Some time ago a friend gave me a packet of chili seasonings which I put in
the pantry for later use. This was a couple of months ago. Early this
morning I decided to put on a pot of chili to have for dinner and
remembered this packet. Apart from this seasoning packet, I used all the
chli ingredients I always use, except for seasonings. The first taste made
me want to spit it out. It was godawful! 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!

--
Wayne Boatwright

Date: Sunday, December(XII) 9th(IX),2007(MMVII)

*******************************************
Today is: Second Sunday of Advent
Countdown 'til Christmas
2wks 3hrs 30mins
*******************************************
'Not a morning person' doesn't even
begin to cover it.

"Wayne Boatwright" > wrote in message
3.184...
> Some time ago a friend gave me a packet of chili seasonings which I put in
> the pantry for later use. This was a couple of months ago. Early this
> morning I decided to put on a pot of chili to have for dinner and
> remembered this packet. Apart from this seasoning packet, I used all the
> chli ingredients I always use, except for seasonings. The first taste
> made
> me want to spit it out. It was godawful! 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!
>
> --
> Wayne Boatwright


Sorry, Wayne. I've certainly had my share of those golden moments.
It always makes me feel bad when I'm throwing away perfectly good
ingredients.
Make sure you make note of the brand.
Dee Dee

Oh pshaw, on Sun 09 Dec 2007 08:56:35p, Dee.Dee meant to say...

>
> "Wayne Boatwright" > wrote in message
> 3.184...
>> Some time ago a friend gave me a packet of chili seasonings which I put
in
>> the pantry for later use. This was a couple of months ago. Early this
>> morning I decided to put on a pot of chili to have for dinner and
>> remembered this packet. Apart from this seasoning packet, I used all
the
>> chli ingredients I always use, except for seasonings. The first taste
>> made me want to spit it out. It was godawful! 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!
>>
>> --
>> Wayne Boatwright
>
>
> Sorry, Wayne. I've certainly had my share of those golden moments.
> It always makes me feel bad when I'm throwing away perfectly good
> ingredients.
> Make sure you make note of the brand.
> Dee Dee
>
>
>

I've already thrown the package away, but I'll know it if I ever see it.
I've never seen it in a store before. Don't know where they got it.

--
Wayne Boatwright

Date: 12(XII)/9(IX)/07(MMVII)

*******************************************
Today is: Second Sunday of Advent
Countdown 'til Christmas
2wks 3hrs
*******************************************
Dislexics of the world, UNTIE!
*******************************************

"Wayne Boatwright" > wrote in message
3.184...
> Some time ago a friend gave me a packet of chili seasonings which I put in
> the pantry for later use. This was a couple of months ago. Early this
> morning I decided to put on a pot of chili to have for dinner and
> remembered this packet. Apart from this seasoning packet, I used all the
> chli ingredients I always use, except for seasonings. The first taste
> made
> me want to spit it out. It was godawful! 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.

Oh pshaw, on Sun 09 Dec 2007 09:36:16p, Julie Bove meant to say...

>
> "Wayne Boatwright" > wrote in message
> 3.184...
>> Some time ago a friend gave me a packet of chili seasonings which I put
>> in the pantry for later use. This was a couple of months ago. Early
>> this morning I decided to put on a pot of chili to have for dinner and
>> remembered this packet. Apart from this seasoning packet, I used all
>> the chli ingredients I always use, except for seasonings. The first
>> taste made me want to spit it out. It was godawful! 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 Boatwright

Date: Sun, 12(XII)/9(IX)/2007(MMVII)

*******************************************
Today is: Second Sunday of Advent
Countdown 'til Christmas
2wks 2hrs 30mins
*******************************************
Reality is a place where bad things
could happen.

Wayne Boatwright > wrote in
3.184:

> Don't know where they got it.
>

But now you know why they gave it away...

I give spice blends I buy and discover I don't like to my Daughter with
instructions if she doesn't like it to chuck it, because if she doesn't
want it, I am chucking it.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Oh pshaw, on Sun 09 Dec 2007 10:30:39p, hahabogus meant to say...

> Wayne Boatwright > wrote in
> 3.184:
>
>> Don't know where they got it.
>>
>
> But now you know why they gave it away...
>
> I give spice blends I buy and discover I don't like to my Daughter with
> instructions if she doesn't like it to chuck it, because if she doesn't
> want it, I am chucking it.
>

I suspect that my friend was not personally familiar with this spice mix,
as she is not inclined to make chili. I wouldn't wish this mess on anyone,
nor do I think would she. I'm sure she had never tried it herself.

--
Wayne Boatwright

Date: Sunday, Dec 9th,2007

*******************************************
Today is: Second Sunday of Advent
Countdown 'til Christmas
2wks 1hrs 15mins
*******************************************
No job around the house is done until
you bleed on it.

