When I make chili con carne, I use ground beef, canned beans, onions,
tomato stuff, chili powder, cumin ‹ that's pretty much it.

Chuck roasts are on sale for $3/lb and I've got a couple. Can I just
cut the roast into pieces and proceed as I normally would? What about
doing a coarse grind with a meat grinder?

I'm feeling adventurous. "-)
Whaddaya say about my idea?
Don't tell me to get anything else for this recipe; mostly I just want
to know how I treat the meat if I start with a chuck roast instead
ground beef.

I await your counsel; if you want to flame me or cast aspersions, knock
yourself out.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; check the second note and
tell me if you knowwhat it is.
Laissez les bons temps rouler!

"jay" > wrote in message
...
> On Thu, 31 Jan 2008 20:10:02 -0600, Melba's Jammin' wrote:
>
>> When I make chili con carne, I use ground beef, canned beans, onions,
>> tomato stuff, chili powder, cumin < that's pretty much it.
>>
>> Chuck roasts are on sale for $3/lb and I've got a couple. Can I just
>> cut the roast into pieces and proceed as I normally would? What about
>> doing a coarse grind with a meat grinder?
>>
>> I'm feeling adventurous. "-)
>> Whaddaya say about my idea?
>> Don't tell me to get anything else for this recipe; mostly I just want
>> to know how I treat the meat if I start with a chuck roast instead
>> ground beef.
>>
>> I await your counsel; if you want to flame me or cast aspersions, knock
>> yourself out.
>
> Chuck is what I nearly always use for chili. If you can take the time and
> it is more time to hand cut.. try it over grinding. The texture is the
> best.
>
> jay

I'm a convert to cutting after having my son-in-law's chili. I don't know
what he starts out with but he (painstakingly)hand cuts it into what I would
call a mince.

Felice

On Thu 31 Jan 2008 07:10:02p, Melba's Jammin' told us...

> When I make chili con carne, I use ground beef, canned beans, onions,
> tomato stuff, chili powder, cumin ‹ that's pretty much it.
>
> Chuck roasts are on sale for $3/lb and I've got a couple. Can I just
> cut the roast into pieces and proceed as I normally would? What about
> doing a coarse grind with a meat grinder?
>
> I'm feeling adventurous. "-)
> Whaddaya say about my idea?
> Don't tell me to get anything else for this recipe; mostly I just want
> to know how I treat the meat if I start with a chuck roast instead
> ground beef.
>
> I await your counsel; if you want to flame me or cast aspersions, knock
> yourself out.

Chuck is great for chili, either ground or cut into relatively small bits.
In the latter case, "stew" it a bit in some of the liquid ingredients and
the spices. Then add the remainder and finish cooking.

--
Wayne Boatwright

*******************************************
Date: Wednesday, 01(I)/30(XXX)/08(MMVIII)
*******************************************
We're lost, but we're making good time.
*******************************************

Melba's Jammin' wrote:
> When I make chili con carne, I use ground beef, canned beans, onions,
> tomato stuff, chili powder, cumin ‹ that's pretty much it.
>
> Chuck roasts are on sale for $3/lb and I've got a couple. Can I just
> cut the roast into pieces and proceed as I normally would? What about
> doing a coarse grind with a meat grinder?
>
> I'm feeling adventurous. "-)
> Whaddaya say about my idea?
> Don't tell me to get anything else for this recipe; mostly I just want
> to know how I treat the meat if I start with a chuck roast instead
> ground beef.
>
> I await your counsel; if you want to flame me or cast aspersions, knock
> yourself out.


Very coarse grind, or cut it up like small pieces of stew meat.

If you have a tenderizer, it work pretty well to cut and pound it into
"cube steaks" and then cut those into chunks.

Bob

"Melba's Jammin'" > wrote in message
...
> When I make chili con carne, I use ground beef, canned beans, onions,
> tomato stuff, chili powder, cumin < that's pretty much it.
>
> Chuck roasts are on sale for $3/lb and I've got a couple. Can I just
> cut the roast into pieces and proceed as I normally would? What about
> doing a coarse grind with a meat grinder?
>
> I'm feeling adventurous. "-)
> Whaddaya say about my idea?
> Don't tell me to get anything else for this recipe; mostly I just want
> to know how I treat the meat if I start with a chuck roast instead
> ground beef.
>
> I await your counsel; if you want to flame me or cast aspersions, knock
> yourself out.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://www.jamlady.eboard.com; check the second note and
> tell me if you knowwhat it is.
> Laissez les bons temps rouler!

Here is how I have been making it for a while now. I don't use beans but you
can add a couple of cans if you like it with beans. I got this recipe off of
a FN by Tyler Florence and really loved it. I made a batch this week and it
is excellent. All ingredients are readily available in most groceries stores
today even a Wal-Mart carries every thing in the recipe.

Tyler's Texas Chili Recipe courtesy Tyler Florence

Ingredients:
Chili Seasoning
3 dried ancho peppers, stemmed and seeded
2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
1 tablespoon chili powder

3 tablespoons extra-virgin olive oil
2 onions, chopped
3 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
1 canned chipotle chile, chopped (drained if in adobo sause)
1 jalapeno pepper, chopped (I use 3)
2 (28-ounce) cans whole tomatoes, hand crushed
1 cinnamon stick (powder is fine also and I 1 tea spoon if I don't have the
stick)
1 teaspoon sugar
2 tablespoons masa harina (mexican corn meal but is used to thicken)
1/2 tablet Mexican chocolate - called mole (about 1 1/2 ounces)
Grated queso fresco, for garnish (mexican cheese)
Cilantro leaves, for garnish
Lime wedges, for garnish

In a small dry skillet over low heat add the ancho peppers, oregano,
paprika, coriander, cumin, and chili powder. Cook until they begin to smell,
about 2 minutes. Put the spices into a spice mill or food processor and
grind until they are powdered. Set aside.

Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons
olive oil and the onions. Cook until the onions are soft and beginning to
caramelize, about 10 minutes. Pat the beef dry and season it with salt and
pepper. Add it to the pot and cook, stirring frequently, until it has
browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted
spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and
sugar. Season with salt and stir well. Add some hot water until the meat is
just covered with liquid. Return to the boil, reduce to a simmer, cover, and
cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to
the pot, stir in the masa harina and chocolate, and cook for another 10
minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the
queso fresco, cilantro, and lime for garnish.

Prep Time: 20 minutes
Cook Time: 2 hours 20 minutes
Yield: 6 to 8 servings

On Thu 31 Jan 2008 10:12:46p, Sqwertz told us...

> On Thu, 31 Jan 2008 20:10:02 -0600, Melba's Jammin' wrote:
>
>> When I make chili con carne,...
>
> Chile CON CARNE? What is this, 1950?
>
> -sw
>

Is there something wrong with 1950? I thuoght it was a very good year.

--
Wayne Boatwright

*******************************************
Date: Wednesday, 01(I)/30(XXX)/08(MMVIII)
*******************************************
We're lost, but we're making good time.
*******************************************

On Thu 31 Jan 2008 10:31:18p, Sqwertz told us...

> On Fri, 01 Feb 2008 05:23:15 GMT, Wayne Boatwright wrote:
>
>> On Thu 31 Jan 2008 10:12:46p, Sqwertz told us...
>>
>>> On Thu, 31 Jan 2008 20:10:02 -0600, Melba's Jammin' wrote:
>>>
>>>> When I make chili con carne,...
>>>
>>> Chile CON CARNE? What is this, 1950?
>>
>> Is there something wrong with 1950? I thuoght it was a very good year.
>
> I'm thinking it was more 60's and 70's now. Nowadays the terms
> a Chili, Chili W/Beans, and Vegetarian Chili.
>
> "Chili con Carne" always reminds me of the 'Alice' episode where
> Art Carney appears as Vera's cousin to promote Mel's chili.
> I haven't seen the phrase actually used in practice for a decade
> or three. We all know chili has meat! Always did.
>
> This is the kind of stuff that keeps me up at night, yaknow.
>
> -sw

No, you can definitely include the 1950s in there. I have cookbooks from
the period, as well as a couple of handwritten recipes and clippings from
the same time that are call it Chili Con Carne. The earliest one, a recipe
card from a friend of my mother's was from 1949.

Don't lose too much sleep over it, Steve. :-)

--
Wayne Boatwright

*******************************************
Date: Wednesday, 01(I)/30(XXX)/08(MMVIII)
*******************************************
We're lost, but we're making good time.
*******************************************

In article >,
Melba's Jammin' > wrote:

> When I make chili con carne, I use ground beef, canned beans, onions,
> tomato stuff, chili powder, cumin ‹ that's pretty much it.
>
> Chuck roasts are on sale for $3/lb and I've got a couple. Can I just
> cut the roast into pieces and proceed as I normally would? What about
> doing a coarse grind with a meat grinder?
>
> I'm feeling adventurous. "-)
> Whaddaya say about my idea?
> Don't tell me to get anything else for this recipe; mostly I just want
> to know how I treat the meat if I start with a chuck roast instead
> ground beef.
>
> I await your counsel; if you want to flame me or cast aspersions, knock
> yourself out.

Chuck steak is very tough but tasty. The hamburger is tender because
it's been ground. I don't like the coarse grind but that's what my
parents did. I like to cook the pieces (sized to fit on a spoon) for
about three hours in the tomato stuff with the chili powder and optional
cumin. If you cook the onions (wait, what happened to the garlic?) for
the full time, they will disappear and thicken the chili. Some people
think this is a good thing, others want the texture. Take your pick, I
like them both.

I highly recommend trying this. Some people like it much better. Some
don't. I like it as a change, maybe 10% of the time, when I have the
time.

--
Dan Abel
Petaluma, California USA

Melba's Jammin' wrote:
> When I make chili con carne, I use ground beef, canned beans, onions,
> tomato stuff, chili powder, cumin ‹ that's pretty much it.
>
> Chuck roasts are on sale for $3/lb and I've got a couple. Can I just
> cut the roast into pieces and proceed as I normally would? What about
> doing a coarse grind with a meat grinder?

Chuck makes a lovely chili. I think it makes good soups and stews
all around. I just cut it into inch-or-so cubes, brown it first, and
go from there. I either pressure-cook, or simmer for a good, long time.

Serene

Melba's Jammin' > wrote in news:barbschaller-
:

> When I make chili con carne, I use ground beef, canned beans, onions,
> tomato stuff, chili powder, cumin ‹ that's pretty much it.
>
> Chuck roasts are on sale for $3/lb and I've got a couple. Can I just
> cut the roast into pieces and proceed as I normally would? What about
> doing a coarse grind with a meat grinder?
>
> I'm feeling adventurous. "-)
> Whaddaya say about my idea?
> Don't tell me to get anything else for this recipe; mostly I just want
> to know how I treat the meat if I start with a chuck roast instead
> ground beef.
>
> I await your counsel; if you want to flame me or cast aspersions, knock
> yourself out.

