The chili improves in flavor when made a day or two in advance, and yields
8 generous bowlfuls. Serve it garnished with sour cream, chopped onion,
and grated cheese as you root for your favorite team on February 7!

Super Bowl Chili

Serves 8

3 pounds lean ground beef
4 tablespoons olive oil
2 medium carrots, peeled and finely diced (to yield 3/4 cup)
2 medium yellow onions, finely diced (to yield 2 cups)
2 tablespoons finely minced garlic
2 tablespoons plus 1 teaspoon chili powder
4 teaspoons ground cumin
4 teaspoons dried oregano
2 teaspoons kosher salt
2 tablespoons chopped chipotle chili pepper in adobo sauce (see note)
One 28-ounce can diced tomatoes, drained
6 to 7 cups reduced sodium beef or chicken stock
Two 15-ounce cans black beans, drained and rinsed
2 tablespoons chopped cilantro

For garnish:
1 cup sour cream
1 cup grated white cheddar or Monterey Jack cheese
1 cup chopped onions

In a large, heavy pot set over high heat, sauté ground beef, stirring
frequently, until browned, about 8 minutes. With a slotted spoon, remove
beef to a plate and pour off the remaining liquid in pan.

Add olive oil to the same pot set over medium heat. When hot, add carrots,
onions, and garlic and sauté, stirring, until softened, about 5 minutes.
Return beef to pot, and add chili powder, cumin, oregano, salt, and
chopped chipotle pepper. Stir and cook a minute. Add tomatoes and 6 cups
of stock. Bring to a simmer, reduce heat to a gentle simmer, and cook for
30 minutes. Uncover and cook 30 minutes more, stirring occasionally. Much
of the liquid will cook down during this time.

Stir in all but 1/3 cup of beans and cook 5 minutes more. Mash reserved
beans with a fork, and stir into the chili to give it extra body. If chili
is too thick, stir in up to 1cup additional stock and heat several minutes
to warm. (Chili can be prepared 2 days ahead. Cool, cover, and
refrigerate. Reheat over medium heat, stirring often.)

Ladle chili into bowls and garnish each portion with some cilantro. Serve
with bowls of sour cream, cheese, and onions to sprinkle on top.

Note: Leftover chipotles can be frozen in 1 to 2 tablespoon amounts for
later use.



(Courtesy Betty Rosbottom, Foodstyles/Tribune Media Serivces, Baltimore
Sun)

--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

PeterL1 wrote:

> The chili improves in flavor when made a day or two in advance, and
> yields 8 generous bowlfuls. Serve it garnished with sour cream,
> chopped onion, and grated cheese as you root for your favorite team
> on February 7!


I'll add that this slop makes for WONDERFUL farts (me wife LOVES the
smells!) and it'll give ya the squitters...you should see my toilet bowl
after I take a dump after eating this - I'm certainly glad I don't have one
of those odd German "shelf" - type toilet bowls! From the way my arse
"explodes" you'd think the French had resumed nuclear testing here in the
South Pacific!


:-)


--
Peter L
Brisbane Oz

"PeterL1" > wrote in
m:



NNTP-Posting-Date: Thu, 04 Feb 2010 14:32:46 -0600
From: "PeterL1" >
Newsgroups: rec.food.cooking
References: >
Subject: SuperBowl Chilli
Date: Thu, 4 Feb 2010 14:41:19 -0600
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IP address [?]: 4.252.203.81
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ISP of this IP [?]: Level 3 Communications
Organization: Level 3 Communications
Host of this IP: [?]: dialup-4.252.203.81.Dial1.Chicago1.Level3.net


--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

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On Feb 4, 12:41*pm, "PeterL1" > wrote:
> PeterL1 wrote:
> > The chili improves in flavor when made a day or two in advance, and
> > yields 8 generous bowlfuls. Serve it garnished with sour cream,
> > chopped onion, and grated cheese as you root for your favorite team
> > on February 7!
>
> I'll add that this slop makes for WONDERFUL farts (me wife LOVES the
> smells!) and it'll give ya the squitters...you should see my toilet bowl
> after I take a dump after eating this - I'm certainly glad I don't have one
> of those odd German "shelf" - type toilet bowls! *From the way my arse
> "explodes" you'd think the French had resumed nuclear testing here in the
> South Pacific!
>
> :-)
>
> --
> Peter L
> Brisbane Oz

way to kill any appetite I had for the chili............

ImStillMags > wrote in news:41562e88-0629-44d4-8a4b-
:

> On Feb 4, 12:41*pm, "PeterL1" > wrote:

>
> way to kill any appetite I had for the chili............
>


Nahhhh, just kill the grub with the 'address'





It's a pathetic stalker.


--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

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http://improve-usenet.org/filters_bg.html

ImStillMags wrote:

> On Feb 4, 12:41 pm, "PeterL1" > wrote:
>> PeterL1 wrote:
>>> The chili improves in flavor when made a day or two in advance, and
>>> yields 8 generous bowlfuls. Serve it garnished with sour cream,
>>> chopped onion, and grated cheese as you root for your favorite team
>>> on February 7!
>>
>> I'll add that this slop makes for WONDERFUL farts (me wife LOVES the
>> smells!) and it'll give ya the squitters...you should see my toilet
>> bowl after I take a dump after eating this - I'm certainly glad I
>> don't have one of those odd German "shelf" - type toilet bowls! From
>> the way my arse "explodes" you'd think the French had resumed
>> nuclear testing here in the South Pacific!
>>
>> :-)
>>
>> --
>> Peter L
>> Brisbane Oz
>
> way to kill any appetite I had for the chili............