Wayne Boatwright wrote:
> Some time ago a friend gave me a packet of chili seasonings which I put in
> the pantry for later use. This was a couple of months ago. Early this
> morning I decided to put on a pot of chili to have for dinner and
> remembered this packet. Apart from this seasoning packet, I used all the
> chli ingredients I always use, except for seasonings. The first taste made
> me want to spit it out. It was godawful! 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!
>

Thats why I don't like those mixes or combination things such as "lemon
pepper". Typically they are 90% salt with "something".

Wayne Boatwright wrote:
> Some time ago a friend gave me a packet of chili seasonings which I put in
> the pantry for later use. This was a couple of months ago. Early this
> morning I decided to put on a pot of chili to have for dinner and
> remembered this packet. Apart from this seasoning packet, I used all the
> chli ingredients I always use, except for seasonings. The first taste made
> me want to spit it out. It was godawful! 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. If it was only too salty, it might have been good over
boiled or baked potatoes. Or cook a big mess of pinto beans without any
salt and then use the chili to flavor them.

Bob

zxcvbob > wrote:

> That's too bad. If it was only too salty, it might have been
> good over boiled or baked potatoes. Or cook a big mess of pinto
> beans without any salt and then use the chili to flavor them.

Good ideas. The over-salty chili could be split into freezer
containers of one pint each, then the next several times you
make chili (using unsalted beans, unsalted tomatos etc.) you
could throw one in from the freezer.

This is assuming the only, or main problem is salt. If there
are other really off flavors as well you may indeed need the
toss the whole thing.

Steve

"Wayne Boatwright" > wrote in message
3.184...
> Some time ago a friend gave me a packet of chili seasonings which I put in
> the pantry for later use. This was a couple of months ago. Early this
> morning I decided to put on a pot of chili to have for dinner and
> remembered this packet. Apart from this seasoning packet, I used all the
> chli ingredients I always use, except for seasonings. The first taste
> made
> me want to spit it out. It was godawful! 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!
>
> --

> Wayne Boatwright

One reason for the awfull seasonings may be that there are a thousand
different opinions of what good chili should taste like. Good and bad
California versions, those dipsticks down in Texas who believe that chili is
red colored water, that godawful garbage from Cincinnati, that bell pepper
flavored laundry starch in a can from Staggs, etc. Maybe the people who
compiled the spice blend just didn't know any better.

Another reason is that many producers who sell commercial foods ruin them
with preservatives and cheap substitutes instead of good ingredients.

Sometimes there is just nothing better than a simple mix of a few quality
ingredients. Throw some good meat, beans, tomato, and chili powder (ground
dried chiles, cumin, etc.), and a few other ingredients together and let
them cook for a while and you will probably end up with something better
than most commercial products.

Mitch

Oh pshaw, on Mon 10 Dec 2007 07:45:44a, George meant to say...

> Wayne Boatwright wrote:
>> Some time ago a friend gave me a packet of chili seasonings which I put
>> in the pantry for later use. This was a couple of months ago. Early
>> this morning I decided to put on a pot of chili to have for dinner and
>> remembered this packet. Apart from this seasoning packet, I used all
>> the chli ingredients I always use, except for seasonings. The first
>> taste made me want to spit it out. It was godawful! 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!
>>
>
> Thats why I don't like those mixes or combination things such as "lemon
> pepper". Typically they are 90% salt with "something".

Thre are some really bad seasoning mixes out there. OTOH, thre are some
good ones. I try to stick with herbal blends that don't contain salt at
all, but this was definitely different, and it was a gift. I wouldn't have
purchased it myself.

--
Wayne Boatwright

Date: Mon, 12/10/2007

*******************************************
Countdown 'til Christmas
2wks 18hrs 15mins 55secs
*******************************************
If it weren't for lawyers, I think we
could have invented a universal
symbolic representation of reality.

Wayne Boatwright wrote:
> Some time ago a friend gave me a packet of chili seasonings which I put in
> the pantry for later use. This was a couple of months ago. Early this
> morning I decided to put on a pot of chili to have for dinner and
> remembered this packet. Apart from this seasoning packet, I used all the
> chli ingredients I always use, except for seasonings. The first taste made
> me want to spit it out. It was godawful! 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!


In my experience, dried herbs and spices can be left in the cupboard.
When they go stale, the flavor is less intense. You can get away with
using more of it for the same effect. The exceptions are chili powder
and paprika. When they get stale, they go bad and taste godawful, as
you describe. I keep those in the refrigerator. Even so, I taste them
before putting them in anything. They really need to be fresh. The
saltiness is another matter; I think the problem was the seasoning
packet's age.


--Lia

Oh pshaw, on Mon 10 Dec 2007 10:13:25a, l, not -l meant to say...

>
> On 9-Dec-2007, "Dee.Dee" > wrote:
>
>> It always makes me feel bad when I'm throwing away perfectly good
>> ingredients.
>
> Look at the bright side; at that point, they are no longer perfectly good
> ingredients. You're simply throwing out the garbage. ;-)

You're right l, it was just garbage. But I did hate wasting the money and
time spent putting it together.

