On Saturday, September 10, 2016, Nicole Massey via Cookinginthedark < [email protected]> wrote:
> Chili with beans isn't chili, it's chili stew, though many folks north of > the Red River don't know the difference between the two. Traditional chili, > as a menu item instead of a sauce, is range food that accomplished two > things -- it used side cuts of beef from a cow or steer that didn't make > the long drive up the trails to Kansas City, and it also saved money and > rations as beans, a cowhand's least favorite meal, can be saved > indefinitely in the chuck wagon. Hot dog sauce is a variant of the sauce > variety, which is best known as chili con carne to differentiate it from > the main dish version, and it tends to be sweeter and thinner -- it's sort > of like a mixture of sauce chili plus some catsup or ketchup and mustard. > Below is my traditional chili recipe, which I've made for decades. > > Nyyki’s Traditional Texas Chili > Okay, I’m from Texas and Chili is our state dish, and this recipe is a > range chili. This means there are no beans in the recipe. However, if you > like, you can add beans after cooking the chili. > The recipe works best with a “chili meat” grind; this is a larger grind > than ground beef. If you want more heat, add red pepper flakes, diced > jalapenos (either fresh or pickled), or hotter peppers like habaneros. You > could also use a tomato and green chili blend like Ro-Tel to increase the > heat level. > The chili can be ladled over rice, crushed crackers, or even cornbread. A > good sharp cheddar cheese and/or diced onions are also nice with the Chili. > Servings: 6 > Ingredients: > 1 med. onion, minced > 2 lb. of chili meat > 1 lb. of ground pork sausage > 1 can tomato sauce > 1 can of diced tomatoes, Large > 2 tsp. of cumin > 1 tbsp. of chili powder > 1 tbsp. clove fresh chopped garlic > 2 packets store brand chili seasoning > 2 cups of water > Place all ingredients into a crock pot, and stir. Then, simmer for 4 hours > on high or until the meat is tender; add water to keep the chili from > getting too dry. > Variations: Venison, Buffalo, or even exotic red meats can be used instead > of beef. A chicken-based sausage can be used instead of pork sausage. You > can also add mushrooms. > > -----Original Message----- > From: Rebeca V via Cookinginthedark [mailto:[email protected] > <javascript:;>] > Sent: Saturday, September 10, 2016 1:11 PM > To: [email protected] <javascript:;> > Cc: Rebeca V <[email protected] <javascript:;>> > Subject: [CnD] Chili with no beans > > Hi there, hope everyone is having a great weekend. Anyhow, I was wondering > if any of you have a recipe that you would like to share. I'm looking for > chili with no beans. I believe they sell it in a cat at the grocery store > and it's called hotdog sauce. > > Hope everyone has a wonderful day. > Sincerely, Rebeca and family > _______________________________________________ > Cookinginthedark mailing list > [email protected] <javascript:;> > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] <javascript:;> > http://acbradio.org/mailman/listinfo/cookinginthedark > > Thank you so much, would it be OK to add ketchup to make it thicker? Or > would you recommend tomato paste instead? _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
