Weird things folks put in chili !^%$#@)

Back in the 50s I think lemons were in, and lime was not used much, like it is now. Jimmy's recipe I think said to add the lemon juice at the end.

Oh, something else different was the way he said to brown the meat, all in one peice and turn only once. Laststand, you might know how this would change things. Maybe easier to drain out most of the grease?? Jimmy's was very non greasy.
Joe

quote:

Originally posted by PapaJoe8

Shoot, a typo, Shanghai Jimmy's, not Kimmy's. Someone said there was a way to edit these posts, Anyone know how???
Joe

You can only edit your own post... no one else's unless you are a big shot here....
Make sure you are logged in and then you can edit your post...
I thought you knew that.....
Just log in and look for the little pencil....

Thanks Roossy! I did it~ Peice a cake. Now to go back and correct all of my typos and mispellings.... well, maybe not! I wonder what else I don't know about how to do things here???
Joe

Hello All,
PapaJoe8, this is a great site. There is so much I'm ignorant of doing. We will grow
and learn together. I want to post pictures. It's not so much as this site, but how
to put them on my computer and find them where I put them, then send them here. I am
sure I will find the way.
PapaJoe8, I always like your comments.
Take Care,
Fieldthistle

Thanks Fieldthisle for the kind words. I have so much fun and spend WAY too much time here. We could just ask Roossy how to do anything here. She knows everything! Hmm, I guess someone could start a thread about "How to do things here". Or we could call it "Just ask Roossy!". Thanks again Roossy for your help.

Oh, about the chili, I am really going to try some smoked oysters. Maybe I will try them first on the side, a spood of chili toped with a smoked oyster.
Joe

quote:

Originally posted by PapaJoe8

Thanks Fieldthisle for the kind words. I have so much fun and spend WAY too much time here. We could just ask Roossy how to do anything here. She knows everything! Hmm, I guess someone could start a thread about "How to do things here". Or we could call it "Just ask Roossy!". Thanks again Roossy for your help.

Oh, about the chili, I am really going to try some smoked oysters. Maybe I will try them first on the side, a spood of chili toped with a smoked oyster.
Joe

AAaaaarrrrrghhhhhhhh!!!!! You must be a major shareholder in Tums.

Vayo con Queso

quote:

Originally posted by PapaJoe8

Thanks Fieldthisle for the kind words. I have so much fun and spend WAY too much time here. We could just ask Roossy how to do anything here. She knows everything! Hmm, I guess someone could start a thread about "How to do things here". Or we could call it "Just ask Roossy!". Thanks again Roossy for your help.

Oh, about the chili, I am really going to try some smoked oysters. Maybe I will try them first on the side, a spood of chili toped with a smoked oyster.
Joe

Peeeeeshaw!
I just looked around and taught myself.. Click on this, click on that..NOt much you can do to a PC..
Just like when I first went online. I went to the library and self taught myself by playing around with it and asking the help there.
However....
I did get help with the photos from management here...
Thanks Management, I think I have it down now.
(imageshack is what I use)..
There is a little tutorial on the Insider or Professional threads how to post pic's here that the Mayor and Sunny Funzio put on, and that is where I got that 411.
http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=11898

I always add a can of sweet corn to my chili. My family loves it this way.

I flick a couple of cigar ashes in my chili (not by accident...lol!)
My best chili is made from multiple types of wild game I have in the freezer. I try not to let my wild game be frozen for more than 6 months. So...every 6 months or so, I clean out the freezer and make an award winning chili. Wild boar, turkey, pheasant, deer, duck etc.

Wow, that sounds like some great chili Dude! I am not so lucky to have all that game but my freezer does need a good cleaning, It's gonna be a BIG pot!
Joe

quote:

Originally posted by Poopy
Coffee?!?

Nah, just a heaping tablespoon of the leftover grounds in an 8 quart pot. I call that Red Eye chili.

quote:

Originally posted by roossy90

PapaJoe8,
Every time I see your name, I think of Papa Joes restaurant and marina in Islamorada, FL.
Your name brings back fond memories of living in the keys!

Nellie and Mikes Key Lime Pie!!! My first bite ever, and it cost me $5 for a slice of pie and cuppa coffee, and they wouldn't gimme the grounds for a pot of chili. Sheesh. Lucky the pie was awesome.

quote:

Originally posted by PapaJoe8

Shoot, a typo, Shanghai Jimmy's, not Kimmy's. Someone said there was a way to edit these posts, Anyone know how???
Joe

Yessir. Click on the pencil after you post your post and ed it. Too bad that doesn't work on chili.

quote:

Originally posted by hatteras04

I have heard some people tell me that they like to put green beans in their chili but I have not tried that. I also knew a guy that had to have a peanut butter sandwich with his chili as that is how he learned to eat it in an elementary schoool cafeteria.