--
Wayne Boatwright

Date: Mon, 12/10/2007

*******************************************
Countdown 'til Christmas
2wks 18hrs 15mins 55secs
*******************************************
If it weren't for lawyers, I think we
could have invented a universal
symbolic representation of reality.

Oh pshaw, on Mon 10 Dec 2007 10:24:07a, zxcvbob meant to say...

> Wayne Boatwright wrote:
>> Some time ago a friend gave me a packet of chili seasonings which I put
>> in the pantry for later use. This was a couple of months ago. Early
>> this morning I decided to put on a pot of chili to have for dinner and
>> remembered this packet. Apart from this seasoning packet, I used all
>> the chli ingredients I always use, except for seasonings. The first
>> taste made me want to spit it out. It was godawful! 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. If it was only too salty, it might have been good over
> boiled or baked potatoes. Or cook a big mess of pinto beans without any
> salt and then use the chili to flavor them.
>
> Bob

Aside from the saltiness, the flavor was beyond any salvation. UGH!

--
Wayne Boatwright

Date: Mon, 12/10/2007

*******************************************
Countdown 'til Christmas
2wks 18hrs 15mins 55secs
*******************************************
If it weren't for lawyers, I think we
could have invented a universal
symbolic representation of reality.

Oh pshaw, on Mon 10 Dec 2007 11:12:22a, Mitch Scherer meant to say...

>
> "Wayne Boatwright" > wrote in message
> 3.184...
>> Some time ago a friend gave me a packet of chili seasonings which I put
>> in the pantry for later use. This was a couple of months ago. Early
>> this morning I decided to put on a pot of chili to have for dinner and
>> remembered this packet. Apart from this seasoning packet, I used all
>> the chli ingredients I always use, except for seasonings. The first
>> taste made me want to spit it out. It was godawful! 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!
>>
>> --
>
>> Wayne Boatwright
>
> One reason for the awfull seasonings may be that there are a thousand
> different opinions of what good chili should taste like. Good and bad
> California versions, those dipsticks down in Texas who believe that
> chili is red colored water, that godawful garbage from Cincinnati, that
> bell pepper flavored laundry starch in a can from Staggs, etc. Maybe
> the people who compiled the spice blend just didn't know any better.
>
> Another reason is that many producers who sell commercial foods ruin
> them with preservatives and cheap substitutes instead of good
> ingredients.
>
> Sometimes there is just nothing better than a simple mix of a few
> quality ingredients. Throw some good meat, beans, tomato, and chili
> powder (ground dried chiles, cumin, etc.), and a few other ingredients
> together and let them cook for a while and you will probably end up with
> something better than most commercial products.
>
> Mitch
>
>

I very seldom use a pre-packaged mix for anything, especially chili. This
is my usual "midwestern" version of chili that I've posted here before.


* 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: Mon, 12/10/2007

*******************************************
Countdown 'til Christmas
2wks 18hrs 15mins 55secs
*******************************************
If it weren't for lawyers, I think we
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Oh pshaw, on Mon 10 Dec 2007 11:27:32a, Julia Altshuler meant to say...

> Wayne Boatwright wrote:
>> Some time ago a friend gave me a packet of chili seasonings which I put
>> in the pantry for later use. This was a couple of months ago. Early
>> this morning I decided to put on a pot of chili to have for dinner and
>> remembered this packet. Apart from this seasoning packet, I used all
>> the chli ingredients I always use, except for seasonings. The first
>> taste made me want to spit it out. It was godawful! 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!
>
>
> In my experience, dried herbs and spices can be left in the cupboard.
> When they go stale, the flavor is less intense. You can get away with
> using more of it for the same effect. The exceptions are chili powder
> and paprika. When they get stale, they go bad and taste godawful, as
> you describe. I keep those in the refrigerator. Even so, I taste them
> before putting them in anything. They really need to be fresh. The
> saltiness is another matter; I think the problem was the seasoning
> packet's age.
>
>
> --Lia
>
>

Could be, Lia. I do use dried herbs, but I buy very small quantities of
them that I can use in a short period of time.

Spices that I like to keep on hand, if they aren't used almost daily, are
kept on a shelf in my upright freezer. I find they don't lose their
freshness.

If I can anticipate the need, I will buy fresh herbs to put into a dish.

--
Wayne Boatwright

Date: Mon, 12/10/2007

*******************************************
Countdown 'til Christmas
2wks 18hrs 15mins 55secs
*******************************************
If it weren't for lawyers, I think we
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symbolic representation of reality.

In article 4>,
says...
> Some time ago a friend gave me a packet of chili seasonings which I put in
> the pantry for later use. This was a couple of months ago. Early this
> morning I decided to put on a pot of chili to have for dinner and
> remembered this packet. Apart from this seasoning packet, I used all the
> chli ingredients I always use, except for seasonings. The first taste made
> me want to spit it out. It was godawful! 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!
>
>

Got this from epicurious.com. One bit of advice, do the biscuits at 400F
for 15 minutes. Otherwise they blacken on the bottom of the baking
sheet.

