I swear that I say that each time I make it but it is true! I didn't get
much of my last batch because my husband liked it so much. And I know that
he will really like this as the heat level is up a bit from what I would
normally prefer but it's all good!

I think the reason why this is so good is the really good ground beef that I
get from my CSA. It cooks up nice and tender! And the addition of the El
Pato tomato sauce.

I made a double batch this time. Didn't really measure anything. 2 lbs.
ground beef, 1 green bell pepper, 1 yellow bell pepper, 2 smaller, red bell
peppers, 4 jalapenos, 1.75 white onions (one had a bad spot), 1 bunch of
green onions (white and green parts), a little cilantro, several plum
tomatoes and one beefsteak, 2 cans El Pato tomato sauce, 2 cans some off
brand chopped tomato and chilies (like Rotel), 1 can tomato puree, and
perhaps 3 T. chili powder and some salt. Veggies were all chopped. And the
beef was cooked and crumbled before adding the rest. Soooo good! I put
fresh cilantro on top to serve.

"Julie Bove" > wrote in message
...

I also put in 3 cans of dark red kidney beans and their liquid. Oops!

On Monday, January 19, 2015 at 10:28:36 PM UTC-6, Julie Bove wrote:
>
> I swear that I say that each time I make it but it is true!
>
>
Here we go again.

On Monday, January 19, 2015 at 11:00:59 PM UTC-6, wrote:
> On Monday, January 19, 2015 at 10:28:36 PM UTC-6, Julie Bove wrote:
> >
> > I swear that I say that each time I make it but it is true!
> >
> >
> Here we go again.

Yep.

On 1/19/2015 11:28 PM, Julie Bove wrote:
> I made a double batch this time. Didn't really measure anything. 2
> lbs. ground beef, 1 green bell pepper, 1 yellow bell pepper, 2 smaller,
> red bell peppers, 4 jalapenos, 1.75 white onions (one had a bad spot), 1
> bunch of green onions (white and green parts), a little cilantro,
> several plum tomatoes and one beefsteak, 2 cans El Pato tomato sauce, 2
> cans some off brand chopped tomato and chilies (like Rotel), 1 can
> tomato puree, and perhaps 3 T. chili powder and some salt. Veggies were
> all chopped. And the beef was cooked and crumbled before adding the
> rest. Soooo good! I put fresh cilantro on top to serve.

And here I was under the impression you generally dished up canned
chili. Mea culpa.

Jill

"jmcquown" > wrote in message
...
> On 1/19/2015 11:28 PM, Julie Bove wrote:
>> I made a double batch this time. Didn't really measure anything. 2
>> lbs. ground beef, 1 green bell pepper, 1 yellow bell pepper, 2 smaller,
>> red bell peppers, 4 jalapenos, 1.75 white onions (one had a bad spot), 1
>> bunch of green onions (white and green parts), a little cilantro,
>> several plum tomatoes and one beefsteak, 2 cans El Pato tomato sauce, 2
>> cans some off brand chopped tomato and chilies (like Rotel), 1 can
>> tomato puree, and perhaps 3 T. chili powder and some salt. Veggies were
>> all chopped. And the beef was cooked and crumbled before adding the
>> rest. Soooo good! I put fresh cilantro on top to serve.
>
> And here I was under the impression you generally dished up canned chili.
> Mea culpa.

Why in the world would you think that?

"Sqwertz" > wrote in message
...
> On Tue, 20 Jan 2015 01:19:29 -0500, jmcquown wrote:
>
>> On 1/19/2015 11:28 PM, Julie Bove wrote:
>>> I made a double batch this time. Didn't really measure anything. 2
>>> lbs. ground beef, 1 green bell pepper, 1 yellow bell pepper, 2 smaller,
>>> red bell peppers, 4 jalapenos, 1.75 white onions (one had a bad spot), 1
>>> bunch of green onions (white and green parts), a little cilantro,
>>> several plum tomatoes and one beefsteak, 2 cans El Pato tomato sauce, 2
>>> cans some off brand chopped tomato and chilies (like Rotel), 1 can
>>> tomato puree, and perhaps 3 T. chili powder and some salt. Veggies were
>>> all chopped. And the beef was cooked and crumbled before adding the
>>> rest. Soooo good! I put fresh cilantro on top to serve.
>>
>> And here I was under the impression you generally dished up canned
>> chili. Mea culpa.
>
> Ironically, no beans for the beanhead.

I forgot to list them. Three cans of dark red kidney beans and their juice.

