Let's see the recipes - here is mine

RE: Let's see the recipes - here is mine (canopener)

Wed, 18 Nov 2009 04:19:02 GMT

Hi...all of you. I am new bie here to the forum and as well as to the cooking. I noted all the recipes in my cooking recipe book. I will post the results after trailing on my husband. Thanks for posting.

Re:Let's see the recipes - here is mine (bill voss)

Fri, 13 Nov 2009 18:47:24 GMT

forget beans. those are the weirdest chili recipes I've ever seen.

Re:Let's see the recipes - here is mine (gostillerz)

Fri, 13 Nov 2009 17:46:23 GMT

I'm not good with recipes, but I'll try to explain it.

Stuffing mushrooms
Bocconcini mozzarella
Hot sopresatta
Olive oil
Balsamic vinegar
Green onions

Put a slice of sopresatta in the mushroom (crimp the inside to fit), but keep the edges out

Put a mozzarella ball on the sopresatta

Drizzle with oil, add cracked pepper and broil until meat starts to blacken on the edges and mushroom is done

Here's my favorite part. Cut a piece of green onion 2" long, then cut it lengthwise, but not all the way through into ribbons (leave about 3/4" intact). Put the stem end into the mushroom between the meat and cheese, spread out the "leaves", drizzle lightly with balsamic. Repeat for how many you need to make.

When finished, it should look kinda like a flower, so I call it the Sicilian Rose. It's funny what a 12 pack of cheap beer and boredom can do.

Re:Let's see the recipes - here is mine (Optimus)

Fri, 13 Nov 2009 14:42:36 GMT

This is a recipe from our Safeway Thanksgiving site. A different recipe for those looking for a non-traditional dish for the big meal. More recipes here http://www.safeway.com/IF...Thanksgiving#iframetop

Goat Cheese and Vegetable Tart with Arugula Salad
Served in larger portions, this makes an excellent vegetarian entrée or luncheon dish.

2 cups all-purpose flour
About 3/4 teaspoon salt
11 tablespoons Lucerne® butter or Safeway margarine, cut into small pieces
1 red bell pepper (about 6 oz.)
1 green bell pepper (about 6 oz.)
1 yellow bell pepper (about 6 oz.)
1 zucchini (about 4 oz.), ends trimmed
2 Roma-style tomatoes (about 1/3 lb. total)
2 1/2 cups diced eggplant (about 1/2 lb.)
2 cloves garlic, minced
1/3 cup O Organics™ Extra Virgin Olive Oil, divided
1/2 cup minced fresh basil leaves
Pepper
8 ounces goat cheese, cut into 1/2-inch slices
3 large eggs
1/3 cup Lucerne® whipping cream
8 ounces arugula, rinsed, crisped, and tough stems discarded
3 tablespoons fresh lemon juice

1.

In a bowl, mix together flour and 3/4 teaspoon salt. Add butter and, with your fingers or a pastry blender, rub or cut in until mixture forms fine crumbs. Add 3 to 5 tablespoons of ice water, one tablespoon at a time, and stir after each addition until dough sticks together. Gather dough in your hands and knead briefly just to form a ball. Wrap dough in plastic wrap and chill at least 1 hour or up to 1 day.

2.

Meanwhile stem, seed, and dice red, green, and yellow peppers. Dice zucchini. Seed tomatoes, then dice them.

3.

Combine peppers, zucchini, tomatoes, eggplant, and garlic in a 12- to 14-inch frying pan along with 1/4 cup olive oil. Stir often over medium-high heat until vegetables are softened and lightly browned, about 15 minutes. Remove from heat and stir in basil. Season to taste with additional salt and pepper. Set aside to cool slightly. (If making ahead, package airtight and chill up to 1 day. Bring to room temperature before using.)

4.

When dough has chilled, unwrap it and, with your fingers, press it evenly over the bottom and up the sides of a 10-inch tart pan with removable rim. Fill crust with pie weights (or dried beans) and bake in a 450° oven until rim begins to brown, about 20 minutes. Pour off the weights (or beans) and continue baking until crust bottom is lightly browned, about 10 minutes more.

5.

Fill crust with vegetable mixture. Arrange goat cheese slices on top. Beat together eggs and cream until smooth. Carefully pour over vegetables and cheese. Place filled tart pan on a baking sheet.

6.

Bake tart in a 325° oven until filling is firm when gently pressed in center and edges are lightly browned, 35 to 40 minutes. Cool slightly, then carefully remove pan rim. Serve warm or at room temperature. Cut into wedges to serve. Mix arugula with remaining oil and the lemon juice and serve a portion alongside each tart wedge.

