Posted on 02/25/2010 6:13:28 AM PST by COBOL2Java
21st century cow pokes can stay in the saddle well into their 80s and 90s.
The best chile I ever had at an eatery can be found at the Superstition Saloon in Totilla Flat, Ariz. Chili John’s, which has been in Burbank, Calif. since 1946 also serves up a good bowl of red.
When chile meat got too expensive, the fajita was born.
http://www.cookeryonline.com/Tortilla/Fajita.html
Bookmark for later.
I would tend to go with the idea that cowboys popularized chili.
Break for LUNCH!!!!!
I thought “chili” originated with the Aztecs where they stewed limbs from human sacrifices (the captor was entitled to one limb from his sacrifice) with chili peppers and tomatoes.
BTTT for later
Isn't that cute. They are WRONG!
makes 3 gallons
Butter, 6 oz
Ground Beef, 6 oz
Green Pepper, chopped, 10 oz
Onion, chopped, 1 lb 6 oz
Chili Powder, 1/2 oz
Curry Powder, 1 Tb
Garlic, crushed, 1 clove
Cook combined previous ingredients until meat is browned.
Beef Stock, 1-1/2 gal
Tomatoe puree, 2 qt
Salt, 1/2 oz
Pepper, 1/4 tsp
sugar, 2 oz
Worcherstershire Sauce, 1 Tb
Add to first ingredients, bring to boil, cover and simmer for 2 hours.
Flour, 6 oz
Water, cold, 3 cups
Mix well and add to soup. Simmer 15 minutes.
6 lbs. Kidney Beans, canned, drained
Add to soup, bring up to serving temperature.
Chili powder ain’t chili
Chili Ping ta y’all..
For all you chili fans, try using ground venison.
Good stuff.
Ohhhhh so am I and I have no kitchen yet. I'm remodeling and using a dilapidated microwave in the garage.
This will be my last week of no counters, no cabinets, no sink, no disposal, no cook top, and no ovens. :-) YIPPEE!!!
But I love chili!!!!! I have eaten it for breakfast before. :-)
I’m already here, Tubey! You can find me on ANY food thread, LOL! :)
You can make good chili on a Coleman camp stove.
Hey big H. How is it going?
Since no one else has posted this yet, I will.
Recently I was honored to be selected as an Outstanding Famous Celebrity in Texas, to be a judge at a chili cook-off because no one else wanted to do it. Also 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 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 this as being one of those burdens you endure when you’re an internet writer and therefore known and adored by all.
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 smokes, what 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 people are crazy.
Chili # 2: Arthur’s Afterburner Chili
JUDGE ONE: Smoky (barbecue?) 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. Shoved my way to the front of the beer line.
Chili # 3: Fred’s Famous Burn Down the Barn Chili
JUDGE ONE: Excellent firehouse chili! Great kick. Too much bean flavor.
JUDGE TWO: A heavy bean flavored chili, a bit salty, good use of red peppers.
FRANK: This has got to be a joke. Call the EPA, I’ve located a uranium spill. My nose feels like I have been sneezing Drano. Everyone knows the routine by now and got out of my way so I could make it to the beer wagon. Barmaid pounded me on the back; now my backbone is in the front part of my chest.
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 so I wouldn’t have to dash over to see her.
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 belched and four people in front of me needed paramedics. The contestant seemed hurt when I told her that her chili had given me brain damage. Sally saved my tongue by pouring beer directly on it from a pitcher. Sort of irritates me that one of the other judges asked me to
stop screaming.
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 flames. No one seems inclined to stand behind me except Sally.
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 threw in canned 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.
FRANK: You could put a hand grenade in my mouth and pull the pin and I wouldn’t feel it. I’ve lost the sight in one eye and the world sounds like it is made of rushing water. My clothes are covered with chili which slid unnoticed out of my mouth at some point. Good, at autopsy, they’ll know what killed me. I’ve decided to stop breathing, it’s too painful and I’m not getting any oxygen anyway. If I need air I’ll just let it in through the hole in my stomach.
Chili # 8: Helen’s Mount Saint Chili
JUDGE ONE: 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 fell and pulled the chili pot on top of himself.
JUDGE TWO: A perfect ending, this is a nice blend chili, safe for all, not too bold, but spicy enough to declare its existence.
FRANK: —————————
I thought of that the minute I hit the post button as it was your ping that brought me here...
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