The Chili con carne is excellent. I like beans and meat in a chili and
this did not disappoint. You can adjust the red pepper flake quantity
but I go full strength. The cheese in the biscuits is enough to put out
the fire.

For the shortcake biscuits
1 1/2 cups all-purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
1/4 pound sharp Cheddar, grated coarse (about 1 1/2 cups)
four 2-inch pickled jalapeño chilies, seeded and minced (wear rubber
gloves)
1 cup sour cream

For the chili con carne
2 large onions, chopped (about 3 cups)
1/4 cup vegetable oil
1 tablespoon minced garlic
2 carrots, sliced thin
3 pounds boneless beef chuck, ground coarse in batches in a food
processor or by the butcher
1/4 cup chili powder
1 tablespoon ground cumin
2 tablespoons paprika
1 tablespoon crumbled dried orégano
1 tablespoon dried hot red pepper flakes, or to taste
two 8-ounce cans tomato sauce
1 1/4 cups beef broth
3 tablespoons cider vinegar
a 19-ounce can kidney beans, rinsed and drained
2 green bell peppers, chopped
Preparation
Make the shortcake biscuits
Into a bowl sift together the flour, the baking powder, the baking soda,
and the salt, add the butter, and blend the mixture until it resembles
coarse meal. Stir in the Cheddar and the chilies, add the sour cream,
and stir the mixture until it just forms a soft but not sticky dough.
Knead the dough gently 6 times on a lightly floured surface, roll or pat
it out 1/2 inch thick, and with a 3 1/2-inch cookie cutter cut out 6
rounds. Bake the rounds on an ungreased baking sheet in the middle of a
preheated 425°F. oven for 15 to 17 minutes, or until they are golden.

Make the chili con carne
In a kettle cook the onions in the oil over moderately low heat,
stirring occasionally, until they are softened, add the garlic and the
carrots, and cook the mixture, stirring, for 1 minute. Add the chuck and
cook it over moderate heat, stirring and breaking up any lumps, for 10
minutes, or until it is no longer pink. Add the chili powder, the cumin,
the paprika, the orégano, and the red pepper flakes and cook the
mixture, stirring, for 1 minute. Add the tomato sauce, the broth, and
the vinegar, bring the mixture to a boil, and simmer it, covered,
stirring occasionally, for 50 minutes to 1 hour, or until the meat is
tender. Add the kidney beans, the bell peppers, and salt and black
pepper to taste and simmer the mixture, uncovered, for 15 minutes, or
until the bell peppers are tender.

Arrange a biscuit, heated and split, on each of the 6 dinner plates,
spoon the chili con carne over the bottom half, and cover it with the
top half of the biscuit.

Oh pshaw, on Mon 10 Dec 2007 12:08:43p, T meant to say...

> Got this from epicurious.com. One bit of advice, do the biscuits at 400F
> for 15 minutes. Otherwise they blacken on the bottom of the baking
> sheet.
>
> The Chili con carne is excellent. I like beans and meat in a chili and
> this did not disappoint. You can adjust the red pepper flake quantity
> but I go full strength. The cheese in the biscuits is enough to put out
> the fire.
>
> For the shortcake biscuits
> 1 1/2 cups all-purpose flour
> 2 teaspoons double-acting baking powder
> 1/2 teaspoon baking soda
> 1/2 teaspoon salt
> 2 tablespoons cold unsalted butter, cut into bits
> 1/4 pound sharp Cheddar, grated coarse (about 1 1/2 cups)
> four 2-inch pickled jalapeño chilies, seeded and minced (wear rubber
> gloves)
> 1 cup sour cream
>
> For the chili con carne
> 2 large onions, chopped (about 3 cups)
> 1/4 cup vegetable oil
> 1 tablespoon minced garlic
> 2 carrots, sliced thin
> 3 pounds boneless beef chuck, ground coarse in batches in a food
> processor or by the butcher
> 1/4 cup chili powder
> 1 tablespoon ground cumin
> 2 tablespoons paprika
> 1 tablespoon crumbled dried orégano
> 1 tablespoon dried hot red pepper flakes, or to taste
> two 8-ounce cans tomato sauce
> 1 1/4 cups beef broth
> 3 tablespoons cider vinegar
> a 19-ounce can kidney beans, rinsed and drained
> 2 green bell peppers, chopped
> Preparation
> Make the shortcake biscuits
> Into a bowl sift together the flour, the baking powder, the baking soda,
> and the salt, add the butter, and blend the mixture until it resembles
> coarse meal. Stir in the Cheddar and the chilies, add the sour cream,
> and stir the mixture until it just forms a soft but not sticky dough.
> Knead the dough gently 6 times on a lightly floured surface, roll or pat
> it out 1/2 inch thick, and with a 3 1/2-inch cookie cutter cut out 6
> rounds. Bake the rounds on an ungreased baking sheet in the middle of a
> preheated 425°F. oven for 15 to 17 minutes, or until they are golden.
>
> Make the chili con carne
> In a kettle cook the onions in the oil over moderately low heat,
> stirring occasionally, until they are softened, add the garlic and the
> carrots, and cook the mixture, stirring, for 1 minute. Add the chuck and
> cook it over moderate heat, stirring and breaking up any lumps, for 10
> minutes, or until it is no longer pink. Add the chili powder, the cumin,
> the paprika, the orégano, and the red pepper flakes and cook the
> mixture, stirring, for 1 minute. Add the tomato sauce, the broth, and
> the vinegar, bring the mixture to a boil, and simmer it, covered,
> stirring occasionally, for 50 minutes to 1 hour, or until the meat is
> tender. Add the kidney beans, the bell peppers, and salt and black
> pepper to taste and simmer the mixture, uncovered, for 15 minutes, or
> until the bell peppers are tender.
>
> Arrange a biscuit, heated and split, on each of the 6 dinner plates,
> spoon the chili con carne over the bottom half, and cover it with the
> top half of the biscuit.
>

