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The best chili ever
The Detroit Free Press ^ | October 2, 2001 | SUSAN SELASKY

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 ...


TOPICS: Culture/Society; Miscellaneous
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To: Artemisia Vulgaris
Question: IS IT OK TO USE BEER?

Chili without beer would be like Aunt Jemimah Pancakes without her syrup!

141 posted on 10/08/2001 5:40:15 AM PDT by makoman
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To: jimt
""What's this say? New Yoooork??""

You know, just this past year I met the man who spoke those famous lines. He lives just down the road in Camp Verde,(AZ) and has a really neat little retail store. Sells period costumery,movie prop stuff, and antiques from the 1800's.

142 posted on 10/12/2001 9:06:17 PM PDT by S.O.S121.500
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To: MotleyGirl70
And a bit of sugar to even out a the acid from all of the tomato sauce.

I use a little vinegar instead. That way it doesn't taste 'sweet' and has less calories/carbohydrate.

143 posted on 10/23/2001 6:09:57 PM PDT by ET(end tyranny)
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To: hispanarepublicana
I'm laughing so hard I've got tears running down my face!...thanks for posting this.
144 posted on 10/28/2001 6:33:43 AM PST by Randy Larsen
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To: B-Chan
CALIFORNIANS CANNOT MAKE CHILI. PERIOD

I beg to differ. Great place to eat chili out in LA. It's called Chili My Soul 28 different varieties of Chili all slow cooked over at least 30 hours. Heat levels in some that can make a grown Texan weep and beg for mercy. I am addicted to the place.

145 posted on 10/28/2001 6:46:50 AM PST by dogbyte12
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To: Willie Green
Cincinnati style chili is outstanding!!!!!!
146 posted on 10/28/2001 6:51:44 AM PST by JohnPaulJones
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To: JohnPaulJones
Just checking the archives for goodies bump
147 posted on 07/14/2002 8:18:15 AM PDT by Randy Larsen
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To: Willie Green
Wowee! Thanks so much for all of the chili recipes!
When the California heatwave ends, I will try them.
It is "hot and sassy" enough here right now!
148 posted on 07/14/2002 8:37:11 AM PDT by ladyinred
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To: ladyinred
CHEERS: Griller's Dream: Beer and Chicken
149 posted on 07/14/2002 8:46:54 AM PDT by Willie Green
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To: Willie Green

Pinging Willie Green’s Chili Recipe thread!


150 posted on 11/20/2008 5:42:38 PM PST by Randy Larsen ( BTW, If I offend you! Please let me know, I may want to offend you again!)
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To: eastforker

Try out Classic Foods Tx’s Chili products. they are AMAZING!


151 posted on 12/01/2012 2:44:19 AM PST by michlewill
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To: Willie Green

I have heard up here in Alaska that if you add a little aged bear meat it really gives chile a unique taste. I have made moose meat chile, makes a very lean meat, no fat at all.


152 posted on 12/01/2012 2:47:36 AM PST by Eye of Unk (A Civil Cold War in America is here, its already been declared.)
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