On Sun, 1 Feb 2009 21:00:30 -0800, Jebediah Kornworthy wrote:

> Hello all,
>
> I am new to this newsgroup. I used to watch this group and
> occasionally post here about 5 years ago. I am hoping to get a couple
> responses on what "secret ingredients" you use in your chili. I will post
> another question soon on what secret "spice" ingredients you use. Today, I
> am just looking at the weird things you like to add to your chili like beer
> or peanut butter.
>
> I have looked at many sites, blogs and other groups including yahoo
> groups at the different secret ingredients or unusual ingredients used in
> chili making. They don't have to be a secret, just unusual and something
> that works well. Maybe something that you have been complemented on before
> when you made your chili? Here is a list that I came up with in my travels.
>
> Beer
> Bell pepper-Green
> Bell pepper-Red
> Bourbon
> Broth - Beef
> Broth - Chicken
> Coffee
> Coke
> Mustard
> Peanut butter
> Potatoes
> Sugar - Brown
> Sugar - White
> Tequila
> Worcestershire sauce
>
> Let me know what you think. I know many people have used this in various
> quantities to achieve what they consider great chili. Please let me know
> what you think. I know that some of them don't sound so weird like broth.
> Just some examples.
>
> Thanks in advance,
>
> Jeb
>
> P.S. I know that these sound weird but I may try a little peanut butter in
> my next recipe. How could it ruin the whole recipe?

beer is not at all out-of-the-way, not (to me) a little brown sugar.
potatoes are just strange.

i did once use a fajita-type marinade with tequila on the beef cubes, but
it really didn't do much for the chili.

your pal,
blake

In article >,
blake murphy > wrote:

> On Sun, 1 Feb 2009 21:00:30 -0800, Jebediah Kornworthy wrote:

> > that works well. Maybe something that you have been complemented on before
> > when you made your chili? Here is a list that I came up with in my
> > travels.
> >
> > Beer
> > Bell pepper-Green
> > Bell pepper-Red
> > Bourbon
> > Broth - Beef
> > Broth - Chicken
> > Coffee
> > Coke
> > Mustard
> > Peanut butter
> > Potatoes
> > Sugar - Brown
> > Sugar - White
> > Tequila
> > Worcestershire sauce

> beer is not at all out-of-the-way, not (to me) a little brown sugar.

red wine is better than beer, for me

> potatoes are just strange.

I have nowhere close to enough toes and fingers to count how many places
I've seen that offer chili fries on their menu. I've even tried them a
couple of times. OK.

--
Dan Abel
Petaluma, California USA

"Jebediah Kornworthy" > wrote in message

> "blake murphy" > wrote in message
> . ..
>> On Sun, 1 Feb 2009 21:00:30 -0800, Jebediah Kornworthy wrote:
>>
>>> Hello all,
>>>
>>> I am new to this newsgroup. I used to watch this group and
>>> occasionally post here about 5 years ago. I am hoping to get a
>>> couple responses on what "secret ingredients" you use in your
>>> chili. I will post
>>> another question soon on what secret "spice" ingredients you use.
>>> Today, I
>>> am just looking at the weird things you like to add to your chili
>>> like beer
>>> or peanut butter.
>>>
>>> I have looked at many sites, blogs and other groups
>>> including yahoo
>>> groups at the different secret ingredients or unusual ingredients
>>> used in chili making. They don't have to be a secret, just unusual
>>> and something that works well. Maybe something that you have been
>>> complemented on before
>>> when you made your chili? Here is a list that I came up with in my
>>> travels.
>>>
>>> Beer
>>> Bell pepper-Green
>>> Bell pepper-Red
>>> Bourbon
>>> Broth - Beef
>>> Broth - Chicken
>>> Coffee
>>> Coke
>>> Mustard
>>> Peanut butter
>>> Potatoes
>>> Sugar - Brown
>>> Sugar - White
>>> Tequila
>>> Worcestershire sauce
>>>
>>> Let me know what you think. I know many people have used this in
>>> various quantities to achieve what they consider great chili. Please
>>> let me know what you think. I know that some of them don't
>>> sound so weird like broth.
>>> Just some examples.
>>>
>>> Thanks in advance,
>>>
>>> Jeb
>>>
>>> P.S. I know that these sound weird but I may try a little peanut
>>> butter in
>>> my next recipe. How could it ruin the whole recipe?
>>
>> beer is not at all out-of-the-way, not (to me) a little brown sugar.
>> potatoes are just strange.
>
> Hello Blake,
>
> I have to agree with you that it isn't uncommon for people to
> add beer
> to their chili. Brown sugar is also good in small quantities. In
> respect to the
> potatoes I should have clarified myself. If you want to thicken your
> chili you can peel a potato and then grate it in a cheese grater. Add
> it to your chili to thicken it. It will dissolve totally and help
> thicken
> it. You shouldn't be able to taste the potato at all once it is
> dissolved. It is just a replacement for corn starch.
>
> Jeb
>
>> i did once use a fajita-type marinade with tequila on the beef
>> cubes, but it really didn't do much for the chili.
>>
>> your pal,
>> blake