On 1/20/2015 1:29 AM, Sqwertz wrote:
> On Tue, 20 Jan 2015 01:19:29 -0500, jmcquown wrote:
>
>> On 1/19/2015 11:28 PM, Julie Bove wrote:
>>> I made a double batch this time. Didn't really measure anything. 2
>>> lbs. ground beef, 1 green bell pepper, 1 yellow bell pepper, 2 smaller,
>>> red bell peppers, 4 jalapenos, 1.75 white onions (one had a bad spot), 1
>>> bunch of green onions (white and green parts), a little cilantro,
>>> several plum tomatoes and one beefsteak, 2 cans El Pato tomato sauce, 2
>>> cans some off brand chopped tomato and chilies (like Rotel), 1 can
>>> tomato puree, and perhaps 3 T. chili powder and some salt. Veggies were
>>> all chopped. And the beef was cooked and crumbled before adding the
>>> rest. Soooo good! I put fresh cilantro on top to serve.
>>
>> And here I was under the impression you generally dished up canned
>> chili. Mea culpa.
>
> Ironically, no beans for the beanhead.
>
> -sw
>
Nope, she posted separately she added canned beans.

Jill

On 1/20/2015 1:37 AM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 1/19/2015 11:28 PM, Julie Bove wrote:
>>> I made a double batch this time. Didn't really measure anything. 2
>>> lbs. ground beef, 1 green bell pepper, 1 yellow bell pepper, 2 smaller,
>>> red bell peppers, 4 jalapenos, 1.75 white onions (one had a bad spot), 1
>>> bunch of green onions (white and green parts), a little cilantro,
>>> several plum tomatoes and one beefsteak, 2 cans El Pato tomato sauce, 2
>>> cans some off brand chopped tomato and chilies (like Rotel), 1 can
>>> tomato puree, and perhaps 3 T. chili powder and some salt. Veggies were
>>> all chopped. And the beef was cooked and crumbled before adding the
>>> rest. Soooo good! I put fresh cilantro on top to serve.
>>
>> And here I was under the impression you generally dished up canned
>> chili. Mea culpa.
>
> Why in the world would you think that?

You have mentioned in the past buying canned chili.

Jill

"jmcquown" > wrote in message
...
> On 1/20/2015 1:37 AM, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 1/19/2015 11:28 PM, Julie Bove wrote:
>>>> I made a double batch this time. Didn't really measure anything. 2
>>>> lbs. ground beef, 1 green bell pepper, 1 yellow bell pepper, 2 smaller,
>>>> red bell peppers, 4 jalapenos, 1.75 white onions (one had a bad spot),
>>>> 1
>>>> bunch of green onions (white and green parts), a little cilantro,
>>>> several plum tomatoes and one beefsteak, 2 cans El Pato tomato sauce, 2
>>>> cans some off brand chopped tomato and chilies (like Rotel), 1 can
>>>> tomato puree, and perhaps 3 T. chili powder and some salt. Veggies
>>>> were
>>>> all chopped. And the beef was cooked and crumbled before adding the
>>>> rest. Soooo good! I put fresh cilantro on top to serve.
>>>
>>> And here I was under the impression you generally dished up canned
>>> chili. Mea culpa.
>>
>> Why in the world would you think that?
>
> You have mentioned in the past buying canned chili.

Yes, in the past. There isn't much I can eat now that comes from a can
aside from vegetables or fruit. I did find canned chili that I can eat from
Dollar Tree. I haven't tried it yet. Probably won't for some time. I
generally reserve stuff like that for some time when I am snow in and can't
get fresh food or something came up and I wasn't able to cook.

On Mon, 19 Jan 2015 22:37:13 -0800, "Julie Bove"
> wrote:

>
>"jmcquown" > wrote in message
...
>> On 1/19/2015 11:28 PM, Julie Bove wrote:
>>> I made a double batch this time. Didn't really measure anything. 2
>>> lbs. ground beef, 1 green bell pepper, 1 yellow bell pepper, 2 smaller,
>>> red bell peppers, 4 jalapenos, 1.75 white onions (one had a bad spot), 1
>>> bunch of green onions (white and green parts), a little cilantro,
>>> several plum tomatoes and one beefsteak, 2 cans El Pato tomato sauce, 2
>>> cans some off brand chopped tomato and chilies (like Rotel), 1 can
>>> tomato puree, and perhaps 3 T. chili powder and some salt. Veggies were
>>> all chopped. And the beef was cooked and crumbled before adding the
>>> rest. Soooo good! I put fresh cilantro on top to serve.
>>
>> And here I was under the impression you generally dished up canned chili.
>> Mea culpa.
>
>Why in the world would you think that?

No garlic?