Lucas is such a spazz for posting a lame chili recipe...but then being a
spazz is his "job" here. Sports - wise he should compete in the Mental
Midgest Special Olympics...

Lol...

BTW that was *me* that was "spoofing" him above, just so he doesn't think
it's Bob Terwilliger or Sqwertz or anybody else. He's VERY "paranoid", ya
know...

:-)


--
Best
Greg

On Feb 4, 1:03*pm, "Gregory Morrow" > wrote:
> ImStillMags wrote:
> > On Feb 4, 12:41 pm, "PeterL1" > wrote:
> >> PeterL1 wrote:
> >>> The chili improves in flavor when made a day or two in advance, and
> >>> yields 8 generous bowlfuls. Serve it garnished with sour cream,
> >>> chopped onion, and grated cheese as you root for your favorite team
> >>> on February 7!
>
> >> I'll add that this slop makes for WONDERFUL farts (me wife LOVES the
> >> smells!) and it'll give ya the squitters...you should see my toilet
> >> bowl after I take a dump after eating this - I'm certainly glad I
> >> don't have one of those odd German "shelf" - type toilet bowls! From
> >> the way my arse "explodes" you'd think the French had resumed
> >> nuclear testing here in the South Pacific!
>
> >> :-)
>
> >> --
> >> Peter L
> >> Brisbane Oz
>
> > way to kill any appetite I had for the chili............
>
> Lucas is such a spazz for posting a lame chili recipe...but then being a
> spazz is his "job" here. *Sports - wise he should compete in the Mental
> Midgest Special Olympics...
>
> Lol...
>
> BTW that was *me* that was "spoofing" him above, just so he doesn't think
> it's Bob Terwilliger or Sqwertz or anybody else. *He's VERY "paranoid", ya
> know...
>
> :-)
>
> --
> Best
> Greg

Then why in the hell don't you post a chili recipe to top his?

"Gregory Morrow" > wrote in message
m...
> ImStillMags wrote:
>
>> On Feb 4, 12:41 pm, "PeterL1" > wrote:
>>> PeterL1 wrote:
>>>> The chili improves in flavor when made a day or two in advance, and
>>>> yields 8 generous bowlfuls. Serve it garnished with sour cream,
>>>> chopped onion, and grated cheese as you root for your favorite team
>>>> on February 7!
>>>
>>> I'll add that this slop makes for WONDERFUL farts (me wife LOVES the
>>> smells!) and it'll give ya the squitters...you should see my toilet
>>> bowl after I take a dump after eating this - I'm certainly glad I
>>> don't have one of those odd German "shelf" - type toilet bowls! From
>>> the way my arse "explodes" you'd think the French had resumed
>>> nuclear testing here in the South Pacific!
>>>
>>> :-)
>>>
>>> --
>>> Peter L
>>> Brisbane Oz
>>
>> way to kill any appetite I had for the chili............
>
>
> Lucas is such a spazz for posting a lame chili recipe...but then being a
> spazz is his "job" here. Sports - wise he should compete in the Mental
> Midgest Special Olympics...
>
> Lol...
>
> BTW that was *me* that was "spoofing" him above, just so he doesn't think
> it's Bob Terwilliger or Sqwertz or anybody else. He's VERY "paranoid", ya
> know...
>
> :-)
>
>
> --
> Best
> Greg
>
>
The only thing around here anymore that is a guarantee to give you the trots
is all the nauseating drivel posted either by Peter Lucas or one of his many
impersonators/personalities.
-ginny

PeterL1 wrote:
> The chili improves in flavor when made a day or two in advance, and yields
> 8 generous bowlfuls. Serve it garnished with sour cream, chopped onion,
> and grated cheese as you root for your favorite team on February 7!
>
> Super Bowl Chili
>
> Serves 8
>
> 3 pounds lean ground beef
> 4 tablespoons olive oil
> 2 medium carrots, peeled and finely diced (to yield 3/4 cup)
> 2 medium yellow onions, finely diced (to yield 2 cups)
> 2 tablespoons finely minced garlic
> 2 tablespoons plus 1 teaspoon chili powder
> 4 teaspoons ground cumin
> 4 teaspoons dried oregano
> 2 teaspoons kosher salt
> 2 tablespoons chopped chipotle chili pepper in adobo sauce (see note)
> One 28-ounce can diced tomatoes, drained
> 6 to 7 cups reduced sodium beef or chicken stock
> Two 15-ounce cans black beans, drained and rinsed
> 2 tablespoons chopped cilantro
>
> For garnish:
> 1 cup sour cream
> 1 cup grated white cheddar or Monterey Jack cheese
> 1 cup chopped onions
>


Lose the carrots and the rest doesn't sound too bad. I'd add salt to
taste.

gloria p

Virginia Tadrzynski wrote:

> "Gregory Morrow" > wrote in message
> m...
>> ImStillMags wrote:
>>
>>> On Feb 4, 12:41 pm, "PeterL1" > wrote:
>>>> PeterL1 wrote:
>>>>> The chili improves in flavor when made a day or two in advance,
>>>>> and yields 8 generous bowlfuls. Serve it garnished with sour
>>>>> cream, chopped onion, and grated cheese as you root for your
>>>>> favorite team on February 7!
>>>>
>>>> I'll add that this slop makes for WONDERFUL farts (me wife LOVES
>>>> the smells!) and it'll give ya the squitters...you should see my
>>>> toilet bowl after I take a dump after eating this - I'm certainly
>>>> glad I don't have one of those odd German "shelf" - type toilet
>>>> bowls! From the way my arse "explodes" you'd think the French had
>>>> resumed nuclear testing here in the South Pacific!
>>>>
>>>> :-)
>>>>
>>>> --
>>>> Peter L
>>>> Brisbane Oz
>>>
>>> way to kill any appetite I had for the chili............
>>
>>
>> Lucas is such a spazz for posting a lame chili recipe...but then
>> being a spazz is his "job" here. Sports - wise he should compete in
>> the Mental Midgest Special Olympics...
>>
>> Lol...
>>
>> BTW that was *me* that was "spoofing" him above, just so he doesn't
>> think it's Bob Terwilliger or Sqwertz or anybody else. He's VERY
>> "paranoid", ya know...
>>
>> :-)
>>
>>
>> --
>> Best
>> Greg
>>
>>
> The only thing around here anymore that is a guarantee to give you
> the trots is all the nauseating drivel posted either by Peter Lucas
> or one of his many impersonators/personalities.
>


