Re: [CH] Texas chili
=Mark (mstevens@exit109.com)
Sat, 15 Sep 2007 18:21:10 -0400
This recipe is less complicated? Okayyy....
On Sat, 15 Sep 2007 17:27:49 -0400, dan combs wrote
> At 03:54 PM 9/14/2007, =Mark wrote:
> >The best I've had:
> >http://chile.netrelief.com/recipes/bad_attitude_chili_recipe.shtml
>
> Hmmmm. I think the term "Texas Chili" has evolved over the years to
> mean something different than what I grew up with. Texas chili
> isn't a fancy, over-spiced concoction but rather is a simple
> slow-fried ground meat, or chunked meat, that is allowed to simmer
> in the pan for two hours or so. The spices are fresh-ground cumin,
> garlic and salt; and lots of the first two. If the fat cooks away
> then add small amounts of water.
>
> Meanwhile, use the two hours to cook a pot of pinto, red, or
> cranberry beans, sans meat but with drippings used for
> seasoning. Then make cornbread.
>
> Finally dice up all sorts of peppers, onions--sweet, hot and green,
> or shallots--fresh tomatoes and green shrubbery, like lettuce.
>
> The cornbread goes on the plate, the beans on the cornbread, and the
> seasoned meat on the beans. Or as we learned early in life, the
> layers are "Biscuit, beans, beef."
>
> Then shovel on all sorts of toppings to taste and eat. There should
> never be any cooked tomatoes anywhere in the meal.
>
> For the high-brow eater, a dollop of sour cream might go well on top
> though.
>
> Mmmmmm.
>
> How did this simple treat get so complicated?
>
> carp
--
=Mark
http://www.exit109.com/~mstevens