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Saturday, November 9. 2013
With a relative here recovering from orthopedic surgery, I'm trying Sweet Chili tonight. Something like this, with its interesting combination of ingredients: The Best Chili You Will Ever Taste. Chef also advises using Pink Beans - Rosadas - not kidney beans for Chili. Also says canned beans are at least as good as soaking dried beans. Says no good chef would bother soaking beans.
I'll serve it with some rice if wanted, but I think chips are the right thing. Or maybe I'll make some cornbread. Yeah, that's what I will do.
The fun thing about Chili for me is a choice of toppings: Scallions, chopped red onion, grated cheese, chopped pepper or chopped Halapenos, sour cream, etc.
I use a Slow-Cooker, aka crock pot, for these sorts of things so as not to be chained to the kitchen. Slow Cooker never burns things, and you can go do things for 6 hours. Mine has a timer, too.
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I've never liked the flavor of kidney beans, so I always substitute black beans for kidney beans in chili. I like a chili that is a combo of meat, beans, corn and tomatoes. Heavier on the beans than the meat to bring down the calorie count some. White chicken chili is also delicious, but must have some heat or the flavor is quite boring.
Interesting to see this post as I just made a pot of chili using my standby recipe except I used a big Texas sweet onion instead of the normal yellow onion. Then on a whim I added about 1-2 Tsp of brown sugar. Well advised. Adds a richness. Adding 3-4 whole cloves to the pot compliments the heat of the chiles.
Down in Texas it was a local gal who introduced us to putting cinammon in chili -- just a sprinkle on top. Her version and the one we have used ever since adds chopped up dill (sour--not kosher) on top of the cheddar. Top all that off with a small scoop of Sour cream! Best ever ! Will try your recipe BD and add the above mentioned ingredients! Thank you.
woops! left out the "pickles". I use dill pickles chopped up on top!
Add in potatoes, more peppers, and ground pork and this sounds like a good recipe.
Sitting here in the early hours on a rainy day in Maine...chili is the perfect comfort food for today...thanks for the idea!
Here's an alternate different chili recipe:
1 lb turkey brown in olive oil with onions and celery
2 cans creamed corn
1 large can of cannellini beans
1 package of chili seasoning
Hope you enjoy.
Damn Yankees, turning chili con carne into stew. It's crappy meat and chili peppers, garlic and some other spices. No tomatoes (them's poison boy), no beans (that would be chili con carne e frijoles).
Frank X. Tolbert's Original Texas Chili
Cookbook Category: Beef, Chili
• 2 to 4 ancho chiles, 4-8 small dried red chiles or 2 to 4 tablespoons chili powder
• 4 tablespoons vegetable oil
• 3 pounds lean beef chuck, cut in bite-sized pieces
• 1 to 2 cups beef stock or water
• 1/3 cup finely chopped garlic
• 1 yellow onion, finely chopped
• 2 tablespoons ground cumin
• 1 tablespoon ground oregano
• 1/2 cup Hungarian sweet paprika
• 1 or 2 fresh cilantro sprigs
If using chiles, trim the stems and remove seeds. Place in a small saucepan and add water to barely cover. Bring to a boil, remove from the heat, cover and let stand for 15 minutes. Transfer the chiles and their soaking water to a blender or a food processor fitted with metal blade. Purée until smooth. Set aside.
Brown half of the meat in a large skillet in the vegetable oil over high heat for 6 to 8 minutes. Transfer the meat and juices to a heavy pot and add the puréed chiles or chili powder, if using. Place over low heat and bring to a simmer. Meanwhile, brown the remaining beef in the same manner, then transfer it and the juices to the pot. Add enough stock or water to just cover the meat. Bring to a boil, reduce the heat to low and simmer, uncovered, for 30 minutes.
Add the garlic, onion, cumin, oregano, salt to taste, paprika and cilantro and continue to simmer, uncovered, stirring occasionally, until the meat is very tender, another 30 minutes. Add a little liquid if the mixture begins to stick or looks too dry. When the chili is ready, using a large kitchen spoon, skim any fat from the surface. Ladle into bowls and serve.
Makes 4 to 6 servings.
Ha ha. Why insult us? We like to try different things. We are Multicultural!
I do like your sort of version, with no beans.
Thanks for sharing the recipe. I do not share your orthodoxy. But then I don't call what I eat "Genuine Texas Chili" or the like. I call it my food.
I use some sort of chile-as in the pepper- nearly every day- green serranos or jalapenos [hatch in season], dried anchos/moritas/chipotles or any combination thereof. Beans, TVP, pork, chicken, eggs, whatever. Seasoning: caraway[preferred] or cumin, thyme, oregano, basil, rosemary, paprika, cinnamon, peanut butter, chocolate,cilantro. Often fruit: usually mango or apple. Tomatoes, cabbage, onions, carrots etc. Garlic, of course. In whatever combination with any or all included. It changes according to my mood. Whatever.
Either in a pressure cooker or in a skillet. Meat always in a skillet. I like stews.
Both by ancestry and by where I have lived, I have one foot in the SW and one foot in the North. I thought you might like a jalapeno story from Massachusetts. In TX, jalapenos and serranos are commodity, not specialty, vegetables. Here people buy them by the pound, as they would carrots or onions. One time in Mass, I bought some jalapenos at a Stop and Shop grocery store. The clerk who rang up my order told me how much she liked jalapenos. A clerk in TX would not bother commenting on a jalapeno purchase- no big deal.
I would share your orthodoxy in pointing out that I have never eaten a good Tex-Mex/Mexican meal at a restaurant in New England. I'm sure they exist, but I never found one- including one that relatives ate at fairly often.
Sorry, not meaning to insult. Heh. Pure chili con carne is a simple cowboy meal, but as you see, can be made in a thousand different ways, all good.
Like jambalaya or goulash.
I like using the sweeter Italian tomatoes rather than adding sugar and I agree about substituting out the kidney beans. I used red bean in my last batch. Pretty good.
Some reduced red wine is pretty good addition too as it is with almost anything beefy. And a little something smoked. Some quick hot smoke on the meat on the grill or the easy way - add some chipotle from the spice rack.
Now let's get some recipes for black bean soup. Same basics but topped with chopped oranges, slivered onions and sour cream.
Haven't made it, but I'd go with black beans, bacon, onions, bacon, chicken stock, and bacon.
Yep. Bacon to saute the onions, green pepper and whatever else is fresh from the garden; big ham bone to simmer with the chicken stock; more bacon as a topper. I'm coming to your house for a meal.
My Cuban pal just told me I forgot the splash of red wine.
Excu-u-use me. (This might get to be exhausting.)
On the subject of wine, can I share with you a device recently invented by my home brewing buddy Guy Beck from Georgia. It is called the VinoVinti Carbonic Acid Extractor. I bought one for my wife and another for son in law. It makes cheap wine taste good, and good wine taste great. Available in home brew stores. Could someone please give it a review on Maggie's Farm?