"Julie Bove" > wrote in message
...
>I swear that I say that each time I make it but it is true! I didn't get
>much of my last batch because my husband liked it so much. And I know that
>he will really like this as the heat level is up a bit from what I would
>normally prefer but it's all good!
>
> I think the reason why this is so good is the really good ground beef that
> I get from my CSA. It cooks up nice and tender! And the addition of the
> El Pato tomato sauce.
>
> I made a double batch this time. Didn't really measure anything. 2 lbs.
> ground beef, 1 green bell pepper, 1 yellow bell pepper, 2 smaller, red
> bell peppers, 4 jalapenos, 1.75 white onions (one had a bad spot), 1 bunch
> of green onions (white and green parts), a little cilantro, several plum
> tomatoes and one beefsteak, 2 cans El Pato tomato sauce, 2 cans some off
> brand chopped tomato and chilies (like Rotel), 1 can tomato puree, and
> perhaps 3 T. chili powder and some salt. Veggies were all chopped. And
> the beef was cooked and crumbled before adding the rest. Soooo good! I
> put fresh cilantro on top to serve.
I typically add a can of dark red kidney beans, a can of black beans and a
can of chili beans. I like the color combination it provides.

"Brooklyn1" > wrote in message
...
> On Mon, 19 Jan 2015 22:37:13 -0800, "Julie Bove"
> > wrote:
>
>>
>>"jmcquown" > wrote in message
...
>>> On 1/19/2015 11:28 PM, Julie Bove wrote:
>>>> I made a double batch this time. Didn't really measure anything. 2
>>>> lbs. ground beef, 1 green bell pepper, 1 yellow bell pepper, 2 smaller,
>>>> red bell peppers, 4 jalapenos, 1.75 white onions (one had a bad spot),
>>>> 1
>>>> bunch of green onions (white and green parts), a little cilantro,
>>>> several plum tomatoes and one beefsteak, 2 cans El Pato tomato sauce, 2
>>>> cans some off brand chopped tomato and chilies (like Rotel), 1 can
>>>> tomato puree, and perhaps 3 T. chili powder and some salt. Veggies
>>>> were
>>>> all chopped. And the beef was cooked and crumbled before adding the
>>>> rest. Soooo good! I put fresh cilantro on top to serve.
>>>
>>> And here I was under the impression you generally dished up canned
>>> chili.
>>> Mea culpa.
>>
>>Why in the world would you think that?
>
> No garlic?

I hate garlic.

"Kody" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>I swear that I say that each time I make it but it is true! I didn't get
>>much of my last batch because my husband liked it so much. And I know
>>that he will really like this as the heat level is up a bit from what I
>>would normally prefer but it's all good!
>>
>> I think the reason why this is so good is the really good ground beef
>> that I get from my CSA. It cooks up nice and tender! And the addition
>> of the El Pato tomato sauce.
>>
>> I made a double batch this time. Didn't really measure anything. 2 lbs.
>> ground beef, 1 green bell pepper, 1 yellow bell pepper, 2 smaller, red
>> bell peppers, 4 jalapenos, 1.75 white onions (one had a bad spot), 1
>> bunch of green onions (white and green parts), a little cilantro, several
>> plum tomatoes and one beefsteak, 2 cans El Pato tomato sauce, 2 cans some
>> off brand chopped tomato and chilies (like Rotel), 1 can tomato puree,
>> and perhaps 3 T. chili powder and some salt. Veggies were all chopped.
>> And the beef was cooked and crumbled before adding the rest. Soooo good!
>> I put fresh cilantro on top to serve.
> I typically add a can of dark red kidney beans, a can of black beans and a
> can of chili beans. I like the color combination it provides.

I did fail to mention the beans. I prefer dark red kidney beans in chili.
I added three cans to this. If I am making vegan chili then I will often use
a mix of three kinds of beans.

On 1/20/2015 9:36 AM, Julie Bove wrote:
> I hate garlic.

No surprise there.

Jill

Red kidney beans have far more bean toxins than pinto beans do.

On Tue, 20 Jan 2015 06:36:55 -0800, "Julie Bove"
> wrote:

>
>"Brooklyn1" > wrote in message
.. .
>> On Mon, 19 Jan 2015 22:37:13 -0800, "Julie Bove"
>> > wrote:
>>
>>>
>>>"jmcquown" > wrote in message
...
>>>> On 1/19/2015 11:28 PM, Julie Bove wrote:
>>>>> I made a double batch this time. Didn't really measure anything. 2
>>>>> lbs. ground beef, 1 green bell pepper, 1 yellow bell pepper, 2 smaller,
>>>>> red bell peppers, 4 jalapenos, 1.75 white onions (one had a bad spot),
>>>>> 1
>>>>> bunch of green onions (white and green parts), a little cilantro,
>>>>> several plum tomatoes and one beefsteak, 2 cans El Pato tomato sauce, 2
>>>>> cans some off brand chopped tomato and chilies (like Rotel), 1 can
>>>>> tomato puree, and perhaps 3 T. chili powder and some salt. Veggies
>>>>> were
>>>>> all chopped. And the beef was cooked and crumbled before adding the
>>>>> rest. Soooo good! I put fresh cilantro on top to serve.
>>>>
>>>> And here I was under the impression you generally dished up canned
>>>> chili.
>>>> Mea culpa.
>>>
>>>Why in the world would you think that?
>>
>> No garlic?
>
>I hate garlic.

