I made a big pot of chili for dinner, and used a little too much chili
powder, I think. It needed a tang, but don't like tomato in chili. I added
maybe two tablespoons of cider vinegar. It's perfect.

jay > wrote:
>On Tue, 2 Jan 2007 19:16:53 -0500, cybercat wrote:

>> maybe two tablespoons of cider vinegar. It's perfect.

>I always put a splash of cider vinegar in chili.

Or wine vinegar, depending.

The exception is tomatillo-based chilis, which often do not
need the vinegar.

Steve

"jay" > wrote in message
.. .
> On Tue, 2 Jan 2007 19:16:53 -0500, cybercat wrote:
>
>> maybe two tablespoons of cider vinegar. It's perfect.
>
> I always put a splash of cider vinegar in chili.
>

Well I wish I had asked you!



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Is yours a chili with tomatoes/beans or just pure meat ?

cybercat wrote:
> I made a big pot of chili for dinner, and used a little too much chili
> powder, I think. It needed a tang, but don't like tomato in chili. I added
> maybe two tablespoons of cider vinegar. It's perfect.
>
>

Hello, Steve!
You wrote on Wed, 03 Jan 2007 22:00:57 +0100:

SY> Is yours a chili with tomatoes/beans or just pure meat ?

SY> cybercat wrote:
??>> I made a big pot of chili for dinner, and used a little
??>> too much chili powder, I think. It needed a tang, but
??>> don't like tomato in chili. I added maybe two tablespoons
??>> of cider vinegar. It's perfect.
??>>

If you don't want tomatoes, have you thought about tomatilloes?
They tend to cook down well. I always include them in chili and
often don't use beans.

Incidentally, have you ever tried Cincinatti Chili? It's a very
good example of "cross-cultural contamination" and I love it.
You can even leave out the tomato component but don't forget to
add tomatilloes! One recipe is from Jeff and Kate Hirsch
http://www.mainstreetdental.com/recipes.htm but needs a boost
from tomatilloes and jalapenos, IMHO!!


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

"Steve Y" > wrote in message
...
> Is yours a chili with tomatoes/beans or just pure meat ?

Just meat and light kidney beans, which I add at the end. Every now and then
I dump in some salsa, with adds a bit of peppers and tomatoes, but I never
use
much. How do you make yours?

>
> cybercat wrote:
>> I made a big pot of chili for dinner, and used a little too much chili
>> powder, I think. It needed a tang, but don't like tomato in chili. I
>> added maybe two tablespoons of cider vinegar. It's perfect.




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: On Tue, 2 Jan 2007 19:16:53 -0500, cybercat wrote:
:
: > maybe two tablespoons of cider vinegar. It's perfect.

: I always put a splash of cider vinegar in chili.

: jay


Instead of cider vinegar, I add cayenne pepper sauce. That then adds
chile flavor and vinegar tang at the same time.

The recipe that I have ended up using will probably frighten the purists
and get me banned from the US but I like it.

Day One I brown the minced meat and add to it lightly fried onions and
garlic. I then added black pepper, chili powder and cumin that I pound
in a pestle and mortar. I then add sun dried tomatoes and canned sweet
peppers, both finely chopped, a whole cinammon stick and a tin of tinned
tomatoes. I also add fresh peppers, quantity depends on what I have and
who is eating the final product. If I need more liquid then I add
Eurofizz type beer. This gets brought to the boil and then simmered for
an hour or so.

Day Two. I bring back to the boil and then add the kidney beans and
simmer for an hour to warm the beans through.

I have been known to use dried sun dried tomatoes sweet peppers that get
reconstituted in beef stock.

Steve



cybercat wrote:
> "Steve Y" > wrote in message
> ...
>> Is yours a chili with tomatoes/beans or just pure meat ?
>
> Just meat and light kidney beans, which I add at the end. Every now and then
> I dump in some salsa, with adds a bit of peppers and tomatoes, but I never
> use
> much. How do you make yours?
>
>> cybercat wrote:
>>> I made a big pot of chili for dinner, and used a little too much chili
>>> powder, I think. It needed a tang, but don't like tomato in chili. I
>>> added maybe two tablespoons of cider vinegar. It's perfect.
>
>
>
>

Hello, James!
You wrote to Steve Y on Wed, 3 Jan 2007 16:13:54 -0500:

JS> Incidentally, have you ever tried Cincinatti Chili?
JS> It's a very good example of "cross-cultural contamination"
JS> and I

Looking at the recipe, I was reminded of a recent thread on
savory uses of chocolate. Cincinatti Chili uses cocoa in the
recipe I prefer as do several other Mexican recipes!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

"Steve Y" > wrote in message
...
> The recipe that I have ended up using will probably frighten the purists
> and get me banned from the US but I like it.
>
> Day One I brown the minced meat and add to it lightly fried onions and
> garlic. I then added black pepper, chili powder and cumin that I pound in
> a pestle and mortar. I then add sun dried tomatoes and canned sweet
> peppers, both finely chopped, a whole cinammon stick and a tin of tinned
> tomatoes. I also add fresh peppers, quantity depends on what I have and
> who is eating the final product. If I need more liquid then I add
> Eurofizz type beer. This gets brought to the boil and then simmered for an
> hour or so.
>
> Day Two. I bring back to the boil and then add the kidney beans and simmer
> for an hour to warm the beans through.
>
> I have been known to use dried sun dried tomatoes sweet peppers that get
> reconstituted in beef stock.
>

It sounds delicious, actually. I don't object to tomatoes as much as I
object
to chili that resembles spaghetti and meat sauce. There are times when I
dump a bit of salsa in to get some tomato and pepper chunks. I think I
would like your chili!



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> wrote in message
...
>: On Tue, 2 Jan 2007 19:16:53 -0500, cybercat wrote:
> :
> : > maybe two tablespoons of cider vinegar. It's perfect.
>
> : I always put a splash of cider vinegar in chili.
>
> : jay
>
>
> Instead of cider vinegar, I add cayenne pepper sauce. That then adds
> chile flavor and vinegar tang at the same time.

I have done this, Harry. This time I did not have any, and I had added
too much chili powder so it needed serious help. (Had a thick, muddy,
overseasoned taste.) I added red pepper flakes for heat.



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Should you be planning on passing through Lyon, let me know and I'll
prepare one for you.

Steve

cybercat wrote:

>
> It sounds delicious, actually. I don't object to tomatoes as much as I
> object
> to chili that resembles spaghetti and meat sauce. There are times when I
> dump a bit of salsa in to get some tomato and pepper chunks. I think I
> would like your chili!
>
>
>

Hello, cybercat!
You wrote on Thu, 4 Jan 2007 12:33:09 -0500:


c> "Steve Y" > wrote in message
c> ...
??>> The recipe that I have ended up using will probably
??>> frighten the purists and get me banned from the US but I
c> It sounds delicious, actually. I don't object to tomatoes
as
c> much as I object
c> to chili that resembles spaghetti and meat sauce. There are
c> times when I dump a bit of salsa in to get some tomato and
c> pepper chunks. I think I would like your chili!

I suppose a number of rfc readers also look at r.food.recipes.
Today, there is a particularly unappetizing recipe for "Easy
White Chile" (so help me, it probably would be pink and have no
discernable kick!)

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not