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Post by Ronv69 on Oct 24, 2020 22:42:08 GMT -5
Wife's homemade chili with beans (yes, beans!) Chili needs beans that's the way I have always had it and they better be Pintos. From a Kaliforniator that hates being stuck in Texas. NO BEANS IN CHILI! |
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Post by lizardonarock on Oct 24, 2020 23:18:41 GMT -5
 I don't hate Tejas I hate Houston and it took you arse about thirty minutes to leave Houston once your wife retired. Yeah you know I am spot on even if you are as we say East Tejas ………………………………………………………. . Cowboys eat beans have you not seen Blazing Saddles. Folks older than you and me put together will tell you they lived off beans back in the days before the depression that is all they could afford.
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Post by Ronv69 on Oct 24, 2020 23:27:31 GMT -5
I don't hate Tejas I hate Houston and it took you arse about thirty minutes to leave Houston once your wife retired. Yeah you know I am spot on even if you are as we say East Tejas ………………………………………………………. . Cowboys eat beans have you not seen Blazing Saddles. Folks older than you and me put together will tell you they lived off beans back in the days before the depression that is all they could afford. I guess you are right if it's in the historically accurate Blazing Saddles. That movie is like a regular Wednesday night in Montgomery. 👺😎🤠 |
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Post by lizardonarock on Oct 24, 2020 23:36:47 GMT -5
I hear Blazing Saddles and Deliverance both written after a visit to Linden.
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Post by Ronv69 on Oct 25, 2020 0:10:23 GMT -5
I hear Blazing Saddles and Deliverance both written after a visit to Linden. There are barely enough people here for Deliverance, much less Blazing Saddles. |
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Post by toshtego on Oct 25, 2020 0:50:19 GMT -5
Here in New Mexico, beans are served WITH chile. The chile goes on the enchiladas, burrito, tamale, hamburger, steak, etc. Beans are served on the side next to the rice.
Also, in NM, it is spelled with an "e", like the country.
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Post by lizardonarock on Oct 25, 2020 5:33:06 GMT -5
Chile is gravy Chili is meat and beans simmered in Chile's. Think of it as Chili con carne.
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Post by lizardonarock on Oct 25, 2020 6:00:35 GMT -5
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Post by just ol ed on Oct 25, 2020 8:55:25 GMT -5
soon to be usual Sunday brunch for two. 4 eggs, mangled ham slices, cubed x-sharp cheddar all in "griddle" part of GeoForeman grill, usual drinks...her k-cup decaf, me in cocoa. Good workout for the Keurig. Anything else planned in WAYS thread
Ed Duncan, Batavia, NY
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Post by toshtego on Oct 25, 2020 9:27:59 GMT -5
Chile is gravy Chili is meat and beans simmered in Chile's. Think of it as Chili con carne. Oh, I do think of Chili Con Carne. I used to make it often. Not so much lately as I prefer it the New Mexican way. CCC is associated with Texas. You will not find it on most any menu in the Rio Grande Valley of NM. In the eastern plains of NM, there are enough people who like it that way. It is a regional distinction. I enjoy both being raised on "Dennison's and Nalley's caned versions. It was a big deal when they introduced "Hot" versions. I still buy those CCC in a can for quick meals. |
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Post by toshtego on Oct 25, 2020 9:29:08 GMT -5
No, no, no. Clearly, the southern USA. In New Mexico, it would be "Road Kill Burrito" or "Road Kill Taco". |
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Post by Plainsman on Oct 25, 2020 9:41:58 GMT -5
Chili needs beans that's the way I have always had it and they better be Pintos. From a Kaliforniator that hates being stuck in Texas. NO BEANS IN CHILI! Ford vs Chevy dogfights are as NOTHING like the bloodshed around chili. “No beans!” Well, chacun a son goutes but keep in mind that chili is/was a peasant food. NO beans? Ha! A likely story. Meat, any meat, is dear and beans are cheap. Do the math. Original, real-world chili will have whatever is available in it. Even corn, I contend, in its original venues. The elitism of modern, affluent chili-makers is very strange and totally foreign to the “originals.” BTW, I should add something to my original “black chili” recipe, above. Skip the cumin, use Italian seasoning, and cut 1/3” pieces of Italian sausge for the meat and you have— Sicilian chili! (Quiet, Garribaldi— just shut up and eat it!)  |
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Post by Darin on Oct 25, 2020 10:08:31 GMT -5
All I know is … I'm making Chili this week! 
** secret tasty ingredient … Chorizo **
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Post by trailboss on Oct 25, 2020 10:37:11 GMT -5
Last night I made a big bowl of homemade potato salad, because it always tastes better after sitting a night in the fridge.
My brother is in town and he is a football nut so I am Smoking 4 racks of Certified Angus Beef center cut back ribs. Smoking a whole chicken also, Pinto beans with a ham shank.
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Post by toshtego on Oct 25, 2020 10:55:45 GMT -5
All I know is … I'm making Chili this week!
