Without.....It Ain't Real Chili

quote:

Originally posted by Photokirk
Austin? You mean Moscow-on-the-Brazos? Austin ain't Texas, it's where we send the liberals, hippies, freaks, commies and other misfits.

Where are you from, because a city full of people like you certainly sounds like a place to avoid.

Austin fancies itself as “laid back”. Being a native Houstonian now living in Bastrop (25 miles east of Austin), and having been to Austin quite a few times now, I can attest to the fact that it is just another big city. Austinites are in a sorta like dream world.

However, that is not a putdown in the least. The thing is, Texas is, as we like to say, “a State of Mind”. Austin is also a state of mind. It is what people perceive it to be. No more, no less. It’s like finding solitude in the middle of a stampede – you feel it, but you can’t explain it, not that you would want to try.

Dallas, Houston and every other area of this great State are the same way. Many look at Houston as a huge, ugly, cultureless metropolis. Many who live there will tell you that, above all, Houston is something you feel – a spirit, as it were, that pounds loudly in one’s Heart. You just have to learn to tune into it.

Texan is a multitude of cultures that are so varied, you would swear each was a different State. That is why we mock each other so, but we do so good-naturedly because we know we are all Texan under the skin.

I really love my chili. Some of the ingredients are tequila, beer and bourbon, made with beef brisket cut into cubes and ground pork, only a pinch of oregano but lots of cumin, chili powder, chilies and cooks for 3 hours. I like to serve it not with rice but with saltine crackers and cold beer.

Frank X. Tolbert's Original Bowl of Texas Red

This recipe has, several times, won the Annual Texas Chili Cook-off Held in Lukenbach, TX.

Ingredients:
12 dried ancho chiles (New Mexico chiles may be subsititued)
3 pounds lean beef chuck, cut in thumb-sized pieces
2 ounces beef suet
1 tablespoon ground cumin
1 teaspoon dried oregano
1 tablespoon cayenne
1 tablespoon Tabasco sauce
2 or more garlic cloves, chopped
1 tablespoon salt
3 tablespoons chili powder (optional -- "If you want to be adventurous and add more red color")
2 tablespoons Masa Harina ("To thicken or `tighten' the chili) you can use ordinary cornmeal if you don't have Masa."

Note: No self-respecting Texas chili chef would ever add beans to their chili.

Directions:
"Wash the peppers and remove the stems and seeds. (Don't touch your eyes.) Boil the pods in a little water for 30 minutes, or until the skins can be removed easily. Then grind, chop or run through a colander the now skinless, seedless, stemless pods.

"Save the peppery water in which the pods were boiled. Use it for cooking the chili and for adding water if necessary. Be as conservative as possible with water unless you want the chili to be soupy.

"Sear the 3 pounds of beef until it is gray in color. Into the pot, drop the beef, the optional rendered suet, the pepper pods and as much of the peppery liquid as you think you'll need to keep the meat from burning. About 2 inches of water rising above the beef is usually right.

"Bring this to a boil and then turn down the heat and simmer for 30 minutes.

"Take the pot off the stove. Add [the other ingredients]. Put the mixture back on the stove and bring it to a boil again, lower the heat, and simmer for 45 minutes, keeping the lid on as much as possible. Stir when necessary, but too much stirring will tear up the meat. Add the peppered water only if you think the mixture will burn otherwise.

"Take the pot off the stove again. . . . [Add the masa harina.] Cook, actually simmer most of the way, for another 30 minutes, or until the meat is done. During this last 30 minutes, do a lot of tasting to see if the seasoning suits you."


Number Of Servings:Server 4 - 6

quote:

Originally posted by mcunnin777

Note: No self-respecting Texas chili chef would ever add beans to their chili.

Thank (insert deity if choice here) for California.........

I currently make 7 different chili recipies. I'm sure the chilinazis will have an issue with 4 of the recipies including beans and one of them being vegetarian. Cumin, cayenne, good quality chili powder and slow cooking are the common factor in all 7.

