good home-made chili lately?

David

On Sat, 28 Aug 2004 21:00:42 -0500, "Uncle Bob" <Tim >
wrote:

>If someone has a good chili recipe, I would appreciate them posting it or
>emailing it to me. Thanks.
>
>Uncle bob
>

Bob,

Did you get a recipe that you like? I sent you mine, and maybe other
people sent theirs, but I, at least, haven't heard back. Have you
eaten some good home-made chili lately?

David

David, I would appreciate your recipe.

Chuck Fiedler

On Tue, 14 Sep 2004 17:36:24 GMT, David Wright
> wrote:

>On Sat, 28 Aug 2004 21:00:42 -0500, "Uncle Bob" <Tim >
>wrote:
>
>>If someone has a good chili recipe, I would appreciate them posting it or
>>emailing it to me. Thanks.
>>
>>Uncle bob
>>
>
>Bob,
>
>Did you get a recipe that you like? I sent you mine, and maybe other
>people sent theirs, but I, at least, haven't heard back. Have you
>eaten some good home-made chili lately?
>
>David

David, I would appreciate your recipe.

Chuck Fiedler

On Tue, 14 Sep 2004 17:36:24 GMT, David Wright
> wrote:

>On Sat, 28 Aug 2004 21:00:42 -0500, "Uncle Bob" <Tim >
>wrote:
>
>>If someone has a good chili recipe, I would appreciate them posting it or
>>emailing it to me. Thanks.
>>
>>Uncle bob
>>
>
>Bob,
>
>Did you get a recipe that you like? I sent you mine, and maybe other
>people sent theirs, but I, at least, haven't heard back. Have you
>eaten some good home-made chili lately?
>
>David

Uncle Bob wrote:
> If someone has a good chili recipe, I would appreciate them posting it or
> emailing it to me. Thanks.
>
> Uncle bob
>
>

2 lbs. chili meat
salt to taste
1 tsp garlic powder
1 tsp cominos
2-3 Tbs. prepared chili powder, or to taste
14.5 -15 oz. can diced tomatoes
sm. can diced green chilis
two large diced potatoes (optional)
mashed potato flakes

Take your ground meat and brown it in a heavy skillet, breaking it up
with a spatula or spoon as you do so; salt it to taste. When it's half
browned, add an onion that you've chopped into nifty bite-sized pieces.
When the meat is totally browned and the onion translucent, drain all
but about 2-3 Tbs. fat from the skillet. Move the meat and onion to one
side of the skillet. Tilting the skillet slightly so that the remaining
fat pools on one side, stir in garlic powder, 1 cominos (cumin) or more
to taste, prepared chili powder or to taste, and enough of the juice
from the diced tomatoes to form a loose paste. Allow this paste to
bubble to itself for about 15-20 seconds. Bring the meat over from the
side of the pan and blend with the seasoning paste. Dump everything
into your chili pot, and add the rest of the diced tomatoes and juice
and enough water to cover everything to a depth of about half an inch.
Let this bubble on a medium low heat for at least 2 hours, adding more
water as it cooks down. After the first hour and a half, add the diced
potato if you're using it. After 2 hours, add the green chilis and
simmer 10 more minutes. At this point, your chili will look thin
(because it is!). To thicken it, add mashed potato flakes until it's as
thick as you want it to be; the flakes will not affect the taste of the
chili. Serve with chopped onion, shredded cheddar or Mexican blend
cheese, yellow mustard, salsa, tamales, crackers, tortillas, over rice
or spaghetti or Fritos, just any way your little heart desires!

note: instead of diced potatoes, you can use hominy, kidney beans, pinto
beans, or corn if you wish. Or none if you want straight chili. Don't
substitute Jalapenos for green chilis!!!!! If you need more heat, add
red pepper flakes or ground red chili powder (not the same as prepared
chili powder).

I've been using this recipe for better than 30 years now, and have never
had a complaint.

Annie in Albuquerque
--
"Some mornings, it's just not worth chewing through the leather straps."
Emo Philips

Uncle Bob <Tim > wrote in message
...
> If someone has a good chili recipe, I would appreciate them posting it or
> emailing it to me. Thanks.
>
> Uncle bob
>
Have been cooking this more-or-less the same way for decades. It's not
"true" to anything except taste.
On the tongue of the beholder, if you will ...

