On Sat, 10 Jun 2006 20:54:41 -0500, zxcvbob wrote:

> sf wrote:
> > On Sat, 10 Jun 2006 19:00:47 -0500, zxcvbob wrote:
> >
> >> (So is too much cumin.)
> >
> > Oh, my goodness zxcvbob.... did you accidently dump too much cumin in
> > cili once? Cumin is a major flavor ingredient in good chili, so too
> > little is just as bad as too much.
>
>
> Cumin tastes like dirty socks.
>
> I sometimes make chili without any cumin. It's inexplicably better with
> just a *little* cumin, but not if there's enough that you can distinctly
> taste the cumin.
>
Hmmm, you must be one of those cilantro tastes soapy types. Is
broccoli extra bitter for you too?


--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

wrote:
> Mike H wrote:
>> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote in
>> 28.19:
>>
>>> Your "handle" says it all.
>>>
>>
>> "FoodSnob" I take it? I have him KF'd. I bet he puts beans in his
>> Chili and Sugar in his Corn Bread.
>
> Don't care much for cornbread but I put beans in chili too. I also
> put spaghetti in chili, not like Cincinnati chili but enough so you
> know
> it's there.

That's more like chili-mac except you are using spaghetti rather than
macaroni.

I still don't understand chocolate in chili.

Jill

jmcquown wrote:
> wrote:
> > Don't care much for cornbread but I put beans in chili too. I also
> > put spaghetti in chili, not like Cincinnati chili but enough so you
> > know
> > it's there.
>
> That's more like chili-mac except you are using spaghetti rather than
> macaroni.
>
> I still don't understand chocolate in chili.
>
> Jill

Well not exactly, to me chili-mac has a lot more pasta product in it.
I probably only put in about a cup or slightly more of cooked spaghetti
in a pot of chili. As far as chocolate goes, I don't know if or how
much chocolate other people put in their chili but I do put cocoa in
mine. I probably put in anywhere between 1/2 to 1 teaspoon. You can't
actually taste the cocoa but it seems to make the chili taste better.
If you can actually taste the cocoa in the chili then you've added too
much.

"cybercat" > wrote in :

> You don't need tomatoes. You REALLY don't. Try it some time.

I don't like non-Tomato based Chili.

>
>CINCINNATI-STYLE CHILI
>
>3 onions, chopped
>6 garlic cloves, minced
>3 tablespoons vegetable oil
>4 pounds ground beef chuck
>1/3 cup chili powder
>2 tablespoons sweet paprika
>2 teaspoons ground cumin
>1 teaspoon ground coriander
>1 teaspoon ground allspice
>1 teaspoon dried orégano, crumbled
>1/2 teaspoon cayenne
>1/2 teaspoon cinnamon
>1/4 teaspoon ground cloves
>1/4 teaspoon ground mace
>1 bay leaf
>3 cups water
>a 16-ounce can tomato sauce
>2 tablespoons wine vinegar
>2 tablespoons molasses
>spaghetti, kidney beans, chopped onion, grated Cheddar, and oyster
>crackers as traditional accompaniments if desired
>
Wait....WAIT...... I think you left out "the kitchen sink" ;o)


<rj>

"Mike H" > wrote in message
9.130...
> "cybercat" > wrote in :
>
> > You don't need tomatoes. You REALLY don't. Try it some time.
>
> I don't like non-Tomato based Chili.

Well if you've tried it and you don't like it, there you are!
Different strokes. I like the flavor so much better with just
the meat, fresh garlic and chili powder--sometimes I add some
plump, browned onion bits--and the acidity level
goes down so nothing without the tomatoes. But that's just
me ...



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In article 0>,
says...
> "cybercat" > wrote in :
>
> > You don't need tomatoes. You REALLY don't. Try it some time.
>
> I don't like non-Tomato based Chili.
>

I concur, Chili is all about the tomato.

cybercat wrote:
> "Rich" > wrote:
> >
> > If mine needs any thickening, I use masa.
> >
> > --Rich
>
> After worrying about this for a while, I found that if I cook mine long
> enough on a low simmer, it thickens without masa and the ground beef
> actually gets tender.
>
> The worst thing ever? Adding tomatos of any kind. I picked up
> some "homemade" chili from Kroger's soup bar and it had so
> much tomato I couldn't eat it. Instant heartburn with the chili
> spices. I make mine with lots of fresh garlic and chili spices.

