| Posted: Thu Sep 24th, 2009 02:57 AM |
|
1st Post |
Charley
Board Founder
| Joined: | Fri Sep 9th, 2005 |
| Location: | San Antonio, Texas USA |
| Posts: | 3794 |
| Photo: | | | Are you a handloader?: | Yes | | Favorite type of cartridge to load?: | I load everything! | | My favorite chambering is:: | all of them |
| Status: |
Offline
|
back to top
|
Jerry asked for a chili recipe, here's one, and some background.
San Antonio has alway been considered to be the birthplace of chili con carne, the true name. A chili is just a pepper, we want chilis and MEAT (carne). San Antonio's chili queens sold chili by the bowl on Alamo PLaza and miltary plaza for years, until the city closed them down in the 1930s, due to the evolution and enforcement of health codes.
Chili con carne isn't found in Mexico, if it came from there, they would still make it. Chili came about because of the Mexican spices, and the abundance of cheap beef from the south Texas plains.
Some of the best chili powders, chili mixes, Mexican spices, and spices in general, are produced by San Antonio's own Bolner family, DBA as Fiesta Spices. http://fiestaspices.com/?page=index
Fiesta's Quick Chili Mix makes good stuff.
2 pounds of meat (traditionaly beef, I often use 1 pound beef, and one pound venison) It can be ground or cubed.
2 Tablespoons oil
2 cups water
8-10 tablespoons Quick Chili Mix
Brown the meat in the oil, add the water and chili mix. Bring to a boil, then simmer under low heat until the meat is tender. Ground meat is faster, if you're hungry, cubed meat has a better texture.
Important note: NEVER, EVER, COOK BEANS WITH CHILI CON CARNE! IT WILL MARK IT AS YANKEE SLOP, UNFIT FOR HUMAN CONSUMPTION. Might even get you beat up around here. Pinto beans on the side are considered proper.
____________________
TANSTAAFL
|
| Posted: Tue Nov 3rd, 2009 08:40 PM |
|
2nd Post |
9secondsflat
HB Pro Staff
| Joined: | Mon Oct 12th, 2009 |
| Location: | |
| Posts: | 32 |
| Photo: | | | Are you a handloader?: | Yes | | Favorite type of cartridge to load?: | rifle | | My favorite chambering is:: | 308 ... |
| Status: |
Offline
|
back to top
|
have you ever tried 2 Alarm Chile from Wick Fowlers? how does it compare to Fiesta's chili mix? thanks for your opinion from a southern red neck living in the NE.
|
| Posted: Tue Nov 3rd, 2009 09:34 PM |
|
3rd Post |
Charley
Board Founder
| Joined: | Fri Sep 9th, 2005 |
| Location: | San Antonio, Texas USA |
| Posts: | 3794 |
| Photo: | | | Are you a handloader?: | Yes | | Favorite type of cartridge to load?: | I load everything! | | My favorite chambering is:: | all of them |
| Status: |
Offline
|
back to top
|
Fowler's is pretty good stuff, IMO.
____________________
TANSTAAFL
|
| Posted: Tue Nov 3rd, 2009 11:12 PM |
|
4th Post |
Rockydog
Administrator
| Joined: | Tue Jul 26th, 2005 |
| Location: | Wisconsin USA |
| Posts: | 2131 |
| Photo: | | | Are you a handloader?: | Yes | | Favorite type of cartridge to load?: | I load everything! | | My favorite chambering is:: | 8mm Mauser |
| Status: |
Offline
|
back to top
|
Charley wrote:
Important note: NEVER, EVER, COOK BEANS WITH CHILI CON CARNE! IT WILL MARK IT AS YANKEE SLOP, UNFIT FOR HUMAN CONSUMPTION. Might even get you beat up around here. Pinto beans on the side are considered proper.
Amen to that Charley!
For really quick but passable chili I brown a couple of pounds of ground beef with a finely chopped onion and add a big jar of picante sauce, whatever heat of picante you like. I thin it down with a little beer, bring it too a boil and stir in a tablespoon or two of cornmeal to bind it together a bit. Add some shredded cheddar on top after loading the bowl. Simple, quick. definitely not gourmet but better than 90% of the slop served with beans in it. RD
____________________
"Those who hammer their guns into plows will plow for those who do not." ~ Thomas Jefferson ~
|
| Posted: Wed Nov 4th, 2009 02:09 AM |
|
5th Post |
Charley
Board Founder
| Joined: | Fri Sep 9th, 2005 |
| Location: | San Antonio, Texas USA |
| Posts: | 3794 |
| Photo: | | | Are you a handloader?: | Yes | | Favorite type of cartridge to load?: | I load everything! | | My favorite chambering is:: | all of them |
| Status: |
Offline
|
back to top
|
Sounds like a pretty decent recipe. I'm not a big fan of picante sauce (hard to admit, being from Texas!), but that sounds pretty good. I'll give it a try sometime.