Thanks, Tony. A very different chili than what I usually make, and it
sounds delicious. Saved and filed.

--
Wayne Boatwright

Date: Mon, 12/10/2007

*******************************************
Countdown 'til Christmas
2wks 18hrs 15mins 55secs
*******************************************
If it weren't for lawyers, I think we
could have invented a universal
symbolic representation of reality.

On Dec 10, 12:12 pm, "Mitch Scherer" > wrote:
> "Wayne Boatwright" > wrote in message
> 3.184...
>
> > Some time ago a friend gave me a packet of chili seasonings which I put in
> > the pantry for later use. This was a couple of months ago. Early this
> > morning I decided to put on a pot of chili to have for dinner and
> > remembered this packet. Apart from this seasoning packet, I used all the
> > chli ingredients I always use, except for seasonings. The first taste
> > made
> > me want to spit it out. It was godawful! 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!
>
> > --
> > Wayne Boatwright
>
> One reason for the awfull seasonings may be that there are a thousand
> different opinions of what good chili should taste like. Good and bad
> California versions, those dipsticks down in Texas who believe that chili is
> red colored water, that godawful garbage from Cincinnati, that bell pepper
> flavored laundry starch in a can from Staggs, etc. Maybe the people who
> compiled the spice blend just didn't know any better.

Pretty good descriptions, especially of the Stagg *shudder*.
>
> Another reason is that many producers who sell commercial foods ruin them
> with preservatives and cheap substitutes instead of good ingredients.
>
> Sometimes there is just nothing better than a simple mix of a few quality
> ingredients. Throw some good meat, beans, tomato, and chili powder (ground
> dried chiles, cumin, etc.), and a few other ingredients together and let
> them cook for a while and you will probably end up with something better
> than most commercial products.

The Williams brand is pretty darned good, and it is salt free, so you
can add as much as you wish.. Gebhardt's is pretty much the standard.

I made some this evening. I used pintos that have been in my slow
cooker for almost two days, 6 hours cooking, and the rest of the time
on warm.
I added the Williams seasoning, salt, a little garlic powder and some
browned ground round. No tomato. It was rather good. Hehe, rather
good: http://www.rathergood.com/first_drink/
>
> Mitch

--Bryan

On Dec 9, 10:42 pm, Wayne Boatwright > wrote:
> Some time ago a friend gave me a packet of chili seasonings


Were there any directions on the packet? Like how much meat, tomato
product or beans to add with it? Seems to me a packet of this type
isn't just meant to be dumped into whatever kind of chili someone is
making. I never understand why people throw things away like this.
If it's too salty or spicy you add more meat/beans/tomato to balance
it all out. I think you were at fault here not the packet of
seasonings.

"Bobo Bonobo(R)" > wrote in message
...
> On Dec 10, 12:12 pm, "Mitch Scherer" > wrote:
>> "Wayne Boatwright" > wrote in message
>> 3.184...
>>
>> > Some time ago a friend gave me a packet of chili seasonings which I put
>> > in
>> > the pantry for later use. This was a couple of months ago. Early this
>> > morning I decided to put on a pot of chili to have for dinner and
>> > remembered this packet. Apart from this seasoning packet, I used all
>> > the
>> > chli ingredients I always use, except for seasonings. The first taste
>> > made
>> > me want to spit it out. It was godawful! 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!
>>
>> > --
>> > Wayne Boatwright
>>
>> One reason for the awfull seasonings may be that there are a thousand
>> different opinions of what good chili should taste like. Good and bad
>> California versions, those dipsticks down in Texas who believe that chili
>> is
>> red colored water, that godawful garbage from Cincinnati, that bell
>> pepper
>> flavored laundry starch in a can from Staggs, etc. Maybe the people who
>> compiled the spice blend just didn't know any better.
>
> Pretty good descriptions, especially of the Stagg *shudder*.


As a Californian, I never pass on a chance to insult a Texan; it's so easy.
In this case their only crime is that their chili is very different from
mine. But, by definition, if they're not doing it exactly the way I do,
they don't deserve to live.


