The Annual Recipe Exchange -- Texas Chili and Brandy Alexander Pie

It's time for the annual recipe swap with Patheos' Elizabeth Scalia and her readers! Last year she offered these amazing cream puffs and I did these bourbon-berries. Elizabeth noted that she preferred the cream puffs without chocolate sauce, and I'm starting to come around to that view. (Some more experimentation both with and without is needed, to be honest.)

This year Elizabeth sends Brandy Alexander Pie She says it will literally make you happy, and I believe her.

I thought I'd go a bit further afield than Thanksgiving Day proper. Specifically, what about the day before when you'd really rather not spend all day cooking for a meal other than the big show? I know, I know. A bunch of you slackers just order pizza. A better answer: the crock-pot. What could be better than sticking a bunch of yummy things in a pot for hours and walking away?

This is my sister-in-law's simple Texas chili. A feast for any number of people, easy to store and reheat later.

Sis-in-law's Texas Chili

2.5 lb. ground beef
2 8 oz. cans tomato sauce
2 yellow onions, diced
2 chili peppers, diced (remove the seeds)
2 carrots, small diced
2 tomatoes, chopped
2 tbsp. chili powder
1 tsp. salt
1 tsp. pepper
2 cup water
Brown the beef in a skillet, breaking it up into small pieces, and drain. Put the beef and the rest of the fixings into the crock-pot and simmer over low heat. Stir every 20-30 minutes or so. Cook for three hours or so.

Easy, perfect, no beans. Eat it with shredded cheddar and sour cream, according to your tastes, over tortilla chips, Fritos, or corn bread.

Alright, more than half the fun of the recipe exchange is to see what the commenters here and at Elizabeth's place will offer. I still get comments about this pumpkin cheesecake dip I stole from commenter Angel Em several years ago, so tell us what ya'll are cooking. Make it good.

Posted by: Gabriel Malor at 10:05 AM

Comments

(Jump to bottom of comments)

1 Welcome back, Gabe.

Posted by: pep at November 24, 2014 08:58 AM (YXmuI)

2 Good morning Gabe... this thread is click bait! heh.

Posted by: Yip at November 24, 2014 08:58 AM (84SRe)

3 Oh, the pumpkin cheesecake dip!!! I forget about it every year and then do a happy dance when you post it.

I bought a ton of cream cheese at Sam's last month, but we haven't been well enough to eat a whole cheesecake so I keep putting it off.

I may make this today...

Posted by: Mama AJ at November 24, 2014 09:00 AM (0xTsz)

4 If I wasn't typing on a phone from a men's room stall at the office I'd share a real Texas chili recipe with y'all. Hint - no tomatoes and no fucking beans.

Posted by: Baron Von Ottomatic at November 24, 2014 09:01 AM (G9sY3)

5 Baron, why the bean hatred? Why do all you Texas hate beans?

Posted by: chiefjaybob at November 24, 2014 09:02 AM (z1e9n)

6 Can't we all just get along?

Posted by: chiefjaybob at November 24, 2014 09:02 AM (z1e9n)

7 Oppose bean-racism!!

Posted by: chiefjaybob at November 24, 2014 09:03 AM (z1e9n)

8 What kind of chili peppers?

Posted by: profligatewaste at November 24, 2014 09:03 AM (R3JkO)

9 For veggies, we're just doing corn pudding and pea salad.

Not exciting, but the kids sure like the corn pudding.

Posted by: Mama AJ at November 24, 2014 09:03 AM (0xTsz)

10 Longbeans or crossbeans?

Posted by: Mama AJ at November 24, 2014 09:04 AM (0xTsz)

11 I live in Texas and my favorite chili recipe is one I got from a buddies wife in Wisconsin! It's got beans in it, ... no carrots. Easy to dial the heat up or down... I prefer hot. A couple years ago my Mom had made some chili when I was visiting and I thought it should be good b/c it's Mom, right?

As we sit down I immediately a "taste hole" and as I ate a little and the flavors settled out it really tasted like her old spaghetti sauce with chili pwdr added. No cummin. So I ask her and she admitted, she really didn't know how to make chili and didn't like the flavor of cumin so she left that out and basically just added chili pwdr to her spaghetti sauce recipe! Bwahahaaa!

Note to self. Be careful when 80 yr olds home cook stuff.... assuming everything will be awesome.... It was funny and really inedible.

Posted by: Yip at November 24, 2014 09:06 AM (84SRe)

12 >>>Hint - no tomatoes and no fucking beans.

If you remove nearly everything from the right hand side, maybe...
http://is.gd/0jENY4

Posted by: Bigby's Jazz Hands at November 24, 2014 09:08 AM (3ZtZW)

13 Goodmorning Gabriel, missed you.

But I cannot believe the rampant discrimination of the lack of beans in chili up in this place.

Posted by: willow at November 24, 2014 09:08 AM (nqBYe)

14 Everything is early today it seems.

Posted by: D-Lamp at November 24, 2014 09:08 AM (txvbW)

15
Longbeans or crossbeans?

Now that I'm single and ~~slutting~~ dating around again, I gotta weigh in in favor of at least modified hardwood. For the ability of your partner to find his or her way around, not the aesthetics.

Posted by: Bandersnatch at November 24, 2014 09:08 AM (JtwS4)

16 Give me beans or give me Nothing!

Posted by: willow at November 24, 2014 09:08 AM (nqBYe)

17 oy, hey also you are missing tomatoes?

ok i don't really know you people anymore.

Posted by: willow at November 24, 2014 09:09 AM (nqBYe)

18 No beans: good, sour cream: bad

Posted by: profligatewaste at November 24, 2014 09:09 AM (R3JkO)

19 now i'll pick on the cornbread, , i bet it wasn't cooked in a cast iron fry pan?

Posted by: willow at November 24, 2014 09:10 AM (nqBYe)

20 `i see the tomatos (2) so i feel a little better.

Posted by: willow at November 24, 2014 09:10 AM (nqBYe)

21 I having pinto beans in there b/c they absorb flavor but it's not a hill I'd fight for.

Sen. Mitch McConnell

Posted by: Yip at November 24, 2014 09:11 AM (84SRe)

22 Welcome back Gabe.

it looks like the morning enstompening begins. Breaking new from Drew.

Posted by: johnd01 at November 24, 2014 09:11 AM (VGqjW)

23 You people who make the sweet potatoes with marshmallows on top are crazy. THIS is how you do sweet potatoes.

Melt on the stovetop;
1 stick of butter
1 cup of orange juice
1 cup of brown sugar

Add about 4-5 sweet potatoes/yams cut into bite size pieces. Cook for at least 2 hours. You may have to add more orange juice, but that's it.

