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Post by Paws on Oct 6, 2006 3:44:01 GMT 12.75
Wendy's Chili (Or so I'm told)
1 pound ground beef 1 - 14.5 Oz. can tomato sauce 1 - 14.5 Oz. can kidney beans (with liquid) 1 - 14.5 Oz. can pinto beans (with liquid) 1/2 cup diced onion 1/4 cup diced green chilies 1/4 cup diced celery 2 medium tomatoes, chopped 1 teaspoons cumin powder 2 tablespoons chili powder 1 teaspoon black pepper 2 teaspoons salt 1 cup water
1. Brown the ground beef in a skillet over medium heat; drain off the fat. 2. Using a fork, crumble the cooked beef into pea-size pieces. 3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.
Makes about 12 servings.
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Post by Toby Benoit on Oct 6, 2006 10:05:37 GMT 12.75
It ain't nearly cool enough for chili season down here yet, but I'm looking forward to it. There's a big chili cookoff on Homassassa in November that I want to go to. I haven't been in a couple of years, but for just a few bucks, you'll get to eat all the chili a feller could ever want to.
Mine and my dad's pepper plants are really producing this year. We've got several types and he's putting them up in vinegar and has a big bunch he's drying. He's just finished grinding an old doe into hamburger, so he's ready.
We've never entered any kind of cooking competition, but he ought to. His chili beats most of the types I've tried!
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Post by Paws on Oct 7, 2006 10:54:19 GMT 12.75
In that case I'll post some fair winners and such I have on board! I find a couple of things in common with the winning recipes. (1) got beer or whiskey sometimes both. (2) Add the last of the spices during the last 15 or 20 minutes of cooking. Other than that remember that Women like sweet men like savory! * Exported from MasterCook * 1981 WORLD CHAMPIONSHIP BUTTERFIELD STAGELINE CHILI Amount Measure Ingredient -- Preparation Method 4 ea Medium onions, minced 10 lb Lean beef brisket, finely ch 1/4 c Oil 1 1/2 ea Cloves garlic, minced 2 lb Ground pork 1 cn (7oz) whole green chiles, mi 1 cn (15oz) tomato sauce 1 lb Whole tomatoes, finely chopp 1 T Cumin 1 t Salt 1 t Oregano 1 T Dry mustard 1 oz Tequila 1 ea Can beer 3 oz Jar chili powder 2 ea Beef bouillon cubes Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes. Bring to boil, then reduce heat and simmer 2-3 hours. Stir occasionally. Do not stir the last 30 min before serving. Serves 25
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Post by Brikatw on Oct 7, 2006 15:42:40 GMT 12.75
As the weather turns towards the cooler times and the young bucks fancy turns towards the does, the families around here turn towards the full belly with rib sticking goodnes of a fine chili or stew. Now somewhere back in here is a thread called pot pot, what's in the pot and of course Paws chili. Miss Kathy and I will be making some of our stews and soups. I'd be thrilled to see what y'all come up with and some of your favorite stews, soups and chilis. A hint odf what coming? Think, venison, wild hog and maybe even seafood
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Post by Two Tales on Oct 7, 2006 20:38:28 GMT 12.75
Chile has a season??..that mean I've been doing it wrong all this time? Paws them recieps sound good 'sept for them kidney beans..never was to awedul fond of them kinda beans..like pintos and horticultures in mine..black and red beans will also work...
Brian, I make a seafood chowder that I snuck..er..charmed and ol' southern bell out of back 'bout 30yrs ago...When I say seafood I mean just about anything that swims, lives in a shell or has scales goes in it...comes out mighty good..it's a basic NE Clam Chowder (white) recipe with extra butter and cream added to it..
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Post by Brikatw on Oct 8, 2006 14:44:28 GMT 12.75
I'm lucky in that respect. I grew up in New England and ended up here in coonass land er swamps. The chowder your speaking of is the old way of making down here. You see, you may live in a swamp, but chances are, you or your neighbor had a cow or goat. Since thewater can get pretty rough to drink, they would use milk to make the soups and chowders instead of water. It saved on wasted milk and tasted better.
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Post by Toby Benoit on Nov 20, 2006 17:56:49 GMT 12.75
The big chilli cookoff was Saturday and I missed it! I love chilli and the weather's perfect for it. High thirties at night and the high sixties during the daytime. I was looking forward to it too, but you can only fit in so much during a weekend. I went hunting, spent time with the family, did a little writing, and shot my rifle a little, just to keep my eye up, all that and still had time to visit on the 'puter. I didn't need all of the calories anyway, but I hate that I didn't get to go. So, Dad asked me to swing by tomorrow and we'll put together a big pot of chilli of our own design. One thing about Dad's chilli is that the recipe is in a constant state of change and it's always delicious. I know for sure it's going to include venison hamburger, hot pork sausage, kidney beans, both tomato sauce and whole pealed tomatos, a large sweet onion, some bell pepper, some white pepper, salt, chopped garlic, some red pepper, a few of them little purple sumbitches that are so damn hot, a few yellow peppers, chilli powder, and whatever the heck else strikes him at the moment. I'm planning on bringing a small bottle of Jim Beam with me and slipping it in when he ain't looking, just for Paws! Usually making chilli with Dad involves a lot of standing back and watching, but he does love an audience. He'll make it around noon and let it sit and blend until five or six the he'll put the fire back under it until it's hot. I'll definitely be bringing the maalox and the saltine crackers! ;D
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Post by Paws on Nov 21, 2006 1:13:37 GMT 12.75
I'm a chowder head too TT. Got to watch that stuf though. Only three or four bowls and I tend to keel over and pas out! Wonder what causes that Steven! Today we are at 33 degreesz with just a dusting of snow on the ground! Since the rest of the week is supposed to be cool and dry I guess I better get my chile made today! ;D Soup Nazi's Seafood Bisque (or so I'm told) 2 cups dry white wine 1 bay leaf 1 onion, roughly chopped 1 clove garlic 2 ribs celery 1 lobster, 1 1/2 to 2 pounds 12 medium-size shrimps, in shell 24 mussels, well scrubbed 12 sea scallops 4 cups heavy cream 1 cup milk 1 teaspoon dried thyme 1 tablespoon minced fresh parsley 1/4 teaspoon dried rosemary 1 cup fresh spinach, well rinsed and chopped 1/2 cup grated carrot salt and freshly ground black pepper to taste 1/2 teaspoon fresh lemon juice
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Post by Toby Benoit on Nov 23, 2006 7:34:32 GMT 12.75
I'm just finishing up a bowl of Dad's leftover chilli from Monday. MMMMMMMMM!!!!!!!! Ya'll know how it gets better after a couple of days of blending the flavors. It turned out a little hotert han I had hoped, but the flavor is fantastic! I ish ya'll was close enough to help me eat this up!
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Post by Paws on Nov 23, 2006 9:45:43 GMT 12.75
Toby you lyin' dog you! If you wanted us to help eat it you would have waited till we got there before you started eatin'! Enjoy it man. Anything Dad does is special. ;D
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