On Mon, 08 Mar 2010 13:15:37 -0800, Mr. Joseph Littleshoes Esq. wrote:

> Hello Folks:
>
> Its about 1 PM here in California, and i just put the red beans on to
> cook for chili con carne con frijoles.
>
> If anybody has any suggestions?
>
> Here's the basic recipe I am using.
>
> Cook i large minced onion in 3 tbs. of cooking oil or other fat over a
> low flame, till just beginning to brown, stirring constantly; stir in 2
> pounds (for 2 pounds of beans) freshly cut up, largish dice, of lean
> beef steak (not ground beef) and continue cooking till meat is well
> browned, stirring and shaking pan almost constantly to prevent scorching.

i usually brown the beef chunks in a frying pan first, adding the chili
powder and cumin, etc. when they are about half done. this kinda coats the
meat with spice. when browned, they go into a stewpot with the tomato,
etc.

then the shopped onion and garlic are cooked until only beginning to brown
in the meat juices and chili powder residue, then into stewpot. then the
beef and onion is simmered a right long while before beans are added.

(i usually put a bay leaf and one tbls cider vinegar and one tbls brown
sugar with the tomato, along with any reconstituted dried chiles i might be
using.)

your pal,
blake

On Tue, 9 Mar 2010 11:21:12 -0500, blake murphy
> wrote:

> (i usually put a bay leaf and one tbls cider vinegar and one tbls brown
> sugar with the tomato, along with any reconstituted dried chiles i might be
> using.)

I tried that vinegar thing the last time I made chili and frankly
didn't think it was a good/necessary addition. I might have liked it
better if my tomatoes were too sweet - which happens on occasion.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Tue, 9 Mar 2010 11:21:12 -0500, blake murphy
> > wrote:
>
>> (i usually put a bay leaf and one tbls cider vinegar and one tbls brown
>> sugar with the tomato, along with any reconstituted dried chiles i might be
>> using.)
>
> I tried that vinegar thing the last time I made chili and frankly
> didn't think it was a good/necessary addition. I might have liked it
> better if my tomatoes were too sweet - which happens on occasion.
>
Having done this a few times now, the first time it was the best.
That is when I had just a tad of normal red wine vinegar in the
house and I probably used 2/3s cabernet vinegar.

--
Jean B.

All truth passes through three stages.
First, it is ridiculed. Second, it is violently
opposed. Third, it is accepted as being
self-evident. --Arthur Schopenhauer (1788-1860)

On Tue, 09 Mar 2010 08:54:45 -0800, sf wrote:

> On Tue, 9 Mar 2010 11:21:12 -0500, blake murphy
> > wrote:
>
>> (i usually put a bay leaf and one tbls cider vinegar and one tbls brown
>> sugar with the tomato, along with any reconstituted dried chiles i might be
>> using.)
>
> I tried that vinegar thing the last time I made chili and frankly
> didn't think it was a good/necessary addition. I might have liked it
> better if my tomatoes were too sweet - which happens on occasion.

i can't say that i taste it *per se*, but i don't like to leave it out.
i'm still fooling around with my recipe, though.

your pal,
blake