Author |
Message |
Juju2bigdog
Member
10-27-2000
| Wednesday, January 13, 2010 - 1:56 pm
Wait a minute! Hasn't Texannie splained you can't put hamburger in chili???
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Dfennessey
Member
07-25-2004
| Wednesday, January 13, 2010 - 2:10 pm
it doesn't sound like she put it in chile it sounds like she put them in a stew. Isn't stew different from chili?
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Escapee
Member
06-15-2004
| Wednesday, January 13, 2010 - 2:21 pm
Hamburger (ground beef) doesn't go in Chili?
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Escapee
Member
06-15-2004
| Wednesday, January 13, 2010 - 2:25 pm
Ok, stew does not have beans. I have been to many a-chili cook offs and the winners had beans in them. Hence the name, Chili Beans. But what do I know, i am in northern california. If you go to any store and buy a can of chili (no wait, bear with me) they all have beans, unless you purchase the more expensive can that is sans beans. I make a mean chili, if I do say so myself. All fresh ingredients, right down to the cilantro from my garden, and yes I do put beans in it. Not canned beans either.
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Texannie
Member
07-16-2001
| Wednesday, January 13, 2010 - 2:47 pm
LOL i was just trying to throw them a bone! The great bean debate of '10!!!
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Lexie_girl
Member
07-30-2004
| Wednesday, January 13, 2010 - 3:06 pm
Escapee, while I'm sure you think your chili is fabulous... if it's got beans it ain't real chili!!! If you click on any of the three links that Texannie posted at 4:55 p.m. yesterday from the three major chili competition organizations/societies, beans are forbidden in chili!
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Texannie
Member
07-16-2001
| Wednesday, January 13, 2010 - 3:25 pm
psst...lexie, i think we are outnumbered! they are wrong, misguided and uninformed, but definitely more of them! 
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Dfennessey
Member
07-25-2004
| Wednesday, January 13, 2010 - 3:27 pm
Hey I am a Yankee, what do I know about Chili, it reminds me of that joke that was going around years ago about a Yankee that was a judge in a Chili contest. I laughed so hard I had tears I wish I could find it
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Escapee
Member
06-15-2004
| Wednesday, January 13, 2010 - 3:28 pm
Oh sugar, it's chili, it's awesome chili, it's Real Chili.....I can gaurantee you that. But I think there is a difference between making Chili and making Chili Beans....hence the beans.... So I will concede and say I make AWESOME chili beans....roflmao
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Hukdonreality
Member
09-29-2003
| Wednesday, January 13, 2010 - 3:30 pm
omg, go look at the winning recipe from 2009's Chili Appreciation Society International, Inc that was cited above on Texannie's 4:55 p.m. post: http://www.chili.org/mnadeau.html pssst...it's made with ground beef, and not a single fresh ingredient! It's all powdered this, powdered that... That's no cook, IMO! ETA: um, it looks like all the "champs" cook that way!
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Texannie
Member
07-16-2001
| Wednesday, January 13, 2010 - 3:34 pm
how do you have fresh dried spices??? LOL
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Hukdonreality
Member
09-29-2003
| Wednesday, January 13, 2010 - 3:36 pm
How about using some fresh hot peppers, sweet peppers, onions, tomatoes.... I'd much rather chop than pour. We New Yorkers like our knives
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Texannie
Member
07-16-2001
| Wednesday, January 13, 2010 - 3:44 pm
looks like she made a pretty thick chili. i use alot of dried spices in mine. my daugther hates tomatoes so i use tomato sauce too. if she isn't eating it, i use canned diced tomatoes, chopped jalepenos and cilantro along with my dried spices.
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Hukdonreality
Member
09-29-2003
| Wednesday, January 13, 2010 - 3:49 pm
Tex, we have to get along here. We're on Team Kate, remember that... lol!