Hopefully Lucas would "get the hint" and vamoose but then he's of the "slow
learner" type...


--
Best
Greg

Chemo the Clown > wrote in news:1f0e604a-b9b2-42dc-8671-
:

> On Feb 4, 1:03*pm, "Gregory Morrow" > wrote:

>
> Then why in the hell don't you post a chili recipe to top his?
>


Because the gayboi stalker isn't in this group to talk about food..... one
only has to look at the majority of it's posts to see that all it wants to
do is prove what a 'man' it is.

And it fails miserably every time.


As for knowing it was him, it was outed by me (yet again) in a couple of
previous posts just by doing a simple IP Trace, and it's just trying to
cover it's flabby arse by "confessing".


Someone should tell it, and it's little band of like minded pathetic
stalkers, to really go look up the word "obsession" in the dictionary,
then all go and get some professional help for their mental condition.

They may be able to qualify for a group discount.



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

"gloria.p" > wrote in
:

> PeterL1 wrote:
>> The chili improves in flavor when made a day or two in advance, and
>> yields 8 generous bowlfuls. Serve it garnished with sour cream, chopped
>> onion, and grated cheese as you root for your favorite team on February
>> 7!
>>
>> Super Bowl Chili
>>
>> Serves 8
>>
>> 3 pounds lean ground beef
>> 4 tablespoons olive oil
>> 2 medium carrots, peeled and finely diced (to yield 3/4 cup)
>> 2 medium yellow onions, finely diced (to yield 2 cups)
>> 2 tablespoons finely minced garlic
>> 2 tablespoons plus 1 teaspoon chili powder
>> 4 teaspoons ground cumin
>> 4 teaspoons dried oregano
>> 2 teaspoons kosher salt
>> 2 tablespoons chopped chipotle chili pepper in adobo sauce (see note)
>> One 28-ounce can diced tomatoes, drained
>> 6 to 7 cups reduced sodium beef or chicken stock
>> Two 15-ounce cans black beans, drained and rinsed
>> 2 tablespoons chopped cilantro
>>
>> For garnish:
>> 1 cup sour cream
>> 1 cup grated white cheddar or Monterey Jack cheese
>> 1 cup chopped onions
>>
>
>
> Lose the carrots and the rest doesn't sound too bad.



Come to think of it, I don't even put carrots in my *own* chilli :-)



> I'd add salt to
> taste.


Or leave the added salt out and just use 'normal' beef/chicken stock.

Seems a bit silly to use 'low sodium' stock, and add spoonfulls of extra
salt!!


--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

Greg wrote:

> BTW that was *me* that was "spoofing" him above, just so he doesn't think
> it's Bob Terwilliger or Sqwertz or anybody else. He's VERY "paranoid", ya
> know...
>
> :-)

How DARE you make fun of a sky-diving military-pension fraud! Now he's got
to drink a couple bottles of wine to take away the sting of your words, you
GRUB!

Bob

"PeterL1" > wrote in message
...
> The chili improves in flavor when made a day or two in advance, and yields
> 8 generous bowlfuls. Serve it garnished with sour cream, chopped onion,
> and grated cheese as you root for your favorite team on February 7!
>
Everyone has a favorite chili recipe, but what I like on mine is chopped
onion and broken up Frito corn chips. They are great with chili. Thank my
Texan brother in law for putting me on to this.

Dale P

On Thu, 4 Feb 2010 15:03:26 -0600, Gregory Morrow wrote:

> ImStillMags wrote:
>
>> On Feb 4, 12:41 pm, "PeterL1" > wrote:
>>> PeterL1 wrote:
>>>> The chili improves in flavor when made a day or two in advance, and
>>>> yields 8 generous bowlfuls. Serve it garnished with sour cream,
>>>> chopped onion, and grated cheese as you root for your favorite team
>>>> on February 7!
>>>
>>> I'll add that this slop makes for WONDERFUL farts (me wife LOVES the
>>> smells!) and it'll give ya the squitters...you should see my toilet
>>> bowl after I take a dump after eating this - I'm certainly glad I
>>> don't have one of those odd German "shelf" - type toilet bowls! From
>>> the way my arse "explodes" you'd think the French had resumed
>>> nuclear testing here in the South Pacific!
>>>
>>> :-)
>>>
>>> --
>>> Peter L
>>> Brisbane Oz
>>
>> way to kill any appetite I had for the chili............
>
> Lucas is such a spazz for posting a lame chili recipe...but then being a
> spazz is his "job" here. Sports - wise he should compete in the Mental
> Midgest Special Olympics...
>
> Lol...
>
> BTW that was *me* that was "spoofing" him above, just so he doesn't think
> it's Bob Terwilliger or Sqwertz or anybody else. He's VERY "paranoid", ya
> know...
>
> :-)

i can usually tell your style right away. not a good thing in this case.

blake

blake murphy wrote:

