Your fantasy chili parlor, what kinds to serve?

This idea came up on anouther chili thread but we thought this needs it's own thread. What kinds of chili would you serve? My idea would be to serve the best famous and regional chilis. Texas, Cinci, California, New mexico green chili. What would be on your list?

What else would you serve besides chili? I know, I know, BEER! But what else to eat?

What would be a good name for such a place.

All ideas welcome.
Joe

Name, PapaJoe's chili heaven. Serve Sundancer Tn skillet cornbread amd Aleswench beer and/or Bushie's Margaritas. For desert Grandma Betty's banana puddin'.

MikeS.

Ohhh wait, 1st ya gotta decide, beans or no beans....

The new Tolbert's here in Texas has chili w/ and w/o beans. And, some Bushie beans on the menu. Some folks may come just for a great bowl of beans.

Yep, the Tn cornbread is a must, with and w/ and w/o jalapenos. maybe a mexican cornbread also? And tha puddin sounds like a good thing also. The beer and Busie's sounds good to.

Not a bad name but might need more work. I like the ChiliUp name of that California place but it's taken. How about Chili Time. Folks could say, hey... it's chili time.
Joe

I think just calling it "Papajoes" has a nice ring to it........

This is fun-

OK- I think I'd make a few different types of cornbread- two standards one of which is the sweet style and I'd have a feature cornbread of the day which might have chilis or some sort or cheese added.

Garlic toast, texas toast, rice, spaghetti, tortilla chips or salsa would be other possible sides.

For chilis I would add to the list a white chili made with ground chicken or turkey and a veggie chili or again have less popular chilis rotating as a daily feature.

For add ons- cheeses-monterrey, jalapeno jack, cheddar and some form of queso blanco
-diced onions, green onions, diced tomatoes, diced avocado, diced black olives, sour cream

You need to cook some hot dogs to put under that chili. Then you'll have something. I suggest an all-beef, eight to a pound, natural casing, from either Sabrett, Hebrew National or Best Provisions (Newark, NJ). Oh, and get some Martin Potato roll hot dog buns to serve 'em on. Butter and toast mine, please. Hey, have any slaw for the side?
The Bear

Ok Ann, maybe PapaJoe's? I think there is a papajoe's restaurant of some kind already though.

Yep, white and vegy chili.

Salsa, this is fantasy, we don't have to rotate things. I have an idea of vac sealing and freezing the chili in serving portions. That just makes it better, right? Not sure how to heat it up though? You could have lots of kinds that way, and no waste. And lots of cornbreads, and we need all that other stuff you mentioned, but don't forget satltines.

And yep Bear, great dogs and burgers, and slaw. Butter and toast, no prob mate! And, maybe a famous coney sauce?

You also need to offer an option of a freshly baked potato to go under that chili, as well as some Frito Scoops (for a walking chili/taco). By the way, I came across a company called Old World Cone Company/Walking Taco Cone Company ( http://www.oldworldcone.com/taco_cone.html ) which offers a mix as well as pre-made taco-shell-tasting cones which you could use for a walk-up serving container for your various chilis.

For a name, how about Chili Today (slogan: "It's Chili Today!" or "It's really Chili Today!") or maybe Ultimate Chili?

6star, a guy tried the cones at a fair years ago but all they had was sweet ones for ice cream back then. Is a good idea I think with the cones you mentioned. I guess we need a drive through for those? And, yep, taters and Fritos of coarse. How about a frito pie wrap, gota compete w/ Sonic.

I like those names. Names to get folks talkin chili are good.

Speaking of taco's??? But, no fish tacos. Just tacos made w/ things that go in chili. Unless someone has a fish chili recipe? :~)
Joe

OK, "It's Really Time for PapaJoe's Ultimate Chili Today". We will need a really BIG sign! :~)
Joe

Hello All,
PapaJoe8, a great thread.
At times, I like fresh rolls with chili and other times, flour tortillas. Not to offend
anyone, but I've never been a cornbread soul.
And again, at times I like chili with french fries, (not often, but it works.)
I can take chili with or without beans, so offer both.
Sometimes I have chili in the frig and don't want a bowl, so I take white tortilla chips,
put chili on them, spinkle them with cheese, warm them as a treat.
There is a chili-sloppy-"Papa"Joe that must be part of the menu.
Chili Dogs and chili burgers could be on the menu.
Many people like beer with their chili dishes, but I love Dr. Pepper.
The sweetness of a soda with the warmth and hotness of chili are a good blending.
Enough of my mind now...
Take Care,
Fieldthistle

Ya gotta have Cafeteria style, that soupy, bland red stuff with broken up spaghetti (or macaroni) in it for the kid in all of us . Oh the memories.

