I wouldn't use ketchup, I'd just cook it a bit longer, as it'll thicken up. It helps if you want a thicker chili to open the lid a bit after it's done to let the liquid steam out some.
-----Original Message----- From: Rebeca V via Cookinginthedark [mailto:[email protected]] Sent: Sunday, September 11, 2016 5:00 PM To: [email protected] Cc: Rebeca V <[email protected]> Subject: Re: [CnD] Nyyki’s Traditional Texas Chili (Was: Chili with no beans) 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 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
