Making Chili!

Faux_Pseudo said:

_.-In rec.food.cooking, Sheldon wrote the following -._

Quoted message said:

Quoted message said:

1 tbsp shortening
1 lb cubed stew meat
2 lb lean ground beef
5 cans kidney beans (drained)
1 1/2 onions, chopped

I made a pot of chilli with meat & red beans a couple of days ago and
used leeks instead of an ordinary white or yellow onion. I was amazed
at how much more flavour the leeks gave to the chilli.

Quoted message said:

Quoted message said:

Quoted message said:

14.5 ounces chrushed tomatoes

It may just be me but i like the cans of crushed tomatoes with basil.

Quoted message said:

Quoted message said:

Quoted message said:

1 (12 oz) tomatoe paste
2 - 5 fresh peppers (1 hobenaro 2 jalapino)
1 tbsp ground cumin
1 tbsp chili powder
1/2 tsp red peper
2 cans beer
500 ml red wine

You really can't call that chili, not with all those ingredients and

Quoted message said:

just one measely spoonful chili powder... and what, no garlic...

phoo!

I have tried it both with and without garlic. Just didn't seem to
need it so it got removed from the list as time went by.

As for the chili powder: one could add more but between the beer,
wine, cumin and peppers you are just wasting it.

Given the hot peppers and "red pepper" (cayenne i assume) the amount of
"chilli powder" seems irrelevant. I replace the cayenne with a Mexican
smoked paprika & use cumin seeds, lightly crushed, they seem to me to be
more flavourful than the powder.

IMO given the amount of spices in chilli the wine & beer is unnecessary,
and i would replace them with a good, strong beef stock. Garlic on the
other hand is a must.

Im going to make a leek soup with chicken stock to day just cause the
leeks are so inexpensive (hugh & 2 for a dollar) and so good. Will add
carrots & celery, garlic, s & p, a bit of white wine and butter for
lightly caramelizing about half the leeks.

Though fond of leek & potato soup i want to take full advantage of the
leek flavour so will forgo the cream and potatoes.
---
Joseph Littleshoes

In article <H8H5e.411$H53.201@lakeread05>,

Faux_Pseudo said:

_.-In rec.food.cooking, Blair P Houghton wrote the following -._

Quoted message said:

It doesn't need beans or tomatoes either.

If I want to make it cheap and have it last a week then it does.
People get hung up on the beans thing. Chili was made out of what
poor cowboys could scrounge up.

Yes, and while that *might* have included beans of some sort (but
certainly NOT kidney), it surely did not include tomatoes.

Isaac

DayDreamer said:

My first attempt at chili! And a success, too.
I made this recently and it was great. A big hit with the BF, too.
Calorie count is 197 cal and 5 grams fat for 8 oz, which is a nice
size serving. I was given that cal count by the person who gave me
the
recipe, but I would imagine it could vary depending on how lean your
ground beef is, no? I believe I used 90% lean ground sirloin for the
meat. I followed the basic recipe (I didn`t do any of the stuff to
make it extra spicier and I thought it was just about the perfect
level of spicy-ness, but some may like it hotter). I served with a
loaf of nice crusty Italian bread.
I`d love to hear others in the group "tried and true" chili recipes,
too.

Here's a post from the Late and Great, Cuchulain Libby.
I've tried this, as posted and with many variations. It's all good.

(PS, this recipe is included in the RFC cook book)

Here is one of my favorites.

MEAT SIDE

3 lbs stew meat
2 lbs ground pork
1 lg white onion, diced
garlic
3 T cumin, roasted, ground
3 T coriander, r, g
1 T allspice
2 T cayenne
1 T cocoa powder, unsweet
Mexican oregano (this is where I hate recs. I don't measure)
salt
pepper
olive oil as need to brown off meat
1 shot bourbon
2 lg cans toms (your choice of whole/chopped, etc)
2 lg cans kidneys
2 lg cans blacks
2 lg cans pintos (or navy/whites)
1 pkg frozen corn

CHILE SIDE

1/2 lb +/- New Mexico chiles
"" "" Ancho chiles
1/4 lb arboles

(again I never measured, enough chiles to quite fill a jelly roll pan,
like
mounded, even) or if they come in 4 oz. pkgs then say 2-3 of ea.

beer the gooder the better, but industrial swill works ok OR
beef broth Homemade pref. or from beef base or lastly canned.

