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Post by Deleted on Mar 11, 2010 15:55:18 GMT
Since I am often a peacemaker, I would just tell people that I am making bean stew if my own recipe does not pass as chili.
I think they would line up the French and shoot them if they saw the French canned chili with corn in it. It disgusts me just to look at the photos on the cans.
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Post by gertie on Mar 12, 2010 8:27:09 GMT
Most any canned chili looks pretty ewwww but we go through a lot of it here. I must admit, on a hot summer day, I quite enjoy a couple of hot dogs slathered in canned chili without beans with relish, onions, cheese, and good mustard. mmmmm Can't imagine where they got the corn idea, though, that must take the cake for disgusting.
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Post by existentialcrisis on Mar 20, 2010 22:47:15 GMT
I thought I posted this already... I actually made Bixa's chili not too long ago. It was pretty good. I used TVP and a little brown sugar was a good addition. I enjoyed eating it in wraps with shredded cheddar and on toast. I still think the best chili I've ever tasted was the one I improved from these ingredients:
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Post by imec on Mar 20, 2010 23:22:23 GMT
I hope you'll all cut me some slack and allow me to post this here - my daughter's Jazz choir singing "Chili con Carne".
(sorry, one of the singers' mic is a bit too loud at the start - it wasn't miss imec's)
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Post by Deleted on Mar 20, 2010 23:40:58 GMT
I am working my way up to the chicken chili. I'll be inviting some friends to dinner soon, and that might be the propitious moment.
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Post by existentialcrisis on Mar 21, 2010 9:09:41 GMT
I discovered on my last grocery trip that I can indeed find the ingredients I need to make green chili. So even though it's not really "chili", I am very excited.
Imec, it's a lovely video lol!
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Post by Deleted on Jul 4, 2010 20:23:22 GMT
Should any city at random be allowed to publish postcards with a chili recipe or should such people be put in jail? Remove garlic before serving ? ? ?
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Post by fumobici on Jul 5, 2010 16:07:13 GMT
Chili recipes can pretty much be rated by simply counting the number of ingredients- the fewer the better. Dried, powdered, canned or non-traditional ingredients count as either two or three for this calculation.
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Post by imec on Jul 5, 2010 18:43:11 GMT
Chili recipes can pretty much be rated by simply counting the number of ingredients- the fewer the better. Dried, powdered, canned or non-traditional ingredients count as either two or three for this calculation. Aren't dried chiles a traditional ingredient in authentic chili? Why would they count as 2 or 3? I realize I may be showing my ignorance here - but I'm keen to learn.
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Post by lagatta on Jul 5, 2010 19:28:27 GMT
That old recipe card is so funny - it is more Spag Bol (the anglo take on Spaghetti Bolognese) than chile.
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Post by fumobici on Jul 6, 2010 0:24:54 GMT
Chili recipes can pretty much be rated by simply counting the number of ingredients- the fewer the better. Dried, powdered, canned or non-traditional ingredients count as either two or three for this calculation. Aren't dried chiles a traditional ingredient in authentic chili? Why would they count as 2 or 3? I realize I may be showing my ignorance here - but I'm keen to learn. I was thinking of stuff like onion or garlic powder as lazy replacements where fresh is available. Dried chiles I arbitrarily classify with spices which are generally more or less meant to be dried.
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Post by Don Cuevas on Jul 9, 2010 10:16:42 GMT
(Hope I haven't already posted this. Our Internet connection is so slow in the daytime that I have to save text files so I can reply when the bandwidth opens up in the early a.m..)
I made chili yesterday; with coarsely ground beef, but using soaked, dried chiles. There were very approximately, 3 chiles anchos, a few pasillas, and a couple of moritas. They were first seeded and stemmed, them soaked in boiling hot water while I prepared the other ingredients. Salt, pepper, of course.
I'd already cooked a local frijol fave the day before, and that waited until the meat was browned, the tomato sauce (one tall jar of Cirio Passata Rústica and about 3/4 cup tomato paste.
There was Mexican oregano, cumin and a little epazote,
I started off by slowly cooking 1 /2 chopped onions and 6 minced cloves of garlic. On top of that went a little over 1 kg coarsely ground beef. Then some Maggi Jugo to make it browner.
When it was thoroughly browned, I drained it in a colander then added it to a couple of liters of stock (made from beef cubes) then the pureed and strained chiles. Then the crushed tomatoes. After it simmered a while, I added the beans, I can't give you any hard figures or times. I just do it until it's right. At the end, I added a TBSP balsamic vinegar, which seemed to balance it nicely.
It was some of the best chili I've made, in the Ground Beef Category.
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Post by Don Cuevas on Jul 9, 2010 10:20:32 GMT
That old recipe card is so funny - it is more Spag Bol (the anglo take on Spaghetti Bolognese) than chile. It seems to be a version of Cinncinnati Chili; which was developed by Greek immigrants who opened chili parlors.
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Post by Deleted on Jul 25, 2010 10:14:21 GMT
I am heating a can of French chili for lunch, god help me.
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Post by bixaorellana on Jul 25, 2010 17:14:48 GMT
Don Cuevas, when you first posted that recipe, I read it and thought, "sounds good!"
It still sounds good, but looking at it again, I have a question: why did you drain the sauteed ingredients? Yes, it would get rid of fat, but lots of tasty juices would escape as well. Was it because the meat turned out to be much greasier than you'd thought it was?
