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Cheater's Chili
The Cypress Times ^ | 9/8/09 | Stacey Winder

Posted on 09/08/2009 8:53:48 AM PDT by Patriot1259

Living in Texas, there is absolutely no way I'm going to claim to have the best chili recipe. People here are serious about their chili and have very strong opinions about it. We even have complete festivals and cook offs for bragging rights revolving around this beloved Texas favorite. Having given my disclaimer, here's a quick and easy version that your family is sure to love!

(Excerpt) Read more at thecypresstimes.com ...


TOPICS: Food
KEYWORDS: chili; food; recipe

1 posted on 09/08/2009 8:53:49 AM PDT by Patriot1259
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To: Patriot1259

Thanks for posting..


2 posted on 09/08/2009 8:56:48 AM PDT by cardinal4 (Dont Tread on Me)
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To: Patriot1259

The fool doesn’t realize the best chili comes from Cincinnati.


3 posted on 09/08/2009 8:57:13 AM PDT by Radl (NO mO)
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A quick and easy chili recipe:

4 posted on 09/08/2009 9:00:12 AM PDT by evets (beer)
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To: Radl

Most fools think chili actually has beans IN it, when the basic ingredients of chili are a.) tomatoes, b.) onions, c.) beef.

Everything else is just seasoning and garnish.

As for Cincinnati? Their claim to fame is slopping chili on top of a pile of spaghetti, that ain’t anything to brag about, I’ve had it, it’s good but hardly ‘the best’.

Have a nice day. ;)


5 posted on 09/08/2009 9:00:25 AM PDT by mkjessup (Hey Comrade 0bama? No documentation = No eligibility, ok? Now GTF out of OUR White House!!!)
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To: Patriot1259

That’s pretty much our family recipe, also. Easy, fast and good.


6 posted on 09/08/2009 9:02:36 AM PDT by youturn (Conference, Christine!)
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To: Patriot1259

Been making this chili for 35 years. We made this because it was very cheap and we ate it for days. Made the $$$ last til payday. If you are in the south, we put spaghetti noodles in it too. Stretched it even farther. Still make it that way, even tho we can afford a lot more now.


7 posted on 09/08/2009 9:04:17 AM PDT by KYGrandma
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To: Patriot1259

Cheaters Chili ...

1 can dark kidney beans, drained

Must be a misprint here, if it's got beans in it, it's not chili, it's stew.

8 posted on 09/08/2009 9:06:37 AM PDT by tx_eggman (Obama has "Czars" because men with more integrity than he has still use the titles "Don" and "Capo")
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To: Patriot1259

Ahh...real Chili does not have beans. Beans are a side dish.


9 posted on 09/08/2009 9:07:43 AM PDT by alarm rider (Live free or die.)
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To: mkjessup
Ditto that as to Cincinnati. It's OK, but...

Beans are simply an optional ingredient, except for some Texican diehards. Never have understood the fuss about beans/no beans, not in 45 years of making chili.

Only 4 spices are needed for good chili: black pepper, cumin, cayenne, and garlic.

Two rules:
1) you probably can't put in too much garlic
2) you absolutely can't put in too much cumin, but do please add MOST of the cumin toward the end of simmering.

10 posted on 09/08/2009 9:07:47 AM PDT by SAJ (way too late to 'work within the system'. just about time for rebellion)
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To: Radl
The fool doesn’t realize the best chili comes from Cincinnati.


11 posted on 09/08/2009 9:11:28 AM PDT by doodad
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To: mkjessup

Their claim to fame is the Cincinnati Bengals and the lawyers that represent them. I think the guy who made the chili was from Greece or Italy and that is probably why they put pasta in it, (actually I was grinning ear to ear when I posted), not bad though and more desireable than a Big Mac for me.


12 posted on 09/08/2009 9:12:53 AM PDT by Radl (NO mO)
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To: Patriot1259

Anyone got a good Chili recipe that uses pork instead of beef (yeah, I know: “Heresy!”). However, my wife is Hindu, so the whole beef thing doesn’t really go over well. I know that the basic recipe is pretty simple, so it might work, but Pork cooks so differently from beef that I didn’t know if there might be changes required.