Per serving: 528 cal., 65% (349 cal.) from fat; 14 g protein; 39 g fat (19 g sat.); 33 g carbo (3.1 g fiber); 565 mg sodium; 156 mg chol.

RE: Let's see the recipes - here is mine (Barbarainnc)

Sun, 01 Nov 2009 19:15:40 GMT

My Easy Chili

1 pound of ground beef seasoned with salt, pepper, garlic powder, onion powder to taste.
2 cans of pinto beans
1 large can of diced tomatoes
1 package of McCormicks Mild chili Seasoning mix
1 large onion chopped

In a large pot, cook the ground beef, add the beans, tomatoes and seasoning mix. Add the onions last. Add 1 can of water (bean can), cook for 1 hour on low to combine flavors. Eat!!!!!

RE: Let's see the recipes - here is mine (boyardee65)

Sun, 09 Aug 2009 04:03:17 GMT

O.K. here is my recipe that I make at least twice per month.

2-4 lbs rib eye steak de-fatted and cut into 1/2 inch cubes
2 large Walla Walla onions coarsely chopped
2 large bell peppers coarsely chopped
10 cloves of peeled, and finely diced
2 cans or bottles of your favorite beer
2, 10 oz. cans tomato sauce
2, 10 oz cans canned chopped tomatoes
additional water to cover
5 pods of Hatch hot Ancho chile peppers, seeded, chopped, roasted, and powdered in a coffee mill
2 TBS each Mexican oregano, cumin, garlic powder, onion powder, fresh cracked black pepper, white pepper and sea salt
2 tsp fresh ground cinnamon
several dashes each Worchestershire sauce, Cholula, Basalmic vinegar, and liquid smoke

In a large stock pot, on medium high heat, add a little oil and brown the beef in batches till well browned on all sides. Pull out the beef and use the oil to cook the onions and peppers and cook till translucent. Add the garlic and cook till soft. DO NOT BURN THE GARLIC!! Add all of the dry ingredients and cook for a minute or two more. Dump in the beer and deglaze the pan. Add the rest of the wet ingredients. Reserve the water till needed. Cook this until you get the desired consistancy. Add the water as needed. You will notice that this recipe has no nasa, hominy, or other fillers. Pour over beans or pasta if you want to but do not add it into the recipe.

JMHO

David O.

RE: Let's see the recipes - here is mine (ferretface)

Thu, 02 Jul 2009 14:25:07 GMT

Black Bean Chili
1 lb ground beef or venison
2 can 8oz tomato sauce
2 cans black beans (undrained)
16 oz salsa
1 T Chili Seasoning
Brown the beef, drain. Add remaining ingredients, heat to simmer. Serve with shredded cheddar cheese.

Re:Let's see the recipes - here is mine (Optimus)

Tue, 10 Feb 2009 00:54:03 GMT

Awesome chilli recipes everyone! I work with How2Heroes and there's a really neat Turkey Chili w/ Lime Sour Cream recipe on their site. This healthy recipe hearty, colorful, a little spicy. Guaranteed to be a hit at any party or on any dining room table. The recipe is just too long to post here, I don't want to confuse ya'll, so here's the direct link to their how-to-video recipe: http://how2heroes.com/videos/entrees/turkey-chili-w-lime-sour-cream

Re:Let's see the recipes - here is mine (MGWerks)

Sun, 01 Feb 2009 23:35:38 GMT

Texas Heirloom Chile

INGREDIENTS
3 T olive oil
2 large sweet onions, diced
3 poblano peppers, seeded and diced
2 dried chiles de Arbol, seeded and ground
5 cloves garlic, minced
1 t kosher salt
4.5 lb beef chuck roast, trimmed and in 1 1/2" cubes
1/4 C New Mexico chile powder
4t chipotle (or cayenne) chili powder
4t ground cumin
2 qt. beef broth

Pico de Gallo (recipe follows)

METHOD
1. Heat 2T oil in skillet over medium high heat. Cook onions until soft, add poblanos and cook until soft, reducing heat if necessary to prevent browning. Add garlic and salt, cook 5 more minutes.

2. Heat remaining oil in dutch oven, add beef in batches, browning on all sides. Return all beef to pot, add remaining spices unil they form a thick paste on meat. De-glaze with dash of water.

3. Add broth, cover loosely and simmer until meat is tender (~3 hours or better).

4. Remove 2C of beef chunks with slotted spoon, shred with fork and return to pot. Add salt and pepper to taste.

5. Serve with Pico de Gallo for garnish.

PICO DE GALLO

1 red onion, minced
6 Roma (plum) tomatoes, seeded and diced
1/2 C fresh cilantro, minced
1 serrano pepper, seeded and finely minced (or try using the Green Tabasco sauce)
1 t lime juice
salt and pepper to taste

Combine and chill before service.

