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Freeper Chili Cook-Off

Posted on 02/11/2006 8:33:45 AM PST by lawnguy

Freepers, I would like your favorite chili recipes.

I know many of these recipes are top secret, but I will be happy to settle for those in the public domain.:-)

Thank You!!


TOPICS: Chit/Chat; Food; Miscellaneous
KEYWORDS: chili; chilicookoff
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1 posted on 02/11/2006 8:33:46 AM PST by lawnguy
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To: lawnguy

Cattle Drive chilli at costco. Meaty, spicy, but not too spicy, and all it takes to prepare is a can openner.


2 posted on 02/11/2006 8:35:40 AM PST by staytrue
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To: Squantos; Eaker; humblegunner; Flyer

Ping to you showoff Texans.


3 posted on 02/11/2006 8:37:29 AM PST by Tijeras_Slim
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To: lawnguy

ground beef ground for chili
ground sausage
canned tomatoes (no sugar)
red kidney or black beans (no sugar)
one big onion, diced
one big green bell pepper, diced
cumin, garlic, salt and pepper
and loads of chili powder! I mean heaping spoonfuls.

if you want to experiment with the beer, go for it.
If you want a little extra spice, throw in some red pepper or habanero

brown beef and sausage, drain, add ingredients, cook slowly day before cookoff until chili has thickened. Put in fridge over night.

Best the next day.

Yum


4 posted on 02/11/2006 8:41:33 AM PST by peacebaby (I'm fixin' to think about beginning to start to get ready to work)
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To: Tijeras_Slim
I think some of Squantos' stuff already has been banned by the EPA. ;-)
5 posted on 02/11/2006 8:42:40 AM PST by verity (The MSM is comprised of useless eaters)
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To: lawnguy; Tijeras_Slim

My chili doesn't have a recipe. Each pot is an original.

But it is the best in the world.

Period.


6 posted on 02/11/2006 8:43:47 AM PST by Flyer (Send Beer)
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To: Flyer

I'll be over around 6. :)


7 posted on 02/11/2006 8:45:14 AM PST by Tijeras_Slim
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To: Tijeras_Slim; Squantos; TheMom

First ya gotta start out with a New Mesican not a real Mesican, but a New Mesican.

The chili will be really good if he is a smart mouth that is foolish enough to mess with Texas.

First step is to tenderize him with your Monster-Mudder truck tires.

Oops!

The owners just came in and I must appear to be working!


8 posted on 02/11/2006 8:45:50 AM PST by Eaker (My Wife Rocks! - Islam is the cancer, the US Military and Militia is the answer!)
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To: Flyer

I dunno, Flyer. I'll have to disagree with you about yours being the best. If you think that, then you haven't tasted the best yet. :)


9 posted on 02/11/2006 8:47:49 AM PST by SuzyQue
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To: Eaker
First ya gotta start out with a New Mesican not a real Mesican, but a New Mesican.

Stay away from the skinny ones, they're stringy. But if you want to cook up a huge batch, I got a Governor I'll let ya have cheap!

10 posted on 02/11/2006 8:48:11 AM PST by Tijeras_Slim
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To: lawnguy

Good ground beef -- chuck, round or sirloin, cooked and well-drained
kidney beans -- I like dark red ones
tomatoes -- usually use the canned ones, sometime with spices, but it depends on what's on hand
I make a chili powder made from ground chiles, oregano, garlic powder, cumin and a bit of paprika -- sometimes a little high-quality cocoa powder, depending on my mood. I don't really measure it.
Freshly chopped onion would be nice, but my kids won't eat it if they see it, so I have to hide it
salt and pepper to taste
Cook over low heat until tomatoes have reduced and you have a thick, meaty chili.


11 posted on 02/11/2006 8:49:19 AM PST by Chanticleer (May you be gruntled and combobulated in 2006.)
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To: lawnguy

Remember, pinto beans, NOT kidney beans!
Masa flour, and real peppers, NOT "chili powder".
Real meat cut in chunks (beef, Venison etc_, NOT ground whatever.
Don't be in a hurry.
Serve with pico de gallo and Texas toasted cheese sandwiches.