Sue's 1960s Chili

This is our favorite chili recipe developed by trial and error over several
years.
Experiment with it until you find the right amount of each ingredient to
produce "just-right" chili for you.
This recipe has a tangy, mild flavor that won't ever fail if you observe
four basic rules:
(1) Don't leave any of the ingredients out entirely
(2) Use the brand names specified
(3) Don't substitue dehydrated vegetables for fresh ones
(4) Don't substitue Texas Pete type stuff for dried red peppers

2 lbs ground beef
2 med onions, quartered and sliced
1/3 cup chopped sweet peppers
2 tsp crushed red peppers
2 tsp pepper
2 tsp sugar
3 tsp salt

Combine in large skillet and brown meat over medium heat.
Drain excess grease and add:

20 oz botle of Del Monte ketsup
2 cans quartered tomatoes

Bring to a boil and allow most of liquid to boil down, then add:

2 17-oz cans Luck's dark red kidney beans
3/4 bottle hearty red wine (very dry)
1/2 oz unsweetened cooking chocolate

Bring to a low boil, stirring well.
Simmer on very low for three hours.
Taste chili after a couple of hours and add more of any ingredients to
taste.
Keep adding water to chili to hold desired consistency.

Serve with a tossed salad, sourdough rolls and cream cheese, red wine or
iced tea, and fruit for dessert.

I have a question for the Pros in this group :-)

I've been looking for a chili powder blend that replicates that wonderful dark, smoky
flavour common around San Antonio.

A commercial product from SA, called "5 Alarm Chili" incuded chili powder that was a
purplish-black colour, and tasted incredibly good, but I can't find it in Canadian
markets.

All the commercial chili powders I've bought are the colour of paprika, and they don't
have the taste I'm looking for. Can anyone tell me what I need to add to get that
marvellous rich chili taste?

--
"The Nizkor website (secretly financed by the ADL and other Jewish front
organizations) is behind it." (David Irving, whining about Google's
description of him as a disgraced historian.) Judge for yourself:
http://nizkor.org/hweb/people/i/irvi...ent-00-00.html

Start your research he
http://64.233.161.104/search?q=cache...as+style&hl=en

"Kenneth McVay OBC" > wrote in message
...
> I have a question for the Pros in this group :-)
>
> I've been looking for a chili powder blend that replicates that wonderful
dark, smoky
> flavour common around San Antonio.
>
> A commercial product from SA, called "5 Alarm Chili" incuded chili powder
that was a
> purplish-black colour, and tasted incredibly good, but I can't find it in
Canadian
> markets.
>
> All the commercial chili powders I've bought are the colour of paprika,
and they don't
> have the taste I'm looking for. Can anyone tell me what I need to add to
get that
> marvellous rich chili taste?
>
> --
> "The Nizkor website (secretly financed by the ADL and other Jewish front
> organizations) is behind it." (David Irving, whining about Google's
> description of him as a disgraced historian.) Judge for yourself:
> http://nizkor.org/hweb/people/i/irvi...ent-00-00.html

"Kenneth McVay OBC" > wrote in message
...
> I have a question for the Pros in this group :-)
>
> I've been looking for a chili powder blend that replicates that wonderful
dark, smoky
> flavour common around San Antonio.
>
> A commercial product from SA, called "5 Alarm Chili" incuded chili powder
that was a
> purplish-black colour, and tasted incredibly good, but I can't find it in
Canadian
> markets.
>
> All the commercial chili powders I've bought are the colour of paprika,
and they don't
> have the taste I'm looking for. Can anyone tell me what I need to add to
get that
> marvellous rich chili taste?
>
In a previous note I suggested you start your research using key words found
in the article.

To expedite an answer to your question, my guess is that the powder used in
San Antonio style Chile (where it was born) is dried and ground chile ancho
(fresh chile poblano, but when dried and ground is the darkest of all chiles
and is prolific throughout the Americas) then add cumin, which is not a
condiment used in 'original' Mexican recipes, and then add a Cayenne or
other ground red... red hot!... chile to give it the picante because a chile
ancho is not hot, just flavorful. There are dozens of online stores willing
to mail you powders if your Canadian postal service will let them through!