Exactly what I expected you'd say. LOL
Now tell me where you found chili powder that doesn't contain garlic.

On 1/20/2015 10:37 AM, Brooklyn1 wrote:
> On Tue, 20 Jan 2015 06:36:55 -0800, "Julie Bove"
> > wrote:
>
>>
>> "Brooklyn1" > wrote in message
>> ...
>>> On Mon, 19 Jan 2015 22:37:13 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>> "jmcquown" > wrote in message
>>>> ...
>>>>> On 1/19/2015 11:28 PM, Julie Bove wrote:
>>>>>> I made a double batch this time. Didn't really measure anything. 2
>>>>>> lbs. ground beef, 1 green bell pepper, 1 yellow bell pepper, 2 smaller,
>>>>>> red bell peppers, 4 jalapenos, 1.75 white onions (one had a bad spot),
>>>>>> 1
>>>>>> bunch of green onions (white and green parts), a little cilantro,
>>>>>> several plum tomatoes and one beefsteak, 2 cans El Pato tomato sauce, 2
>>>>>> cans some off brand chopped tomato and chilies (like Rotel), 1 can
>>>>>> tomato puree, and perhaps 3 T. chili powder and some salt. Veggies
>>>>>> were
>>>>>> all chopped. And the beef was cooked and crumbled before adding the
>>>>>> rest. Soooo good! I put fresh cilantro on top to serve.
>>>>>
>>>>> And here I was under the impression you generally dished up canned
>>>>> chili.
>>>>> Mea culpa.
>>>>
>>>> Why in the world would you think that?
>>>
>>> No garlic?
>>
>> I hate garlic.
>
> Exactly what I expected you'd say. LOL
> Now tell me where you found chili powder that doesn't contain garlic.
>
Damn, Sheldon! What are you trying to do, add to the ever changing list
of "I can't/won't" eat?

Jill

On Monday, January 19, 2015 at 10:28:36 PM UTC-6, Julie Bove wrote:
>
> I made a double batch this time. Didn't really measure anything. 2 lbs.
> ground beef, 1 green bell pepper, 1 yellow bell pepper, 2 smaller, red bell
> peppers, 4 jalapenos, 1.75 white onions (one had a bad spot), 1 bunch of
> green onions (white and green parts), a little cilantro, several plum
> tomatoes and one beefsteak, 2 cans El Pato tomato sauce, 2 cans some off
> brand chopped tomato and chilies (like Rotel), 1 can tomato puree, and
> perhaps 3 T. chili powder and some salt. Veggies were all chopped. And the
> beef was cooked and crumbled before adding the rest. Soooo good! I put
> fresh cilantro on top to serve.

This sounds pretty good, has a lot of what I put in mine, I use the Penzeys Chili powder, it comes in different strengths, I put most of the other things you have listed in mine, but no tomatoes or tomato sauce. I will probably be lynched for saying this ( I live in Texas ) buyt I sometimes put beans in it. Now I am hungry for Chile.

On Monday, January 19, 2015 at 11:38:37 PM UTC-7, Julie Bove wrote:
> "Sqwertz" > wrote in message
> ...
> > On Tue, 20 Jan 2015 01:19:29 -0500, jmcquown wrote:
> >
> >> On 1/19/2015 11:28 PM, Julie Bove wrote:
> >>> I made a double batch this time. Didn't really measure anything. 2
> >>> lbs. ground beef, 1 green bell pepper, 1 yellow bell pepper, 2 smaller,
> >>> red bell peppers, 4 jalapenos, 1.75 white onions (one had a bad spot), 1
> >>> bunch of green onions (white and green parts), a little cilantro,
> >>> several plum tomatoes and one beefsteak, 2 cans El Pato tomato sauce, 2
> >>> cans some off brand chopped tomato and chilies (like Rotel), 1 can
> >>> tomato puree, and perhaps 3 T. chili powder and some salt. Veggies were
> >>> all chopped. And the beef was cooked and crumbled before adding the
> >>> rest. Soooo good! I put fresh cilantro on top to serve.
> >>
> >> And here I was under the impression you generally dished up canned
> >> chili. Mea culpa.
> >
> > Ironically, no beans for the beanhead.
>
> I forgot to list them. Three cans of dark red kidney beans and their juice.

Its no wonder you have so much "stomach trouble" with all the chili and Mexican food that you consume. If I ate as much of that stuff as you do, I'd never get off the can. The atmosphere around your house must be atrocious at times.
====

I'll make tacos for supper myself.