METHOD

Brown meats and onion, in batches if necessary. Add spices/herbs and
garlic
and sauté through. In a low oven (250-300) roast chiles for about
10-15
minutes, your nose will tell when they're ready. Break up chiles into
a
saucepan add enough beer/broth to cover and simmer 20 minutes. The
only
thing I worry about is the stem, the seeds and the veins are where the
heat
is and you'll be straining the solids out anyway. Whirl in blender or
Cuisinart and strain through medium mesh reserving liquor if you
didn't use
it all in processor. Add sauce and any liquor to meat, add tomatoes
and
drained rinsed beans. I save 1/2 can kidneys and some bean juice to
whirl
and add later as thickener. At this point if you need to add a can of
water,
go ahead. Taste and adjust for s/p. At some point toss in bourbon. I
cook it
covered until the meat is almost tender and the flavors are coming
together
then add corn and cook covered until meat is done, uncover and finish
off to
your desired thickness, adding whirled kidneys, or if you have it, a
slurry
of masa and water (acts like cornstarch in Chinese food) if needed.
Now this
is HOT, but because you strained out the husks it's not cumulative. It
attains and stays at one level, which I find pleasant.

OPTIONS- TO HAVE ON HAND WHEN SERVING

Shredded cheddar
Chopped olives
Pico de Gallo
Lime wedges
Diced white onion
You guys in Ohio would add a starch here

LIKE MOST STEWS THIS IS MO BETTA NEXT DAY.

-Cuchulain
"Vegetables ain't food, vegetables are what food eats"

P.S My old friends called me Hogan and I would make one phone call
say
"Hogan's Famous", hang up and an hour later, my house would be full!
True
story.

--
-Cuchulain
ICQ 83719527

In article <[email hidden]>,

Bubbabob rnorton@_remove_this_thuntek.net said:

Isaac Wingfield said:

Quoted message said:

If I want to make it cheap and have it last a week then it does.
People get hung up on the beans thing. Chili was made out of what
poor cowboys could scrounge up.

It's a lot older than cowboys. Pueblo Indians in NM have been making it for
a millenium at least, maybe two. Venison and rabbit are the primary meats.

G'day mate,

I presume these "rabbits" are not the typical Easter Bunny things? :-)

Never thought about it much before, but I gather there are quite a few
"rabbit" species in the Leporidae; including, I presume, one or more
native to N/C/S America. So I assume it's one or another of these that
the Pueblos cooked up? Any idea which one(s)?

Cheers, Phred.

--
[email hidden]

Phred said:

Never thought about it much before, but I gather there are quite a
few "rabbit" species in the Leporidae; including, I presume, one or
more native to N/C/S America. So I assume it's one or another of
these that the Pueblos cooked up? Any idea which one(s)?

According to a couple of US Park Service sites for the American
Southwest, hares and rabbits commonly found include these:

Black-Tailed Jackrabbit Lepus Californicus
Nuttall's Cottontail Sylvilagus Nuttalli
Desert Cottontail Rabbit Sylvilagus audubonnii
Antelope Jackrabbit Lepus alleni
and in spite of the name,
Eastern Cottontail Sylvilagus floridanus

Whether these were the same ones extant during the time of the Pueblos,
I don't know. Their history is not nearly as long as your aborigines,
but I think we have evidence of their habitation back to about 1600
b.c. -aem

Phred said:

In article <[email hidden]>,

Bubbabob rnorton@_remove_this_thuntek.net said:

Isaac Wingfield said:

>If I want to make it cheap and have it last a week then it does.
>People get hung up on the beans thing. Chili was made out of what
>poor cowboys could scrounge up.

