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Old 02-04-2012, 08:52 PM   #31
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Originally Posted by Gourmet Greg View Post
I too have enjoyed this topic, and I hope to try the recipe in the OP some day soon.

Regarding "authentic" chili recipes from Texas or any region, I argue that chili recipes are so prolific and so individualistic that I'm not sure the term "authentic" really has any meaning, except that for example me as a Californian could never originate a chili and call it anything but "authentic Californian chili" and somehow that has no cachet. I think all of us Americans will always think of Texas when we think of chili.

That said, here's another interesting authentic Texas chili recipe, from Lady Bird Johnson LBJ's wife:


That's from LBJ's website: Lady Bird Johnson's Recipe for Pedernales River Chili

I found it interesting to compare this recipe with that in the OP, and neglecting proportions I found it very similar. Lady Bird didn't add extra fat (and I think that fat is a damned good idea!), and she added water (I agree with the OP that the meat will release sufficient juices) and tomatoes. I like the idea of adding tomatoes provided if kept within reason. .... I think the water was partly to compensate for water lost to steam in a long cooking. ... I accept that some folks like beans in their chili. I'm not one of them.

I apologize if I'm going too far off topic but I've cooked the package chili (add your own beef) from Carroll Shelby "Original Texas Chili" (maybe an original but certainly not the original) and I liked it. One trick I learned from this package mix, something I've done with other chili recipes with great success, is that masa harina is the perfect, very best way to thicken chili if yours turns out too thin.

I prefer my chili chunky but I'm very captivated by the recipe in the OP. I usually cook my chunky chili and then serve it taco style (in tortillas). I'm curious how people suggest serving chili made from ground meat.
In a bowl, with a spoon...
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Old 02-04-2012, 09:07 PM   #32
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Wow! How did you reply so quickly? I just posted that less than a minute ago!
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Old 02-04-2012, 09:19 PM   #33
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Wow! How did you reply so quickly? I just posted that less than a minute ago!
It showed up. As sson as they come up new, I hit them!
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Old 02-04-2012, 09:27 PM   #34
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And according to forum timestamps it was 4 minutes. My, my, how time passes when you're having fun! I am very much enjoying the forum. It's nice to meet people like me who enjoy eating food and enjoy cooking it.

I can't quite get into just slurping chili with a spoon. Maybe you could suggest what side dishes are appropriate for this ground meat style of chili. I'm more used to NM style which is chunky.
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Old 02-04-2012, 09:36 PM   #35
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Quote:
Originally Posted by Gourmet Greg View Post
And according to forum timestamps it was 4 minutes. My, my, how time passes when you're having fun! I am very much enjoying the forum. It's nice to meet people like me who enjoy eating food and enjoy cooking it.

I can't quite get into just slurping chili with a spoon. Maybe you could suggest what side dishes are appropriate for this ground meat style of chili. I'm more used to NM style which is chunky.
It's good over rice and garnished with raw, chopped onion, and grated cheddar.
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Old 02-04-2012, 09:37 PM   #36
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G. Greg,

I also live in Los Angeles. I loved the Original Post's recipe. Simple and to the point.

I made the Chili Queen Recipe and did cut up the meat. My hands were so sore! and someday I will even use a sharp knife!

I liked the Chili Queen Recipe, the difference is buying McCormick seasoning vs. using the different chilies.

I did use Pork Fat which I found at Vallarta Market and love their meat counter!

Beans is something my husband likes - think he grew up on canned chili... I don't mind since I have so much meat it over powers the few beans I put in.
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Old 02-04-2012, 09:38 PM   #37
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Quote:
Originally Posted by Gourmet Greg View Post
And according to forum timestamps it was 4 minutes. My, my, how time passes when you're having fun! I am very much enjoying the forum. It's nice to meet people like me who enjoy eating food and enjoy cooking it.

I can't quite get into just slurping chili with a spoon. Maybe you could suggest what side dishes are appropriate for this ground meat style of chili. I'm more used to NM style which is chunky.
Cornbread is a classic side. I like to have it with tortillas, flour or corn. I most often use it as a "sauce" for burritos, omelets...as for the bowl idea, chili, sour cream, guacamole, cheese, diced tomatoes and onions, basically a salad on top of the chili. Yum!
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Old 02-04-2012, 09:40 PM   #38
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My gravy was so thick.... in a flour tortilla like a burrito, over scrambled eggs, in a taco, over a the meat in a hamburger!

but always with a spoon!
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Old 02-04-2012, 09:58 PM   #39
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My gravy was so thick.... in a flour tortilla like a burrito, over scrambled eggs, in a taco, over a the meat in a hamburger!

but always with a spoon!
Much tastier than by IV.
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Old 02-04-2012, 10:12 PM   #40
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Much tastier than by IV.
and a lot more calories too!

I wanted to try as close to the original chili as I could get realizing that someone put more of this pepper then that one and had little secret ingredients.

I do so enjoy a fragrant bowl of Chili and have loved this thread.
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