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Calling All Cooks for Crock Pot Chilli

Posted on 06/27/2007 12:44:47 PM PDT by Lost Dutchman

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To: Gabz

having lived on the right coast for my entire life,
cubed meat is for stews and beans are for chilli :)


41 posted on 06/27/2007 1:43:36 PM PDT by leda (19yrs ... only 4,981yrs to go ;))
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To: Andy'smom; bradactor; politicalwit; Spunky; mplsconservative; don-o; boadecelia; freeangel; ...

**Freeper Kitchen Ping**


42 posted on 06/27/2007 2:31:38 PM PDT by HungarianGypsy
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To: Lost Dutchman

Making chili for Mainers is like making Barbeque for Hoosiers.....they just don’t get it.


43 posted on 06/27/2007 2:34:09 PM PDT by bert (K.E. N.P. +12 . Happiness is a down sleeping bag)
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To: leda; Gabz; Lost Dutchman

...cubed meat is for stews and beans are for chilli :)

Right Gabz - Under International Chili Society rules, beans are verboten in the cookin'. Served on the side at contests (I've won two major Cook-Off's).

It's easy to adapt your fav Chili reciepe to the crock-pot, Lost.

Just sautee the garlic, onion, bell pepper, etc, and quick brown the meat. Toss it in the crock-pot with your other seasonings.

Add broth, beer, or whatever to barely cover, put the lid on it and - voila! 6- 8 hours (YMMV) later it's Chili!!

I fancy it doesn't have the same flavor as that cooked in my cast-iron pot, and there's no opportunity to adjust the seasonings while it cooks, but if you're at the office it sure saves time!

Bon Apitite' (or somethin' like that)...

44 posted on 06/27/2007 2:35:53 PM PDT by GoldCountryRedneck ("Flying is like Life: Know where you are, where you're going, and how to get there." - 'Ol Dad)
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To: Lost Dutchman
Buy Wick Fowlers mix at your grocery store - it comes in Two Alarm and False Alarm (for yankees ;^)

If you can't find False Alarm the other package gives instructions to make it taste bland, you know, like for old ladies.

45 posted on 06/27/2007 2:45:32 PM PDT by WhyisaTexasgirlinPA (Rudy, Mayor of Sanctuary City)
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To: avacado

Sorry, I didn’t see your post.... gotta love Wick Fowlers!


46 posted on 06/27/2007 2:49:38 PM PDT by WhyisaTexasgirlinPA (Rudy, Mayor of Sanctuary City)
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To: windcliff

ping


47 posted on 06/27/2007 2:51:13 PM PDT by stylecouncilor (I'm a loner Dottie; a rebel.)
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To: Anitius Severinus Boethius

Agree - I grind the meat for mine after cooking it so even the meat is in small pieces


48 posted on 06/27/2007 2:51:18 PM PDT by WhyisaTexasgirlinPA (Rudy, Mayor of Sanctuary City)
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To: WhyisaTexasgirlinPA

When done cooking, add a handfull of dried chiltepins and stir in gently as to not break them open.


49 posted on 06/27/2007 2:56:03 PM PDT by Deaf Smith
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To: Lost Dutchman

Love the sign in the Texas joint that served real Texas chili:

“We don’t hold with tomatoes.”


50 posted on 06/27/2007 2:56:16 PM PDT by Liz (It is dangerous to be right when the government is wrong. Voltaire)
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To: Lost Dutchman

I don’t know how to make anything ‘mild’

I would just tell the objectors to toughen up.


51 posted on 06/27/2007 2:56:30 PM PDT by CougarGA7 (You Don't Reward Someone for Breaking the Law!!! No Amnesty!)
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To: Lost Dutchman
Best addition to chili* is lots of mushrooms, chopped small enough so no one will see them, and sauteed. You could even use a few dried exotic ones along with the fresh ones. Add the liquid from the saute pan.

*Not real chili of course. Pronounced shee-LAY.

52 posted on 06/27/2007 2:57:35 PM PDT by firebrand
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To: Lost Dutchman

Don’t forget to add a teaspoon of cinnamon to the pot, and plenty of Chipotle chile powder. Who knows? They just might like it spicy.


53 posted on 06/27/2007 2:59:26 PM PDT by varina davis
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To: GoldCountryRedneck; Gabz

i don’t follow the rules in the kitchen.
i rarely even use recipes. ;)


54 posted on 06/27/2007 3:05:14 PM PDT by leda (19yrs ... only 4,981yrs to go ;))
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To: Lost Dutchman

You’ll be alright, just remember a few simple things,
NO “chili powder”, NO “hamburger”, No “Red” beans.