> On Thu, 4 Feb 2010 15:03:26 -0600, Gregory Morrow wrote:
>
>> ImStillMags wrote:
>>
>>> On Feb 4, 12:41 pm, "PeterL1" > wrote:
>>>> PeterL1 wrote:
>>>>> The chili improves in flavor when made a day or two in advance,
>>>>> and yields 8 generous bowlfuls. Serve it garnished with sour
>>>>> cream, chopped onion, and grated cheese as you root for your
>>>>> favorite team on February 7!
>>>>
>>>> I'll add that this slop makes for WONDERFUL farts (me wife LOVES
>>>> the smells!) and it'll give ya the squitters...you should see my
>>>> toilet bowl after I take a dump after eating this - I'm certainly
>>>> glad I don't have one of those odd German "shelf" - type toilet
>>>> bowls! From the way my arse "explodes" you'd think the French had
>>>> resumed nuclear testing here in the South Pacific!
>>>>
>>>> :-)
>>>>
>>>> --
>>>> Peter L
>>>> Brisbane Oz
>>>
>>> way to kill any appetite I had for the chili............
>>
>> Lucas is such a spazz for posting a lame chili recipe...but then
>> being a spazz is his "job" here. Sports - wise he should compete in
>> the Mental Midgest Special Olympics...
>>
>> Lol...
>>
>> BTW that was *me* that was "spoofing" him above, just so he doesn't
>> think it's Bob Terwilliger or Sqwertz or anybody else. He's VERY
>> "paranoid", ya know...
>>
>> :-)
>
> i can usually tell your style right away. not a good thing in this
> case.


<chuckle>

It's kinda hard to "spoof" a lamer like PeterBreath because he always comes
up with something even *lamer* than his "imitators" can dredge up...


--
Best
Greg

Dale P wrote:
> Everyone has a favorite chili recipe, but what I like on mine is
> chopped onion and broken up Frito corn chips. They are great with
> chili. Thank my Texan brother in law for putting me on to this.
>
> Dale P

In Texas, there is a tight connection with Frito's and chili. I ate at
Skyline Chili twice and there wasn't a bag of Frito's in the building,
although they had every variety of potato chip. I wondered, what the
heck kind of a chili place is this, anyway? I guess it is what we grow
up with, what we are used to.


Becca

Becca wrote:
> Dale P wrote:
>> Everyone has a favorite chili recipe, but what I like on mine is
>> chopped onion and broken up Frito corn chips. They are great with
>> chili. Thank my Texan brother in law for putting me on to this.
>>
>> Dale P
>
> In Texas, there is a tight connection with Frito's and chili. I ate
> at Skyline Chili twice and there wasn't a bag of Frito's in the
> building, although they had every variety of potato chip. I
> wondered, what the heck kind of a chili place is this, anyway? I
> guess it is what we grow up with, what we are used to.

A chain built around Greek chili from Ohio, served on spaghetti?!?!?!?!?
The mind boggles.

On Sat, 6 Feb 2010 17:54:59 -0500, J. Clarke wrote:

> Becca wrote:
>> Dale P wrote:
>>> Everyone has a favorite chili recipe, but what I like on mine is
>>> chopped onion and broken up Frito corn chips. They are great with
>>> chili. Thank my Texan brother in law for putting me on to this.
>>>
>>> Dale P
>>
>> In Texas, there is a tight connection with Frito's and chili. I ate
>> at Skyline Chili twice and there wasn't a bag of Frito's in the
>> building, although they had every variety of potato chip. I
>> wondered, what the heck kind of a chili place is this, anyway? I
>> guess it is what we grow up with, what we are used to.
>
> A chain built around Greek chili from Ohio, served on spaghetti?!?!?!?!?
> The mind boggles.

they do a lot of strange things in cincinnati.

your pal,
blake

"Becca" > wrote in message
...
> Dale P wrote:
>> Everyone has a favorite chili recipe, but what I like on mine is chopped
>> onion and broken up Frito corn chips. They are great with chili. Thank
>> my Texan brother in law for putting me on to this.
>>
>> Dale P
>
> In Texas, there is a tight connection with Frito's and chili. I ate at
> Skyline Chili twice and there wasn't a bag of Frito's in the building,
> although they had every variety of potato chip. I wondered, what the heck
> kind of a chili place is this, anyway? I guess it is what we grow up
> with, what we are used to.
>
> Becca


Becca,

I have tried some other corn chips (Tostido and other brands) and the only
one that will work with chili is the old fashioned original Frito chip. The
taste is just perfect.

I used to know a person from Detroit who put macaroni in her chili. YUCK!!!
It is snowing here a little today, and we are not going to a super bowl
party. Actually we are going to go to a movie during the game. But a pot
of chili after the movie is sounding pretty good.

Later,

Dale

On Sun, 7 Feb 2010 11:51:32 -0500, blake murphy
> wrote:

>On Sat, 6 Feb 2010 17:54:59 -0500, J. Clarke wrote:
>
>> Becca wrote:
>>> Dale P wrote:
>>>> Everyone has a favorite chili recipe, but what I like on mine is
>>>> chopped onion and broken up Frito corn chips. They are great with
>>>> chili. Thank my Texan brother in law for putting me on to this.
>>>>
>>>> Dale P
>>>
>>> In Texas, there is a tight connection with Frito's and chili. I ate
>>> at Skyline Chili twice and there wasn't a bag of Frito's in the
>>> building, although they had every variety of potato chip. I
>>> wondered, what the heck kind of a chili place is this, anyway? I
>>> guess it is what we grow up with, what we are used to.
>>
>> A chain built around Greek chili from Ohio, served on spaghetti?!?!?!?!?
>> The mind boggles.
>
>they do a lot of strange things in cincinnati.