>> Another reason is that many producers who sell commercial foods ruin them
>> with preservatives and cheap substitutes instead of good ingredients.
>>
>> Sometimes there is just nothing better than a simple mix of a few quality
>> ingredients. Throw some good meat, beans, tomato, and chili powder
>> (ground
>> dried chiles, cumin, etc.), and a few other ingredients together and let
>> them cook for a while and you will probably end up with something better
>> than most commercial products.
>
> The Williams brand is pretty darned good, and it is salt free, so you
> can add as much as you wish.. Gebhardt's is pretty much the standard.


I like the taste of Gebhardt's but I have been making the chili powder from
scratch lately. I think I will buy some more Gebhardt's.


> I made some this evening. I used pintos that have been in my slow
> cooker for almost two days, 6 hours cooking, and the rest of the time
> on warm.
> I added the Williams seasoning, salt, a little garlic powder and some
> browned ground round. No tomato. It was rather good. Hehe, rather
> good: http://www.rathergood.com/first_drink/
>>
>> Mitch
>
> --Bryan

No tomato! You don't deserve to live!

Mitch

"Wayne Boatwright" > wrote in message
3.184...
>
> 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

I don't like sugar in my chili and I only use olive oil in Italian and Greek
cooking.

Mitch

Oh pshaw, on Mon 10 Dec 2007 06:44:33p, Mitch Scherer meant to say...

> "Wayne Boatwright" > wrote in message
> 3.184...
>>
>> 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
>
> I don't like sugar in my chili and I only use olive oil in Italian and
> Greek cooking.
>
> Mitch
>
>
>

We all have our preferences. FWIW, I can't stand Greek or Spanish olive
oil, but I use Italian olive oil liberally.

--
Wayne Boatwright

Date: Mon, 12/10/2007

*******************************************
Countdown 'til Christmas
2wks 18hrs 15mins 55secs
*******************************************
If it weren't for lawyers, I think we
could have invented a universal
symbolic representation of reality.

Oh pshaw, on Mon 10 Dec 2007 04:38:03p, Jocelyn De Contents meant to say...

> On Dec 9, 10:42 pm, Wayne Boatwright > wrote:
>> Some time ago a friend gave me a packet of chili seasonings
>
>
> Were there any directions on the packet? Like how much meat, tomato
> product or beans to add with it? Seems to me a packet of this type
> isn't just meant to be dumped into whatever kind of chili someone is
> making. I never understand why people throw things away like this.
> If it's too salty or spicy you add more meat/beans/tomato to balance
> it all out. I think you were at fault here not the packet of
> seasonings.
>

Yes, and I followed the directions. The only thing I added more of were
plain, rinsed kidney beans. This would definitely not account for the vile
flavor

--
Wayne Boatwright

Date: Mon, 12/10/2007

*******************************************
Countdown 'til Christmas
2wks 18hrs 15mins 55secs
*******************************************
If it weren't for lawyers, I think we
could have invented a universal
symbolic representation of reality.

"jay" > wrote in message
...
> On Mon, 10 Dec 2007 10:12:22 -0800, Mitch Scherer wrote:
>
>
>> , those dipsticks down in Texas who believe that chili is
>> red colored water,
>
>> Mitch
>
> Have you ever tried chili in Texas or anywhere else, other than Wendy's?
> LOL
>
> jay

Wendy's makes chili just for Texans - with a finger in it.

Mitch

Oh pshaw, on Tue 11 Dec 2007 10:10:11a, Mitch Scherer meant to say...

> "jay" > wrote in message
> ...
>> On Mon, 10 Dec 2007 10:12:22 -0800, Mitch Scherer wrote:
>>
>>
>>> , those dipsticks down in Texas who believe that chili is red colored
>>> water,
>>
>>> Mitch
>>
>> Have you ever tried chili in Texas or anywhere else, other than Wendy's?
>> LOL
>>
>> jay
>
> Wendy's makes chili just for Texans - with a finger in it.
>
> Mitch
>
>
>

And which way would that finger be pointing?

--
Wayne Boatwright

Date: Tuesday, December(XII) 11th(XI),2007(MMVII)

*******************************************
Countdown 'til Christmas
1wks 4dys 13hrs 20mins 56secs
*******************************************
If you don't get everything you want,
think of the things you *don't* get
that you don't want.

On Mon, 10 Dec 2007 18:32:04 GMT, Wayne Boatwright
> wrote:


>I very seldom use a pre-packaged mix for anything, especially chili. This
>is my usual "midwestern" version of chili that I've posted here before.
>
>
>* 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

that sounds like a lot of chili powder.

your pal,
blake

In article 4>,
Wayne Boatwright > wrote:

> Some time ago a friend gave me a packet of chili seasonings which I put in
> the pantry for later use. This was a couple of months ago. Early this
> morning I decided to put on a pot of chili to have for dinner and
> remembered this packet. Apart from this seasoning packet, I used all the
> chli ingredients I always use, except for seasonings. The first taste made
> me want to spit it out. It was godawful! 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!

