I don't really like chili much so it's not something I've made but am
now committed to making it for a do; I would appreciate recipes and
tips.

It should not be flaming hot (not everyone likes that) I think it
generally has beans, meat and lots of tomato. Also one of the picky
ones reckons he is allergic to oregano, so exclude that I see
there are recipes for doing in the oven, or crockpot but I think for
so much my overgrown stock pot will be best on stove top.

TIA

On 2017-11-21, > wrote:

> It should not be flaming hot (not everyone likes that) I think it
> generally has beans, meat and lots of tomato. Also one of the picky
> ones reckons he is allergic to oregano, so exclude that I see
> there are recipes for doing in the oven, or crockpot but I think for
> so much my overgrown stock pot will be best on stove top.

I once attended a small chili cookoff. On one hand, hadda guy pulling
out fine steaks of meat, fresh off the vine peppers, etc. Two spaces
away, some guy was prepping canned tomatoes and peppers, simple meat
products, etc. He explained he'd once gone through all that whole
"fresh" rigmarole fer chili, but he quickly learned "canned" is good
enough to win.

I did NOT see how the cook-off wound up. 8|

nb

On Tue, 21 Nov 2017 10:28:55 -0400, wrote:

>
>I don't really like chili much so it's not something I've made but am
>now committed to making it for a do; I would appreciate recipes and
>tips.
>
>It should not be flaming hot (not everyone likes that) I think it
>generally has beans, meat and lots of tomato. Also one of the picky
>ones reckons he is allergic to oregano, so exclude that I see
>there are recipes for doing in the oven, or crockpot but I think for
>so much my overgrown stock pot will be best on stove top.
>
>TIA

I would love to help you out but I can't because I don't have a
recipe, every potful is just a little bit different than the one
before.
Basically, sweat some chopped onion in a pot until tender, add some
chopped garlic and cook a bit. Add ground beef and stir to break up
the meat. Brown the meat. You can add a little salt to the meat at
this point rather than salting the whole pot later. If I am going to
use a chili powder blend (like McCormick or other) I add a bit right
now. Peppers will develop flavor in the heat of cooking and you said
you don't want your chili overhot, Blends are generally made of
cumin, garlic, salt and onion in addition to the hot pepper. A blend
is probably the easiest way for you to go because you never know what
the heat of an individual raw pepper will be at the end. Next I add
the tomatoes. I usually use both diced tomatoes and some tomato sauce
or even tomato paste. You choose what kind of tomatoes you want. Stir
together and then add the beans. It's up to you what kind of beans
you use. Kidney beans, black beans, pinto beans, red beans, or chili
beans. I use kidney beans because that is what Mom used. I have
used a mixture of 3 kinds. Taste for salt and some pepper or maybe a
bit more chili powder. You can make it as spicy or mild as you like.
Most often (because I like them) I add chopped red and green bell
pepper when I add the onions.
There is no one chili so don't sweat it too much. Have fun.
Janet US

Am Dienstag, 21. November 2017 15:29:04 UTC+1 schrieb :
> I don't really like chili much so it's not something I've made but am
> now committed to making it for a do; I would appreciate recipes and
> tips.
>
> It should not be flaming hot (not everyone likes that) I think it
> generally has beans, meat and lots of tomato. Also one of the picky
> ones reckons he is allergic to oregano, so exclude that I see
> there are recipes for doing in the oven, or crockpot but I think for
> so much my overgrown stock pot will be best on stove top.
>
> TIA

Well - the oven offers one great advantage: You don't have to stir the
whole stuff often.

It's been a while since I made a really large batch of chili, and it was
vegan, but still delicious - the down side is: it had Oregano in it. ;-/
But you may skip that.

I just post the recipe for 4 large portions - as far as I remember it...
(Left out the Oregano here):

Cook 1 pound of red beans, soaked overnight, until tender.
In a large pot, heat a little sunflower seed oil, braise 1-2 cut bell
peppers, 1/2-1 pound onions, add 3-4 Tbs ground cumin, 3/4 to 1 cup paprika
(sweet), a few hot chilies, 1 pound canned tomatoes, salt, add the beans with
the cooking water, some more liquid (apple juice for example), let simmer
for a few hours (I do that in the oven) - the longer the better.
You may put the spices in a bag.

Bye, Sanne.

Am Dienstag, 21. November 2017 16:06:39 UTC+1 schrieb sanne:
> Am Dienstag, 21. November 2017 15:29:04 UTC+1 schrieb :
> > I don't really like chili much so it's not something I've made but am
> > now committed to making it for a do; I would appreciate recipes and
> > tips.
> >
> > It should not be flaming hot (not everyone likes that) I think it
> > generally has beans, meat and lots of tomato. Also one of the picky
> > ones reckons he is allergic to oregano, so exclude that I see
> > there are recipes for doing in the oven, or crockpot but I think for
> > so much my overgrown stock pot will be best on stove top.
> >
> > TIA
>
> Well - the oven offers one great advantage: You don't have to stir the
> whole stuff often.
>
> It's been a while since I made a really large batch of chili, and it was
> vegan, but still delicious - the down side is: it had Oregano in it. ;-/
> But you may skip that.
>
> I just post the recipe for 4 large portions - as far as I remember it...
> (Left out the Oregano here):
>
> Cook 1 pound of red beans, soaked overnight, until tender.
> In a large pot, heat a little sunflower seed oil, braise 1-2 cut bell
> peppers, 1/2-1 pound onions, add 3-4 Tbs ground cumin, 3/4 to 1 cup paprika
> (sweet), a few hot chilies, 1 pound canned tomatoes, salt, add the beans with
> the cooking water, some more liquid (apple juice for example), let simmer
> for a few hours (I do that in the oven) - the longer the better.
> You may put the spices in a bag.
>
> Bye, Sanne.