____________________
TANSTAAFL
|
| Posted: Fri Nov 20th, 2009 03:58 PM |
|
6th Post |
Maxwell48
member
| Joined: | Sat Aug 8th, 2009 |
| Location: | Eustace |
| Posts: | 20 |
| Photo: | | | Are you a handloader?: | Yes | | Favorite type of cartridge to load?: | I load everything! | | My favorite chambering is:: | 22-250 |
| Status: |
Offline
|
back to top
|
Gonna have some chili tonight. I use a mix from Larue Tx called Ballow's.It calls for ground sauasge to be added to the chili meat. At first it didn't sound too good, but I tried it and it's pretty good. For a big batch (12 lbs)I use Morton's Chili Blend. My dad used to have a cafe here in town and I learned about chili from him. +1 on the beans.
|
| Posted: Thu Dec 3rd, 2009 01:00 PM |
|
7th Post |
OldStuffer
Moderator
| Joined: | Sat Oct 31st, 2009 |
| Location: | Newton, Kansas USA |
| Posts: | 1151 |
| Photo: | | | Are you a handloader?: | Yes | | Favorite type of cartridge to load?: | I load everything! | | My favorite chambering is:: | 12-gauge A-5, .308 Winchester BAR, .45acp (in a 1911 of ... |
| Status: |
Offline
|
back to top
|
Cut my teeth on 2-Alarm brand chili, dad always bought it. Living on my own, poor, broke (married), bought a box, measured and recorded everything, so I could make from bulk-scratch.
Years later, a friend on mine @ work gave me his beer/venison chili recipe, which was a spiceless meat & bean tomato-water, with a budweiser in it.
I combined the 2, started adjusting it, and here is the finished product:
2 pounds ground beef or venison (bear, whatever you have laying around) 
1 pound hot sausage.
1 small bottle Heinz 57 steak sauce
2 15oz cans Ro-Tel tomatos
2 15oz cans tomato sauce
1 bottle dark beer (Dixie Blackened Voodoo, Shiner Bock, Amber Bock, etc.)
2 4oz cans mushrooms (sliced)
1 large red onion (diced)
3-4 cloves garlic (minced)
3 15oz cans Ranch Style pinto beans, with sliced Jalapenos
1 fresh jalapeno
1/3 cup chilli powder
1 Tablespoon each: Oregano, Cumin, Coriander.
1/2 Tablespoon Cayene Pepper.
Pan-fry the meats, drain off grease, return to skillet, season with steak sauce, saute 5 min. or so, throw in Crock Pot or Dutch Oven. Fry up onion untill turn opaque, just done, throw in pot. Add all canned items, seasonings, and beer. Cut off stem and slice lone Jalapeno in half, remove seeds, throw in pot like a bay leaf in stew. Bring to boil, drop to low and let simmer, I cook 6 hours minimum before serving, 8 is better, overnight is not a bad thing.
If it comes out to thick, thin with beer, too thin, I thicken with a bit of Mesa Flour (slight "southwestern" Corn Flour flavor, which seems apropriate, but I seldom thicken, usually I thin it.
Initial heat hit at lips and tongue, is the Cayene, heat farther back in the throat, is Jalapeno, adjust as you see fit. This is not a "fire-breathing" chili, but, it does "argue with you" a bit over eating it, as chili should. 
For a change of pace, I occasionally throw a single stick of cinnamon into it, which softens it a bit, adds an almost unidentifiable "sweet" back-note that, IMO, fits in.
Last edited on Thu Dec 3rd, 2009 01:01 PM by OldStuffer
|
| Posted: Fri Dec 4th, 2009 07:05 PM |
|
8th Post |
DesertMarine
Moderator
| Joined: | Wed Nov 12th, 2008 |
| Location: | New Mexico USA |
| Posts: | 549 |
| Photo: | [Download] | | Are you a handloader?: | Yes | | Favorite type of cartridge to load?: | rifle | | My favorite chambering is:: | |
| Status: |
Offline
|
back to top
|
You guys reminded me of being up in New York state around the Finger Lakes region and seeing signs for Texas hots. Not good. Hot dogs with some type of canned chili on top. Worse than Hormels chili.
Here in the Land of Enchantment, you will probably be run out of town with Texas sytle chili. Here we use green or red chile peppers, as hot or mild as you like, and prepare with or without meat. Totally different from Texas style chili. Here we get fresh grown chile peppers, major cash crop.
____________________
DesertMarine
|
|
