Really Good Chili

cyberPOT said:

Had four pounds of ground chuck, fresh and nice.

I browned it in a large, deep sauce pan until there was a lot of fat in
there, then dumped it into a collander to drain.

Cut up three onions in bite-sized chunks and put them in the pot, which I
had returned to high heat. Stirred and tossed for perfectly plump, browned
onions. Added the meat back to the po, and a good bit of fresh ground
pepper.

Smashed three very fat garlic cloves then chopped them finely and added

them

Quoted message said:

in. Chili powder to taste (I like a lot), sauteed for a few minutes,

tossing

Quoted message said:

everything repeatedly and adding more pepper.

It was looking beautiful when I added enough water to cover the whole mess
by about four inches. Brought to a boil, reduced to a simmer.

An hour later I skimmed some fat and tasted. It needed a tang. I rarely

add

Quoted message said:

tomatoes to chili, but had one fresh roma and squeezed it over the pot,

then

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diced the remainder and added it. Added a can of kidney beans and a

generous

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dash of dried red pepper flakes. One hour later, very nice chili.

We like it with shredded cheddar on top.

Wouldn't feed that ghastly [censored] above to a dawg, it's lame and
awful...sounds like some c. 1964 high skool Home Ec "recipe", I rate it a
big FAT red "F". CyberPOT, stick to Hormel...

I'll offer up a more detailed critique later when I verily recover from the
"three cloves of garlic" (to FOUR pounds of meat!) and "water" ONE - TWO
punch to Good Taste...as for that "four inches" whilst measuring that "mess"
did yer hubbie stick his "member" in the pot for "good measure". If you
made a video of all this pls forward it to yer local Operation Rescue
chapter...

JEEZ...

--
Best
Greg

"I am smarter than you think I am"
- Maryanne "Loafhead" Kehoe to me
in alt.gossip.celebrities

"cybercat" <[email hidden]> wrote in message
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Quoted message said:

Had four pounds of ground chuck, fresh and nice.

I browned it in a large, deep sauce pan until there was a lot of fat in
there, then dumped it into a collander to drain.

Fat? Or was it grease? ;-))

Dee Dee

cybercat said:

Had four pounds of ground chuck, fresh and nice.
[snip woeful recipe description]

Cute troll for the chili fanatics, though maybe April 1 might have
been a better day for it than Halloween. I found the one Roma tomato
to add tang to 4 lbs. of meat particularly droll. -aem

Dee.Dee said:

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

Quoted message said:

Had four pounds of ground chuck, fresh and nice.

I browned it in a large, deep sauce pan until there was a lot of fat
in there, then dumped it into a collander to drain.

Fat? Or was it grease? ;-))

Dee Dee

LOLOL Thanks, Dee Dee!

In article <[email hidden]>,

aem said:

cybercat said:

Had four pounds of ground chuck, fresh and nice.
[snip woeful recipe description]

Cute troll for the chili fanatics, though maybe April 1 might have
been a better day for it than Halloween. I found the one Roma tomato
to add tang to 4 lbs. of meat particularly droll. -aem

Sounds good to me, but it wouldn't be a regular. The tomato was weird.
Some are adamant about no tomatoes, but one?

cybercat said:

It DID add tang. It was one hell of a tomato.

You know, if you take chili this seriously, I shudder to think
about how strongly you react to the important things in life.

Mmmm, mmmm, going to get some of that fantastic chili.

I'll save you some. You can eat it or you might just want to
take it and your sanctimonious attitude and shove them up
your ass.

Sounds like YOU'RE the one who's taking this seriously!

I think the main objection that aem had to your recipe had nothing to do
with flavor. Nobody can tell YOU whether it tasted good or not; that's
entirely for you to decide, and you were obviously happy enough with it to
post the recipe, so you MUST have liked it. The issue was whether what you
made was CHILI or not.

Bob

"aem" <[email hidden]> wrote in message
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Quoted message said:

cybercat said:

Had four pounds of ground chuck, fresh and nice.
[snip woeful recipe description]

Cute troll for the chili fanatics, though maybe April 1 might have
been a better day for it than Halloween. I found the one Roma tomato
to add tang to 4 lbs. of meat particularly droll. -aem

It's not a troll. I like it. I am having more tonight. Lighten up, FFS.