13 posted on 09/08/2009 9:21:07 AM PDT by Little Pig (Vi Veri Veniversum Vivus Vici.)
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To: Patriot1259
Chili is all about the chili used in the recipe. The best chili comes out of the Chimayo valley in northern New Mexico. That with beef and onions is the genuine article.
14 posted on 09/08/2009 9:21:45 AM PDT by oldbrowser (The audacity of incompetence)
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To: Radl

I love Cincy chili, but it ain’t real chili. That’s the problem with it. It should call itself something else because it gets a bunch of Texans’ panties in a bunch.


15 posted on 09/08/2009 9:23:55 AM PDT by Unlikely Hero ("Time is a wonderful teacher; unfortunately, it kills all its pupils." --Berlioz)
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To: KYGrandma

You can also dump it on macaroni and cheese. That’s pretty good and stretches your chili further for a low price.


16 posted on 09/08/2009 9:33:23 AM PDT by Little Ray (Obama is a kamikaze president aimed at the heart of this Republic.)
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To: Patriot1259
Orvil Newton’s Renegade Chili

1 ½ Lbs chuck or round beef
1 ½ Lbs lean pork
¼ lb good smoked bacon
One medium yellow onion
6 to eight cloves garlic
fresh chili peppers: a habanero, a couple of poblanos, a couple of jalapenos and a couple of fresnos
dried whole chili peppers: four to six New Mexico red
2 tbs cumin (Or more if you like)
2 tbs oregano
2 tbs paprika
a little salt and black pepper

NOTE: NO TOMATOES - NO BEANS

Chop the onion and garlic
Slice the fresh peppers and remove the seeds
NOTE: wear rubber gloves and safety glasses. I’m not kidding.
Cut the beef and pork into one inch cubes and trim off as much fat as possible
Chop up the bacon and cook in a large skillet
Set aside the cooked bacon and sauté the beef and pork in the bacon grease.
Remove the beef and pork and place in a large stew pot.
Sauté the onion and garlic.
Add the sliced peppers when the onion is translucent.
Add the spices and stir together over the heat for a minute or two then add it all to the stew pot.
Add the dried peppers, add water to cover, cover the pot and simmer for a few hours.
Let cool and skim off the excess grease (Or not).
Best if allowed to sit, refrigerated, for a couple of days before serving.

Serve with pinto beans and tortillas.(And cold Lone Star)

Uncle Tom’s Real Cowboy Beans

2 cups dried pinto beans one ham hock one medium yellow onion four cloves garlic salt and pepper to taste

Soak the beans in water overnight, then rinse. Throw everything in a slow cooker for twenty four hours.
Serve with anything. If the chili is too hot for you mix in some beans.

17 posted on 09/08/2009 9:41:59 AM PDT by Chuckster (Neca eos omnes. Deus suos agnoscet)
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To: Little Pig

How about turkey chili? I think my father-in-law used beef and pork. Don’t care for his.


18 posted on 09/08/2009 9:42:41 AM PDT by KYGrandma
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To: Little Pig

See post 17. Works with any kind of meat - goat, lamb, venison, pork...


19 posted on 09/08/2009 9:45:52 AM PDT by Chuckster (Neca eos omnes. Deus suos agnoscet)
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To: KYGrandma

When I was young, there were two kinds of “chili” available in stores - chili and chili con carne. I was taught that plain chili had no meat but was more of a thick spicy bean soup, but when meat was added, it became chili con carne (with meat). Nowadays chili is considered a thick spicy meat soup. You almost have to order it special to have beans in it (and yet they don’t call it chili con frijoles). Does anyone know the official history of chili?


20 posted on 09/08/2009 9:49:21 AM PDT by T Baden
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To: mkjessup
Chili is a ..uh...hot pepper, isn't it?

As in "Chili con Carne"? Literally, "Peppers with Meat"?