I'd make it with chunks of chuck either simmered a looong time or
pressure cooked. Maybe I'd add chunks of pork shoulder. And follow your
standard recipe...Taste the same but have chewer meat in it for a
different texture.

--

The house of the burning beet-Alan

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

One time on Usenet, Sqwertz > said:
> On Fri, 01 Feb 2008 05:23:15 GMT, Wayne Boatwright wrote:
>
> > On Thu 31 Jan 2008 10:12:46p, Sqwertz told us...
> >
> >> On Thu, 31 Jan 2008 20:10:02 -0600, Melba's Jammin' wrote:
> >>
> >>> When I make chili con carne,...
> >>
> >> Chile CON CARNE? What is this, 1950?
> >
> > Is there something wrong with 1950? I thuoght it was a very good year.
>
> I'm thinking it was more 60's and 70's now. Nowadays the terms
> a Chili, Chili W/Beans, and Vegetarian Chili.
>
> "Chili con Carne" always reminds me of the 'Alice' episode where
> Art Carney appears as Vera's cousin to promote Mel's chili.
> I haven't seen the phrase actually used in practice for a decade
> or three. We all know chili has meat! Always did.

I knew I saw "con carne" at the store the other day:

http://www.birdseyefoods.com/nalley/ourProducts/

I guess us Pacific NWers are behind the times. ;-)

> This is the kind of stuff that keeps me up at night, yaknow.

That and airplane chicken...

--
Jani in WA

One time on Usenet, Wayne Boatwright > said:
> On Thu 31 Jan 2008 10:31:18p, Sqwertz told us...
>
> > On Fri, 01 Feb 2008 05:23:15 GMT, Wayne Boatwright wrote:
> >
> >> On Thu 31 Jan 2008 10:12:46p, Sqwertz told us...
> >>
> >>> On Thu, 31 Jan 2008 20:10:02 -0600, Melba's Jammin' wrote:
> >>>
> >>>> When I make chili con carne,...
> >>>
> >>> Chile CON CARNE? What is this, 1950?
> >>
> >> Is there something wrong with 1950? I thuoght it was a very good year.
> >
> > I'm thinking it was more 60's and 70's now. Nowadays the terms
> > a Chili, Chili W/Beans, and Vegetarian Chili.
> >
> > "Chili con Carne" always reminds me of the 'Alice' episode where
> > Art Carney appears as Vera's cousin to promote Mel's chili.
> > I haven't seen the phrase actually used in practice for a decade
> > or three. We all know chili has meat! Always did.
> >
> > This is the kind of stuff that keeps me up at night, yaknow.
> >
> > -sw
>
> No, you can definitely include the 1950s in there. I have cookbooks from
> the period, as well as a couple of handwritten recipes and clippings from
> the same time that are call it Chili Con Carne. The earliest one, a recipe
> card from a friend of my mother's was from 1949.

Here's an eBay image from a 1951 advertisement:

http://auctionpix.us/sherblay/pics/21290a.jpg

I'm not sure why I'm up so late looking at this stuff.

> Don't lose too much sleep over it, Steve. :-)
>

--
Jani in WA

Barb wrote:

> When I make chili con carne, I use ground beef, canned beans, onions,
> tomato stuff, chili powder, cumin ‹ that's pretty much it.
>
> Chuck roasts are on sale for $3/lb and I've got a couple. Can I just
> cut the roast into pieces and proceed as I normally would? What about
> doing a coarse grind with a meat grinder?
>
> I'm feeling adventurous. "-)
> Whaddaya say about my idea?
> Don't tell me to get anything else for this recipe; mostly I just want
> to know how I treat the meat if I start with a chuck roast instead
> ground beef.
>
> I await your counsel; if you want to flame me or cast aspersions, knock
> yourself out.


I cut the roast into 1-inch cubes, which seems chunkier than most of the
other respondents. If I'm making Cincinnati chili I grind it coarsely.

Bob

On Fri 01 Feb 2008 02:13:37a, Little Malice told us...

> One time on Usenet, Wayne Boatwright > said:
>> On Thu 31 Jan 2008 10:31:18p, Sqwertz told us...
>>
>> > On Fri, 01 Feb 2008 05:23:15 GMT, Wayne Boatwright wrote:
>> >
>> >> On Thu 31 Jan 2008 10:12:46p, Sqwertz told us...
>> >>
>> >>> On Thu, 31 Jan 2008 20:10:02 -0600, Melba's Jammin' wrote:
>> >>>
>> >>>> When I make chili con carne,...
>> >>>
>> >>> Chile CON CARNE? What is this, 1950?
>> >>
>> >> Is there something wrong with 1950? I thuoght it was a very good
>> >> year.
>> >
>> > I'm thinking it was more 60's and 70's now. Nowadays the terms
>> > a Chili, Chili W/Beans, and Vegetarian Chili.
>> >
>> > "Chili con Carne" always reminds me of the 'Alice' episode where
>> > Art Carney appears as Vera's cousin to promote Mel's chili.
>> > I haven't seen the phrase actually used in practice for a decade
>> > or three. We all know chili has meat! Always did.
>> >
>> > This is the kind of stuff that keeps me up at night, yaknow.
>> >
>> > -sw
>>
>> No, you can definitely include the 1950s in there. I have cookbooks
>> from the period, as well as a couple of handwritten recipes and
>> clippings from the same time that are call it Chili Con Carne. The
>> earliest one, a recipe card from a friend of my mother's was from 1949.
>
> Here's an eBay image from a 1951 advertisement:
>
> http://auctionpix.us/sherblay/pics/21290a.jpg

Yep, that's one of the things I remember. Not eating the canned, as mom
always made it, but the products and recipes on the market at the time.