ANYONE THAT KNOWS BEANS ABOUT CHILE KNOWS THERE ARE NO BEANS IN CHILE!
B

quote:

Originally posted by bevo12000

ANYONE THAT KNOWS BEANS ABOUT CHILE KNOWS THERE ARE NO BEANS IN CHILE!
B

Anybody that know beans about forums knows enough to not SHOUT and knows enough to not shoot their mouth off on their second post.

Welcome to roadfood.
Cakes

and they know it is spelt chili

Thanks for the warm welcome. I wasn't yelling, I'm legally blind and can see the caps better on my laptop. As far as mouthing off, does giving an opinion constitute mouthing off? Being from Texas, we have always spelled chile that way.And one more question, what is spelt? Is that anything like spelled? I was hoping that this was a friendly board. My opinion stands and hope you have a better day.
B

spelt is the past participle of spell

Thanks for your informative reply. We happen to grow spelt. It's alot like red winter wheat. Your slang threw me off. Hope you're having a better day and save the beans for a side dish.
BR
NM

This is the chili forum, lots of passionate opinions, many of them revolving around tomatoes and beans, which any self-respecting chili lover knows are two of the most important ingredients in a good batch of chili. It's probably not the most ideal forum at Roadfood for a new member to cut his teeth on, but it is what it is. The Wednesday Ladies Garden Society it ain't. A hard outer shell helps. Put yours on and wade in. I know you have one, you're a Texan.

Someone who was born 107 years ago ( my PawPaw ) told me that the first bowl of chili was made by a trail cook using chiles to cover up the taste of spoiled meat. Could be true????

I was told this at about age 8 while eating a Wolf Brand chili dog. The question arose years later as to why he toald me that story while I was eating a chili dog. To toughen me up I think?

Boy do I miss the Wolf brand made in the 50s. It had lotsa grisely/fatty chunks of meat in there. Shoot, I sure do miss my PawPaw too!
Joe

The only thing my grandfather could cook was chili. He would send everyone out of "his" kitchen until it was simmering, so no one knew what he did to it.

I have never forgot that chili, and I have never matched it either.

he passed in 1994, I miss him too

Keep tryin CK! A great chili recipe should never be lost.

My PawPaw was a great cook. Fried squirrel or rabbit w/ browney gravey, small pearch grilled so thet you could eat them bone and all, and the best steaks I have ever had. He raised his own Black Angus and grain feed a calf each year. He never cooked chili though. He always seamed happy with a can of Wolf Brand. He would heat the can on the grill while grilling the hotdogs and buns. I would always sneak a bite of chili and burn my tounge. He also loved Frito Chili Pie made with Wolf Brand. He would put what he called rat cheese over the Fritoes and then top w/ tha chili and chopped onions, mmmm. What I would give for an edible can of that 50s Wolf Brand!

Ahh, a new quest! The recipe for 50s style Wolf Brand chili. What part of the cow did those chunks of grissele meat come from? Hmmm, was it cow?
Joe

quote:

Originally posted by PapaJoe8


Ahh, a new quest! The recipe for 50s style Wolf Brand chili. What part of the cow did those chunks of grissele meat come from? Hmmm, was it cow?
Joe

Back in the day, when the dollar was tight and nothing was wasted, my guess would be they used the trim meat when they processed the cow... Back then there was little health concern compared to today (fat content, etc)...

Weird but when I click the page 7 link it takes me to a blank page 1?*&^%.

Thanks Vic! Now for where I can find sime trim meat? I have used fat from the edge of a steak but that just melts in tha chili.
Joe
Joe

Ditto here on the blank page 7 (actually says page 1 of 7)...

Many folks might not think to click p7 from the blank p1. Who could fix it?
joe

quote:

Originally posted by PapaJoe8

Someone who was born 107 years ago ( my PawPaw ) told me that the first bowl of chili was made by a trail cook using chiles to cover up the taste of spoiled meat. Could be true????

