Best canned chili
Chemo the Clown
For me: Stag
John Kuthe
Steak-n-Shake's. but oh it's pricey!
John Kuthe...
Default User
news:cba898f9-0db7-45ab...@e34g2000prn.googlegroups.com...
> Subject says it all.
>
> For me: Stag
It's not as good as it was in its heyday, but for me it's still Chilli Man.
I tried Stag and Wolf, neither tasted all that great to me.
Brian
--
Day 618 of the "no grouchy usenet posts" project.
Chemo the Clown
> "Chemo the Clown" <an...@peak.org> wrote in messagenews:cba898f9-0db7-45ab...@e34g2000prn.googlegroups.com...
>
> > Subject says it all.
>
> > For me: Stag
>
> It's not as good as it was in its heyday, but for me it's still Chilli Man.
> I tried Stag and Wolf, neither tasted all that great to me.
>
> Brian
> --
> Day 618 of the "no grouchy usenet posts" project.
I usually add a little Trappy's hot sauce and some cottage cheese.
Makes it taste pretty good.
Bryan
Chilli Man Lean Beef variety. Just add extra browned ground beef, and
it's even better. I did just exactly that about a half hour ago for
my son's dinner. His mother and I went out for lunch and got stuffed,
so we're skipping dinner.
I use the Chilli Man as a base instead of canned chili hot beans. I
prefer to use freshly cooked dried kidneys, but there's the time
thing. SnS uses kidney beans. The canned is not up to the standard
at the restaurants. Anyone who does not live where there are SnSs,
whenever you visit a city that has them, go. Order a double or
preferably triple Steakburger and a bowl of chili. If you're able
bodied enough for it to be comfortable, eat at the counter. The
shoestring fries are good, but ask the person who takes your order to
make sure they're right out of the fryer because shoestring fries have
a short shelflife. Their milkshakes are very good too. Do NOT order
breakfast items. Right now they have 4 meals for $3.99, including the
triple with fries. If you go between 2 and 4 (am or pm), they have
half price drinks, including milkshakes. Their burgers are like no
others I've ever had, and you can order them medium rare, but I'd
recommend extra well done because they get nicely browned. They have
little green Tabasco type peppers in vinegar that you can fish out of
the bottle with a fork onto a napkin, salt them and eat them whole.
They're quite hot.
If you order a shake, tell them no whipped topping, because they use
yucky artificial crap. I think they'd be more popular than they are
if they hadn't gone through a period of decades where the service was
iffy at many locations, especially the company owned ones.
>
> John Kuthe...
--Bryan
Nunya Bidnits
My experience with SnS has been crappy food, crappy service.
Julie Bove
"Chemo the Clown" <an...@peak.org> wrote in message
news:cba898f9-0db7-45ab...@e34g2000prn.googlegroups.com...
> Subject says it all.
>
> For me: Stag
If I have to eat it, I eat Hormel. But really it's so easy to make. I
usually make my own.
Bryan
september.invalid> wrote:
I mentioned the crappy service, and cautioned against cold fries.
Have you had a bad Steakburger? A bad bowl of chili? Their old motto
was: "In Sight, It Must Be Right." I go in to order to go, and see
them prepare my triple Steak w/ fries, x-onion/x-pickle/x-relish.
$4.25 including tax. A large glass of ice and a cold 2L of Pepsi Max
waiting out in the car at 5am. Good eatin' before work. I always
have a change of shirt because pretty often I end up with the relish
juice on my shirt, and I bring my own salt shaker with ultrafine
ground salt fpr the fries.
--Bryan
Bryan
> "Chemo the Clown" <an...@peak.org> wrote in messagenews:cba898f9-0db7-45ab...@e34g2000prn.googlegroups.com...
>
> > Subject says it all.
>
> > For me: Stag
>
> If I have to eat it, I eat Hormel. But really it's so easy to make. I
> usually make my own.
The only time I ever buy Hormel chili is if it is on sale REALLY
cheap, to donate to the food pantry. Have you tried the others
mentioned above in the thread?
