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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: My back yard
Calabasita generally does not have any meat with it and probably will have corn or tomatoes in it. It is more of a vegetable soup based upon the squash, usually zuchinni. The stew I mentioned is present in almost all Mexican restuarants in area from Albuquerque through Santa Fe with variations in the quantities of the ingredients. It is all good and good for you.
81 posted on 10/02/2001 4:09:57 PM PDT by ProudFossil
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To: Willie Green, jellybean, Angelique, christie, piaza, Stanz, Howie, Gonzo, Razorback_bert
FYI!!
Whoa!!!!  Indian chilli is hotter than Mexico's
The hottest chilli on earth is Indian.
GUWAHATI, India (Reuters) --
Four Indian scientists have discovered that a type of chilli grown in the country's northeast has the highest Scoville units of pure capsaicin -- a measure of hotness.

Called the Tezpur chilli, after the area where it is grown, scientists say the pepper has beaten Mexico's Red Savina Habanero, widely acclaimed as the hottest chilli in the world.

Tezpur lies on the banks of the river Brahmaputra about 112 miles (180 km) from Guwahati, the main city of Assam, which is better known for its flavorsome tea than its chillies.

"The Tezpur chilli was rated having 855,000 Scoville units... the Mexican chilli contained 557,000 Scoville units of pure capsaicin," one of the scientists, who asked not to be identified, told Reuters.

The scientists work in defense laboratories in Guwahati and Gwalior.

The Scoville scale is named after German scientist Wilbur Scoville, the first to measure the heat component in chillies.

India is the world's top producer of chillies, exporting an estimated 35 tons a year.

Copyright

82 posted on 10/02/2001 4:26:04 PM PDT by carlo3b
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To: All
Chili is good. Bump this thread.
83 posted on 10/02/2001 4:42:28 PM PDT by Poser
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To: jellybean, Angelique, Firebrand,Exit148, piasa,howie,christie, twostep,
Three Easy Ways to Cook with Chills

Sautéing ......  Reconstitute chiles in hot water for 20 minutes. Remove softened chiles, discard seeds and stems. Dice and add to the sautéing mixture. This method will add deep, intense flavor.

Toasting ....... Toasting chiles intensifies their natural flavor. Simply toast chiles on a hot skillet making sure not to burn. When chiles become pungent, remove immediately and cut out seeds and stems. Place chiles directly in sauces or purée them in a blender with 2 Tbs.. water. Note: The aroma can cause coughing.

Grinding ...... Grind whole chile pods in mortar and pestle or blender until fine. Do not inhale freshly ground powder.

84 posted on 10/02/2001 4:44:40 PM PDT by carlo3b
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To: B-Chan
The first day one's breath becomes visible in the air outside one's home is the first day chili can be properly served.

Sorry B-Chan, I don't agree. Chili needs to be served when the weather is warm enough to keep the winders open. Otherwise the house is lible to explode from toxic gasses that tend to develop after eating good Chili.

:-)

