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Post by Christopher on Apr 29, 2006 2:08:45 GMT 12.75
Feel free to stick this wherever you want, Paws. Gotta feed a bunch of folks from church on saturday, and I'm camping tonight. In the beginning, there was a table full of stuff.
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Post by Christopher on Apr 29, 2006 2:09:27 GMT 12.75
When I first started making chili, it was under Terlingua rules, which state the chili must be "a smooth gravy with meat" - no visible beans or other such chunkyness. So I came up with a technique to get the bean in the chili without breaking the rules, and took "best overall" at a qualifier event in Texas back in 1993. Blend them in, with whole peeled tomoatoes.
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Post by Christopher on Apr 29, 2006 2:10:26 GMT 12.75
Now, I like a few beans in my chili, so I mix some of the dark red kidneys with some black and pinto beans into the tomato-bean slush I just made. Cook over low-med heat.
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Post by Christopher on Apr 29, 2006 2:12:46 GMT 12.75
Now for the meat. Since it's a three-bean chili, why not go with three distinct meat approaches? First, there's the Jimmy Dean "Hot" pork sausage. Add a tablespoon of minced garlic, a buncha onion, some chili powder, salt, pepper, chipotle tabasco, and paprika. Meat #2, is SuperBeef. 2 pounds of ground, in this case - though if I'm competing, it's a sirloin chili grind - along with more salt, pepper, a couple beef bullion cubes, garlic, onion, worcestershire, chili powder. Meat #3 is the enigma. 2 pounds more of ground beef, but this time tricked up with cinnamon and cilantro, a touch of italian herbs, and my favorite weapon, honey. Once it all gets stirred in, the spoon should stand on its own.
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Post by Christopher on Apr 29, 2006 2:13:19 GMT 12.75
Now I have nearly 10 litres of the stuff packed away in the fridge, including a 1.5L bowl of "Devil's Advocate", with extra cayenne, chipotle tabasco, my own Orange Paste of Death, and two Habeneros... one floating whole, and the other minced fine.
Chill for 40 hours, reheat, and serve. If I get pukers and sweaters from the DA, I'll take pics for your pleasure.
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Post by shiloh on Apr 29, 2006 3:05:24 GMT 12.75
Sounds like a batch of "screaming madness." ;D I like my chili wet with lots of chunkiness. I like it hot enough to sweat my brow and steam my glasses, but no so hot I can't taste it or so hot is blisters the lip. I made it once so hot I had to use a welder's mask and gloves to serve it, and it was un-eatable because it stung the tongue and lips. That's just too hot.
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Post by Christopher on Apr 29, 2006 3:31:07 GMT 12.75
The Devil's Advocate bowl is in direct response to a Texan at church saying "bring it on". So, we shall see. The rest of it is low-octane goodness. Women and children, you see...
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Post by Two Tales on Apr 29, 2006 8:00:40 GMT 12.75
Chris,
Sounds like your trying to start forest fires down there ;D I got to admitt that sounds dang good coming from an ol' Iron Whacker ;D, I have a friend that is like your texan...'cept he don't brag so much anymore 'bout being able to eat hot stuff...I fed him some of my "Charnobal Chilli one afternoon"
I'm gona steal that honey thing...been looking for a touch of magic for some of my chilli recipes and that just might do it... ;D
and if you coulsd we would, or at lest I would, like to know how you build that Orange Paste of Death... ;D
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Post by Paws on Apr 29, 2006 9:31:57 GMT 12.75
Let's just make sure it doesn't get lost! ;D Want you to try something Christopher. Prep your meat mixture as normal and cut your habaneros in half; tops from the bottoms. Mix some of your base with the minced tops and some with just the minced bottoms. Finish it off and taste test it for me. Tell me if you can distinguish a difference which might involve sweetness, fruitiness, and heat.
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Post by Christopher on May 2, 2006 2:50:07 GMT 12.75
Let's just make sure it doesn't get lost! ;D Want you to try something Christopher. Prep your meat mixture as normal and cut your habaneros in half; tops from the bottoms. Mix some of your base with the minced tops and some with just the minced bottoms. Finish it off and taste test it for me. Tell me if you can distinguish a difference which might involve sweetness, fruitiness, and heat. Riiiiiiiiiiiight. I see where you're going with that, but I ain't yer guinea pig for this experiment.
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Post by Paws on May 2, 2006 8:14:11 GMT 12.75
Nlot trying to set you up there Christopher. You can keep the milk and ice cream handy. I just want your opinion.
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