Sorry - forgot the garlic! One head for this amount.

On 11/21/2017 9:08 AM, sanne wrote:
> Am Dienstag, 21. November 2017 16:06:39 UTC+1 schrieb sanne:
>> Am Dienstag, 21. November 2017 15:29:04 UTC+1 schrieb :
>>> I don't really like chili much so it's not something I've made but am
>>> now committed to making it for a do; I would appreciate recipes and
>>> tips.
>>>
>>> It should not be flaming hot (not everyone likes that) I think it
>>> generally has beans, meat and lots of tomato. Also one of the picky
>>> ones reckons he is allergic to oregano, so exclude that I see
>>> there are recipes for doing in the oven, or crockpot but I think for
>>> so much my overgrown stock pot will be best on stove top.
>>>
>>> TIA
>> Well - the oven offers one great advantage: You don't have to stir the
>> whole stuff often.
>>
>> It's been a while since I made a really large batch of chili, and it was
>> vegan, but still delicious - the down side is: it had Oregano in it. ;-/
>> But you may skip that.
>>
>> I just post the recipe for 4 large portions - as far as I remember it...
>> (Left out the Oregano here):
>>
>> Cook 1 pound of red beans, soaked overnight, until tender.
>> In a large pot, heat a little sunflower seed oil, braise 1-2 cut bell
>> peppers, 1/2-1 pound onions, add 3-4 Tbs ground cumin,


>> 3/4 to 1 cup paprika


>> (sweet), a few hot chilies, 1 pound canned tomatoes, salt, add the beans with
>> the cooking water, some more liquid (apple juice for example), let simmer
>> for a few hours (I do that in the oven) - the longer the better.
>> You may put the spices in a bag.
>>
>> Bye, Sanne.
> Sorry - forgot the garlic! One head for this amount.

Â* Isn't that an awful lot of paprika ?

Â* --

Â* Snag

On 2017-11-21 7:28 AM, wrote:
>
> I don't really like chili much so it's not something I've made but am
> now committed to making it for a do; I would appreciate recipes and
> tips.
>
> It should not be flaming hot (not everyone likes that) I think it
> generally has beans, meat and lots of tomato. Also one of the picky
> ones reckons he is allergic to oregano, so exclude that

So 29 others aren't! Let him make his own!

Am Dienstag, 21. November 2017 16:13:48 UTC+1 schrieb Terry Coombs:
> On 11/21/2017 9:08 AM, sanne wrote:
> > Am Dienstag, 21. November 2017 16:06:39 UTC+1 schrieb sanne:
> >> Am Dienstag, 21. November 2017 15:29:04 UTC+1 schrieb :
> >>> I don't really like chili much so it's not something I've made but am
> >>> now committed to making it for a do; I would appreciate recipes and
> >>> tips.
> >>>
> >>> It should not be flaming hot (not everyone likes that) I think it
> >>> generally has beans, meat and lots of tomato. Also one of the picky
> >>> ones reckons he is allergic to oregano, so exclude that I see
> >>> there are recipes for doing in the oven, or crockpot but I think for
> >>> so much my overgrown stock pot will be best on stove top.
> >>>
> >>> TIA
> >> Well - the oven offers one great advantage: You don't have to stir the
> >> whole stuff often.
> >>
> >> It's been a while since I made a really large batch of chili, and it was
> >> vegan, but still delicious - the down side is: it had Oregano in it. ;-/
> >> But you may skip that.
> >>
> >> I just post the recipe for 4 large portions - as far as I remember it....
> >> (Left out the Oregano here):
> >>
> >> Cook 1 pound of red beans, soaked overnight, until tender.
> >> In a large pot, heat a little sunflower seed oil, braise 1-2 cut bell
> >> peppers, 1/2-1 pound onions, add 3-4 Tbs ground cumin,
>
>
> >> 3/4 to 1 cup paprika
>
>
> >> (sweet), a few hot chilies, 1 pound canned tomatoes, salt, add the beans with
> >> the cooking water, some more liquid (apple juice for example), let simmer
> >> for a few hours (I do that in the oven) - the longer the better.
> >> You may put the spices in a bag.
> >>
> >> Bye, Sanne.
> > Sorry - forgot the garlic! One head for this amount.
>
> Â* Isn't that an awful lot of paprika ?
>
> Â* --
>
> Â* Snag

It is, and one might not add all at once - of course, it should be good
quality; Korean red pepper flakes are best - but they are hotter, even
the mild variety. No or less chilies in that case.

Bye, Sanne.

On 11/21/2017 7:28 AM, wrote:
>
> I don't really like chili much so it's not something I've made but am
> now committed to making it for a do; I would appreciate recipes and
> tips.
>
Grind up some Syrians, season with chilli powder, braise, add a can of
tomatoes and off ya go!

