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Message
Chili season ...
Posted on 8/11/16 at 8:54 am
Posted on 8/11/16 at 8:54 am
Who's ready for it? It's been so damn hot I can't bring myself to cooking it yet!
Any secret ingredients you throw in your chili you'd like to share?
I throw in Cinnamon and Chocolate ... Sounds pretty weird ... but you'd be surprised
Any secret ingredients you throw in your chili you'd like to share?
I throw in Cinnamon and Chocolate ... Sounds pretty weird ... but you'd be surprised
14
Posted on 8/11/16 at 8:57 am to ChrisN
i made some the other weekend.
Posted on 8/11/16 at 8:58 am to ChrisN
I make chili year-round, and sometimes while drinking a stout.
AC is a wonderful invention.
AC is a wonderful invention.
Posted on 8/11/16 at 9:06 am to ChrisN
Wife hates chili unless it's cold so I feel your pain.
I find adding a can of the chilis in adobo sauce or whatever it's called makes it amazing.
I find adding a can of the chilis in adobo sauce or whatever it's called makes it amazing.
Posted on 8/11/16 at 9:09 am to BoogaBear
I just think theres nothing like making a bowl of chili and sitting next to a camp fire.
I like cooking my chili on a burner outside ... not inside in a kitchen
I like cooking my chili on a burner outside ... not inside in a kitchen
Posted on 8/11/16 at 9:31 am to ChrisN
I always make a pot of chili on the first cool weekend of the year. Love watching football while tending to a chili on the stove.
Posted on 8/11/16 at 9:41 am to ChrisN
The SO doesn't like chili or soup when it's hot out.
I'll likely be making one or the other next week while he's out of town.
I'll likely be making one or the other next week while he's out of town.
Posted on 8/11/16 at 1:09 pm to ChrisN
Had some of my frozen stash of chili last night with some tamales. I eat it all year.
Posted on 8/11/16 at 2:52 pm to ChrisN
Made a white chicken chili a few weeks ago
Posted on 8/11/16 at 3:26 pm to ChrisN
quote:
It's been so damn hot I can't bring myself to cooking it yet!
Been cool here. Its 72 right now, but it's supposed to hit 89, later today. I know, I know, but before you start feeling too sorry for me, it's 89 with a "real feel" of 81. So I might make some chili anyways...
Posted on 8/11/16 at 3:35 pm to ChrisN
Use a chuck roast and shred after 3 hours. Way more flavor than ground beef
Posted on 8/11/16 at 3:36 pm to ChrisN
I like dark beer in my chili.
Posted on 8/11/16 at 3:57 pm to ChrisN
I don't make chili, gumbo, etc. In the summer. When I do make chili, its a vegetarian version w/ broccoli and beans. Broccoli cooks down to a good meat substitute. I grind and mix my own chili powder and I put a couple of whole dried chipotles in the pot.
Posted on 8/11/16 at 4:15 pm to Jax-Tiger
Your temps qualify for official gumbo weather down here!
We have AC, so we can cook and eat what we want no matter the temps outside.
We have AC, so we can cook and eat what we want no matter the temps outside.
Posted on 8/11/16 at 4:27 pm to ChrisN
This recipe was on back of a card advertising MEXENE brand chili powder.
Sahara Chili
Recipe by Margaret Nadeau
2-Time Terlingua International Chili Champion
Step 1:
2 lbs. course ground beef (chili grind)
1 TBS Cooking Oil
1 TBS Granulated Onion
Add ingredients together and lightly brown meat
Step 2:
ADD:
1 Can (8 oz) Tomato Sauce
1 Can Beef Broth
Cook for 30 minutes
Step 3:
ADD:
3 TBS MEXENE Chili Powder
1 tsp Garlic Powder
1/2 tsp Salt
1/2 TBS Ground Cumin
1/2 tsp Cayenne Pepper
1/2 tsp Black Pepper
1 tsp Chicken Granules (or 1 cube)
Cook for 1 hour
Step 4:
ADD:
2 TBS MEXENE Chili Powder
1 tsp Paprika
1/ TBS Ground Cumin
Add Original Louisiana Hot Sauce to taste...be generous
Add water if needed
Leave covered and simmer for 30 minutes
Sahara Chili
Recipe by Margaret Nadeau
2-Time Terlingua International Chili Champion
Step 1:
2 lbs. course ground beef (chili grind)
1 TBS Cooking Oil
1 TBS Granulated Onion
Add ingredients together and lightly brown meat
Step 2:
ADD:
1 Can (8 oz) Tomato Sauce
1 Can Beef Broth
Cook for 30 minutes
Step 3:
ADD:
3 TBS MEXENE Chili Powder
1 tsp Garlic Powder
1/2 tsp Salt
1/2 TBS Ground Cumin
1/2 tsp Cayenne Pepper
1/2 tsp Black Pepper
1 tsp Chicken Granules (or 1 cube)
Cook for 1 hour
Step 4:
ADD:
2 TBS MEXENE Chili Powder
1 tsp Paprika
1/ TBS Ground Cumin
Add Original Louisiana Hot Sauce to taste...be generous
Add water if needed
Leave covered and simmer for 30 minutes
Posted on 8/11/16 at 4:49 pm to Zappas Stache
quote:
I don't make chili, gumbo, etc. In the summer.
I don't either. Yeah, yeah, I get the AC comments, I have it too, but foods like that just feel too heavy for me in extreme summer temperatures.
Posted on 8/11/16 at 7:54 pm to ChrisN
That's not Chili
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