It's a lot older than cowboys. Pueblo Indians in NM have been making it for
a millenium at least, maybe two. Venison and rabbit are the primary meats.

G'day mate,

I presume these "rabbits" are not the typical Easter Bunny things? :-)

Never thought about it much before, but I gather there are quite a few
"rabbit" species in the Leporidae; including, I presume, one or more
native to N/C/S America. So I assume it's one or another of these that
the Pueblos cooked up? Any idea which one(s)?

Cheers, Phred.

Jackrabbits? (Lepus californicus) A hare actually, rather than a
rabbit. They are tough and require long slow cooking -- like barbed wire.

Bob

aem wrote on 09 Apr 2005 in rec.food.cooking

Quoted message said:

Antelope Jackrabbit Lepus alleni

That's the one you want...you can make a hat rack outa its horns if the
meal sucks then at least you got something.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Bubbabob rnorton@_remove_this_thuntek.net said:

Isaac Wingfield said:

Quoted message said:

If I want to make it cheap and have it last a week then it does.
People get hung up on the beans thing. Chili was made out of what
poor cowboys could scrounge up.

It's a lot older than cowboys. Pueblo Indians in NM have been making it for
a millenium at least, maybe two. Venison and rabbit are the primary meats.

We're gonna need a cite for that one.

--Blair
"New York City?!"

Faux_Pseudo said:

_.-In rec.food.cooking, Blair P Houghton wrote the following -._

Quoted message said:

It doesn't need beans or tomatoes either.

If I want to make it cheap and have it last a week then it does.
People get hung up on the beans thing. Chili was made out of what
poor cowboys could scrounge up.

Cowboys wouldn't be scrounging up beans. They had plenty of
scrap meat and chile pods found along the trail, though.

Quoted message said:

I doubt any of them ever cared if
beans were there as long as they ha enough to fill them up.

Tomatoes add a good thickness to it.

Tomatoes add 99% water to it and make it taste more like
spicy spaghetti sauce than chili.

Make real chili without onions or beans or tomatoes, then
when you serve it, serve it with chopped fresh onion and
fresh seeded tomato and freshly grated cheese, and freshly
cooked beans and a wedge of lime on the side.

You will learn the truth about chili.

Quoted message said:

Help it get you through the
day. As mentioned I use this for lunches once a while. And the
serving size is only about 1 1/2 cups. So it has to stick for 5-6
hours till dinner. They also add the right amount of acid to it so
that it lasts in the fridge for a week.

Mine lasts in the fridge for a week because it's in the
fridge...

--Blair
"Epiphanies done dirt cheap."

On Sun, 10 Apr 2005 03:23:43 GMT, [email hidden] (Phred)

Quoted message said:

I presume these "rabbits" are not the typical Easter Bunny things? :-)

Never thought about it much before, but I gather there are quite a few
"rabbit" species in the Leporidae; including, I presume, one or more
native to N/C/S America. So I assume it's one or another of these that
the Pueblos cooked up? Any idea which one(s)?

Cheers, Phred.

In that part of North America there are "jackrabbits," which don't
look at all edible, but I suppose with sufficient stewing??

They are the basis for "jackelopes," a genre of taxidermy that I think
is unique to the American Southwest.

Jackelopes have nothing to do with cooking so I will drop the matter
here.

Rodney Myrvaagnes NYC J36 Gjo/a

"Nuke the gay whales for Jesus" -- anon T-shirt

On Sun, 10 Apr 2005 03:23:43 GMT, [email hidden] (Phred)

Quoted message said:

I presume these "rabbits" are not the typical Easter Bunny things? :-)

Never thought about it much before, but I gather there are quite a few
"rabbit" species in the Leporidae; including, I presume, one or more
native to N/C/S America. So I assume it's one or another of these that
the Pueblos cooked up? Any idea which one(s)?

Cheers, Phred.

In that part of North America there are "jackrabbits," which don't
look at all edible, but I suppose with sufficient stewing??

They are the basis for "jackelopes," a genre of taxidermy that I think
is unique to the American Southwest.

