Chili
 

Chili deserves it's own thread.

Wet Dog and I have finished the second batch of the year, (2011).

Recipe as follows:

POSSUM CHILI


1 tbsp. oregano
2 tbsp. paprika
2 tbsp. MSG, (sharpens the flavors of spices, not good for you, but sharpens the taste, get over it....)
11 tbsp. chili powder
4 tbsp. cumin
4 tbsp. beef bouillon (instant, crushed)
3 cans Budweiser
2 lb. pork, cubed (thick butterfly pork chops, for instance).
2 lb. chuck cubed
6 lb. ground rump
4 large yellow onions finely chopped
10 cloves garlic finely chopped
1/2 cup oil for browning meat and onions
2 large cans crushed tomatoes (optional)
2 lbs dried pinto beans, soaked overnight, or several cans of pinto beans
1 tsp. mole (powdered)
2 tsp coriander (seeds, not ground)
1 tsp Louisiana Red Hot Sauce (or more to taste)
1 8 oz. can Tomato sauce
1tbsp. flour (or Masa Harina flour if you have it)
Salt to taste

METHOD: In a large pot add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups of water. Bring to simmer. In a separate skillet brown meat in batches with oil. Drain each batch and add to simmering spices.

Sauté onion and garlic in some oil and add to spices and meat mixture. Add water as needed, crushed tomatoes and beans (if using) and simmer two hours or until beans are tender. Add mole, coriander, Louisiana Red Hot Sauce, and tomato sauce and simmer another 45 minutes.

Dissolve flour in warm water(pasty) and add to chili. Add salt to taste. Simmer another 30 minutes.


Good luck, have fun,

Jack

Hmmm.......POSSUM CHILI?


Think I'll need to run up to the grocery store. Was fixin to go up the road and grap the dead possum but, saw you used cubed pork, cubed chuck and ground rump.

Chicken....:p

Okay. Possum chili because we grabbed this recipe from a chili cook-off but, over the years, modified the recipe to a personal choice. Then, one Christmas we were up in Kalamazoo, Michigan, and made the chili. There was no room in the freezer so we left it out on the patio in the snow with a lid. The next morning over coffee and eggs, we looked out to the patio and saw the lid on the deck and a possum butt sticking out of the pot. It's been possum chili ever since.

Take out a loan and try it. Doesn't suck. Add "hot" spice to taste, but doesn't need to hurt to be good. Wet Dog is leaving with a belly full of good hootch and a quart jug full of good chili. I guess I'll just pretend I offered it to him.

Will do,
As for the loan, you ain't been talkin to my ol'lady have ya?

She's the loan officer these days.....:boohoo

No. I don't talk to women about the price of chili, mostly because this batch cost me about sixty bucks, plus or minus. On the other hand, I'll freeze a lot of it and eat for better than a month on this one batch.

Chili, whiskey, and really good fly rods are inalienable rights that SHOULD HAVE BEEN guaranteed by the Constitution. I think it was just an oversight, the single problem with really good whiskey.

OK- Now you've opened a can of beans...

Chilie & School House Soup - both freeze well
 

Chilie & School House Soup - both freeze well

School House Soup - I don't think there is a recipe for that. :eek:

HERETICS!
 

If you know beans about chili, you know chili has no beans. This is on standardized tests in 4th grade in Texas. It seems that this is also taught in SC and elsewhere.

http://whatscookingamerica.net/Histo...iliHistory.htm

Not taught in Tennessee
 

Note the discription on the middle can:

Attachment 17820

The original general store A.J. Bush opened is in Chestnut Hill Tennessee.

I like all chili, but do prefer it to have beans.

Heresy
 

Get a rope.
http://www.youtube.com/watch?v=vgrGyR6EYbY

Original chili had no beans, beans began being added as the dish moved to the east coast from Texas.

Out here, the way I learned it:

Chili with an "i" has beans.
Chile with an "e" has no beans.

I like 'em all! (Especially Chili with an "i" on a good hot dog!)

I make 3 different kinds. Red with beef and beans, Chile Verde(Green with pork) and Chile Rojo(Red with beef).

Do you put "taters" in your chile verde?