Editorial Commentary from a Texas ego:

Let me start out by saying I've eaten a lot of different 'chilis' and many of them were pretty tasty. I just can't think of them as chili.

Notice that at no time does this recipe, or any other true chili recipe, call for the inclusion of beans or tomato products.

If necessary, good pinto beans may be served on the side.

Chili with beans, noodles, or other adulterants is chili stew or chili soup or at best a chili dish.

I have since stopped using chili powder and have started making my own. Blending and grinding dried chiles like New Mexicos, Anchos, de Arbol and others allows one to make it to exactly suit one's taste.

A bit of background...
Chili first spread as a result of visitors to San Antonio sampling the chili offered by the 'Chili Queens' in Market Square. They carried tales and recipes with them when they left, and soon the word was out. If you want to try a truly authentic chili recipe, here is one that was passed down from one of the original Chili Queens. To my knowledge it is the only one so preserved from that time. Notice all the things that aren't in it.

Chili Queen Chili
2 pounds beef, cut into 1/2-inch cubes
1 pound pork, cut into 1/2-inch cubes
1/4 cup suet
1/4 cup pork fat
3 medium onions, chopped
6 cloves garlic, minced
1 quart water
4 ancho chiles, seeds and stems removed, chopped fine
1 serrano chile, seeds and stems removed, chopped fine
6 dried red New Mexican chiles, seeds and stems removed, chopped fine
1 tablespoon cumin seeds, freshly ground
2 tablespoons Mexican oregano
Salt, to taste

Lightly flour the beef and pork cubes. Quickly cook in the suet and pork fat, stirring often. Add onions and garlic and sauté until they are tender and limp. Remove all pieces of fat. Add the water to the mixture and simmer for 1 hour.
Grind the chiles in a blender or molcajete. Add to the meat mixture. Add remaining ingredients and simmer for an additional 2 hours. Skim off any fat that rises, then serve.

Re:Let's see the recipes - here is mine (Gumbo191)

Sun, 25 Jan 2009 16:58:05 GMT

I have won 2 chili contest with this recipe:

Don's Award Winning Chili

1lb Ground Beef
1lb Ground Pork
1 Sweet Onion Chopped
3 Ribs of celery chopped
5 cloves garlic chopped
2 Poblano Chili Peppers chopped (seeds removed)
1 28oz Tomato Sauce
1 14oz Beef broth
2 15oz Mexican Stewed Tomatoes (run through processor)
6 tbsp Chili Powder
1 ¼ tbsp Cumin
1 tsp Salt

-Brown meat with chopped veggies
-Add broth and 6 tbsp chili powder, cumin, salt, broth, stewed tomatoes, simmer 1 hour

1 15oz Bush Chili Beans (Ranch Style Beans are also great)
1 15oz Bush Black Beans
1 15oz Bush Kidney Beans
½ tsp Mexican Chili Powder (Hot)
½ tsp Arbol Chili Powder (Super Hot)
1 tbsp brown sugar
½ tsp of dry mustard
½ tsp paprika
½ tsp black pepper
½ tsp dried oregano

-Add beans and remaining spices simmer 30-60 minutes and SERVE!

RE: Let's see the recipes - here is mine (Theedge)

Sun, 23 Nov 2008 11:32:39 GMT

While not brave enought to use suet, I do add a dolop of lard to my pot of chili.

RE: Let's see the recipes - here is mine (Rusty246)

Fri, 31 Oct 2008 19:20:14 GMT

I take the easy way out, I use Carroll Shelby's chili seasoning kit.

Heat a couple T of oil in a large pot, add 4 cloves garlic and 1 medium onion chopped. Simmer til transparent. Add 2lbs ground chuck, cayenne pepper, crushed red pepper, s and p. Brown, drain. Add 2 cans light kidney beans, 1 dark, 1 28 can tomatoes, cut up, the salt, cayenne and chili spices from Carroll's bag, throw the masa in the trash, one 32oz can or bottle of tomato juice, 1 beer. Bring to a simmer and and add 2 each chopped and seeded jalapenos and serranos, simmer for 3-4 hours stirring occasionally.

RE: Let's see the recipes - here is mine (MetroplexJim)

Fri, 31 Oct 2008 18:53:26 GMT

I love chili; here are my two favorites.

The "quick way" is to get Wick Fowler's "Two Alarm Chili" spices and play with the ingredients to taste. I did this for years and still do when I'm in a hurry.