--Bryan
Bryan
I would NEVER put vinegar sauce in chili, but the cottage cheese thing
actually sounds interesting, even after your tepid, "Makes it taste
pretty good," endorsement.
--Bryan
Bryan
> In article
> <cba898f9-0db7-45ab-a3b6-07c9a17a5...@e34g2000prn.googlegroups.com>,
>
> > For me: Stag
>
> tends to have the flavor and texture of dog food. Not that I've ever
> eaten canned dog food, but it tastes the way dog food smells when I open
> a can of it. :-/
Chilli Man does not smell like dogfood.
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> Clothes make the man. Naked people have little or
> no influence on society. -- Mark Twain
Maybe that explains my lack of influence on Usenet.
--Bryan, posting naked as usual
Nunya Bidnits
I recall those problems but there was also something unexciting and ordinary
about the burger which had been touted to me as something wonderful. I also
recall not liking something about the menu, maybe to do with the combos, or
something, I don't recall. It's been a few years since I was there.
MartyB
Nunya Bidnits
Someone a while back recommended Wolf brand. I tried it because I cannot
find my beloved Hy Power chili and tamales any more. It was really good for
canned chili, way better than Hormel. As for the pricey ones, I didn't see
SnS at the grocer but there were a couple others. However I figure there's
not much point to going "upscale" for something I really only buy as a
substitute for fast food to be eaten when time is short.
I never use any of this stuff as a base for home made chili. My chili begins
with a thick base made from toasted reconstituted chili anchos, some other
peppers, chipotle in adobo, lime juice, cumin, salt and pepper. This is in
contrast to most home made chilis which have a "base" of tomatoes, whole,
sauce or paste, or in some sad cases, a base which mainly consists of the
thick liquid glop that comes along with canned beans. I use tomatoes as an
added ingredient for flavor which goes in later after the base, meat, stock,
and seasonings have simmered for a while. If canned beans are used they are
washed and rinsed and added later so they don't go mushy. I consider any
"chili" made with a base other than chiles or chile/meat combo (like
chicken/green chile chili) not to be real chili, but rather some sort of
random nameless meat soup. ;-)
So call me a chili snob. I'll still eat the occasional canned stuff.
MartyB
Bryan
september.invalid> wrote:
See, I'd far rather have the "glop" than canned chipotles in adobo
sauce, and the Chilli Man is a substitute for the canned beans in glop
when making that "random nameless meat soup" that most Americans call
chili--as distinct from *chile*. I also like the beans very tender,
not quite to the point of mushy, but close. That's especially the
case for true home made (no canned anything) chili, where I use long
simmered dried kidney beans. I also never use tomato in any form.
>
> MartyB
--Bryan
John Kuthe
My fave is their Portabella and Swiss Double Steakburger! OMG! The
best Steakburger I've ever had, and I've eaten a LOT of Steakburgers
ever since I was a kid! Sloppy to eat though, but that's a small price
to pay for such deliciousness!
I'm just sorry it took me so long to discover Steak-n-Shake's little
bottles of pickled (I think) Serrano peppers they have on the table! I
put that in my chili now whenever I go! YUM!
Never had bad food or bad service at Steak-n-Shake. One of my fave
places to eat.
John Kuthe...
Chemo the Clown
I got that idea in Adventist boarding school. Way better than grated
cheese. Oh, and add some shopped onions. And, sour cream doloop is
pretty good, too!
Bryan
> On Fri, 15 Oct 2010 20:58:08 -0500 in rec.food.cooking, Omelet
> <ompome...@gmail.com> wrote,
>
> >In article
> ><cba898f9-0db7-45ab-a3b6-07c9a17a5...@e34g2000prn.googlegroups.com>,
>
> >> For me: Stag
>
> >tends to have the flavor and texture of dog food.
>
> you need to take the clown's suggestion and add a little hot sauce, to
> any of them.