"aem" <[email hidden]> wrote in message
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Quoted message said:

cybercat said:

Had four pounds of ground chuck, fresh and nice.
[snip woeful recipe description]

Cute troll for the chili fanatics, though maybe April 1 might have
been a better day for it than Halloween. I found the one Roma tomato
to add tang to 4 lbs. of meat particularly droll.

It DID add tang. It was one hell of a tomato.

You know, if you take chili this seriously, I shudder to think
about how strongly you react to the important things in life.

Mmmm, mmmm, going to get some of that fantastic chili.

I'll save you some. You can eat it or you might just want to
take it and your sanctimonious attitude and shove them up
your ass.

To each her own.

🙂

Quoted message said:

Thank you, Eri. Stick around. You bring the snot-to-refreshing ratio
wayyyy down.

LOL ~ Thanks. Actually, I've been here for quite a while. I post
only infrequently, because I get annoyed by the jerkoffs who have to
berate everyone and everything.

I have enough [censored] to deal with IRL. I participate in groups like
this to RELAX, not be hassled by morons. Thank goodness, there also
are a lot of knowledgeable, helpful folks, and a lot of great recipes
posted to this group.

🙂

~Eri

Bob Terwilliger said:

cybercat said:

It DID add tang. It was one hell of a tomato.

You know, if you take chili this seriously, I shudder to think
about how strongly you react to the important things in life.

Mmmm, mmmm, going to get some of that fantastic chili.

I'll save you some. You can eat it or you might just want to
take it and your sanctimonious attitude and shove them up
your ass.

Sounds like YOU'RE the one who's taking this seriously!

I think the main objection that aem had to your recipe had nothing to do
with flavor. Nobody can tell YOU whether it tasted good or not; that's
entirely for you to decide, and you were obviously happy enough with it to
post the recipe, so you MUST have liked it. The issue was whether what you
made was CHILI or not.

More like Maid Rite or loose meat sandwiches to me...

--
Best
Greg

"I am smarter than you think I am"
- Maryanne "Loafhead" Kehoe to me
in alt.gossip.celebrities

"Felines&Fuzzbutts" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Cybercat~

First of all, ignore the [censored].

But then I would not get to be entertained. 🙂

Quoted message said:

Secondly, my main issue with your recipe would be NO CUMIN! LOL I
can't make chili without tons of garlic & cumin. MMMMMMMMMMmmmmm.

Good point. I used to make it with cumin, but for some reason stopped. Is
there
cumin in Chili powder? Hmmm. Oh well, next batch!

Quoted message said:

My best chili recipe, an old family favorite my mother started, is a
recipe called "Texas Chili", that requires no tomatoes of any kind --
none, nada, nadissimo. Sometimes I add beans; sometimes I don't; I
might toss in some other types of peppers, or more or less garlic,
etc. So called "afficionados" would probably be appalled that once in
a great while, if I have some on hand, I toss in black olives.

It was in Texas that I first encountered really fabulous chili. Years ago
there were yearly chili cookoffs at Terlingua. The recipes were amazing.
Just walking around watching what people were doing was fun. That
was the first time I saw tequila used as an ingredient in chili. And, I am
usually with you--as are most Texans--on the tomato. But never say
never! My little roma tomato was perfect. Just enough tomato. Tomato
in chili for those who really don't like tomato in chili, hahaha!

Quoted message said:

I don't believe in "snooty cooking", i.e., if somone disagrees with
your prep method, it must be wrong (except, of course, for the no
cumin in your chili! LOL). The best part of cooking, aside from the
eating, is EXPERIMENTATION. My daddy taught me the majority of my
cooking, and he never so much as touched a recipe as far as I
know...and I use them primarily as mere guidelines.

It's like when I used to play with my chemistry set. 🙂

Quoted message said:

Hell, it doesn't matter if you make your chili with ground snails; if
YOU like it, that's all that matters, right?

