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Online Comics => Roswell, Texas => Topic started by: Zen Redneck on October 20, 2006, 07:28:06 pm

Title: Chili
Post by: Zen Redneck on October 20, 2006, 07:28:06 pm
Maybe we need a whole thread just about chili.  I'll start:

I like mushrooms in mine.
Title: Re: Chili
Post by: Jake B. on October 20, 2006, 09:16:39 pm
Cheese man, cheese.  8)
Title: Re: Chili
Post by: Frank B. on October 21, 2006, 09:41:17 am
I'm not nearly as uppity as some.  I like it with or without beans, and with many varieties of seasonings (just like I like my women).  You'd be surprised what a little rosemary sprinkled in while cooking will do.  Probably just pushed somebody's gag button out there. ;-)
Title: Re: Chili
Post by: Zen Redneck on October 21, 2006, 12:12:19 pm
Agree on the cheese, can't say about the rosemary.  Prefer with beans.  And just a few garbanzos.
Title: Re: Chili
Post by: wdg3rd on October 22, 2006, 02:06:38 am
Well, my vegetarian version uses mushrooms for texture, since tofu is for even lower species' of cattle.  That's the only kind I'll put beans in, which kind varies with mood and what's in the pantry.  Pinto, black, navy, usually.  Not partial to kidney, cannellini or especially garbanzos, they're just too big.  Back in my pre-purist days when I still combined meat and legumes, lamb with lentils got a good response.  Depending on who I wanted to offend, I called either it Kosher or Palestinean chili.  That's the version the Smith family ate at the LRT conclave in Rocky Mountain National Park back when the world was young (1997, I think -- Rylla was maybe nine then).

Cheese is something you add to chili after it's dished out -- cooking cheese in a mildly acidic environment really fucks up texture.

I'm not a big fan of rosemary (the herb), but it doesn't hurt.  Essential seasonings are chiles (well, duh), comino, garlic and mexican oregano.  If you can't get a supply of mexican oregano, it's better to use its cousin marjoram than the unrelated mediterranean oregano.  But www.penzeys.com has every seasoning you can think of and probably a lot you've never heard of.  (I'm a customer, not a tout -- got tired of wasting big bucks on tiny little McCormick jars at Shop-Rite).
Title: Re: Chili
Post by: mal on November 03, 2006, 09:45:58 pm
Hi, y'all!

I know that you are all kidding and know that as in the ancient beer purity law (hops, malt, grain, and water) there is a chili purity code which calls for nothing but chiles, spices, a little masa, and beef.

Eat and drink what you like.

I'll stick with the good stuff!  An honest bowl of red is hard to come by anymore except at cook-offs.
Title: Re: Chili
Post by: Jen Zach on November 04, 2006, 05:29:29 pm
Well, my vegetarian version uses mushrooms for texture, since tofu is for even lower species' of cattle. 

Feh, while I object to the idea of tofu being dissed as unfit for human consumption (now, are you referring to only vegetarians in western society, or are you also dissing Asian culture?), I don't think there are many vegetarians who'd actually put tofu in chili; it sounds ridiculous. Wrong color, wrong texture. I've seen pleanty recipes that call for TVP, though. I don't think I've tried chili with mushrooms.
Title: Re: Chili
Post by: Zen Redneck on November 17, 2006, 07:27:07 am
I've tried to find a bowl of chili in Taos, and they don't seem to have any there.  But last week I had a perfectly acceptable one in Paris.
Title: Re: Chili
Post by: mal on February 25, 2007, 08:48:05 pm
I did find a great bowl of red at the San Antonio Airport Hilton last week.  I know a hotel isn't where you might look, but then Karl Hess had a cafe at Mueller Airport in Austin supply the Goldwater campaign with chili in 1964.

