"Wayne Boatwright" > wrote in message
3.184...
> Oh pshaw, on Sun 09 Dec 2007 09:36:16p, Julie Bove meant to say...
>
I don't know what
>>> was in those seasonings, but apart from a really nasty flavor, it was
>>> so salty I couldn't eat it. The whole pot went into the garbage. What
>>> a waste of ingredients!
>>
>> That's too bad. I once bought some bean seasoning. I don't know what
>> was in it either but it wasn't good and it too was far too salty for my
>> tastes. Maybe made by the same company.
>>
>>
>>
>
> Who knows, it might be. I really like salt, but this was even too much
> for
> me. Ordinarily when I make chili, I don't usually add salt because so
> many
> of the products going into the pot already have some salt added; e.g.,
> tomatoe products, beans, etc. I rarely have to add any even after its
> finished and I taste it for seasoning. Well, neer again. I'll stick to
> my
> tried and true!



Wayne, I am interested in what chile(s) your Chili powder/seasoning/blend
use? Do you know?

Oh pshaw, on Thu 13 Dec 2007 12:53:42a, Gunner meant to say...

>
> "Wayne Boatwright" > wrote in message
> 3.184...
>> Oh pshaw, on Sun 09 Dec 2007 09:36:16p, Julie Bove meant to say...
>>
> I don't know what
>>>> was in those seasonings, but apart from a really nasty flavor, it was
>>>> so salty I couldn't eat it. The whole pot went into the garbage.
What
>>>> a waste of ingredients!
>>>
>>> That's too bad. I once bought some bean seasoning. I don't know what
>>> was in it either but it wasn't good and it too was far too salty for my
>>> tastes. Maybe made by the same company.
>>>
>>>
>>>
>>
>> Who knows, it might be. I really like salt, but this was even too much
>> for me. Ordinarily when I make chili, I don't usually add salt because
>> so many of the products going into the pot already have some salt
added;
>> e.g., tomatoe products, beans, etc. I rarely have to add any even after
>> its finished and I taste it for seasoning. Well, neer again. I'll
stick
>> to my tried and true!
>
>
>
> Wayne, I am interested in what chile(s) your Chili powder/seasoning/blend
> use? Do you know?
>
>
>

This is my usual recipe. I normally use ground New Mexico Chilies for the
"chili powder". Make no mistake, this is definitely a "midwestern" style
chili, the type I grew up on. It's definitely not a Texas "bowl o' red".
:-)


* Exported from MasterCook *

"chili" From the Pantry

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds lean ground beef
3 tablespoons olive oil
1 large onion -- 1/4" dice
5 cloves garlic -- finely minced
1 large serrano pepper -- 1/4" dice
2 each jalapeno peppers -- chopped
1/2 cup chili powder
2 teaspoons cumin seed
2 teaspoons coriander seed
2 teaspoons oregano -- (Mexican preferred)
1 each bay leaf
2 tablespoons light brown sugar
1 tablespoon worcestershire sauce
1 can diced tomatoes with jajapeno peppers
1 can Mexican-style stewed tomatoes -- finely crushed
1 can tomato soup, condensed
2 cans kidney beans -- dark red
1 can kidney beans -- light red
1 cup v-8® vegetable juice -- approximately

In a large pot brown beef until all moisture is evaporated, leaving it
somewhat chunky. Remove meat from pot and set aside, but do not drain.

In the same pot heat olive oil, then add onion and cook slowly until
transparent and tender.

Add garlic and peppers, and continue cooking until peppers are tender.

Meanwhile, combine cumin seed, coriander seed, oregano, and bay leaf, and
grind in a spice mill until finely ground. Combine spice mixture
thoroughly with chili powder and brown sugar.

Drain and thoroughly rinse kidney beans. Set aside.

Return meat to pot and stir to combine with sauteed vegetables. Add the
spice mixture and combine well.

Add Worcestershire sauce, diced tomatoes, stewed tomatoes, and tomato soup.
Add V-8 Juice to slightly thin mixture. (Do not add to much at this
point.)

Bring mixture to a slow simmer, stirring frequently. Add reserved kidney
beans and stir gently to combine.

Return to slow simmer and cook on very low heat, covered, for 1-1/2 hours,
stirring occasionally to prevent burning.

Chili may be thinned further with additional V-9 Juice, beer, or water,
according to taste. However, we prefer and serve it very thick.


--
Wayne Boatwright

Date: December(XII) 12th(XII),2007(MMVII)

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