Hmmmmmm, cold and rainy here in Atlanta, maybe some chili
WOULD be good....


12 posted on 02/11/2006 8:52:13 AM PST by tet68 ( " We would not die in that man's company, that fears his fellowship to die with us...." Henry V.)
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To: Tijeras_Slim
I already did my grocery shopping this morning and didn't get chili fixin's, but Houston is having winter this weekend.

Hmmm. . . maybe another trip to the store is on the agenda. . .

13 posted on 02/11/2006 8:56:52 AM PST by Flyer (Send Beer)
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To: Flyer

So far this has been the year without winter. No snow at all at my place. Yesterday it was mid-50's in town and this AM it was 2. Go figure.


14 posted on 02/11/2006 8:58:17 AM PST by Tijeras_Slim
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To: lawnguy
Bambi meat (shoulder works great, leave the bones in they will fall out later)
garlic (fresh)
onion (Texas sweet 1015's)
roma tomatoes run up in blender or food processor
cilantro
asst dried chilie pods: ancho,Cayenne,Habanero,New Mexico,Jalapeno, etc
red/yellow/green bell peppers
chili powder
S & P
paprika (sweet Hungarian)
Shiner Bock beer (for the chili and the chef)
water
a few spoons of coffee grind
veg. oil to brown meat in

Brown meat whole in oil, add onions and garlic sweat the onions for a few mins till clear, add the rest and cook for 4-6 hours on simmer or until the bones fall out of the meat.
The heat is up to the peppers and what you want it to be.
Add beer and water as needed to the cook pot and beer as needed to the chef.

BEANS IN CHILI IS A YANKEE THING!!!
15 posted on 02/11/2006 9:08:40 AM PST by ChefKeith (Flies,fleas,ants,ticks,cockroaches,bad cops,lawyers,judges & politicians All the same. Useless!!!)
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To: lawnguy
Chili meat- (coarse ground round steak)

Fresh or canned tomatoes

Tomato paste

Anastazi or pinto beans - cooked

Garlic

Onion

One jalapeno, finely chopped

1 tsp Cumin

One cup black coffee

Simmer as long as you like and serve with a big chunk of buttered cornbread or hoe cakes!

YUM!

16 posted on 02/11/2006 9:10:58 AM PST by MamaTexan (I am NOT a ~legal entity~, nor am I a *person* as created by law!)
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To: SuzyQue; Flyer; Eaker; TXBubba; basil

Mines better, ask the Austin FReepers.


17 posted on 02/11/2006 9:11:53 AM PST by ChefKeith (Flies,fleas,ants,ticks,cockroaches,bad cops,lawyers,judges & politicians All the same. Useless!!!)
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To: MamaTexan
ROFL!

(blushing)

I forgot the chili powder!

18 posted on 02/11/2006 9:11:57 AM PST by MamaTexan (I am NOT a ~legal entity~, nor am I a *person* as created by law!)
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To: Flyer; TheMom

You know where the Compound is. Sneak in with a pot of chili and I assure the patrols will let you past.

Whoo - Hoo!


19 posted on 02/11/2006 9:13:34 AM PST by Eaker (My Wife Rocks! - Islam is the cancer, the US Military and Militia is the answer!)
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To: ChefKeith
BEANS IN CHILI IS A YANKEE THING!!!

ROFLMAO!

Sorry Darlin'...I'm an eight generation Texan and we've ALWAYS put beans in our chili!

20 posted on 02/11/2006 9:13:43 AM PST by MamaTexan (I am NOT a ~legal entity~, nor am I a *person* as created by law!)
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To: lawnguy
If there is a recipe--ain't chili, sorry!

Cubed roast or chuck,

1/4 meat sausage,

nothing that resembles a bean!

Secret: habanero peppers and its vinegar,

hot mustard.