I like tomato sauce in my chili but not tomatoes. Plain tomatoes make
it too acidic. I can't imagine chili without beans or some type of
tomato product. You take those things away and all you have is meat
and chili powder.

Chile= all places Latin except Tex-Mex or Norteno Regions
Chili= Texicans, Tex-Mex, those that watch TV in the NorthEast getting
theirs out of a can or those others that put it on Spaghetti up by some big
lake or two up north.
Chilli= Asian cooking

Now what is with Cochise County AZ using NM Chiles to make Texas Red?
Something is wrong with this picture

de

"<RJ>" > wrote in message
...
>
> TEXAS RED
>
> This may make the best ( authentic ) chili I've ever eaten.
> I got the recipe at the Cochise County Chili Cook-Off.
> This chili is "warm" but not spicy hot.
>
> New Mexico chile powder, garlic powder,
> Mexican cumin, and oregano.
>
> Stir in a crockpot;
>
> 1 can ( 14oz ) of diced tomatoes.
> 1 can of beer
> 2 large onions diced
> 3+ tbs New Mexico Chile Powder
> 1 tsp Mexican oregano, cumin, garlic powder
>
> Dice 3 to 4 pounds of stew beef. ( chuck )
> DO NOT USE GROUND BEEF !!
> Brown lightly in a fry-pan, and add to the crock.
>
> Stir everything...
> Cook on <HI> until it starts to bubble.
> Then, cook on <LO> for 5 or 6 hours.
>
> When serving chili, put out several small bowls
> of your favorites;
> shredded cheddar, diced green onions, diced tomatoes,
> cooked pinto beans, sour cream, taco chips.
>
> Ladle out a bowl of "red",
> add your favorite fixin's and enjoy !!
>
> Chili is often served over a bed of rice
> in some parts of Texas.
> ( we don't do that in Arizona )
>
>
> <rj>

Oh pshaw, on Fri 09 Jun 2006 04:01:46p, No Idea meant to say...

> My late wife used to make chilli. It wasn't *spicy*mince. Some of the
> best ones made me feel as if my eyes were bleeding but they had taste.
> Can anyone offer a recipe that a complete numptie in the kitchen could
> try?

Everyone has their version of Chili. This is mine, WITH tomatoes, WITH
beans, and NO apologies...


* Exported from MasterCook *

"chili" From the Pantry

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds lean ground beef
3 tablespoons olive oil
1 large onion -- 1/4" dice
5 cloves garlic -- finely minced
1 large serrano pepper -- 1/4" dice
2 each jalapeno peppers -- chopped
1/2 cup chili powder
2 teaspoons cumin seed
2 teaspoons coriander seed
2 teaspoons oregano -- (Mexican preferred)
1 each bay leaf
2 tablespoons light brown sugar
1 tablespoon worcestershire sauce
1 can diced tomatoes with jajapeno peppers
1 can Mexican-style stewed tomatoes -- finely crushed
1 can tomato soup, condensed
2 cans kidney beans -- dark red
1 can kidney beans -- light red
1 cup v-8® vegetable juice -- approximately

In a large pot brown beef until all moisture is evaporated, leaving it
somewhat chunky. Remove meat from pot and set aside, but do not drain.

In the same pot heat olive oil, then add onion and cook slowly until
transparent and tender.

Add garlic and peppers, and continue cooking until peppers are tender.

Meanwhile, combine cumin seed, coriander seed, oregano, and bay leaf, and
grind in a spice mill until finely ground. Combine spice mixture
thoroughly with chili powder and brown sugar.

Drain and thoroughly rinse kidney beans. Set aside.

Return meat to pot and stir to combine with sauteed vegetables. Add the
spice mixture and combine well.

Add Worcestershire sauce, diced tomatoes, stewed tomatoes, and tomato
soup. Add V-8 Juice to slightly thin mixture. (Do not add to much at
this point.)

Bring mixture to a slow simmer, stirring frequently. Add reserved kidney
beans and stir gently to combine.