So, just like the basic ingredients of a PB&J would be (1)peanut butter and (2)jelly, the basic ingredients of chili con carne would be (1)chilis and (2)meat?

I'm just askin'...

21 posted on 09/08/2009 10:25:19 AM PDT by Mrs. Don-o ("It's no exaggeration to say that the undecideds could go one way or the other." George Bush)
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To: alarm rider

ilike beans in mine. big juicy kidney beans.


22 posted on 09/08/2009 10:29:10 AM PDT by vikzilla
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To: alarm rider

ilike beans in mine. big juicy kidney beans.


23 posted on 09/08/2009 10:29:10 AM PDT by vikzilla
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To: Little Ray

“I don’t know why they call this stuff hamburger helper. It does just fine by itself, huh? I like it better than tuna helper myself, don’t you, Clark?”


24 posted on 09/08/2009 10:31:06 AM PDT by Lancey Howard
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To: T Baden

Chili is a Texas Thing...
http://whatscookingamerica.net/History/Chili/ChiliHistory.htm


25 posted on 09/08/2009 10:33:40 AM PDT by Deaf Smith
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To: Little Pig
Anyone got a good Chili recipe that uses pork instead of beef (yeah, I know: “Heresy!”). However, my wife is Hindu, so the whole beef thing doesn’t really go over well. I know that the basic recipe is pretty simple, so it might work, but Pork cooks so differently from beef that I didn’t know if there might be changes required.

The Shrew's White Bean Chile

Ingredients:
2 lb of pork shoulder cut into 1/2" cubes
2 Tablespoons of Olive Oil
2 cans of White Cannelini Beans
6 cups of chicken stock
1 Sweet Medium Onion - diced
2 Tablespoons of minced garlic
1 Tablespoon of White Balsamic Vinegar
1 teaspoon of Ground Cumin
1 - 2 teaspoons of Sea Salt
1 teaspoon of Ground White Pepper
1/2 teaspoon of Ground Coriander
1 - 2 Sprigs of Fresh Cilantro
12 Roasted, Peeled, Anaheim chilies, diced

Recipe:
1. Roast chilies, peel, dice.
2. Saute cubed pork in olive oil. Stir often.
3. Add onions, garlic and saute.
4. Add Vinegar and deglaze.
5. Add Chilies and beans - cook thoroughly stirring continuously.
6. Add Chicken Stock, Spices, bring to a simmer. Garnish with Fresh Cilantro Leaves - Serve with Warm Flour Tortillas.

Viva La Chili

TS

26 posted on 09/08/2009 10:49:30 AM PDT by The Shrew (www.wintersoldier.com; www.tstrs.com; The Truth Shall Set You Free!)
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To: Radl

Radl wrote:
“The fool doesn’t realize the best chili comes from Cincinnati.”

When you wrote that, did you have a straight face or were you laughing as hard as I was when I read it?


27 posted on 09/08/2009 10:53:34 AM PDT by Verbosus (/* No Comment */)
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To: Mrs. Don-o
"Chili is a ..uh...hot pepper, isn't it?"

Yes...

CHILI CONTEST These are notes from an inexperienced chili taster named FRANK, who was visiting Texas from New Jersey... "Recently I was lucky enough to be the 10,000th attendee at the State Fair in Texas and was asked to fill in to be a judge at a chili cook-off.

Apparently the original Judge #3 called in sick at the last moment and I happened to be standing there when the call came in and was assured by the other two Judges (Native Texans) that it would be a fun event and a true taste of Texas hospitality. They assured me that the chili wouldn't be all that spicy and besides, they told me I could have free beer during the tasting, so I accepted.

Here are the scorecards from the event."

Chili # 1: Mike's Maniac Mobster Monster Chili JUDGE ONE: A little too heavy on tomato. Amusing kick. JUDGE TWO: Nice, smooth tomato flavor. Very mild. FRANK: Holy s***, what the hell is this stuff? You could remove dried paint from your driveway with it took me two beers to put the flames out. Hope that's the worst one. These Texans are crazy.