Hands down the best sweet potato recipe there is. Well, there is another one that I will add below.

Posted by: Red Emchilada at November 24, 2014 09:11 AM (LzY6/)

24 sour cream is a must around my home, (children like to soften the heat of the chili)

Posted by: willow at November 24, 2014 09:11 AM (nqBYe)

25 >>>sour cream: bad

Well, we told you to use it up but you never listen...

Posted by: Bigby's Jazz Hands at November 24, 2014 09:11 AM (3ZtZW)

26

Been making the turkey "the day before" if it's just me and my husband, which it will be this year (I think, closer in-laws may come, but I'm happy to be alone this year.) I then layer in a few extra luxurious treats (like dessert) for THE day. Less stress, and all we care about is the stuffing anyway.

So two days before the day before, I usually make a big recipe that spans two days of dinner, so the day before the "day before," I can just reheat leftovers, and have nothing to clean up.

heh

brain teaser monday

Posted by: artisanal 'ette at November 24, 2014 09:11 AM (IXrOn)

27 You need chili recipes? www.chili.org/recipes

Posted by: Leland at November 24, 2014 09:14 AM (3R7WS)

28 @7 If you know beans about chili, you know there is no beans in chili.

Posted by: Leland at November 24, 2014 09:15 AM (3R7WS)

29 Stomp stomp up!

But, because I'm a giver,

~~ 7 UP BISCUITS ~~

INGREDIENTS:
4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter
DIRECTIONS:
Mix Bisquick, sour cream and 7 up.
Dough will be very soft - don't worry.
Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter.
Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown.

Posted by: rickb223 at November 24, 2014 09:15 AM (sE4m0)

30 Is this a joke?

Posted by: M.nicely at November 24, 2014 09:16 AM (MNdHi)

31 The kids who are getting over being sick want fast food, and from 2 diff. places, so I decided we'll do one tonight and one Wednesday.

Maybe not the healthiest, but happy and easy are winning the day!

Posted by: Mama AJ at November 24, 2014 09:16 AM (0xTsz)

32 That's a very common recipe, actually... I call it "2X2 Chili", and use 2 of everything (no salt, though)...

Posted by: Reverend Darkness at November 24, 2014 09:16 AM (fkaxc)

33 What the hell happened?

Posted by: Suppressed Flasher at November 24, 2014 09:17 AM (X+nFp)

34 This recipe will be outlawed by Michelle Ceaucescu soon...
(From Bon Appetit mag)
Scalloped Yukon Gold and sweet potato gratin with fresh herbs

1 1/2 pounds medium Yukon Gold potatoes
1 1/2 pounds medium red-skinned sweet potatoes (yams)
2 cups heavy whipping cream
1/4 cup (1/2 stick) butter
2 garlic cloves, minced
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 1/2 teaspoons fine sea salt
3/4 teaspoon freshly ground black pepper
1 1/4 cups (packed) coarsely grated Gruy�re cheese (about 5 ounces)
Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.
Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.
Preheat oven to 400�F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.

Posted by: Red Emchilada at November 24, 2014 09:17 AM (LzY6/)

35 I've made that pumpkin cheesecake dip every year since it appeared here. Everybody likes it, especially with the gingersnap cookies. So big hit, thanks again.

This year's gamble will be a made from scratch Smith Island Cake. Ten layers of yellow cake with the sort of density you don't get from box mixes, with cooked chocolate icing between each of them.

Here's the recipe:

http://www.smithisland.org/cakerecipe.html

The Dollar Store has cake pans, for a dollar each, imagine that.

Posted by: Retread at November 24, 2014 09:29 AM (l7hog)

36 Heh. Hagel being emstompenated is funny as hell.

alex's Tips For Preparing The Perfect Thanksgiving Meal

1. Have a brother who is an amazing cook and who won't let anyone else cook.

2. Go to said brother's for Thanksgiving.

3. Eat the food that your brother the awesome cook made.

You can vary the menu by stopping the store and grabbing some King's Hawaiian rolls if you like.

Note to BC: Yes, I have a brother.

Posted by: alexthechick - Cookies are to the right, glitter to the left at November 24, 2014 10:34 AM (mf5HN)

37 I'm going to start a one dollar and thirteen cent store.

Sort of an upscale concept dollar store for the rich.

Posted by: Truman North, Moron Emeritus at November 24, 2014 10:36 AM (++JDF)

38 Now that I'm single and slutting dating around again, I gotta weigh in in favor of at least modified hardwood. For the ability of your partner to find his or her way around, not the aesthetics.
Posted by: Bandersnatch at November 24, 2014 09:08 AM (JtwS4)

Just so long as there's no topiary. Because no. Just. No.

Posted by: alexthechick - Cookies are to the right, glitter to the left at November 24, 2014 10:38 AM (mf5HN)

39 IF YOU PUT TOMATOES IN IT, PLEASE DON'T CALL IT CHILI

Posted by: RIK at November 24, 2014 10:40 AM (d0xrI)

40 I'm going to start a one dollar and thirteen cent store. Sort of an upscale concept dollar store for the rich.
Posted by: Truman North

Must be nice to be the 1%.

Posted by: rickb223 at November 24, 2014 10:40 AM (jzz85)

41 I shaved mine into the shape of the Empire State Building, to show relative scale.

Posted by: Truman North, Moron Emeritus at November 24, 2014 10:40 AM (++JDF)

42 Would like it noted that I did not bring up the hardwood debate.

And that I still call bullshit on AtC not being an only child.

Posted by: BCochran 1981 wonders what's in your closet at November 24, 2014 10:41 AM (7+rL4)

43 puts RIK on ignore.

Posted by: willow at November 24, 2014 10:41 AM (nqBYe)

44 This looks delicious!

Also, I just read the story on the sidebar about the stray dog that followed those Swedes. What a story! It's so .. dusty in here ..

Posted by: Heralder at November 24, 2014 10:41 AM (/Mxso)

45 Ahem.

One does not put carrots in chili.

The science is settled.

Posted by: AltonJackson at November 24, 2014 10:42 AM (2Ayux)

46 Why couldn't Alex have a brother?

Posted by: Truman North, Moron Emeritus at November 24, 2014 10:42 AM (++JDF)

Posted by: AltonJackson at November 24, 2014 10:42 AM (2Ayux)

48 Alton is right.

carrots are just wrong.

Posted by: willow at November 24, 2014 10:43 AM (nqBYe)

49 Didnt you do Bread Pudding one year? Love that stuff with Whisky or Bourban Sausce. Hmmm.

Posted by: The Progs at November 24, 2014 10:43 AM (iQIUe)

50
Chili isn't chili without cumin.

Posted by: Ed Anger at November 24, 2014 10:43 AM (RcpcZ)

51 My chili recipe:

Open a can of chili.

