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Old 01-28-2007, 03:34 PM   #11
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I'm a lifelong Texan....

Quote:
Originally Posted by Uncle Bob
Phil...

Rice IN Chili... I guess I need to get out more often

I've never heard of that...everything else you mentioned...yeah buddy!!

I have some chili in the freezer...Next time I get some out...I'll try some rice in it...

Who said you can't teach an old dog new tricks??
... and no Texan eats chili with rice. But that's a Frito chili-pie, and that's standard Texas equipment. If I'm eating a bowl of chili though, I'll just have chili and crackers.
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Old 01-28-2007, 07:25 PM   #12
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Save the rice for the side, cooked seperately from the chili. Serve it beneath the chili, rather than in it.

You can try putting the whole thing in the oven and baking it for a while.
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Old 01-28-2007, 07:28 PM   #13
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brown rice is a 40 to 50 min cook.
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Old 01-28-2007, 08:05 PM   #14
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I got some instant brown rice, made by Uncle Ben's. It only takes about 10 minutes or so, and is very tasty.
At first, chili with rice just didn't sound right to me, but we put rice with red beans, black-eye peas, and the like, so why not? It woudn't be that different from Spanish rice.
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Old 01-28-2007, 08:16 PM   #15
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Quote:
Originally Posted by Uncle Bob
Phil...

Rice IN Chili... I guess I need to get out more often

I've never heard of that...everything else you mentioned...yeah buddy!!

I have some chili in the freezer...Next time I get some out...I'll try some rice in it...

Who said you can't teach an old dog new tricks??
Growing up we never had chili without mashed potatoes. Plop the mashed potatoes in the bowl and put the chili over them. It was, and still is, quite tasty!

I have never ever heard of eating chili with rice though - mmmmm - I will try the brown rice next time I do chili.

Vera, I do the same thing with my black bean soup (or chili) - put the rice in the bottom and squish a bit, then I put Monterey jack cheese and scallions on top of the rice, then the chili or soup on top of that - I top either one of them with pico de gallo and sour cream.
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Old 01-28-2007, 08:46 PM   #16
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I use brown rice. One cup rice and 2 cups chicken broth and always COOK rice before adding to anything.

I have been adding cooked brown rice to my tossed salad. Just a couple of teaspoons...in addition to cheese, olives, artichokes.
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Old 01-28-2007, 10:24 PM   #17
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We always have cooked rice on the side and then add it to the bowl of Chili.
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Old 01-28-2007, 10:55 PM   #18
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Quote:
Originally Posted by Aria
I use brown rice. One cup rice and 2 cups chicken broth and always COOK rice before adding to anything.

I have been adding cooked brown rice to my tossed salad. Just a couple of teaspoons...in addition to cheese, olives, artichokes.
omarsox - I do believe we have officially hijacked your thread! Sorry but this brown rice, or any rice, in chili just fascinates me! Brown rice in salad too? Now that's a good idea!
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Old 01-28-2007, 11:05 PM   #19
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Chili is supposed to be cooked long and low to ensure that the flavors are throughly developed and blended. Brown rice will fully cook from the package in about 45 to 50 minutes. I don't think that it would be any great problem to continue to cook your chili until the brown rice is tender. I would make sure to add enough liquid to allow for the absorption by the rice and keep the lid on loosely during cooking. Your chili should be rather loose or soupy when you add the rice. By the time the rice is cooked the chili should be thick and rich.
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Old 01-28-2007, 11:06 PM   #20
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Cincinnati chili is a completely different "animal" from "cowboy" chili. Uses cinnamon style spices, and the meat is boiled (makes it very fine) instead of browned. That said, it is FINE chili!! Served over spagetti, as mentioned.
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