My Chili beans

I made a batch last night and it sure is good.

Chili is one of my life's delights. I had it for lunch/supper. Lupper.

Send me some care of:
The Gassy Old Captain
Fontucky, CA

It'll get to me.

Mike,
I do truly like beans. But,eat your heart out, the little woman is making her personal recipe of chile rellenos for dinner! WORLD'S FINEST!! Yesterday, I pulled out a big baggie of those frozen delights(HATCH OF COURSE)to thaw. This AM,on both knees, I begged her to do her Relleno thing. She agreed! Made my day!
Now see, if you'd come down and helped me unload that Alfalfa you could enjoy the feast!
Dean

Just finished a bowl of my own chili.....
Kidney beans and all....
Crumbled a couple ritz and a couple Captains Wafers in it...
Now I am stuffed.
Perfect timing for this thread.

R90, tell us how you made your chili?
PS, glad you enjoyed.

when it comes to beans, i use Bushie's recipe.
it never fails.

quote:

Originally posted by rouxdog

R90, tell us how you made your chili?
PS, glad you enjoyed.

I copied mine off the Chili Recipe thread that is a sticky at the top of this thread..

This is just the basics-you can make however large or small serving you like...
I am like many and just add dashes and guestimates of seasonings...
This isnt rocket science.. a little of this and that....Everything to taste for me.
But the basic ingredients are:
Pork tenderloin, coated with garlic powder, or fresh rub--cooked and then put in the food processor and added after all the rest of the ingredients.
Ground Chuck... put in pan without crubling it up, so it still has large chunks when mixed with the rest.
2 cans Mexican stewed tomato's
Diced tomato's
tomato paste
cumin- i like lots of cumin in mine.
chili powder
Large chunks white onion.. the more it makes you cry the better
Large chunks green bell pepper
can of hot rotelle tomato & green chilis
( if you want it hotter, a small can of hot green chilis also)
dash of cayenne pepper
salt and pepper to taste
2 tablespoons of cinamon sugar... (wow)-- thats the kicker flavor-or more or less to taste...
1 can dark red kidney beans
1 can chili beans
1/2 bottle of any (except flavored) micro brew beer
half bunch cilantro-----Of course, this is optional*
(I like to use it like parsely on top after serving it)
Try it, the pork should be processed so that there are still bite sized chucks so you can taste the pork flavor.. and it will be white, makes for a nice looking chili..
But you can use the preground pork you buy in the store.
I usually like to cook mine for several hours on LOW...and eat it the next day after cooling and re-heating..

Since that dog won't give up the secret recipe, without paying him, I usually just buy a few cans of Bush's beans.

quote:

Originally posted by rouxdog

Since that dog won't give up the secret recipe, without paying him, I usually just buy a few cans of Bush's beans.

R'dog, did I miss the humor or did you not realize that this Bushie is a long time member who put out his recipe for making pinto beans?

He and I are real close on our recipe for them. A lot of people on this board swear by his recipe.

Mike, who might be out of touch here, S.

Mike S, I think you may have missed interpreted my message. My humor was well intended. Don't have Bushies recipe. Eager to get it. I always enjoy Bushies messages. I meant no disrespect to anyone!
If my sense of humor isn't appreciated around here, let me know! I'll contact Paypal and cancel my membership.
Respectfully,
Rouxdog

quote:

Originally posted by rouxdog

Mike S, I think you may have missed interpreted my message. My humor was well intended. Don't have Bushies recipe. Eager to get it. I always enjoy Bushies messages. I meant no disrespect to anyone!
If my sense of humor isn't appreciated around here, let me know! I'll contact Paypal and cancel my membership.
Respectfully,
Rouxdog

hey CHIll out dude, I openly asked if I missed the humor. I didn't get it, this time. I usually do right away with you. No need to be asking for a refund. No disrespect was interpeted, assumed or otherwise. Please don't have your feathers ruffled or your fur in your dog case rubbed the wrong way.

As for the recipe do a search on Bushie's beans. I's been posted here a few times. I know lleechef has done so at least 2x.

We good?

MikeS.

Mike S,
I'm Ok with you. We good. My feathers are all settled down. Never saw the comparison between Bushies Beans and Bush's beans. Just call me dumb!
Are we friends again?
Respectfully,Rouxdog

Hell yeah!

Mike S. I'm a shakin my head? Can't believe a friendship was jeopardized over a can of BEANS!
Theres Bushie's and then there's Bush's. You know, the one with the talking dog on TV?
I ain't mean spirited. I hope we go forth and both have a great day!

If it has chili in it it's not real beans.

quote:

Originally posted by GordonW

If it has chili in it it's not real beans.

Hey GordonW, read the topic, it's about Chili beans, a gastronomic pot of execellence all it's own.