Wayne

In article >,
Wayne Lundberg > wrote:
>
>"Kenneth McVay OBC" > wrote in message
...
>> I have a question for the Pros in this group :-)
>>
>> I've been looking for a chili powder blend that replicates that wonderful
>dark, smoky
>> flavour common around San Antonio.
>>
>> A commercial product from SA, called "5 Alarm Chili" incuded chili powder
>that was a
>> purplish-black colour, and tasted incredibly good, but I can't find it in
>Canadian
>> markets.
>>
>> All the commercial chili powders I've bought are the colour of paprika,
>and they don't
>> have the taste I'm looking for. Can anyone tell me what I need to add to
>get that
>> marvellous rich chili taste?
>>
>In a previous note I suggested you start your research using key words found
>in the article.
>
>To expedite an answer to your question, my guess is that the powder used in
>San Antonio style Chile (where it was born) is dried and ground chile ancho
>(fresh chile poblano, but when dried and ground is the darkest of all chiles
>and is prolific throughout the Americas) then add cumin, which is not a
>condiment used in 'original' Mexican recipes, and then add a Cayenne or
>other ground red... red hot!... chile to give it the picante because a chile
>ancho is not hot, just flavorful. There are dozens of online stores willing
>to mail you powders if your Canadian postal service will let them through!

Thanks, Wayne. I brought dried Mexican Chile Negro back from a recent trip to California,
but it didn't have the taste I'm looking for... I have several others I'm going to try in
the next few weeks.

I'm also going to try toasted comino... never used it before.


--
"...the antisemite is immune to refutation from either facts or logic.
An antisemite has chosen to live in hatred, without regard to either
facts or logic." (Matas, David. Bloody Speech, p. 37)
The Nizkor Project: http://www.nizkor.org

"Kenneth McVay OBC" > wrote in message
...
> In article <kN%Se.189303$5N3.36455@bgtnsc05----
---snip for brevity---
>
> Thanks, Wayne. I brought dried Mexican Chile Negro back from a recent trip
to California,
> but it didn't have the taste I'm looking for... I have several others I'm
going to try in
> the next few weeks.
>
> I'm also going to try toasted comino... never used it before.
>
For what it's worth... a trip to the past in my time machine:

San Antonio is the meeting place of Mexican and future American convergence.
Horses and cattle had been introduced to the American continent by the
conquistadores in 1525 and by 1812 had migrated well into what is now the
United States. The proof being that Lewis and Clark hired horses from native
Americans well before 1812. That being said, in Mexico grand haciendas were
emerging under the protectorship of the King of Spain in exchange of gold
and other goodies from the newly conquered lands. These 'hacienderos' -
ranchers, if you will, grazed cattle and sold mostly to the Mexican
consumers. Sometime around when the Civil War was becoming apparent to
people in the boonies, people from the Piedmonts and other states migrated
West in search of open lands and the opportunity to grow crops, become
wealthy farmers, etc.

There may have been an occasional clash between Americans, Indians and
Spanish along this new meeting line which in effect became a kind of border.
A border in cultures more than a political border... which it eventually
became. But before the political border, the chili became what it is now -
the cement that binds two, and even three cultures.

Because there was an ample supply of cattle from Mexican haciendas, the
Americans learned how to barter and negotiate and take cattle on the hoof to
the buying population from Chicago to New York and all points in between.

But the cowboys and the Mexican Indians that helped herd were not allowed to
butcher and enjoy the benefits of their work. They were given the scraps
from the table of the hacienderos and buyers of cattle on the U
S side of the border. So what do you do with greasy, grimy, smelly leftovers
from a slaughtered cow being enjoyed by the upper class in this new
international Mecca of San Antonio?

Your Mexican cohort, who has ridden with you over the past two years herding
cattle to the market or simply watching over them and herding them to water
and then to slaughter.... you an immigrant from Scotland or Ireland where
the majority of cowboys came from... sit by a campfire ready to either bury
the guts of the animal or cook them in some manner as to not gag you... and
this little Mexican comes up with a bag filled with some kind of chile that
when added to a stinking pot of boiling beef entrails or pieces... and you
take a taste and it is marvelous beyond belief! What happens?

San Antonio becomes the food Mecca of the West with hundreds of pots
steaming with chile and served for a penny a bowl by willing, happy,
smiling, gorgeous Mexican ladies.

Look back into the past with open eyes and you will see this scene as the
original, first real meeting between Americans and Mexicans. And folks, food
continues to be the meeting place for both cultures where animosity and
hatred simply fades into nothingness.

Give me a bowl of San Antonio Chili and put the UN to shame.

Wayne

In article >,
Wayne Lundberg > wrote:

[interesting history]

>Give me a bowl of San Antonio Chili and put the UN to shame.

Although I am certainly not an expert, having only tasted San Antonio Chili twice (both
times at the Multicultural Fair on the UT campus in 1996), I can tell you that the chili
I tasted, which was delicious, did not have that dark smokey flavour I'm trying to run
down.