Posted by: --- at November 24, 2014 10:43 AM (MMC8r)

52 That Brandy Alexander Pie recipe looks a bit like-

a mixed up, homogenized version of my Mom's

Black Bottom Pie recipe.

which is indeed delicious and will make you happy and you will definitely smile.

I'll try to find it...for the more expert pie-makers among the moron horde.

for the easier route BAP looks pretty darn good.

Posted by: naturalfake at November 24, 2014 10:44 AM (0cMkb)

53 The stomp removed.

Posted by: Golfman in NC at November 24, 2014 10:44 AM (Knixy)

54 Carrots in chili?!? Is this like a Moochelle school lunch program thing?

Posted by: fairweatherbill bucking the wind at November 24, 2014 10:44 AM (nS8d/)

55 I don't get this fetish with Holiday Recipes on a Monday AM when news is breaking?????

Jesus get your priorities in order?

Posted by: Nevergiveup at November 24, 2014 10:45 AM (M0mf2)

56 Real Texas chili isn't supposed to have beef.

Posted by: RWC - Shopping for Justice! at November 24, 2014 10:45 AM (fWAjv)

57 I make a pretty popular pumpkin chorizo queso dip that gets nommed upon.

1 sugar pumpkin
chorizo (the Mexican kind very paprika red)
Oaxaca cheese
cheddar cheese
green (Anaheim) chilies diced
Couple of Serrano chilies (seeded, or not)

Take top 1/4 off pumpkin, clean out seeds and fibres
Sauteed chorizo and chilies
stir in cheeses to melt
pour into pumpkin
bake 350 for about an hour

Top with cilantro
serve with blue corn tortilla chips.

Posted by: Russkilitlover at November 24, 2014 10:45 AM (KgHgo)

58 This seems like the place to share this recipe from an old friend:
Carroll Shelby's Texas Chili

1/2 pound suet or
1/2 cup olive oil
1 pound beef round -- cubed
1 pound beef chuck -- cubed
1 can tomato sauce -- (8 oz.)
1 can beer -- (12 oz.)
1/4 cup red chili pepper -- hot, ground
2 garlic cloves -- finely chopped
1 onion -- small, finely chopped
1 1/4 tsp. oregano -- dried, pref. Mexican
1/2 tsp. paprika
1 1/2 tsp. cumin -- ground
1 1/4 tsp. salt
Pinch cayenne pepper
3/4 pound goat cheese -- grated

1. Melt the suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat. Remove the unrendered suet and add the meat to the pot.
Break up any lumps with a fork and cook, stirring occasionally, until the meat is
evenly browned.
2. Add the tomato sauce, beer, ground chili, garlic, onion, oregano, paprika, 1 teaspoon of the cumin, and the salt. Stir to blend. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally.
3. Taste and adjust seasonings, adding the cayenne pepper if desired. Simmer, covered, 1 hour longer.
4. Stir in the goat cheese and the remaining 1/2 teaspoon of cumin. Simmer 1/2 hour longer, stir often to keep the cheese from burning.
5. Serve in bowls.

Suggestions:
Accompany with dinner rolls
Top with shredded cheddar cheese
Add pinto beans
Serve over spaghetti or other pasta, rice or mashed potatoes.

Posted by: Kaner at November 24, 2014 10:45 AM (evUpK)

59 49
Didnt you do Bread Pudding one year? Love that stuff with Whisky or Bourban Sausce. Hmmm.

Posted by: The Progs at November 24, 2014 10:43 AM (iQIUe)

Bread pudding done right is my favorite dessert ever.

Posted by: Heralder at November 24, 2014 10:46 AM (/Mxso)

60 I want that chili right now. Hungry and chilly, so get in my stomach!

Posted by: MTF at November 24, 2014 10:46 AM (LISuA)

61 54 Carrots in chili?!?

My brother puts mushrooms in chili.

What an idiot.

Posted by: Cicero Kaboom! Kid at November 24, 2014 10:46 AM (uSAVP)

62 I shaved mine into the shape of the Empire State Building, to show relative scale.
Posted by: Truman North, Moron Emeritus at November 24, 2014 10:40 AM (++JDF)

Years and years ago, I was out at a bar with some friends and a really drunk guy was trying to run game on me and made a comment about being hung like a Shetland Pony. I smiled sweetly and replied "Aren't those the little ones?"

Thankfully, the friends of his who were coming to fetch him because it was obvious I was not best pleased by his attention thought that was hilarious.

Posted by: alexthechick - Cookies are to the right, glitter to the left at November 24, 2014 10:46 AM (mf5HN)

63 No carrots!

The nice orange color in your chili should be the result of molten animal fat absorbing delicious chili oils to flavor your pot with yumminess.

Carrots are...just....eh, the Diet Coke you drink with your Triple Meat-Triple Cheese Green Chili Whataburger.

You ain't fooling anyone.

Posted by: naturalfake at November 24, 2014 10:47 AM (0cMkb)

64 This is my go-to chili recipe:
Yes, it has beans in it you maniacs.

Ingredients:
1 lg can of tomato sauce
1 can of pinto beans (drained)
1 can of kidney beans (drained)
2 cans of Rotel tomatoes (not drained)
(I used one can of the regular, and one can of the "chili" tomatoes)
1 can of green chilies (mild, not drained)
1 medium yellow onion medium chopped
4-5 cloves of garlic minced
1 bell pepper medium chopped (I like the riper ones: red, orange or yellow)
2 to 2 1/2lbs of your critter of choice. I usually use about 1lb of cubed stew meat and 1lb of ground beef.

Seasonings:
Throw away any seasoning packets you have on hand, you won't use them anymore.
1 tsp of Basil
1 TBL of Onion powder
1 TBL of Garlic powder
2 TBL of Chili Powder*
1 TBL of Ground Cumin
1 TBL of Ground Cayenne Pepper**
1 TBL Sugar***
2 TBL All Purpose Flour
Put all of this into a container and shake until completely mixed.

Directions:
I make my chili in a large crock-pot.
Put the sauce, beans, tomatoes and chilies into the pot. Set on high to get it going. Keep the top on at all times except when adding ingredients or stirring. Brown your meat in a big skillet until done and add to the pot. Add the spice mix and stir it up good.

Add some oil to that skillet and put the onion and bell pepper in, and cook med-high until just after the onions start browning up. Throw in the garlic and cook a bit longer until you smell the garlic. Add to pot and stir again.

It seems a bit thick, yes? Yes, however the veggies will render down and release more water during cooking. If it's still thicker than you like towards the end of the cook add some (good) beer to the mix.