I'd add to Blake's suggestion; it doesn't do much for the tequila either
:-) I'm not all that fond of the spaghetti sauce involving vodka. (I've
even seen the stuff on sale in Trader Joe's, think.) I do make Pepper
Vodka with hot dried peppers but that's something else!

--
James Silverton
Potomac, Maryland

blake murphy wrote:
>
> On Sun, 1 Feb 2009 21:00:30 -0800, Jebediah Kornworthy wrote:
>
> > Hello all,
> >
> > I am new to this newsgroup. I used to watch this group and
> > occasionally post here about 5 years ago. I am hoping to get a couple
> > responses on what "secret ingredients" you use in your chili. I will post
> > another question soon on what secret "spice" ingredients you use. Today, I
> > am just looking at the weird things you like to add to your chili like beer
> > or peanut butter.
> >

<snip>

> > P.S. I know that these sound weird but I may try a little peanut butter in
> > my next recipe. How could it ruin the whole recipe?
>
> beer is not at all out-of-the-way, not (to me) a little brown sugar.
> potatoes are just strange.


Potatoes are a common ingredient in NM-style green chile stew. The
peppers would be green chiles, not sweet green peppers.


>
> i did once use a fajita-type marinade with tequila on the beef cubes, but
> it really didn't do much for the chili.
>
> your pal,
> blake

On Mon, 02 Feb 2009 12:22:46 -0800, Dan Abel wrote:

> In article >,
> blake murphy > wrote:
>
>> On Sun, 1 Feb 2009 21:00:30 -0800, Jebediah Kornworthy wrote:
>
>>> that works well. Maybe something that you have been complemented on before
>>> when you made your chili? Here is a list that I came up with in my
>>> travels.
>>>
>>> Beer
>>> Bell pepper-Green
>>> Bell pepper-Red
>>> Bourbon
>>> Broth - Beef
>>> Broth - Chicken
>>> Coffee
>>> Coke
>>> Mustard
>>> Peanut butter
>>> Potatoes
>>> Sugar - Brown
>>> Sugar - White
>>> Tequila
>>> Worcestershire sauce
>
>> beer is not at all out-of-the-way, not (to me) a little brown sugar.
>
> red wine is better than beer, for me
>
>> potatoes are just strange.
>
> I have nowhere close to enough toes and fingers to count how many places
> I've seen that offer chili fries on their menu. I've even tried them a
> couple of times. OK.

yeah, but chili fries are a different thing. i mean, i like a chili dog,
but i wouldn't put hot dogs in chili.

your pal,
blake

On Mon, 2 Feb 2009 13:55:58 -0800, Jebediah Kornworthy wrote:

> "Dan Abel" > wrote in message
> ...
>> In article >,
>> blake murphy > wrote:
>>
>>> On Sun, 1 Feb 2009 21:00:30 -0800, Jebediah Kornworthy wrote:
>>
>>> > that works well. Maybe something that you have been complemented on
>>> > before
>>> > when you made your chili? Here is a list that I came up with in my
>>> > travels.
>>> >
>>> > Beer
>>> > Bell pepper-Green
>>> > Bell pepper-Red
>>> > Bourbon
>>> > Broth - Beef
>>> > Broth - Chicken
>>> > Coffee
>>> > Coke
>>> > Mustard
>>> > Peanut butter
>>> > Potatoes
>>> > Sugar - Brown
>>> > Sugar - White
>>> > Tequila
>>> > Worcestershire sauce
>>
>>> beer is not at all out-of-the-way, not (to me) a little brown sugar.
>>
>> red wine is better than beer, for me
>>
>>> potatoes are just strange.
>
> Grated and used as a thickener only. I think that they would be
> over cooked and dissolved quite easily.
>
> Jeb

o.k., that makes a little sense, but it would be unusual for me to use any
kind of thickener.

i thought you were talking about stew-like hunks of potato.

your pal,
blake

In article >,
blake murphy > wrote:

> >>> potatoes are just strange.
> >
> > Grated and used as a thickener only. I think that they would be
> > over cooked and dissolved quite easily.
> >
> > Jeb
>
> o.k., that makes a little sense, but it would be unusual for me to use any
> kind of thickener.
>
> i thought you were talking about stew-like hunks of potato.
>
> your pal,
> blake