Field, some good hot rolls sound fine to me. Chili on the tortilla chips sounds like chili nachos. The slopy papas, we might need a recipe for those. For those who don't drink, a Dr Pepper is a must w/ a bowl of Texas chili. Regular DPs, and we could even sell the cane sugar ones from Dublan Texas. Other high end sodas are a good idea I think, like that Bull Dog root beer.

Ok Pat, chili mac, the other kids will like that to. But??? must we call it "school cafeteria chili mac"?
oe

My grandfather made a chili that was probably heresy to some...but it sure tasted good..it was thin, full of pinto beans, hamburger meat, chili powder, onions, tomato sauce, brown sugar and other stuff of which I have no idea...

Since it's a fantasy chili parlor, I get to pick without regard to how well this or that blend might sell...

1) The basic. Cubed beef, onions, garlic, cumin, mex oregano and chili powder, thickened with masa.

2) Basic American; add ground beef, tomatoes, and offered w and wo beans.

3) White chili, same as #1 but using chicken breast and chicken broth, navy beans and no tomatoes.

4) Cincy style, of course. 3 through 5 ways.

5) New Mexico style, cubed pork and lots of fresh chiles.

6) A rotating special of various worthwhile recipes. I had a Jane Butel recipe that I always liked; cubed beef, sesame and caraway seeds.

Additional dishes: cornbread of course. Stewed seasoned pinto beans. Spanish rice. Fried tomatilloes. Stewed tomatoes. Chiles rellenos. Hoppin' john and rice. Enchiladas. Stuffed peppers.


tOM

Thanks Olth. Yes, the roadfood folks are great for sharing their ideas. About the cones, I have never tried one but it just sounds like a good idea if? they work right. I saw something about chili on a stick somewhere, sounds crazzy but? And yes, some folks like more than one kind of bean, and some like several kinds in their chili.

Jenn, sounds good! We can call that "Grampa's Chili".

Mosca, all sunds good, especially your additional list. What to Call Jane's chili? Can we use folks names and recipes? It's a legal issue I guess.
Joe

PapaJoe,

It was called Oktoberfest Chili. It was a basic cubed beef chili, no tomatoes, but with those additional spices. It was in the cookbook Chili Madness. I have no idea where that cookbook is now, probably in a box somewhere.

I would like the idea of a rotating weekly special, something to keep regulars always interested. There are literally THOUSANDS of chili recipes available on the internet. I collected chili recipes for years, since the mid-70s; I had thousands, and my collection is dwarfed by what I found on the internet. I NEVER refer to it any more. Well, except for now, when I was looking for Oktoberfest Chili.

Here's the best database for chili recipes that I know of. It used to be several thousand, but there was a database failure or something. http://www.g6csy.net/chile/chili.html


Tom

Thaks Tom! Yep, the volums of chili recipes is mind boogling, on tha net, in books, here at roadfood. How to choose a few for our chili parlor? Well, that is what this thread is about I guess. To have mamy many different chilis Salas suggested a daily rotating fature. Mosca, you suggested a rotating weekly special. Maybe a "chili cooks special"? Make a big batch and when it's gone, it's gone? The problem I see with this is that if it turnes out real good, folks will want that chili when they come back next time..

Any comments on my vac seal freezer bag dea? Freeze in portion size bags, heat and serve as ordered, no waste. Maybe freeze in daily use portions, but with lot's of chilis there would still be some waste with this idea. My thought is that chili just gets better after being frozen and thawed. Comments on this, and on how to heat it up when ordered, would be interesting.

Here is anouther wild idea... give out the recipes for all menu items. Even the rotating specials. If someone makes one of our recipes, and serves it to their friends, what great advertising! Oh, if it turns out good that is.