Chili # 2: Arthur's Afterburner Chili JUDGE ONE: Smoky, with a hint of pork. Slight Jalapeno tang. JUDGE TWO: Exciting BBQ flavor, needs more peppers to be taken seriously. FRANK: Keep this out of reach of children! I'm not sure what I am supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to walkie-talkie in 3 extra beers when they saw the look on my face.

Chili # 3: Fred's Famous Burn Down the Barn Chili JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans. JUDGE TWO: A beanless chili, a bit salty, good use of red peppers. FRANK: Call the EPA, I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting s***-faced.

Chili # 4: Bubba's Black Magic JUDGE ONE: Black bean chili with almost no spice. Disappointing. JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili. FRANK: I felt something scraping across my tongue, but was unable to taste it. Sally, the bar maid, was standing behind me with fresh refills, that 300 lb bit** is starting to look HOT, just like this nuclear-waste I'm eating.

Chili # 5: Linda's Legal Lip Remover JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick.Very impressive. JUDGE TWO: Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement. FRANK: My ears are ringing and I can no longer focus my eyes. I farted and four people behind me burst into flames. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from a pitcher. It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks!

Chili # 6: Vera's Very Vegetarian Variety JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers. JUDGE TWO: The best yet. An aggressive use of peppers, onions and garlic. Superb. FRANK: My intestine�s are now a straight pipe filled with gaseous, sulphuric flames. No one seems inclined to stand behind me except that slut Sally. I need to wipe my ass with a snow cone!

Chili # 7: Susan's Screaming Sensation Chili JUDGE ONE: A mediocre chili with too much reliance on canned peppers. JUDGE TWO: �Ho hum�, tastes as if the chef literally threw in a can of chili peppers at the last moment. I should note that I am worried about Judge Number 3. He appears to be in a bit of distress as he is cursing uncontrollably. FRANK: You could put a grenade in my mouth, pull the pin and I wouldn't feel a damn thing. I've lost the sight in one eye and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava-like s*** to match my damn shirt. At least during the autopsy they'll know what killed me. I've decided too stop breathing, it's too painful. Screw it,I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4inch hole in my stomach.

Chili # 8: Helen's Mount Saint Chili JUDGE ONE: A perfect ending... this is a nice blend chili, safe for all, not too bold but spicy enough to declare its existence. JUDGE TWO: This final entry is a good, balanced chili, neither mild nor hot. Sorry to see that most of it was lost when Judge Number 3 passed out, fell and pulled the chili pot on top of himself. Not sure if he's going to make it. Poor Yank. FRANK: --------------(editor's note: Judge #3 was unable to report)

28 posted on 09/08/2009 10:55:08 AM PDT by Deaf Smith
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To: Deaf Smith
:o)

:o/

*oP

29 posted on 09/08/2009 11:03:38 AM PDT by Mrs. Don-o ("It's no exaggeration to say that the undecideds could go one way or the other." George Bush)
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To: Deaf Smith

I wonder whose eyes teared up more, mine or Franks. ‘Course mine were from laughing!


30 posted on 09/08/2009 11:40:51 AM PDT by theymakemesick (Full of hatred for those that disagree, liberal democrats are the most intolerant bigots on Earth)
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To: SAJ

Two rules:
1) you probably can’t put in too much garlic
2) you absolutely can’t put in too much cumin, but do please add MOST of the cumin toward the end of simmering.


OK, please don’t flame me—I know it is not authentic chili.

For years, I have been making what I call “everything but kitchen sink chili.” It is probably more like a stew in that I add tomato, beans, celery, corn to slip in veggies; sometimes I even add leftover brewed coffee as one time we read a story that the old time cowboys did.

