Kahlua chili
Steve Calvin
etc...
1/2 cup veg oil
onions
garlic
1/4 cup chopped parsley
3 Tbl chili powder
1 Tbl tomato paste
1 1 lb 12 oz can of tomatoes - semi-drained
1 1 lb 11 oz can of red kidney beans - semi-drained
1/2 cup green pepper, chunked
2 tsp salt
1 tsp cayenne pepper
1 tsp cumin powder
1 tsp dried marjoram leaves crushed
1 tso dried oregano leaves crushed
1/2 cup Kahlua (I cut it back a little bit)
In a large pot, heat oil. Add onions and garlic; saute until transparent
being careful not to burn the garlic. Add remaining ingredients and mix
well. Bring up to a boil, reduce head and simmer, partially covered for
around 45 minutes.
Serve with grated cheese and diced onions on top.
This sounds kind of weird but it's an interesting blend of sweet and
spice.
--
Steve
Michael Odom
wrote:
>ok, not intending to start a beans vs no beans, and meat vs no meat
>etc...
>
>1/2 cup veg oil
>onions
>garlic
>1/4 cup chopped parsley
*Thunk* [The sound of my noggin hitting the monitor] *Thunk* *Thunk*
>3 Tbl chili powder
>1 Tbl tomato paste
*Thunk*
>1 1 lb 12 oz can of tomatoes - semi-drained
*Thunk*
>1 1 lb 11 oz can of red kidney beans - semi-drained
>1/2 cup green pepper, chunked
*Thunk*
>2 tsp salt
>1 tsp cayenne pepper
>1 tsp cumin powder
>1 tsp dried marjoram leaves crushed
>1 tso dried oregano leaves crushed
>1/2 cup Kahlua (I cut it back a little bit)
>
>In a large pot, heat oil. Add onions and garlic; saute until transparent
>being careful not to burn the garlic. Add remaining ingredients and mix
>well. Bring up to a boil, reduce head and simmer, partially covered for
>around 45 minutes.
>
>Serve with grated cheese and diced onions on top.
>
>This sounds kind of weird but it's an interesting blend of sweet and
>spice.
>--
>Steve
Sorry for the outburst. I'll surrender to the inevitable now. Ayhow
I need an aspirin or two and can't type anymore.
M.Odom is at modom at koyote dot com
Gargoylle
wrote:
>Sorry for the outburst. I'll surrender to the inevitable now. Ayhow
>I need an aspirin or two and can't type anymore.
>
>
>M.Odom is at modom at koyote dot com
>
Stop it !!! I thunked my head laughing at your humor. That's not how
you make it in Texas? LOL
Gar
Roxan-NO Spam
that I baked. Yummy. This time I add a little cardamom to the chili and it
was wonderful. Don't knock it unless you tried it.
Roxan in Pa.
"Steve Calvin" <cal...@vnet.ibm.com> wrote in message
news:3A54C7...@vnet.ibm.com...
Michael Odom
<roxan...@panetwork.com> wrote:
>This sounds good. I made chili tonight as it snowed with fresh warm bread
>that I baked. Yummy. This time I add a little cardamom to the chili and it
>was wonderful. Don't knock it unless you tried it.
>Roxan in Pa.
I don't want to knock it. In fact, I'd likely find it delicious. I'd
ask, however, why is is called chili? Tasty as it doubtless was, why
give it the name of something that it isn't? Why not call it, say, a
Pontiac? Or a one-room studio in the East Village? How about calling
it As I Lay Dying? Faulkner is dead, so he won't mind. If you want
to stay with names of edible items, perhaps it could be called curry
or stew or simply a hot dish. On the other hand, I've been assured
that calling it tabbouli is not an option.
That's the motivation for all the "thunks" in my previous posting to
this thread--namely, there is a meat dish called chili which is spiced
with chiles and garlic and oregano and cumin. It is actually quite
good in itself. It has a history and more than a few fans. The word
"chili" refers to a specific class of culinary items, none of which
has parsley, bell pepper, or cardamom in it.
Well, it did once.
D.W.
"Michael Odom" <mo...@CowHill.nut> wrote in message
news:3a569e3b...@news.koyote.com...
> On Fri, 5 Jan 2001 18:35:10 -0500, "Roxan-NO Spam"
> <roxan...@panetwork.com> wrote:
>
> >This sounds good. I made chili tonight as it snowed with fresh warm bread
> >that I baked. Yummy. This time I add a little cardamom to the chili and
it
> >was wonderful. Don't knock it unless you tried it.
> >Roxan in Pa.
>
> I don't want to knock it. In fact, I'd likely find it delicious. I'd
> ask, however, why is is called chili? Tasty as it doubtless was, why
> give it the name of something that it isn't? Why not call it, say, a
> Pontiac? Or a one-room studio in the East Village? How about calling
> it As I Lay Dying? Faulkner is dead, so he won't mind. If you want
> to stay with names of edible items, perhaps it could be called curry
> or stew or simply a hot dish. On the other hand, I've been assured
> that calling it tabbouli is not an option.
>
> That's the motivation for all the "thunks" in my previous posting to
> this thread--namely, there is a meat dish called chili which is spiced
> with chiles and garlic and oregano and cumin.
Oregano?...........................hmmmm
Michael Odom
wrote:
>> That's the motivation for all the "thunks" in my previous posting to
>> this thread--namely, there is a meat dish called chili which is spiced
>> with chiles and garlic and oregano and cumin.
>
>Oregano?...........................hmmmm
>
Otsamata? You never put Mexican oregano in your chili? You never
checked the list of ingredients in your chili powder? And yes, I know
that commercial blends aren't the best way to make a bowl of red, but
still the blends (and here I refer to Mexene, Gebhardt's, and
Pendery's) represent a tradition of seasonings derived from the 19th
Century "chili queens" of San Antoniio and their legendary wares.
Hubba. Hubba. (Sheldon's still vacationing, you know.)
D.W.
"Michael Odom" <mo...@CowHill.nut> wrote in message
news:3a56e313...@news.koyote.com...
Young
> That's the motivation for all the "thunks" in my previous posting to
> this thread--namely, there is a meat dish called chili which is spiced
> with chiles and garlic and oregano and cumin. It is actually quite
> good in itself. It has a history and more than a few fans. The word
> "chili" refers to a specific class of culinary items, none of which
> has parsley, bell pepper, or cardamom in it.
I thought of you this morning when I was making my shopping list and
going through the sales circular ... there was something called
Bush's Chili Magic. I thought, if Michael sees the Texas Style with
the picture of a bowl of beans on the label, he'll lose it.
Upon closer inspection, it's a can of chili beans. Sorry, Mike.
(smile) nancy
evergene
>*Thunk*
>*Thunk*
>*Thunk*
>*Thunk*
Thereby demonstrating that it is possible to thunk too much.
I like your idea of calling a dish "As I Lay Dying." In fact, I think
I made it once.