On 11/21/2017 8:27 AM, sanne wrote:
> Am Dienstag, 21. November 2017 16:13:48 UTC+1 schrieb Terry Coombs:
>> On 11/21/2017 9:08 AM, sanne wrote:
>>> Am Dienstag, 21. November 2017 16:06:39 UTC+1 schrieb sanne:
>>>> Am Dienstag, 21. November 2017 15:29:04 UTC+1 schrieb :
>>>>> I don't really like chili much so it's not something I've made but am
>>>>> now committed to making it for a do; I would appreciate recipes and
>>>>> tips.
>>>>>
>>>>> It should not be flaming hot (not everyone likes that) I think it
>>>>> generally has beans, meat and lots of tomato. Also one of the picky
>>>>> ones reckons he is allergic to oregano, so exclude that I see
>>>>> there are recipes for doing in the oven, or crockpot but I think for
>>>>> so much my overgrown stock pot will be best on stove top.
>>>>>
>>>>> TIA
>>>> Well - the oven offers one great advantage: You don't have to stir the
>>>> whole stuff often.
>>>>
>>>> It's been a while since I made a really large batch of chili, and it was
>>>> vegan, but still delicious - the down side is: it had Oregano in it. ;-/
>>>> But you may skip that.
>>>>
>>>> I just post the recipe for 4 large portions - as far as I remember it...
>>>> (Left out the Oregano here):
>>>>
>>>> Cook 1 pound of red beans, soaked overnight, until tender.
>>>> In a large pot, heat a little sunflower seed oil, braise 1-2 cut bell
>>>> peppers, 1/2-1 pound onions, add 3-4 Tbs ground cumin,
>>
>>
>>>> 3/4 to 1 cup paprika
>>
>>
>>>> (sweet), a few hot chilies, 1 pound canned tomatoes, salt, add the beans with
>>>> the cooking water, some more liquid (apple juice for example), let simmer
>>>> for a few hours (I do that in the oven) - the longer the better.
>>>> You may put the spices in a bag.
>>>>
>>>> Bye, Sanne.
>>> Sorry - forgot the garlic! One head for this amount.
>>
>> Â* Isn't that an awful lot of paprika ?
>>
>> Â* --
>>
>> Â* Snag
>
> It is, and one might not add all at once - of course, it should be good
> quality; Korean red pepper flakes are best - but they are hotter, even
> the mild variety. No or less chilies in that case.
>
> Bye, Sanne.
>

No, the Korean chili pepper flakes are actually milder and can be used
in greater quantity.

In article >,
says...
>
> I don't really like chili much so it's not something I've made but am
> now committed to making it for a do; I would appreciate recipes and
> tips.
>
> It should not be flaming hot (not everyone likes that) I think it
> generally has beans, meat and lots of tomato. Also one of the picky
> ones reckons he is allergic to oregano, so exclude that I see
> there are recipes for doing in the oven, or crockpot but I think for
> so much my overgrown stock pot will be best on stove top.

I make it in a cast iron le creuset with a lid. This quantity does a
meal for two plus one to freeze. You can scale it up.

A pound of minced beef, a large finely chopped onion, ditto garlic.
Sweat the onion in a little oil then brown the meat. If I want to
stretch the quantities I add a large very finely grated carrot (it won't
be visible when cooked and melded in). Add salt, pepper (paprika and
ground black) and the chilli.

I use finely chopped fresh chilli (without the seeds), but if you want
to be sure of not too hot, better use dry chilli powder and start small.
Start with a teaspoon full and taste it later to see if it needs more
heat.

Add a can of chopped tomatoes and one of drained red kidney beans,
and some extra tomato sauce or chopped fresh tomatoes. Stir, bring to a
gentle simmer, cover and cook for at least an hour until you have a
rich sauce. Keep an eye on it so you can add more liquid if needed.

If I'm home I cook it on the stove top; but if I'm going out I put it
in a low oven on a timer.

Janet UK

On Tue, 21 Nov 2017 10:28:55 -0400, wrote:

>
>I don't really like chili much so it's not something I've made but am
>now committed to making it for a do; I would appreciate recipes and
>tips.
>
>It should not be flaming hot (not everyone likes that) I think it
>generally has beans, meat and lots of tomato. Also one of the picky
>ones reckons he is allergic to oregano, so exclude that I see
>there are recipes for doing in the oven, or crockpot but I think for
>so much my overgrown stock pot will be best on stove top.
>
>TIA

Here's help. If you can't follow my link, search Quantity Cooking
Chili.
http://tinyurl.com/yc5k9z8v

Just don't add anything like canned pork and beans
Oh, I use canned tomatoes, canned beans and fresh peppers and onions.
Good luck
Janet US

On 11/21/2017 11:01 AM, Sqwertz wrote:
> Anybody who says they're allergic to oregano is probably just
> bullshitting because they just don't like the taste.
>
-----------------------------------------------------------------------------------
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw
> Do not let "Oscar" near your food. He was obliviously digging
> boogers out of his nose with his thumb at the end of the check-stand
> while bagging groceries. Fortunately he was bagging the customer
> next to me, not mine. Otherwise I would have made a stink about it
> right then, and with no mercy.
>
> Note - it has been one month since I visited Sprouts and wrote this
review (Grand Opening weekend, IIRC) as well as writing to corporate
about my experience (Oscar + overcharges). Sprouts has never responded
or offered a refund. They'll probably complain about this review, though.
>
> They get 1 star for nose-picking while touching customer food.

wrote:
>
>I don't really like chili much so it's not something I've made but am
>now committed to making it for a do; I would appreciate recipes and
>tips.
>
>It should not be flaming hot (not everyone likes that) I think it
>generally has beans, meat and lots of tomato. Also one of the picky
>ones reckons he is allergic to oregano, so exclude that I see
>there are recipes for doing in the oven, or crockpot but I think for
>so much my overgrown stock pot will be best on stove top.
>
>TIA

My recipe from the RFC Cookbook:
CHILI MUY BUENO
INGREDIENTS:

2 lbs. beef chuck 1/2" cubes
2 lbs. beef chuck, ground
2 lbs. pork butt, ground
--------- I always grind my own!
1/4 cup lard, or corn oil
3 cups yellow onion, chopped
1 head fresh garlic, crushed, and chopped
1 cup celery tops, chopped
3 lg. ribs celery, chopped
1 lg. green bell pepper, chopped
1 lg. red bell pepper, chopped
2 cans, 28 oz., crushed tomato
6 lg. bay leaves
1/4 cup mild chili powder, (unsalted)
1/2 cup fresh flat leaf parsely, chopped
3 tbs. oregano, dried
3 tbs. thyme, dried
1 tsp. cummin seeds, hand rubbed
2 chipolte peppers, morita, (red jalapeno, smoked), rough chopped
1 tbs. adobo, (unsalted)
2 tsp. fresh black pepper, coarse ground
4 tbs. white vinegar
1 square bakers chocolate, (unsweetened)
2 cans, 1 lb., red kidney beans, drained, liquid reserved
2 cans, 1 lb., black beans, drained, liquid reserved

PREPARATION:

In heavy stainless steel, 10 quart pot, heat lard, or corn oil, and
brown meat,
a small amount at a time, on high heat. Remove meat to bowl with
slotted spoon. When all meat is browned, return to pot, and add
onions. Cook until translucent, not brown. Add garlic, and cook
briefly. Add celery, and bell peppers, and cook briefly. Add
tomatoes, and reserved bean liquid, lower
heat, and bring to low simmer. Add bay leaves, chili powder, parsley,
oregano, thyme, cummin, chipolte peppers, vinegar, adobo, black
pepper,
and chocolate. Simmer slowly, partially covered for 2 hours. Stir
frequently, and add water if necessary. Add beans, and heat through.
Salt to taste
with kosher salt. If hotter chili is to your taste, add red pepper
flakes,
NOT Louisiana hot sauce. Do not forget to remove bay leaves.

Serve over rice, with warmed corn tortillas. Garnish with shredded
white cheddar, or Latin type cheese if available, chopped raw yellow
onion, sour cream, avocado, fresh diced tomitillo, or tomato, and
lime wedges. Mucho cold cervesa, or margaritas to be offered as
accompaniment.

Comer!

pretended :
> wrote:
>>
>> I don't really like chili much so it's not something I've made but am
>> now committed to making it for a do; I would appreciate recipes and
>> tips.
>>
>> It should not be flaming hot (not everyone likes that) I think it
>> generally has beans, meat and lots of tomato. Also one of the picky
>> ones reckons he is allergic to oregano, so exclude that I see
>> there are recipes for doing in the oven, or crockpot but I think for
>> so much my overgrown stock pot will be best on stove top.
>>
>> TIA
>
> My recipe from the RFC Cookbook:
> CHILI MUY BUENO
> INGREDIENTS:
>
> 2 lbs. beef chuck 1/2" cubes
> 2 lbs. beef chuck, ground
> 2 lbs. pork butt, ground
> --------- I always grind my own!
> 1/4 cup lard, or corn oil
> 3 cups yellow onion, chopped
> 1 head fresh garlic, crushed, and chopped
> 1 cup celery tops, chopped
> 3 lg. ribs celery, chopped
> 1 lg. green bell pepper, chopped
> 1 lg. red bell pepper, chopped
> 2 cans, 28 oz., crushed tomato
> 6 lg. bay leaves
> 1/4 cup mild chili powder, (unsalted)
> 1/2 cup fresh flat leaf parsely, chopped
> 3 tbs. oregano, dried
> 3 tbs. thyme, dried
> 1 tsp. cummin seeds, hand rubbed
> 2 chipolte peppers, morita, (red jalapeno, smoked), rough chopped
> 1 tbs. adobo, (unsalted)
> 2 tsp. fresh black pepper, coarse ground
> 4 tbs. white vinegar
> 1 square bakers chocolate, (unsweetened)
> 2 cans, 1 lb., red kidney beans, drained, liquid reserved
> 2 cans, 1 lb., black beans, drained, liquid reserved
>
> PREPARATION:
>
> In heavy stainless steel, 10 quart pot, heat lard, or corn oil, and
> brown meat,
> a small amount at a time, on high heat. Remove meat to bowl with
> slotted spoon. When all meat is browned, return to pot, and add
> onions. Cook until translucent, not brown. Add garlic, and cook
> briefly. Add celery, and bell peppers, and cook briefly. Add
> tomatoes, and reserved bean liquid, lower
> heat, and bring to low simmer. Add bay leaves, chili powder, parsley,
> oregano, thyme, cummin, chipolte peppers, vinegar, adobo, black
> pepper,
> and chocolate. Simmer slowly, partially covered for 2 hours. Stir
> frequently, and add water if necessary. Add beans, and heat through.
> Salt to taste
> with kosher salt. If hotter chili is to your taste, add red pepper
> flakes,
> NOT Louisiana hot sauce. Do not forget to remove bay leaves.
>
> Serve over rice, with warmed corn tortillas. Garnish with shredded
> white cheddar, or Latin type cheese if available, chopped raw yellow
> onion, sour cream, avocado, fresh diced tomitillo, or tomato, and
> lime wedges. Mucho cold cervesa, or margaritas to be offered as
> accompaniment.
>
> Comer!
>

Tell them about my bearded taco
salad, Shelly!