I add beans because with 2 boys, it made meal go further. Served topped with cheese & with tortillas. Everyone likes it btw :)

Anyway, obviously, I never used recipes much for my chili, but I do use lots of cumin and garlic. So I have never heard that most cumin should be added towards END of simmering. Why is that?!! Inquiring minds want to know ;)


31 posted on 09/08/2009 12:33:54 PM PDT by bushwon ("If you think healthcare is expensive now, just wait till it is free! "~ PJ O'Rourke)
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To: Mrs. Don-o
Chili is a ..uh...hot pepper, isn't it?
As in "Chili con Carne"? Literally, "Peppers with Meat"?
So, just like the basic ingredients of a PB&J would be (1)peanut butter and (2)jelly, the basic ingredients of chili con carne would be (1)chilis and (2)meat?
I'm just askin'...


The basic ingredients are:

a.) tomatoes b.) onions c.) beef

You can certainly add anything else you want, but the above 3 items ARE the basic ingredients.

MKJ Trivia Tidbit: his wacko and marijhootchie politics aside, Willie Nelson himself endorses the addition of two ingredients, HONEY (in place of sugar to kill the acid) and CHOCOLATE (I thought it was crazy too until I tried it).

Add those two items to your next batch of chili and I would be very surprised if you ever left them out again.

Happy cookin' Mrs. Don-O! :)
32 posted on 09/08/2009 12:34:16 PM PDT by mkjessup (Hey Comrade 0bama? No documentation = No eligibility, ok? Now GTF out of OUR White House!!!)
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To: SAJ

Good points SAJ, in addition to your spices, I like adding some curry powder sometimes (not every time) and as opposed to our friends in Cincinnati with a bowl o’ spaghetti, I prefer serving my chili up over a bowl of good ol’ Uncle Ben’s white rice, with shredded cheese and chopped raw onions optional.

And I might add that a cup of Jack Daniels has NEVER failed to improve any chili that I was cooking, lol


33 posted on 09/08/2009 12:48:45 PM PDT by mkjessup (Hey Comrade 0bama? No documentation = No eligibility, ok? Now GTF out of OUR White House!!!)
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To: Radl

Oh I’ll take Cincinnati style chili over *any* fast food, any day of the week. As I mentioned, it’s not bad, I found that what is critical is the TYPE of spaghetti and how long it gets cooked, i.e., angel hair spaghetti is best (IMHO), cooked al dente (I don’t know who that guy Al Dente is, but he seemed to know what he was talking about lol).


34 posted on 09/08/2009 12:51:30 PM PDT by mkjessup (Hey Comrade 0bama? No documentation = No eligibility, ok? Now GTF out of OUR White House!!!)
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To: bushwon
Cumin is a relatively fragile spice. Extended simmering degrades it, even to the point of it losing its aromatic properties and flavour.

I would add 1/4 of the intended amount after about 10 minutes of simmering, then the remainder about 10 minutes before removing from heat/serving. I generally simmer the stockpot for 60-75 minutes, but I use V8 juice as part of the base, and a lot of the water in it has to be cooked off.

If you 'brown' your beef thoroughly and add it to the stockpot at the end of simmering (terrible technique, but I know some folks who do so), you might consider adding cumin to the beef while browning. Just a thought.

35 posted on 09/08/2009 12:51:49 PM PDT by SAJ (way too late to 'work within the system'. just about time for rebellion)
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To: Patriot1259

Notes From An Inexperienced Chili Taster Named FRANK, who was visiting Texas from the East Coast:

“Recently I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment, and I happened to be standing there at the judge’s table asking directions to the beer wagon when the call came. I was assured by the other two judges (Native Texans) that the chili wouldn’t be all that spicy, and besides, they told me I could have free beer during the tasting, so I accepted.

Here are the scorecards from the event:
Chili # 1: Mike’s Maniac Mobster Monster Chili
- JUDGE ONE: A little too heavy on tomato. Amusing kick.
- JUDGE TWO: Nice, smooth tomato flavor. Very mild.
- FRANK: Holy sh*t, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that’s the worst one. These Texans are crazy.