85 posted on 10/02/2001 4:47:10 PM PDT by Mr_Magoo
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To: bleudevil, Corporate Law
Lucky you! I love Skyline, but I have a special place in my heart for Price Hill Chili. Camp Washington Chili is supposed to serve great stuff (have either of you tried it?). I must say my absolute favorite chili is my dad's recipe, which is based on the Empress chili recipe. All of this chili talk is making me homesick...and hungry! GO MUSKIES!!!!!
86 posted on 10/02/2001 4:59:09 PM PDT by strictlyaminorleaguer
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To: Poser,Angelique,Exit148,Jellybean,firebrand,Piasa,Stanz,Howie,TwoStep, Christie,
 HABANERO WHITE CHOCOLATE FUDGE
Line a 9" square pan with aluminum foil.  Lightly grease foil.  Cook first 3 ingredients in a heavy saucepan over medium heat, stirring constantly, 10 to 11 minutes or until smooth.  Remove from heat and stir in orange rind, vanilla, habanero powder and salt until well blended.  Stir in nuts.
Pour fudge into prepared pan.  Cover and chill at least 4 hours or until firm.  Cut fudge into squares and store in refrigerator.
87 posted on 10/02/2001 5:00:29 PM PDT by carlo3b
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To: Swede Girl
An ingredient that is little-known,but still good,is a square or two of bakers'(unsweetened) chocolate.It seems to bind the spices and other flavors together. It sounds weird but, in the realm of cooking, nothing is off limits!
88 posted on 10/02/2001 5:07:01 PM PDT by gimme1ibertee
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To: BunnySlippers,Phantom Lord,Slyfox
SEASONED PORK TENDERLOIN WITH CHERRY SALSA
Preheat oven to 425 degrees.  In a bowl, mix together cherries, lime juice, zest, onion, jalapeno and cilantro.  Season pork with salt and press peppercorns into it.  In a large heavy skillet, heat oil over moderately high heat until hot but not smoking.  Brown pork on all sides.  Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155 degrees (about 20 minutes).  Transfer pork to a cutting board and let stand for 5-10 minutes.  Slice pork into 1/2" thick medallions and serve with salsa.  Serves 2.

 
89 posted on 10/02/2001 5:12:17 PM PDT by carlo3b
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To: Corporate Law
I lived in Cincinnati in the late 1970's and early 1980's and STILL remember Skyline Chili. It was without a doubt the BEST!
90 posted on 10/02/2001 5:13:06 PM PDT by proudofthesouth
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To: ContemptofCourt
"Cinnamon..... "

And a bit of sugar to even out a the acid from all of the tomato sauce.

91 posted on 10/02/2001 5:17:55 PM PDT by MotleyGirl70
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To: PRND21
Toppings: Sour cream, shredded cheddar cheese and Saltines or bread sticks. The hotter the chili the better.
92 posted on 10/02/2001 5:19:34 PM PDT by MotleyGirl70
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To: Corporate Law
SKYLINE YOU'VE GONE MAD COMPLETELY MAD !!!!!jj /of course skyline is ok but ....

I take it youve never been to camptown chili have you now ? thats CHILI WITH REAL CINCINNATI KICK !!!!!

93 posted on 10/02/2001 5:22:01 PM PDT by ATOMIC_PUNK
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To: BunnySlippers
"Corn, squash, carrots, chick peas and celery all are possibilities, too."

Yikes! This must be yankee chili! No self-respecting Texan would put this stuff in chili. :)

94 posted on 10/02/2001 5:24:53 PM PDT by joathome
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To: Willie Green
Excellent thread/recipes! Hunting seasons are about to open here in West Virginia over the next few weeks - I'm seeing some possibilities for a coon-possum-venison-squirrel chili.

Who has the corn-pone?

95 posted on 10/02/2001 5:27:58 PM PDT by PresbyRev
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To: Willie Green
Tomatoes in chili?

BLASPHEMER!

96 posted on 10/02/2001 5:31:31 PM PDT by LibKill
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To: Willie Green
My secret ingredient: I grow my own hot peppers (4 kinds this year: habanero, jalapeno, cherry, thai dragon). Freshly picked is good, but letting them dry on the vine into October is wicked.
97 posted on 10/02/2001 5:31:37 PM PDT by lds23
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To: carlo3b
Boy, that sounds delicious! I LOVE cilantro. Thanks.
98 posted on 10/02/2001 5:50:49 PM PDT by Slyfox
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To: Willie Green
Bump, for later reading!
99 posted on 10/02/2001 6:00:18 PM PDT by Las Vegas Dave
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To: hispanarepublicana
My stomach is aching tears are running down my cheeks and my son is starting to get seriously worried. Funny sh*t, thanks
100 posted on 10/02/2001 6:06:09 PM PDT by Gore_ War_ Vet
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