Thank you, Eri. Stick around. You bring the snot-to-refreshing ratio
wayyyy down.

--
Posted via a free Usenet account from http://www.teranews.com

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

cybercat said:

It DID add tang. It was one hell of a tomato.

You know, if you take chili this seriously, I shudder to think
about how strongly you react to the important things in life.

Mmmm, mmmm, going to get some of that fantastic chili.

I'll save you some. You can eat it or you might just want to
take it and your sanctimonious attitude and shove them up
your ass.

Sounds like YOU'RE the one who's taking this seriously!

I think the main objection that aem had to your recipe had nothing to do
with flavor. Nobody can tell YOU whether it tasted good or not; that's
entirely for you to decide, and you were obviously happy enough with it to
post the recipe, so you MUST have liked it. The issue was whether what you
made was CHILI or not.

If it's got beef, chili powder, garlic, and hot peppers, it's chili,
Einstein.

--
Posted via a free Usenet account from http://www.teranews.com

cybercat said:

"aem" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

cybercat said:

Had four pounds of ground chuck, fresh and nice.
[snip woeful recipe description]

Quoted message said:

Cute troll for the chili fanatics, though maybe April 1 might have
been a better day for it than Halloween. I found the one Roma tomato
to add tang to 4 lbs. of meat particularly droll.

It DID add tang. It was one hell of a tomato.

You know, if you take chili this seriously, I shudder to think
about how strongly you react to the important things in life.

Mmmm, mmmm, going to get some of that fantastic chili.

I'll save you some. You can eat it or you might just want to
take it and your sanctimonious attitude and shove them up
your ass.

To each her own.

🙂

OK, this sounds pretty good, I like the garlic and I usually add a
bottle of beer, and like you each time I make it, it is different,
depending on what is at hand and the mood I am in. I try to keep a
package of the coarse ground meat in the freezer as I like that ,
NEVER tomatoes. It is fun to just play it by ear and then eat .
Usually truns out great.

Now I am hungry for Chili, maybe I will make some to morrow...

Rosie

cybercat said:

Quoted message said:

Quoted message said:

It DID add tang. It was one hell of a tomato.

You know, if you take chili this seriously, I shudder to think
about how strongly you react to the important things in life.

Mmmm, mmmm, going to get some of that fantastic chili.

I'll save you some. You can eat it or you might just want to
take it and your sanctimonious attitude and shove them up
your ass.

Sounds like YOU'RE the one who's taking this seriously!

I think the main objection that aem had to your recipe had nothing to do
with flavor. Nobody can tell YOU whether it tasted good or not; that's
entirely for you to decide, and you were obviously happy enough with it
to post the recipe, so you MUST have liked it. The issue was whether what
you made was CHILI or not.

If it's got beef, chili powder, garlic, and hot peppers, it's chili,
Einstein.

I'm not trying to be confrontational or judgmental here, Marie Antoinette.
Did anything in what I wrote imply that your concoction tasted bad, or that
it was unworthy to post here? There are PLENTY of things containing beef,
chili powder, garlic, and hot peppers that don't qualify as chili. I bet you
know that as well as I do.

Bob

"cybercat" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

"aem" <[email hidden]> wrote in message
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Quoted message said:

cybercat said:

Had four pounds of ground chuck, fresh and nice.
[snip woeful recipe description]

Cute troll for the chili fanatics, though maybe April 1 might have
been a better day for it than Halloween. I found the one Roma tomato
to add tang to 4 lbs. of meat particularly droll.

It DID add tang. It was one hell of a tomato.

You know, if you take chili this seriously, I shudder to think
about how strongly you react to the important things in life.