Return to slow simmer and cook on very low heat, covered, for 1-1/2 hours,
stirring occasionally to prevent burning.

Chili may be thinned further with additional V-9 Juice, beer, or water,
according to taste. However, we prefer and serve it very thick.

--
Wayne Boatwright @¿@¬
_____________________

No, Chile is about the Pepper and solely the chile or chile blend that
gives you the flavor you desire. Chili is about some Tex-Mex version of a
Chile and Meat stew with or without tomatoes.
Many fights over this. I will let the Chili folks go at it as long as they
do not misspell their concoction and attempt to include Chile.


"T" > wrote in message
. ..
> In article 0>,
> says...
>> "cybercat" > wrote in :
>>
>> > You don't need tomatoes. You REALLY don't. Try it some time.
>>
>> I don't like non-Tomato based Chili.
>>
>
> I concur, Chili is all about the tomato.

On Sun, 11 Jun 2006 22:37:15 -0700, "de" > wrote:
>
>Now what is with Cochise County AZ using NM Chiles to make Texas Red?
>Something is wrong with this picture
>
>de
>

Good eatin' has no boundarys. ;o)


<rj>

"You take those things away and all you have is meat and chili powder".

thus the ledgendary bowl of "Texas Red" was born, and it was known
forevermore in the land of "All hat and no Cattle" as "Chili"

> wrote in message
ups.com...
>
> cybercat wrote:
>> "Rich" > wrote:
>> >
>> > If mine needs any thickening, I use masa.
>> >
>> > --Rich
>>
>> After worrying about this for a while, I found that if I cook mine long
>> enough on a low simmer, it thickens without masa and the ground beef
>> actually gets tender.
>>
>> The worst thing ever? Adding tomatos of any kind. I picked up
>> some "homemade" chili from Kroger's soup bar and it had so
>> much tomato I couldn't eat it. Instant heartburn with the chili
>> spices. I make mine with lots of fresh garlic and chili spices.
>
> I like tomato sauce in my chili but not tomatoes. Plain tomatoes make
> it too acidic. I can't imagine chili without beans or some type of
> tomato product. >

> wrote in message
ups.com...
>
> cybercat wrote:
>> "Rich" > wrote:
>> >
>> > If mine needs any thickening, I use masa.
>> >
>> > --Rich
>>
>> After worrying about this for a while, I found that if I cook mine long
>> enough on a low simmer, it thickens without masa and the ground beef
>> actually gets tender.
>>
>> The worst thing ever? Adding tomatos of any kind. I picked up
>> some "homemade" chili from Kroger's soup bar and it had so
>> much tomato I couldn't eat it. Instant heartburn with the chili
>> spices. I make mine with lots of fresh garlic and chili spices.
>
> I like tomato sauce in my chili but not tomatoes. Plain tomatoes make
> it too acidic. I can't imagine chili without beans or some type of
> tomato product. You take those things away and all you have is meat
> and chili powder.
>

Too acidic? I add a little vinegar to my chili. That tang really adds to the
flavor IMHO.

--Rich

"Rich" > wrote

> Too acidic? I add a little vinegar to my chili. That tang really adds to
the
> flavor IMHO.
>
>

I like tang. I could see adding vinegar to Chili, but not on top of
tomatoes. The stuff from Kroger was like bad spaghetti sauce.
A few tomatoes are fine--I have actually added a little salsa for
the very tang you're talking about. But tomato-based chili?
It gags me.



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"de" > wrote in message
...
> "You take those things away and all you have is meat and chili powder".
>
> thus the ledgendary bowl of "Texas Red" was born, and it was known
> forevermore in the land of "All hat and no Cattle" as "Chili"
>

Best damned Chili in the world, especially when it is made with
beef chunks that fall apart.



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> wrote :
> > spices. I make mine with lots of fresh garlic and chili spices.
>
> I like tomato sauce in my chili but not tomatoes. Plain tomatoes make
> it too acidic.

For me, it is the opposite. I could even imagine a fresh tomato or
two chopped up in it toward the end, to add some sweetness to
the heat--or, as I have said, a bit of salsa to add bits of tomato
and peppers and onions. But tomato sauce is what grosses me
out. The only reason I am adamant about this is because for
years I tried so many chili recipes, none were quite right, all
had some sort of tomato past or whole tomatoes in them. When
I switched to Texas style, as one poster correctly identified it,
voila! I had the chili I love. To each his own, though.