Oh, here is a link for Tolberts in Grapevine Tx.

www.tolbertsrestaurant.com

Ther menu is worth a look. They also have a store that sells Texas kinda stuff, Tolberts Trading Co. That web site has no info yet. A store for us to sell all kinds of chili things is a good idea, I think.
Joe

Gotta have holiday chili's too

like right now would be the perfect time for venison or turkey chili.

Here's my choices

Cincy Style
TX Red
NM Green
White

for sides

black beans and rice, red beans and rice
corn bread
hot rolls
oyster crackers
saltines
french fries
garlic bread with cheese

I would make it a (don't kill me folks) buffett style place, where you could sample everything or mix and match.

Cold Adult Beverages available
Iced Tea (s & us)
Pepsi Products
Milk (cuz some of us like it too durn hot)

a little off topic but chili / chile related

anybody else subscribe to chile pepper magazine??

They have a really good turkey chili recipe in this edition.

No CK, but maybe we need to? Oh, can we use your flour tortilla banana fosters recipe in the fantasy chili parlor desert menu?
Joe

sure thang, it would soothe those scorched tongues

PJ8 you would love chile pepper magazine

their website is

http://www.chilepepper.com

Thanks for the link CK! Shoot, I missed ZestFest 2006 in Ft. Worth! Maybe next year?
Joe

About the chili to serve. Here is my short list of the famous chilis.
1. Chasen's L.A. Chili
Might be the most famous chili ever.
2. Benny Binion's Chili
Real Texas chili served at the Horseshoe Casino in L.V.
3. Shanghai Jimmy's chili rice
A Dallas instatution for many years.
4 The Best Cinci Chili - 1 to 5 ways
Our choice from the town famous for It's chili.
5. Championship Competition Cook Off Chili
Many compete but this one's a winner.
6. New Mexico Green Chili
A great chili from a great state.
7. ????

Now for the maybe not quite so famous chilis.
Joe

PapaJoe8,

I think that you could always rotate a special back in, or keep it by popular demand. I think one of the nice things is that our fantasy chili parlor won't be rigid. If folks like stuff, we can accomodate them.

I definitely like the idea of selling the product frozen in vacuum packed bags, but the recipe thing is a bit much. After all, there are those thousands of recipes on the 'net.


Tom

quote:

Originally posted by cajunking

Gotta have holiday chili's too

like right now would be the perfect time for venison or turkey chili.

Here's my choices

Cincy Style
TX Red
NM Green
White

for sides

black beans and rice, red beans and rice
corn bread
hot rolls
oyster crackers
saltines
french fries
garlic bread with cheese

I would make it a (don't kill me folks) buffett style place, where you could sample everything or mix and match.

Cold Adult Beverages available
Iced Tea (s & us)
Pepsi Products
Milk (cuz some of us like it too durn hot)

papajoe - I had thought of the food saver approach to individual portions, too, or maybe just ziplock or glad bowls. You could keep the best selling chilis on the stove, at least during meal times. Keep less commonly ordered chilis in the fridge and just ladle out as much as you need to heat up. I'm pretty sure this is the way a lot of places serve it -- I've had lots of bowls that were not heated through in my quest for good restaurant chili in Houston. Keeps the chili from cooking down too much and the meat from overcooking and disintegrating. Infrequently ordered chilis could be kept in the freezer. I've never worked in food service so I have no idea as to the regulations that might affect this, though.

I've always heard chili improves the next day on reheating and I know that's true. I never try to correct a pot of chili the day it's made unless I'm sure I made a big boo-boo. I just adjust as needed if I'm having a bowl then but wait until the next day to taste it on reheating to see if it really needs anything. Often it does not.

I've heard chili gets better with freezing but I don't know for sure. I only freeze leftovers and I can never remember what it tasted like before freezing!

CK, yes, would be great to have venison chili. Maybe a smoked turkey chili along w/ a chicken chili? Bufett style, interesting idea. I would be afraid there would be to much waste though. A "chili judge sampler" on the menue might be neat I think, maybe a bunch of chilis in small plastic cups. Hmm, maybe those cups could be used if someone wanted to try a sample of a certain chili? Folks will ask for samples I bet.

Mosca, I had not thought of selling take home frozen chili but... why not. The recipe idea, yur right, zillions on the net. Maybe have ours available in the chili store? I am pretty sure folks will ask for the recipe of a chili they really like.