Nasty vinegar sauce. You don't need that crap. There are better ways
to add heat. A bit of arbol or cayenne.
--Bryan
Bryan
> On Sat, 16 Oct 2010 17:35:48 -0700 (PDT) in rec.food.cooking, Bryan
> <bryangsimm...@gmail.com> wrote,
>
> >On Oct 16, 7:31 pm, David Harmon <sou...@netcom.com> wrote:
> >> On Fri, 15 Oct 2010 20:58:08 -0500 in rec.food.cooking, Omelet
> >> <ompome...@gmail.com> wrote,
> >> >tends to have the flavor and texture of dog food.
>
> >> Stag definitely does better than average in the texture. It sounds like
> >> you need to take the clown's suggestion and add a little hot sauce, to
> >> any of them.
>
> >Nasty vinegar sauce. You don't need that crap. There are better ways
> >to add heat.
>
Maybe not nasty as a condiment on fried chicken or somesuch, but 99.x%
of "hot sauce" is Tabasco, Cholula, Texas Pete, that stuff.
> I like Pico Pica.
That's one of the very few that isn't vinegary. Heat w/o disrupting
flavor:
http://www.cosmicchile.com/site/pure-cap.html
--Bryan
Nunya Bidnits
It's a good thing the McIlhenney's didn't listen to you and your sadly
narrow view of culinary preferences.
I'm sure you have missed your calling where you should be educating the
masses in the millions who, for some bizarre, irrational reason for which
they should be severely scolded and sent to rehab, actually happen to like
hot pepper vinegar sauce.
Go on now, go out and save the world by condemning everything that doesn't
suit your personal taste. It's good form, at least for it's entertainment
value.
Me, I like Tabasco. And Frank's Red Hot. And without that type of sauce,
there would be no real Buffalo-style chicken wings. But go ahead, tell us
that everyone who eats them is wrong. It will be fun.
MartyB
J. Clarke
nunyab...@eternal-september.invalid says...
I think of Tabasco as more Cajun that Southwestern. Of the readily
accessible hot sauces (as in the ones on the shelf at the local
supermarket in New England) I think Cholula is probably the most
authentically Mexican, it being made in Mexico and all. On the other
hand I don't really have a problem with using any of them in chili.
>
> MartyB
Brooklyn1
Hot sauce doesn't belong in chili... want heat use chili peppers...
fresh or dried.
Nancy2
Who in the heck eats canned chili?
N.
Doug Freyburger
>
> If I have to eat it, I eat Hormel.
On I-90 just north of the Illinois-Wisconsin border there's a Hormel
factory. Facing the Interstate one of their large tanks is painted to
look like an enormous Hormel Chili can. It's hilarious. It's also
fabulous advertising. I get assorted brands of canned chili but there's
always Hormel in the list.
> But really it's so easy to make. I usually make my own.
Homemade is also more controlled. If you want a low carb chili it's
trivial to do that. If you want a meat-free chili-like-stuff it's
trivial to do that. And so on.
Dan Abel
"J. Clarke" <jclark...@cox.net> wrote:
> In article <i9hv5c$ifa$1...@news.eternal-september.org>,
> nunyab...@eternal-september.invalid says...
> >
> > Bryan <bryang...@gmail.com> wrote:
> > > On Oct 16, 7:31 pm, David Harmon <sou...@netcom.com> wrote:
> > >> like you need to take the clown's suggestion and add a little hot
> > >> sauce, to any of them.
> > >
> > > Nasty vinegar sauce. You don't need that crap. There are better ways
> > > to add heat. A bit of arbol or cayenne.
> > there would be no real Buffalo-style chicken wings. But go ahead, tell us
> > that everyone who eats them is wrong. It will be fun.
>
> I think of Tabasco as more Cajun that Southwestern. Of the readily
> accessible hot sauces (as in the ones on the shelf at the local
> supermarket in New England) I think Cholula is probably the most
> authentically Mexican, it being made in Mexico and all. On the other
> hand I don't really have a problem with using any of them in chili.