There's a place here that does it. It's good stuff.

http://www.bishopschili.com/

Lou

Cindy Hamilton wrote:
> On Feb 7, 1:12 pm, "Dale P" > wrote:
>> "Becca" > wrote in message
>>
>> ...
>>
>>> Dale P wrote:
>>>> Everyone has a favorite chili recipe, but what I like on mine is
>>>> chopped onion and broken up Frito corn chips. They are great with
>>>> chili. Thank my Texan brother in law for putting me on to this.
>>
>>>> Dale P
>>
>>> In Texas, there is a tight connection with Frito's and chili. I ate
>>> at Skyline Chili twice and there wasn't a bag of Frito's in the
>>> building, although they had every variety of potato chip. I
>>> wondered, what the heck kind of a chili place is this, anyway? I
>>> guess it is what we grow up with, what we are used to.
>>
>>> Becca
>>
>> Becca,
>>
>> I have tried some other corn chips (Tostido and other brands) and
>> the only one that will work with chili is the old fashioned original
>> Frito chip. The taste is just perfect.
>>
>> I used to know a person from Detroit who put macaroni in her chili.
>
> Ah, chilimac. Not so different from having it over spaghetti, really.
>
> At Tony Paco's in Toledo, you can get chili over some sort of
> Hungarian
> dumplings.

I can't believe I went to Ohio State and managed to miss all this.

On Mon, 8 Feb 2010 12:21:24 -0800 (PST), Cindy Hamilton wrote:

> On Feb 8, 3:03*pm, blake murphy > wrote:
>> On Sun, 07 Feb 2010 16:27:12 -0600, Lou Decruss wrote:
>>> On Sun, 7 Feb 2010 11:51:32 -0500, blake murphy
>>> > wrote:
>>
>>>>On Sat, 6 Feb 2010 17:54:59 -0500, J. Clarke wrote:
>>
>>>>> Becca wrote:
>>>>>> Dale P wrote:
>>>>>>> Everyone has a favorite chili recipe, but what I like on mine is
>>>>>>> chopped onion and broken up Frito corn chips. *They are great with
>>>>>>> chili. *Thank my Texan brother in law for putting me on to this.
>>
>>>>>>> Dale P
>>
>>>>>> In Texas, there is a tight connection with Frito's and chili. *I ate
>>>>>> at Skyline Chili twice and there wasn't a bag of Frito's in the
>>>>>> building, although they had every variety of potato chip. *I
>>>>>> wondered, what the heck kind of a chili place is this, anyway? *I
>>>>>> guess it is what we grow up with, what we are used to.
>>
>>>>> A chain built around Greek chili from Ohio, served on spaghetti?!?!?!?!?
>>>>> The mind boggles.
>>
>>>>they do a lot of strange things in cincinnati.
>>
>>> There's a place here that does it. *It's good stuff.
>>
>>>http://www.bishopschili.com/
>>
>>> Lou
>>
>> it's the spaghetti noodles that put me off from the idea of cincinatti
>> chili. *i didn't see them mentioned at the bishop's site.
>
> For me, it's the cinnamon. I can't even walk into Skyline. It just
> stinks.
>
> My husband eats chili on spaghetti (he's from Cincinnati), but
> thank God that he doesn't like cinnamon in his chili, either.

you can really taste the cinnamon? i thought it was like a 'secret
ingredient.'

your pal,
blake

blake wrote on Tue, 9 Feb 2010 14:20:16 -0500:


> you can really taste the cinnamon? i thought it was like a
> 'secret ingredient.'

There are a number of strange things in Cincinnatti Chili but the recipe
I use makes it hard to pick them out individually. Basically,
Cincinnatti Chili has exotic things like vinegar, cinnamon, allspice and
chocolate or cocoa, is served on spaghetti and omits beans. Beans are
sometimes added as a topping.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Feb 8, 12:31*pm, dsi1 > wrote:
> On 2/5/2010 7:35 AM, Dale P wrote:
>
> > "PeterL1" > wrote in message
> . 5...
> >> The chili improves in flavor when made a day or two in advance, and
> >> yields
> >> 8 generous bowlfuls. Serve it garnished with sour cream, chopped onion,
> >> and grated cheese as you root for your favorite team on February 7!
>
> > Everyone has a favorite chili recipe, but what I like on mine is chopped
> > onion and broken up Frito corn chips. They are great with chili. Thank
> > my Texan brother in law for putting me on to this.
>
> > Dale P
>
> I thicken my chili with crushed corn tortilla chips. I have never tried
> using Fritos but I suppose I would in a pinch. You're right about
> toasted corn being a great flavor addition to chili - I just like to
> integrate it into the chili.

You're supposed to take a small bag of Fritos and open it. Then put a
spoonfull of hot chili into the bag of chips and eat. Often called
Frito pie. This is not gourmet eats.

Susan B.