Keep the pot on high until it starts bubbling really well. Give it one more stir, then set to low and leave it alone for the next four hours if you use all ground critter. But if you use stew meat, cook 6-8 hours. If you use a tenderer cut of meat be careful not to cook it so long that completely falls apart.

Condiments:
Sprinkle with chopped green onions
Shredded cheddar cheese
A dollop of sour cream

Notes:
*There are LOTS of various chili powders out there. In my book of "Championship Chili" recipes they usually call for Gebhardt's Chili Powder, which I typically use. Try others for interesting variations.
**Everyone has their own heat preference threshold. In this recipe most of the heat comes from the cayenne pepper. Know also that Rotel tomatoes contribute to the heat profile as well.
***Brown sugar would probably work pretty well too.
Interesting variation: add a small can of chipotle peppers (chop them up) in adobo sauce for a nice, smoky flavor twist. This will add to the heat level too so adjust to your preference.

Posted by: Mitchell at November 24, 2014 10:47 AM (BvNzB)

65 No tomato sauce, just add rotel or some darn good salsa in place of it.

Posted by: WWhiskey at November 24, 2014 10:48 AM (3Ve0Z)

66 Cumin in chili is great, but did you ever smell it straight from the can? Smells like BO.

Body odor, not the president. He don't sweat. He's as cool as as a cucumber...in Missouri...in August...right after a riot...that he instigated...

Posted by: fairweatherbill bucking the wind at November 24, 2014 10:49 AM (nS8d/)

67 Recipes any me.

I like to create new things.

Posted by: eman at November 24, 2014 10:49 AM (MQEz6)

68 Years and years ago, I was out at a bar with some
friends and a really drunk guy was trying to run game on me and made a
comment about being hung like a Shetland Pony. I smiled sweetly and
replied "Aren't those the little ones?"

Posted by: alexthechick - Cookies are to the right, glitter to the left at November 24, 2014 10:46 AM (mf5HN)

Besides being a drunk fool, anyone who states how they're hung is generally hung like a gnat.

Posted by: Heralder at November 24, 2014 10:49 AM (/Mxso)

69 Also, I just read the story on the sidebar about the stray dog that followed those Swedes. What a story! It's so .. dusty in here ..
Posted by: Heralder at November 24, 2014 10:41 AM (/Mxso)
-------------------------------------------

Thanks for the reminder. Today is:

FEED A DOG A MEATBALL DAY!

Posted by: The Progs at November 24, 2014 10:49 AM (iQIUe)

70 This iPad annoys me, too.

Posted by: eman at November 24, 2014 10:49 AM (MQEz6)

71 honey-infused, goat cheese stuffed endive:

in a food processor mix:
8 ounces of goat cheese
1-2 tbs olive oil
1/2 tbps buckwheat honey (or any other dark, rich honey)
cracked pepper to taste.
* feel free to adjust the honey and olive oil mixture to suit your taste, but start with a little since you ca't take back what you added

Cut base end from Belgian endives so you have individual leaves, and stuff with the goat cheese mixture (a cannelle shape looks nice) .

Top with some crushed pistachios and basil chiffonade.

Total time 10-15 minutes and will serve 10+ people as an hors d'ouvere

Posted by: taylork at November 24, 2014 10:50 AM (i1B3X)

72 Years and years ago, I was out at a bar with some friends and a really drunk guy was trying to run game on me and made a comment about being hung like a Shetland Pony. I smiled sweetly and replied "Aren't those the little ones?"

Neigh! Neigh!

Posted by: rickb223 at November 24, 2014 10:50 AM (jzz85)

73 55 I don't get this fetish with Holiday Recipes on a Monday AM when news is breaking?????

Jesus get your priorities in order?
Posted by: Nevergiveup at November 24, 2014 10:45 AM (M0mf2)

Big Anus has been unusually quiet, so... no news coming out today.

Posted by: Truman North, Moron Emeritus at November 24, 2014 10:50 AM (++JDF)

74 "The nice orange color in your chili should be the result of molten animal fat absorbing delicious chili oils to flavor your pot with yumminess."

Place several dried New Mexican, Pasilla or Ancho peppers in a small sauce pan with just enough water to cover, after you have rinsed them under water and removed the seeds. Bring to a simmer, add a lid and let sit for 15-20 minutes. Whirl this in a blender and add to the chili. Now you have the correct BRICK RED color of real moron-worthy chile.

Posted by: Cicero Kaboom! Kid at November 24, 2014 10:51 AM (uSAVP)

75
Perfect pound cake, my mom's recipe

3 cups flour
3 cups sugar
I tsp salt
1/2 tsp baking powder
2 sticks butter
1/2 cup Crisco
1 tsp vanilla
(optional) 1 tsp lemon or almond extract
5 eggs
1 cup whole milk
Heavily grease and flour a bundt pan. Cream butter, sugar, and Crisco together until fluffy. Add eggs one at a time. Add flavorings and mix well. In separate bowl, sift flour, salt, and baking powder. Add one cup dry ingredients to mixer and mix well at low speed. Alternate adding milk and dry ingredients, ending with dry. Mix at medium speed for one minute. Pour batter carefully into pan. Place pan in COLD oven and turn oven to 325 degrees. Bake for 1 hour and 15 minutes and then test for doneness. Bake an additional 5 minutes if necessary. Remove from oven and cool 10 minutes before taking cake out of pan. Dusf with powdered sugar when completely cool.

Posted by: rockmom at November 24, 2014 10:51 AM (o2IDX)

76 Posted by: alexthechick - Cookies are to the right, glitter to the left at November 24, 2014 10:34 AM (mf5HN)

My family's variation on that is to have a cousin who caters, except we have to pay him $ for it. My brothers will actually cook and carve the turkeys, but cousin brines and seasons them.

My primary contribution to the Thanksgiving weekend get together:

Velveeta 1 lb
Ro-tel 1 can

Posted by: stace at November 24, 2014 10:51 AM (ImzkZ)

77 "Enola Gay" runs a blog called Paratus Familia and has some great recipes.

Here's her Honey Graham Crackers recipe: http://tinyurl.com/lo7m89b

Posted by: Country Singer at November 24, 2014 10:52 AM (8hctH)

78 Cranberry sauce over vanilla ice cream. Get bag of cranberries, simmer with a few cups of sugar until cranberries mushed (1/2?), and pour over ice cream. Easiest and best dessert ever.

Posted by: Mustbequantum at November 24, 2014 10:52 AM (MIKMs)

79 Why couldn't Alex have a brother?
Posted by: Truman North, Moron Emeritus at November 24, 2014 10:42 AM (++JDF)

BC is convinced that I must be an only child.

It's a mystery as to why.