That's all pretty funny. I have put straight vinegar in chili. It
isn't uncommon. No less a person than the President of the US puts
vinegar in his chili:
http://www.huffingtonpost.com/2008/03/04/obamas-chili-recipe_n_89826.html
Obama Family Chili Recipe
1 large onion, chopped
1 green pepper, chopped
Several cloves of garlic, chopped
1 tablespoon olive oil
1 pound ground turkey or beef
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
1/4 teaspoon ground turmeric
1/4 teaspoon ground basil
1 tablespoon chili powder
3 tablespoons red wine vinegar
Several tomatoes, depending on size, chopped
1 can red kidney beans
--
Dan Abel
Petaluma, California USA
da...@sonic.net
Jean B.
powder content, it was quite good. Not as good the subsequent
times though. I then figured out that the first time I ran out of
red wine vinegar and used some cabernet sauvignon vinegar too.
Next time, I'll try that again, not that I remember what the
ratios were.
--
Jean B.
Janet Wilder
> "l, not -l"<lal...@cujo.com> wrote:
>
>>
>> On 19-Oct-2010, Andy<a@b.c> wrote:
>>
>>> "J. Clarke"<jclark...@cox.net> wrote:
>>>
>>>> I think of Tabasco as more Cajun that Southwestern.
>>>
>>>
>>>
>>> I think so too, probably because it's grown and bottled on Avery
>>> Island on
>>>
>>> Louisiana's gulf coast.
>>>
>>> http://alturl.com/8yosc
>>>
>>> Best,
>>>
>>> Andy
>>
>> The popularity of Tobasco has outstripped the ability of Avery Island
>> to grow enough peppers; most peppers used in Tobasco Sauce now come
>> from Central and South America.
>>
>> While I haven't been in Louisiana much since retirement, in my past
>> travels there it seemed that cayenne-based pepper sauces (such as
>> Crystal) were much more popular than Tobasco. IMO, Tobasco is more a
>> marketing success than a success due to its culinary value or
>> popularity in a given cuisine.
>
>
> l, not -l,
>
> There was a food TV program that took the viewers on a tour of Tabasco.
>
> They seem to keep PA in good supply. I don't have any idea how many
> harvests they have a year. but it doesn't seem that they're at all
> hurting financially.
>
> I don't cook with it, rather add it to finished dishes by the drop.
>
> Best,
>
> Andy
>
We took a tour of their factory a number of years ago. It was quite
interesting and the peppers are mostly grown outside of the US.
I like their green version and also the chipolte version, but as a
finish, not a cooking ingredient.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
Nunya Bidnits
There's not enough subtropical farmland for them to grow what they need. The
tabasco pepper plants have a long growing season to get started, and once
started they are perennial, but very frost tender, so anywhere that gets the
occasional freeze isn't desireable.
> I like their green version and also the chipolte version, but as a
> finish, not a cooking ingredient.
Same here for the most part. These are condiments more than ingredients
except for recipes like Buffalo wings where it's essentially both.
I'm not crazy about the Tabasco brand variations. I also consider Tabasco
more of a cajun/creole sort of seasoning, and tend towards Mexican and
southwest brands for those "variants" when wanted.
People have been dressing all kinds of foods with flavored and infused
vinegars for millenia. All these kinds of condiments are just an extension
of that concept. Taste an authentic southern vinegar based barbecue sauce.
There it is again... the same, but different. In essence, another form of a
flavored vinegar.
Maybe such sauces should be a food group, like bacon.
MartyB
blake murphy
> Bryan <bryang...@gmail.com> wrote:
>>
>> Nasty vinegar sauce. You don't need that crap. There are better ways
>> to add heat. A bit of arbol or cayenne.
>>
>> --Bryan
>
> It's a good thing the McIlhenney's didn't listen to you and your sadly
> narrow view of culinary preferences.
>
> I'm sure you have missed your calling where you should be educating the
> masses in the millions who, for some bizarre, irrational reason for which
> they should be severely scolded and sent to rehab, actually happen to like
> hot pepper vinegar sauce.