I have a hard time figuring how anybody can get all twisted up about chili.
I doubt I've had it made the same twice, no matter where I ate it. They'd
really go nuts over the chili I made yesterday. The only genuine ingredient
was some great and varied chillies a friend had brought me last May. But I
figure that it isn't haute cusine, it's sort of mommy food, and most mommies
of the world don't have the luxury of cooking only when the exact
ingredients show up in the supermarket which may not even exist. Mine was
made with pork loin, because ground beef was a whopping euro 7.95 and up
yesterday. This mommy doesn't pay that for ground beef. I think Tex Mex
mommies wouldn't either, but it's autumn and I needed to make something
autumnal for a pot luck and it all felt seredipitous. And it was good, too.
(There was cumin in the homemade chili powder.)
--
http://www.judithgreenwood.com

"Giusi" <[email hidden]> wrote in message
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Quoted message said:

I have a hard time figuring how anybody can get all twisted up about
chili. I doubt I've had it made the same twice, no matter where I ate it.
They'd really go nuts over the chili I made yesterday. The only genuine
ingredient was some great and varied chillies a friend had brought me last
May.

Quoted message said:

But I figure that it isn't haute cusine, it's sort of mommy food, and most
mommies of the world don't have the luxury of cooking only when the exact
ingredients show up in the supermarket which may not even exist.

And there you have it, folks. We "mommies" are adept at adapting when we
don't happen to have an ingredients or two in the house at the moment. The
results have been some of the mommies' best dishes. One of my kids pointed
this out one night when I lacked a (minor) ingredients for a Chinese dish,
and she asked, "Do you think Mrs. Chinese makes this the same way every
time?"

Quoted message said:

Mine was made with pork loin, because ground beef was a whopping euro 7.95
and up yesterday. This mommy doesn't pay that for ground beef. I think
Tex Mex mommies wouldn't either, but it's autumn and I needed to make
something autumnal for a pot luck and it all felt seredipitous. And it
was good, too.
(There was cumin in the homemade chili powder.)

Felice

"Giusi" <[email hidden]> wrote

Quoted message said:

Quoted message said:

I have a hard time figuring how anybody can get all twisted up about
chili.

You're not alone. 🙂

Quoted message said:

I doubt I've had it made the same twice, no matter where I ate it. They'd
really go nuts over the chili I made yesterday. The only genuine
ingredient was some great and varied chillies a friend had brought me last
May. But I figure that it isn't haute cusine, it's sort of mommy food

What a great way to put it! And it's true, chili is meant to be
personalized. So
a reasonable response to a recipe that differs from yours might be, "eyyuu,
you
put onions in chili?" Not, "*Sniff. That's not chili. You must be trolling."
Hilarious.
In many cases here, it's just "any excuse to get ugly."

, and most mommies

Quoted message said:

of the world don't have the luxury of cooking only when the exact
ingredients show up in the supermarket which may not even exist. Mine was
made with pork loin, because ground beef was a whopping euro 7.95 and up
yesterday. This mommy doesn't pay that for ground beef.

I bet that was good. I have made taco meat with braised pork before, it's
good!

I think Tex Mex

Quoted message said:

mommies wouldn't either, but it's autumn and I needed to make something
autumnal for a pot luck and it all felt seredipitous. And it was good,
too.
(There was cumin in the homemade chili powder.)
--

I have to check to see if Freshmarket puts cumin in theirs. I have been
buying
their bulk seasoning for years. It's cheap and fresh.

cybercat said:

If it's got beef, chili powder, garlic, and hot peppers, it's chili,
Einstein.

The Thai green curry with beef I made for dinner last night included all
those ingredients, too. I wouldn't call it chili. My chili doesn't
usually include coconut milk, palm sugar, fish sauce, lime juice,
lemongrass, or ginger.

Jnospam

"rosie" <[email hidden]> wrote

Quoted message said:

OK, this sounds pretty good, I like the garlic and I usually add a
bottle of beer, and like you each time I make it, it is different,
depending on what is at hand and the mood I am in. I try to keep a
package of the coarse ground meat in the freezer as I like that

You know, rosie, I am going to buy a meat grinder. Prices for decent
ground beef are so high, and this way I can control the fat without
paying a fortune.

Quoted message said:

NEVER tomatoes. It is fun to just play it by ear and then eat .
Usually truns out great.

I know, I felt sinful when I put that tomato in, MU haha! But it
was good, those little bits of fresh tomato.

Quoted message said:

Now I am hungry for Chili, maybe I will make some to morrow...

It hits the spot when the weather turns cold. I hope you will
experiment and post about it, keep the outrage alive! 😉