I was told this at about age 8 while eating a Wolf Brand chili dog. The question arose years later as to why he toald me that story while I was eating a chili dog. To toughen me up I think?

Boy do I miss the Wolf brand made in the 50s. It had lotsa grisely/fatty chunks of meat in there. Shoot, I sure do miss my PawPaw too!
Joe

i think i heard this on good eats....yea and it makes since.

my grandpa made a real good deer chili and corn beef-n-cabbage and a choke sandwich pb&j with 1/2 inch of peanutbutter.its good but 2 glasses of milk are neededto wash it down and your full for quite awhile...
he passed when i was 14 sure do miss going fishing with him.

as for chili i like white beans/black eye peas smoked chili powder (*ancho*) sweet peppers/onions lots of garlic jalopino peppers (3-4) cayene for heat. sometimes i'll hit it with a little lime juice.
thats my basics my wife prefers kidney beans so im usally making it 1/2 kidney 1/2white beans
i like mine with a pbj (my favorite school lunch chili and pbj sand)
my wife use to laugh at me till she tried it good spicy chili bite of pbj mellows heat a drink of nice cold beer to wash it down.
hell yea.thats good eats
thanks for posting topic
ron

Unabashed, I guess someone over there knew my PawPaw. And yep, I miss goin fishin w/ my PawPaw also.

Many folks put a dash of BP in their chili. Shanghai Jimmy put lemon juice in his chili for making chili rice. I made the lime juice change to his recipe and liked it. A little lime juice never hurt anything.
Joe

Chili is not chili without... chilis!

maybe it's time to unearth this chesnut for Scott

The same people who put beans in chili also put ketchup on a hot dog, use Miracle Whip, dip pizza in ranch, mayo on fries, double dip chips, drink chocolate Yoohoo, put ice in wine, drive slow in the fast lane, TYPE IN CAPS,FEEL FREE TO ADD TO LIST...LOL....RUSS

Russ, I had forgetin bout this thread, what fun! Oh, I have done all you mentioned above, all but double dip and drive slow in tha fast lane.

And oh, try this... a smoked oyster droped in a good bowl of chili, just long enough to get it hot, and then spoon it out, mmmm.
Joe

quote:

Originally posted by Russ Jackson

The same people who put beans in chili also put ketchup on a hot dog, use Miracle Whip, dip pizza in ranch, mayo on fries, double dip chips, drink chocolate Yahoo, put ice in wine, drive slow in the fast lane, TYPE IN CAPS,FEEL FREE TO ADD TO LIST...LOL....RUSS

I put beans in my chili. Never put ketchup on my hot dogs, hate Miracle Whip, never dipped my pizza in anything, fries with ketchup or vinegar only please, only double dip when I'm alone, have no idea what chocolate Yahoo is, only use ice to chill the bottle, use the fast lane only for passing. FEEL FREE TO STEREOTYPE OTHERS ALL YOU WISH.

quote:

Originally posted by NebGuy

quote:

Originally posted by Russ Jackson

The same people who put beans in chili also put ketchup on a hot dog, use Miracle Whip, dip pizza in ranch, mayo on fries, double dip chips, drink chocolate Yahoo, put ice in wine, drive slow in the fast lane, TYPE IN CAPS,FEEL FREE TO ADD TO LIST...LOL....RUSS

I put beans in my chili. Never put ketchup on my hot dogs, hate Miracle Whip, never dipped my pizza in anything, fries with ketchup or vinegar only please, only double dip when I'm alone, have no idea what chocolate Yahoo is, only use ice to chill the bottle, use the fast lane only for passing. FEEL FREE TO STEREOTYPE OTHERS ALL YOU WISH.

WELL DONE...russ

quote:

Originally posted by Russ Jackson



WELL DONE...russ

Thank you.

Yahoo is a drink that comes in a bottle. Mmmm, I'm wantin some!

Bout the smoked oysters in chili, no one else tried it? So sad.
Joe