Wildguzzi.com
General Category => General Discussion => Topic started by: Kent in Upstate NY on October 26, 2015, 01:11:17 PM
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http://cooking.nytimes.com/recipes/1016036-texas-chili?kwp_0=57169&utm_medium=Social&utm_source=Facebook_Paid&utm_campaign=Recipes&kwp_4=320237&kwp_1=210403
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I don't need to cook this dish to know that it's not chili based on two heresies...
NY Times
Beans don't belong in chili
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I don't need to cook this dish to know that it's not chili based on two heresies...
NY Times
Beans don't belong in chili
The bad news, however, is that a TEXAN was quoted by the NYT as saying ...
“I don’t disagree with anyone’s chili,” Robb Walsh, a Texas food historian, the author of “The Tex-Mex Cookbook” and a restaurateur, told The Times. “If you are making a one-pot meal and you want to put beans in it, that’s fine."
If it's got beans in it, it might be a "one pot meal" but it's not chili ....
Lannis
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I'm sure EVERY chuckwagon in Texas had...
15-ounce can cannellini or other white beans... :evil:
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I'm sure EVERY chuckwagon in Texas had...
15-ounce can cannellini or other white beans... :evil:
Mostly pinto beans were employed , so maybe the old time Texans thought chili could contain beans .
Dusty
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Oh Lordy Lordy...here we go again. This is like an Oil thread...there is no one rigid rule...just preferences.
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"no beans allowed" at any chilli cook off I've ever been too.
Even judged one, one time...
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Oh Lordy Lordy...here we go again. This is like an Oil thread...there is no one rigid rule...just preferences.
Hell , I've never understood the fascination with chili anyway , just a way of using up meat that would otherwise go to the
dogs :evil:
:popcorn:
Dusty
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Hell , I've never understood the fascination with chili anyway , just a way of using up meat that would otherwise go to the dogs :evil: :popcorn: Dusty
ROFL!!
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Hell , I've never understood the fascination with chili anyway , just a way of using up meat that would otherwise go to the
dogs :evil:
:popcorn:
Dusty
Fajita meat is in that category!!!!!
The first Fajita cookoff I ever went to was in 1973 more or less...I had never heard of Fajitas until then.
By the way ...
Why do people ruin Bar-b-que by pouring some sort of sauce all over it? :Beating_A_Dead_Hors e_by_liviu (irony)
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The "Bean thing" I think depends on your situation growing up.
We didn't have much money,so,......We had beans of some kind with EVERY meal !!!!
Either in the main dish or as a side....Cheapest thing to fill a kid up with.
Refried bean on white bread sandwiches for school lunches,not all the time,but seemed more of them at the end of the month....Alan
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The "Bean thing" I think depends on your situation growing up.
We didn't have much money,so,......We had beans of some kind with EVERY meal !!!!
Either in the main dish or as a side....Cheapest thing to fill a kid up with.
Refried bean on white bread sandwiches for school lunches,not all the time,but seemed more of them at the end of the month....Alan
Never had refried beans until about 20 years of age , now they are a favorite . On toast , mixed with rice and salsa , on nachos , dang , :food:
Dusty
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I like my chili with beans. I also cook my ribs to the point where they fall off the bone, doesn't make them contest winners but I'm cooking for me not some judge. <shrug>
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Hmmmm. I'm not so picky about the bean thing. I just had chili in Chama, NM and it had beans. The lady servin it up seemed to have, shall we say, a certain ethnic imperative to call it chili- so who am i to complain?
I do have one rule: no hamburger/ground beef in chili. It's just so damned lazy.
I would posit that it's pretty easy to make passable chili- but truly great chili is another matter altogether. I have one tasty recipe that calls for a minimum of four different kinds of peppers. I think it really does make for a greater "range" of flavors in there (from dried poblanos, to jalapeno, to chipotle in adobo, to habanero as the chili "alpha predator".
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I have one tasty recipe that calls for a minimum of four different kinds of peppers. I think it really does make for a greater "range" of flavors in there (from dried poblanos, to jalapeno, to chipotle in adobo, to habanero as the chili "alpha predator".