The "other way" is this 2003 "from scratch" recipe from Emeril; it is OMG good and is just as good the next day, week, or month out of the fridge or freezer. The only ingredient I don't add is the tequila simply because we only keep bourbon and wines in the house:

http://www.foodnetwork.com/recipes/emeril-live/texas-style-chili-recipe/index.html

(After you "click" the URL, don't forget to read the reviews! Several of the reviewers even admit to winning "chili cookoffs" with this recipe).

RE: Let's see the recipes - here is mine (Zythos)

Sat, 30 Aug 2008 12:50:35 GMT

I do love this thread.

I thought I would share a previous thread I had on about.com's food thingy.

I always like a good chili discussion.

http://forums.about.com/n/pfx/forum.aspx?tsn=1&nav=messages&webtag=ab-homecooking&tid=412

E

RE: Let's see the recipes - here is mine (PapaJoe8)

Sat, 26 Jul 2008 11:54:05 GMT

Z, I like that one! Bell pepper, green chiles, and jalapenos are things I like in chili! A variation... leave out the great northerns and serve over wild rice.
Joe

RE: Let's see the recipes - here is mine (Zythos)

Fri, 25 Jul 2008 15:10:55 GMT

Remember me? Yes, even I can cook simply.

Crazy Ed’s White Pork Chili

1 Tbsp.
olive oil

4 cloves
chopped garlic

1 large sweet onion,
chopped

1 - 4 oz.
can chopped green chilies

1 jalapeno - diced

3/4 tsp.
ground cumin

1 tsp.
Italian herbs

2 – 16 oz. cans
Great Northern beans – undrained

32 oz. chicken stock

3 pounds pork loin, cooked and cut into large pieces

8 oz. shredded
Monterey Jack cheese

¼ tsp. salt and coarse ground black pepper to taste

Makes 4 quarts.

Instructions:

Using the olive oil and onion, cook until golden. Add the garlic and cook one more minute. Then add the chilies, cumin, Italian herbs and jalapeno sautéing 1 more minute. Transfer ingredients to a 6-quart slow cooker. Add the beans and stock. Add the prepared pork (rubbed) and grated cheese, along with your salt and pepper adjustments. Make sure to fully incorporate the cheese as it begins to melt. Cook until fully heated or until the pork reaches the texture of your choice.

RE: Let's see the recipes - here is mine (BarenakedChef)

Mon, 07 Jul 2008 22:36:47 GMT

Here's mine, I have it posted to Recipezaar as well.

Christmas Chili Recipe #105517
From U of Alabama's "Nothing but the Best!" I made this for a football party Dustin hosted and everyone enjoyed it!
by Barenaked Chef
2½ hours | 20 min prep

SERVES 12

1 1/2 lbs ground round
2 medium white onions, diced
2 large bell peppers, diced
3 tablespoons chili powder, divided
2 tablespoons garlic powder, divided
1 teaspoon basil
3 (14 1/2 ounce) cans stewed tomatoes
3 (14 1/2 ounce) cans chili beans
1 (8 ounce) can beer
1 tablespoon black pepper
grated cheddar cheese
chopped onions
Place beef, onions and bell peppers in large Dutch oven.
Sprinkle with 1 ½ tablespoons chili powder, 1 tablespoon garlic powder, and basil.
Using a wooden spoon, blend together and brown very slowly.
You may drain if desired, but mine didn’t have a lot of grease, so I didn’t bother.
Place tomatoes in food processor and process just long enough to cup up large pieces.
Put tomatoes, beans and beer in with meat and bring to a low simmer.
Add remaining chili and garlic powder.
Add pepper.
Cook slowly for at least 2 hours.
Serve with cheese and onion.

Edited to add a picture of my chili.

RE: Let's see the recipes - here is mine (Big Ugly Mich)

Wed, 07 May 2008 20:19:43 GMT

This is more for when you need supper in half an hour, but it's not bad if you keep that in mind

Nuke a pound of ground beef until the pink's all gone.
Carefully remove the blood for the dog. If you don't have a dog, send it to me.
Remove all the fat and get rid of it. One day, I'll get some lye and make soap out of it, perhaps. If the dog gets hold of it, it will make him/her EXTREMELY gassy and difficult to receive kisses of gratitude from. Never mind how I know this.
Break the beef with a stick blender while nuking some chopped onions and/or peppers for 45 seconds.
Mix your beef with your onions and/or peppers.
Add a bag of taco seasoning or whatever spices you like, and a 14 oer 15 oz. can of diced tomatoes.
Nuke the mix for one or two more minutes.
Eat.

This recipe will feed me and Big Beautiful Mich, and the dog gives us much kisses of gratitude when she finishes her portion.

RE: Let's see the recipes - here is mine (Slim Strummer)

Wed, 07 May 2008 18:01:52 GMT

quote:
Originally posted by ocerg

The best i ever made.