Jackelopes have nothing to do with cooking so I will drop the matter
here.

Rodney Myrvaagnes NYC J36 Gjo/a

"Nuke the gay whales for Jesus" -- anon T-shirt

A little birdie told me that Blair P. Houghton said:

Make real chili without onions or beans or tomatoes, then
when you serve it, serve it with chopped fresh onion and
fresh seeded tomato and freshly grated cheese, and freshly
cooked beans and a wedge of lime on the side.

I made real chili once. Seemed more like a filling for a burrito than
something you'd eat from a bowl. I guess it's what you grow up with.

I'm also weird about spaghetti. Once the pasta and sauce are mixed
together, it becomes leftovers.

Carol
--
Coming at you live, from beautiful Lake Woebegon

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Bubbabob rnorton@_remove_this_thuntek.net said:

Isaac Wingfield said:

> If I want to make it cheap and have it last a week then it does.
> People get hung up on the beans thing. Chili was made out of what
> poor cowboys could scrounge up.

It's a lot older than cowboys. Pueblo Indians in NM have been making it
for
a millenium at least, maybe two. Venison and rabbit are the primary meats.

G'day mate,

I presume these "rabbits" are not the typical Easter Bunny things? :-)

Never thought about it much before, but I gather there are quite a few
"rabbit" species in the Leporidae; including, I presume, one or more
native to N/C/S America. So I assume it's one or another of these that
the Pueblos cooked up? Any idea which one(s)?

Cheers, Phred.

They probably used cotton tailed rabbits since cotton tail and jack are
about the only native (or somewhat native) kinds I've ever hunted for in the
Southwest of the USA.

Bret

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"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Phred said:

In article <[email hidden]>, Bubbabob

rnorton@_remove_this_thuntek.net said:

Isaac Wingfield <[email hidden]> wrote:

>>If I want to make it cheap and have it last a week then it does.
>>People get hung up on the beans thing. Chili was made out of what
>>poor cowboys could scrounge up.

It's a lot older than cowboys. Pueblo Indians in NM have been making it
for a millenium at least, maybe two. Venison and rabbit are the primary
meats.

G'day mate,

I presume these "rabbits" are not the typical Easter Bunny things? :-)

Never thought about it much before, but I gather there are quite a few
"rabbit" species in the Leporidae; including, I presume, one or more
native to N/C/S America. So I assume it's one or another of these that
the Pueblos cooked up? Any idea which one(s)?

Cheers, Phred.

Jackrabbits? (Lepus californicus) A hare actually, rather than a rabbit.
They are tough and require long slow cooking -- like barbed wire.

Bob

And according to my hunting background in the SW, if we shot a jack, we'd
just leave it there and cuss that we wasted a shell. They are not
considered "game" animals. The Cottontails, OTOH, is good eats! ;->

Bret

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Thanks everybody for your responses to my query re "rabbits".

I gather the likely options were Jackrabbit and Cottontail, with
preference for the Cottontail (at least to modern palates 🙂.

The culinary attributes of the Jackrabbits sound about equivalent to
those of our galahs (the birds, not the politicians).

The usual recipe for stewing a galah (the only practical approach
anyway, I'm told) involves taking a large pot of "stock" (freely
available in the nearest billabong) and placing a moderately large,
clean stone in it before adding the galah(s). You then cook it over a
slow fire for some hours (best to start this over a long weekend).
Once the stone is soft, you chuck away the galah and eat the stone.

In article <[email hidden]>,

aem said:

Quoted message said:

Never thought about it much before, but I gather there are quite a
few "rabbit" species in the Leporidae; including, I presume, one or
more native to N/C/S America. So I assume it's one or another of
these that the Pueblos cooked up? Any idea which one(s)?