On Monday, January 19, 2015 at 11:28:36 PM UTC-5, Julie Bove wrote:
> I swear that I say that each time I make it but it is true!
I do similar but a ton of garlic and strong black coffee.
I'm due to make a batch.

"Julie Bove" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>
> I also put in 3 cans of dark red kidney beans and their liquid. Oops!

If it's the best chili you ever made how can it be an oops?



---
This email has been checked for viruses by Avast antivirus software.
http://www.avast.com

Julie Bove wrote:
>
> "Brooklyn1" > wrote in message
> ...
>> On Mon, 19 Jan 2015 22:37:13 -0800, "Julie Bove"
>> > wrote:
>>
>>>
>>>"jmcquown" > wrote in message
...
>>>> On 1/19/2015 11:28 PM, Julie Bove wrote:
>>>>> I made a double batch this time. Didn't really measure anything. 2
>>>>> lbs. ground beef, 1 green bell pepper, 1 yellow bell pepper, 2 smaller,
>>>>> red bell peppers, 4 jalapenos, 1.75 white onions (one had a bad spot),
>>>>> 1
>>>>> bunch of green onions (white and green parts), a little cilantro,
>>>>> several plum tomatoes and one beefsteak, 2 cans El Pato tomato sauce, 2
>>>>> cans some off brand chopped tomato and chilies (like Rotel), 1 can
>>>>> tomato puree, and perhaps 3 T. chili powder and some salt. Veggies
>>>>> were
>>>>> all chopped. And the beef was cooked and crumbled before adding the
>>>>> rest. Soooo good! I put fresh cilantro on top to serve.
>>>>
>>>> And here I was under the impression you generally dished up canned
>>>> chili.
>>>> Mea culpa.
>>>
>>>Why in the world would you think that?
>>
>> No garlic?
>
> I hate garlic.

LOL

On 1/20/2015 9:37 AM, Brooklyn1 wrote:

> Exactly what I expected you'd say. LOL
> Now tell me where you found chili powder that doesn't contain garlic.
>
Generic chili powder has garlic, but you can buy chili powder from
specific chilis or geographic areas that don't have garlic.

--
From somewhere very deep in the heart of Texas

On 1/20/2015 10:19 AM, rosie wrote:
> On Monday, January 19, 2015 at 10:28:36 PM UTC-6, Julie Bove wrote:
>>
>> I made a double batch this time. Didn't really measure anything. 2 lbs.
>> ground beef, 1 green bell pepper, 1 yellow bell pepper, 2 smaller, red bell
>> peppers, 4 jalapenos, 1.75 white onions (one had a bad spot), 1 bunch of
>> green onions (white and green parts), a little cilantro, several plum
>> tomatoes and one beefsteak, 2 cans El Pato tomato sauce, 2 cans some off
>> brand chopped tomato and chilies (like Rotel), 1 can tomato puree, and
>> perhaps 3 T. chili powder and some salt. Veggies were all chopped. And the
>> beef was cooked and crumbled before adding the rest. Soooo good! I put
>> fresh cilantro on top to serve.
>
> This sounds pretty good, has a lot of what I put in mine, I use the Penzeys Chili powder, it comes in different strengths, I put most of the other things you have listed in mine, but no tomatoes or tomato sauce. I will probably be lynched for saying this ( I live in Texas ) buyt I sometimes put beans in it. Now I am hungry for Chile.
>
I've packed my lasso and I'm fixin' to head your way :-)


--
From somewhere very deep in the heart of Texas

On Monday, January 19, 2015 at 11:28:36 PM UTC-5, Julie Bove wrote:
> I swear that I say that each time I make it but it is true! I didn't get
> much of my last batch because my husband liked it so much. And I know that
> he will really like this as the heat level is up a bit from what I would
> normally prefer but it's all good!
>
> I think the reason why this is so good is the really good ground beef that I
> get from my CSA. It cooks up nice and tender! And the addition of the El
> Pato tomato sauce.
>
> I made a double batch this time. Didn't really measure anything. 2 lbs.
> ground beef, 1 green bell pepper, 1 yellow bell pepper, 2 smaller, red bell
> peppers, 4 jalapenos, 1.75 white onions (one had a bad spot), 1 bunch of
> green onions (white and green parts), a little cilantro, several plum
> tomatoes and one beefsteak, 2 cans El Pato tomato sauce, 2 cans some off
> brand chopped tomato and chilies (like Rotel), 1 can tomato puree, and
> perhaps 3 T. chili powder and some salt. Veggies were all chopped. And the
> beef was cooked and crumbled before adding the rest. Soooo good! I put
> fresh cilantro on top to serve.

Good - make a bathtub full of it and lose yourself in it.