** secret tasty ingredient … Chorizo **
If you enjoy chorizo, as I do, try Boar's Head Spanish Uncured Chorizo. More like a salami than the Mexican variety. Unique flavor. I air dry mine out of the plastic wrap and added to everything from Paella to Red Beans and Rice. I use it in stuffing mixes. Great stuff if your market has a Boar's Head display. |
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Post by Ronv69 on Oct 25, 2020 11:04:06 GMT -5
I stirred the Shite! 😈
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Post by toshtego on Oct 25, 2020 11:05:50 GMT -5
From a Kaliforniator that hates being stuck in Texas. NO BEANS IN CHILI! Ford vs Chevy dogfights are as NOTHING like the bloodshed around chili. “No beans!” Well, chacun a son goutes but keep in mind that chili is/was a peasant food. NO beans? Ha! A likely story. Meat, any meat, is dear and beans are cheap. Do the math. Original, real-world chili will have whatever is available in it. Even corn, I contend, in its original venues. The elitism of modern, affluent chili-makers is very strange and totally foreign to the “originals.” BTW, I should add something to my original “black chili” recipe, above. Skip the cumin, use Italian seasoning, and cut 1/3” pieces of Italian sausge for the meat and you have— Sicilian chili! (Quiet, Garribaldi— just shut up and eat it!) Sorry to disillusion you but New Mexico has been making chile long before Davey Crocket and Sam Huston ever heard Texas. The Spanish settlers learned it from the Navajo, Tewa, Pojoaque, Tesuque, and the other tribes along the upper Rio Grande. Chile plants were the main source of certain vitamins. This goes back at least 1,000 years. All the styles we have discussed here are good. Red, green, beans, no beans, chicos, no chicos, pork, elk, carne de vaca, whatever. It is how you want your flavors and textures to meld. There is no right way. There are ancient recipes and modern variations. It is a theme to be played on our kitchen stoves. I enjoy reading about it almost as much as making it and eating it. |
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Post by toshtego on Oct 25, 2020 11:07:35 GMT -5
I do not see it that way. reading and writing about Chile, Chili Con Carne, and all the variants is almost as good as making and eating it. It is interesting to share views. There is no wrong way to make it. |
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Post by Darin on Oct 25, 2020 11:11:47 GMT -5
All I know is … I'm making Chili this week!
** secret tasty ingredient … Chorizo **
If you enjoy chorizo, as I do, try Boar's Head Spanish Uncured Chorizo. More like a salami than the Mexican variety. Unique flavor. I air dry mine out of the plastic wrap and added to everything from Paella to Red Beans and Rice. I use it in stuffing mixes. Great stuff if your market has a Boar's Head display. Will do ... thanks! |
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Post by Ronv69 on Oct 25, 2020 11:12:37 GMT -5
I do not see it that way. reading and writing about Chile, Chili Con Carne, and all the variants is almost as good as making and eating it. It is interesting to share views. There is no wrong way to make it. I actually eat Hormel chili with beans because 1:It's the lowest in calories and fat of all canned chili, and 2:My son eats the chili without beans as soon as I bring it home from the store. He won't eat it with beans. My favorite homemade chili recipe includes potatoes. 😁🤠 |
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Post by Darin on Oct 25, 2020 11:17:06 GMT -5
… served over Fritos with some sour cream, cheese and finely chopped onion on top … oh man …
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Post by toshtego on Oct 25, 2020 11:44:58 GMT -5
… served over Fritos with some sour cream, cheese and finely chopped onion on top … oh man … That is called "Frito Pie" in New Mexico, maybe other places as well. Good stuff! |
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Post by Ronv69 on Oct 25, 2020 11:51:28 GMT -5
Frito pie is comfort food and it is desperately needed this week!
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Post by toshtego on Oct 25, 2020 12:00:39 GMT -5
Frito pie is comfort food and it is desperately needed this week! Ayi!!! With winter weather moving in, I switch from Chile Verde to Chile Colorado. I cannot wait to visit my favorite Mexican joint, the one with the real, you know. Their Red Chile is superb. I enjoy it with the pot roast of beef. |
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Post by bigwoolie on Oct 25, 2020 12:15:25 GMT -5
Waffles and fried ham
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Post by Ronv69 on Oct 25, 2020 12:15:40 GMT -5
The next 9 days are going to be intense. Mandalorian is back on the 30th. Linden is having some kind of Halloween on the Square and there is some kind of election coming up. I have to finish the barn so I will miss most of the drama. 🎭🙄😜🤠
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Post by Ronv69 on Oct 25, 2020 12:21:22 GMT -5
Pork and venison link fried with an egg and grits and 2 big mugs of coffee.
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Post by pepesdad1 on Oct 25, 2020 12:30:46 GMT -5
Boars's Head roast beef on a Hawaiian bun with yellow mustard... got a little of wife's chili left...gonna have it for dinner!
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Post by Plainsman on Oct 25, 2020 14:30:00 GMT -5
I’m all in favor of declaring chili (OK, chile, too) as our National Dish.
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Post by Gandalf on Oct 25, 2020 14:30:59 GMT -5
Corned Beef Hash with scrambled eggs again this morning.
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