And Chili's chili isn't bad.
Title: Re: Chili
Post by: Rocketman on February 26, 2007, 06:40:49 pm
If anyone is in the vicinity of Cincinnati Ohio stop off for some of the best chilli you've ever tasted at a fast food chain called
Gold Star Chilli.  I especially like the chilli dogs.  No kidding, they are great!! ;D ;D
Title: Re: Chili
Post by: mal on March 02, 2007, 11:11:33 pm
Cincinnati chili does have a unique flavor.  Straight chili, but more sweet than spicy.   I taste some cinnamon in it.  The locals eat it on spaghetti.
Title: Re: Chili
Post by: wdg3rd on March 06, 2007, 11:27:40 am
Yes, Cincinnatti chili does indeed contain cinnamon.  The founder of the Skyline Chili chain was from Greece, where that is a popular seasoning for savory foods.  I tried it once (when I was in Columbus for LFScon).  It was gawdoffal.  There is historical data available at www.skylinechili.com if you care.

When I open my restaurant in New Hampshire, there will be pasta available for them as likes to have it under their chili.  There will be shaker bottles of cinnamon, as I will not add it to the stuff myself.

Title: Re: Chili
Post by: Mike Mordant on March 09, 2007, 08:36:44 pm
Cinnamon!!??! That sounds awful.  The beauty of chili for me is that there's so much variety but, Cinnamon!
We never make our's quite the same way twice but we always use peppers we grew ourselves and never, ever use beans.   
Title: Re: Chili
Post by: mal on March 10, 2007, 12:24:17 am
Cinnamon!!??! That sounds awful.  The beauty of chili for me is that there's so much variety but, Cinnamon!
We never make our's quite the same way twice but we always use peppers we grew ourselves and never, ever use beans.   

Three cheers for you!
Title: Re: Chili
Post by: Rocketman on March 10, 2007, 02:36:55 pm
  I don't remember ever having Skyline Chili and I don't know for sure what's in Gold Star but all I can say is that
if it does have cinnamon in it then at least taste it before you start critizing it.  I really do remember it as probably the best chili that I've ever tasted.  :D
Title: Re: Chili
Post by: delphidb96 on March 10, 2007, 03:50:22 pm
Real chili does not contain mushrooms.  *OR* beans!  Or even large chunks of tomatoes.

And one never, *EVER* pours it over spaghetti!

Now that hot and spicy beef and bean stew they serve up over in Cincinnati goes just *FINE* over spaghetti!  (Hey, I was *born* in Cincinnati and I'm not stupid enough to call that stuff chili.  But then, I'm not stupid enough to turn down a bowl of it, neither.)

Of course, you can put whatever you want into a bowl of chili - you can even take the main ingredients out!  I met one person - a strict *FRUIT*arian (And he was 'fruity' in other mental ways as well.) - who made a fruit-based dessert 'chili', which of course contained no real chili peppers - although he insisted upon 'spicing' it up with black pepper.  Needless to say, I managed to gag down one small cup of his concoction and shortly thereafter found reasons to disassociate from him. ;-)

Derek

Maybe we need a whole thread just about chili.  I'll start:

I like mushrooms in mine.
Title: Re: Chili
Post by: KiloSeven on March 20, 2007, 02:07:35 am
Venison, chunked.
Walla Walla sweet onions.
Holy Trinity.
S&W Cajun-style stewed tomatoes.
Chipotle peppers.
Cayenne peppers.
Freshly ground black peppers.
Bullard's hot sauce.
Chili powder (no 'seasonings' or 'mixes'; waay too much salt & sugar).
Shoot anyone who gets within six feet of the stove with cinnamon.
Mah mamma did engineering school @ U-Cinci, that's too strange a town to be allowed to ruin good venison.
Beans? That's a theological issue I shall dodge, except to suggest you rinse-soak-drain-rinse the beans if you use them, even canned beans.
Title: Re: Chili
Post by: besommer on April 01, 2007, 03:58:31 am
I'm not a good enough cook to make chili from scratch, but in order to spice it up I'll purchase habanero peppers from my local Safeway; remove the stems, seeds and placenta (remember to wear gloves); chop the remaining peppers into little squares and add them to whatever can of chili I happen to be microwaving.