Chili # 2: Arthur’s Afterburner Chili
- JUDGE ONE: Smoky, with a hint of pork. Slight Jalapeno tang.
- JUDGE TWO: Exciting BBQ flavor, needs more peppers to be taken seriously.
- FRANK: Keep this out of reach of children! I’m not sure what I am supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.

Chili # 3: Fred’s Famous Burn Down the Barn Chili
- JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans.
- JUDGE TWO: A bean-less chili, a bit salty, good use of red peppers.
- FRANK: Call the EPA, I’ve located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now, get me more beer before I ignite. Barmaid pounded me on the back; now my backbone is in the front part of my chest. I’m getting sh*t-faced from all the beer.

Chili # 4: Bubba’s Black Magic
- JUDGE ONE: Black bean chili with almost no spice. Disappointing.
- JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
- FRANK: I felt something scraping across my tongue, but was unable to taste it, is it possible to burn-out taste buds? Sally, the bar maid, was standing behind me with fresh refills; that 300 lb. b*tch is starting to look HOT, just like this nuclear-waste I’m eating. Is chili an aphrodisiac?

Chili # 5: Linda’s Legal Lip Remover
- JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.
- JUDGE TWO: Chili using shredded beef; could use more tomato. Must admit the cayenne peppers make a strong statement.
- FRANK: My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from a pitcher. I wonder if I’m burning my lips off? It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks!

Chili # 6: Vera’s Very Vegetarian Variety
- JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers.
- JUDGE TWO: The best yet. Aggressive use of peppers, onions, and garlic. Superb.
- FRANK: My intestines are now a straight pipe filled with gaseous, sulfuric inferno flames. I crapped myself when I farted and I’m worried it will eat through the chair. No one seems inclined to stand behind me except that slut Sally, she must be kinkier than I thought. Can’t feel my lips anymore. I need to wipe my butt with a snow cone!

Chili # 7: Susan’s Screaming Sensation Chili
- JUDGE ONE: A mediocre chili with too much reliance on canned peppers.
- JUDGE TWO: Ho Hum, tastes as if the chef literally threw in a canof chili peppers at the last moment. I should note that I am worried about Judge Number 3. He appears to be in a bit of distress as he is cursing uncontrollably.
- FRANK: You could put a grenade in my mouth, pull the pin, and I wouldn’t feel a damn thing. I’ve lost the sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili which slid unnoticed out of my mouth. My pants are full of lava-like poop to match my damn shirt. At least during the autopsy they’ll know what killed me. I’ve decided to stop breathing, it’s too painful. Screw it, I’m not getting any
oxygen anyway. If I need air, I’ll just suck it in through the 4 inch hole in my stomach.

Chili # 8: Helen’s Mount Saint Chili
- JUDGE ONE: A perfect ending, this is a nice blend chili, safe for all, not too bold but spicy enough to declare its existence.
- JUDGE TWO: This final entry is a good, balanced chili, neither mild nor hot. Sorry to see that most of it was lost when Judge Number 3 passed out, fell over and pulled the chili pot down on top of himself. Not sure if he’s going to make it. Poor Yank, wonder how he’d have reacted to a really hot chili?
- FRANK: (editor’s note: Judge #3 was unable to report)


36 posted on 09/08/2009 12:52:36 PM PDT by Just another Joe (Warning: FReeping can be addictive and helpful to your mental health)
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To: mkjessup
Agreed. Sipping a cup of Jack while cooking ALWAYS improves flavour.   ;^)

No quarrel with curry powder, but fenugreek just doesn't say 'chili' to me, whereas cumin definitely does.

37 posted on 09/08/2009 12:54:06 PM PDT by SAJ (way too late to 'work within the system'. just about time for rebellion)
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To: The Shrew

That sounds positively delicious, thank you!

I’m going to try out that recipe next opportunity I have.

Have you ever tried shredding the pork (or beef) before adding it to the chili? (This is good for senior citizens with any denture issues, of which our family has a few)

Take a fully cooked pot roast (or pork roast) and after it cools overnight, just shred that rascal on a big cheese grater so the meat comes out literally, well, “shredded”, add that to the chili and it is really quite good.