On Feb 9, 2:20*pm, blake murphy > wrote:
> On Mon, 8 Feb 2010 12:21:24 -0800 (PST), Cindy Hamilton wrote:
> > On Feb 8, 3:03*pm, blake murphy > wrote:
> >> On Sun, 07 Feb 2010 16:27:12 -0600, Lou Decruss wrote:
> >>> On Sun, 7 Feb 2010 11:51:32 -0500, blake murphy
> >>> > wrote:
>
> >>>>On Sat, 6 Feb 2010 17:54:59 -0500, J. Clarke wrote:
>
> >>>>> Becca wrote:
> >>>>>> Dale P wrote:
> >>>>>>> Everyone has a favorite chili recipe, but what I like on mine is
> >>>>>>> chopped onion and broken up Frito corn chips. *They are great with
> >>>>>>> chili. *Thank my Texan brother in law for putting me on to this..
>
> >>>>>>> Dale P
>
> >>>>>> In Texas, there is a tight connection with Frito's and chili. *I ate
> >>>>>> at Skyline Chili twice and there wasn't a bag of Frito's in the
> >>>>>> building, although they had every variety of potato chip. *I
> >>>>>> wondered, what the heck kind of a chili place is this, anyway? *I
> >>>>>> guess it is what we grow up with, what we are used to.
>
> >>>>> A chain built around Greek chili from Ohio, served on spaghetti?!?!?!?!?
> >>>>> The mind boggles.
>
> >>>>they do a lot of strange things in cincinnati.
>
> >>> There's a place here that does it. *It's good stuff.
>
> >>>http://www.bishopschili.com/
>
> >>> Lou
>
> >> it's the spaghetti noodles that put me off from the idea of cincinatti
> >> chili. *i didn't see them mentioned at the bishop's site.
>
> > For me, it's the cinnamon. *I can't even walk into Skyline. *It just
> > stinks.
>
> > My husband eats chili on spaghetti (he's from Cincinnati), but
> > thank God that he doesn't like cinnamon in his chili, either.
>
> you can really taste the cinnamon? *i thought it was like a 'secret
> ingredient.'

I'd bet a lot depends on one's tolerance for cinnamon and other
"sweet"
spices in savory foods. I dislike many Greek foods because they
use cinnamon and tomatoes (moussaka comes to mind).

Oddly, I love curry and Ethiopian foods. Probably because there's so
many spices, the "sweet" spices don't tend to stand out.

Cindy Hamilton

In article >,
blake murphy > wrote:

> On Mon, 8 Feb 2010 12:21:24 -0800 (PST), Cindy Hamilton wrote:
>
> > On Feb 8, 3:03*pm, blake murphy > wrote:

> >> it's the spaghetti noodles that put me off from the idea of cincinatti
> >> chili. *i didn't see them mentioned at the bishop's site.

We spent a lot of time at my aunt and uncle's house when we were kids.
My aunt often made chilimac to feed us (a can of chili mixed in with
macaroni). We all liked it. So chili over spaghetti wouldn't
necessarily put me off, all though I've never done it.

> > For me, it's the cinnamon. I can't even walk into Skyline. It just
> > stinks.
> >
> > My husband eats chili on spaghetti (he's from Cincinnati), but
> > thank God that he doesn't like cinnamon in his chili, either.
>
> you can really taste the cinnamon? i thought it was like a 'secret
> ingredient.'

My memory tells me that peanut butter, coffee and chocolate added to
chili were supposed to be in such small amounts that many would have
trouble identifying them. On the other hand, the spices in Cincinnati
chili (cinnamon, clove and allspice) are often identifiable as soon as
you walk through the door, without any taste at all.

--
Dan Abel
Petaluma, California USA

Cindy Hamilton wrote:
> On Feb 9, 2:20 pm, blake murphy > wrote:
>> On Mon, 8 Feb 2010 12:21:24 -0800 (PST), Cindy Hamilton wrote:
>>> On Feb 8, 3:03 pm, blake murphy > wrote:
>>>> On Sun, 07 Feb 2010 16:27:12 -0600, Lou Decruss wrote:
>>>>> On Sun, 7 Feb 2010 11:51:32 -0500, blake murphy
>>>>> > wrote:
>>>>>> On Sat, 6 Feb 2010 17:54:59 -0500, J. Clarke wrote:
>>>>>>> Becca wrote:
>>>>>>>> Dale P wrote:
>>>>>>>>> Everyone has a favorite chili recipe, but what I like on mine is
>>>>>>>>> chopped onion and broken up Frito corn chips. They are great with
>>>>>>>>> chili. Thank my Texan brother in law for putting me on to this.
>>>>>>>>> Dale P
>>>>>>>> In Texas, there is a tight connection with Frito's and chili. I ate
>>>>>>>> at Skyline Chili twice and there wasn't a bag of Frito's in the
>>>>>>>> building, although they had every variety of potato chip. I
>>>>>>>> wondered, what the heck kind of a chili place is this, anyway? I
>>>>>>>> guess it is what we grow up with, what we are used to.
>>>>>>> A chain built around Greek chili from Ohio, served on spaghetti?!?!?!?!?
>>>>>>> The mind boggles.
>>>>>> they do a lot of strange things in cincinnati.
>>>>> There's a place here that does it. It's good stuff.
>>>>> http://www.bishopschili.com/
>>>>> Lou
>>>> it's the spaghetti noodles that put me off from the idea of cincinatti
>>>> chili. i didn't see them mentioned at the bishop's site.
>>> For me, it's the cinnamon. I can't even walk into Skyline. It just
>>> stinks.
>>> My husband eats chili on spaghetti (he's from Cincinnati), but
>>> thank God that he doesn't like cinnamon in his chili, either.
>> you can really taste the cinnamon? i thought it was like a 'secret
>> ingredient.'
>
> I'd bet a lot depends on one's tolerance for cinnamon and other
> "sweet"
> spices in savory foods. I dislike many Greek foods because they
> use cinnamon and tomatoes (moussaka comes to mind).
>
> Oddly, I love curry and Ethiopian foods. Probably because there's so
> many spices, the "sweet" spices don't tend to stand out.
>
> Cindy Hamilton

Yes!!!! I have an aversion to cinnamon in many savory
foods--Greek included. I agree with the rest of what you say, too.

--
Jean B.

