Freeper Chili Cook-Off

[lawnguy]

Freepers, I would like your favorite chili recipes.

I know many of these recipes are top secret, but I will be happy to settle for those in the public domain.:-)

Thank You!!

[SAJ]

Looks aren't everything. Octopus sushi is delicious (properly made, of course), but looks like...well...not very attractive. OTOH, Brussels sprouts look just fine, nice tidy mini-cabbages, but I can't gag one of those things down to save my life.

Or, as Mr. M. used to say, ''Sonny, da's wha dey's more dan one dish on a mahnyu''.

[Chanticleer]

I've heard of Chef Paul Prudhomme. He's a bit of a legend, isn't he? How about the old guy that always drinks a lot and says OOOOHHWEEEEE? Justin Wilson? Don't know if his food is any good or authentic, but he's a hoot to watch.

Blackened redfish sounds wonderful.

[SAJ]

Prudhomme has to be a genius. He conn-, uh, persuaded American cuisine into accepting a trash fish as a gourmet item.

GOT to be a genius.

[Chanticleer]

Octopus sushi? Oooh. I'd need a lot of sake or ouzo to brave that one. I know a Greek restaurant that makes wonderful fried calamari, but that's about as adventurous as I go. I don't mind Brussels sprouts if they are prepared right, but my husband thinks they are the spawn of Satan, so I don't ever bother with them. They certainly aren't even close to being my favorite.

Or, as Mr. M. used to say, ''Sonny, da's wha dey's more dan one dish on a mahnyu''.

And about a million recipes for chili! :-)

[BIGLOOK]

Beans are a side dish. Frijoles Mexicanos, usually made with Pintos is simple. Beans, a piece of salt pork. water. day old Frijoles become refritos, mashed and fried.

Recipes have been sticking beans in Chili since beans were canned.
The reason beans aren't in a real chili is that they suffer from high heat unless precooked.
But, Hell, any coonass knows that.

[Chanticleer]

Well, in a dark restaurant with good wine and a lot of spice, those eggs might even taste good.

[cajun-jack]

Justin Wilson is dead for quite a while now. He was a self made "entertainer". The only thing authentic about him was his love of wine.

He "learned" his accent and used it to make a pretty decent living. I don't know about any of his food, but watching him cooking on his show, it would have to be pretty decent.

Check out chef john folse's website www.jfolse.com I think you will be pleased with the number of receipes available and they are down to earth things that almost anyone could prepare and would enjoy and not some hoity toity BS that noone would stick a fork in.

[Poser]

"what's your secret for making good gumbo?"

1. Melt 1 cup of lard.
2. Add 1 cup of flour.

(the secret)
Cook on low at first, gradually increasing the temperature, for at least two beers, stirring continuously, until the roux is the color of a Hershey bar. Do NOT stop at peanut butter or even M&M brown.

Pour the trinity vegetables (celery, peppers, onions) right into the smoking hot roux. It will liquify.

Add chicken stock, browned chicken and andouille sausage and simmer for up to an hour. If desired, add some shrimp for the last 3-5 minutes boil time.

The rest of the seasoning is up to you. Okra is optional.

The secret is the roux (flour toasted in lard). Most people stop toasting before the roux reaches the right color. That gives a mild toasted flavor, but not the real gumbo flavor. The roux should smell up the house, but should not burn. You must stir it continuously. I use a wooden spoon. My spoon is well toasted.

Others add shrimp too early and cook them to death.

[cajun-jack]

Beans are a dish in their own merit....add some sausage and make some rice.....red beans (pintos)with sausage over rice...some fried hot water cornbread and a big ole chunk of purple onion!!!!!! Git Back!!!!!

[SAJ]

Great tagline, btw!

''He wasn't quite disgruntled, but one could see at a glance that he wasn't exactly gruntled, either.'' -- P. G. Wodehouse, Blandings Castle

[Chanticleer]

Sorry to hear the old guy is dead. It doesn't surprise me that he was more entertainer than chef... used a lot of ketchup in his recipes! :-) Don't know how authentic his accent was, but he was fun to watch. Never tried any of his recipes.

I haven't really had any good cajun food. I don't like to try to make something unless I have a good idea where to aim! Emeril's at Universal Studios, Orlando, has received rave reviews. They serve creole dishes, which I know is different than cajun, but maybe in the ballpark. I've wanted to go there, but when we're at Universal, we're usually with kids, and I'd need to take out a separate mortgage to feed my crew there!

[Chanticleer]

ty! My kids actually inspired this one, as they wanted to know if there was a gruntled.

[BIGLOOK]

Most people look at meatloaf as something for a Tuesday night supper and sandwiches on Wednesday, dog food on Thursday. I did, once; then I got a Louisiana meat loaf technique down pat. It's my son's favorite. Never sees a Wednesday sunset.

[Chanticleer]

Do share.

[SAJ]

Thanks for the site tip, c-j! I can see I'm going to be spending quite a bit of time there (FIRST coherent instructions for seasoning cast iron that I've ever read!).

[bad company]

Three pounds ground chuck
three 16oz cans kidney beans
two cans 16oz stewed tomatoes
two large vidalia onions
1 jar pace picante sauce
Chili powder
crushed red peppers
cumin
garlic salt
pepper
oregano
cayenne pepper

Cook up the chuck with garlic salt, pepper and crushed red peppers.
Cut onion in large chunks.
Put in 3 gallon pot. Add enough water to cover it all. No clue on the exact measurements for the spices. Simmer about an hour.

[MamaTexan]

but i'm just a dumb ole coonass...what do i know?

ROFL!

Y'all can do shrimp like nobody's business, but the only Tex Mex I tried there was just downright.....gross. (:-p)

[cajun-jack]

are you familiar with the expression "dance with the one that brung ya"??

I stick with what i know. Cooking is and should be a family affair. We are all in the kitchen stirring and adding and talking...that is what makes the food so much fun to eat. It is all the fun we have in cooking it.

But NO damn body touches my grill!!!!!!!!

[BIGLOOK]

What you do is finely chop onions, celery, green peppers, garlic (mince) and green onion and saute in butter till they're mush. Add milk and catsup, some Tabasco and Worcestershire an a bay leaf. Cook, stirring until is a thick sauce. Cool.

Knead the mixture in with your ground beef and pork (I usually use Portuguese sausage), bread crumbs and seasonings.
Bake it, pore off the fats, sauce it and heat it again. (Your choice of seasonings and sauces).

[peacebaby]

You got me at the lard, Poser... .

Sounds delish! Bring me some.