21 posted on 02/11/2006 9:16:05 AM PST by IronManBike (Lodestar in the LoneStar)
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To: Tijeras_Slim

Can't hold a candle to that old babe at the KAFB Bowling alley that made the Green Chili Stew.........damn I miss her............cookin !


22 posted on 02/11/2006 9:17:02 AM PST by Squantos (Be polite. Be professional. But, have a plan to kill everyone you meet. )
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To: MamaTexan

Well there must be some Yankee blood in there somewhere:o)

(ducking for cover now)


23 posted on 02/11/2006 9:17:10 AM PST by ChefKeith (Flies,fleas,ants,ticks,cockroaches,bad cops,lawyers,judges & politicians All the same. Useless!!!)
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To: MamaTexan

8 generations of getting it wrong don't make it right but I'll bet it's good anyway !

Regards from the Panhandle !


24 posted on 02/11/2006 9:18:36 AM PST by Squantos (Be polite. Be professional. But, have a plan to kill everyone you meet. )
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To: ChefKeith

That remains to be determined. Sounds like we need to have a local cook-off to determine the veracity of your statement. (Or mine, for that matter!)


25 posted on 02/11/2006 9:20:11 AM PST by SuzyQue
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To: SuzyQue

Works for Me.

I'll need time to go kill some Bambi before we do it. (unless one volunteers to commit road-a-cide and I find it a fresh kill)


26 posted on 02/11/2006 9:28:05 AM PST by ChefKeith (Flies,fleas,ants,ticks,cockroaches,bad cops,lawyers,judges & politicians All the same. Useless!!!)
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To: Squantos

LOL


27 posted on 02/11/2006 9:28:33 AM PST by ChefKeith (Flies,fleas,ants,ticks,cockroaches,bad cops,lawyers,judges & politicians All the same. Useless!!!)
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To: ChefKeith
(ducking for cover now)

You BETTER run, you little stinker!

(grin)

28 posted on 02/11/2006 9:32:25 AM PST by MamaTexan (I am NOT a ~legal entity~, nor am I a *person* as created by law!)
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To: lawnguy
Here you go, m'friend. This one wins a cookoff now and then. Bit of trouble to make, but flavour is exceptional.

9-Pepper Chili

Ingredients: 3 lbs lean freshly ground chuck, 2 46 oz cans V-8 juice, 1 medium green bell pepper, 1 medium red bell pepper, 1 large Anaheim pepper, 2 large jalapeno peppers, 4-10 serrano peppers (they're small), 1 large poblano pepper, 2-4 fingerhot (Georgia green) peppers, 2 red string (cayenne) peppers, 2-3 medium yellow onions

Optional -- either 2 lbs well-soaked (overnight in beef stock with 1 oz ground cumin, 2 tbsps salt) and drained red beans, or 2 15.5 oz cans chili beans in sauce (I prefer them -- no lectures please about how 'authentic' chili doesn't have beans... If not using beans, add another 1/2 lb chuck, and more Anaheims and poblanos to keep the bulk/liquid ratio about right)

Optional -- 1 lb fresh rabbit or squirrel cut into cubes (quite good!). Add another 12-16 oz V-8 to the stock if using these

Spices: 3-4 oz cumin (minimum, fresh ground is way best), 10-12 medium cloves garlic, well-chopped (or 6-8 tsp prepared minced garlic), 1 oz fresh ground black pepper. Or more to taste, of course. No salt; we'll deal with salt later, and in any case the V-8 stock and the beans (if used) have stacks of salt.

In uncovered stockpot, reduce V-8 juice by 15-20% over medium heat (being a juice, it has too much water to start). While reducing, stem the peppers, then rough dice onions and all peppers, including the hearts and seeds, and set aside.

Brown ground chuck thoroughly in 4-6 tbsps of olive oil, draining about 80% of the fat (keep some, certainly, for the flavour). Add chuck, peppers, onions, and beans and rabbit or squirrel, if used, to reduced stockpot. Add black pepper and half the garlic at this point. Lower heat to simmer, and cover. Simmer approximately 90 minutes, stirring every 10 minutes or so. At the 60 minute mark, add half the cumin, stirring well.