Ingredients
6 ounces hot turkey Italian sausage
2 cups chopped onion
1 cup chopped green bell pepper
8 garlic cloves, minced
1 pound ground sirloin
2 jalapeño pepper, chopped
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon ground cumin
3 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 bay leaves
1 1/2 cups Merlot or other fruity red wine
2 (28-ounce) cans Muir Glen Fire roasted tomatoes, undrained and coarsely chopped
2 (15-ounce) cans Progresso kidney beans, drained
shredded sharp cheddar cheese

Preparation
Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.

Made this, with the following modifications:

Subbed turkey for the beef (unless I want to eat the whole batch to my head, I have to use turkey).

Used a different brand of canned tomato (but it was still fire roasted).

It definitely tastes better the next day and actually aged quite well. The merlot is just wierd--this may not be chili--it comes out more like a bourginon stew or something--tasty, but nmot what I think of when I think of chili.

Having said that, a bottle of strong beer might be a good substitute for the merlot (which was awfully sweet).

RE: Let's see the recipes - here is mine (SeamusD)

Mon, 05 May 2008 17:07:25 GMT

I guess I make your basic run-of-the-mill chili with beans (black, red, and dark red kidney), the only thing I may do differently is throw in a pound or two of hot chorizo when I can get my hands on it. I cook it up with the ground beef or cubed steak, garlic, onions and green peppers, then throw in tomato paste and make a thick ragu, and let it almost start to burn while stirring it around, then put the canned whole and crushed tomatoes in, then everything else, and let it simmer a few hours. Always better the next day!

RE: Let's see the recipes - here is mine (CookieMonster84)

Thu, 03 Apr 2008 16:27:10 GMT

see i don't eat red meat - and sometimes i'll make chili with ground turkey, but i also like this vegetarian chili from parents connect:

http://www.parentsconnect.com/dishes/vegetarian_chili.jhtml

* 2 tablespoons vegetable oil
* 1 10-ounce package frozen chopped onions
* 1 10-ounce package frozen chopped green pepper
* 1 tablespoon bottled minced garlic
* ¼ cup chili powder
* 1 tablespoon ground cumin
* 1 teaspoon salt
* 2 14 and ½-ounce cans Mexican-style stewed tomatoes
* 1 15-ounce can lentils, rinsed and drained
* 1 15-ounce can red kidney beans or pinto beans, rinsed and drained
* 1 15 and ¼-ounce can whole kernel corn, drained

Dish It Out:

1. In a large pot over medium heat, heat the vegetable oil.
2. Add the onion, pepper, and garlic, and cook until tender, about 10 minutes.
3. Add the chili powder, cumin and salt, stirring well to mix. Cook for 2 minutes to release flavors, stirring frequently.
4. Add the tomatoes, lentils, kidney beans or pinto beans, and corn, stirring well to mix.
5. Bring to a boil, cover, reduce the heat to low, and simmer for 10 minutes.

* Chili powder and cumin are the "hot-makers" in this recipe. Feel free to adjust them, according to your tolerance.
* Serve the individual bowls of chili with shredded sharp Cheddar cheese, a dollop of sour cream and/or a scoop of leftover rice on top.

RE: Let's see the recipes - here is mine (MikeS.)

Mon, 24 Mar 2008 23:10:31 GMT

From a female friend at work;

White Chile

3 15-oz. cans Great Northern beans, drained
48 oz. cooked and shredded chicken breasts
1 cup chopped yellow, red, orange, and green peppers
Minimum of each
1 ½ cup chopped onion
2 jalapeno chili peppers, stemmed, seeded, and chopped (optional)
2 garlic cloves, minced
2 tsp. ground cumin
½ tsp. salt
½ tsp. dried oregano
3 ½ cups chicken broth
Shredded cheddar cheese
Tortilla chips or Tostitos

1. Combine all ingredients except cheddar cheese and chips in slow cooker.
2. Cover. Cook on Low 8-10 hours, or High 4-5 hours.
3. Ladle into bowls and top with cheese and chips.

RE: Let's see the recipes - here is mine (Howdy Doodat)

Thu, 17 Jan 2008 08:56:45 GMT

quote:
Originally posted by Bone Man

I searched for YEARS for the correct recipe for CINCINNATI CHILI -- finally, a friend whose great aunt worked at the original EMPRESS CHILI (the very first Cincy Chili restaurant!) for eons gave me the correct recipe (there's NO chocolate in Cincinnati Chili if it's made correctly!). I substituted canned chicken broth for the water and this one now tastes most closely like GOLD STAR CHILI. Home made chicken STOCK, de-fatted, makes it even better. Enjoy, my friends!