On Tuesday, January 20, 2015 at 4:35:27 AM UTC-6, Julie Bove wrote:
>
> Yes, in the past. There isn't much I can eat now that comes from a can
> aside from vegetables or fruit. I did find canned chili that I can eat from
> Dollar Tree. I haven't tried it yet. Probably won't for some time. I
> generally reserve stuff like that for some time when I am snow in and can't
> get fresh food or something came up and I wasn't able to cook.

She eats canned black eyed peas and "snacks" on a teaspoon of canned french fried onions. *eyeroll* The lies never stop.

On Tuesday, January 20, 2015 at 10:37:47 AM UTC-6, Roy wrote:
> On Monday, January 19, 2015 at 11:38:37 PM UTC-7, Julie Bove wrote:
> > "Sqwertz" > wrote in message
> > ...
> > > On Tue, 20 Jan 2015 01:19:29 -0500, jmcquown wrote:
> > >
> > >> On 1/19/2015 11:28 PM, Julie Bove wrote:
> > >>> I made a double batch this time. Didn't really measure anything. 2
> > >>> lbs. ground beef, 1 green bell pepper, 1 yellow bell pepper, 2 smaller,
> > >>> red bell peppers, 4 jalapenos, 1.75 white onions (one had a bad spot), 1
> > >>> bunch of green onions (white and green parts), a little cilantro,
> > >>> several plum tomatoes and one beefsteak, 2 cans El Pato tomato sauce, 2
> > >>> cans some off brand chopped tomato and chilies (like Rotel), 1 can
> > >>> tomato puree, and perhaps 3 T. chili powder and some salt. Veggies were
> > >>> all chopped. And the beef was cooked and crumbled before adding the
> > >>> rest. Soooo good! I put fresh cilantro on top to serve.
> > >>
> > >> And here I was under the impression you generally dished up canned
> > >> chili. Mea culpa.
> > >
> > > Ironically, no beans for the beanhead.
> >
> > I forgot to list them. Three cans of dark red kidney beans and their juice.
>
> Its no wonder you have so much "stomach trouble" with all the chili and Mexican food that you consume. If I ate as much of that stuff as you do, I'd never get off the can. The atmosphere around your house must be atrocious at times.
> ====

I agree, that's all she ever talks about is eating beans and drinking diet soda. The smell must be incredible. No wonder her family treats her like dirt.

> wrote in message
...
> Red kidney beans have far more bean toxins than pinto beans do.

Beans have no toxins if cooked properly!

"Brooklyn1" > wrote in message
...
> On Tue, 20 Jan 2015 06:36:55 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Brooklyn1" > wrote in message
. ..
>>> On Mon, 19 Jan 2015 22:37:13 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>>"jmcquown" > wrote in message
...
>>>>> On 1/19/2015 11:28 PM, Julie Bove wrote:
>>>>>> I made a double batch this time. Didn't really measure anything. 2
>>>>>> lbs. ground beef, 1 green bell pepper, 1 yellow bell pepper, 2
>>>>>> smaller,
>>>>>> red bell peppers, 4 jalapenos, 1.75 white onions (one had a bad
>>>>>> spot),
>>>>>> 1
>>>>>> bunch of green onions (white and green parts), a little cilantro,
>>>>>> several plum tomatoes and one beefsteak, 2 cans El Pato tomato sauce,
>>>>>> 2
>>>>>> cans some off brand chopped tomato and chilies (like Rotel), 1 can
>>>>>> tomato puree, and perhaps 3 T. chili powder and some salt. Veggies
>>>>>> were
>>>>>> all chopped. And the beef was cooked and crumbled before adding the
>>>>>> rest. Soooo good! I put fresh cilantro on top to serve.
>>>>>
>>>>> And here I was under the impression you generally dished up canned
>>>>> chili.
>>>>> Mea culpa.
>>>>
>>>>Why in the world would you think that?
>>>
>>> No garlic?
>>
>>I hate garlic.
>
> Exactly what I expected you'd say. LOL
> Now tell me where you found chili powder that doesn't contain garlic.

There may be some in it but if so, it isn't excessive. McCormick is the
brand that I used. Yes, it does have garlic. But I didn't add extra.

