Posted on 10/02/2001 12:48:56 PM PDT by Willie Green
Edited on 05/07/2004 7:12:05 PM PDT by Jim Robinson. [history]
Making a great bowl of chili is a personal thing. Given its status as fall's greatest comfort food, that's the way it should be.
Several Free Press staffers, in fact, piped up about their chili preferences after sampling this week's recipes. One boasted that his is the best, bar none. He turned coy, though, when quizzed why, offering only that he uses six kinds of meat and lets it simmer all day.
(Excerpt) Read more at freep.com ...
Chili rule #2 No hamberquesa only cubed good quality beef or venison.
Chili rule #3 Masa flour,got to have it.
I personally like pintos in it but realize I am not a purist.
Also like chopped onion or jalapeno to put on top,maybe some cilantro.
Good eating!
Oh and don't forget to eat some ice cream afterward.
That's so the next day you can be sitting on the throne,
thinking,"Come ON ice cream!"
10 days until basketball practice starts. Looking forward to another exciting year of Musketeer basketball.
You speak the truth, o wise one.
Hey, gang, let's have a cookoff!!!
2# ground beef
1 large onion chopped (preferably one pkg. frozen chopped)
1-2 cloves garlic, optional
1 pkg. taco seasoning, preferably Taco Bell brand
1 lg. can tomato juice (preferably Red Gold - not from concentrate)
1 16 oz. can tomato sauce
1 16 oz. can light red kidney beans, optional
1 T butter
Brown the ground beef. Drain. Add the onion and cook completely (add small amount of water if necessary to keep meat from browning or sticking to bottom of pan.) Add crushed garlic before onion is completely done. Add taco seasoning, mix well. Add the tomato juice and sauce, stir well. Add the beans if you choose. Simmer over low heat for 10-15 min., or as long as you like. Turn off heat, add butter before serving, stir in.
The reason I don't brown my onion with my meat is because you loose all the flavor when you drain your meat. There is enough grease in the pan to brown the onion without overbrowning or burning either the meat or onion.
NOTE: If your kids or you don't like beans, throw them in a food processor with some of the liquid and stir some or all of it to the chili. It will thicken the chili a little. Beans are an excellent source of protein.
This place had wooden picnic tables (the big ones like at camp grounds) with a big basket of saltine crackers and a seperate one with jalapenos like some places put out the condiments. On the wall was a big menu that started off with the "wimpy" types of chilli and ran up to the famous "XXX" style. Being a stupid, naive youngster, I got the XXX the first time. A bowl of deep brown/red sauce with big chunks of steak, a pile of onions on top and a bowl of shredded cheese on the side showed up at my table. That first bite is still in my memory because I downed a half a tall draft beer to put the fire out. As the old saying goes, "if it doesn't burn twice, it ain't hot enough!!!"
Both masa & dark chocolate are added in the last 20 minutes of simmering.
... Makes ALL the difference in the world!
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