Just use powdered/flaked potato?
--
Peace! Om

"If the enemy is in range, so are you."
-Infantry Journal

blake murphy wrote:
>
> On Mon, 2 Feb 2009 13:55:58 -0800, Jebediah Kornworthy wrote:
>
> > "Dan Abel" > wrote in message
> > ...
> >> In article >,
> >> blake murphy > wrote:
> >>
> >>> On Sun, 1 Feb 2009 21:00:30 -0800, Jebediah Kornworthy wrote:
> >>
> >>> > that works well. Maybe something that you have been complemented on
> >>> > before
> >>> > when you made your chili? Here is a list that I came up with in my
> >>> > travels.
> >>> >

><snip>

> >>> potatoes are just strange.
> >
> > Grated and used as a thickener only. I think that they would be
> > over cooked and dissolved quite easily.
> >
> > Jeb
>
> o.k., that makes a little sense, but it would be unusual for me to use any
> kind of thickener.
>
> i thought you were talking about stew-like hunks of potato.
>
> your pal,
> blake


Another thickener for certain types of chile would be masa harina
(maize/corn). We never use it, preferring to thicken the chile by
cooking it longer

Arri wrote:

> Another thickener for certain types of chile would be masa harina
> (maize/corn). We never use it, preferring to thicken the chile by
> cooking it longer

I use masa harina to thicken chili because it also adds some nutrition.

Bob

On Tue, 3 Feb 2009 13:01:27 -0800, Jebediah Kornworthy wrote:

> "blake murphy" > wrote in message
> ...
>> On Mon, 2 Feb 2009 13:55:58 -0800, Jebediah Kornworthy wrote:
>>
>>> "Dan Abel" > wrote in message
>>> ...
>>>> In article >,
>>>> blake murphy > wrote:
>>>>
>>>>> beer is not at all out-of-the-way, not (to me) a little brown sugar.
>>>>
>>>> red wine is better than beer, for me
>>>>
>>>>> potatoes are just strange.
>>>
>>> Grated and used as a thickener only. I think that they would be
>>> over cooked and dissolved quite easily.
>>>
>>> Jeb
>>
>> o.k., that makes a little sense, but it would be unusual for me to use any
>> kind of thickener.
>>
>> i thought you were talking about stew-like hunks of potato.
>>
>> your pal,
>> blake
>
> Arri London said this in a post, few posts further down.
> "Potatoes are a common ingredient in NM-style green chile stew. The
> peppers would be green chiles, not sweet green peppers."
>
> Jeb

yep, saw it.

your pal,
blake

On Tue, 03 Feb 2009 17:54:44 -0700, Arri London wrote:

> blake murphy wrote:
>>
>> On Mon, 2 Feb 2009 13:55:58 -0800, Jebediah Kornworthy wrote:
>>
>>> "Dan Abel" > wrote in message
>>> ...
>>>> In article >,
>>>> blake murphy > wrote:
>>>>
>>>>> On Sun, 1 Feb 2009 21:00:30 -0800, Jebediah Kornworthy wrote:
>>>>
>>>>> > that works well. Maybe something that you have been complemented on
>>>>> > before
>>>>> > when you made your chili? Here is a list that I came up with in my
>>>>> > travels.
>>>>> >
>
>><snip>
>
>>>>> potatoes are just strange.
>>>
>>> Grated and used as a thickener only. I think that they would be
>>> over cooked and dissolved quite easily.
>>>
>>> Jeb
>>
>> o.k., that makes a little sense, but it would be unusual for me to use any
>> kind of thickener.
>>
>> i thought you were talking about stew-like hunks of potato.
>>
>> your pal,
>> blake
>
> Another thickener for certain types of chile would be masa harina
> (maize/corn). We never use it, preferring to thicken the chile by
> cooking it longer

yep, or just use a little less liquid to start with.

your pal,
blake

Arri London wrote:

>
>
> Another thickener for certain types of chile would be masa harina
> (maize/corn). We never use it, preferring to thicken the chile by
> cooking it longer


Wick Fowler's 3 alarm chili spice mix comes with a masa packet that you
add near the end.

Scott wrote:
>
> Arri London wrote:
>
> >
> >
> > Another thickener for certain types of chile would be masa harina
> > (maize/corn). We never use it, preferring to thicken the chile by
> > cooking it longer
>
> Wick Fowler's 3 alarm chili spice mix comes with a masa packet that you
> add near the end.

Have just never liked the taste of masa-thickened chile; too pronounced.
But people do like it and expect it in some situations.