Chili, how do they make it in your area?

O'siyo,
AND whew ...isn't it great to have to take such precautions before eating some of our favourite foods? If one enjoys their chili on the 'dangerous' side as I do try adding cucumbers/squash..The 'fatness' of these veggies soak up a bit of the heat and tend to kewl the palette
Instead of crackers with my chili, I just love eating flour tortillas instead Again, to cut down a bit on the heat you can take butter and spread on the tortilla then wrap it up..the butter creates a 'cushion' of sorts...and I have found it very true that when ones mouth is 'ablaze' bring out an ice cold glass of milk..works for me everytime
~~Sty-U

That'll get you lynched in Texas.

O'siyo,
I know, I know but, they'll have to find me first
~Sty-U

I have removed all the corn bread recipes from this topic and placed them under the one CR started about mexican corn bread. I think that the chili topic should remain just chili. If anyones post got missed in the move please post again.

NOW BACK TO MY FAVORITE MEAL ... CHILI!

Forgive me if this one is here already...it is that good to repeat LOL!

Recipe Name: CRAWFISH CHILI
Category: CAJUN
Serves: 16

2 Pound Lean ground beef
2 Pound Crawfish tails
1 tsp Garlic, chopped fine
2 tsp Salt
1 tbsp Soy sauce
1 tsp Cayenne pepper
1 tsp Dried mint
1 tbsp Dried parsley
3 tbsp Chili powder
1 can (8 oz) tomato sauce
1 Cup Dry white wine
1 as req Water
1 tsp Lemon or lime juice
1 Cup Chopped onions
1 as req Bacon drippings

Brown meat in bacon drippings. Combine all other ingredients
with meat and bring to a boil. Simmer for a few hours.
From Justin Wilson's "Gourmet and Gourmand Cookbook"

Any idea how many ounces is a "large" can? I could only find one size, and it's 14.5 ozs

That should work LOL!

I thought it might. I'm hoping to make this tomorrow night after work. Can't wait.

MMMMMM. Just finished making it! It didn't thicken up like I expected, but it's yummy. Maybe it will thicken as it cools. hmmm. I'm not a big bean fan, so I left them out.

Brian, you don't like the beans in chili? Oh yum! I love them! did you ever say how the Mexican cornbread turned out? Was it good? I swear I could eat chili every week!

Beans=yuck! Well, the type of beans in chile, at least. I like baked beans.

And yes, I did post about the corn bread. Check out that topic for my accolades (is that proper usage for that word?).

Brian,
Instead of regular beans, try using a couple of cans of Refried Beans.. you can't tell they're beans when you mix them into the chili and they add a good flavor and thicken it up.
(I like to put a can or so in my chili with beans just to thicken it up)
Anne

Refried beans? Anne! wow! I never thought about that...........how wonderful! Thanks!

You're welcome Celticrose

I have a great black bean chili recipie that is real easy. I will post it as soon as I have a chance... unless there is already one in here somewhere. I haven't had a chance to look through all the recipies... The ones I have seen all ook delicious - make me hungry reading through them.

Anne

Can you say Burns SO GOOD!?!
This chili recipe is not for the weak....... ohhh so hot and good!

Recipe Name: GATES OF HELL CHILI
Category: CHILI
Serves: 15

4 tb Olive oil
5 lb Boneless chuck (lean)
2 lb Pork butt (lean) *
2 Med. onions; coarsly chopped
4 Cloves garlic** ; minced
Salt to taste
1 ts Black pepper
12 oz Beer (not lite)
1 qt Tomato sauce
4 c Stewed/chopped tomatoes
1 Green bell pepper; chopped
1 ts Allspice
4 tb Fresh ground cumin
2 1/2 tb Chili powder
1 oz Soy sauce
2 oz Whiskey
1/4 c Dried chili peppers
1 tb Tabasco sauce
1/2 c Tomato paste
1/3 c Masa harina

*Note: The original recipe called for 2 to 2-1/2 lbs of pork.
** Additional garlic may be used also; originally: 4 to 6 cloves.
Heat the olive oil in a heavy skillet. Cube the meats into 1/4 inch
cubes and cook in the olive oil with the onions, the garlic, salt &
black pepper. In a large stock pot bring the beer to a boil. Add the
meat mixture, tomato sauce, tomatoes, bell pepper, allspice, 2 Tblspns
cumin, chili powder, soy sauce, & whiskey. Reduce heat to medium and
cook for 10 minutes. Add the dried peppers, Tabasco sauce, tomato paste,
& salt as desired.
At this point stir in the masa harina slowly and cook a bit. Cover after
stirring well and cook for 1 hour, stirring every 10 minutes. Add the
remaining cumin & cook for 1 minute. Serve hot!
This recipe makes enough for 12-20 people depending upon their
appetites. It is delicious served over white rice or just by itself.