About the French canned chili ~~ the objection to many of those products is that they don't taste like what they're called. If the manufacturers would simply come up with a clever name, they might change "Uck -- this ain't chili!" to "Dunno what it is, but it tastes good."
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Post by Deleted on Jul 25, 2010 19:15:01 GMT
Actually, it didn't taste bad at all but naturally was insufficiently spicy and quite light on the carne.
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Post by Don Cuevas on Jul 26, 2010 1:51:23 GMT
(Oh boy, oh boy. At last I can post this saved-up answer to Bixa at #105.)
Yes, I thought of the loss of its precious vital essences when I drained the meat. (ref: Dr. Strangelove) But Sra. Cuevas has an abhorrence of grease in food.
The truth is, as you will already know, Mexican beef tends to be excessively lean. But this was a special, custom blend, of 25% or more fat. That explains why it was so tasty in the spun-off hamburgers as well as the chili.
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Post by Deleted on Jul 26, 2010 7:51:55 GMT
To drain or not to drain is always a dilemma for me. So I do it every other time.
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Post by mickthecactus on Aug 27, 2010 14:33:27 GMT
Well Mexican chefs, does this really exist? Or is it something made up by us non Mexicans?
But if it is authentic a recipe would be very welcome....
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Post by bixaorellana on Aug 27, 2010 15:40:29 GMT
Hey Mick! Your post has been moved to this existing chili thread, which may or may not answer your question.
As far as I know, and don't take this as gospel, chili is something that certainly grew from Mexican roots, although it is unknown in Mexico. The particular seasonings and the end result of meat in a sauce thickened with ground dried chiles speak of a Mexican origin.
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Post by mickthecactus on Aug 27, 2010 15:46:01 GMT
Sorry Bixa. Hadn't appreciated that there was a thread on the subject. I shall read it carefully...thanks.
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Post by bixaorellana on Aug 27, 2010 15:49:28 GMT
Don't be sorry! It had dropped down out of sight, but several people are quite interested in the subject and will be grateful you revived it.
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Post by mickthecactus on Aug 27, 2010 15:55:13 GMT
I must pop round to you for lunch some time....
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Post by bixaorellana on Aug 27, 2010 16:05:04 GMT
Absolutely! But please bring that roast pork in cardamom cream dish with you, just to tide us over until I fix something.
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Post by Deleted on Aug 27, 2010 17:16:49 GMT
I always want to learn new things about chili. On the one hand, I like my chili to be semi-authentic, but on the other hand, I am willing to throw authenticity completely out of the window if somebody comes up with a startling innovation.
I wrote once somewhere that I had experimented with chili egg rolls, which was unfortunately not a success.
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Post by bixaorellana on Aug 27, 2010 18:07:04 GMT
Whereas I admire the impulse to wrap something wet and messy into a fragile dough and then to presumably fry it, my basic feeling about chile is that it should be, well, basic. Chile is what it is and certain "sides" are perfect with it, such as cornbread. But chile mixed with something else is sort of a sad and grim idea. That whole Cincinnati thing with the macaroni is deeply wrong.
When chile is ready to serve it should be richly thick, but not glutinous, and redolent of spices that have been tamed into a warm glow -- never too sharp nor too hot. Anything that winds up with hunks of tomato in a soupy sauce is almost bound to give you heartburn and shows a misunderstanding of the essence of chile.
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Post by imec on Aug 28, 2010 18:30:48 GMT
I've successfully wrapped it in bread dough with cheddar cheese and made yummy chili cheese buns...
(I make chili very thick and make sure it's an integrated whole - not watery)
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Post by bixaorellana on Aug 31, 2010 18:38:11 GMT
Nifty idea, Imec. If you could incorporate a good quality hot dog, onions, & mustard, it would be sublime.
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Post by bixaorellana on Aug 31, 2010 19:21:28 GMT
Yesterday at the supermarket I took advantage of a special on nice ground beef. As soon as I put it in my cart, I knew I wanted chili and wanted it immediately. Accordingly, I bought stuff to facilitate getting it on the table as soon as possible after I got home. This is absolutely delicious and tastes entirely home made. Here is is, with notes on substitutions that might be necessary in other areas: SUPERMARKET CHILE1 kilo ground beef (@2 lbs) 2 medium onions, chopped 1 container Doña Maria or Knorr Guajillo sauce (@16 oz or to taste) OR substitute a can of enchilada sauce to taste 2 @19 oz. cans of charro beans (La Sierra, if you can get them) (or chili beans or pinto beans) Small can or box of tomato sauce Sear the ground beef and the onions together. When the meat is starting to brown, salt it (or not) & pour in the guajillo sauce. Stir well. When that is bubbling, add the beans (don't drain them!) and the tomato sauce. Taste and adjust seasonings, then simmer for @20 minutes. To adjust: Use chili powder or, as I did, crush some fresh green chile in a mortar with toasted cumin seed, garlic, and fresh oregano. Add a little water to that and put in the simmering chili. You can also add minced garlic at the beginning, to the meat and onions. My secret ingredient for this batch was Achiote Seasoning, although a shot of vinegar might also work. I also thickened/flavored with ground ancho chiles, which may not be available other places. Add the merest breath of cinnamon if you feel the mixture is too acid. Sometimes a shot of soy sauce at the end rounds off chile, as long as the taste can’t be discerned. Recipe for making your own charro beans from canned pinto beans. Use as a guide to possible seasonings for the chile: rosyskitchen.blogspot.com/2007/07/frijoles-charros.html
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Post by bixaorellana on Sept 26, 2011 6:04:09 GMT
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