>
> Go on now, go out and save the world by condemning everything that doesn't
> suit your personal taste. It's good form, at least for it's entertainment
> value.
>
> Me, I like Tabasco. And Frank's Red Hot. And without that type of sauce,
> there would be no real Buffalo-style chicken wings. But go ahead, tell us
> that everyone who eats them is wrong. It will be fun.
>
> MartyB
i like tabasco (though not with everything). have you tried the chipotle
version?
your pal,
blake
blake murphy
for that size of batch, i use one tbls of cider vinegar.
your pal,
blake
Nunya Bidnits
It needs something. Two things stuck out to me.
1. Liquid? 3 tbsp of vinegar and whatever starchy liquid is in the one can
of beans? Or does this depend on big tomatoes for liquid which are left
intact, juice and all? That's a lot of tomato juice.
2. Chile? I'm not sure I'd even call it chili with one tbsp of chili powder
in all that stuff. Meat soup maybe. It looks really really bland.
I'd up the chile powder too, a lot, with some chipotle powder or good smoked
spanish paprika, up the other seasonings, throw in a can of chopped green
chiles, and use seeded Roma tomatoes, adding some stock or chicken base for
liquid as needed. For acidity, in addition to or in place of the RWV, I'd
use/add some lime juice. And a bit of salt.
MartyB
Jean B.
It was not dry.
> 2. Chile? I'm not sure I'd even call it chili with one tbsp of chili powder
> in all that stuff. Meat soup maybe. It looks really really bland.
Yes, that is why one has to add the chiles and chile powder to taste.
>
> I'd up the chile powder too, a lot, with some chipotle powder or good smoked
> spanish paprika, up the other seasonings, throw in a can of chopped green
> chiles, and use seeded Roma tomatoes, adding some stock or chicken base for
> liquid as needed. For acidity, in addition to or in place of the RWV, I'd
> use/add some lime juice. And a bit of salt.
>
> MartyB
>
>
ooops. I was being so careful in my initial reply but still
erred. I meant to say chile and chili powder. :-(
--
Jean B.
Janet Wilder
I agree, Blake. The "family" chili recipe calls for one pound of meat
and one tablespoon of cider vinegar along with the other normal stuff. I
also wonder about the turmeric and basil. They seem a little strange in
chili.
Nunya Bidnits
They are strange for chili. But I think the amount of each specified is so
small that after simmering you'll barely know they are there, if at all.
MartyB
John Kuthe
september.invalid> wrote:
> Janet Wilder <kelliepoo...@yahoo.com> wrote:
> > On 10/19/2010 2:50 PM, blake murphy wrote:
> >> On Tue, 19 Oct 2010 09:05:16 -0700, Dan Abel wrote:
>
> >>> "J. Clarke"<jclarkeuse...@cox.net> wrote:
>
> >>>> I think of Tabasco as more Cajun that Southwestern. Of the readily
> >>>> accessible hot sauces (as in the ones on the shelf at the local
> >>>> supermarket in New England) I think Cholula is probably the most
> >>>> authentically Mexican, it being made in Mexico and all. On the
> >>>> other hand I don't really have a problem with using any of them in
> >>>> chili.
>
> >>> That's all pretty funny. I have put straight vinegar in chili. It
> >>> isn't uncommon. No less a person than the President of the US puts
> >>> vinegar in his chili:
>
>
> >>> Obama Family Chili Recipe
>
> >>> 1 large onion, chopped
> >>> 1 green pepper, chopped
> >>> Several cloves of garlic, chopped
> >>> 1 tablespoon olive oil
> >>> 1 pound ground turkey or beef
> >>> 1/4 teaspoon ground cumin
> >>> 1/4 teaspoon ground oregano
> >>> 1/4 teaspoon ground turmeric
> >>> 1/4 teaspoon ground basil
> >>> 1 tablespoon chili powder
> >>> 3 tablespoons red wine vinegar
> >>> Several tomatoes, depending on size, chopped
> >>> 1 can red kidney beans
>
> >> for that size of batch, i use one tbls of cider vinegar.