Depends on your other ingredients. Many traditional ingredients are
very salty. I've learned that reducing pasta sauce can be a bad idea if
you don't check the ingredients carefully. It's just too salty.

--
Dan Abel
Petaluma, California USA

On Tue, 11 Dec 2007 08:28:39 -0600, jay > wrote:

>On Mon, 10 Dec 2007 10:12:22 -0800, Mitch Scherer wrote:
>
>
>> , those dipsticks down in Texas who believe that chili is
>> red colored water,
>
>> Mitch
>
>Have you ever tried chili in Texas or anywhere else, other than Wendy's?
>LOL
>
>jay

i've had a 'bowl of red' at the austin grill. no beans, and the stuff
was pretty goddamn hot (as in spicy) - more so than i've had at any
restaurant.

let us not even speak of wendy's chili. a guy at work used to have
his with chocolate milk, the swine.

your pal,
blake

On Tue, 11 Dec 2007 09:10:11 -0800, "Mitch Scherer" >
wrote:

>"jay" > wrote in message
.. .
>> On Mon, 10 Dec 2007 10:12:22 -0800, Mitch Scherer wrote:
>>
>>
>>> , those dipsticks down in Texas who believe that chili is
>>> red colored water,
>>
>>> Mitch
>>
>> Have you ever tried chili in Texas or anywhere else, other than Wendy's?
>> LOL
>>
>> jay
>
>Wendy's makes chili just for Texans - with a finger in it.
>
>Mitch
>

in my opinion, they used the wrong finger.

your pal,
blake

Oh pshaw, on Tue 11 Dec 2007 11:39:35a, blake murphy meant to say...

> On Mon, 10 Dec 2007 18:32:04 GMT, Wayne Boatwright
> > wrote:
>
>
>>I very seldom use a pre-packaged mix for anything, especially chili.
This
>>is my usual "midwestern" version of chili that I've posted here before.
>>
>>
>>* 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
>
> that sounds like a lot of chili powder.
>
> your pal,
> blake
>

It is, but I like it.

--
Wayne Boatwright

Date: Tuesday, December(XII) 11th(XI),2007(MMVII)

*******************************************
Countdown 'til Christmas
1wks 4dys 13hrs 20mins 56secs
*******************************************
If you don't get everything you want,
think of the things you *don't* get
that you don't want.

Oh pshaw, on Tue 11 Dec 2007 11:43:00a, Dan Abel meant to say...

> In article 4>,
> Wayne Boatwright > wrote:
>
>> Some time ago a friend gave me a packet of chili seasonings which I put
>> in the pantry for later use. This was a couple of months ago. Early
>> this morning I decided to put on a pot of chili to have for dinner and
>> remembered this packet. Apart from this seasoning packet, I used all
>> the chli ingredients I always use, except for seasonings. The first
>> taste made me want to spit it out. It was godawful! 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!
>
> Depends on your other ingredients. Many traditional ingredients are
> very salty. I've learned that reducing pasta sauce can be a bad idea if
> you don't check the ingredients carefully. It's just too salty.
>

I made it according to package directions, with the exception of an
additional can of drained and rinsed kidney beans.

--
Wayne Boatwright

Date: Tuesday, December(XII) 11th(XI),2007(MMVII)

*******************************************
Countdown 'til Christmas
1wks 4dys 13hrs 20mins 56secs
*******************************************
If you don't get everything you want,
think of the things you *don't* get
that you don't want.

"Wayne Boatwright" > wrote in message
3.184...
> Oh pshaw, on Tue 11 Dec 2007 11:39:35a, blake murphy meant to say...
>
>> On Mon, 10 Dec 2007 18:32:04 GMT, Wayne Boatwright
>> > wrote:
>>
>> 1/2 cup chili powder
>>
>> that sounds like a lot of chili powder.
>>
>> your pal,
>> blake
>>
>
> It is, but I like it.
>
> --
> Wayne Boatwright

I use a lot of chili powder in MY chili but if I'm making it for guests I
usually have mercy on them and lighten up a bit.

Mitch

Oh pshaw, on Tue 11 Dec 2007 04:30:03p, Mitch Scherer meant to say...

> "Wayne Boatwright" > wrote in message
> 3.184...
>> Oh pshaw, on Tue 11 Dec 2007 11:39:35a, blake murphy meant to say...
>>
>>> On Mon, 10 Dec 2007 18:32:04 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>> 1/2 cup chili powder
>>>
>>> that sounds like a lot of chili powder.
>>>
>>> your pal,
>>> blake
>>>
>>
>> It is, but I like it.
>>
>> --
>> Wayne Boatwright
>
> I use a lot of chili powder in MY chili but if I'm making it for guests I
> usually have mercy on them and lighten up a bit.
>
> Mitch
>
>
>

Me, too, Mitch. Depends on whom I know will be eating it. Some like it
hot. Er...that was a movie. :-)

--
Wayne Boatwright

Date: Tuesday, December(XII) 11th(XI),2007(MMVII)

*******************************************
Countdown 'til Christmas
1wks 4dys 13hrs 20mins 56secs
*******************************************
If you don't get everything you want,
think of the things you *don't* get
that you don't want.