Posted by: alexthechick - Cookies are to the right, glitter to the left at November 24, 2014 10:52 AM (mf5HN)

80 That seems to be a terrible line to run game with- anything having to do with your own junk. But sometimes it seals the deal, which says more about the woman than about you.

Posted by: Truman North, Moron Emeritus at November 24, 2014 10:52 AM (++JDF)

81 I like chili made with cut up pieces of steak instead of ground beef.

Posted by: The Progs at November 24, 2014 10:53 AM (iQIUe)

82 Big Anus has been unusually quiet, so... no news coming out today.

Posted by: Truman North, Moron Emeritus at November 24, 2014 10:50 AM (++JDF)

That's not true. He was commenting in a previous thread.

Posted by: BCochran 1981 wonders what's in your closet at November 24, 2014 10:53 AM (7+rL4)

83
You left out the most important detail: You must use "Top Hat" chili powder from Pendery's.

Posted by: B. Cook at November 24, 2014 10:53 AM (HSgQz)

84 carrots? in chili? for real?

Posted by: phoenixgirl @phxazgrl 102 days until spring training at November 24, 2014 10:53 AM (u8GsB)

85 On the other hand, I've had some luck staggering up to a woman, pulling up short, never taking my eyes off her rack, and blurting out, "I'M ITALIAN AND I PLAY THE SAXOPHONE!!"

Posted by: Truman North, Moron Emeritus at November 24, 2014 10:53 AM (++JDF)

86 All my recipes are at my blog. They range from how to pop ordinary popcorn in your microwave to Goldenrod and Lemon Fried Chicken.

http://tinyurl.com/l3s4jtu

Posted by: Christopher Taylor at November 24, 2014 10:54 AM (39g3+)

87 Carrots in chili = stew

Posted by: Russkilitlover at November 24, 2014 10:54 AM (KgHgo)

88 I think the idea of a chili "recipe" is rather silly. Chili has some basic ingredients, then you throw in whatever veggies you want to throw in, depending on your mood and what you have laying around.

As for beans... yeah. They're fine. I think people who call them an abomination are playing some sort of regional ballsize game.

The main benefit of beans (and other things like corn, carrots, peas, or whatever your taste) is you can shove more of it down your gullet without adding massive amounts of fat/calories to the event.

Posted by: BurtTC at November 24, 2014 10:54 AM (TOk1P)

89 A dislike the corck pot for chili, since I think it drys the beef out.

I like to cook the beef (with cumin salt and pepper, btw), then remove it and reserve the letfover beef fat for sauteeing my onion, garlic and chilis (I did a comibination of chili d'arbol, morita chili, and red bell pepper) plus more salt pepper and cumin. Then add a .5-1 a Shiner bock beer and let it reduce)

Add in some fire roasted tomatoes and puree, then add 1tbsp molassess, and 1 tbsp cider viniegar and let that bad boy cook for an hour or so.

Once the sauce doesn't taste like a can of tomatoes any more add back in the beef (and some beans--i like black beans and even corn if you want).

It's good like that, but equally good with cilantro, fritos, hot dogs or tater tots.

Posted by: taylork at November 24, 2014 10:55 AM (i1B3X)

90 We're having our turkey dinner on Wednesday and my fridge is stuffed to the gills with all of the ingredients, so we're going to raid the freezer for the next couple of days. I want to keep it light, so my plan is to stick with salads and seafood.

Tonight will be some variant on cioppino. I always have mussels in the freezer and several types of fish. I'm out of fresh basil, but I have a fennel bulb, celery, onions, garlic, and some of the last of my garden's tomatoes, so I'll go more along the bouillabaisse route and make a lighter fish stew by tossing some saffron into the broth.

Serve with crusty bread toasted with olive oil and hard Italian cheese.

Posted by: Y-not at November 24, 2014 10:55 AM (9BRsg)

91 Cincinnati is the Chili Capitol of the WOILD!!!

http://youtu.be/ukCr6fG9pug

Posted by: Christopher Taylor at November 24, 2014 10:57 AM (39g3+)

92 That's not true. He was commenting in a previous thread.
Posted by: BCochran 1981 wonders what's in your closet at November 24, 2014 10:53 AM (7+rL4)

Yup. You're my Favorite.

Posted by: alexthechick - Cookies are to the right, glitter to the left at November 24, 2014 10:57 AM (mf5HN)

93 Does Hagel eat Chili?

Posted by: Bertram Cabot Jr. at November 24, 2014 10:57 AM (W5DcG)

94 Ooh, question: can you cook things in a crock pot, or is it only useful for holding open bags of snacks, like we use ours for?

Posted by: Truman North, Moron Emeritus at November 24, 2014 10:57 AM (++JDF)

95 Seriously, what did I miss? Why couldnt Alexandra have a brother? She seems like she must have had one or more brothers.

Posted by: Truman North, Moron Emeritus at November 24, 2014 10:58 AM (++JDF)

96 This guy is a go to for all things BBQ and smoking (www.amazingribs.com):

http://is.gd/csIzgw

I have used his recipes for years. The turkey is outstanding, and I did it again this year:

http://is.gd/oWTGX0

Long, but lots of good information.

Posted by: Jay in Ames at November 24, 2014 10:59 AM (i2Lsf)

97 93 Does Hagel eat Chili?
Posted by: Bertram Cabot Jr. at November 24, 2014 10:57 AM (W5DcG)

It gets tossed out.

Posted by: eman at November 24, 2014 10:59 AM (MQEz6)

98 Are people really giving Gabe shit for this post?

Come on.

I appreciate that it is a few days early. IIRC it's often a day or two before T-day and then there's no time to act on the suggestions.

Posted by: Y-not at November 24, 2014 10:59 AM (9BRsg)

99 Mmm...chili. *pppfffffttt*

Posted by: Mikey Moore at November 24, 2014 10:59 AM (Dwehj)

100 This isn't Thanksgiving related, and isn't really a recipe as much as a cooking method. However it is a super tasty way to make $10 worth of meat into 4 meals, at least.

Grab a pork butt. Season with pink salt and minced garlic.

Place 3 slices of bacon at the bottom of your crock pot and put the pork butt on top.

Put on low overnight and until dinner time the next day.

Take pork butt out of crock pot and shred.

Congratulations, you know have more shredded pork than you know what to do with. Go forth and make burritos, soup, chili, or whatever else your imagination can think up.

Or just fry some up til it's nice and crispy and sprinkle it over your eggs. Mmmmm

Posted by: Lauren at November 24, 2014 10:59 AM (BPMYx)

101 Are people really giving Gabe shit for this post?

Well, he did post a chili recipe that contained carrots...