After 90 minutes, if you intend to eat the chili today, add remainder of garlic and cumin and simmer another 30 minutes, stirring occasionally.

If you do not intend to eat it today, add remainder of garlic and cumin, stir thoroughly, remove from heat and refrigerate overnight, covered. This improves the flavour immensely, in my view. Do not discard the condensation that forms inside the stockpot lid; stir it back into the stock.

Reheat slowly, starting 1 hour or so before serving, and adding more cumin and/or garlic according to taste. Some adjustment will probably be necessary. Note: cumin is a relatively fragile spice, and WILL degrade under high or extended heating (this is why we waited to add it in the first place...)

Serve with side bowls of garnishes, fresh-grated sharp cheddar, or pecorino Romano (surprisingly good), chopped jalaps, chopped onion, diced fresh tomatoes (a can of Ro-Tel is very good, too), and oyster crackers

This recipe can be multiplied without damage, for large crowds

This chili, for all the peppers it contains, is pretty mild. If you prefer it hotter, or are making a batch for a group of people, some of whom are known to like it hot, here's one solution.

In a 2-quart saucepan, add 1-2 cups from the stockpot, 6-10 finely chopped habanero peppers, 6-10 finely chopped Thai red ('dragon') peppers, and whatever number you like of finely chopped pasilla, serrano, cayenne, and jalapeno peppers, along with 6 oz cider vinegar, 2 tbsps of your favourite hot sauce, and 1 tbsp prepared horseradish if feeling adventurous.

Loosely cover and place on medium heat for 15 minutes, boiling off perhaps half the vinegar. Best to have a ventilating fan on because the aroma is, er, unique. Serve in a separate bowl, and let the folks add what amount they like.

This will produce a very flavourful, and VERY hot sauce which can be added or not to each person's bowl, as desired. Do not screw around with this sauce -- it is hot. You have been warned.

If not all of these peppers are readily to hand, feel free to substitute others of the same relative 'hotness'. In ascending order, the heat index is, approximately -- bell, Anaheim, poblano, jalapeno, fingerhot, pasilla, cayenne, serrano...and the Thai red and habanero are off the scale. Your grocer or produce man can advise on substitution.

There are, afaic, only two inviolable rules for chili:

1) You probably can't use too much garlic.

2) You absolutely can't use too much cumin.

Dig in!

< donning habanero-proof flame suit >

29 posted on 02/11/2006 9:34:39 AM PST by SAJ
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To: ChefKeith

I like it. A central Texas Freeper chili cookoff. A good time could be had by all.

Of course - you're gonna lose! Well, I guess with chili and good company, no one really loses.


30 posted on 02/11/2006 9:35:38 AM PST by SuzyQue
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To: Squantos
8 generations of getting it wrong don't make it right but I'll bet it's good anyway !

LOL!

I won't get into the Great Bean Debate with you, 'cause I don't honestly know if my Mom made it that way because she thought it was 'right' or if she was just trying to get more *bang* for her food buck.

Hugs from the Heart O' Texas!

:-)

31 posted on 02/11/2006 9:36:11 AM PST by MamaTexan (I am NOT a ~legal entity~, nor am I a *person* as created by law!)
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To: lawnguy

I put 2 Tbs of Hershey's cocoa in mine....gives a richness to it.


32 posted on 02/11/2006 9:40:02 AM PST by Domestic Church (AMDG...)
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To: MamaTexan

Back at ya !

All chili is good chili !


33 posted on 02/11/2006 9:42:41 AM PST by Squantos (Be polite. Be professional. But, have a plan to kill everyone you meet. )
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To: lawnguy
If you use this receipt, then you owe me a six pack of Grolsch.