On Tuesday, November 21, 2017 at 5:27:24 AM UTC-10, sanne wrote:
>
> It is, and one might not add all at once - of course, it should be good
> quality; Korean red pepper flakes are best - but they are hotter, even
> the mild variety. No or less chilies in that case.
>
> Bye, Sanne.

I'll have to try mixing up some hamburger meat with some Korean chili pepper and garlic. After that, there's a couple of ways to go. You can add come cumin for a chile burger or some gochujang for a Korean burger. That should be real tasty.

On 11/21/2017 3:00 PM, Kathy Katz wrote:
> pretended :
>> wrote:
>>>
>>> I don't really like chili much so it's not something I've made but am
>>> now committed to making it for a do; I would appreciate recipes and
>>> tips.
>>> It should not be flaming hot (not everyone likes that) I think it
>>> generally has beans, meat and lots of tomato.* Also one of the picky
>>> ones reckons he is allergic to oregano, so exclude that * I see
>>> there are recipes for doing in the oven, or crockpot but I think for
>>> so much my overgrown stock pot will be best on stove top.
>>> TIA
>>
>> My recipe from the RFC Cookbook: CHILI MUY BUENO
>> INGREDIENTS:
>>
>> 2 lbs.* beef chuck* 1/2" cubes
>> 2 lbs.* beef chuck, ground 2 lbs.* pork butt, ground --------- I
>> always grind my own!
>> 1/4 cup lard, or corn oil
>> 3 cups yellow onion, chopped
>> 1 head fresh garlic, crushed, and chopped
>> 1 cup celery tops, chopped
>> 3 lg. ribs celery, chopped
>> 1 lg. green bell pepper, chopped
>> 1 lg. red bell pepper, chopped
>> 2 cans, 28 oz., crushed tomato
>> 6 lg. bay leaves
>> 1/4 cup mild chili powder, (unsalted)
>> 1/2 cup fresh flat leaf parsely, chopped
>> 3 tbs. oregano, dried
>> 3 tbs. thyme, dried
>> 1 tsp. cummin seeds, hand rubbed
>> 2 chipolte peppers, morita, (red jalapeno, smoked), rough chopped
>> 1 tbs. adobo, (unsalted)
>> 2 tsp. fresh black pepper, coarse ground
>> 4 tbs. white vinegar
>> 1 square bakers chocolate, (unsweetened)
>> 2 cans, 1 lb., red kidney beans, drained, liquid reserved
>> 2 cans, 1 lb., black beans, drained, liquid reserved
>>
>> PREPARATION:
>>
>> In heavy stainless steel, 10 quart pot, heat lard, or corn oil, and
>> brown meat, a small amount at a time, on high heat. Remove meat to
>> bowl with
>> slotted spoon.* When all meat is browned, return to pot, and add
>> onions.* Cook until translucent, not brown.* Add garlic, and cook
>> briefly.* Add celery, and bell peppers, and cook briefly.* Add
>> tomatoes, and reserved bean liquid, lower heat, and bring to low
>> simmer.* Add bay leaves, chili powder, parsley,
>> oregano, thyme, cummin, chipolte peppers, vinegar, adobo, black
>> pepper, and chocolate.* Simmer slowly, partially covered for 2 hours.
>> Stir
>> frequently, and add water if necessary.* Add beans, and heat through.
>> Salt to taste with kosher salt.* If hotter chili is to your taste, add
>> red pepper
>> flakes, NOT Louisiana hot sauce.* Do not forget to remove bay leaves.
>>
>> Serve over rice, with warmed corn tortillas.* Garnish with shredded
>> white cheddar, or Latin type cheese if available, chopped raw yellow
>> onion, sour cream, avocado, fresh diced tomitillo, or tomato,* and
>> lime wedges.* Mucho cold cervesa, or margaritas to be offered as
>> accompaniment.
>> Comer!
>>
>
> Tell them about my bearded taco
> salad, Shelly!

'-. .-'
_______________'-._________.-'______________
'-. _ '-. .-' _ .-'
'-. (_) / \ (_) .-'
'-. / \ .-'
'-.____/ \____.-'
\_ _ _ _ _ /
//////////\\\\\\\\\
///////////\\\\\\\\\\
|||| .-----------._||||
|||| '-|___|___|-' ||||
\\\\ '---------' ////
\\\|||||||||||||///
\\\\\\\\///////
\\\\\\/////

On Tue, 21 Nov 2017 16:42:17 -0400, wrote:

>On Tue, 21 Nov 2017 11:36:46 -0700, U.S. Janet B. >
>wrote:
>
>>On Tue, 21 Nov 2017 10:28:55 -0400, wrote:
>>
>>>
>>>I don't really like chili much so it's not something I've made but am
>>>now committed to making it for a do; I would appreciate recipes and
>>>tips.
>>>
>>>It should not be flaming hot (not everyone likes that) I think it
>>>generally has beans, meat and lots of tomato. Also one of the picky
>>>ones reckons he is allergic to oregano, so exclude that I see
>>>there are recipes for doing in the oven, or crockpot but I think for
>>>so much my overgrown stock pot will be best on stove top.
>>>
>>>TIA
>>
>>Here's help. If you can't follow my link, search Quantity Cooking
>>Chili.
>>http://tinyurl.com/yc5k9z8v
>>
>>Just don't add anything like canned pork and beans
>>Oh, I use canned tomatoes, canned beans and fresh peppers and onions.
>>Good luck
>>Janet US
>
>After reading all the responses I think the recipe in your link, will
>copy below, is a good looking one. Can anyone see any big
>disadvantage in it? At least it gives some specific measures etc for
>a group. If there's any left over, it can reappear another day quite
>easily, it will never be wasted anyway I'm like you and tend to
>wing it, I think I will definitely use more than four cloves of garlic
>in that quantity!
>
>Champs Chili for Fifty
>Serves 50
>
>This one serves the whole crowd. Although chili purists would
>disagree, you may substitute 12 pounds of lean ground beef, ground
>pork, hot sausage or pork sausage (or a mixture) as a substitute for
>the lean chuck
>
>1/2 cup canola oil
>5 medium onions, diced
>3 medium green peppers, seeded and diced
>3 large stalks celery, diced
>2 small Jalapeño peppers or to taste, seeded and minced
>15 lbs. lean chuck, coarsely ground.
>4 cloves garlic, chopped
>7-oz can diced green chiles mm
>2 28-oz cans stewed tomatoes
>2 15-oz. cans tomato sauce
>2 6-oz. tomato paste
>1/2 cup chili powder, more or less to taste
>3½ tablespoons cumin
>Tabasco sauce to taste
>12 oz. beer, dark preferred
>5 bay leaves
>Water to cover
>Coarsely ground black and Kosher salt to taste
>
>OPTIONAL: 6 cans black and or pinto beans, rinsed and drained. Add
>when adding the tomatoes and other ingredients.
>
>In a large stock pot or Dutch oven, heat oil and sauté onions,
>peppers, celery and jalapeños until soft. Add the meat and cook until
>brown. Carefully drain excess fat from meat and veggies using a wad of
>paper towels or a colander.
>
>Add the remaining ingredients, mix well. Add water just to cover the
>top of the mixture. Cook about 3 hours on low heat, stirring often.

That sounds good. You've got some basic proportions and that was
important to get you on your way. I, too, would use a lot more garlic.
Let me know how everything goes.
Janet US

On 11/21/2017 4:19 PM, U.S. Janet B. wrote:
> I, too, would use a lot more garlic.
> Let me know how everything goes.
> Janet US





.,'
.''.'
.' .'
. ' . ~,' `.~ . ` .
. ' . ' .`:_. . _:'. ` . ` .
.' .' , .'^'. . `. `.
. . .A. . . .A. . .
.d000b. .d000b.
' ' .d0000000b. .d0000000b. ` `
. . . . db . . . .
d00b
` `?0o. ` ` ' ' .o0P' '
. `?00 ooooo. .ooooo 00P' . .
` . `?00000P ?0bd0P ?00000P' .' . '
. . `~~ ~~~~ .~~' . .
~ - ~~ - ~

On 11/21/2017 5:05 PM, Sqwertz wrote:
> The same
> shit you buy at Wendy's, just worse.
>
> -sw


( )
( ) (
) _ )
( \_
_(_\ \)__
(____\___))

> Champs Chili for Fifty
> Serves 50
>
> This one serves the whole crowd. Although chili purists would
> disagree, you may substitute 12 pounds of lean ground beef, ground
> pork, hot sausage or pork sausage (or a mixture) as a substitute for
> the lean chuck
>
> 1/2 cup canola oil
> 5 medium onions, diced
> 3 medium green peppers, seeded and diced
> 3 large stalks celery, diced
> 2 small Jalapeño peppers or to taste, seeded and minced
> 15 lbs. lean chuck, coarsely ground.
> 4 cloves garlic, chopped
> 7-oz can diced green chiles mm
> 2 28-oz cans stewed tomatoes
> 2 15-oz. cans tomato sauce
> 2 6-oz. tomato paste
> 1/2 cup chili powder, more or less to taste
> 3½ tablespoons cumin
> Tabasco sauce to taste
> 12 oz. beer, dark preferred
> 5 bay leaves
> Water to cover
> Coarsely ground black and Kosher salt to taste

IMO, that's going to have pretty anemic flavor -- except for the
overwhelming amount of tomato. I'd use beef stock in place of the two
cans of tomato sauce.

The rule of thumb for either Penzey's Medium or Penzey's mild chili
powder is 1/4 cup for each two pounds of meat.

And I agree with others that the garlic needs to be doubled.

I do mine Texas-style, with 2/3 of the meat in 1/2 inch cubes.

And the presence of beans is a religious argument. 8 I personally add
only one small can of baked beans for 5-6 pounds of meat -- a token
amount that serves primarily as a thickener.

-- Larry

On Wed, 22 Nov 2017 08:28:54 -0500, pltrgyst > wrote:

>
> > Champs Chili for Fifty
> > Serves 50
> >
> > This one serves the whole crowd. Although chili purists would
> > disagree, you may substitute 12 pounds of lean ground beef, ground
> > pork, hot sausage or pork sausage (or a mixture) as a substitute for
> > the lean chuck
> >
> > 1/2 cup canola oil
> > 5 medium onions, diced
> > 3 medium green peppers, seeded and diced
> > 3 large stalks celery, diced
> > 2 small Jalapeño peppers or to taste, seeded and minced
> > 15 lbs. lean chuck, coarsely ground.
> > 4 cloves garlic, chopped
> > 7-oz can diced green chiles mm
> > 2 28-oz cans stewed tomatoes
> > 2 15-oz. cans tomato sauce
> > 2 6-oz. tomato paste
> > 1/2 cup chili powder, more or less to taste
> > 3½ tablespoons cumin
> > Tabasco sauce to taste
> > 12 oz. beer, dark preferred
> > 5 bay leaves
> > Water to cover
> > Coarsely ground black and Kosher salt to taste
>
>IMO, that's going to have pretty anemic flavor -- except for the
>overwhelming amount of tomato. I'd use beef stock in place of the two
>cans of tomato sauce.
>
>The rule of thumb for either Penzey's Medium or Penzey's mild chili
>powder is 1/4 cup for each two pounds of meat.
>
>And I agree with others that the garlic needs to be doubled.
>
>I do mine Texas-style, with 2/3 of the meat in 1/2 inch cubes.
>
>And the presence of beans is a religious argument. 8 I personally add
>only one small can of baked beans for 5-6 pounds of meat -- a token
>amount that serves primarily as a thickener.
>
>-- Larry