"jmcquown" > wrote in message
...
> On 1/20/2015 10:37 AM, Brooklyn1 wrote:
>> On Tue, 20 Jan 2015 06:36:55 -0800, "Julie Bove"
>> > wrote:
>>
>>>
>>> "Brooklyn1" > wrote in message
>>> ...
>>>> On Mon, 19 Jan 2015 22:37:13 -0800, "Julie Bove"
>>>> > wrote:
>>>>
>>>>>
>>>>> "jmcquown" > wrote in message
>>>>> ...
>>>>>> On 1/19/2015 11:28 PM, Julie Bove wrote:
>>>>>>> I made a double batch this time. Didn't really measure anything. 2
>>>>>>> lbs. ground beef, 1 green bell pepper, 1 yellow bell pepper, 2
>>>>>>> smaller,
>>>>>>> red bell peppers, 4 jalapenos, 1.75 white onions (one had a bad
>>>>>>> spot),
>>>>>>> 1
>>>>>>> bunch of green onions (white and green parts), a little cilantro,
>>>>>>> several plum tomatoes and one beefsteak, 2 cans El Pato tomato
>>>>>>> sauce, 2
>>>>>>> cans some off brand chopped tomato and chilies (like Rotel), 1 can
>>>>>>> tomato puree, and perhaps 3 T. chili powder and some salt. Veggies
>>>>>>> were
>>>>>>> all chopped. And the beef was cooked and crumbled before adding the
>>>>>>> rest. Soooo good! I put fresh cilantro on top to serve.
>>>>>>
>>>>>> And here I was under the impression you generally dished up canned
>>>>>> chili.
>>>>>> Mea culpa.
>>>>>
>>>>> Why in the world would you think that?
>>>>
>>>> No garlic?
>>>
>>> I hate garlic.
>>
>> Exactly what I expected you'd say. LOL
>> Now tell me where you found chili powder that doesn't contain garlic.
>>
> Damn, Sheldon! What are you trying to do, add to the ever changing list
> of "I can't/won't" eat?

I have mentioned the garlic here on countless occasions. Husband and
daughter are garlic lovers. I am not. If I eat too much of it, I get
stomach pains. The amount in chili powder is fine for me.

"rosie" > wrote in message
...
On Monday, January 19, 2015 at 10:28:36 PM UTC-6, Julie Bove wrote:
>
> I made a double batch this time. Didn't really measure anything. 2 lbs.
> ground beef, 1 green bell pepper, 1 yellow bell pepper, 2 smaller, red
> bell
> peppers, 4 jalapenos, 1.75 white onions (one had a bad spot), 1 bunch of
> green onions (white and green parts), a little cilantro, several plum
> tomatoes and one beefsteak, 2 cans El Pato tomato sauce, 2 cans some off
> brand chopped tomato and chilies (like Rotel), 1 can tomato puree, and
> perhaps 3 T. chili powder and some salt. Veggies were all chopped. And
> the
> beef was cooked and crumbled before adding the rest. Soooo good! I put
> fresh cilantro on top to serve.

This sounds pretty good, has a lot of what I put in mine, I use the Penzeys
Chili powder, it comes in different strengths, I put most of the other
things you have listed in mine, but no tomatoes or tomato sauce. I will
probably be lynched for saying this ( I live in Texas ) buyt I sometimes put
beans in it. Now I am hungry for Chile.

---

I have never bought that brand and probably never would. I know that people
here are sold on it but I see no need to even try it.

"Roy" > wrote in message
...
> On Monday, January 19, 2015 at 11:38:37 PM UTC-7, Julie Bove wrote:
>> "Sqwertz" > wrote in message
>> ...
>> > On Tue, 20 Jan 2015 01:19:29 -0500, jmcquown wrote:
>> >
>> >> On 1/19/2015 11:28 PM, Julie Bove wrote:
>> >>> I made a double batch this time. Didn't really measure anything. 2
>> >>> lbs. ground beef, 1 green bell pepper, 1 yellow bell pepper, 2
>> >>> smaller,
>> >>> red bell peppers, 4 jalapenos, 1.75 white onions (one had a bad
>> >>> spot), 1
>> >>> bunch of green onions (white and green parts), a little cilantro,
>> >>> several plum tomatoes and one beefsteak, 2 cans El Pato tomato sauce,
>> >>> 2
>> >>> cans some off brand chopped tomato and chilies (like Rotel), 1 can
>> >>> tomato puree, and perhaps 3 T. chili powder and some salt. Veggies
>> >>> were
>> >>> all chopped. And the beef was cooked and crumbled before adding the
>> >>> rest. Soooo good! I put fresh cilantro on top to serve.
>> >>
>> >> And here I was under the impression you generally dished up canned
>> >> chili. Mea culpa.
>> >
>> > Ironically, no beans for the beanhead.
>>
>> I forgot to list them. Three cans of dark red kidney beans and their
>> juice.
>
> Its no wonder you have so much "stomach trouble" with all the chili and
> Mexican food that you consume. If I ate as much of that stuff as you do,
> I'd never get off the can. The atmosphere around your house must be
> atrocious at times.
> ====

I have no clue what you are talking about. My stomach trouble is called
gastroparesis and it is due to diabetes. Beans do not bother my stomach at
all and never have.