Olth, how bout just "chili empanadas". Neat idea! The chili would need to be thick so it didn't run all out when you took a bite. Your rotating ideas sound good. The trick would be keeping chili hot enough but not becoming over cooked. We for sure dont want to serve a bowl that is not good and hot. I did freeze some of my best batch of Benny Binion's chili because I wanted someone else who had ctually tried Benny's to taste it. It was in the freezer for 4 mos. or so. It tasted the same as it did before I froze it, to me anyway. I had pleanty of time to thaw and reheat though. Geting frozen chili ready to serve in a hurry might be hard?

Did my list of "famous" chilis get em all, no #7? Hmm, maybe Wick Fowler's and Carroll Shelby's? Those ARE kinda famous.
Joe

Olth, didn't you know the chili parlor is to be located in Brooklyn? Hard to get a great bowl of chili there!

:~)) Just joking but, I have heard of Earl cause he makes some good hot links, but who are those other folks? They must be from somewhere way down south, like Houston?

We want locations all around the country. It will be a roadfood chain cause we maintain ownership, and the Sterns will review us. Hey, this is fantasy... right?

I like the local angle though! You could do that wherever. A few famous local folks chili will draw people in, and make the news big time! Bring new local celeb chilis in from time to time. This idea just keeps sounding better and better. Laura Miller's "city hall" chili will be REAL big in Dallas. Oh, there is a kinda famous "dallas jailhouse chili".

I think Chasen's might be the most famous chili in the world. If not, wonder what is? And, I like the Liz angle, a story about each chili would be neat and get folks talkin. Liz had Chasen's chili flown to wherever she was making a movie. So did some other famous people. Stories about Benny and Jimmy should be on menue when their chilis are served. Oh, and the new book, just out about Benny, will be available in the "Chili Store".

Surviors of the Wake Island prisoner of war camp will for sure order Jimmy's chili. Oh, well It IS a great WW2 story about Jimmy and the brave men who were at that POW camp! Jimmy's will be the best selling chili at our Cinci, and other Ohio, locations! It's the celery thing about Jimmy's that will make it a great seller there. But, Jimmy's is served chopped and on top, as an option, not cooked in the chili, like some Cinci folks do. We can cook the celery in the Cinci chili we have on the menu. We can have a Cinci w/ and w/o celery I guess. Those Cinci folks will also go wild about having some "Real Texas Chili" served over sketty! Hmmm, maybe not?

Olth, I knew I would get your comment from someone about Wick and Carroll's chilis. My bet is that folks would order it just to see if we make it better that they do at home. Oh, and we will! And... they will be back for more. If I knew of a place that made things I like, and make at home, and that were as good or better than I make them, I would eat out more often. My other bet is that those two chilis will be the top selling menu items, esecially in Texas. I know, I know, I might be kinda crazzzzy!

Bricks? They sell those in grocery stores. Lets sell our chili in those vac freezer bags. Cut into business, or a pluss??? hey, I'm not sure?
Joe

As usual I am coming late to this topic. I'm using brown text because whilst most folks call chilli a "bowl of red" it, in truth, is usually brown.

I've been in a number of chilli parlours all over the country. And the most successful ones have a simple menu and cater to the taste of their clientle. And I learned about chilli from Joe DeFrates, the only man to win both the CASI and ICS titles.

Were I to hit the lottery I'd start a chilli joint - which has been a pipe dream of mine for some time. I'd run it as long as the money held out. For the menu:

Red Chilli: Made from my own recipe that I serve at chilli suppers and cook in ICS cook offs (win prizes with it, too). In Mild, Medium, Hot varieties. Made with beef and suet and damn the trans-fats (but, that's another thread). With or without beans by using a double dip method to mix the beans into the chilli in the bowl. Served with buttermilk biscuits on the side or oyster crackers.

Chilli Mac using the chilli from menu item #1. Available with meat only, or meat and beans, cheese, chopped onion. Not Cincinatti chilli as allspice in chilli is a taste I never acquired. Served with buttermilk biscuits on the side.

Chilli Dogs using a good 1/4 lb all meat weiner and your choice of mild, medium or hot chilli meat from menu item #1. Options of yellow mustard and/or onions.

Tamales - either by themselves, with some bean gravy, or submerged in a bowl of chilli to make a double-header.