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Hukdonreality
Member
09-29-2003
| Wednesday, January 13, 2010 - 3:50 pm
What do you suppose a "champion" like her would do during the cook-off? O.k., so she browns the ground beef, then what? How long does it take to open a spice jar and yank out a Tbl of this and a tsp of that? I wanna see chopping, major chopping!
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Texannie
Member
07-16-2001
| Wednesday, January 13, 2010 - 5:04 pm
ROFL!!!! Huk'd. I am sort of surprised she published her recipe. I know usually it's a very guarded secret! Lots of times it's a combination of the spices and how long it's cooked that makes the biggest difference. Kind of like when you are cooking brisket. It's not so much that I am doing alot of work, but the combination of flavors I have put together and how long/slow I cook it that makes it so yummy.
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Escapee
Member
06-15-2004
| Wednesday, January 13, 2010 - 5:21 pm
So, uh, you wanna share that brisket recipe?
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Teachmichigan
Member
07-22-2001
| Wednesday, January 13, 2010 - 5:21 pm
Homemade corn tortillas - with carne asada, onions, cilantro and lime. The tortillas would have been great in chili both with AND without beans! LOL (didn't want to get left out of the great Chili debate! )
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Lexie_girl
Member
07-30-2004
| Wednesday, January 13, 2010 - 5:30 pm
Texannie, I know we're outnumbered here, but I'm not going down without a fight!!! I noticed that a lot of those winning recipes were very "brand" specific about the ingredients. When I used to judge at the Louisiana Oilfield Chili Appreciation Society cook-offs, it is all about the seasoning and texture of the chili. It didn't matter how you got there, i.e. dried spices or fresh spices, just as long as you didn't make the judges want to spit out your chili during the judging.
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Texannie
Member
07-16-2001
| Wednesday, January 13, 2010 - 5:35 pm
sounds yummy teach! LOL Lexie...you go girl! Escapee, I use a mixture of Fiesta brand brisket rub, liquid smoke, Allegro Original Marinade and a whole lot of black pepper. I make a paste and rub it all over the brisket. Wrap in foil and let it marinade overnight. I take it out the next day, unwrap, put into a shallow pan, cover with foil. let it get to room temp and the put it in the oven at 225 for 6 hours. now if i am really wanting to be fancy, when done, i take it out of the oven, cover in barbecue sauce (Stubbs), wrap it tightly in foil and then refridgerate overnight. Next day, let it come to room temp again, bake at 225 for 1 hour.
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Lexie_girl
Member
07-30-2004
| Wednesday, January 13, 2010 - 5:41 pm
Crap, no Fiesta grocery stores in N.O.
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Mamie316
Member
07-08-2003
| Wednesday, January 13, 2010 - 5:42 pm
It's my mom's 85th birthday today so I went over earlier and put a pork roast in the slow cooker with an apricot sauce. I'm going to make some mashed potatoes and salad to bring over too.
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Sia
Member
03-10-2002
| Wednesday, January 13, 2010 - 6:40 pm
Mmmm, Mamie, that sounds great! I have a beef roast waiting (uncooked) in the back porch fridge, but tonight I had a bowl of Cap'n Crunch cereal with 2% milk. It was so delicious, but it really does a number on the lining of my mouth. The sharp corners of the pieces of cereal are too rough for me!
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Texannie
Member
07-16-2001
| Wednesday, January 13, 2010 - 6:44 pm
No, it's not from Fiesta grocery stores, it's Fiesta brand. I find it at Kroger (among other stores) http://www.fiestaspices.com/
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Hukdonreality
Member
09-29-2003
| Wednesday, January 13, 2010 - 6:58 pm
Oh boy, that brisket rub contains Propylene Glycol! Yum! (A cosmetic form of mineral oil found in automatic brake and hydraulic fluid and industrial antifreeze) OOh, it's also got TBHQ, an antioxidant derived from petroleum. And here you were, all aflutter about beans! Team Kate Team Kate Team Kate 
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