Not only that, but in many recipes, there's a proper sequence to add each kind of chile (and there's an ongoing debate as to whether the dried things are called chiles or chilis).
Rich A
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My wife is allergic to peppers and garlic and doesn't like onions , cooked or otherwise . If it wasn't for beans there would be nothing in it .
I make two pots now of course , there is always a solution but I love beans in my chili .
Steve
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My wife makes the Chili and she tells me the two ingredients are Chili Powder + Cumin.
That's the two essential taste elements.
I prefer no beans myself. But the recipe had the two essentials.
Beware of chili "experts" that don't know to use cumin. :thewife:
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Oh Lordy Lordy...here we go again. This is like an Oil thread...there is no one rigid rule...just preferences.
Despite what my lovely wife and Paul say chili (at least texas chili) does not contain beans or macaroni either. Butt out cheeseheads :evil:
God bless Texas and God bless Todd Haven.
BTW MPH has some smoking deals on 2014 Grisos, V7s and Californias.
Dave
Galveston
Galveston, Texas!
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The "Bean thing" I think depends on your situation growing up.
We didn't have much money,so,......We had beans of some kind with EVERY meal !!!!
Either in the main dish or as a side....Cheapest thing to fill a kid up with.
Refried bean on white bread sandwiches for school lunches,not all the time,but seemed more of them at the end of the month....Alan
Beans and corn tortillas or corn bread make a complete protein. Bean samwiches on Mrs Bairds bread also good. Maybe with an ice cold Dr. Pepper when we were flush.
Larapin!
Beans as a side dish or as a main dish fine. Chili with a side of beans. Great. If you wanted to mix your bean in you chili well that sin was on your head.
Dave
Galveston
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Nice one Dave! :)
I concur on the macaroni part...always hated that anyway...but beans or no beans in chili is fine with me...both are tasty. Brown baked beans, garbanzos, kidneys, black beans, refried beans...they're all tasty!
I think being dogmatic on any point just isn't worth it...mental flexibility is the key to happiness...But again, chili is sort of like religion and politics - and I am not one to try and convince people to change their way of thinking or faith, as long as one can have a fun and good natured discussion, even if we may disagree on some points.
Now..back to my BBQ without sauce, a real pity Luckenbach was a washout or we could have stopped by Lockhart on the way out or back!
Or perhaps now would be the time to start a Bratwurst thread...hhmm...
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A note from the mods
NO BRATWURST THREADS
Last one started a fight between the Franconians and the Thungurians , not to mention the awful ruckus involving the
kraut/no kraut factions on WG . The Iowegians and the Nebraskans almost came to blows over the question of whether beef or pork makes the best filling , and we all know how contentious veal is .
Dusty
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A note from the mods
NO BRATWURST THREADS
Last one started a fight between the Franconians and the Thungurians , not to mention the awful ruckus involving the
kraut/no kraut factions on WG . The Iowegians and the Nebraskans almost came to blows over the question of whether beef or pork makes the best filling , and we all know how contentious veal is . Dusty
Ok...how about a double Brat thread then, ya hey? I always liked my brats side by each!! :) :violent1:
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Ok...how about a double Brat thread then, ya hey?
Well , sure , a double brat thread is fine . Wait , is this turning into a Monty Python skit ?
"You sir , are a silly brat for suggesting such a thing " :huh:
Dusty
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Ahhh- am I correct? Did our dear moderator willingly- dare I say surreptitiously- drift the thread into a discussion about meat in tube form?? :shocked:
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Ahhh- am I correct? Did our dear moderator willingly- dare I say surreptitiously- drift the thread into a discussion about meat in tube form?? :shocked:
Well... I wasn't the first , but willingly admit to egging it on a bit <shrugs shoulders> .
Dusty
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I live in Texas. And let me just say this. I like beans in my chili--it's supposed to be a meal, not a hot dog dressing! Heck, I even like a little corn in my chili. Because corn goes good with chili. So put the corn in the chili for some variety.