REAL CINCINNATI CHILI
by Patrick W. Crabtree

1 quart water (or, substitute chicken broth/stock for Gold Star)
2 pounds ground chuck (never ground round -- too lean!)

Thanks for this. I used to have this recipe - but, it got toasted when I lost my Meal Master data base in a hard drive crash and my backup disks were corrupted.

Couple things, though - I have better luck with a very fine grind beef (i.e. 73% lean) rather than chuck grade.

What brand chilli powder do you use? They are all different and they all give a different result. I mostly use Mexene for stuff like this as Chilli Man has been changed by its new owners (Faribault Foods) and is severely lacking in all the things that makes chilli chilli.

Why would you de-fat your chicken stock? This ain't, and never will be, a heart-healthy dish. And fat carries flavour. Which is one of the reasons that I use ground beef vs ground chuck.

ENJOY!!!

"Dying is a very dull, dreary affair. And my advice to you is to have nothing whatever to do with it." -- W Somerset Maugham

RE: Let's see the recipes - here is mine (Bone Man)

Wed, 16 Jan 2008 10:12:26 GMT

I'm sort of the "Chili Emperor" around south-central Ohio and you'll find most of my chili recipes (I don't know, about 8 or 10) here:

http://www.recipezaar.com/recipes.php?chef=196369

....and here is a chili spin-off (pseudo-Mexican) that everyone around here loves. They bug me to make it all the time. Even the neighbors "drop in" when they know that I'm making this one:

http://www.recipezaar.com/180678

My final comment is that the key to a good regular chili is partly due to using a great chili powder. Here is an outlet who use my "chili" recipes to advertise their products:

http://www.kokopelliskitchen.com/pasetechno4.html

http://www.kokopelliskitchen.com/oscachre.html

enjoy!

pat

RE: Let's see the recipes - here is mine (Bone Man)

Wed, 16 Jan 2008 10:01:23 GMT

I searched for YEARS for the correct recipe for CINCINNATI CHILI -- finally, a friend whose great aunt worked at the original EMPRESS CHILI (the very first Cincy Chili restaurant!) for eons gave me the correct recipe (there's NO chocolate in Cincinnati Chili if it's made correctly!). I substituted canned chicken broth for the water and this one now tastes most closely like GOLD STAR CHILI. Home made chicken STOCK, de-fatted, makes it even better. Enjoy, my friends!

REAL CINCINNATI CHILI
by Patrick W. Crabtree

1 quart water (or, substitute chicken broth/stock for Gold Star)
2 pounds ground chuck (never ground round -- too lean!)
1 teaspoon cinnamon
1 teaspoon ground cumin
2 large onions, chopped
1 toe fresh garlic, whole
1 teaspoon Worcestershire sauce
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon table salt
1 1/2 teaspoons ground allspice
1/2 tablespoon cayenne (ground red) pepper
1 6-oz. can tomato paste
1 1/2 teaspoons cider vinegar
3 large bay leaves, whole
2 16-oz. cans dark red kidney beans, rinsed and drained
1 jalapeno pepper, whole
2 pounds dry Cappellini or other spaghetti
few drops of olive oil for spaghetti water

1. In a large cooking pot, break up the burger into the water or stock.

2. Add all other ingredients, except for the jalapeno pepper, the beans, (and, excepting of course the spaghetti and olive oil), and bring to a boil. Lower the heat to a simmer (slow bubble is best) and continue, covered, for 3 hours, stirring often.

3. At the end of three hours, remove the garlic toes and bay leaves and add the jalapeno pepper and simmer, covered for two more hours.

4. At the end of this time, add the drained and rinsed kidney beans and simmer, covered, for one additional hour.

5. In the last hour of cooking, start the two pounds of spaghetti in several quarts of boiling water which has been salted (1 Tbsp.) and to which a few drops of olive oil has been added.

6. When Chili and Spaghetti are done, make sure Sharp Cheddar Cheese (shredded fine) and Tabasco Sauce are available at the table.

If you try to shortcut this ancient recipe (1922) by cutting back on time, or by changing/subbing ingredients, you'll be disappointed. Also, use a thick-bottomed pot over VERY low heat, covered (barely boiling) or it will scorch.