Well I like Grilled Cheese Sandwiches so I can dip them in my chili or with tomato soup. And yes to kidneybeans in chili,but NOT greenbeans.

FreeRider, hey, welcome! I am flaterd that you made your 1st post on my thread. I will have to try the grilled cheese diped im my chili next time, sounds good!

But, will you try some smoked oysters with your chili next time? I have been hooked since I thought to try it. Hmmm, I guess you maybe need to like somked oysters to begin with but???? Maybe not? One oyster, then dip the spoon in the chili, mmmm! A frito on top would be OK also.
Joe

quote:

Originally posted by bill voss

I usually throw the last cup of coffee in the pot.

coffee in chilli thats weird to me, i never ever heard of that before. i wonder how it tastes!

Welcome Forky! This IS the weird thread so it's good that coffee sounds weird. Hey, you gotta try it to know how it tasts. Wondering dosen't do much good. Just try everything mentioned in this thresd and coffee won't sound so weird at all!
Joe

Ok, I didn't re read this whole thread but has anyone mentioned "hoppin John" in chili? Larry Rib makes some fast chili using it and posted the recipe at the "chili lovers" thread. Sounds good to me! Hoppin John has black eyed peas in it.

Oh, Laststand, a smoked oyster on top of a spood of chili slides right down. No Tums for me. I eat lotsa jalapenos instead. Hmmm, where is that smoked oyster thead?

This may be, thanks to all the great posts, and you smart roodfood folks, the best chili thread on the net!
Joe

I always add beer to my chili, after browning the beef, onions, and garlic. A dark ale seems to work best. I also have added lingucira and andouie along with the beef. I make My own mix of chili, it in cludes chipolte, new mexico chili, hot and sweet paprika.

Welcome to roadfood Jesse! Sounds like your a true chili head! What are those two things you have added? there is also a chili recipe thread somewhere. Lotsa chili stuff here!
Joe

I like to add a jar of Nopalitos.......cactus. It's like green peppers.....only better. Really ads to the chili. If you can find freesh pasilla peppers that is also really good.

PapaJoe8,
Those wouldn'tbe Mountain Oysters would they?????????

I know some of the above mention sugar; has anybody tried brown sugar? I never have; that's the reason for using tomato products as I understand it -- to slightly moderate the heat and smooth the flavors -- but I thought I'd mention it.

A local cooking expert who professes to loathe cook-offs once revealed he had participated in one using alternative ingredients intended to mimic the usual ingredients in a chili recipe and came in second in the competition. His list of ingredients included fresh ground cumin and white pepper, fenugreek, grade one paprika, lovage root, sweet white vermouth (for deglazing), tamarind nectar, ginger, allspice, and cardamom. Other, more traditional ingredients were also listed. No, this was not a Cincinnati style chili cookoff!

He didn't offer much explanation and no quantities. Ginger and clove he said are in many commercial chili powder mixes; allspice is simply a substitute for clove. Tamarind nectar was substituted for brown sugar because it has less likelihood of scorching and sticking in a big pot on a propane cooker.

I tried adding some tamarind nectar to a pot of chili once but really overdid it. I'm sure everyone knows tamarind is a prominent flavor in Worcestershire sauce. I used about half of a 12 oz. can of Jumex Tamarind Nectar and it was too much; I'll probably only use a couple of ounces, maybe only a couple of tablespoons if I ever try it again.

On the other hand, although I was disappointed in the taste of the chili fresh off the stove, chili always improves when it's reheated and I had no problem finishing off the pot over the next several days .

Hello All,
I always put brown sugar in my chili.
This weekend I made a batch that I'm still not sure if I like it...want it to age a day or so more.
I put raisins and Hokan Five Spice Powder, which has fennel seed, star anise, ginger, cloves and
cinnamon, in addition to my regular recipe.
I just keep experimenting.
Take Care,
Fieldthistle

Hey Field, I like the way you think! Thats some new stuff, maybe in the history of chili. Actually sounds kinda good although I have never had star anise. Most of my new experiments need some working out but... thats how progress is made.
Joe

I've come fond of celery, onions, red beets, turkey, chives, black beans, corn, and rice in my chili...

canned tuna

i'm so ashamed about this but i finally have to unburdon myself.
my mother would cut up 2 onions, cook them with 2 lbs hamburger, drain it off.
then add 3 cans campbell's tomato soup and 3 cans dark red kidney beans with the bean juice,
heat it thoroughly and called it yankee chili. we'd eat it with buttered bread.
it kept 5 kids filled in the fifties.

Phil, I think tha beets are new?

THP, so may be tha tuna? Strange but I was just thinking about a recipe for fried canned tuna.

Tuna and beet chili? This thread HAS gotten weird!
Joe

Xannie-cant believe you brought up the Campbells soup chili!!!My mom basically did the same thing but she added green pepper...we also had sloppy joes with tomato soup.Not bad memories...