And for love of Sam Houston--don't make chili too freaking hot! It's supposed to be a savory meat stew. Hot is fine, as a flavoring. But just mindlessly dumping in extra Habanero peppers is not the ticket to success.
OK, I'll admit I'm not a native Texan. Flame away.
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.....Beware of chili "experts" that don't know to use cumin.
But, it can't be ground cumin from the bottle. You have to start with whole cumin seeds, heat them gently in a skillet until they get toasty brown, let them cool, and then grind them in a mortar with a pestle. Huge improvement over pre-ground.
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Ok...how about a double Brat thread then, ya hey? I always liked my brats side by each!! :) :violent1:
Do you simmer your Brats in Beer and onions before you grill them? :food:
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I'm the only one here that likes Chili made with Wick Fowler mix? :grin:
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Well I think your all soakin wet,Im a northern TEXAN an I should know.MY unwife of 33 years is from the absalout(spelled like the vodka)south of TEXAS,I however am native to NEW HAMPSHIRE so that makes me ahalfway TEXAN.Now real chili has tomatoes (has anyone mentioned tomatoes)? forget hamburg use beef chunks it has got to have brown sugar an a tinch of mollasess. Beans well that's optional but without its nothing! Gutta have kidney beans in there somewhere,an if your a real Guisita (sounds like its spelled)(???) half a dOLLUP turnip juice. Thats all im gonna say bout that!!!
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Ok...how about a double Brat thread then, ya hey? I always liked my brats side by each!! :) :violent1:
Side by each! Darn he's talking that 'consinese tryin' to confuse matters. (Report to moderator).
I do like a grilled brat though. Best thing to come out of Wisconsin since blond - haired Dutch girls!
Wife used to get brats overnighted from Sheboygan along with hard rolls.
Dave
Galveston
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Well I think your all soakin wet,Im a northern TEXAN an I should know.MY unwife of 33 years is from the absalout(spelled like the vodka)south of TEXAS,I however am native to NEW HAMPSHIRE so that makes me ahalfway TEXAN.Now real chili has tomatoes (has anyone mentioned tomatoes)? forget hamburg use beef chunks it has got to have brown sugar an a tinch of mollasess. Beans well that's optional but without its nothing! Gutta have kidney beans in there somewhere,an if your a real Guisita (sounds like its spelled)(???) half a dOLLUP turnip juice. Thats all im gonna say bout that!!!
New Hampshire ? Isn't that right next to Old Hampshire and down the road from Yorkshire , which is of course famous for pudding , which of course isn't pudding at all , more like a biscuit with gravy poured on top , not to be confused with biscuits and gravy , something a fella from New Old Hampshire / Nebraska would surely know something about :huh:
Dusty
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The bean thing is just left over from the Texas, Mexican war. Get over it. It has nothing to do with how edible the chili is.
Even Texans would enjoy eating chili with beans in it so long as their fellow Texans didn't see them do it.
Sort of like the fat girl thing, feels good until your friends see you do it.
It is a weird form of racism that dates back about 7 or 8 generations.
BTW, Pinto beans are the worlds champ at producing farts. Second place are lima beans.
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chili with no beans is for putting on hotdogs or cheeseburgers
if I'm going to eat a bowl of chili I want beans
i think we call all agree the sorriest excuse for chili isn't any recipe from the NYT... it's that hot garbage they ladle over spaghetti in cincinnati
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chili power + cumin
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Side by each! Darn he's talking that 'consinese tryin' to confuse matters. (Report to moderator).
I do like a grilled brat though. Best thing to come out of Wisconsin since blond - haired Dutch girls!
Wife used to get brats overnighted from Sheboygan along with hard rolls.Dave Galveston
I'm getting an abdominal workout from all the laughter this thread is causing me! Dave...you're right over the target with Sheboygan, exactly where my Mom is from in fact!! Dave knows his brats from 'Skansin!! Not to mention string cheese and cheese curds!
A couple two-tree types of ways of preparing dem der brats, some of my uncles would let them marinate in beer for 24 hours (of course, they all had kegs installed beneath the sink with easy access), and some would indeed cook them in beer! Nice call Nunzio!