This chili can be eaten as is, over spaghetti with toppings (cheese, Tabasco, etc.), or, as the very best hot dog/coney sauce. Cincinnati Chili purists will note that the kidney beans are heated separately at all the cincy chili outlets (Skyline, Gold Star, Empress, and Dixie) and placed on top of the respective dish, IF they use beans at all. I mix mine into the chili during the final hour or so with good results. I also toss my hot dogs right into the chili for the last half-hour of cooking time.

pat

RE: Let's see the recipes - here is mine (MiamiDon)

Thu, 10 Jan 2008 07:57:04 GMT

Chili #3

4 Ancho Chiles
1 Dried Habenero Chile

4 slices thick, smoked bacon, diced

2 Tbsp. Coarsely-chopped Garlic
2 Cups Coarsely-chopped Onion

2 lbs. Chuck, 1 lb. diced, 1 lb. ground
1/2 lb. Pork, ground

1 Qt. Beef Broth
40 Oz. Canned Tomatoes

2 Tbsp. Ground Cumin
1 tsp. Dried Oregano, preferably Mexican
1 tsp. Sugar
1 tsp. Salt
1 tsp. Black Pepper

1 Green Bell Pepper, chopped
32 Oz. Canned Dark Red Kidney Beans

Pulverize chiles in a spice/coffee grinder. Alternately, chop and place in a blender with a little water, blend until finely pureed.

In a large pot or dutch oven, brown bacon. Remove with slotted spoon.

Carefully brown onion and garlic. Don't burn garlic! Remove with slotted spoon.

Brown meats. May take two batches, depending upon pot size.

Add broth, tomatoes, bacon, onions, garlic, herbs and spices.

Simmer, and stir regularly, until flavors develop, and meat is tender (2-3 hours). Add bell pepper and beans, simmer an additional thirty minutes. Adjust seasonings to taste.

RE: Let's see the recipes - here is mine (roossy90)

Wed, 09 Jan 2008 22:01:51 GMT

quote:
Originally posted by PapaJoe8

I liked that post. Sooo glad you guys made it bigger by quoting it twice!
joe

Hardee har har....Thats funny Papa!..
Nice to see you back again....
I knew I could find you sniffing around the chili threads!

RE: Let's see the recipes - here is mine (PapaJoe8)

Wed, 09 Jan 2008 21:57:07 GMT

I liked that post. Sooo glad you guys made it bigger by quoting it twice!
joe

RE: Let's see the recipes - here is mine (DandyDog)

Wed, 09 Jan 2008 21:20:19 GMT

quote:
Originally posted by Foodbme

quote:
Originally posted by craven.sean

Hate to say it but I have to go with the "chili is a generic term crowd." Like it or not, usage is what determines the validity of a word in the long run. I sympathize with your pain, but it would probably be a good idea to recognize the inevitable and suck it up...

On the other hand, incessant bitching doesn't cost anything and it's a great hobby, right up there with tropical fish and vehicular homicide. Don't let me rain on your charade.

I will confess that there were a number of times that I looked at a recipe on this list and recoiled in horror... only to think it through and decide that I'd at least like to try a bowl before rendering judgment. This is obviously a ripe field for the display of eccentricity, but in my experience once you get certain flavors in the mix the essential nature of chili goes away and you wind up with a sort of muddy spaghetti sauce if you're lucky. I've got an amusingly appalling cookbook with a recipe for Chinese Chili by Buddy Hackett. It contains canned bamboo shoots and water chestnuts. Brrr...

I've been experimenting with chili since I was given a bowl of roast beef chili as a child. It was a restaurant meal and I'm pretty sure it was the result of having to find a use for leftovers but it was incredible. So I had to try and figure out how to beat it. (I'm working on giving up false modesty. I'll deal with the arrogance after I've got the FM whipped.)

These days I have two patterns for chili. One is very loosely based on the Stern's recipe for Cincinnati-style chili and is intended for use on hot dogs and such. Just gave my dad three pounds of it for his birthday and my guitar buddy half of what I had left. They both glowed, I'm here to tell you... Thank you, Sterns!

The other is a little something I call Chili con Carnage. It's a technique, not a recipe, and is dependent on a number of things that might not be readily accessible to everyone, but for the sake of curiosity and inspiration, here's how I do it. (As a side note, I once had a friend diagnosed with anemia. I gave her a substantial supply of the chili and she ate it every day for a couple of weeks. The next time she saw the doc he was amazed by her complete recovery. She credits the chili...)

The first ingredient is strong meat stock, the kind that turns into hard rubber at fridge temperatures. I'm in the habit of simmering meat in stock, freezing the stock, and then cooking the next chuck roast/pork shoulder/etc. in the same stock. I do this for as long as a year. Just meat, salt, and water -- if you use any seasonings the flavors accumulate in an unsavory fashion. (This probably is closer to a symptom than a technique...)

