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September 14, 1999, 04:13 AM
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#1 |
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Senior Member
Join Date: January 1, 1999
Location: Washington State
Posts: 137
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Hi Folks,
I'm stuck over here in the Middle East, and I have the urge to make some chili. I'll admit that chili and guns don't have an awful lot in common, but, by and large, shooters like chili, don't they? (OK, it's thin, but work with me here....) So, given that, I am on the look out for a couple of good chili recipes. I don't want anything weird like rattlesnake or platypus chili; just good, normal Southwest American chili. If your recipe is to big to post here, feel free to shoot it to me on e-mail. Any takers? ------------------ Mossyrock I wasn't here. You didn't see me. Nobody can prove anything... |
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September 14, 1999, 05:03 AM
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#2 |
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Staff Alumnus
Join Date: October 14, 1998
Location: North Carolina
Posts: 11,546
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First you cube the rattler into bitesized chunks, seared with a little beer of your choice...
Oh. Damn - never mind your anti-serpentic.  ------------------ [i]"There is no limit to stupidity. Space itself is said to be bounded by its own curvature, but stupidity continues beyond infinity."[/b] RAGE AGAINST THE MACHINE The Critic formerly known as Kodiac |
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September 14, 1999, 07:58 AM
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#3 |
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Senior Member
Join Date: March 25, 1999
Location: KS
Posts: 1,558
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e-mailed you a recipe, let me know what you think! Especially curious if Camel meat would work ;-)
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September 14, 1999, 08:42 AM
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#4 |
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Senior Member
Join Date: October 11, 1998
Location: Natchez, MS, USA
Posts: 2,562
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What kind of meat can you get?
What about condiments? I used to make some pretty good chili-at least I liked it. Let me know what you can get. Post here or email me. We will come up with something. I understand those far-away cravings! ------------------ Better days to be, Ed |
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September 14, 1999, 08:52 AM
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#5 |
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Senior Member
Join Date: January 1, 1999
Location: Washington State
Posts: 137
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Ed,
I can get pretty much anything I wil need to make chili, provided I am willing to pay for it. ------------------ Mossyrock I wasn't here. You didn't see me. Nobody can prove anything... |
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September 14, 1999, 11:00 AM
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#6 |
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Senior Member
Join Date: February 15, 1999
Location: colo
Posts: 378
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e-m me and tell me what you have direct acces to. i have 2 green and 1 red chili recipies for you. also being in the military as i was i know how it is to get package's from the state's so i would be more than happy to send you over some goodies for your project. do all packages still co to an apo? it has been 25 since i was in. and what is the delivery time from states till you rec a package.
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September 14, 1999, 01:21 PM
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#7 |
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Moderator Emeritus
Join Date: September 30, 1998
Location: Calif
Posts: 4,229
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Ditto...
Let us know what you can get your hands on and what your preferences on a heat scale. I can whip up a chili that will have you on your knees...either in ecstasy or pain or both. BTW, can you get pork and goat? ------------------ "Quis custodiet ipsos custodes" RKBA! |
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September 14, 1999, 01:45 PM
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#8 |
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Moderator Emeritus
Join Date: September 30, 1998
Location: Calif
Posts: 4,229
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Here's a hot one:
3 lbs coarse ground beef (chili grind) 5-6 goat loin sirloin or chops 3 onions, chopped 10 garlic cloves 2 28 oz cans of Italian plum tomatoes with juice 1 can or bottle of dark Mexican beer 3 tablespoons toasted cumin seeds 2 tablespoons toasted oregano 5 tablespoons ground ancho or pasilla chile powder 6 tablespoons New Mex chile powder (Chimayo is best) 7 fresh New Mex or Anaheim chiles, charred and peeled and chopped 8-10 fresh jalapenos, chopped 2 cans of chicken broth 1.5 oz Ibarra Mexican chocolate (or similar) 2 tablespoons bitter cocoa powder and 1/4 teaspoon cinnamon oil for sauteeing sautee onions but don't burn. Then fry up the beef in 2 batches....dice up goat or pork. Drain the fat, combine all the fried beef, goat(pork), beer and simmer for 5. Run the tomatoes thru a processor or blender but don't liquify. Toast up the cumin and oregano.. In a 6 quart pot add all the meat stuff above, the tomatoes,onions, cumin, oregano and all the chili powders ...simmer for 40 min. Meanwhile char the green chiles...then treat them and the jalpenos in the processor/blender....stir all this into the simmering pot....cook 30 min. The last 15 min add the chocolate...always stir. This tastes better as it sits, and freezes well ------------------ "Quis custodiet ipsos custodes" RKBA! |
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September 14, 1999, 01:47 PM
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#9 |
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Senior Member
Join Date: October 26, 1998
Location: TEXAS
Posts: 120
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Don't forget the habanero..... |
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September 14, 1999, 04:01 PM
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#10 |
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Moderator Emeritus
Join Date: September 30, 1998
Location: Calif
Posts: 4,229
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David...
