"You can add or decrease the brown sugar according to how sweet you want
it." YUCK!!! And there's no chile peppers nor chili powder.
I guess the cumin is supposed to make it chili.

OTOH, it does make the recent cicada recipes not look so bad...

Bob


JES wrote:

> I actually got this recipe off this newsgroup a number of years ago
> And it's really the best chili I've found. You can add or decrease the
> brown sugar according to how sweet you want it.
>
>
> Abilene Annual Chili Superbowl
>
> 3 pound lean ground beef
> 3 tablespoon brown sugar
> 1 teaspoon thyme
> 1 teaspoon salt
> 1 teaspoon cumin seed
> 1 teaspoon garlic powder
> 2 bay leaves
> 1 teaspoon cilantro
> 1/4 teaspoon oregano (Mexican preferred, Italian o.k.)
> 2 tablespoon paprika
> 46 ounces V-8 Juice
> 1 cup onions; chopped
> 16 ounces peeled tomatoes (Mexican style for extra kick)
> 4 cans pinto or kidney bean (if you like beans in you chili)
>
> Brown beef and drain. Add all ingredients and cover. Cook for 7-17
> hours in a crockpot on medium high.
>
>
> --
> Rec.food.recipes is moderated by Patricia Hill at .
> Only recipes and recipe requests are accepted for posting.
> Please allow several days for your submission to appear.
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>

zxcvbob wrote:
>
> "You can add or decrease the brown sugar according to how sweet you want
> it." YUCK!!! And there's no chile peppers nor chili powder.
> I guess the cumin is supposed to make it chili.


Hey, it's got paprika. That's chiles, sort of. If it was a good
Hungarian sharp paprika, might not even be too bad. Kind of tomatey.

I think you'd be better off with Mom's Old Fashioned Chili. Brown up
ground beef. Dump in some tomato sauce, a tablespoon of chili powder and
a few cans of Brooks Chili Hot Beans. Simmer for a while. Feed the
family.



Brian Rodenborn

> YUCK!!! And there's no chile peppers nor chili powder.
>> I guess the cumin is supposed to make it chili.
>

Try asking Sheldon nicely for his chili recipe. Great chili!

Mama2EandJ wrote:
>> YUCK!!! And there's no chile peppers nor chili powder.
>>
>>>I guess the cumin is supposed to make it chili.
>>
>
> Try asking Sheldon nicely for his chili recipe. Great chili!
>
>

Last time I made chili, I paid attention to the measurements, and wrote
them all down the next day as best as I could remember them. There's
nothing special about venison or turkey, that's just the meat that I had
available. Notice the lack of tomatoes (but the chili was *very* red
from the dried peppers). I really like to use fresh pork stock instead
of canned beef broth, but this turned out pretty good:

Best regards,
Bob


Venison and Turkey Chili

Measurements are approximate, but pretty close:

1 to 1.5 pounds ground venison (or beef hamburger meat)
1 pound frozen ground turkey, thawed (or beef stew meat)
1 large (or 2 small) yellow onions
2 cups water
8 dried New Mexico or Guajillo chile peppers
4 large dried Ancho chile peppers
2 tsp. dried oregano
1/2 tsp cumin
1/2 tsp black pepper
1 tsp garlic powder
2 (15 oz) cans beef broth
1 (15 oz) can pinto beans or "chili beans"
1 Tbsp rolled oats
cayenne pepper, to taste [I used between 1/4 and 1/2 tsp]

Break up the venison in a large skillet and begin browning over high
heat. When the meat has turned gray and there is some grease in the
pan, add the turkey. Continue cooking until all is thoroughly done and
browned somewhat. Transfer to a large stockpot. Sit the dirty skillet
aside for later.

Remove stems from New Mexico chiles and put peppers in blender. Whir
until they are ground up pretty good. Tear the ancho chiles into large
pieces, removing stems and seeds. Put in small saucepan with the water;
simmer for 10 minutes.

Meanwhile, coarsely chop onions and sauté in the grease remaining in the
skillet. When onions are soft and becoming translucent, transfer to the
stockpot.

Pour the stewed anchos and water into the blender with the ground chiles
and blend until liquified. Pour the chile paste into stockpot. Rinse
the blender with a little water and pour that in the stockpot.

Add all remaining ingredients except the beans and the oatmeal. Simmer
for several hours. Add canned beans and simmer another 20 minutes.
Adjust seasoning (salt, black pepper, cayenne pepper, and maybe garlic
powder) to taste. Add the oatmeal, and simmer 10 or 15 minutes until
thickened (stir occasionally because it can burn at this point.)

"zxcvbob" > wrote in message
...
> Last time I made chili, I paid attention to the measurements, and wrote
> them all down the next day as best as I could remember them. There's
> nothing special about venison or turkey, that's just the meat that I had
> available. Notice the lack of tomatoes (but the chili was *very* red
> from the dried peppers). I really like to use fresh pork stock instead
> of canned beef broth, but this turned out pretty good:
>
> Best regards,
> Bob
>
>
> Venison and Turkey Chili
> 1 Tbsp rolled oats

Just curious, why not use masa to thicken, I have never tried the "oatmeal"
method in Chili.

Mikol, who likes many different "stews"

Mikol wrote:
> "zxcvbob" > wrote in message
> ...
>
>>Last time I made chili, I paid attention to the measurements, and wrote
>>them all down the next day as best as I could remember them. There's
>>nothing special about venison or turkey, that's just the meat that I had
>>available. Notice the lack of tomatoes (but the chili was *very* red
>>from the dried peppers). I really like to use fresh pork stock instead
>>of canned beef broth, but this turned out pretty good:
>>
>>Best regards,
>>Bob
>>
>>
>>Venison and Turkey Chili
>>1 Tbsp rolled oats
>
>
> Just curious, why not use masa to thicken, I have never tried the "oatmeal"
> method in Chili.
>
> Mikol, who likes many different "stews"
>
>


Oatmeal was handy, masa was behind a bunch of stuff in the cabinet. It
didn't need much thickening, and oatmeal has a better texture than wheat
flour so I used it. Some commerical canned chili is thickened with
oatmeal ("Wolf brand" comes to mind.)

Best regards,
Bob