So I start off the chili by popping a bunch of meat into the crock pot and covering it with the stock. What I use depends on what looks good in the butcher counter, but I like to use chuck roast and then fill in the gaps with stuff like shank and oxtail. When I'm feeling dangerous I throw in a ham hock. (If the people who made oxtail and flank expensive ever find out how good chuck actually is I may have to switch over to an Anthro-vegetarian diet for economy's sake.) I let it simmer on low overnight -- at the lowest setting the meat cooks fork-tender, the fat and connective tissue melt, and the meat still stays pink through.

The next day I let the crock pot full of dead animal parts cool, then pop it into the refrigerator overnight to give the fat a chance to rise and solidify for easy removal.

The next day I go out hunting for chilies. I get a mix of everything that wants to go in the pot, if you know what I mean. I use a mix of fresh and dried chilies. I get a lot more fresh chilies than you'd think, including a few pounds of red, orange, and/or yellow bell peppers.

Back at the kitchen I degrease the meat and put the meat itself into a separate pot, removing any bones and visible chunks of fat and then shredding the meat with my hands. No chopping, no cutting. It's the long disintegrated fibers that will dominate the finished dish.

Then I start processing the chilies.

The fresh chilies go into my wife's Champion juicer. You don't wanna hold your face too close to the works when you put the habeneros and scotch bonnets through there... I run the pulp through twice to get as much of the juice as possible. Dump it in with the meat. There should be a lot of it, enough to make the meat soupy. Put it in the fridge.

I do this at the same time that I'm dealing with the dried chilies. Since the dried chilies will have to cool, try and time it so that you're done with them as soon as possible, but the process includes some waiting time and while you're in the kitchen you may as well cook.

The dried chilies I look at and decide which ones are gonna be used straight and which are going to be roasted. It's about a fifty/fifty mix, tie goes to the roasted. The ones to be roasted go into a 350 oven until they get fragrant and display a few dark spots. This provides a hint of nearly-burnt flavor that is another crucial element in this death-laden hellbrew. After roasting, they go into a pot with the stock in which the meat was cooked and simmered until they're soft and rehydrated. Let them cool until they can be handled comfortably.

At that point I pull out the food mill my sister gave me with the specific intent of getting more chili out of me, put in the finest screen and run the dried chilies through it, putting the pulp into a bowl. Keep the skins and seeds out of the pulp; if you slop some in, run it through the food mill again.

Then add the pulp/stock mix to the pot with the meat and chili juices. Put it on the stove and start it simmering. Grind as much black pepper as you think it's gonna take into the pot.

Then start chopping garlic. Don't be shy -- I think in terms of multiple heads. They mellow when cooked, you know, and I stink anyway.

Then simmer and stir the chili until it boils down to a thick paste. Taste while you're doing this and adjust your levels of salt, pepper, and garlic.

At this point start adding baker's chocolate or cocoa powder. I can't for the life of me figure out why, but the bitterness of the chocolate restrains the bitterness of the chilies and gives the whole dish a smoothness and coherency it would otherwise lack.

And there you are. I've been tempted for years to add the other traditional seasonings -- cumin, onions, tomato, Mexican oregano -- but the stuff doesn't want to be messed with.(I'm a firm believer that food, like any other work of art, has its own set of intentions and the trick is listening to what the work has to say.)

I prefer to make it in large quantities and freeze most of it.

I serve it with rice and beans or a three-bean salad as my first choice. I'll use it as burrito filling. I'll spread some on a slice of bread and top it with cheese and pop it in the broiler. I'll serve it party-style with onions, sour cream, grated cheese, green onions, chopped tomatoes, avocado, etc,etc. I'll throw leftovers into beans, add homemade barbecue sauce and adjust the seasonings for ranch-type beans.

This isn't a daily occurrence, something more like a once-or-twice a year ritual.

And I'll tell you what. If it really bothers you to hear me describe it as chili, give me a functional noun and I'll use it. Or not. I have to confess that the minute I saw the slogan, "Don't mess with Texas," I immediately started trying to figure out how to mess with an entire state. If this will do the job I might not be able to resist...

(And it has to be said that Texas ain't the first state I'd choose to mess with. Too many good people there, too much good food I'd like to eat someday. California I'd love to mess with because I'm from here and I know why it deserves a little pain. Delaware also ranks high on the list... for political/economic reasons. On the other hand, they didn't put a flat-out demand for impertinence on a friggen' license-plate frame, now did they?)

FOR GOD'S SAKE, JUST TELL US WHAT TIME IT IS, NOT HOW TO BUILD A WATCH!!!! [|)][|)][|)] I fell asleep half way through this Epistle!!

IMHO...I agree...too long winded....[|)]

RE: Let's see the recipes - here is mine (myterry2)

Wed, 09 Jan 2008 20:42:07 GMT

How about some pics of these great chili's........