Posted by: AltonJackson at November 24, 2014 11:00 AM (2Ayux)

102 As for beans... yeah. They're fine. I think people who call them an abomination are playing some sort of regional ballsize game.

The main benefit of beans

is that it stretches the amount of finished product.
Make a pot of chili sans beans, just meat.
Make a pot of chili with same amount of meat AND 3 cans of beans. See which feeds more.

Posted by: rickb223 at November 24, 2014 11:01 AM (jzz85)

103 98 Are people really giving Gabe shit for this post?

Come on.

I appreciate that it is a few days early. IIRC it's often a day or two before T-day and then there's no time to act on the suggestions.
Posted by: Y-not at November 24, 2014 10:59 AM (9BRsg)

Hope not, it's a good idea.

Posted by: eman at November 24, 2014 11:01 AM (MQEz6)

104 Hah -- first recipe on Ocean Spray site! I do not cook voluntarily and even I can do this one and my kids love it over ice cream.

http://www.oceanspray.com/Recipes/Corporate/ Sauces,-Sides-Salads/ Fresh-Cranberry-Sauce.aspx

(remove spaces)

Posted by: Mustbequantum at November 24, 2014 11:01 AM (MIKMs)

105
You can use the left over turkey to make chili and Turkey Enchiladas are delicious. HIghly recommended.

Posted by: The Progs at November 24, 2014 11:01 AM (iQIUe)

106 101 Are people really giving Gabe shit for this post?

Well, he did post a chili recipe that contained carrots...
Posted by: AltonJackson at November 24, 2014 11:00 AM (2Ayux)

Nothing says RINO louder than that.

Posted by: eman at November 24, 2014 11:02 AM (MQEz6)

107 Are people really giving Gabe shit for this post?

Some folks just ain't happy lest they be complainin'.

Posted by: Hank Johnson at November 24, 2014 11:02 AM (Dwehj)

108 Islamic State Claims Chuck Hagel Firing As A Victory

A White House official told Fox News, make no mistake, Hagel was fired.

Weasel Zippers

Hagel is so stupid I wonder if anyone told him he is fired yet? Has anyone told Fredo

Posted by: Nevergiveup at November 24, 2014 11:02 AM (M0mf2)

109 Posted by: taylork at November 24, 2014 10:50 AM

Since we're getting all fancy now, these are good for pre-dinner nibbles:

Take pitted prunes, soak them in Armagnac overnight, then pipe in some foie gras mousse.

Save and drink the flavored brandy.

They're really easy to make, but Dartagnan sells them as French Kisses for something like $10 for a half dozen.

Posted by: RedMindBlueState at November 24, 2014 11:02 AM (knoK7)

110 I like quick and dirty chili with hamburger, a can of pinto beans, and a can of diced tomatos and chilis (Ro-Tel usually is available at your mart). Throw in some cumin and chili powder and you have chili in about 20 minutes that is surprisingly good.

Of course, technically, that's chili con carne y frijoles, since "chili" is just the red sauce.

Posted by: Christopher Taylor at November 24, 2014 11:03 AM (39g3+)

111 Gabe, looks like rice in the chilli. What be dat, cheese?

Posted by: Nip Sip at November 24, 2014 11:03 AM (0FSuD)

112 Just make a batch of fresh rolls or bread. It's easy, and it seems to be less common these days. Fresh bread is always a hit.

Posted by: Jay in Ames at November 24, 2014 11:04 AM (i2Lsf)

113 >>>>carrots? in chili? for real?

In India they use peas instead.

Posted by: Bigby's Jazz Hands at November 24, 2014 11:04 AM (3ZtZW)

114 "Are people really giving Gabe shit for this post?"

Seriously. The last time he posted something about food it was dick cakes, so this is a vast improvement.

Posted by: Burn the Witch at November 24, 2014 11:04 AM (xSCb6)

115 Chili should NEVER have beans.

And I think I'd leave out the carrots, too.

Posted by: Tex Lovera at November 24, 2014 11:04 AM (wtvvX)

116 OBAMA FORCES CHUCK HAGEL OUT HE WASNT UP TO THE JOB

Isn't THAT what we said here 2 years ago?

Fredo standing there with numb nuts biden and that fool hagel

Posted by: Nevergiveup at November 24, 2014 11:04 AM (M0mf2)

117 Putting carrots into food cuts acidity and adds a slight level of sweetness. I agree I don't want chunks of carrots in my chili but blended up they might be good for some recipes, particularly if your tummy doesn't handle tomatoes very well.

Posted by: Christopher Taylor at November 24, 2014 11:04 AM (39g3+)

118 When did this become a food blog?

Posted by: ferchristssake at November 24, 2014 11:05 AM (qW442)

119 Chili plus numerous thanksgiving guests plus one maybe two bathrooms.

Fire in the hole!

Posted by: eman at November 24, 2014 11:05 AM (MQEz6)

120
Gabe, looks like rice in the chilli

My mom always served chili over rice. I thought everyone did.

That was before I realized my parents were Pod People from a dimension without social skills.

Posted by: Bandersnatch at November 24, 2014 11:05 AM (JtwS4)

121 This isn't Thanksgiving related, and isn't really a recipe as much as a
cooking method. However it is a super tasty way to make $10 worth of
meat into 4 meals, at least.
---

Yum!

I've posted this before, but my favorite way to use a really cheap cut of pork (like blade roast) is:

In your Dutch oven, sear pork roast on all sides in oil or bacon fat. Remove from heat. Pour in whole milk so that it is roughly half-way up the side of the roast. Toss in whole (peeled) garlic cloves (not crushed or anything) - the more the merrier (I usually put in 8-10). Braise on low heat in the oven for 4-5 hours, until the meat starts to fall of the bone.

You can then remove the roast and reduce the sauce if you want, but I don't tend to bother to do that.

Best. Pork. Ever.

And meat is excellent for other dishes later, like carnitas or a pulled pork.

Posted by: Y-not at November 24, 2014 11:05 AM (9BRsg)

122 Fredo: "chuck and exemplary Defense Secretary"

Yeah.

Fredo's mouth is moving so you know it's lying

Posted by: Nevergiveup at November 24, 2014 11:06 AM (M0mf2)

123 Michelle @64

I am absolutely going to try that. It looks great!

Posted by: Diogenes at November 24, 2014 11:06 AM (08Znv)

124 Chili can also be green chili stew.

2 lbs stew meat (beef, pork or both)
1 large onion, sliced or chopped
2 tbsp garlic, chopped
2 cups of beef broth
5 or so medium red potatoes cut into 1 inch cubes
3 cups chopped green chili, whichever heat level you prefer
1 large can of tomatoes (optional)

Toss beef or pork with flour and brown in batches in a skillet or dutch oven. Add onion and garlic to the pan and add the meat back when that is done. Scrape up all the good stuff on the bottom and add the broth and the potatoes and green chili and the tomatoes if you want them and water to cover. Salt and pepper to taste. Cover and simmer until the potatoes are tender, about an hour.