Hamburgers/Cheeseburgers - as straight sandwiches or smothered with menu item #1. In Baja Oklahoma this is called Chilli Size.

A nice beef stew for those who don't (gasp) do chilli. Served with buttermilk biscuits on the side.

Chile Verde Stew: Medium and Hot versions. (made with pork) Served with buttermilk biscuits on the side.

Coffee, Ice tea, Soda, Milk, Buttermilk and Beer (no lite beer allowed)

uh..about the chile verde stew..
it's ALWAYS served with tortillas.

Soooo, your a fellow chili head Howdy! Never to late for jumpin in on this thread, welcome! Nice menu! Tamales, of coarse. You may be the first to mention them? Hmm, I need to re read page 1.
Joe

Ok Xannie, tortillas it is. They are on page 1., white and yellow corn, along with about 6 kinds of cornbread, lots of breads, and all kinds of crackers. Hmm, we forgot flour, or did we? Xannie, crunchy or soft tortillas? Hey, we'll have both, but what is the standard w/ tha verde stew? Oh, and xannie, how bout stuffed chili peppers, red and green?

The chili CFS is worth a look at the dallasfood.org CFS link here. You gota click the link to see it. Sounds knda weird but? Folks would talk! A great chicken fried steak w/ or w/o chili, works for me! It's a small bowl served on the side. You can put it on top or just have the chili as a side.
Joe

quote:

Originally posted by xannie_01

uh..about the chile verde stew..
it's ALWAYS served with tortillas.

In your restaurant that may be true. In MY greasy spoon you get buttermilk biscuits, crackers or nothing

quote:

Originally posted by PapaJoe8

Soooo, your a fellow chili head Howdy! Never to late for jumpin in on this thread, welcome! Nice menu! Tamales, of coarse. You may be the first to mention them? Hmm, I need to re read page 1.
Joe

It may just be a Springfield, IL thing but, the tamale submerged in a bowl of greasy ol' tavern chilli has long been a tradition. It's called a "double header" for reasons of which I have no knowledge. Been cooking chilli in competition for twenty years or so. Win a prize with it now and then - but, it's getting tougher than it used to was.

quote:

Originally posted by Howdy Doodat

quote:

Originally posted by xannie_01

uh..about the chile verde stew..
it's ALWAYS served with tortillas.

In your restaurant that may be true. In MY greasy spoon you get buttermilk biscuits, crackers or nothing

So your going to cater to the tastes of your customers but you're only going to offer biscuits and oyster crackers . And no Cincinnati chili because you haven't acquired a taste for it .

I like biscuits and chili; I'd have biscuits available at my chili parlor. Chili on biscuits (a split, warm biscuit on a plate with chili ladled over it) is a favorite snack for me. I like biscuits better than regular cornbread with chili but not better than a chili cheese cornbread with red and green peppers, cheese and corn included.

I've never seen 'chilli' on a menu in Texas; nor have I ever seen 'chilli size' or chili size to refer to a chili burger or chili cheese burger.

What chili parlors in Texas have you visited?

Is that you Howdy? Love the apron. There was a story on the "Sunday Morning" news show about them today.

I bet when Xannie makes a roadtrip to Springfield, just to sample your Chili Verde Stew, you will have some tortillas on hand. Oh, when I come I want some saltines ( its a Texas thing ) w/ my bowl of your own recipe "Hot Red Chili". Ok, I'll try the buttermilk bisquits to.

When I started this thread I was expecting a lot of diiierent ideas about the kinds of chilis to serve, and what needed to be served with it. What I was not expecting is how many folks would actually like to open a chili place someday.

My question is how to serve a hot, but not overcooked, bowl of chili over a long period of time. This has me puzzled. My chili joint will be open for breakfast ( steak, eggs, and chili, mmm ) and will also be open until the late night ( after the bars close ) crowd gets there. Hey, my place is just fantasy so... why not??? Oh, in some places the bars never close. I'll be open 24 hours there.
Joe

quote:

Originally posted by oltheimmer

So your going to cater to the tastes of your customers but you're only going to offer biscuits and oyster crackers . And no Cincinnati chili because you haven't acquired a taste for it .