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chili with no beans is for putting on hotdogs or cheeseburgers
if I'm going to eat a bowl of chili I want beans
i think we call all agree the sorriest excuse for chili isn't any recipe from the NYT... it's that hot garbage they ladle over spaghetti in cincinnati
Dang , any mention of chili and poor old Cincinnati takes a beating :grin:
Dusty
I'm getting an abdominal workout from all the laughter this thread is causing me! Dave...you're right over the target with Sheboygan, exactly where my Mom is from in fact!! Dave knows his brats from 'Skansin!! Not to mention string cheese and cheese curds!
A couple two-tree types of ways of preparing dem der brats, some of my uncles would let them marinate in beer for 24 hours (of course, they all had kegs installed beneath the sink with easy access), and some would indeed cook them in beer! Nice call Nunzio!
[/quote]
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chili with no beans is for putting on hotdogs or cheeseburgers
if I'm going to eat a bowl of chili I want beans
And here I thought you used to run a restaurant .... :sad: :wink:
This is like making a baloney and cheese sandwich on white bread and calling it a "Philly Cheese Steak", or pouring catsup over some boiled pork and calling it "Genuine North Carolina Barbeque".
Same with chili. Anyone can call it what they want, but it doesn't make it that .... ?
Lannis
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This Pedernales River Chili recipe is President Lyndon B. Johnson's, 36th President of the United States, chili recipe. The chili was named after the location of his Texas Hill Country ranch.
Pedernales River Chili Recipe:
Recipe Type: Beef, Soup/Stew, Chili
Yields: 12 servings
Prep time: 20 min
Cook time: 1 hr
Ingredients:
4 pounds coarsely ground beef (chili-grind)
1 large chopped onion
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
6 teaspoons chili powder
2 (16-ounce) cans whole tomatoes, cut up
2 to 6 dashes hot sauce, or to taste
Salt to taste
2 cups hot water
Preparation:
In a large frying pan, brown meat with onion and garlic until meat is lightly browned; transfer ingredients to a large heavy kettle or cast-iron Dutch oven.
Add oregano, cumin, chili powder, tomatoes, hot sauce, salt, and hot water. Bring just to a boil; lower heat and simmer, covered, for approximately 1 hour.
Remove from heat. Skim off grease and serve.
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Pedernales...a great place to go hiking.
Pretty clear why his recipe is the way it is...President can't be farting away at Press Conferences...no beans!!
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My brother is an outdoor brat master. He puts a large tub of beer over a fire and half cooks the brats, then finishes them over charcoal on a grill. Mustard is the best topping to slather on.
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What a bunch of barbaric Neanderthals we have on this list that eat meat. SHAME! How about some delicious tofu chili with eggplant? Check out Runners World (my bible) or Whole Foods Market for tofu chili recipes.
Now you know how I maintain my svelte 279# figure.
Some on this list know me and some don't :laugh:
Tex
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chili with no beans is for putting on hotdogs or cheeseburgers
if I'm going to eat a bowl of chili I want beans
i think we call all agree the sorriest excuse for chili isn't any recipe from the NYT... it's that hot garbage they ladle over spaghetti in cincinnati
No beans in chili....Lots of peppers both hot and sweet. Diced meat not ground. large chili peppers are boiled then the pulp is scrapped off and used , skin tossed out...the usual onions and spices....
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i think we call all agree the sorriest excuse for chili isn't any recipe from the NYT... i
I don't know, sounds pretty good to me:
INGREDIENTS
1 tablespoon whole cumin seeds
1 ½ teaspoons whole coriander seeds
4 pounds beef chuck roast or steak
1 teaspoon salt, more to taste
3 tablespoons vegetable oil, plus extra as needed
1 large yellow or white onion, chopped, plus extra chopped onion for serving
6 large garlic cloves, minced
4 to 7 large fresh green jalapeños (depending on how much heat you like), stemmed, seeded and chopped
3 tablespoons masa harina or 1 corn tortilla, torn into pieces (optional)
2 tablespoons ground pure chile powder, such as pasilla, Chimayo or ancho
1 tablespoon dried oregano
1 (12-ounce) bottle Negra Modelo beer
1 28-ounce can diced tomatoes, or 3 10-ounce cans Ro-Tel canned tomatoes with green chiles
1 ounce unsweetened chocolate
3 whole dried large red chiles, such as New Mexico or guajillo
Chopped fresh cilantro, for serving
Fritos or warmed flour tortillas, for serving
Nutritional Information
PREPARATION
In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.
Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square. Sprinkle with salt.
In a large, heavy pot over high heat, heat oil until shimmering. Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty. Adjust heat to prevent scorching. As it is cooked, remove the meat to drain on paper towels. Add more oil as needed for browning, but do not clean out the pot.
To the empty but crusty pot, add onion, garlic, jalapeños, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water. Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender. Remove the dried chiles. Taste and add salt if necessary.
Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.
Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.
http://cooking.nytimes.com/recipes/1017160-texas-style-chili
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What a bunch of barbaric Neanderthals we have on this list that eat meat. SHAME! How about some delicious tofu chili with eggplant? Check out Runners World (my bible) or Whole Foods Market for tofu chili recipes.
Now you know how I maintain my svelte 279# figure.
Some on this list know me and some don't :laugh:
Tex
SVELTE?
Dean
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SVELTE?
Dean
"Zaftig", perhaps, if I can say it that way ......
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Brats? Oh man, I've been getting these pineapple brats from the German community of Hermann, Mo. they are as they say, Da-BOMB :drool: :drool: :drool: :drool: :drool: :drool: :drool: :drool: :drool:
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Brats? Oh man, I've been getting these pineapple brats from the German community of Hermann, Mo. they are as they say, Da-BOMB :drool: :drool: :drool: :drool: :drool: :drool: :drool: :drool: :drool:
Ze-Bomb...ja ja genau..und der DoppelBrat mit Sauerkraut und Kartoffelsalat schmeckt so gut!! :grin: :grin:
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Texans unite! The cheeseheads are hijacking the chili thread!
Sun finally broke through about 11 AM. Fired up Mama Stone went for a long ride over SL Pass and up Hwy 36. Love that Brazos River Valley.
Dave
Galveston
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Ok...I'll put a cease and desist order on ze Bratwurst!
Nice day for a ride down the island, you're a lucky guy! Beautiful blue skies teasing me from the office window!!!
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Phoenix Saloon New Braunfels, TX
http://thephoenixsaloon.com/
Ingredients:
2 - 2.5 lbs lean sirloin or stew meat
2 tbs bacon grease
1 8 oz can tomato sauce
1 16 oz can beef broth
water as necessary
4 Tbs Gebhardts chili powder
2 tbs granulated onion
1/4 tsp cayenne pepper
1 cube knorr beef bouillon
1 cube knorr chicken boullion
2 tsp granulated garlic
1 tbs ground cumin
2 tsp paprika
1/2 tsp white pepper
1 tsp salt
Directions:
1. Brown stew meat in hot bacon grease
2. Add tomato sauce and beef broth. Cook for 30 minutes adding water if necessary.
3. Add 2 tbs chili powder, granulated onion, cayenne and bouillon cubes
4. Cook one hour, adding more water when necessary
5. Add remaining chili powder, granulated garlic, cumin, paprika, pepper, and salt.
6. Cover and simmer for 30 more minutes adding more water if necessary.
Dean
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stew meat might be a tad dry IMO.
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Chili is basically a stew. The meat needs to braise about 3 hours to properly tenderize. Stew meat is just fine.
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Yet so many people stew about what is or is not chili.
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What a bunch of barbaric Neanderthals we have on this list that eat meat. SHAME! How about some delicious tofu chili with eggplant? Check out Runners World (my bible) or Whole Foods Market for tofu chili recipes.
Now you know how I maintain my svelte 279# figure.
Some on this list know me and some don't :laugh:
Tex
Funny!