> I'm not sure why I'm up so late looking at this stuff.

Yeah, why are you up so late? Why am I up so early? Gad, I start work at
7:00 am, and it takes over an hour to get there. TGIF!

>> Don't lose too much sleep over it, Steve. :-)
>>
>



--
Wayne Boatwright

*******************************************
Date: Wednesday, 01(I)/30(XXX)/08(MMVIII)
*******************************************
We're lost, but we're making good time.
*******************************************

On Fri 01 Feb 2008 07:23:29a, Sqwertz told us...

> On Fri, 01 Feb 2008 09:09:58 GMT, Little Malice wrote:
>
>> One time on Usenet, Sqwertz > said:
>>
>>> This is the kind of stuff that keeps me up at night, yaknow.
>>
>> That and airplane chicken...
>
> Airline chicken. I dreamt about it last night.
>

Dream or nightmare? :-)

--
Wayne Boatwright

*******************************************
Date: Wednesday, 01(I)/30(XXX)/08(MMVIII)
*******************************************
We're lost, but we're making good time.
*******************************************

In article >,
Sqwertz > wrote:

> On Thu, 31 Jan 2008 20:10:02 -0600, Melba's Jammin' wrote:
>
> > When I make chili con carne,...
>
> Chile CON CARNE? What is this, 1950?
>
> -sw

I thought you'd like that, Sweetums. When I was a kitten, that's what
it was called. And when I studied Español con los señores Sanchez y
Saucedo y la estimada señora Elvira Wright, I learned that chili is the
pepper and Chile is the country en sud america.

And it wasn't 1950; it was 1957.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; check the second note and
tell me if you knowwhat it is.
Laissez les bons temps rouler!

Melba's Jammin' > wrote in news:barbschaller-
:

> In article >,
> Sqwertz > wrote:
>
>> On Thu, 31 Jan 2008 20:10:02 -0600, Melba's Jammin' wrote:
>>
>> > When I make chili con carne,...
>>
>> Chile CON CARNE? What is this, 1950?
>>
>> -sw
>
> I thought you'd like that, Sweetums. When I was a kitten, that's what
> it was called. And when I studied Español con los señores Sanchez y
> Saucedo y la estimada señora Elvira Wright, I learned that chili is the
> pepper and Chile is the country en sud america.
>
> And it wasn't 1950; it was 1957.
>



Ahhhhhhhhhhhhhh........... I was 1yo :-)



--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your home,
though it will not be where you left it.

Sqwertz wrote:

>
> "Chili con Carne" always reminds me of the 'Alice' episode where
> Art Carney appears as Vera's cousin to promote Mel's chili.
> I haven't seen the phrase actually used in practice for a decade
> or three. We all know chili has meat! Always did.
>

Everytime I watched Alice I'll get a craving for chili. Anyone have his
recipe?

Melba's Jammin' wrote:
>
> When I make chili con carne, I use ground beef, canned beans, onions,
> tomato stuff, chili powder, cumin ‹ that's pretty much it.
>
> Chuck roasts are on sale for $3/lb and I've got a couple. Can I just
> cut the roast into pieces and proceed as I normally would? What about
> doing a coarse grind with a meat grinder?
>
> I'm feeling adventurous. "-)
> Whaddaya say about my idea?
> Don't tell me to get anything else for this recipe; mostly I just want
> to know how I treat the meat if I start with a chuck roast instead
> ground beef.
>
> I await your counsel; if you want to flame me or cast aspersions, knock
> yourself out.
> --
> -Barb, Mother Superior, HOSSSPoJ


Any stewing/'boiling' meat works for making chili. Obviously a bit
pointless to use the best cuts for something that needs to simmer for a
couple of hours

Coarse ground is good; cut into small pieces is better. Won't comment on
the use of beans and tomatoes

Tastes better with pork IMHO.

On Feb 1, 12:31�am, Sqwertz > wrote:
> On Fri, 01 Feb 2008 05:23:15 GMT, Wayne Boatwright wrote:
> > On Thu 31 Jan 2008 10:12:46p, Sqwertz told us...
>
> >> On Thu, 31 Jan 2008 20:10:02 -0600, Melba's Jammin' wrote:
>
> >>> When I make chili con carne,...
>
> >> Chile CON CARNE? �What is this, 1950?
>
> > Is there something wrong with 1950? �I thuoght it was a very good year.
>
> I'm thinking it was more 60's and 70's now. �Nowadays the terms
> a Chili, Chili W/Beans, and Vegetarian Chili. �
>
> "Chili con Carne" always reminds me of the 'Alice' episode where
> Art Carney appears as Vera's cousin to promote Mel's chili.
> I haven't seen the phrase actually used in practice for a decade
> or three. �We all know chili has meat! �Always did.
>
> This is the kind of stuff that keeps me up at night, yaknow.

