Text 7586, 120 rader
Skriven 2008-05-22 21:07:25 av Carol Shenkenberger (13664.cooks)
   Kommentar till text 7169 av Nancy Backus (33760.cooking)
Ärende: Re: Meeses and Killing Th
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 >  CS> Welcome!  You'll like us and only be bothered now and again by the
 >  CS> yahoos who think beans dont belong in chili <g>.
 > 
 > It does seem a friendly place... :)  Haven't seen much of the chili wars
 > so far, just reference to them... <G>  I'll take my chili either way. ;)

Well, I like to make various chili's at times and normally start with dry
beans which some say is all wrong.  Then I adulterate it worse by using
seafood vice beef or pork, so I'm *really* wrong!

If I do use beef or pork, I add veggies!  Green beans, cauliflower etc. 
Might find corn in there too.

My chili is not 'pure' other than a southern mountain sort of version we
like.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Southern Chili
 Categories: Chili, Xxcarol, Diabetic, One dish
      Yield: 10 Servings
 
      3 lb Beef, inexpensive cut 'steak
      1 sm Bag dry kidney or red beans
      1 ea Fistful black eye peas (dry)
      1 ea Fistful black beans (dry)
     24 oz Contadina tomato sauce
     24 oz Contadina stewed tomatos
      2 c  Water
      2 c  Rough chopped onions (2 lg)
      2 ea Green peppers, chopped rough
      1 ea Yellow summer squash
      1 ea Green zucchini
    1/2 c  Califlower bits (stems too)
      1 ea Fistful fresh green beans
      3 tb Chili powder (or more)
      1 tb Black pepper
      1 ts Cumin or comino seeds
      1 ts Hot sweet red pepper
 
  Ok, one of the hardest to type up, is my famous/infamous *Southern*
  chili.
  
  Fact is, I have never made it the same twice, and I've never really
  measured anything I put in it.  I have attempted to list the most
  common forms, but any one item you see listed, other than the beef,
  beans, and tomato, and spices, is optional.  It will *not* taste
  right without some of the optional stuff though.  Feel free to add
  extra things not listed, such as I often toss in some fresh tomatos,
  a handful of cooked butter beans, worstershire sauce, olives, a
  radish or so, a bit of finely cooked pork (shred first).  In fact,
  almost anything lands in there!
  
  Ok to start, this was designed for *long time* cooking over the stove
  in a cast iron 'big as they make'em' deep frypan.  Its best made that
  way. Requires frequent addition of water as it cooks.
  
  Take the beef, inexpensive cut works as well or *better* in this dish.
  Should be the big 'chunks' probably with bone in, not overly marbled
  but with some fat about it.  Now slice that to bite sized bits.  You
  want something simular to a stroganoff beef strip.  Cut across the
  grain so it cooks more tender.
  
  Chop all the veggies, but dont worry about making them very small
  choppings.  'Mincing' not required.  I like to be able to tell what I
  am eating.
  
  Put the ingredients in, pretty much same order as listed.  If you run
  out of space, stop.  If you have more space, add optional things and
  more water.
  
  Now, cook (covered) on LOW for 12 hours at minimum. Tilt the lid if
  it is more than barely bubbling.
  
  From the kitchen of:  xxcarol From: Carol Shenkenberger Date: 09-20-99
  Recipes
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Carol's Bastardized Version of Texas Chili V1.1
 Categories: Chili, Pork, Beans, Xxcarol
      Yield: 4 Servings
 
      1    Whole seeded, chopped fine,
           Bananna pepper
     28 oz Can crushed tomato
     16 oz Can chopped tomato
      1 md Onion
  1 1/2 lb Ground pork
      1 tb Black pepper
      1 tb Comino (Cumin seeds, whole,
           Dried)
    1/2 tb Salt (you add more to the
           Bowl if you like more)
      3 sm Fistfuls of a 'red bean'
           Water to fill
 
  The current batch is going and here it is ...
  
  1 medium HOT onion (if you dont cry when you cut it, find another)
  
  No mind you, none of those measurements are exact.  I just sorta 'dump
  stuff' by eyeball.  You will also note there isnt a speck of red
  pepper in this batch. It's probably closer to either true Mexico or
  Jamaican 'chili' than anything else.  It actually is 'hot' but not
  the same type of 'hot' as a 'Texan' chili and yes, it has beans. Last
  batch, did have red pepper and the taste lead me to experiement with
  more comino and no red pepper. Last batch had 50/50 ground beef and
  ground pork and I found the pork suited the flavor better and created
  less 'grease' (a positive in my books but perhaps not in anothers).
  From: Carol Shenkenberger Date: 15 Mar 99
 
MMMMM
 
                xxcarol
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