11-04-2005 07:33									#1
	Chili! Chili! Chili! Support Apolyton, buy Civilization III: Complete

I must say I love chili and it is so easy to make. I just took a bunch of dried pinto beans (they cost next to nothing) tossed them in the crock pot with plenty of water for a day, strain off the water, boil the beans on the stove for a hour tossing in the ground beef in the last 20 minutes or so, strain off excess water, mix in spicy taco seasoning, brown gravy mix (thickening agent), dried chopped onions, chopped mushrooms, black pepper, a bit of salt, tomato paste, chopped tomatos, mix well and serve. Excellent and so easy especially since almost everything can be bought canned and just reheated. For an extra special treat melt chedder cheese on top of it before you serve.

Who here like chili and what is your favorate recipe?

	11-04-2005 07:37									#2
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Chili
Cincinnati chili

	11-04-2005 07:47									#3
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I really don't know what Cincinnati Chili is. Care to tell us?

	11-04-2005 07:53									#4
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It has got cinnamon and chocolate in it IIRC.

	11-04-2005 08:01									#5
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Puting meat in chili.

	11-04-2005 08:48									#6
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Texas Chili

More meat in chili

Vegetarian chili

	11-04-2005 08:57									#7
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Sweet potato chili
Putting Korean hot pepper paste in chili

	11-04-2005 09:01									#8
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<-- lazy-@ssed guy who opens a can of Dennissons.

Or who heads out to Wolfe Burgers on Lake Avenue in Pasadena, a north of Colorado Blvd.

	11-04-2005 09:03									#9
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quote: Originally posted by General Ludd Puting meat in chili.

Silly Euros. Don't you understand that chili is a southwestern dish and that cattle ranching is the heart of the southwest? Of course real chili has ground beef in it.

	11-04-2005 09:11									#10
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quote: Originally posted by Zkribbler <-- lazy-@ssed guy who opens a can of Dennissons. Or who heads out to Wolfe Burgers on Lake Avenue in Pasadena, a north of Colorado Blvd.

I've never been to Wolfe Burger before so next time I'm in Pasadena I'll have to look them up. Colorado Blvd is pretty long so which part is Wolf's on? Also is it near old town Pasadena? I find that is my favorate part of Pasadena.

	11-04-2005 14:46									#11
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I use about a pound of meat (ground beef, ground buffalo, hot sausage) and brown it in a pot along with a lot of spices. I use all sorts of spices, cumin and mexican chili powder being the most numerous and ubiquitous, but I also use curry powder, cayenne pepper and whatever else strikes my fancy.

Once the meat is browned I add six cans of beans (two kidney, two pinto and two butter beans), a can of tomato paste and a can of tomato sauce. Sometimes I throw in some other random vegetables, typically mushrooms, potatoes, brocolli etc. If these are leftovers / already cooked I'll add them with the beans (most often the case), otherwise they go in with the meat. Also, if I have any fresh chili's (e.g. jalapenos) I'll add couple to the mix.

I bring the whole thing to a boil. At this point it is edible and I usually can't help but dig in. I'll serve it with some shredded cheese (usually sharp cheddar) and corn tortillas or cornbread. It makes about a gallon of chili. Of course this stuff is a lot better if you let it simmer for an hour or two, or let it sit in the fridge overnight. The spices tend to be almost twice as flavorful if you do this.

	11-04-2005 14:56									#12
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meat chilli
veggy chilli
MEAT

	11-04-2005 16:25									#13
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My mom's recipe involves four parts venison to one part pork, and pinto beans.

I forget what the other ingredients are, but it's fantastic.

	11-04-2005 16:44									#14
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quote: Originally posted by Comrade Tassadar Meat-filled chili Vegetarian chili Spamming chili threads Offering a nice vegetarian chili recipe Osweld

That guy in your avatar kind of looks like my uncle.

	11-04-2005 16:51									#15
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quote: Originally posted by Oerdin Silly Euros. Don't you understand that chili is a southwestern dish and that cattle ranching is the heart of the southwest? Of course real chili has ground beef in it.

Don't tar us all with that brush! Meat rules.