I'm currently trying to grow chile peppers hydroponically.  Not exactly a cost-effective alternative, but once I get good at it I hope to grow some more specialized pepper varieties.
Title: Re: Chili
Post by: wdg3rd on April 01, 2007, 08:12:42 am
I'm not a good enough cook to make chili from scratch, but in order to spice it up I'll purchase habanero peppers from my local Safeway; remove the stems, seeds and placenta (remember to wear gloves); chop the remaining peppers into little squares and add them to whatever can of chili I happen to be microwaving.

When I dice up a habanero for an omelet, all I remove is the stem.  Seeds and placenta remain.  Three jumbo eggs, a generous handful of Vermont cheddar, one habenero (and maybe a shallot).  And a couple of slices of sourdough toast on the side.

Quote
I'm currently trying to grow chile peppers hydroponically.  Not exactly a cost-effective alternative, but once I get good at it I hope to grow some more specialized pepper varieties.

I've tried gardening habaneros, the climate in New Jersey isn't harsh enough and the growing season is too short to really bring out the heat.  Did OK with jalapenos, serranos and other mild chiles.  Once I'm in New Hampshire, I may build a greenhouse if I ever have time off from selling chili.  Of course, any "decorative" plants in the restaurant will be potted chile plants, mexican oregano, comino  and cilantro -- I'm not into flowers for the sake of flowers, I'll only put effort into growing plants that can be eaten (or consumed in other ways, but that's another show).

By the way, I'm making a batch of chili today.  The local supermarkets have lamb at a good price for the easter season, so I'll be turning an eight pound leg into Lamb o' God chili.  (Yes, I blaspheme.  Regularly.  Next week the oven will be used to make roast Leg o' Lamb o' God).  The chili will be accompanied by a pottage of lentiles better than Jacob cooked for Esau, if I do say so myself.  In my younger days, the lentils would have been in the same pot as the chili.
Title: Re: Chili
Post by: besommer on April 01, 2007, 10:29:15 am
I'm not a good enough cook to make chili from scratch, but in order to spice it up I'll purchase habanero peppers from my local Safeway; remove the stems, seeds and placenta (remember to wear gloves); chop the remaining peppers into little squares and add them to whatever can of chili I happen to be microwaving.

When I dice up a habanero for an omelet, all I remove is the stem.  Seeds and placenta remain.  Three jumbo eggs, a generous handful of Vermont cheddar, one habenero (and maybe a shallot).  And a couple of slices of sourdough toast on the side.

Any advice on cutting up habaneros and leaving the placenta and seeds in?  I don't mind the added heat, I'm just kind of concerned as when I slice the peppers, sometimes they seem a little fuzzy inside.  I also don't like hard seeds floating around just waiting to get stuck between my teeth.

Quote
Quote
I'm currently trying to grow chile peppers hydroponically.  Not exactly a cost-effective alternative, but once I get good at it I hope to grow some more specialized pepper varieties.

I've tried gardening habaneros, the climate in New Jersey isn't harsh enough and the growing season is too short to really bring out the heat.  Did OK with jalapenos, serranos and other mild chiles.  Once I'm in New Hampshire, I may build a greenhouse if I ever have time off from selling chili.  Of course, any "decorative" plants in the restaurant will be potted chile plants, mexican oregano, comino  and cilantro -- I'm not into flowers for the sake of flowers, I'll only put effort into growing plants that can be eaten (or consumed in other ways, but that's another show).

I have seeds for decorative chile peppers but I'm told that they don't make good eating.  Probably good for the restaurant atmosphere.

Quote
By the way, I'm making a batch of chili today.  The local supermarkets have lamb at a good price for the easter season, so I'll be turning an eight pound leg into Lamb o' God chili.  (Yes, I blaspheme.  Regularly.  Next week the oven will be used to make roast Leg o' Lamb o' God).  The chili will be accompanied by a pottage of lentiles better than Jacob cooked for Esau, if I do say so myself.  In my younger days, the lentils would have been in the same pot as the chili.

I can't wait until you open your restaurant.  The only reason I can think of to visit New Hampshire.  ;)  While I'm currently a Kalifornia resident, I'm more of a Wyoming person myself.