Now you're catching on. I know my clientele. They do oyster crackers in Red Chilli. No crackers at all if the chilli is sufficiently thick. And Cincinatti style (Greek) chilli is not popular here. Chilli Mac or Chilli Three (Four or Five) Ways is quite popular. But, hold the allspice and cinnamon. And if I served tortillas with my Verde I'd get all sorts of questions about "What are we supposed to do with these?" Biscuits and erster crackers they understand.

quote:

I like biscuits and chili; I'd have biscuits available at my chili parlor. Chili on biscuits (a split, warm biscuit on a plate with chili ladled over it) is a favorite snack for me. I like biscuits better than regular cornbread with chili but not better than a chili cheese cornbread with red and green peppers, cheese and corn included.

Thy that over Red Lobster Cheese Biscuits. Yuuuuummmmm!!!

quote:

I've never seen 'chilli' on a menu in Texas; nor have I ever seen 'chilli size' or chili size to refer to a chili burger or chili cheese burger.

That's because y'all dunno how to spell chilli. In Illinois. by law, it is spelled with two "l"s. That is because the Nahutal in Central America - where chilli originated spelled it that way. Also, the Oxford Dictionary of the English Language (what we supposed to speak) spells it as "chilli" for the preferred spelling - with the lazy, single "l" version as a variant.

quote:

What chili parlors in Texas have you visited?

Texas Chili Parlor in Austin; Zowarka's Texas Grill & Chili Parlor in Victoria; H&H Cafe & Car Wash in El Paso (not really a chili parlour but, good all the same); a little greasy spoon diner in Shamrock whose exact name excapes me - sort of an Eat Gas For Less place;several others around the state - but the ones named were the memorable ones.

quote:

Originally posted by PapaJoe8

Is that you Howdy? Love the apron. There was a story on the "Sunday Morning" news show about them today.

Yeah, guilty as charged, y'r Honor. At the New Berlin County (IL) Fair Regional Cook-Off last year.

quote:

My question is how to serve a hot, but not overcooked, bowl of chili over a long period of time. This has me puzzled. My chili joint will be open for breakfast ( steak, eggs, and chili, mmm ) and will also be open until the late night ( after the bars close ) crowd gets there. Hey, my place is just fantasy so... why not??? Oh, in some places the bars never close. I'll be open 24 hours there.
Joe

The steam table is your friend. Keep the meat and beenz separate. You can hold the meat sauce at 160oF for a loooooong time without ruining it. Beenz too, but, not beenz and meat together.

Olth, I was typing my post same time as you. Hmmm, what to say? How about... can we have chili peace?... Howdy can have his place in Springfield and Olth can have his in Houstin. Mine will be in every city but those two.

Since I have both you guys attention, have you read my thread about hard to read threads in the Msc. section? I love your pics but would be neat if you could resize them so this thread is easier for many folks to read. If not, no biggie. Please don't delete the pics.

Now, if only Xannie will tell us what kind of tortillas are the best to serve w/ Salsa Verde Stew.
Joe

fresh soft flour tortillas

quote:

Originally posted by PapaJoe8

Olth, I was typing my post same time as you. Hmmm, what do say? How about... can we have chili peace?... Howdy can have his place in Springfield and Olth can have his in Houstin. Mine will be in every city but those two.

I didn't realise that clarifying was considered an argument or war. Given the regional differences what sells and is "normal" in Baja Oklahoma may not fly in Spring-A-Leak, IL. We're pretty provincial and set in our ways. I just thought it was friendly banter. To quote Tom Nall the guy who makes Wick Fowler's 2 Alarm Chilli Mix "If you can't have fun at this, what's the point?"

I was serious BTW about the chiLLi spelling being the law in Illinois. Some politician with too much time on her hands got a law passed. And our dumb-ass governor (is there any other kind?) signed off on it.

quote:

Since I have both you guys attention, have you read my thread about hard to read threads in the Msc. section? I love your pics but would be neat if you could resize them so this thread is easier for many folks to read. If not, no biggie. Please don't delete the pics.

No I haven't. But, I will try to find it. I didn't realise that the picture(s) could be a problem. I'll try to do better in future.

Ahhh, soft flour, thanks Xannie! If you asked 10 Texans I bet only one would know that. How many folks from Illinios would know I wonder? Nm, everyone knows I am sure.