Yes, it's a lot of chili, but frozen green chili is pretty widely available these days and it is green chili stew, after all. I don't usually put in the tomatoes because it doesn't need them.

Posted by: huerfano at November 24, 2014 11:06 AM (bAGA/)

125
#110:

Mine is similar. Sometimes simple is good.

Posted by: Ed Anger at November 24, 2014 11:07 AM (RcpcZ)

126 Beans, all the beans, dark and light kidney beans. 3 lbs of beef. 2 lbs of hot sausage. 3 bell peppers. 3 onions. Couple big cans of diced tomatoes. 1 can of tomato sauce. 1 beer. Various seasonings.

Posted by: BCochran1981 wonders what's in your closet at November 24, 2014 11:07 AM (da5Wo)

127 Chili over rice sounds like a Tex/Louisiana version of red beans and rice. Could be good

I reject spaghetti and chocolate in chili, and all the other idiotic abominations that northerners do when the cold freezes their brains but I'm willing to experiment.

Posted by: Christopher Taylor at November 24, 2014 11:07 AM (39g3+)

128 hagel to stay on until his successor is in place? Yeah that means they will lock him in his bathroom until then and it might be years. I hope he brings a woopie cushion for his seat

Posted by: Nevergiveup at November 24, 2014 11:07 AM (M0mf2)

129 Of course, technically, that's chili con carne y frijoles, since "chili" is just the red sauce.

Posted by: Christopher Taylor at November 24, 2014 11:03 AM (39g3+)

YES! "Chili con carne" was what we always called it.

La Fonda back home had the best until the original owner passed away and it was sold. Lord how I miss that ...

Posted by: Tex Lovera at November 24, 2014 11:07 AM (wtvvX)

130 Huh.

Apparently, they make a beer to go along with this-

~~Texas~~ Oklahoma Carrot Chili.

"Oklahoma Suks" beer:

http://www.beeradvocate.com/beer/profile/10284/63999/

Posted by: naturalfake at November 24, 2014 11:08 AM (0cMkb)

131 That sounds good y-not! I'll have to give it a try next time I'm cooking pork.

I do have one warning about my method...you'll smell the delicious pork all night and you'll wake up starving.

Posted by: Lauren at November 24, 2014 11:08 AM (BPMYx)

132 NEWS4_Photogs @FOX29_Photogs 1h
A Saudi National ran a gate at Fort Sam Houston was stopped & detained by police #SanAntonio

http://www.today.com/video/today/56488386

Posted by: Costanza Defense at November 24, 2014 11:08 AM (ZPrif)

133 I'm listening to fredo and from what he is saying our Military is stronger than it has ever been? Maybe in Fantasy Land.

But yeah chili

Posted by: Nevergiveup at November 24, 2014 11:08 AM (M0mf2)

134 Texas chili...

2 jackrabbits sans fur, guts and ears
one regular pouch Red Man chewing tobacco
3 drams black powder
big dutch oven

Put ingredients in dutch oven, cover with water, simmer low over mesquite or buffalo chip fire for two and a half days. Stir occasionally, like after every time the jug needs refueling. When done, apply liberally to rusty lug nuts. Will loosen them most of the time.

Posted by: fairweatherbill bucking the wind at November 24, 2014 11:09 AM (nS8d/)

135 This seems like the place to share this recipe from an old friend:
Carroll Shelby's Texas Chili

Holy moly. This sounds delicious.

I just printed it out.

I really like chili's made from beef (that is reduced to shredded) versus the ground beef. Though, I use the ole standby ground most of the time, because I usually make chili when in a hurry and lazy -- one pot meal.

The goat cheese part... I'll make anything with goat cheese.

Posted by: artisanal 'ette at November 24, 2014 11:09 AM (IXrOn)

136 NEWS4_Photogs @FOX29_Photogs 1h
A Saudi National ran a gate at Fort Sam Houston was stopped & detained by police #SanAntonio

http://www.today.com/video/today/56488386
Posted by: Costanza Defense at November 24, 2014 11:08 AM (ZPrif)

Maybe he was trying to break in to steal a chili recipe?

Posted by: Nevergiveup at November 24, 2014 11:09 AM (M0mf2)

137 I do have one warning about my method...you'll smell the delicious pork all night and you'll wake up starving.
--

Yeah, my braising dish also drives me batty with the aroma.

So when you folks make a chili out of the leftover turkey, do you dice the meat or shred it or what? Always looking for leftover turkey dishes.

Posted by: Y-not at November 24, 2014 11:09 AM (9BRsg)

138 Seriously, what did I miss? Why couldn't Alexandria have a brother? She seems like she must have had one or more brothers.
Posted by: Truman North, Moron Emeritus at November 24, 2014 10:58 AM (++JDF)

It's a running joke since BC was shocked to discover I have a sibling.

Posted by: alexthechick - Cookies are to the right, glitter to the left at November 24, 2014 11:09 AM (mf5HN)

139 We put the chili over rice and put cheese, onions, and Fritos on top. it's the way my Father in Law always made it for my husband growing up and we all know you don't mess with a favorite like that!

Posted by: Lauren at November 24, 2014 11:10 AM (BPMYx)

140 I wonder how spicy Ace makes his hobo chili.

Posted by: Bandersnatch at November 24, 2014 11:11 AM (JtwS4)

141
Texas Chili: No beans, no tomato, no ground meat (cubed only).

It's called "chili" for a reason............

Posted by: Alamo at November 24, 2014 11:12 AM (m/tN9)

142 Benny @bennyjohnson
Obama: "Sec. Hagel and I come from different parties. This is a valuable lesson for DC.

You're fired."

Posted by: Costanza Defense at November 24, 2014 11:12 AM (ZPrif)

143 Chili is missing hot sauce. Step it up.

Posted by: brak at November 24, 2014 11:13 AM (Tj+s6)

144 I made Frito Pie this week for dinner. I love it. It's a taste of my childhood. At the risk of sacrilege, I admit to putting beans in chili.

Posted by: no good deed at November 24, 2014 11:15 AM (w3a0Z)

145 I made a darn good quick black bean soup yesterday. Threw a can of black beans and a can of diced tomatoes in a pot, added a cup of water and a beef bouillon cube, a tablespoon or so of taco seasoning, a teaspoon of dark chili powder, a bay leaf, and a dash of good olive oil. Served with shredded sharpcheddar on top. The Mr. ate 3 bowls of it so I guess it was pretty good!