I thought real chili had chunks of beef in it not ground.

	11-04-2005 16:54									#16
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Yeah, but I'm lazy so ground beef it is.

	11-04-2005 17:06									#17
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Putting extra things like cheese in chili

Eat it like a man!

	11-04-2005 17:31									#18
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quote: Originally posted by Gamecube64 Putting extra things like cheese in chili Eat it like a man!

I don't put it in the chili, it's a garnish like cilantro.

	11-04-2005 17:47									#19
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Allowable garnishes for chilli:

Chopped raw chillis
Pickled chillis
Extra hot chilli sauce..

I think that's about it.

	11-04-2005 18:01									#20
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quote: Originally posted by Oerdin Silly Euros. Don't you understand that chili is a southwestern dish and that cattle ranching is the heart of the southwest? Of course real chili has ground beef in it.

Ah yes- with the traditional Southwest ingredients, all natural 'gravy browning' and 'taco seasoning'.

	11-04-2005 18:22									#21
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Some enjoy a nice human appendage in their chili once in a while...

	11-04-2005 19:08									#22
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quote: let it sit in the fridge overnight

Always better the next day .

And oh yes, cheese is definetly an acceptable garnish for chili.

	11-04-2005 19:10									#23
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Ludd's a canuck. If you're going to insult us euro's, at least insult of for something we've actually done.

	11-04-2005 19:16									#24
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quote: Originally posted by molly bloom Ah yes- with the traditional Southwest ingredients, all natural 'gravy browning' and 'taco seasoning'.

I didn't say mine was traditional. I did say that traditional chili had meat in it.

	11-04-2005 19:17									#25
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quote: Originally posted by Starchild Ludd's a canuck. If you're going to insult us euro's, at least insult of for something we've actually done.

I always thought he was from Belgium for some reason. I guess the Dominion part should have tipped me.

	11-04-2005 19:38									#26
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quote: Originally posted by Oerdin I didn't say mine was traditional. I did say that traditional chili had meat in it.

I think that depends whether you mean 'traditional American' or traditional.

	11-04-2005 19:41									#27
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quote: Originally posted by Imran Siddiqui Vegetarian chili

Chili was originally a vegitarian dish.

Cincinatti chili is very strange stuff. It's more of a condiment than a meal. It's best on hot dogs or spaghetti. By itself it's fairly nasty. Happily for me, there is a Skyline Chili place here in Ft. Lauderdale.

I don't eat as much chili as I used to, cuz the Bunnygrrl likes sweet chili and I prefer stuff that will disolve your jaw. One thing that makes chili really good is to throw about half a can of refried beans in. It really thickens it up.

	11-04-2005 19:52									#28
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http://whatscookingamerica.net/Hist...hiliHistory.htm

quote: There are many legends and stories about where chili originated and it is generally thought, by most historians, that the earliest versions of chili were made by the very poorest people. J. C. Clopper, the first American known to have remarked about San Antonio's chili carne, wrote in 1926: quote: "When they have to pay for their meat in the market, a very little is made to suffice for a family; this is generally into a kind of hash with nearly as many peppers as there are pieces of meat - this is all stewed together."

It also says that Chili was entirely American and not at all Mexican in origin. Chili is an American originial.

	11-04-2005 19:52									#29
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For an interesting, sweeter variation, use cans of baked beans instead of kidney (or whatever) beans.

	11-04-2005 19:57									#30
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Same link:

quote: 1850 - Records were found by Everrette DeGolyer (1886-1956), a Dallas millionaire and a lover of chili, indicating that the first chili mix was concocted around 1850 by Texan adventurers and cowboys as a staple for hard times when traveling to and in the California gold fields and around Texas. Needing hot grub, the trail cooks came up with a sort of stew. They pounded dried beef, fat, pepper, salt, and the chile peppers together. This amounted to "brick chili" or "chili bricks" that could be boiled in pots along the trail. DeGolyer said that chili should be called "chili a la Americano" because the term chili is generic in Mexico and simply means a hot pepper. He believed that chili con carne began as the "pemmican of the Southwest."