My mother would have pressure cooked a beef soup bone to provide the
liquid for chili. I personally don't add any additional liquid. I
add the stewed or diced tomatoes first to everything and then
determine by taste and looks whether I want to add any tomato paste or
tomato sauce. Lucretia has been cooking a long time.. I'm sure that
she will get into cook's mode and judge as she goes along and
everything will come out really good.
Go Lucretia! Proud of you for taking on a foreign dish ;-)
Janet US

On Wed, 22 Nov 2017 08:28:54 -0500, pltrgyst > wrote:

>
> > Champs Chili for Fifty
> > Serves 50
> >
> > This one serves the whole crowd. Although chili purists would
> > disagree, you may substitute 12 pounds of lean ground beef, ground
> > pork, hot sausage or pork sausage (or a mixture) as a substitute for
> > the lean chuck
> >
> > 1/2 cup canola oil
> > 5 medium onions, diced
> > 3 medium green peppers, seeded and diced
> > 3 large stalks celery, diced
> > 2 small Jalapeño peppers or to taste, seeded and minced
> > 15 lbs. lean chuck, coarsely ground.
> > 4 cloves garlic, chopped
> > 7-oz can diced green chiles mm
> > 2 28-oz cans stewed tomatoes
> > 2 15-oz. cans tomato sauce
> > 2 6-oz. tomato paste
> > 1/2 cup chili powder, more or less to taste
> > 3½ tablespoons cumin
> > Tabasco sauce to taste
> > 12 oz. beer, dark preferred
> > 5 bay leaves
> > Water to cover
> > Coarsely ground black and Kosher salt to taste
>
>IMO, that's going to have pretty anemic flavor -- except for the
>overwhelming amount of tomato. I'd use beef stock in place of the two
>cans of tomato sauce.
>
>The rule of thumb for either Penzey's Medium or Penzey's mild chili
>powder is 1/4 cup for each two pounds of meat.
>
>And I agree with others that the garlic needs to be doubled.
>
>I do mine Texas-style, with 2/3 of the meat in 1/2 inch cubes.
>
>And the presence of beans is a religious argument. 8 I personally add
>only one small can of baked beans for 5-6 pounds of meat -- a token
>amount that serves primarily as a thickener.
>
>-- Larry
Lol I'm not a chili maker but I begin to see it is controversial,
rather like Shepherds or Cottage pie! I think by the time I make the
partakers are going to be a bit surprised, not their usual chili.

On Wed, 22 Nov 2017 08:29:22 -0700, U.S. Janet B. >
wrote:

>On Wed, 22 Nov 2017 08:28:54 -0500, pltrgyst > wrote:
>
>>
>> > Champs Chili for Fifty
>> > Serves 50
>> >
>> > This one serves the whole crowd. Although chili purists would
>> > disagree, you may substitute 12 pounds of lean ground beef, ground
>> > pork, hot sausage or pork sausage (or a mixture) as a substitute for
>> > the lean chuck
>> >
>> > 1/2 cup canola oil
>> > 5 medium onions, diced
>> > 3 medium green peppers, seeded and diced
>> > 3 large stalks celery, diced
>> > 2 small Jalapeño peppers or to taste, seeded and minced
>> > 15 lbs. lean chuck, coarsely ground.
>> > 4 cloves garlic, chopped
>> > 7-oz can diced green chiles mm
>> > 2 28-oz cans stewed tomatoes
>> > 2 15-oz. cans tomato sauce
>> > 2 6-oz. tomato paste
>> > 1/2 cup chili powder, more or less to taste
>> > 3½ tablespoons cumin
>> > Tabasco sauce to taste
>> > 12 oz. beer, dark preferred
>> > 5 bay leaves
>> > Water to cover
>> > Coarsely ground black and Kosher salt to taste
>>
>>IMO, that's going to have pretty anemic flavor -- except for the
>>overwhelming amount of tomato. I'd use beef stock in place of the two
>>cans of tomato sauce.
>>
>>The rule of thumb for either Penzey's Medium or Penzey's mild chili
>>powder is 1/4 cup for each two pounds of meat.
>>
>>And I agree with others that the garlic needs to be doubled.
>>
>>I do mine Texas-style, with 2/3 of the meat in 1/2 inch cubes.
>>
>>And the presence of beans is a religious argument. 8 I personally add
>>only one small can of baked beans for 5-6 pounds of meat -- a token
>>amount that serves primarily as a thickener.
>>
>>-- Larry
>
>My mother would have pressure cooked a beef soup bone to provide the
>liquid for chili. I personally don't add any additional liquid. I
>add the stewed or diced tomatoes first to everything and then
>determine by taste and looks whether I want to add any tomato paste or
>tomato sauce. Lucretia has been cooking a long time.. I'm sure that
>she will get into cook's mode and judge as she goes along and
>everything will come out really good.
>Go Lucretia! Proud of you for taking on a foreign dish ;-)
>Janet US

lol, it's only foreign to me, I guess all the others eat it regularly.
The closest I came was I used to regularly make baked beans for David