>I can't imagine chili without beans or some type of
> tomato product. You take those things away and all you have is meat
> and chili powder.
>

Ahh, but you forget the fresh garlic! And, I add beans. I like a mixture of
pinto and kidney beans. Sometimes I sautee onions and add them to the
ground beef before the chili powder. Sometimes I use beef cubes, and
cook them until the fall apart after I add the garlic and chili.

And, absolutely, this is Texmex, I would never call chili Mexican.



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"T" > wrote in message
. ..
> In article 0>,
> says...
> > "cybercat" > wrote in :
> >
> > > You don't need tomatoes. You REALLY don't. Try it some time.
> >
> > I don't like non-Tomato based Chili.
> >
>
> I concur, Chili is all about the tomato.

GRRR! GRRR! Now you have really set me off! 8*D



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cybercat wrote:
> I like tang. I could see adding vinegar to Chili, but not on top of
> tomatoes. The stuff from Kroger was like bad spaghetti sauce.
> A few tomatoes are fine--I have actually added a little salsa for
> the very tang you're talking about. But tomato-based chili?
> It gags me.

No tomatoes when cooking.

If you want tomatoes, dice them and add them fresh when you serve it.
You also get tang from sour cream or lime, and from using cheddar, the
sharper the tangier.

My recipe for real Texas chili is around this newsgroup's archives
somewhere...

--Blair

This whole discussion thread makes me very sad.

Bob

zxcvbob wrote:
> This whole discussion thread makes me very sad.

This'll cheer you up. If you want it non-low-fat, use chuck, and a
couple of tbs of oil.

BLAIR'S LOW-FAT REAL TEXAS CHILI

2 pounds eye round (0" trim), cut into 3/4-inch cubes
1 g vegetable oil
3 large cloves garlic, chopped fine
4 tbs chili powder (Gebhardt Original Eagle Brand)
1 tsp ground cumin
2 tbs masa
1 tbs dry oregano
24 oz beef broth or stock
1 tsp salt (less if broth is salty)
1/4 tsp pepper

Mix the chili powder, cumin, oregano, and flour
together and set aside.

Wipe pan with paper towel dipped in oil; wipe off excess.

Heat oil in 3-qt pot over medium-high heat. Brown meat
lightly in half-pound batches; don't cook through. Keep
heat low enough and work quickly enough to avoid burning
fond or steaming too much water from meat.

Lower heat to medium. Add all meat back to pot.

Stir in garlic, then stir in chili mixture. Add 20 oz
of beef broth, salt, and pepper. Bring to a boil, stirring.

Lower heat. Simmer, partially covered, 1.5 hours,
stirring occasionally, dampening and scraping down
sides of pot.

Add rest of broth if needed and simmer 30 minutes or until
meat is almost falling apart.

Cool, cover, and refrigerate overnight to ripen. Reheat
in double boiler or microwave.


The weight and volume of a serving depend on how far you
reduce the liquid; in any case:

A 1/8th-batch serving has 5.3 g carbs, 34.6 g
protein, 5.4 g fat, and 208 calories.

A 1/6th-batch serving has 7.1 g carbs, 46.1 g
protein, and 7.3 g fat, and 278 calories.

Served with a wedge of lime, 1 oz of fat-free cheese, a
low-fat tortilla, 50 g of chopped onion, and 100 g of
carrots on the side, the entire meal with 1/8th batch
serving of chili comes to: 46 g carbs, 48 g protein, 6 g
fat, and 430 calories.


options:
- substitute 1 tbs hot hungarian paprika for 1 tbs chili powder
- use top round, chicken, or turkey, instead of eye round
- use chuck roast, chuck steak or 7-bone roast for full-fat chili

serving suggestions:
- squeeze lime juice over top and garnish with sour cream
- cubed fresh tomato
- chopped fresh onion
- grated cheddar cheese
- saltines, soda crackers, or tortillas
- avocado
- serve cooked pinto or kidney beans separately
- ladle over pasta