>
> > I agree, Blake. The "family" chili recipe calls for one pound of meat
> > and one tablespoon of cider vinegar along with the other normal
> > stuff. I also wonder about the turmeric and basil. They seem a little
> > strange in chili.
>
> They are strange for chili. But I think the amount of each specified is so
> small that after simmering you'll barely know they are there, if at all.
>
> MartyB
Small amounts of non-traditional chili ingredients can give a chili a
subtle special flavor that can be very good. I use a little honey,
cinnamon and I've always wanted to but never yet added a little cocoa
too! Or instead of. Dunno. I haven't made a batch of chili is far too
long.
John Kuthe...
Default User
news:i9c9sa$dia$1...@news.eternal-september.org...
> Someone a while back recommended Wolf brand. I tried it because I cannot
> find my beloved Hy Power chili and tamales any more.
Ha! Hy Power was a mainstay of my college days back in the mists of time.
Brian
--
Day 623 of the "no grouchy usenet posts" project.
Janet Wilder
> Small amounts of non-traditional chili ingredients can give a chili a
> subtle special flavor that can be very good. I use a little honey,
> cinnamon and I've always wanted to but never yet added a little cocoa
> too! Or instead of. Dunno. I haven't made a batch of chili is far too
> long.
I have tried a little cocoa. It makes the chili sort of richer, but it
doesn't taste like chocolate or mole (which would require some cinnamon)
I used a teaspoon, IIRC, for a pot with no beans and one pound of meat.
Bryan
> "Nunya Bidnits" <nunyabidn...@eternal-september.invalid> wrote in message
>
> news:i9c9sa$dia$1...@news.eternal-september.org...
>
> > Someone a while back recommended Wolf brand. I tried it because I cannot
> > find my beloved Hy Power chili and tamales any more.
>
> Ha! Hy Power was a mainstay of my college days back in the mists of time.
I remember their chili, not so good, and their canned tamales were
just canned tamales. The Carlita ones from Shop'n Save (Supervalu)
are as good as any others, but they're still canned tamales.
>
> Brian
> --
> Day 623 of the "no grouchy usenet posts" project.
An impressive record.
--Bryan
John Kuthe
> On 10/20/2010 11:51 AM, John Kuthe wrote:
>
> > Small amounts of non-traditional chili ingredients can give a chili a
> > subtle special flavor that can be very good. I use a little honey,
> > cinnamon and I've always wanted to but never yet added a little cocoa
> > too! Or instead of. Dunno. I haven't made a batch of chili is far too
> > long.
>
> I have tried a little cocoa. It makes the chili sort of richer, but it
> doesn't taste like chocolate or mole (which would require some cinnamon)
> I used a teaspoon, IIRC, for a pot with no beans and one pound of meat.
Exactly as I would expect! I will have to try some cocoa in the next
batch of chili I make.
Thanks!
John Kuthe...
Bryan
> In article <g6mdnTr6G5DIhiLRnZ2dnUVZ_uSdn...@earthlink.com>,
> David Harmon <sou...@netcom.com> wrote:
>
>
>
>
>
> > On Mon, 18 Oct 2010 04:36:04 -0500 in rec.food.cooking, Omelet
> > <ompome...@gmail.com> wrote,
> > >In article <fpCdnRklf4Nj3ifRnZ2dnUVZ_ridn...@earthlink.com>,
> > > David Harmon <sou...@netcom.com> wrote:
> > >> Stag definitely does better than average in the texture. It sounds like
> > >> you need to take the clown's suggestion and add a little hot sauce, to
> > >> any of them.
>
>
> > As far as I am concerned, any canned chili is for when I just want to
> > @#$&ing eat something _now_ and not be bothered to make anything from
> > scratch. But, dripping a few drops of sauce in it before it goes into
> > the microwave is not too much. It's closer to a condiment than a Rx.
