On Wed, Nov 23, 2016 at 7:22 PM, Nicole Massey via Cookinginthedark < [email protected]> wrote:
> Nyyki’s Traditional Texas Chili > Okay, I’m from Texas, and Chili is our state dish, and this recipe is a > range chili, where chili came from as we know it. (In Mexico it was more of > a sauce than a menu item until after the range influence) This means no > beans in the recipe. (Chili was a way to use up meat from a cow or steer > that didn’t make it after the steaks were done and as a substitute for > beans, which were a last resort food thanks to their shelf life and > portability) Add them after cooking the chili if you want them in, as beans > can add off flavors to chili if you cook them in the chili. You can also > ladle this over rice, crushed crackers, or even cornbread. It’s best with a > “Chili meat” grind – this is a larger grind than ground beef. And I make it > for flavor, not heat. If you want more heat add red pepper flakes, diced > jalapenos, (either fresh or pickled) or hotter peppers like habeneros , or > substitute Ro-tel or another tomato and green chile blend to increase the > heat level. A good sharp cheddar cheese and/or diced onions are also nice > on this. Chili seasonings in envelopes tend to be similar – I sometimes > suspect one company makes all the store brands. If you can’t find it in > your local store grab some from the web. > Categories: Beef, One-dish, Mexican, Potluck > Servings:6 > > 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 large pot. Stir over medium/low heat. Simmer > 4 hours, or until > the meat is tender adding water to keep the chili from getting too dry. > Variations: Venison, buffalo, or other game red meats can be substituted > for the chili meat. A chicken > based breakfast sausage can be used for the pork sausage. This combination > brings the fat content down to almost nil. You can also add mushrooms. > > -----Original Message----- > From: Greg Mason via Cookinginthedark [mailto:cookinginthedark@ > acbradio.org] > Sent: Wednesday, November 23, 2016 6:08 PM > To: [email protected] > Cc: Greg Mason <[email protected]> > Subject: [CnD] chilli recipe > > I am in the mood for some chilli. Any recipes will be appreciated. > > Greg > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > > -- "Keep your face to the sun so you will never see the shadows." -Helen Keller "*The best and most beautiful things in the world cannot be seen or even touched - they must be felt with the heart."- Helen Keller* Erica Turner (904)881-1168 (cell) [email protected] (personal email) [email protected] (school email) [email protected] (work email) _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