Damn I’m getting hungry! :)


38 posted on 09/08/2009 12:54:20 PM PDT by mkjessup (Hey Comrade 0bama? No documentation = No eligibility, ok? Now GTF out of OUR White House!!!)
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To: SAJ

No! I mean ADDING the Jack to the chili!

(of course drinking a cup or two might not be a bad idea lol)

And negatory on that fenugreek, that stuff is reputed to stimulate breast growth, so be sure to serve it up to the females only. ;)


39 posted on 09/08/2009 12:55:51 PM PDT by mkjessup (Hey Comrade 0bama? No documentation = No eligibility, ok? Now GTF out of OUR White House!!!)
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To: mkjessup
Well, most American curry powder is loaded with fenugreek...

My good lady does not need any, er, assistance in that department.

40 posted on 09/08/2009 1:05:59 PM PDT by SAJ (way too late to 'work within the system'. just about time for rebellion)
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To: mkjessup
That sounds positively delicious, thank you!

I’m going to try out that recipe next opportunity I have.

Have you ever tried shredding the pork (or beef) before adding it to the chili? (This is good for senior citizens with any denture issues, of which our family has a few)

Take a fully cooked pot roast (or pork roast) and after it cools overnight, just shred that rascal on a big cheese grater so the meat comes out literally, well, “shredded”, add that to the chili and it is really quite good.

Damn I’m getting hungry! :)

Thanks for the kind comments. I hope you enjoy it as much as I do. I don't shred the pork because I see this as a quicker cook dish than a traditional chile con carne. It has awesome flavor and the best way to get the roasted chili is to buy from the local farmer's market (with roasting bins) and then freeze the chili per batch. Cook as necessary. It's also excellent with chicken, but if I use chicken I add 1/2 teaspoon of whole thyme as well.

Let me know how it turns out. As for me I'm starving right now.

Regards,

TS

41 posted on 09/08/2009 1:08:07 PM PDT by The Shrew (www.wintersoldier.com; www.tstrs.com; The Truth Shall Set You Free!)
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To: SAJ

Thanks for the tips. Interesting about the cumin, because I always find myself tasting at end and adding more cumin. Now I know why.

Oh and I brown the beef first and then keep adding from there, so I am not sure that is best way

....As I said, I am an unschooled chili cook ;)


42 posted on 09/08/2009 1:09:46 PM PDT by bushwon ("If you think healthcare is expensive now, just wait till it is free! "~ PJ O'Rourke)
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To: SAJ
Well, most American curry powder is loaded with fenugreek...

I didn't know that! Now I'm glad I don't use too much of it, lol

My good lady does not need any, er, assistance in that department.

Freeper Rule #1: We need pictures to evaluate the validity of that statement. ;)
43 posted on 09/08/2009 1:16:36 PM PDT by mkjessup (Hey Comrade 0bama? No documentation = No eligibility, ok? Now GTF out of OUR White House!!!)
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To: mkjessup
Not a chance, mate. I need to keep my head attached to my body.

;^)

44 posted on 09/08/2009 1:34:03 PM PDT by SAJ (way too late to 'work within the system'. just about time for rebellion)
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To: Verbosus

Seee my post #12 :}


45 posted on 09/08/2009 1:46:47 PM PDT by Radl (NO mO)
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To: mkjessup
I'll take your word for it. Don't want no Chili Wars here!

By the way, I've added honey to my own chili-chaos and it civilized the hot stuff nicely---liked it a lot. I've had chocolate in other Mexican dishes (e.g. mole de guajolote)

(I think that's how you spell it)

(It's pronounced MO-lay de WAH-ha-LO-tay)

...and I liked that, too. But bein' a girl, I like chocolate in anything...

Cho-co-LAW-tay! Ole!

46 posted on 09/08/2009 1:47:19 PM PDT by Mrs. Don-o ("It's no exaggeration to say that the undecideds could go one way or the other." George Bush)
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