1 part ground beef

1 part hot sausage

1 part venison

2 large onions

2 cans red kidney beans, 2 cans light kidney beans

2 green bell peppers, 2 red bell peppers

2 cans diced tomatoes

1 can tomato paste

1/5 clove of garlic

6 small jalapenos, 1 habenaro

Cumin, Cayenne pepper, black pepper, Cinnamon, paprika, sea salt, and a dash of Dave's Insanity to taste.

2 ounces Jack Daniels

Cook and stir

I know that I left out some of the measures. Experimenting is fun.

5.56mm

34 posted on 02/11/2006 9:48:59 AM PST by M Kehoe
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To: MamaTexan; ChefKeith; Squantos
Great Bean Debate

Well sorta. The chili was served over the beans.

Military Plaza in San Antonio 1876 -- In the left foreground, the town's famous "chili queens"
operated "chili tables" to nourish visitors of all social classes.

"San Antonio in the nineteenth century is well known for the "Chili Queens" that sold chili con carne from their chili stands at the plaza. An authoritative early account is provided in an article published in the July 1927 issue of Frontier Times Magazine. In the article, San Antonio Commissioner Frank H. Bushick reminisces about the Chili Queens and their origin at Military Plaza before they were moved to Market Square in 1887.

According to Bushick, "The chili stand and chili queens are peculiarities, or unique institutions, of the Alamo City. They started away back there when the Spanish army camped on the plaza. They were started to feed the soldiers. Every class of people in every station of life patronized them in the old days. Some were attracted by the novelty of it, some by the cheapness. A big plate of chili and beans, with a tortilla on the side, cost a dime. A Mexican bootblack and a silk-hatted tourist would line up and eat side by side, [each] unconscious or oblivious of the other."

It was a newspaper writer Joe (?) Cooper that started the "No beans" nonsense. To promote his newly published book, he organized a World Champions Chili cook-off that didn't allow beans ...

35 posted on 02/11/2006 10:00:10 AM PST by dread78645 (Intelligent Design. It causes people to misspeak)
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To: Tijeras_Slim; Squantos; Eaker; humblegunner; Flyer

Chili is easy to make. The hardest thing to do is open the can.


36 posted on 02/11/2006 10:01:17 AM PST by TheMom (Dix now has a fellow Texan to talk politics with. R.I.P. TexasCowboy.)
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To: SAJ

I like your recipies..many thanks..especially for the "mix" of chilis...however....I'm not sold on the V-8 juice..if I wanted to substitute..would you recommend diced orstewed tomatoes, puree, or a mixture of them?


37 posted on 02/11/2006 10:01:17 AM PST by ken5050 (Ann Coulter needs to have children ASAP to pass on her gene pool....any volunteers?)
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To: carlo3b

FYI..come play in our chili crock..


38 posted on 02/11/2006 10:01:52 AM PST by ken5050 (Ann Coulter needs to have children ASAP to pass on her gene pool....any volunteers?)
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To: ChefKeith

Just fyi, the recipe posted was first made for me (tweaked it some since regarding the peppers, and he just loved salt, which I've reduced since) by my old cooking tutor, Louis d'Auberge Messarveaux, in 1969 just outside Plaquemines.

He used red beans, soaked as described. Moah bettah, Ah garontee. I guess he must have sneaked down to LA from Connecticut, right? (g!)

Never have understood why some folks add beer to chili. The alcohol cooks right off and you're left with kind of a wan hops/barley flavour. Guess I'm slow, but I just don't get it.

Of course, having a beer or two or five while making the chili, that I understand...heh heh heh...

;^)


39 posted on 02/11/2006 10:02:23 AM PST by SAJ
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To: ken5050
I'd take beefsteak tomatoes and puree them, I think. Figure a good beefsteak comes in at, say, 14-16 oz, you'd want about 6-7-8 of them, depending upon actual size.

Let the puree settle in the fridge for perhaps 1-2 hours, then drain off the really runny bit on top, probably about 1/4 of the whole (Otherwise, you get to do the reduction thing again).

Here, naturally, you'll want to add a good deal of salt to the stockpot, because you won't get the salt from the V-8.