Mike, born in Calif. but raised by Texans siging The Yellow Rose of Texas, S.

quote:

Originally posted by rouxdog

R90, tell us how you made your chili?
PS, glad you enjoyed.

Don't bother! She put KIDNEY beans in it

Sorry but I flat out don't like kidney beans.

MikeS.

Pulled this from a previous thread by Leechef.

RE: Bushies Beans-
"Soak Pinto Beans overnight
The "right way" to me is to keep it simple. I cook pintos using only fresh-ground black pepper and a big piece of salt pork (or ham bone if we've recently had a ham), then salt to taste after they've cooked awhile. I cook them for many hours, first covered, then after a few hours I take the lid off. This allows the juice to thicken a little. I don't want them "sludgey", but I don't want the juice thin, either. I add enough liquid (usually just water, but chicken broth doesn't hurt) along the way to keep them from getting gloppy.

The only concession I'll make is that sometimes I'll chop up some fresh (not pickled) jalapenos and cook those in there."

From an old post by Bushie, this is HIS recipe for beans, NOT mine but they are sure delicious, and thus, Bushie's Beans were created."

That's the recipe, some darn good beans are to be had with that. Fix up a pan of cornbread, add some green tomato chow-chow and a couple shots of Cholula to the beans and go to town. Oh yeah, don't forget the Beano when you start in.

MikeS.

quote:

Originally posted by MikeS.

quote:

Originally posted by GordonW

If it has chili in it it's not real beans.

Hey GordonW, read the topic, it's about Chili beans, a gastronomic pot of execellence all it's own.

Mike, born in Calif. but raised by Texans siging The Yellow Rose of Texas, S.

Sorry. Just a joke. A reference to all the previous silly debate about whether chili with beans is real chili.

Thanks for posting the recipe again,I could eat pinto beans daily!!!!

quote:

Originally posted by annpeeples

Thanks for posting the recipe again,I could eat pinto beans daily!!!!

You'll qualify for an Old Tex-Mex Blessing:

"May the wind at your back------ not be from the Pinto's you ate last nite!"

quote:

Originally posted by annpeeples

Thanks for posting the recipe again,I could eat pinto beans daily!!!!

I can recall economic times when I have eaten them most days. Yet they are still an all time favorite, especially when there's cornbread and greens or skillet fried potatos to be had.

Hey, down here in southern New Mexico ranching country, a pot of pintos and fresh tortillas are what sustains mi amigos!
Ole Rouxdog

quote:

Originally posted by rouxdog

Hey, down here in southern New Mexico ranching country, a pot of pintos and fresh tortillas are what sustains mi amigos!
Ole Rouxdog

Uh huh, the Texas Ranger in one of my fiction books I'm writing survived for days on jerky, refried beans, and tortillas. He surrounded a rare steak shortly after arriving back in town. Oh, he did stop by the cantina first, though.

quote:

Originally posted by Foodbme

Pulled this from a previous thread by Leechef.

RE: Bushies Beans-
"Soak Pinto Beans overnight
The "right way" to me is to keep it simple. I cook pintos using only fresh-ground black pepper and a big piece of salt pork (or ham bone if we've recently had a ham), then salt to taste after they've cooked awhile. I cook them for many hours, first covered, then after a few hours I take the lid off. This allows the juice to thicken a little. I don't want them "sludgey", but I don't want the juice thin, either. I add enough liquid (usually just water, but chicken broth doesn't hurt) along the way to keep them from getting gloppy.

The only concession I'll make is that sometimes I'll chop up some fresh (not pickled) jalapenos and cook those in there."

From an old post by Bushie, this is HIS recipe for beans, NOT mine but they are sure delicious, and thus, Bushie's Beans were created."

Correct! I have never changed ONE thing from Bushie's recipe. The beans are perfect every time. Thanks to Bushie for a simple recipe but SOOOOOO good!

Make up a bit under a gallon of soup beans from 2 to 1 soaked pinto and white beans. After cooking about 1.5 hours...

Make up a batch of Gold Star Chili from mix and add to beans (I also cut the meat back to only 1/2 pound, think of it as flavoring not as a main ingredient. I also add a can of diced tomatoes and/or a can of Rotel tomatoes. Continue cooking about another 45 minutes to an hour. Beans, tomatoes and beef with a western Cincinnati flavor. Make 'em a day ahead of time because they tast MUCH better the second day. Man, I could eat them all week, and sometimes do.

Serve with all the stuff you didn't cook them with. Peppers, Onions, Cheese, Crackers, etc.

The results of the beans should include a sauce that is not too thin to make bean burritoes with, just add cheese and nuke 'em.

http://www.goldstarchili.com/grocery/index.php