Yeah. Uh-Huh Ken. You are well know for your - uh - athletic build big boy.
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My additions to a beef and tomato based chili:
At least six fresh serrano and six dried habanero chilis
Cilantro
Onion
Bell pepper
Chili powder
garlic
salt
10W30 olive oil :laugh:
Proportions to taste.
served with fresh corn tortillas, roasted crisp.
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The handsome SVELTE Texas Turnip fixed a delicious pot of chili tonight, complete with cumin and chili powder. It contained black beans and oranges and a jar of home made salsa with chunky tomatoes. The only thing missing was the tofu! Hit the spot on this chilly rainy night.
Meatless in Lindale,
Beaver
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"I concur on the macaroni part...always hated that anyway.."
You add macaroni and it automatically becomes goulash.
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The handsome SVELTE Texas Turnip fixed a delicious pot of chili tonight, complete with cumin and chili powder. It contained black beans and oranges and a jar of home made salsa with chunky tomatoes. The only thing missing was the tofu! Hit the spot on this chilly rainy night.
Meatless in Lindale,
Beaver
Heresey!
From the Texas rep no less. That wasn't chili. IT WAS A POT OF BEANS :evil: No Meat=No Chili.
Hope the skies are clearing by yall, 'bout to catch round two here.
Dave
Galveston
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Oranges?
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Oranges?
Oranges!
Fruit in chili!
What this world comming to?
One of the Cheeseheads must have hijacked Beaver's WG account in a nefarious attempt to besmerch the reputation of our fearless leader.
Then again it's a slippery slope once you start serving crude dites at a rally.
Dave
Galveston
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Heresey!
From the Texas rep no less. That wasn't chili. IT WAS A POT OF BEANS :evil: No Meat=No Chili.
Hope the skies are clearing by yall, 'bout to catch round two here.
Dave
Galveston
Sorry Dave you missed it, she said there was cumin and chili powder in it. The two essential chili flavors.
Therefore, it's real chili. :laugh:
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Sorry Dave you missed it, she said there was cumin and chili powder in it. The two essential chili flavors.
Therefore, it's real chili. :laugh:
Yea, a chili - flavored pot of BEANS.
Dave
Galveston
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Yea, a chili - flavored pot of BEANS.
Dave
Galveston
yes...... but it could be meat red gravy stew.
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Pork Carnitas has orange juice in it.
INGREDIENTS
5 lb / 2.5 kg pork shoulder (pork butt), skinless, bone-in (4lb/2kg without bone) (Note 3)
1 onion, coarsely chopped
1 jalapeno, seeded and ribs removed, chopped
1¼ tbsp table salt OR 2 tbsp kosher salt or sea salt flakes (Note 4)
1 tsp black pepper
4 cloves garlic, minced
2 oranges, juice only
Rub
1 tbsp dried oregano
2 tsp ground cumin
1 tbsp olive oil
Dean
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No beans. I prefer grass fed beef, and keep it lean.
But I like to add NM green hatch chilis for complexity, a bit of beer, and dip a muddy poodle paw in for additional flavor, bouquet and acoustic resonance.
A favorite deployment: Frito pie. Fritos, to me, are like pure heaven....the most evil of fast food chips.
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Fritos, to me, are like pure heaven....the most evil of fast food chips.
:1:
Dean
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well if we're going on to other Chili Recipes, the wife and I make a Green Chili Verde for the family on Christmas Eve. You can find many recipes -I am not a big believer in written recipes- I think you have to make it by taste.
Anyway, Green Chili Verde is Pork, green Hatch Chili, spices and tomatillos. Caution: Almost every recipe calls for too many tomatillos, they can be pretty tart and overpower the flavor of the Chile Verde.
Most folks cook it like a chili or stew and allow most of the day to cook but when we do it, it's a 3 day affair.
First, I smoke the pork shoulder:
(http://g1.img-dpreview.com/E922714C06704931AFC695BB5A206475.jpg)
this takes several hours. And when I'm done, I put it in the ice box overnight.