http://whatscookingamerica.net/Histo...ChiliIndex.htm

One time on Usenet, Wayne Boatwright > said:
> On Fri 01 Feb 2008 02:13:37a, Little Malice told us...
>
> > One time on Usenet, Wayne Boatwright > said:
> >> On Thu 31 Jan 2008 10:31:18p, Sqwertz told us...
> >>
> >> > On Fri, 01 Feb 2008 05:23:15 GMT, Wayne Boatwright wrote:
> >> >
> >> >> On Thu 31 Jan 2008 10:12:46p, Sqwertz told us...
> >> >>
> >> >>> On Thu, 31 Jan 2008 20:10:02 -0600, Melba's Jammin' wrote:
> >> >>>
> >> >>>> When I make chili con carne,...
> >> >>>
> >> >>> Chile CON CARNE? What is this, 1950?
> >> >>
> >> >> Is there something wrong with 1950? I thuoght it was a very good
> >> >> year.
> >> >
> >> > I'm thinking it was more 60's and 70's now. Nowadays the terms
> >> > a Chili, Chili W/Beans, and Vegetarian Chili.
> >> >
> >> > "Chili con Carne" always reminds me of the 'Alice' episode where
> >> > Art Carney appears as Vera's cousin to promote Mel's chili.
> >> > I haven't seen the phrase actually used in practice for a decade
> >> > or three. We all know chili has meat! Always did.
> >> >
> >> > This is the kind of stuff that keeps me up at night, yaknow.
> >> >
> >> > -sw
> >>
> >> No, you can definitely include the 1950s in there. I have cookbooks
> >> from the period, as well as a couple of handwritten recipes and
> >> clippings from the same time that are call it Chili Con Carne. The
> >> earliest one, a recipe card from a friend of my mother's was from 1949.
> >
> > Here's an eBay image from a 1951 advertisement:
> >
> > http://auctionpix.us/sherblay/pics/21290a.jpg
>
> Yep, that's one of the things I remember. Not eating the canned, as mom
> always made it, but the products and recipes on the market at the time.
>
> > I'm not sure why I'm up so late looking at this stuff.
>
> Yeah, why are you up so late? Why am I up so early? Gad, I start work at
> 7:00 am, and it takes over an hour to get there. TGIF!

Right!

I was playing around on my computer, and once I get going, I forget
everything else. I got up to take Buddy to school and I'm at it
again. Color me sheepish...

--
Jani in WA

One time on Usenet, Sqwertz > said:
> On Fri, 01 Feb 2008 09:09:58 GMT, Little Malice wrote:
>
> > One time on Usenet, Sqwertz > said:
> >
> >> This is the kind of stuff that keeps me up at night, yaknow.
> >
> > That and airplane chicken...
>
> Airline chicken.

Oops, not enough sleep.

> I dreamt about it last night.

Dare I ask? Hope it was a good one...

--
Jani in WA

"Melba's Jammin'" > wrote in message
...
> In article >,
> Sqwertz > wrote:
>
>> On Thu, 31 Jan 2008 20:10:02 -0600, Melba's Jammin' wrote:
>>
>> > When I make chili con carne,...
>>
>> Chile CON CARNE? What is this, 1950?
>>
>> -sw
>
> I thought you'd like that, Sweetums. When I was a kitten, that's what
> it was called. And when I studied Español con los señores Sanchez y
> Saucedo y la estimada señora Elvira Wright, I learned that chili is the
> pepper and Chile is the country en sud america.
>
> And it wasn't 1950; it was 1957.

Except Chile is offically capsicum pepper in NM, chili is that meat stew
Texicans eat, and Chilli is British via India.

Chile con carne y frijoles: a chile sauce with meat and beans

1952

On Feb 1, 11:56�am, "Gunner" > wrote:
> "Melba's Jammin'" > wrote in message
>
> ...
>
>
>
>
>
> > In article >,
> > Sqwertz > wrote:
>
> >> On Thu, 31 Jan 2008 20:10:02 -0600, Melba's Jammin' wrote:
>
> >> > When I make chili con carne,...
>
> >> Chile CON CARNE? �What is this, 1950?
>
> >> -sw
>
> > I thought you'd like that, Sweetums. �When I was a kitten, that's what
> > it was called. �And when I studied Espa�ol con los se�ores Sanchez y
> > Saucedo y la estimada se�ora Elvira Wright, I learned that chili is the
> > pepper and Chile is the country en sud america.
>
> > And it wasn't 1950; it was 1957.
>
> Except Chile is offically capsicum pepper in NM, chili is that meat stew
> Texicans eat, and Chilli is British via India.
>
> Chile con carne y frijoles: �a chile sauce with meat and beans

Capitalized "Chile" is a country... otherwise "chile" is a variant of
the prefered "chili". The British spelling for "chili" is
"chilli"... whether it has to do with India you need to prove that.

http://merriamwebster.com/dictionary/chili

On Thu, 31 Jan 2008 20:10:02 -0600, Melba's Jammin'
> wrote:

>When I make chili con carne, I use ground beef, canned beans, onions,
>tomato stuff, chili powder, cumin ‹ that's pretty much it.
>
>Chuck roasts are on sale for $3/lb and I've got a couple. Can I just
>cut the roast into pieces and proceed as I normally would? What about
>doing a coarse grind with a meat grinder?
>
>I'm feeling adventurous. "-)
>Whaddaya say about my idea?
>Don't tell me to get anything else for this recipe; mostly I just want
>to know how I treat the meat if I start with a chuck roast instead
>ground beef.
>
>I await your counsel; if you want to flame me or cast aspersions, knock
>yourself out.