I had a wonderful meal at a Mexican restaurant & deli in SA during the same period, and
it DID have that deep flavour... other than the aforementioned "5-Alarm Chili Kit" from
SA, I haven't tasted it since :-(

--
"...the antisemite is immune to refutation from either facts or logic.
An antisemite has chosen to live in hatred, without regard to either
facts or logic." (Matas, David. Bloody Speech, p. 37)
The Nizkor Project: http://www.nizkor.org

"Wayne Lundberg" > wrote...
> To expedite an answer to your question, my guess is that the powder used in
> San Antonio style Chile (where it was born) is dried and ground chile ancho
> (fresh chile poblano, but when dried and ground is the darkest of all chiles
> and is prolific throughout the Americas) then add cumin, which is not a
> condiment used in 'original' Mexican recipes, and then add a Cayenne or
> other ground red... red hot!... chile to give it the picante because a chile
> ancho is not hot, just flavorful. There are dozens of online stores willing
> to mail you powders if your Canadian postal service will let them through!

Beware of cumin, also known as comino. I'm inclined to agree that it's
not typically used in authentic Mexican cooking, not unknown, but the
worst comino offenders I've seen are American "chili" seasonings. Note
the spelling "chilI" rather than "chilE" which indicates chile powder
mixed with other spices. I realize tastes differ, but to me comino is
just the most disgusting spice I've ever tasted. I just love chile, but
for some reason American manufacturers seem to think that chile and
comino are complementary, just like they seem to think lettuce belongs
on tacos. It is actually quite difficult to find pure chile powder
(chile puro en molido) in American supermarkets, at least anything
other than some fancy gourmet brand. In the American West you can
usually find it, pure chile ranging from mild to hot, but anywhere else
you get the chili con muchisimo comino that will give you Taco Bell
farts for 72 hours.

"Satan" > wrote in message
. ..
>
> "Wayne Lundberg" > wrote...
> > To expedite an answer to your question, my guess is that the powder used
in
> > San Antonio style Chile (where it was born) is dried and ground chile
ancho
> > (fresh chile poblano, but when dried and ground is the darkest of all
chiles
> > and is prolific throughout the Americas) then add cumin, which is not a
> > condiment used in 'original' Mexican recipes, and then add a Cayenne or
> > other ground red... red hot!... chile to give it the picante because a
chile
> > ancho is not hot, just flavorful. There are dozens of online stores
willing
> > to mail you powders if your Canadian postal service will let them
through!
>
> Beware of cumin, also known as comino. I'm inclined to agree that it's
> not typically used in authentic Mexican cooking, not unknown, but the
> worst comino offenders I've seen are American "chili" seasonings. Note
> the spelling "chilI" rather than "chilE" which indicates chile powder
> mixed with other spices. I realize tastes differ, but to me comino is
> just the most disgusting spice I've ever tasted. I just love chile, but
> for some reason American manufacturers seem to think that chile and
> comino are complementary, just like they seem to think lettuce belongs
> on tacos. It is actually quite difficult to find pure chile powder
> (chile puro en molido) in American supermarkets, at least anything
> other than some fancy gourmet brand. In the American West you can
> usually find it, pure chile ranging from mild to hot, but anywhere else
> you get the chili con muchisimo comino that will give you Taco Bell
> farts for 72 hours.
>
You are so on the money! Another irritant that drives me crazy in American
recipes be they in restaurants, frozen foods or packaged dry... the addition
of sugar! Try buying a natural food drink anywhere and look at the
contents... sucrose everywhere! One reason we don't eat out as often as we
used to is the obvious use of preservatives or taste enhancers and sugar.
That's what gives me the Taco Bell explosions in 24 hours!

But 'comino' is the ingredient that gives Texas chili it's greasy spoon
restaurant flavor and the Cayenne the heat... These two ingredients hardly
used at all in Mexico, if at all. Red chile de arbol? You bet! (But on the
side for each individual to doctor their food according to their taste - not
cooked in the meal as is done north of the border with the hotter being
better mind-set.


Wayne

"Wayne Lundberg" > wrote...
> But 'comino' is the ingredient that gives Texas chili it's greasy spoon
> restaurant flavor and the Cayenne the heat... These two ingredients hardly
> used at all in Mexico, if at all. Red chile de arbol? You bet! (But on the
> side for each individual to doctor their food according to their taste - not
> cooked in the meal as is done north of the border with the hotter being
> better mind-set.