Use fresh ground Cumin seed, a touch of Masa flour, real
honest BEEF roast cut up fine if that’s how you like it,
PINTO beans if at all. Simmer slowly, don’t burn the pot keep it moist, pay attention.
I like Celentro in mine and only use jalapenos for flavor,
(Remember to remove the seeds FIRST!) Do this very carefully.

Top with cheese and Pico d’ gaio.
MMMMMMmmmmmm.

For some reason we always serve toasted cheeze sandwiches with this, grilled in a frying pan.

No calories......yeah sure.

If it comes out too hot, always eat ice cream afterwards,
so the next day you can say, “C’on ICE CREAM!”.


55 posted on 06/27/2007 3:09:00 PM PDT 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: leda
i don’t follow the rules in the kitchen.

Nor I, but at an ICS-Sanctioned Cook-Off ya'd best....

56 posted on 06/27/2007 3:18:57 PM PDT by GoldCountryRedneck ("Flying is like Life: Know where you are, where you're going, and how to get there." - 'Ol Dad)
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To: Lost Dutchman

SUPPOSEDLY THIS IS WALT DISNEY’S FAVORITE HOMEMADE CHILI RECIPE

NIGHT BEFORE Wash and sort 2 lb dry pink (pinto) beans, soak overnight in cold water.

NEXT DAY Drain beans; add water to cover plus 2” over beans. Add 2 sliced onions/ Cover/simmer tender 2 hours.

As they cook, lightly brown, and stir 1/4 cup vegetable oil, 2 diced garlic cloves, cup chp celery, 2 lb coarse-ground lean beef

Add tea each chili powder, paprika, dried thyme.

Break up 28 oz can solid-pack tomatoes w/ spoon and mix w/ meat mixture.

Cover, simmer an hour. Combine cooked beans w/ meat, stirring gently. Salt, if needed. Simmer 30 min.

These are nice additions-—add as much as you want to temper the heat: 1/8 tea each coriander, turmeric, chile seeds, fennel, cloves, cinnamon, ginger, small yellow Mexican chile pepper.

I like to serve this with several toppings: shredded Cheddar, lime sour cream (add grated lime zest to carton sour cream), crushed taco chips, chopped black olives, grilled onions, pickled jalapeno slices.


57 posted on 06/27/2007 3:19:54 PM PDT by Liz (It is dangerous to be right when the government is wrong. Voltaire)
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To: Lost Dutchman

LOL! You’ve had some great responses here! I’ll add an EASY one that can be as mild/spicy as you like. The good folks from Texas would call it bean soup but it is my favorite recipe.

Brown some ground beef with a chopped onion and one chopped green pepper (2-4 pounds beef depending on how much you need) and drain. Add a giant can of diced tomatoes or 4 smaller ones. Add to this one can each, chili hot beans, red beans, black beans, white beans and kidney beans (all drained and rinsed except the chili hot beans). To this you add as much chili powder as you like. I throw in a couple of beef bouillon cubes, some nutmeg, a little cumin and whatever else looks good on the spice rack. (Use fresh tomatoes if you are blessed with a garden!)

This is a thick chili. The tomatoes will cook down and add liquid to the mix. You can always add a little beer if that appeals to your family.

Chili is so flexible. You could probably combine ideas from all the recipes you’ve received and come up with a fabulous meal. Cook this in a crock or on the stove and transfer to a crock. I like chili better the day after I’ve cooked it. It really allows the flavors to meld. It might be easier for you to prepare it ahead of time.

Good luck and have fun! I think I’ll make a pot next week even though it’s better in October. :o)


58 posted on 06/27/2007 3:32:22 PM PDT by samiam1972 (http://imrunningforpresident.blogspot.com/)
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To: Lost Dutchman; Charles Henrickson
This is pretty tasty and rather basic, and very simple to do.. Enjoy

CROCK POT CHILI
1) In a heavy pan, add olive oil, and ground beef and simmer until brown. Drain.
2) Place all of the ingredients into a 5 quart crock pot in the order listed above. Stir and blend, until all ingredients are well mixed. Cover.
Cook on low for 10 to 12 hours (or high for 5 to 6 hours).

59 posted on 06/27/2007 3:53:38 PM PDT by carlo3b (http://cookingwithchefcarlo.com/)
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To: GoldCountryRedneck

the only critics i aim to please are under this roof ;)


60 posted on 06/27/2007 4:09:08 PM PDT by leda (19yrs ... only 4,981yrs to go ;))
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