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Old 10-04-2012, 08:16 AM   #1
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Smile Awesome Possum Chili

A friend shared this chili recipe with me. I would like your comments on the recipe. Do I have to use all the ingredients? Can I substitute some of the spices? I'm eager to try it out but was hoping for some ideas to spice it up. Thanks


Awesome Possum Chili
2 medium carrots, chopped
2 stalks of celery, chopped
4-7 mushrooms, chopped
1 onion
˝ bulb garlic
1 lb. hamburger or veggie ground round
3 mason jars tomatoes
2 Tb. Salt
2 dried chilies
2Tb. Turmeric
2Tb. Curry
2Tb. Cumin
4Tb. Mustard
1 can kidney beans
1 can chick peas
1 can bean medley
1 can whole corn kernels
Sauté carrots, celery, garlic, onion and mushrooms with butter over medium-high heat in bottom of a large pot then add meat and cook till it’s evenly browned. Combine rest of ingredients in the pot and bring to a boil. Once the chili has boiled, reduce heat to low and let simmer for 1 ˝ hours.

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Old 10-04-2012, 08:25 AM   #2
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While it sounds like a good recipe, you might want to call it something else. It has no possum, and it's not even what I would call chili. But you probably already know that.

Oh, and welcome to DC.
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Old 10-04-2012, 09:00 AM   #3
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No you don't have to use all the ingredients. Some of the spices are expensive. If you don't have them on hand, the "chilli" will be what you want it to be. Unlike baking, when you are cooking a main dish, you can do anything you want to it. Add or subtract. The choice is yours.
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Old 10-04-2012, 09:28 AM   #4
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I'd cut down the amount of tomatoes... 3 pints is quite a bit
for 1 pound of hamburger. Personally, I'd leave out the curry
and the mushrooms too. I like both, but not in curry.
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Old 10-04-2012, 10:17 AM   #5
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Sounds like more of a stew than chili to me. But...what's in a name?
Are those mason jars quarts or pints? Three pints might be OK...three quarts is way too much tomatoes. I think 1 quart (two pints) would be enough.
If you like, I can probably come up with a possum or two for ye.
You'll have to skin 'em out yourself.
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Old 10-04-2012, 10:23 AM   #6
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Quote:
Originally Posted by Hoot View Post
Sounds like more of a stew than chili to me. But...what's in a name?
Are those mason jars quarts or pints? Three pints might be OK...three quarts is way too much tomatoes. I think 1 quart (two pints) would be enough.
If you like, I can probably come up with a possum or two for ye.
You'll have to skin 'em out yourself.
Get her a racoon and she can make herself a Davy Crockett hat with the skin.
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Old 10-04-2012, 10:44 AM   #7
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That's an Indian inspired stew, not chili.

And it's an odd recipe at that. The amounts of everything seem off ...

Especially the spices.

And the meat won't properly brown on top of all those sweated vegetables.
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Old 10-04-2012, 12:01 PM   #8
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Quote:
Originally Posted by Hoot View Post
Are those mason jars quarts or pints? Three pints might be OK...three quarts is way too much tomatoes.
You'll have to skin 'em out yourself.
In our house, 3 jars would be 1.5 liter jars, so it would be 4.5 l (over 1 gallon!). I 1.5 l jar would be close to 3 pints.
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Old 10-09-2012, 06:17 PM   #9
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Confused Chilling

Thanks so much for your suggestions. Now I'm really confused. I've never made chili before so this is a big experiment for me. How about I just leave out the meat (and no possum ) and just do it as a vegetarian dish instead. Will I still need all the ingredients or can I substitute some of the spices?
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Old 10-19-2012, 05:21 PM   #10
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Welcome to DC Chilling
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chili, recipe, turmeric

Awesome Possum Chili A friend shared this chili recipe with me. I would like your comments on the recipe. Do I have to use all the ingredients? Can I substitute some of the spices? I'm eager to try it out but was hoping for some ideas to spice it up. Thanks :yum: Awesome Possum Chili 2 medium carrots, chopped 2 stalks of celery, chopped 4-7 mushrooms, chopped 1 onion ˝ bulb garlic 1 lb. hamburger or veggie ground round 3 mason jars tomatoes 2 Tb. Salt 2 dried chilies 2Tb. Turmeric 2Tb. Curry 2Tb. Cumin 4Tb. Mustard 1 can kidney beans 1 can chick peas 1 can bean medley 1 can whole corn kernels Sauté carrots, celery, garlic, onion and mushrooms with butter over medium-high heat in bottom of a large pot then add meat and cook till it’s evenly browned. Combine rest of ingredients in the pot and bring to a boil. Once the chili has boiled, reduce heat to low and let simmer for 1 ˝ hours. 3 stars 1 reviews
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