[ARCHIVED THREAD] - Texas Chili dinner pic (Page 1 of 2)
Posted: 9/30/2007 3:30:19 PM EDT
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I whipped up some Texas chili and cornbread this afternoon. Nice and spicy, no beans and the meat is very tender. Cast iron is the only way to go for cornbread. My mother-in-law gave us her old cast iron pan when we got married. It's had decades of use and is just plain awesome. It will also stop all handgun and most rifle calibers. I had to compete for stove space with my wife while she was fyring up some vegetables for her fajitas. I don't need no stinkin' napkin. Here's the recipe fron the "Teach a Yankee how to make chili *without* beans" thread. It's not immediately spicy when you bite into it, but it's got some really good heat that creeps up on you. It's going to be great for dinners this winter. 
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www.chili.org/rules.html Read Rule 2. These rules are used at a majority of chili cookoffs.
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I was born in Minnesota, spent 20yrs in California and had always had beans in my chili, but I'm slowly exorcising the Yankee in me. There's some things you just don't do in Texas, and beans in chili is one of em. Y'all have a nice evening. I'm fixin' to go to bed. 
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oh i see how it is! for that fine retort, i'm removing 2 more points from the score! -5 5/10! 
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Here's a free bump and a really basic Chili recipe. I like the first one I posted more but this is quicker and easier to make if you're lazy. I'm a Yankee and I've never put beans in my Chili. Basic Texas Chili • 2 pounds beef, round or chuck, cut into ½" cubes, all white removed • 1 small onion, chopped fine • 1-2 cloves garlic, minced • Salt and black pepper to taste • Water • 2-3 tablespoons blended chili powder • 1 tablespoon ground cumin • 1 8-oz. can tomato sauce • 2 tablespoons flour • ½ cup water In a heavy skillet, sauté the meat in a small amount of oil or shortening until it is gray and gives up its juices. Transfer the meat to a stew pot and discard the juices. While the meat is still hot, mix in the onion and garlic, salt and black pepper to taste. Cover and let set for 30 minutes. Add enough water to cover the meat. Put in the spices and bring to a simmer. Cook until the meat is tender. You may have to add more water if the mix becomes too dry. Add the tomato sauce and simmer another 20 minutes. If the chili is not spicy enough for your taste, add a small amount of cayenne. Mix 2 tablespoons flour with one half cup of water. Raise the heat under the chili until you get a good boil. Stir in the flour/water mixture and continue stirring until mixture thickens. Reduce heat and simmer about 15 more minutes. Serve with saltines or tortillas. |
I was going to give you 10 but for spreading information potentially very dangerous to those who may take this statement seriously and try it at home, I will give 7/10 I repeat, cast iron skillets will NOT STOP any handgun or rifle caliber, even .22 LR from a pistol. |
They also stop anti-tank rounds and phased plasma rifles in the 40-watt range. |
[ARCHIVED THREAD] - Texas Chili dinner pic (Page 1 of 2)
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