In article >, "Mitch Scherer" >
wrote:

> "Wayne Boatwright" > wrote in message
> 3.184...
> > Some time ago a friend gave me a packet of chili seasonings which I put in
> > the pantry for later use. This was a couple of months ago. Early this
> > morning I decided to put on a pot of chili to have for dinner and
> > remembered this packet. Apart from this seasoning packet, I used all the
> > chli ingredients I always use, except for seasonings. The first taste
> > made
> > me want to spit it out. It was godawful! 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!
> >
> > --
>
> > Wayne Boatwright
>
> One reason for the awfull seasonings may be that there are a thousand
> different opinions of what good chili should taste like. Good and bad
> California versions, those dipsticks down in Texas who believe that chili is
> red colored water, that godawful garbage from Cincinnati, that bell pepper
> flavored laundry starch in a can from Staggs, etc. Maybe the people who
> compiled the spice blend just didn't know any better.
>
> Another reason is that many producers who sell commercial foods ruin them
> with preservatives and cheap substitutes instead of good ingredients.
>
> Sometimes there is just nothing better than a simple mix of a few quality
> ingredients. Throw some good meat, beans, tomato, and chili powder (ground
> dried chiles, cumin, etc.), and a few other ingredients together and let
> them cook for a while and you will probably end up with something better
> than most commercial products.

Of course, chili powder is a spice blend. Some are mostly salt. It's
cheaper than the other ingredients.

--
Dan Abel
Petaluma, California USA

"Dan Abel" > wrote:
>> with preservatives and cheap substitutes instead of good ingredients.
>>
>> Sometimes there is just nothing better than a simple mix of a few quality
>> ingredients. Throw some good meat, beans, tomato, and chili powder
>> (ground
>> dried chiles, cumin, etc.), and a few other ingredients together and let
>> them cook for a while and you will probably end up with something better
>> than most commercial products.
>
> Of course, chili powder is a spice blend. Some are mostly salt. It's
> cheaper than the other ingredients.
>

GARLIC.



--
Posted via a free Usenet account from http://www.teranews.com

On Tue, 11 Dec 2007 19:13:54 GMT, jay > wrote:

>On Tue, 11 Dec 2007 18:45:04 GMT, blake murphy wrote:
>
>
>> i've had a 'bowl of red' at the austin grill. no beans, and the stuff
>> was pretty goddamn hot (as in spicy) - more so than i've had at any
>> restaurant.
>>
>> let us not even speak of wendy's chili. a guy at work used to have
>> his with chocolate milk, the swine.
>>
>> your pal,
>> blake
>
>I don't know about the Austin Grill. Is it a chain restaurant or a
>restaurant in Austin, TX?

a chain in the d.c. area. i thought it at least had branches in
austin, but apparently not

>In Austin the Texas Chili Parlor used to be
>somewhat famous locally for XXX super hot chili. It would downright blister
>you!
>
>There are many chili recipes and the HOT varies tremendously. What is
>HOT/SPICY to some is mild to others. One thing that I am convinced of is
>that cut does matter i.e. hand cut/copped beef makes much better chili than
>ground beef.
>

these were fairly large chunks of beef, with a pronounced grain like
brisket. i never use ground beef in my chili. the only reason i
mentioned it was that it really wan't wimpy, unlike most restaurant
chili.

your pal,
blake

On Tue, 11 Dec 2007 18:51:29 GMT, Wayne Boatwright
> wrote:

>Oh pshaw, on Tue 11 Dec 2007 11:39:35a, blake murphy meant to say...
>
>> On Mon, 10 Dec 2007 18:32:04 GMT, Wayne Boatwright
>> > wrote:
>>
>>
>>>I very seldom use a pre-packaged mix for anything, especially chili.
>This
>>>is my usual "midwestern" version of chili that I've posted here before.
>>>
>>>
>>>* 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
>>
>> that sounds like a lot of chili powder.
>>
>> your pal,
>> blake
>>
>
>It is, but I like it.

o.k. i just thought it might be a typo or something.

your pal,
blake

On Dec 9, 9:42 pm, Wayne Boatwright > wrote:
> Some time ago a friend gave me a packet of chili seasonings which I put in
> the pantry for later use. This was a couple of months ago. Early this
> morning I decided to put on a pot of chili to have for dinner and
> remembered this packet. Apart from this seasoning packet, I used all the
> chli ingredients I always use, except for seasonings. The first taste made
> me want to spit it out. It was godawful! 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!

If you want some really horrible chili, look up Cyber****'s "recipe"
for "chili".....I recall there being four pounds of meat with a bunch
of water and ONE roma tomato, lol......what a gourmet.