Try the V-8 one time, though -- I think you'll like it. Something about it just works right.

40 posted on 02/11/2006 10:08:56 AM PST by SAJ
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To: ChefKeith
BEANS IN CHILI IS A YANKEE THING!!!

That is worth repeating.

BEANS IN CHILI IS A YANKEE THING!!!

41 posted on 02/11/2006 10:13:19 AM PST by Arrowhead1952 (I never got a job from a person on a government program.)
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To: ChefKeith
BEANS IN CHILI IS A YANKEE THING!!!

I'll second that.
If you put beans in it, it ain't chili.

It's beefy-bean stew or something, but it ain't chili.

42 posted on 02/11/2006 10:17:35 AM PST by humblegunner (If you're gonna die, die with your boots on.)
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To: dread78645

Great post. Very informative, thanks!


43 posted on 02/11/2006 10:18:00 AM PST by SAJ
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To: lawnguy
  2 lbs beef chuck - cut into 1 inch cubes
  1 can tomato sauce (15 oz.)
  1 large tomato chopped  
  2 cups water
  2 teaspoons paprika
  4 teaspoons cumin
  1 tablespoon dried onion flakes
1/4 teaspoon garlic salt
1/2 cup chili powder
  1 teaspoon ground red pepper

  1 large jalapeno split, seeded, and sliced (optional)
  2 tablespoons masa harina flour
1/4 cup hot water

1. Brown beef in a little oil in Dutch oven; drain.
2. Add tomato & sauce, 2 cups water, and the spices.
3. Cover and simmer for 60 minutes, stirring occasionally.
4. Dissolve 2 tablespoons masa into 1/4 cup hot water to make a thick, but flow-able mixture.
5. Add masa mixture to chili. (and jalapeno if desired).
6. Cover and simmer another 30 minutes.
7. For best flavor: refrigerate over night and re-heat the next day.

44 posted on 02/11/2006 10:23:13 AM PST by dread78645 (Intelligent Design. It causes people to misspeak)
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To: Flyer
But it is the best in the world.

Thems throw down words, partner

I got half a mind to crawl through the screen and whoop you with my chili spoon (the part that hasnt melted yet)

45 posted on 02/11/2006 10:48:46 AM PST by Revelation 911 (God is love, Love endures forever, Love God, Love your neighbor, Vengeance is mine)
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To: dread78645
Military Plaza in San Antonio 1876 -- In the left foreground, the town's famous "chili queens" operated "chili tables" to nourish visitors of all social classes.

I cannot tell you how much I appreciate your post. I was quite unaware of that fact!

(Gosh, I LOVE FR!)

46 posted on 02/11/2006 10:58:03 AM PST by MamaTexan (I am NOT a ~legal entity~, nor am I a *person* as created by law!)
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To: tet68

dang, tet68, your chili is not for the lazy guy. I am very impressed!

rainy and cold in roswell, just missing the sleet and snow up here.


47 posted on 02/11/2006 10:58:55 AM PST by peacebaby (I'm fixin' to think about beginning to start to get ready to work)
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To: MamaTexan

MamaTexan, we HAVE ALWAYS put beans in our chili down here in Georgia.

Grew up next to a man from Mexico whose wife taught mom to cook chili. She used beans, but not ground beef, She did use cut up meat.

Now tell me what the coffee does? I've never heard that.
Nor using coco.


48 posted on 02/11/2006 11:04:24 AM PST by peacebaby (I'm fixin' to think about beginning to start to get ready to work)
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To: Revelation 911
I got half a mind to crawl through the screen and whoop you with my chili spoon

Careful now, I have peppers. . . and I'm not afraid to use 'em!

49 posted on 02/11/2006 11:21:14 AM PST by Flyer (Send Beer)
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To: ChefKeith

Don't care. Beans in chili is good!


50 posted on 02/11/2006 11:40:40 AM PST by Chanticleer (May you be gruntled and combobulated in 2006.)
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