Howdy, yes, all in fun. You can have chili peace without ever having a war. About the "chili" spelling, some neat stories about how that came about!
Joe

Hi hey howarya Howdy(sorry I had to) I noticed that can of Red Gold. They're about my favorite brand (ketchup too). Do you use it in particular or just because? I love all their products. To me they're about the freshest and ripest tasting tomatoes in a can. Not real acidic because they get most of the sugars out in the ripening I believe.

Hey Joe I just come over here from another thread and figured I'd have to throw in "Chili of the Moment " on your chili parlor(hole) menu. Just made up of pieces and parts and what at least for the moment sounds like a good idea. Which to me is what it's about. Campfire is extra!

quote:

Originally posted by Pat T Hat

Hi hey howarya Howdy(sorry I had to) I noticed that can of Red Gold. They're about my favorite brand (ketchup too). Do you use it in particular or just because? I love all their products. To me they're about the freshest and ripest tasting tomatoes in a can. Not real acidic because they get most of the sugars out in the ripening I believe.

I use Red Gold by choice. They are the best of the best and I will pay more for them if I have to (don't tell the folks down the grocery) but, they are usually less by a few cents than the "national" brands like Del Monte and Hunts.

Pat, "chilli of the moment", good idea! It's on the menue. "Never the same, always an adventure" cold be what to say on the menu?

Howdy, this border is beter but I must stil scroll sidways to see who made the post. And you never answered, is that you?

And, was it a sign painter that mispelled chile, so now thats why we call it chili?
Joe

Hey PJ8

I was thinking of dessert

I love making chocolate chess pie, what if we spiced it up a bit and added some heat to the chocolate??

You would get the sweetness of the chocolate and then the kick of the cayenne!!

Sounds like another dessert to add to your menu.

Maybe some jalapeno ice cream on top.

Neat idea! Sounds like we have at least three good items for the desert menue! Sounds great CK! That jalapeno ice cream can be ordered on the pie, or alacart. I think there may be a few more deserts on P1.?

When I was a kid the Tex Mex places would serve sherbert, lime I think? Was good after a big plate of enchaladas covered with chili!
Joe

sherbet is a good thing after a chile burn, I always loved lime and orange

Ok, that settles it, sherbet (so thats how you spell it) is also on the desert menue.

The "famous / regional chili" part of the menu is close to done I think, #1 thru 6 + local famous chilis. Oh, I forgot Carroll's and Wick's chili! I stumbled upon a gourmet recipe for Carrol's at "recipe source" sounded good. I bet Wick has one also. Yep, just founds Wick's recipe from 1967. He says that if it's to hot, drink a quart of buttermilk. We can just use the season packs and add to them, make it good and folks will come.

The desert menu has a good start, as does the drink menu. The sides menu is well on it's way. We also have a few other menu items besides chili.

The not so famous part of the chili menu is what needs some work, including it's name. We have the "chili of the moment" but what else? Ah, what about the low carb "black soy bean chili" mentioned on another thread? And chicken, turky, venison, and vegie chilis. I know I forgot some!

Oh, the hot wing "finger food" soup is a must have! Ahhh, what about the "soup and salad" section of the menu?
Joe

Yep, I forgot to mention quite a few "not so famous" chilis from page one.

Grampas Chili

Chili slopy "papa" joe's

Octoberfest chili

Jane's chili

School cafateria chili mac

Did I miss any chilis from P1.?

Olth is working on the chili cone idea. It needs to be real thick chili so it does not run all out when you take a bite.

From P2.;

Bowl of red

Bowl of red chili mac

Double dip chili

Double header chili
Joe

quote:

Originally posted by PapaJoe8

Yep, I forgot to mention quite a few "not so famous" chilis from page one.

Grampas Chili

Chili slopy "papa" joe's

Octoberfest chili

Jane's chili

School cafateria chili mac

Did I miss any chilis from P1.?

Olth is working on the chili cone idea. It needs to be real thick chili so it does not run all out when you take a bite.

Is it still chilli if there is no gravy??? Something doesn't ring quite right here. I think this may have potential - but, it's gonna take a LOT of work.

quote:

From P2.;

Bowl of red

Bowl of red chili mac

Double dip chili

Double header chili

Here's my current chilli supper recipe, freely shared.