These guys can't handle the sacred habanero ------------------ "Quis custodiet ipsos custodes" RKBA! |
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September 14, 1999, 07:42 PM
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#11 |
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Senior Member
Join Date: June 23, 1999
Posts: 394
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DC, Do ya simmer the meats in the cerveza for 5 min or 5 hours? (I'm gonna try this one!)
 Does one who eats jalapenos/Tabasco/et al, like popcorn qualify to recieve the blessing of the "sacred habanero..."? (this is Jedi I speak of). I must admit, I myself am not worthy!!! I get cold sores from really hot stuff... |
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September 14, 1999, 08:33 PM
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#12 |
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Moderator Emeritus
Join Date: September 30, 1998
Location: Calif
Posts: 4,229
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Darthmaum...
Simmer 5-15 min.....if longer ya just have to add another cerveza  ...and then simmer another 10 min.Well, given Jedi's obvious spiritual respect, he is qualified to be a novitiate. But, remember, go easy on the sacraments in the beginning.....Habanero is a fierce, fiery and powerful god, swift to punish and slow to forgive (for your own safety Darth, no marital relations that evening )
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September 14, 1999, 08:39 PM
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#13 |
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Senior Member
Join Date: June 23, 1999
Posts: 394
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LOL!!!!
But then again, mebee it'd schpice it up??? heh heh heh OK I'll go NO further!
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September 14, 1999, 08:41 PM
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#14 |
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Retired Screen Name
Join Date: November 17, 2000
Posts: 22
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Mmmm ..... chili sounds good right about now. Anyone else care to post their recipes? Or just send me a copy.
Hey Mossyrock let us know the results of your field trial. ------------------ " To prepare for war is one of the most effectual means of preserving peace." - George Washington |
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September 14, 1999, 09:21 PM
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#15 |
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Senior Member
Join Date: November 18, 1998
Location: NE OH, USA
Posts: 3,198
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Use Red Savinas Habs. The hottest of the hottest.
- Ron V. ------------------ |
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September 15, 1999, 02:37 AM
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#16 |
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Senior Member
Join Date: January 1, 1999
Location: Washington State
Posts: 137
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Thanks to everyone who posted or sent recipes. Some of you folks are REALLY not well.... Just one question: Does leaving the road kill out to season in the hot desert sun really help the flavor of the chili?
------------------ Mossyrock I wasn't here. You didn't see me. Nobody can prove anything... |
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September 15, 1999, 05:49 PM
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#17 |
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Senior Member
Join Date: May 20, 1999
Posts: 291
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Just grab a handful of those little Thai peppers, toss them in your mouth like popcorn, chew and enjoy...
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September 15, 1999, 09:48 PM
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#18 |
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Senior Member
Join Date: November 18, 1998
Location: NE OH, USA
Posts: 3,198
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Mossyrock,
Oh yes, they become quite tangy and the fur just falls off with little effort. Don't mind the squiggly little white thingies. They're just there for an added protein punch. °_° - Ron V. ------------------ |
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September 15, 1999, 10:26 PM
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#19 |
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Senior Member
Join Date: May 31, 1999
Location: N. Texas
Posts: 5,899
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DC-- 's a good recipe you've got there, but you're missing a key aspect that is so important to MY chile-- texture.
I hand-cube my meat into <1cm cubes prior to browning. This gives a texture far superior to ground, I've found-- gives you a little to chew against, but the simmer makes it tender. Also, I like 2 Tblsp. of masa stirred into a half-cup of warm water to be stirred in 20 minutes before removing from the simmer. Saves some time reducing fluids, and adds a nice under-tone to the texture, binding the various components of the sauce together into a more homogenous fluid. [No reason to get carried away, here-- I've seen people dump so much in, they had a non-Newtonian fluid going. (You could beat your ladle as hard as you wanted into the stew, and it wouldn't splash!)] I've found that you can use the above techniques with pure venison and no more fat than the oil used to brown the cubed meat, and it's wonderful. (I've been told for years that you "Have to have a lot of fat in your chile!") You have to up the spice and pepper just a tad when you do it, but the result is a chile that doesn't get that orange crust over the top when it cools, doesn't cause the heartburn, and is better for you, to boot. You now have my treasured secrets. Go, and use them only for good... ------------------ Will you, too, be one who stands in the gap? |
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September 17, 1999, 02:26 AM
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#20 |
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Staff Alumnus
Join Date: October 14, 1998
Location: North Carolina
Posts: 11,546
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Icky... I like my chili done with only very lean meat.
I tried DC'c chili earlier today. It was Very Good -but I used a steak cut into cubes instead of ground... I am impressed. Hot - yet Shockingly Tasty. I had 3 bowls. My wife made a big pan of cornbread to go with it... That is some GOOD EATIN. ------------------ "There is no limit to stupidity. Space itself is said to be bounded by its own curvature, but stupidity continues beyond infinity." RAGE AGAINST THE MACHINE The Critic formerly known as Kodiac |
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