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Old 12-06-2006, 03:45 PM   #31
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Nick I just ordered a ton of stuff from Penzey's yesterday. Their chiles are great. I don't know where I'm going to put it all - but had to try some new things and stock up on stuff we use like mad.
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Old 12-11-2006, 02:19 PM   #32
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Harborwitch - My package is due Wednesday. I'll be firing up the pots of chili again Saturday. I have Cascabels & Guajillos coming in to compare with the Pasilla/Ancho/Chipotles I'm using now.
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Old 12-11-2006, 07:29 PM   #33
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How fun! I always get excited when I get a Penzey's order, gotta smell everything. Especially if it's something new.
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Old 12-19-2006, 03:21 PM   #34
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LOL! Thats the first thing I did... carefully opened everything and took a deep breath. Ahhhhh....
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I picked up three books on Chili and Tex-Mex cuisine today at Barnes & Noble. One focuses heavily on developing a "Chile Sauce" to use in the chili as was discusses on the previous page. Hopefully I'll give a crack at anothe rbatch or two over the Christmas weekend here.
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Old 12-20-2006, 03:12 PM   #35
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Here is one of my chili tips: Using a great big bowl with a tight fitting seal lid (don't put metal pots and pans in refrigerator unless you have to) or even a storeage container (not a canister), put all your chili fixings in this and mix. Cover and refrigerator a few hours (not more than a day). This will perk up the dry seasonings and respect the fresh ones (you might think of it as a chili spa). Transfer your chili fixings to your cooking pot and cook over moderate heat until done (probably no longer than 2 1/2 hrs on simmer). Most everything in chili is sensitive to heat exposure.
I make my chili without too much thought to recipe. It's the old San Antonio Blue Ribbon recipe that's meant to keep you blushing all the way to Santa Fe. They used to serve it at the stage coach layover stations. I'll probably make some about mid-January and I'll write the recipe down in case anyone wants it.
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Old 12-21-2006, 03:25 PM   #36
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StirBlue...

I will be watching for your "San Antonio" recipe....I do love chili that makes you "blush"

Merry Christmas!!!
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Old 12-24-2006, 05:55 PM   #37
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My Chili
l pound hamburger(your choice of ground beef)
1 large onion,(chopped about l cup)
2 cloves garlic,crushed
l can (16 ounces) whole or crushed tomatoes (your choice)
2 medium stalks celery,sliced (about 1 cup)
2 to 3 tablespoons chili powder
2 tsp salt
1 teaspoon Worchestershire sauce 1 tsp sugar
1/2 tsp red pepper sauce (optional)...or more
1 can (15 ounces) kidney beans,drained.
Cook and stir hamburger, onion and garlic in 3-quart saucepan until hamburger is light brown; drain. Stir in tomatoes (with liquid) celery, chili powder, salt, sugar, Worcestershire sauce and pepper sauce. Heat to boiling;reduce heat. Cover and simmer 1 hour.

Stir in beans. Heat to boiling. reduce heat. Simmer uncovered until hot, about 15 minutes (For thicker chili, continue simmering, stirring occasionally
until desired consistency).
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Old 01-10-2007, 08:51 AM   #38
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Aria - Sounds like a nice hearty chili!
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Stirblue - I look forward to hearing your recipe as well!
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Today I'm back to making chili.

I picked up (and read) four books on Tex-Mex cuisine. One was excellent, and included lots of information about the history of chili. The old "Chili Queens" used to make a chile sauce which they would use as the liquid for the meats and other ingredients. Apparently some of the old cowboy methods also involved a process similar to making a chile sauce. This eventually blended with european cuisines and many places (incl. truck stops) would make chile gravy (a roux-thickened chile sauce with tomatoes).

So... I'm going to make a few chile sauces/gravies today.
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Old 01-10-2007, 09:26 AM   #39
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Man you guys are making me hungry!!!! I think I'll make some chili today. Love Penzey's seasonings - I toast their ancho and use it in my chili all the time.
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Old 01-12-2007, 03:44 PM   #40
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Ok, I've been working on variations of the following. More to come later...

Chili
4oz Minced Bacon
2lbs Beef Chuck - Small Dice
4oz Finely Diced Yellow Onion
4oz Finely Diced Green Bell Pepper
1/2oz Minced Garlic
4oz Tomato Paste
1-T Mexican Oregano
1-T Cumin Seed - Toasted & Ground
1/2-t Finely Ground Black Peppercorns

3-C Chile Sauce*

2-T White Vinegar (To Taste)
1/2-oz Brown Sugar (To Taste)
1.5-2-t Kosher Salt (To Taste)

Chile Sauce (With an "E")
3-C Amber Beer
5 Ancho Chiles
5 Guajillo Chiles
2 Chipotle Chiles
4oz Onion - Diced
1/2oz Garlic - Crushed
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