>
> Whatever works for you... I just never considered making a pressure
> cooker full of chili to be any real "work".
A lot more work and time than heating up a can.
> --
> Peace! Om
--Bryan
Jean B.
(running out of the correct vinegar and upping the flavor, as I
have mentioned in this thread), it was very nice and intriguing.
--
Jean B.
Jean B.
to the turmeric.
--
Jean B.
Jean B.
> On Mon, 18 Oct 2010 04:36:04 -0500 in rec.food.cooking, Omelet
>> In article <fpCdnRklf4Nj3ifR...@earthlink.com>,
>> David Harmon <sou...@netcom.com> wrote:
>>> Stag definitely does better than average in the texture. It sounds like
>>> you need to take the clown's suggestion and add a little hot sauce, to
>>> any of them.
>> If I'm going to have to "doctor" a dish, I'll just make it from scratch!
>
> As far as I am concerned, any canned chili is for when I just want to
> @#$&ing eat something _now_ and not be bothered to make anything from
> scratch. But, dripping a few drops of sauce in it before it goes into
> the microwave is not too much. It's closer to a condiment than a Rx.
>
>
needs much doctoring though.
--
Jean B.
Janet Wilder
> In article<8iat4b...@mid.individual.net>, "Jean B."<jb...@rcn.com>
> wrote:
>> Well, I was skeptical too. But the first time I made this
>> (running out of the correct vinegar and upping the flavor, as I
>> have mentioned in this thread), it was very nice and intriguing.
>
> It does sound good, but I'd substitute black beans. Those, to me, have
> more flavor. Navy beans might work too. I'm just not a fan of kidney
> beans...
I have used rinsed and drained canned pinto beans. The pintos hold their
form very well in chili and if one is going to put beans in the chili at
all, pinto seems the most authentic.
Usually I used diced, not ground, beef and no beans.
Janet Wilder
> You get an interesting golden tinge on the top of the chili thanks to
> the turmeric.
>
Like yellow fat?
Janet Wilder
> Pintos are always a good bet. :-) Lately tho', I use Black Soy beans
> exclusively as they are truly low carb. Only Eden Foods sells them.
I wish I could use soy. I have a thyroid condition and soy is a no no.
We are always looking for low carb around here.
Jean B.
> more flavor. Navy beans might work too. I'm just not a fan of kidney
> beans...
I, OTOH, love kidney beans! :-)
--
Jean B.
Jean B.
> On 10/21/2010 8:22 AM, Jean B. wrote:
>
>> You get an interesting golden tinge on the top of the chili thanks to
>> the turmeric.
>>
>
> Like yellow fat?
Um, first reaction was to laugh. Well, fat does tend to rise, so
technically speaking... OTOH, it was quite pretty.
--
Jean B.
Nunya Bidnits
How about a little unsweetened chocolate to go with the cinnamon?
It's heading into pseudo-mole territory now.
Mole with ground meat. OK, if Betty Crocker were to make Mole Helper, you'd
add ground meat. So don't criticize me for calling it pseudo-mole.
;-)
MartyB
Bryan
> Omelet wrote:
> > In article <8iat4bFft...@mid.individual.net>, "Jean B." <jb...@rcn.com>
> > wrote:
>
> >> Janet Wilder wrote:
> >>> On 10/19/2010 2:50 PM, blake murphy wrote:
> >>>> On Tue, 19 Oct 2010 09:05:16 -0700, Dan Abel wrote:
>
> >>>>> "J. Clarke"<jclarkeuse...@cox.net> wrote:
> >>>>>> I think of Tabasco as more Cajun that Southwestern. Of the readily
> >>>>>> accessible hot sauces (as in the ones on the shelf at the local
> >>>>>> supermarket in New England) I think Cholula is probably the most
> >>>>>> authentically Mexican, it being made in Mexico and all. On the other
> >>>>>> hand I don't really have a problem with using any of them in chili.