On 2/9/2010 9:42 AM, sueb wrote:
> On Feb 8, 12:31 pm, > wrote:
>> On 2/5/2010 7:35 AM, Dale P wrote:
>>
>>> > wrote in message
>>> ...
>>>> The chili improves in flavor when made a day or two in advance, and
>>>> yields
>>>> 8 generous bowlfuls. Serve it garnished with sour cream, chopped onion,
>>>> and grated cheese as you root for your favorite team on February 7!
>>
>>> Everyone has a favorite chili recipe, but what I like on mine is chopped
>>> onion and broken up Frito corn chips. They are great with chili. Thank
>>> my Texan brother in law for putting me on to this.
>>
>>> Dale P
>>
>> I thicken my chili with crushed corn tortilla chips. I have never tried
>> using Fritos but I suppose I would in a pinch. You're right about
>> toasted corn being a great flavor addition to chili - I just like to
>> integrate it into the chili.
>
> You're supposed to take a small bag of Fritos and open it. Then put a
> spoonfull of hot chili into the bag of chips and eat. Often called
> Frito pie. This is not gourmet eats.
>
> Susan B.

Being from the deep deep South, I am familiar with this dish, err...
bag. You don't just open a bag of Fritos, you have to cut it open on the
side. I'm sorry, it's just not a Frito pie if you eat it in the wrong
direction. I'm actually surprised that you don't consider a Frito pie
gourmet eats. :-)

Jean B. wrote:
> Cindy Hamilton wrote:

>>
>> Oddly, I love curry and Ethiopian foods. Probably because there's so
>> many spices, the "sweet" spices don't tend to stand out.
>>
>> Cindy Hamilton
>
> Yes!!!! I have an aversion to cinnamon in many savory foods--Greek
> included. I agree with the rest of what you say, too.
>


I don't really like cinnamon in savory dishes either. There are a
lot of Moroccan dishes which include cinnamon. I just leave it out.
Exceptions are the couscous my sister in law makes with a topping of
caramelized onions flavored with cinnamon sticks and lamb with prunes.

Tracy

On Tue, 9 Feb 2010 12:00:59 -0800 (PST), Cindy Hamilton wrote:

> On Feb 9, 2:20*pm, blake murphy > wrote:
>> On Mon, 8 Feb 2010 12:21:24 -0800 (PST), Cindy Hamilton wrote:
>>
>>> For me, it's the cinnamon. *I can't even walk into Skyline. *It just
>>> stinks.
>>
>>> My husband eats chili on spaghetti (he's from Cincinnati), but
>>> thank God that he doesn't like cinnamon in his chili, either.
>>
>> you can really taste the cinnamon? *i thought it was like a 'secret
>> ingredient.'
>
> I'd bet a lot depends on one's tolerance for cinnamon and other
> "sweet"
> spices in savory foods. I dislike many Greek foods because they
> use cinnamon and tomatoes (moussaka comes to mind).
>
> Oddly, I love curry and Ethiopian foods. Probably because there's so
> many spices, the "sweet" spices don't tend to stand out.
>
> Cindy Hamilton

o.k., got it.

your pal,
blake

On Tue, 09 Feb 2010 14:28:55 -0800, Dan Abel wrote:

> In article >,
> blake murphy > wrote:
>
>> On Mon, 8 Feb 2010 12:21:24 -0800 (PST), Cindy Hamilton wrote:
>>
>
>>> For me, it's the cinnamon. I can't even walk into Skyline. It just
>>> stinks.
>>>
>>> My husband eats chili on spaghetti (he's from Cincinnati), but
>>> thank God that he doesn't like cinnamon in his chili, either.
>>
>> you can really taste the cinnamon? i thought it was like a 'secret
>> ingredient.'
>
> My memory tells me that peanut butter, coffee and chocolate added to
> chili were supposed to be in such small amounts that many would have
> trouble identifying them. On the other hand, the spices in Cincinnati
> chili (cinnamon, clove and allspice) are often identifiable as soon as
> you walk through the door, without any taste at all.

yikes!

your pal,
blake

In article >,
Tracy > wrote:

> Jean B. wrote:
> > Cindy Hamilton wrote:
>
> >>
> >> Oddly, I love curry and Ethiopian foods. Probably because there's so
> >> many spices, the "sweet" spices don't tend to stand out.
> >>
> >> Cindy Hamilton
> >
> > Yes!!!! I have an aversion to cinnamon in many savory foods--Greek
> > included. I agree with the rest of what you say, too.
> >
>
>
> I don't really like cinnamon in savory dishes either. There are a
> lot of Moroccan dishes which include cinnamon. I just leave it out.
> Exceptions are the couscous my sister in law makes with a topping of
> caramelized onions flavored with cinnamon sticks and lamb with prunes.
>
> Tracy

I add a small amount of Cinnamon to chili, along with a little cocoa
powder. Cinnamon in Lasagna and used VERY sparingly in tomato sauce is
quite good, if you like it of course. ;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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On Feb 10, 1:00*pm, Omelet > wrote:
> In article >,
>
>
>
>
>
> *Tracy > wrote:
> > Jean B. wrote:
> > > Cindy Hamilton wrote:
>
> > >> Oddly, I love curry and Ethiopian foods. *Probably because there's so
> > >> many spices, the "sweet" spices don't tend to stand out.
>
> > >> Cindy Hamilton
>
> > > Yes!!!! *I have an aversion to cinnamon in many savory foods--Greek
> > > included. *I agree with the rest of what you say, too.
>
> > I don't really like cinnamon in savory dishes either. There are a
> > lot of Moroccan dishes which include cinnamon. I just leave it out.
> > Exceptions are the couscous my sister in law makes with a topping of
> > caramelized onions flavored with cinnamon sticks and lamb with prunes.
>
> > Tracy
>
> I add a small amount of Cinnamon to chili, along with a little cocoa
> powder. *Cinnamon in Lasagna and used VERY sparingly in tomato sauce is
> quite good, if you like it of course. ;-)

I heard that cinnamon (used very sparingly) is "The Chef's secret."
Chef as in Boyardee. You have to admit, it's better than Franco
American.