According to a couple of US Park Service sites for the American
Southwest, hares and rabbits commonly found include these:

Black-Tailed Jackrabbit Lepus Californicus
Nuttall's Cottontail Sylvilagus Nuttalli
Desert Cottontail Rabbit Sylvilagus audubonnii
Antelope Jackrabbit Lepus alleni
and in spite of the name,
Eastern Cottontail Sylvilagus floridanus

Whether these were the same ones extant during the time of the Pueblos,
I don't know. Their history is not nearly as long as your aborigines,
but I think we have evidence of their habitation back to about 1600

Cheers, Phred.

--
[email hidden]

In article <[email hidden]>, [email hidden]

(Phred) said:

the Pueblos cooked up? Any idea which one(s)?

The ones that weren't fast enough to get away.

:-)

--
Dan Abel
Sonoma State University
AIS
[email hidden]

Damsel in dis Dress said:

A little birdie told me that Blair P. Houghton said:

Make real chili without onions or beans or tomatoes, then
when you serve it, serve it with chopped fresh onion and
fresh seeded tomato and freshly grated cheese, and freshly
cooked beans and a wedge of lime on the side.

I made real chili once. Seemed more like a filling for a burrito than
something you'd eat from a bowl. I guess it's what you grow up with.

You don't eat it straight. Put all that stuff on top,
have bread or tortillas on the side, etc. And yes, it
makes an excellent burrito filling; then it's called
"Chile Colorado".

You just don't cook tomatoes and beans in it, because that
ruins it.

Quoted message said:

I'm also weird about spaghetti. Once the pasta and sauce are mixed
together, it becomes leftovers.

Hmm...I put the sauce in a frying pan, add the al-dente
spaghetti, and stir over medium heat until it's well
mixed and the pasta has absorbed some of the sauce and
the residual pasta water has thickened the rest.

--Blair
"Learned it from Alfredo."

A little birdie told me that Blair P. Houghton said:

Damsel in dis Dress said:

A little birdie told me that Blair P. Houghton said:

Make real chili without onions or beans or tomatoes, then
when you serve it, serve it with chopped fresh onion and
fresh seeded tomato and freshly grated cheese, and freshly
cooked beans and a wedge of lime on the side.

I made real chili once. Seemed more like a filling for a burrito than
something you'd eat from a bowl. I guess it's what you grow up with.

You don't eat it straight. Put all that stuff on top,
have bread or tortillas on the side, etc. And yes, it
makes an excellent burrito filling; then it's called
"Chile Colorado".

You just don't cook tomatoes and beans in it, because that
ruins it.

Quoted message said:

I'm also weird about spaghetti. Once the pasta and sauce are mixed
together, it becomes leftovers.

Hmm...I put the sauce in a frying pan, add the al-dente
spaghetti, and stir over medium heat until it's well
mixed and the pasta has absorbed some of the sauce and
the residual pasta water has thickened the rest.

--Blair
"Learned it from Alfredo."

You do to chili what I do to spaghetti, and vice versa. Personal
preference and all that jazz.

Carol
--
Coming at you live, from beautiful Lake Woebegon

In article said:

(Phred) said:

In article <[email hidden]>,

Bubbabob rnorton@_remove_this_thuntek.net said:

Isaac Wingfield <[email hidden]> wrote:

>> If I want to make it cheap and have it last a week then it does.
>> People get hung up on the beans thing. Chili was made out of what
>> poor cowboys could scrounge up.

It's a lot older than cowboys. Pueblo Indians in NM have been making
it for a millenium at least, maybe two. Venison and rabbit are the
primary meats.

G'day mate,

I presume these "rabbits" are not the typical Easter Bunny things? :-)

Never thought about it much before, but I gather there are quite a few
"rabbit" species in the Leporidae; including, I presume, one or more
native to N/C/S America. So I assume it's one or another of these that
the Pueblos cooked up? Any idea which one(s)?

Assuming that the distribution of species today is not completely
dissimilar to that of 1000 years ago, jackrabbits here outnumber
cottontails about 50:1. So actually I should have said 'hare' (which the
jackrabbit is) rather than rabbit.

Judging by what others have said about the culinary comparison, maybe
you've got more jackrabbits there now because all the cottontails
have been eaten. ;-)

Cheers, Phred.

--
[email hidden]