The best chili ever

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

[Willie Green]

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.

[ProudFossil]

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.

[carlo3b]

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

[Poser]

Chili is good. Bump this thread.

[carlo3b]

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.

[Mr_Magoo]

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.

:-)

[strictlyaminorleaguer]

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!!!!!

[carlo3b]

 HABANERO WHITE CHOCOLATE FUDGE

• 3 cups white chocolate morsels (18 oz.)
• 1-1/2 cups minature marshmallows
• 1 (14 oz.) can sweetened condensed milk
• 2 tsp. grated orange rind
• 1 tsp. vanilla extract
• 1/4 tsp. habanero powder (more or less to taste)
• 1/8 tsp. salt
• 1 cup chopped macadamia nuts, toasted

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.

[gimme1ibertee]

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!

[carlo3b]

SEASONED PORK TENDERLOIN WITH CHERRY SALSA

• 1/2 lb. dark sweet cherries, pitted and chopped (approx. 1 cup)
• 2 tsp. fresh lime juice
• 1/4 tsp. fresh lime zest
• 1 Tbsp. chopped red onion
• 1 tsp. finely chopped seeded fresh jalapeno
• 1-1/2 tsp. finely chopped cilantro
• 3/4 lb. pork tenderloin
• 2 Tbsp. crushed black peppercorns
• 1 Tbsp. olive oil

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.

 

[proudofthesouth]

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!

[MotleyGirl70]

"Cinnamon..... "

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

[MotleyGirl70]

Toppings: Sour cream, shredded cheddar cheese and Saltines or bread sticks. The hotter the chili the better.

[ATOMIC_PUNK]

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 !!!!!

[joathome]

"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. :)

[PresbyRev]

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?

[LibKill]

Tomatoes in chili?

BLASPHEMER!

[lds23]

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.

[Slyfox]

Boy, that sounds delicious! I LOVE cilantro. Thanks.

[Las Vegas Dave]

Bump, for later reading!

[Gore_ War_ Vet]

My stomach is aching tears are running down my cheeks and my son is starting to get seriously worried. Funny sh*t, thanks