"Miss Kitty" > wrote in message
...
> On Tuesday, January 20, 2015 at 10:37:47 AM UTC-6, Roy wrote:
>> On Monday, January 19, 2015 at 11:38:37 PM UTC-7, Julie Bove wrote:
>> > "Sqwertz" > wrote in message
>> > ...
>> > > On Tue, 20 Jan 2015 01:19:29 -0500, jmcquown wrote:
>> > >
>> > >> On 1/19/2015 11:28 PM, Julie Bove wrote:
>> > >>> I made a double batch this time. Didn't really measure anything.
>> > >>> 2
>> > >>> lbs. ground beef, 1 green bell pepper, 1 yellow bell pepper, 2
>> > >>> smaller,
>> > >>> red bell peppers, 4 jalapenos, 1.75 white onions (one had a bad
>> > >>> spot), 1
>> > >>> bunch of green onions (white and green parts), a little cilantro,
>> > >>> several plum tomatoes and one beefsteak, 2 cans El Pato tomato
>> > >>> sauce, 2
>> > >>> cans some off brand chopped tomato and chilies (like Rotel), 1 can
>> > >>> tomato puree, and perhaps 3 T. chili powder and some salt. Veggies
>> > >>> were
>> > >>> all chopped. And the beef was cooked and crumbled before adding
>> > >>> the
>> > >>> rest. Soooo good! I put fresh cilantro on top to serve.
>> > >>
>> > >> And here I was under the impression you generally dished up canned
>> > >> chili. Mea culpa.
>> > >
>> > > Ironically, no beans for the beanhead.
>> >
>> > I forgot to list them. Three cans of dark red kidney beans and their
>> > juice.
>>
>> Its no wonder you have so much "stomach trouble" with all the chili and
>> Mexican food that you consume. If I ate as much of that stuff as you do,
>> I'd never get off the can. The atmosphere around your house must be
>> atrocious at times.
>> ====
>
> I agree, that's all she ever talks about is eating beans and drinking diet
> soda. The smell must be incredible. No wonder her family treats her like
> dirt.

Gas is not a problem that I have, if that's what you're implying.

"Thomas" > wrote in message
...
> On Monday, January 19, 2015 at 11:28:36 PM UTC-5, Julie Bove wrote:
>> I swear that I say that each time I make it but it is true!
> I do similar but a ton of garlic and strong black coffee.
> I'm due to make a batch.

I sometimes add cocoa to mine but not this time.

"Miss Kitty" > wrote in message
...
> On Tuesday, January 20, 2015 at 4:35:27 AM UTC-6, Julie Bove wrote:
>>
>> Yes, in the past. There isn't much I can eat now that comes from a can
>> aside from vegetables or fruit. I did find canned chili that I can eat
>> from
>> Dollar Tree. I haven't tried it yet. Probably won't for some time. I
>> generally reserve stuff like that for some time when I am snow in and
>> can't
>> get fresh food or something came up and I wasn't able to cook.
>
> She eats canned black eyed peas and "snacks" on a teaspoon of canned
> french fried onions. *eyeroll* The lies never stop.

Black eyes peas are a vegetable, no?

"Paul M. Cook" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Julie Bove" > wrote in message
>> ...
>>
>> I also put in 3 cans of dark red kidney beans and their liquid. Oops!
>
> If it's the best chili you ever made how can it be an oops?

The "oops" was that I failed to list the beans that I put in.

On Tuesday, January 20, 2015 at 2:13:14 PM UTC-7, Julie Bove wrote:
> > wrote in message
> ...
> > Red kidney beans have far more bean toxins than pinto beans do.
>
> Beans have no toxins if cooked properly!

You might like to read this then:

http://www.google.ca/url?sa=t&rct=j&...82954 2,d.aWw

On Tue, 20 Jan 2015 13:04:50 -0800 (PST), Miss Kitty
> wrote:

>On Tuesday, January 20, 2015 at 10:37:47 AM UTC-6, Roy wrote:
>> On Monday, January 19, 2015 at 11:38:37 PM UTC-7, Julie Bove wrote:
>> > "Sqwertz" > wrote in message
>> > ...
>> > > On Tue, 20 Jan 2015 01:19:29 -0500, jmcquown wrote:
>> > > Ironically, no beans for the beanhead.
>> >
>> > I forgot to list them. Three cans of dark red kidney beans and their juice.
>>
>> Its no wonder you have so much "stomach trouble" with all the chili and Mexican food that you consume. If I ate as much of that stuff as you do, I'd never get off the can. The atmosphere around your house must be atrocious at times.
>> ====
>
>I agree, that's all she ever talks about is eating beans and drinking diet soda. The smell must be incredible. No wonder her family treats her like dirt.

I would imagine that the sounds coming out of her ass would make a lot
more sense that what comes out of her mouth though.