i always use small cubes instead of ground. brown them halfway,
sprinkle with your chili powder and cumin, cook them for a bit more
and put them into another pot with the tomato stuff that you're
already heating. cook the onions (and maybe some garlic) 'til soft in
the meat and spice gunk, add to the pot. deglaze with some of the
beer you will add to the pot (or reserved from when you put it in with
the tomatoes) and add to pot . you will simmer for a couple hours, so
the meat will be tender. add the beans maybe an hour from serving
time.

your pal,
blake

On Thu, 31 Jan 2008 23:31:18 -0600, Sqwertz >
wrote:

>On Fri, 01 Feb 2008 05:23:15 GMT, Wayne Boatwright wrote:
>
>> On Thu 31 Jan 2008 10:12:46p, Sqwertz told us...
>>
>>> On Thu, 31 Jan 2008 20:10:02 -0600, Melba's Jammin' wrote:
>>>
>>>> When I make chili con carne,...
>>>
>>> Chile CON CARNE? What is this, 1950?
>>
>> Is there something wrong with 1950? I thuoght it was a very good year.
>
>I'm thinking it was more 60's and 70's now. Nowadays the terms
>a Chili, Chili W/Beans, and Vegetarian Chili.
>
>"Chili con Carne" always reminds me of the 'Alice' episode where
>Art Carney appears as Vera's cousin to promote Mel's chili.
>I haven't seen the phrase actually used in practice for a decade
>or three. We all know chili has meat! Always did.
>
>This is the kind of stuff that keeps me up at night, yaknow.
>
>-sw

vaya con carne.

your pal,
blake

>
> You watch too much TV.
>
> --
> Wheat (1937), Rice (1950), Mix (1955), Corn (1958) and
> Bran (1987) is the timeline for what food product?

Chex cereal but that was too easy.

Cindi

blake wrote on Fri, 01 Feb 2008 20:13:37 GMT:

bm> i always use small cubes instead of ground.
bm> cook the onions (and maybe some garlic) 'til soft in the
bm> meat and spice gunk, add to the pot. deglaze with some of
bm> the beer you will add to the pot (or reserved from when you
bm> put it in with the tomatoes)

Be honest Blake! Open another bottle but I find both ground and
cubed meat acceptable in chilli

bm> and add to pot . you will simmer for a couple hours, so
bm> the meat will be tender. add the beans maybe an hour from
bm> serving time.


James Silverton
Potomac, Maryland

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

James Silverton > wrote in message
news:ZaLoj.87$M71.32@trnddc08...
> blake wrote on Fri, 01 Feb 2008 20:13:37 GMT:
>
> bm> i always use small cubes instead of ground.
> bm> cook the onions (and maybe some garlic) 'til soft in the
> bm> meat and spice gunk, add to the pot. deglaze with some of
> bm> the beer you will add to the pot (or reserved from when you
> bm> put it in with the tomatoes)
>
> Be honest Blake! Open another bottle but I find both ground and
> cubed meat acceptable in chilli

Ab-so-f**kin'-lootly! One for the pot, another for the cook.

I prefer cubed but my MIL (and Sainted Mother(tm)) use/d ground
sirloin.

The Ranger

"jay" > wrote in message
...
> On Fri, 1 Feb 2008 09:16:53 -0800 (PST), Sheldon wrote:
>
>> On Feb 1, 11:56?am, "Gunner" > wrote:
>>> "Melba's Jammin'" > wrote in message
>>>
>>> ...
>>>
>>>
>>>
>>>
>>>
>>>> In article >,
>>>> Sqwertz > wrote:
>>>
>>>>> On Thu, 31 Jan 2008 20:10:02 -0600, Melba's Jammin' wrote:
>>>
>>>>> > When I make chili con carne,...
>>>
>>>>> Chile CON CARNE? ?What is this, 1950?
>>>
>>>>> -sw
>>>
>>>> I thought you'd like that, Sweetums. ?When I was a kitten, that's what
>>>> it was called. ?And when I studied Espa?ol con los se?ores Sanchez y
>>>> Saucedo y la estimada se?ora Elvira Wright, I learned that chili is the
>>>> pepper and Chile is the country en sud america.
>>>
>>>> And it wasn't 1950; it was 1957.
>>>
>>> Except Chile is offically capsicum pepper in NM, chili is that meat stew
>>> Texicans eat, and Chilli is British via India.
>>>
>>> Chile con carne y frijoles: ?a chile sauce with meat and beans
>>
>> Capitalized "Chile" is a country... otherwise "chile" is a variant of
>> the prefered "chili". The British spelling for "chili" is
>> "chilli"... whether it has to do with India you need to prove that.
>>
>> http://merriamwebster.com/dictionary/chili
>
> Wow.. surprised Gunner didn't know this. He has been educating here on the
> subject for a long time. Come on Gunner you need to polish up on the
> lecture material and include proper/improper use of the capital c/C as
> well
> as the proper use of the *i* and or *e* in regard to the CON KARNEY.
>
> jay

Tsk, Tsk, You referenced your 4th grade school report again! Aren't you one
of those Dell transplants that pretend to be a Texican?

jay, you pulled that on-line dictionary defination BS last time. I'm sure
you think the Euro-centric viewpoint is accurate such as Plymouth Rock was
the first European colony and such, but just becasue some New Englander says
it is so does not make it so. Get back to me when you have actually
researched where the Anglicization of the word "Chile" came from. BTW, I
was just in the store today and saw rows of Mexican canned Chile Colorado &
Chile Verde, as well as I picked up some Chile Pasilla Molido.