MMMMM----- Recipe via Meal Master (tm) v8.06

Title: The Recipe For Chilli Supper Chilli
Categories: Beef, Chilli, Stews
Yield: 5 Gallons

10 lb Ground chuck
8 oz Suet
6 Ribs celery
2 Jalapeno peppers; minced
1 #10 can of tomato sauce
1 tb Chicken base and
1 tb Beef base in
3 qt Boiling water
-=OR=-
48 oz Can chicken broth
-=AND=-
48 oz Can beef broth
8 oz Chilli powder (Baron's Spice Co. #5640)*
2 1/2 oz Cumin; ground
3 tb Brown sugar
3 tb Onion powder (granules)
1 1/2 tb garlic powder (granules)
1 1/2 tb Salt
1 tb Oregano; dried, crumbled
1 tb White pepper
1 tb W powder
3 tb White vinegar
1/2 tb Prune juice

MMMMM-------------------------NEXT-DAY-------------------------------
5 tb Chilliman chilli mix
1 tb Cumin
1 ts Salt
3 #10 Cans Brooks Chili Hot
-Beans

* The successor company to SpiceCraft

This should produce 3 gallons of chilli sauce;
Refrigerate overnight then:

With the addition of the "next day" spice dump and the beans,
there should be 5 gallons of chilli. This should serve:

80 eight-ounce bowls of chilli.
or 64 ten-ounce bowls
or 58 eleven-ounce bowls.
or 40 pint carry-outs

MM Format by Dave Drum - 15 August 2004

MMMMM

I made up a batch (without beenz) this weekend and froze the result in one-quart containers. Ohhhhh, Yeaaaahhhhh!!!

My Moma's Chili with soda crackers, corn bread and ice cold beer

We will need that recipe Phish. We have Grampa's but no Mama's so. Maybe post it on the "sticky" recipe thread?
Joe

Those pictures of CFS with chili looked awesome, I also think a chili cheese burger would go well too.

garlic buttered texas toast, a decent burger, chili, melted cheese, dollop of sour cream and some sliced jalapenos on top.

oh man I am hungry!

PJ8 when do we open??

Yep CK, that CFS w/ chili looks REAL good! And of coarse, we need some great burgers, w/or w/o chili. We may still have just a bit of work to do on the menue, like listing all the good stuff mentioned here, and then we are ready to open. Hey, it's our fantasy, we can open whenever we like!
Joe

quote:

Originally posted by Howdy Doodat

quote:

Originally posted by PapaJoe8

Soooo, your a fellow chili head Howdy! Never to late for jumpin in on this thread, welcome! Nice menu! Tamales, of coarse. You may be the first to mention them? Hmm, I need to re read page 1.
Joe

It may just be a Springfield, IL thing but, the tamale submerged in a bowl of greasy ol' tavern chilli has long been a tradition. It's called a "double header" for reasons of which I have no knowledge. Been cooking chilli in competition for twenty years or so. Win a prize with it now and then - but, it's getting tougher than it used to was.

Tiki or Hoffman?....which one?
Howdy??? Izzat you????
We have another contender for Santa Claus here on RF......
My, my, my, triplets are in the house....

quote:

Originally posted by roossy90

quote:

Originally posted by Howdy Doodat

quote:

Originally posted by PapaJoe8

Soooo, your a fellow chili head Howdy! Never to late for jumpin in on this thread, welcome! Nice menu! Tamales, of coarse. You may be the first to mention them? Hmm, I need to re read page 1.
Joe

It may just be a Springfield, IL thing but, the tamale submerged in a bowl of greasy ol' tavern chilli has long been a tradition. It's called a "double header" for reasons of which I have no knowledge. Been cooking chilli in competition for twenty years or so. Win a prize with it now and then - but, it's getting tougher than it used to was.

Tiki or Hoffman?....which one?
Howdy??? Izzat you????
We have another contender for Santa Claus here on RF......
My, my, my, triplets are in the house....

I'm making a good buck this year selling my list of girls that haven't been good.

Busy baking holiday cookies - various shapes using a basic sugar cookie dough and then iced with red (cayenne spiked) and/or green (jalapeno spiked) frosting. Yuuuuuummmmm!!!!

Those cookies sound really good.
I once did mini cheesecakes with a cherry jalapeno topping.
Gawd, they were good.