Hey Tiki...

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MikeS.
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Hey Tiki... - Sun, 09/24/06 12:33 AM
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Please post your chili receipe, the one w/o beans.

MikeS.

LOTTOEDGE
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RE: Hey Tiki... - Sun, 09/24/06 1:45 AM
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MikeS,
Check this place out.

http://www.chilimysoul.com/

PapaJoe8
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RE: Hey Tiki... - Sun, 09/24/06 12:57 PM
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Welcome to roadfood Lotto! That is a neat chili web site! There is lots of chili stuff here also. LOTS! There are things you wont find anywhere else.

Mike, I was just about to ask you to do the same thing. There is a chili recipe thread here somewhere that would be the best place maybe. I'll see if I cn find it. I do not know how to post those links though.
Joe

MikeS.
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RE: Hey Tiki... - Wed, 09/27/06 6:23 AM
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PapaJoe, what were you going to ask me? I lost your thought...sorry

MikeS.

PapaJoe8
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RE: Hey Tiki... - Wed, 09/27/06 11:39 AM
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Mike, "to please post your chii recipe". Where is that chili recipe thread? That would be the best place I think? I will go try to find it.

Hmmm, where is Tiki?
Joe

tiki
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RE: Hey Tiki... - Wed, 09/27/06 12:02 PM
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Here i am---and here it is-----
his is the authentic Texas "Bowl of Red."

2 tablespoons vegetable oil
2 large onions, coarsely chopped
5 cloves garlic, crushed
2 to 2 1/2 pounds lean boneless beef, cut into 1/2-inch cubes
3 tablespoons Gebhardt chili powder
1 tablespoon paprika
1 teaspoon crushed dried hot peppers
2 teaspoons cumin
2 teaspoons Mexican oregano
1 cup hot water
1 teaspoon salt
1 to 2 tablespoons Masa Harina

In a large Dutch oven heat the oil over medium heat. Add the onions and garlic and sauté until very lightly browned.

Add the beef cubes in several batches and brown on all sides. When all the beef is browned, add all remaining ingredients except the Masa Harina. Bring to a simmer, then cover and cook over low heat for 3 to 4 hours until the meat is very tender. If too much of the liquid cooks away, add some more hot water during the cooking. Adjust salt and chili powder, adding more to taste if desired.

To thicken the chili, mix the Masa Harina with a little cold water, then add this to the chili while it is still simmering. Cook the chili 10 to 15 minutes longer.

Serve the chili in bowls with saltines and cooked pinto beans on the side.

Enjoy!

PapaJoe8
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RE: Hey Tiki... - Wed, 09/27/06 1:12 PM
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Thats tha real deal Tiki! I get to beat mike to the punch w/ a big thank you!

I brought up that old chili recipe thread but your recipe works just fine here.
Joe

EdSails
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RE: Hey Tiki... - Wed, 09/27/06 8:44 PM
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LOTTOEDGE.....Chili My Soul is good and they do give you samples before you order it-----but if I remember correctly it cost me like $12 for a bowl of chili, a few carrot sticks and a soda. They do have a good variety but not all types are available every day. Have you tried it?

tiki,
Looks good. I do it similar but use pork cubes as well 1/2 and 1/2 with the beef for variety. Chili is Food of the Gods!

PapaJoe8
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RE: Hey Tiki... - Thu, 09/28/06 2:26 PM
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Well daaa, Mike and Tiki's recipes are both on page 1 in the chili recipe thread.
Joe

roossy90
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RE: Hey Tiki... - Sat, 09/30/06 4:48 PM
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quote:
Originally posted by LOTTOEDGE

MikeS,
Check this place out.

http://www.chilimysoul.com/

What a great link!
Thanks!!!!!!

oltheimmer
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RE: Hey Tiki... - Sat, 09/30/06 10:46 PM
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quote:
Originally posted by tiki

Here i am---and here it is-----
his is the authentic Texas "Bowl of Red."

2 tablespoons vegetable oil
2 large onions, coarsely chopped
5 cloves garlic, crushed
2 to 2 1/2 pounds lean boneless beef, cut into 1/2-inch cubes
3 tablespoons Gebhardt chili powder
1 tablespoon paprika
1 teaspoon crushed dried hot peppers
2 teaspoons cumin
2 teaspoons Mexican oregano
1 cup hot water
1 teaspoon salt
1 to 2 tablespoons Masa Harina

In a large Dutch oven heat the oil over medium heat. Add the onions and garlic and sauté until very lightly browned.

Add the beef cubes in several batches and brown on all sides. When all the beef is browned, add all remaining ingredients except the Masa Harina. Bring to a simmer, then cover and cook over low heat for 3 to 4 hours until the meat is very tender. If too much of the liquid cooks away, add some more hot water during the cooking. Adjust salt and chili powder, adding more to taste if desired.

To thicken the chili, mix the Masa Harina with a little cold water, then add this to the chili while it is still simmering. Cook the chili 10 to 15 minutes longer.

Serve the chili in bowls with saltines and cooked pinto beans on the side.

Enjoy!


That is one great looking recipe tiki. You use even more onion and garlic than I do! Gebhardt's is one of my favorite chili powders but I recently tried Mexene for the first time ever and was impressed. I'll be trying it again. I almost never thicken chili anymore in any way other than letting it cook down.

What cut of beef do you favor?

tiki
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RE: Hey Tiki... - Sun, 10/1/06 12:42 PM
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What cut of beef do you favor?----cheap cuts--esp. chuck--whatever is on sale that week works for me--slow simmering will make it all nice and tender and the seasonings will make for the flavor--and i like the flavor of fats buts not so much as to make it so greasy that you see grease floating in big puddles in the chili.--i will sometimes render the fat trimmings down seperately to use to saute some vegies--onions and peppers---to cook with my beans.

MikeS.
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RE: Hey Tiki... - Fri, 10/6/06 12:21 AM
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Thanks Tiki, took me awhile to get back here but I'm putting that receipe away for use soon.

MikeS.

tiki
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RE: Hey Tiki... - Tue, 10/10/06 2:19 PM
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Your welcome!

CajunKing
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RE: Hey Tiki... - Thu, 10/12/06 1:44 PM
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Hey Mike and Tiki

Do you smell that??????

It turned down right cold and I made a pot of red this morning, the whole house now smells of chili.

I copied your recipe, it is fairly close to the one I have used for years except I never really measured anything, it was all by eyeball.

When I chow down later I will think of yall

MikeS.
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RE: Hey Tiki... - Mon, 10/16/06 2:20 AM
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Cajunking, I smelled that all the way out in Calif. where I was visiting last week. Boy it sure smelled good!

MikeS.