> >>>>> That's all pretty funny. I have put straight vinegar in chili. It
> >>>>> isn't uncommon. No less a person than the President of the US puts
> >>>>> vinegar in his chili:
>
At the supermarkets around here you can't buy dried kidneys except one
of the stores has an organic brand that is really pricey. I use them
when I make from-scratch chili. I cook them a long time until they're
very tender, similar to Steak'n Shake's chili.
>
> --
> Jean B.
--Bryan
Nunya Bidnits
Hy Power has nostalgic value for me. It represents my first culinary victory
as the oldest of five kids, who sometimes didn't get any of the "adult
food". So one night my dad got home late from work and I smelled something
good and started nosing around the kitchen. It was the complete Hy Power
tamale spread. Mom and dad both said I shouldn't eat it because it would be
too spicy for me.
Ha.
Mom had to open another can.
So there may be a better canned chili, but there is no other Hy Power chili.
MartyB
Nunya Bidnits
And if you have a styrofoam cup of really good greasy roadside diner style
chili, that layer positively glows, like it's radioactive. Wonderful stuff.
Long live Town Topic in Kansas City!
MartyB
Wayne Boatwright
> I, OTOH, love kidney beans! :-)
>
I love kidney beansl too. When I make chili I use 2:1 dark red to
light red kidney beans in the mixture.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
Wayne Boatwright
> How about a little unsweetened chocolate to go with the cinnamon?
I would never put either in chili.
> It's heading into pseudo-mole territory now.
I love chiken mole, and always make my mole from scratch, but consider
the flavor a misfit for chili.
> Mole with ground meat. OK, if Betty Crocker were to make Mole
> Helper, you'd add ground meat. So don't criticize me for calling
> it pseudo-mole.
Her Mole Helper would stay on the shelf along with the other "Helpers",
AFAIC.
Wayne Boatwright
I've never seen or heard of the Hy-Power brand of anything, although
I occasionally do like canned tamales. As far as canned chili, the
only one I've found that didn't taste like the way dog food smells is
Kroger Hot Chili with Beans.
Jean B.
--
Jean B.
Jean B.
> On Fri 22 Oct 2010 05:29:36p, Nunya Bidnits told us...
>
>> How about a little unsweetened chocolate to go with the cinnamon?
>
> I would never put either in chili.
>
>> It's heading into pseudo-mole territory now.
>
> I love chiken mole, and always make my mole from scratch, but consider
> the flavor a misfit for chili.
>
>> Mole with ground meat. OK, if Betty Crocker were to make Mole
>> Helper, you'd add ground meat. So don't criticize me for calling
>> it pseudo-mole.
>
> Her Mole Helper would stay on the shelf along with the other "Helpers",
> AFAIC.
>
--
Jean B.
Nunya Bidnits
Consider it my contribution to the Halloween season!
MartyB
Nunya Bidnits
You're actually describing something similar. In the Town Topic version
there is more chile powder and paprika in addition to the turmeric, giving
that thin layer of grease an ethereal quality. You may not be able to see
the northern lights from here but you can look at a cup of TT chile.
MartyB
Default User
news:i9tbfm$f71$1...@news.eternal-september.org...
> Hy Power has nostalgic value for me. It represents my first culinary
> victory as the oldest of five kids, who sometimes didn't get any of the
> "adult food". So one night my dad got home late from work and I smelled
> something good and started nosing around the kitchen. It was the complete
> Hy Power tamale spread. Mom and dad both said I shouldn't eat it because
> it would be too spicy for me.
>
> Ha.
>
> Mom had to open another can.
>
> So there may be a better canned chili, but there is no other Hy Power
> chili.
I used to put a can of tamales in the skillet and cover with chili. That
would last a couple of days.
There is no truth to the rumor that the name derived from the gas that it
generated.
Brian
--
Day 628 of the "no grouchy usenet posts" project.
Currently music playing: Rangers (A Fine Frenzy)
blake murphy
<snort>
your pal,
blake