I like hot, but I also like the flavor of chile. I use a lot of mild
pure chile powder then add a dash of hot sauce to taste. Mexicans are
fanatics about their chile, even Mexican movie theaters have a shaker
of chile (mild) to sprinkle on the popcorn. I tried it and it was so
good. Chile de arbol is too hot for me, someone once was sauteeing a
pan of it and it filled the kitchen up with toxic capsicum fumes.

I just moved to the San Francisco Bay Area and it's interesting that
Asians use many of the same spices as Mexicans. Both love chile
sauces and various combinations of hot and sour. I have a jar of
Tom Yum hot & sour soup paste from Thailand and Mexicans should love
it, it contains chile and lemongrass for a flavor similar to the
chile/limón candy Mexicans eat so much of, and a lot of other Asian
flavorings also contain tamarind.

San Francisco? Food Mecca of the world!!!

"Satan" > wrote in message
. ..
> "Wayne Lundberg" > wrote...
> > But 'comino' is the ingredient that gives Texas chili it's greasy spoon
> > restaurant flavor and the Cayenne the heat... These two ingredients
hardly
> > used at all in Mexico, if at all. Red chile de arbol? You bet! (But on
the
> > side for each individual to doctor their food according to their taste -
not
> > cooked in the meal as is done north of the border with the hotter being
> > better mind-set.
>
> I like hot, but I also like the flavor of chile. I use a lot of mild
> pure chile powder then add a dash of hot sauce to taste. Mexicans are
> fanatics about their chile, even Mexican movie theaters have a shaker
> of chile (mild) to sprinkle on the popcorn. I tried it and it was so
> good. Chile de arbol is too hot for me, someone once was sauteeing a
> pan of it and it filled the kitchen up with toxic capsicum fumes.
>
> I just moved to the San Francisco Bay Area and it's interesting that
> Asians use many of the same spices as Mexicans. Both love chile
> sauces and various combinations of hot and sour. I have a jar of
> Tom Yum hot & sour soup paste from Thailand and Mexicans should love
> it, it contains chile and lemongrass for a flavor similar to the
> chile/limón candy Mexicans eat so much of, and a lot of other Asian
> flavorings also contain tamarind.
>

The dish "chili" is not Mexican; it is a Texas food. Certainly it has a tie
to Mexican cuisine, but chili is Texan.

"Chili" is the stew made from meat and flavored with chiles and other
spices.

"Chili powder" is a pre-made seasoning base for making chili. Depending on
the maker, it contains ground dried chile (usually a variety of chiles), and
various spices that always include cumin seed.

"Powdered chile", is any chile that has been dried and ground. It contains
nothing else but the chile that is indicated on the lable.

If you don't like cumin, you will not enjoy chili as it is an essential
ingredient. I suggest that you try one of the many Mexican stews that do not
contain cumin.

Charlie

Satan wrote:

> Beware of cumin, also known as comino. I'm inclined to agree that it's
> not typically used in authentic Mexican cooking, not unknown, but the
> worst comino offenders I've seen are American "chili" seasonings. Note
> the spelling "chilI" rather than "chilE" which indicates chile powder
> mixed with other spices. I realize tastes differ, but to me comino is
> just the most disgusting spice I've ever tasted. I just love chile, but
> for some reason American manufacturers seem to think that chile and
> comino are complementary, just like they seem to think lettuce belongs
> on tacos. It is actually quite difficult to find pure chile powder
> (chile puro en molido) in American supermarkets, at least anything
> other than some fancy gourmet brand. In the American West you can
> usually find it, pure chile ranging from mild to hot, but anywhere else
> you get the chili con muchisimo comino that will give you Taco Bell
> farts for 72 hours.

You must be the poster who keeps changing his name. You were probably
Adolf Hitler a few months ago.

You were going off on comino then, too.

I've heard it was the other way around, that the comino *reduced* the
amount of flatulence. But, who knows? You eat a lot of beans, with or
without comino, you're gonna fart a lot.

And, whether comino tastes "right" in food depends on how you were
raised and what your favorite cook added to the beans, and how you
remember the maternal love that the food represented.

Back in the 1950's, my mom loved Mexican cooking and there was a
Mexican lady named Lizzie across the street who had a secret recipe for
pinto beans and ham hocks. My mom used to buy the flour for torillas
and the pinto beans and ham hocks and Lizzie would cook it all up and
we'd split the delicious results.

I tried for years to duplicate the taste of Lizzie's pinto beans and
ham and my attempts never came out "right" until I discovered comino on
the shelf at the supermarket.

Beans with comino just taste like motherly love to me.

(Aw, just shut up and EAT, kid, before I slap you upside the head
again!)