pltrgyst wrote:
>
> > Champs Chili for Fifty
> > Serves 50
> >
> > This one serves the whole crowd. Although chili purists would
> > disagree, you may substitute 12 pounds of lean ground beef, ground
> > pork, hot sausage or pork sausage (or a mixture) as a substitute for
> > the lean chuck
> >
> > 1/2 cup canola oil
> > 5 medium onions, diced
> > 3 medium green peppers, seeded and diced
> > 3 large stalks celery, diced
> > 2 small Jalapeño peppers or to taste, seeded and minced
> > 15 lbs. lean chuck, coarsely ground.
> > 4 cloves garlic, chopped
> > 7-oz can diced green chiles mm
> > 2 28-oz cans stewed tomatoes
> > 2 15-oz. cans tomato sauce
> > 2 6-oz. tomato paste
> > 1/2 cup chili powder, more or less to taste
> > 3½ tablespoons cumin
> > Tabasco sauce to taste
> > 12 oz. beer, dark preferred
> > 5 bay leaves
> > Water to cover
> > Coarsely ground black and Kosher salt to taste

Who's/What's Champs?
If that chili is any good it would never serve 50... maybe 30 light
eaters. Chili doesn't need lean meat... it's very easy to ladle the
fat out of chili/stews but fatty meat adds flavor. Restaurants
(Champs?) serve canned chili, some doctor it but it's canned chili.
Fancy Schmancy ski lodges serve watery chili at $5 an eight ounce
serving in a styro bowl, and it's canned... oh, includes a small
packet of saltines to sop up the juiciness.... hungry skiers haven't
much choice above 4,000 ft. My wife brings her own almond butter
sandwiches, tucked in her cleavage under her bacalava. She likes
chili, the hotter/spicier the mo better, being from Belize, unlike me
she loves hot food (Melinda's) but wouldn't eat theirs were it free...
she says canned chili smells worse than pet food. Being a chili maven
she tells me mine is the best, just needs Melinda's. Every table in
Belize has a selection of Melinda's:
https://melindas.com

On Tue, 21 Nov 2017 16:46:11 -0000, Janet > wrote:

>In article >,
says...
>>
>> I don't really like chili much so it's not something I've made but am
>> now committed to making it for a do; I would appreciate recipes and
>> tips.
>>
>> It should not be flaming hot (not everyone likes that) I think it
>> generally has beans, meat and lots of tomato. Also one of the picky
>> ones reckons he is allergic to oregano, so exclude that I see
>> there are recipes for doing in the oven, or crockpot but I think for
>> so much my overgrown stock pot will be best on stove top.
>
> I make it in a cast iron le creuset with a lid. This quantity does a
>meal for two plus one to freeze. You can scale it up.
>
> A pound of minced beef, a large finely chopped onion, ditto garlic.
>Sweat the onion in a little oil then brown the meat. If I want to
>stretch the quantities I add a large very finely grated carrot (it won't
>be visible when cooked and melded in). Add salt, pepper (paprika and
>ground black) and the chilli.
>
> I use finely chopped fresh chilli (without the seeds), but if you want
>to be sure of not too hot, better use dry chilli powder and start small.
>Start with a teaspoon full and taste it later to see if it needs more
>heat.
>
> Add a can of chopped tomatoes and one of drained red kidney beans,
>and some extra tomato sauce or chopped fresh tomatoes. Stir, bring to a
>gentle simmer, cover and cook for at least an hour until you have a
>rich sauce. Keep an eye on it so you can add more liquid if needed.
>
> If I'm home I cook it on the stove top; but if I'm going out I put it
>in a low oven on a timer.
>
> Janet UK

Try my recipe from the RFC Cook Book.

wrote:
> On Tue, 21 Nov 2017 16:46:11 -0000, Janet > wrote:
>
>> In article >,
>> says...
>>>
>>> I don't really like chili much so it's not something I've made but am
>>> now committed to making it for a do; I would appreciate recipes and
>>> tips.
>>>
>>> It should not be flaming hot (not everyone likes that) I think it
>>> generally has beans, meat and lots of tomato. Also one of the picky
>>> ones reckons he is allergic to oregano, so exclude that I see
>>> there are recipes for doing in the oven, or crockpot but I think for
>>> so much my overgrown stock pot will be best on stove top.
>>
>> I make it in a cast iron le creuset with a lid. This quantity does a
>> meal for two plus one to freeze. You can scale it up.
>>
>> A pound of minced beef, a large finely chopped onion, ditto garlic.
>> Sweat the onion in a little oil then brown the meat. If I want to
>> stretch the quantities I add a large very finely grated carrot (it won't
>> be visible when cooked and melded in). Add salt, pepper (paprika and
>> ground black) and the chilli.
>>
>> I use finely chopped fresh chilli (without the seeds), but if you want
>> to be sure of not too hot, better use dry chilli powder and start small.
>> Start with a teaspoon full and taste it later to see if it needs more
>> heat.
>>
>> Add a can of chopped tomatoes and one of drained red kidney beans,
>> and some extra tomato sauce or chopped fresh tomatoes. Stir, bring to a
>> gentle simmer, cover and cook for at least an hour until you have a
>> rich sauce. Keep an eye on it so you can add more liquid if needed.
>>
>> If I'm home I cook it on the stove top; but if I'm going out I put it
>> in a low oven on a timer.
>>
>> Janet UK
>
> Try my recipe from the RFC Cook Book.
>

OK, but how many 55 gallon drums do yoose think I should
bring in from the barn?