Arri London wrote:
>
> Melba's Jammin' wrote:
>> When I make chili con carne, I use ground beef, canned beans, onions,
>> tomato stuff, chili powder, cumin ‹ that's pretty much it.
>>
>> Chuck roasts are on sale for $3/lb and I've got a couple. Can I just
>> cut the roast into pieces and proceed as I normally would? What about
>> doing a coarse grind with a meat grinder?
>>
>> I'm feeling adventurous. "-)
>> Whaddaya say about my idea?
>> Don't tell me to get anything else for this recipe; mostly I just want
>> to know how I treat the meat if I start with a chuck roast instead
>> ground beef.
>>
>> I await your counsel; if you want to flame me or cast aspersions, knock
>> yourself out.
>> --
>> -Barb, Mother Superior, HOSSSPoJ
>
>
> Any stewing/'boiling' meat works for making chili. Obviously a bit
> pointless to use the best cuts for something that needs to simmer for a
> couple of hours
>
> Coarse ground is good; cut into small pieces is better. Won't comment on
> the use of beans and tomatoes

I am scrolling through, just waiting to see when THAT
argument starts.
>
> Tastes better with pork IMHO.

--
Jean B.

The Ranger > wrote:

>James Silverton > wrote in message

>> Be honest Blake! Open another bottle but I find both ground and
>> cubed meat acceptable in chilli

>Ab-so-f**kin'-lootly! One for the pot, another for the cook.

>I prefer cubed but my MIL (and Sainted Mother(tm)) use/d ground
>sirloin.

For me, ground beef is fine in a chili with beans (and typically,
tomatoes) but if it's a bean-less, tomato-less chili primarily
composed of chili powder in water/broth, then cubes or chunks
of beef are necessary instead of ground beef.

Perhaps I'm picky. Strike that, I know I'm picky.

Steve

Steve Pope > wrote in message
...
> The Ranger > wrote:
[snip]
>> I prefer cubed [..]
>>
> For me, ground beef is fine in a chili with beans (and
> typically, tomatoes) but if it's a bean-less, tomato-less
> chili primarily composed of chili powder in water/broth,
> then cubes or chunks of beef are necessary instead
> of ground beef.

Chile Colorado and Chile Verde both require cubed beef. Texas Bowl
of Red is improved with shredded beef but I've not had complaints
when I've used ground sirloin... The _only_ time someone
complained was when I added kidney beans as a filler because two
families increased the number of dinner guests to twenty.
Actually, it was only _one_ complainer and he's normally a
phallic.

The Ranger

On Fri, 01 Feb 2008 16:33:15 GMT, (Little
Malice) wrote:

>One time on Usenet, Sqwertz > said:
>> On Fri, 01 Feb 2008 09:09:58 GMT, Little Malice wrote:
>>
>> > One time on Usenet, Sqwertz > said:
>> >
>> >> This is the kind of stuff that keeps me up at night, yaknow.
>> >
>> > That and airplane chicken...
>>
>> Airline chicken.
>
>Oops, not enough sleep.
>
>> I dreamt about it last night.
>
>Dare I ask? Hope it was a good one...

whenever i dream about airline chicken, they're hijacking the plane.

your pal,
blake

On Fri, 01 Feb 2008 20:21:13 GMT, "James Silverton"
> wrote:

> blake wrote on Fri, 01 Feb 2008 20:13:37 GMT:
>
> bm> i always use small cubes instead of ground.
> bm> cook the onions (and maybe some garlic) 'til soft in the
> bm> meat and spice gunk, add to the pot. deglaze with some of
> bm> the beer you will add to the pot (or reserved from when you
> bm> put it in with the tomatoes)
>
>Be honest Blake! Open another bottle but I find both ground and
>cubed meat acceptable in chilli
>
i don't drink much beer anymore, but yes, i will confess to just
pouring some from the bottle i was drinking in the past. but i
understand barb is not a beer-swiller, she's church people.

maybe i should try a combination of both ground and cubed meat. i'm
still struggling to find a perfect method.

your pal,
blake

On Fri, 1 Feb 2008 18:09:17 -0800, "The Ranger"
> wrote:

>Steve Pope > wrote in message
...
>> The Ranger > wrote:
>[snip]
>>> I prefer cubed [..]
>>>
>> For me, ground beef is fine in a chili with beans (and
>> typically, tomatoes) but if it's a bean-less, tomato-less
>> chili primarily composed of chili powder in water/broth,
>> then cubes or chunks of beef are necessary instead
>> of ground beef.
>
>Chile Colorado and Chile Verde both require cubed beef. Texas Bowl
>of Red is improved with shredded beef but I've not had complaints
>when I've used ground sirloin... The _only_ time someone
>complained was when I added kidney beans as a filler because two
>families increased the number of dinner guests to twenty.
>Actually, it was only _one_ complainer and he's normally a
>phallic.
>
>The Ranger
>

to such people i would say 'mcdonald's is just down the road.'

your pal,
blake

In article >,
jay > wrote:

> On Fri, 1 Feb 2008 13:33:28 -0800, Gunner wrote:
>
> > "jay" > wrote in message
> > ...
> >> On Fri, 1 Feb 2008 09:16:53 -0800 (PST), Sheldon wrote:
> >>
> >>> On Feb 1, 11:56?am, "Gunner" > wrote:
> >>>> "Melba's Jammin'" > wrote in message
> >>>>
> >>>> ...
> >>>>
> >>>>
> >>>>
> >>>>
> >>>>
> >>>>> In article >,
> >>>>> Sqwertz > wrote:
> >>>>
> >>>>>> On Thu, 31 Jan 2008 20:10:02 -0600, Melba's Jammin' wrote:
> >>>>
> >>>>>> > When I make chili con carne,...
> >>>>
> >>>>>> Chile CON CARNE? ?What is this, 1950?
> >>>>
> >>>>>> -sw
> >>>>
> >>>>> I thought you'd like that, Sweetums. ?When I was a kitten, that's what
> >>>>> it was called. ?And when I studied Espa?ol con los se?ores Sanchez y
> >>>>> Saucedo y la estimada se?ora Elvira Wright, I learned that chili is the
> >>>>> pepper and Chile is the country en sud america.
> >>>>
> >>>>> And it wasn't 1950; it was 1957.
> >>>>
> >>>> Except Chile is offically capsicum pepper in NM, chili is that meat stew
> >>>> Texicans eat, and Chilli is British via India.
> >>>>
> >>>> Chile con carne y frijoles: ?a chile sauce with meat and beans
> >>>
> >>> Capitalized "Chile" is a country... otherwise "chile" is a variant of
> >>> the prefered "chili". The British spelling for "chili" is
> >>> "chilli"... whether it has to do with India you need to prove that.
> >>>
> >>> http://merriamwebster.com/dictionary/chili
> >>
> >> Wow.. surprised Gunner didn't know this. He has been educating here on the
> >> subject for a long time. Come on Gunner you need to polish up on the
> >> lecture material and include proper/improper use of the capital c/C as
> >> well
> >> as the proper use of the *i* and or *e* in regard to the CON KARNEY.
> >>
> >> jay
> >
> > Tsk, Tsk, You referenced your 4th grade school report again! Aren't you
> > one
> > of those Dell transplants that pretend to be a Texican?
> >
> > jay, you pulled that on-line dictionary defination BS last time. I'm sure
> > you think the Euro-centric viewpoint is accurate such as Plymouth Rock was
> > the first European colony and such, but just becasue some New Englander
> > says
> > it is so does not make it so. Get back to me when you have actually
> > researched *where the Anglicization of the word "Chile" came from*. BTW,
> > I
> > was just in the store today and saw rows of Mexican canned Chile Colorado
> > &
> > Chile Verde, as well as I picked up some Chile Pasilla Molido.
>
> Gunner, you are indeed a scholar. Could you help just a little bit with
> this research project of *where the Anglicization of the word "Chile" came
> from*? I admit that I don't quite understand that last somewhat peculiar
> sentence above.
>
> jay


Boys!! Am I going to have to sit you both on the Hug Rug? Stop it
right now!
Love,
Mom
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; check the second note and
tell me if you knowwhat it is.
Laissez les bons temps rouler!

In article >,
blake murphy > wrote:

> but i understand barb is not a beer-swiller, she's church people.
> your pal,
> blake

One fact has nothing to do with the other, Bozo!!
(Barb smacks blake upside the head -- hard!_
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; check the second note and
tell me if you knowwhat it is.
Laissez les bons temps rouler!

On Sat, 02 Feb 2008 20:00:02 -0600, Melba's Jammin'
> wrote:

>In article >,
> blake murphy > wrote:
>
>> but i understand barb is not a beer-swiller, she's church people.
>> your pal,
>> blake
>
>One fact has nothing to do with the other, Bozo!!
>(Barb smacks blake upside the head -- hard!_

please, not with the beer bottle, ma'am!

your pal,
blake

In article >,
Melba's Jammin' > wrote:

> When I make chili con carne, I use ground beef, canned beans, onions,
> tomato stuff, chili powder, cumin ‹ that's pretty much it.
>
> Chuck roasts are on sale for $3/lb and I've got a couple. Can I just
> cut the roast into pieces and proceed as I normally would? What about
> doing a coarse grind with a meat grinder?
>
> I'm feeling adventurous. "-)
> Whaddaya say about my idea?
> Don't tell me to get anything else for this recipe; mostly I just want
> to know how I treat the meat if I start with a chuck roast instead
> ground beef.
>
> I await your counsel; if you want to flame me or cast aspersions, knock
> yourself out.

I made a vat of chili from about 2# of chuck, cut into pieces maybe 3/4"
cubes. Less than an inch. Simmered for a couple hours while I went
somewhere else. Tomato stuff, cumin, pounded coriander, chili powder,
garlic granules, AND Penzeys dehydrated slices, rehydrated before adding
to the pot. I was out of onions!!! I am almost *never* out of onions.

Anyway, Rob is mine. He loves it. He carried on. All I have to do is
wave the promise of some chili in front of his and he does my bidding.
:-) I think he does it so he doesn't have to fix his own supper.

I ground the rest of it (the chuck roast) for burgers which I've just
removed from the grill for tomorrow night's dinner. I suddenly have too
much food that has to be eaten on a schedule and the sub sandwiches from
the church youth group were made yesterday and must be eaten tonight.

The burgers look pretty good.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; check the second note and
tell me if you knowwhat it is.
Laissez les bons temps rouler!