The next day, I slice the cold pork shoulder into chunks ready to make the chili verde
(http://g4.img-dpreview.com/B1633F34732A4F2CA513D5F41EDB31A0.jpg)
the meat goes into the verde and stews for several hours
(http://g2.img-dpreview.com/3E2E91830FF546C79E2899C47DE735BC.jpg)
then it goes back into the icebox over night.
the next day, pull out the crocks, scrape off the fat floating on the top. Put it on the stove and eat it.
(http://g3.img-dpreview.com/F743078B88554146A02E35DA5F9FCD0A.jpg)
I did say eat it.
(http://g3.img-dpreview.com/79A79BE5B3C54FDF888B9CFCFD89F304.jpg)
Doing it this way is time consuming. You can taste the smoke in the meat. And the flavors of the stew intensify by refrigerating overnight and some of the fat is removed.
And there is nothing wrong making it a crock in a single day by browning the pork. My way is just a little extra that we enjoy for Christmas. Remember, don't over do the tomatillos!
:boozing: :food: :food: :food: :food: :boozing:
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What time is dinner? Next time you fix that Green Chili Verde recipe write down what you do, I want to try that.
Dean
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Don't let these Texans fool you , that ain't beef :laugh:
Armadillo
It's what's dinner
Dusty
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Yea, a chili - flavored pot of BEANS.
Dave
Galveston
A chili- and ORANGE-flavored pot of black beans.
Something can be chili-flavored and not be "chili"; as we see here.
Lannis
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One of the Cheeseheads must have hijacked Beaver's WG account in a nefarious attempt to besmerch the reputation of our fearless leader.
It wasn't me this time I swear Dave! But now all of these pictures have got me hungry...where can I get a good bowl of chili here in Houston on a Saturday afternoon. Judging by those pics Lowryter posted, I'm also tempted to hop out for a short drive to Lockhart and stop at Blacks BBQ for an early supper!
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Speak of the devil. The wife took out some leftover chicken and pork that I barbequed this week and threw in a pot with some green chili. No tomatillos. It's been strewing for 3 hours.
still wet, cloudy and cool, fireplace burning just for some heat and atmosphere, the good guys are ahead 21-7. 28-7.
riding weather tomorrow.
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Oranges?
Yes. Oranges add color and flavor. This impecunious turnip farmer has to stretch a dollar a long ways at the end of the month.
Rough cut chili grind meat at $6 plus a pound is like a good looking woman. I look at it, but don't touch it.
I've entered and have been a judge at chili contests. At one contest I gave a friend some of my chili to ener. He came in third and I was 11. At other contests that I was on the judging panel the cooks had to eat some of their own chili before the judges would taste it as the stuff was HOT.
Books have been written about chili and contests. Lots of fun. Attend one when you get the chance.
Saying what chili is the best is an argument that will never be settled. The worse is any of that crap in a can.
SmithSwede and others are welcome to come out to the Oleo Ranch for a sample of black bean chili. Could even be some zabaglione.
Tex
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Yes. Oranges add color and flavor. This impecunious turnip farmer has to stretch a dollar a long ways at the end of the month.
Rough cut chili grind meat at $6 plus a pound is like a good looking woman. I look at it, but don't touch it
I've entered and have been a judge at chili contests. At one contest I gave a friend some of my chili to ener. He came in third and I was 11. At other contests that I was on the judging panel the cooks had to eat some of their own chili before the judges would taste it as the stuff was HOT.
Books have been written about chili and contests. Lots of fun. Attend one when you get the chance.
Saying what chili is the best is an argument that will never be settled. The worse is any of that crap in a can.
SmithSwede and others are welcome to come out to the Oleo Ranch for a sample of black bean chili. Could even be some zabaglione.
Tex
Zabaglione! Tex the Mario Batali of Lindale :bow:
Dave
Galveston
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Fracking rain....our Houston Guzzista ride washed out.
Now I am hungry. Thinking about red beans and cornbread instead of chili though.
Trumpet will get a turn tomorrow, it is finally supposed to dry out. Sheesh. Maybe next week for group ride. That way some WG members can testify I actually exist, in person although yes I am slow and bald, but pretty darned good looking, sometimes.