> --
> Peace! Om
>

--Bryan

--Bryan wrote:
> I heard that cinnamon (used very sparingly) is "The Chef's secret."
> Chef as in Boyardee. You have to admit, it's better than Franco
> American.

Two foods I have never tried, is Chef Boyardee and Franco American. My
youngest son easts Spaghettio's but I have never tried those, either. I
don't eat Pop Tarts or any of the other foods that your generation tends
to enjoy. I wonder if I am missing anything?


Becca

On Mon, 8 Feb 2010 15:03:29 -0500, blake murphy
> wrote:

>On Sun, 07 Feb 2010 16:27:12 -0600, Lou Decruss wrote:

>>
>> There's a place here that does it. It's good stuff.
>>
>> http://www.bishopschili.com/
>>
>> Lou
>
>it's the spaghetti noodles that put me off from the idea of cincinatti
>chili. i didn't see them mentioned at the bishop's site.

It's under the "store menu" button.

Lou

In article >, says...
>
> --Bryan wrote:
> > I heard that cinnamon (used very sparingly) is "The Chef's secret."
> > Chef as in Boyardee. You have to admit, it's better than Franco
> > American.
>
> Two foods I have never tried, is Chef Boyardee and Franco American. My
> youngest son easts Spaghettio's but I have never tried those, either. I
> don't eat Pop Tarts or any of the other foods that your generation tends
> to enjoy. I wonder if I am missing anything?
>
>
> Becca

I like pop tarts on race weekends. They are really a great filling snack
with a heavier crust, I would call it pie crust but I would not be
surprised if I were corrected. They can be a bit sweet though so watch
which ones you buy. I love the Strawberry ones. I go through several
boxes a summer while running a 24 event season, probably 12 weekend
camping races.

We also keep Chef Boyardee ravioli and spaghetti and meatballs in our
camp kit along with small cans of Bushes (pull top) baked beans in the
dry cooler along with the pop tarts. I really like the ravioli a lot,
but the sodium of the canned pasta products should be noted.

You may wish to try a simple can of the staple CBAD Beefaroni and also a
can of Franco American Spaghetti with or without meatballs. The reason I
say this is the two sauces are noticeably different and some folks like
one but not the other. I was raised on Franco American and I like it
fine, but I now lean toward the Beefaroni or Ravioli by Chef Boyardee.
So, give them both a chance.

And just because I am chatty, another quick pick me up that stores well
and can be very filling, and another one of my favorite weekend fillers
are Fig Newtons. If you don't have a good store brand available, they
can be very expensive so look around. Recently other flavors like Apple
and various Berry filled newtons have been coming on the market too, I
like them all.

Anyway all of the above store well in most conditions, are quick,
filling, and provide a good boost during a long weekend camping or when
you can't be at home in a comfortable kitchen... However, I would not
count on them for more than occasional fillers. And again, watch the
sodium.

Scotty, try the poptarts

In article >, Becca >
wrote:

> --Bryan wrote:
> > I heard that cinnamon (used very sparingly) is "The Chef's secret."
> > Chef as in Boyardee. You have to admit, it's better than Franco
> > American.
>
> Two foods I have never tried, is Chef Boyardee and Franco American. My
> youngest son easts Spaghettio's but I have never tried those, either. I
> don't eat Pop Tarts or any of the other foods that your generation tends
> to enjoy. I wonder if I am missing anything?

Interestingly enough, http://en.wikipedia.org/wiki/Chef_Boyardee was
named after its founder, Italian-American immigrant Ettore Boiardi, who
had no faith that Americans would be able to pronounce his name as he
spelled it.

--
Dan Abel
Petaluma, California USA

Becca wrote:
> --Bryan wrote:
>> I heard that cinnamon (used very sparingly) is "The Chef's secret."
>> Chef as in Boyardee. You have to admit, it's better than Franco
>> American.
>
> Two foods I have never tried, is Chef Boyardee and Franco American.
> My youngest son easts Spaghettio's but I have never tried those,
> either. I don't eat Pop Tarts or any of the other foods that your
> generation tends to enjoy. I wonder if I am missing anything?

Missing anything, yes. There are things though that one wants to
miss--these may be among them. Both are comfort food for me--I don't delude
myself that they are good in any absolute sense though.

On Feb 10, 8:06*pm, Becca > wrote:
> --Bryan wrote:
> > I heard that cinnamon (used very sparingly) is "The Chef's secret."
> > Chef as in Boyardee. *You have to admit, it's better than Franco
> > American.
>
> Two foods I have never tried, is Chef Boyardee and Franco American. *My
> youngest son easts Spaghettio's but I have never tried those, either. *

I was being silly. Those canned pastas are to pasta what canned fish
is to fish, or what frozen TV dinner entrees are to their freshly
prepared analogs. They are the kind of thing that a heavy smoker who
lived in a place without a kitchen might bring for "lunch" to his
overnight job cleaning a department store.

> I don't eat Pop Tarts or any of the other foods that your generation tends
> to enjoy.

I never could stand Pop Tarts.

> I wonder if I am missing anything?

Would you be "missing anything" had you never tasted Campbell's
condensed soups? I think that the answer would be the same.

>
> Becca

--Bryan