| Posted: Thu Sep 24th, 2009 03:57 AM |
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Charley
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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.
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| Posted: Tue Nov 3rd, 2009 09:40 PM |
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9secondsflat
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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.
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| Posted: Tue Nov 3rd, 2009 10:34 PM |
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Charley
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Fowler's is pretty good stuff, IMO.
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| Posted: Wed Nov 4th, 2009 12:12 AM |
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Rockydog
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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
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| Posted: Wed Nov 4th, 2009 03:09 AM |
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Charley
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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.
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| Posted: Fri Nov 20th, 2009 04:58 PM |
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Maxwell48
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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.
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