Muddy poodle paws are driving me nuts.
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Lucydad-- I've heard rumors of your existence. Still interested in BMW F800?
Tex: thanks for the invite. I'm now intrigued about oranges in my chili.
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Speak of the devil. The wife took out some leftover chicken and pork that I barbequed this week and threw in a pot with some green chili. No tomatillos. It's been strewing for 3 hours.
still wet, cloudy and cool, fireplace burning just for some heat and atmosphere, the good guys are ahead 21-7. 28-7.
riding weather tomorrow.
follow up. Chili Verde Sobrante was good,
final score 62-7. The sun came out, shut down the fireplace and was a pleasant halloween.
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allright, how about some chili verde talk now...?? :popcorn:
I make mine with lots of roasted poblanos and anaheims and CHARRED onions, chopped up together. just a little tomatillo and strong pork stock.. I usually add pulled pork that's cooked bbq style with no sauce... as for spices, I use a lil fresh crushed allspice instead of pepper and a heavy dose of my hot sauce. oh yeah, very inmportant, lots of SLICED garlic cloves!! thick discs! like in the godfather, but not paper thin with a razor blade!
how do you make it?
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sounds good.
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All this talk of chili makes me think that for next year's Guzzi gatherings, we ought to have a chili cookoff contest. There are certainly enough expert judges on the board to provide an official perspective and then folks could judge based on taste, originality and other criteria agreed upon.
Just make sure you're sleeping down wind!!
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I am smoking a couple of pork butts for Christmas Eve Green Chili Verde.
See photos above for the background. This year I've decided to butterfly and debone the pork butts, I think I'll have the boney pieces for dinner tonight. I hope to get more smoke flavor in the meat by butterflying it and having more rub as well.
I found this rub recipe that I am trying:
1 tablespoon kosher salt
2 teaspoons pure chile powder
2 teaspoons dried oregano
1 teaspoon granulated garlic
1 teaspoon ground cumin
Grill is smoking with hickory, cigar is lit.
Buddy Guy on the juke box. :thumb:
If you're around on Xmas Eve, c'mon by.
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Moderators, please kill this thread, it's obviously both religious and political.
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oooh not again.
please no foul language.
(Food = Guzzi Content)
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Moderators, please kill this thread, it's obviously both religious and political.
:huh:
Dusty
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Chili heads are often at odds with each other as to beans, no beans, green vs red, etc. so that arguments are often religious or political in their fervor.
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Chili heads are often at odds with each other as to beans, no beans, green vs red, etc. so that arguments are often religious or political in their flavor.
Is this what you meant? :)
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flavor = fervor
:evil:
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flavor = fervor
:evil:
Flervor ?
Dusty
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Returned from yoga class in the perfect state of Zen and I had to check the forum.
Will Chili Threads become the oil threads of 2016? :popcorn:
I certainly hope not.
Dave
Galveston
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I am smoking a couple of pork butts for Christmas Eve Green Chili Verde.
See photos above for the background. This year I've decided to butterfly and debone the pork butts, I think I'll have the boney pieces for dinner tonight. I hope to get more smoke flavor in the meat by butterflying it and having more rub as well.
I found this rub recipe that I am trying:
1 tablespoon kosher salt
2 teaspoons pure chile powder
2 teaspoons dried oregano
1 teaspoon granulated garlic
1 teaspoon ground cumin
Grill is smoking with hickory, cigar is lit.
Buddy Guy on the juke box. :thumb:
If you're around on Xmas Eve, c'mon by.
Rub is highly recommended from my sampling of pork I had for dinner
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This won't count as chili because of the meat and the beans.
Lean ground turkey
Black beans
Chopped peppers, onions, garlic
Cumin
Chili powder
Marjoram
Coriander
Oregano
Salt and black pepper
Cocoa powder
High paste:sauce ratio
High spice:salt ratio
High meat:vegetable ratio
Couple of shakes of Tabasco or Cholula
Side of cornbread from a cast iron skillet