Where's my chili boots?
Posted on 02/24/2011 6:14:15 PM PST by Tribune7
uh oh...
That's some pretty boring chili.
You have got to be joking!
I opened a can of that once on a whim and used it for a base to chili.
I added REAL MEAT, and secret hobo spices.
I could not get the blech of canned chili out of my mouth. BLech! Blech! Blech!
I admit to having a secret stash of Hormel tamales. I’ve never tried the chili.
Was 80 today. I’m ready for a spring salad, tanning my white assed body, and going after some redfish. I need color, a cold beer, and the need to fight a fish.
You want beans in yer chili?....
They are over there in a bowl...
Yes, but it's easy :-)
That'll tear you up with any chili ~ then, add some Chinese hot oil.
As they climb out their rectal orifices all the next day they'll remember your chili forever!
Bill’s recipe beats the canned goo hands down, but it dont approach proper chili.
Happy birthday. It sounds like a good excuse of a beer up here.
Not with beans in it, it won't.
Personally, I prefer beans in my chili, but in Texas it's a mortal sin to enter a chili contest with chili with beans in it.
Chili is actually pretty easy.
I took a camp counseling class in college. I was purposely taking a bunch of easy classes in order to raise my GPA to get into grad school.
One thing we did was each group of 5 students had to prepare a dish out in the woods. Actually it was an area which had just been cleared and the instructor got permission for us to use it for the cooking experiment.
Some of them did some pretty fancy cooking even making ovens etc. My group just cooked chili over an open small trench with the wood in the bottom of the trench.
It turned out so well that several people came back for seconds. All we did was brown some ground beef and onions then mix in some tomato sauce, salt, and chili powder, then yes we added chili beans.
The recipe tells you to add chili peppers, tomatoes, tomato sauce, and beans, but doesn’t list the amounts for any of those items.
LOL!
Grind a chuck roast with the coarse grinding plate.
Soften a bunch of onions and peppers in lard or oil in a big pot.
Brown the beef in a big cast iron fry pan. Do small batches and add to the onions as done.
Add one bottle of beer, one can of crushed tomatoes, 1/3 cup of Pendery’s New Mexico red chili mixture, 1/3 cup of Pendery,s California dark chili mixture and a few cups of beef stock as needed. Add some garlic and a bit of Mexican oregano (not Italian)
Add about 1/3 cup of fresh ground cumin.
Chop up half a can of Chipotle Chilies in Adobo sauce and add to the pot.
When it looks done, you can add some corn flour to thicken it up a bit.
Serve with shredded cheese and beer.
It’s easy to make and tastes great.
Meat. Beans. Onions. Diced tomatoes. Mystery packet of chili spices. Fire.
Your recipe is close to mine, but I use 2 lbs of cubed browned chuck, and to thicken it I use 2 more lbs of browned ground chuck.
The chipotles are a secret ingredient. Chiletepins too..
Mmmmm... Meaty...
LOL...I admit to having a hidden fondness for Hormel chili, but I think it is completely due to my initial exposure to it through a vending machine back in 1973 as a paperboy.
I lived on a tiny Naval Communications Station, and was delivering the Washington Post. My last stop was the building where my dad worked, and I had to fill the paper machine with papers, and pull the money out.
The money was all mine, and usually it wasn’t more than a couple of dollars worth of change maybe two or three. It was all mine to do with as I pleased. I could have saved it all, but...right next to the paper machine was one vending machine with candy in it (Chuckles and Hershey’s Special candy bars were my favorites) and the other vending machine that dispensed little heated cans of Hormel Chili and Hormel Lasagna. The cans were nearly the exact size of a small Sterno can, and the top peeled off. I suspect that may have been a brand new feature then.
I rarely made it out with much of my money. A lasagna or Chili, and a candy bar or some Chuckles. But I really grew to like that chili. See, the thing is...I cannot eat onions. They make me heave. Worse than anything else. Very small ones, cooked to death in soup or something, if I couldn’t identify them then I might be able to eat it unless my olfactory senses, sensitive to less than 1 part per billion of onion, picked up the scent.
And we know Chili has...well...onions. So, to eat chili (such as Hormel) that had no trace of detectible onion levels was a real treat...:)
I really don’t eat it now, because I know how nasty it is. Same level as Chef Boyardee nasty. You might as well get a sharp cookie cutter and begin poking away at your abdomen with it.
But I love making my own chili. What I lose in onions (well, I have learned to cheat and I use a bit of onion juice, which does impart something that seems somehow vital) I more than make up for with heat and peppers. Sweat on top of your scalp hot!
Where's my chili boots?
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