Posted by: rockmom at November 24, 2014 11:15 AM (aS7LQ)

146 Hobo chili is made with a can of shoestring potatoes, the insole of a boot, and rainwater.

Posted by: Christopher Taylor at November 24, 2014 11:15 AM (39g3+)

147 Wait until after Thanksgiving to make chili. That way you can make Turkey Chili, which is awesome.

Posted by: Trimegistus at November 24, 2014 11:15 AM (Zp8Kp)

148 Chili Powder has Cumin in the mix, but I always add more.

For 2 pounds of ground beef, I use about 1/4-1/3 cup or so of chili powder, then add 1T cumin, 2tsp ground coriander, 1tsp red pepper flakes, 1tsp oregano (mexican or greek), 1/2tsp cayenne.

*all approximates, because I add some by eye

Posted by: artisanal 'ette at November 24, 2014 11:15 AM (IXrOn)

149 I don't like chili, but my husband does. My secret to great chili is to use a can of tomato paste (in place of the tomato sauce). Brown ground beef and onions, drain then add a can of tomato paste. Fry until the paste turns a dark red and smells fragrant. Then add the beans and spices.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at November 24, 2014 11:16 AM (KuU4f)

150
I'm thefting from this page: http://tinyurl.com/neyl7co

Venezuelan Hot Chocolate

(yields ten, 8 oz servings)

�-gallon whole milk
5 allspice berries
3 star anise
2 tablespoons brown sugar
2 cinnamon sticks
�# good quality semisweet chocolate, chopped
Zest of one orange
8 oz. aged rum

METHOD:

Combine first SIX ingredients in a saucepot. Bring to just under a boil. Lower heat and cook 10 minutes. Remove from heat and let stand for 10 minutes. Strain out spices. Return liquid to saucepot and keep over low heat. Add chopped chocolate, whisking to combine and facilitate melting. Add rum. Serve with whipped cream and chocolate shavings.

Posted by: I R A Darth Aggie at November 24, 2014 11:16 AM (1hM1d)

151

In your Dutch oven

Yeah, Bill does that to me all the time....

Posted by: Hillary Clinton at November 24, 2014 11:17 AM (HSmrB)

152 141
Texas Chili: No beans, no tomato, no ground meat (cubed only).

It's called "chili" for a reason............
Posted by: Alamo at November 24, 2014 11:12 AM (m/tN9)
So what the hell is in it? Chunks of some animal and burn your ass hot peppers?

Posted by: kraken at November 24, 2014 11:17 AM (5+mPY)

153

If I make the shredded beef style chili, no beans, but yes, red kidney or pinto for ground beef-based chili.

Posted by: artisanal 'ette at November 24, 2014 11:18 AM (IXrOn)

154 Posted by: I R A Darth Aggie at November 24, 2014 11:16 AM

*drool*

Posted by: RedMindBlueState at November 24, 2014 11:19 AM (knoK7)

155

shrugging off my traditional pies this year

going full fatty disgusting and making a Mississippi Mud Pie with homemade Coffee Icecream for the center, thick fudge topping. Chocolate cookie crust.

Posted by: artisanal 'ette at November 24, 2014 11:20 AM (IXrOn)

156 It's a running joke since BC was shocked to discover I have a sibling.

A spare.

Posted by: toby928(C) at November 24, 2014 11:20 AM (rwI+c)

157 What are the natives in Fergadishu eating?

Posted by: Havedash at November 24, 2014 11:21 AM (gvqyH)

158 Texas Chili: No beans, no tomato, no ground meat (cubed only).
It's called "chili" for a reason............

That's all they had on the cattle drive 2 days out from the next town. Cows and some dried peppers.

Posted by: rickb223 at November 24, 2014 11:21 AM (jzz85)

159 From Instapundit:

STEPHEN MILLER: Memo To Reince: Enough is Enough. Boycott NBC and ABC. "ABC and NBC have instituted a three-week blackout -- on network broadcasts, websites and social media pages -- of the devastating admissions of MIT economist Jonathan Gruber. The ACA architect repeatedly boasted of deceiving the American public about legislation that cost six million people their family doctor. This should be the final straw in any relationship the GOP and RNC leadership has with these networks, period. No more debates, no more appearances on 'Meet The Press,' 'Morning Joe' or 'This Week' on ABC. . . . Boycott both NBC and ABC over failing to report on Gruber's revelations and put CBS on final notice over the revelations that they coordinated with the Obama administration to tank Sharyl Attkisson's Benghazi reporting. Network news is a dying religion becoming more ideologically rigid, forgoing any attempt to stay relevant in a media landscape that no longer needs them. Leave them behind. We've already shown that it works. Marginalize them and label them progressive news outlets and make them live by it. MSNBC came out of the progressive closet fully earlier this year and their ratings and web traffic got worse. Air America is no more and Current TV is now an unloved stepchild Al Gore gave away for oil money."

Duh.

Posted by: D-Lamp at November 24, 2014 11:22 AM (txvbW)

160 Posted by: I R A Darth Aggie at November 24, 2014 11:16 AM (1hM1d)

oh nice

what is the amounts for the milk and the chocolate? because it went crazy symbol

I want to print this one out, too.

Posted by: artisanal 'ette at November 24, 2014 11:22 AM (IXrOn)

161 "Chili Powder has Cumin in the mix, but I always add more."

I agree, its the cumin that makes it chili flavored, for me. And for me it has to be pinto beans, not any others. I'll eat chili with other stuff (preferably black beans if no pinto) but kidney beans and so on just aren't real chili to me.

"So what the hell is in it? Chunks of some animal and burn your ass hot peppers?"

Technically chili is just the sauce, you can add meat and beans in if you want.

Posted by: Christopher Taylor at November 24, 2014 11:23 AM (39g3+)

162 That's gonna interfere with travel plans a bit.

FOX Baltimore @FOXBaltimore
Power Outage at BWI Airport: http://bddy.me/1tpXiPC #liveonFOX45

BWI Marshall Airport @BWI_Airport 12m
Electricians still working to address #BWI power outage. We thank customers for their patience.

Posted by: Costanza Defense at November 24, 2014 11:24 AM (ZPrif)

163 OT: Shockingly, Ms. Lindsey Graham blames GOP for immigration debacle. Thanks, Ms. Lindsey!

Posted by: The Great White Snark at November 24, 2014 11:25 AM (56qFZ)

164 Buckeye Dad and New Mexico Mom had the chile v. chili debate the entire 43 years before the divorce.

Posted by: Osoloco at November 24, 2014 11:25 AM (9kGho)

165 Actually, AtC, I'm also surprised you have a sibling. You don't seem the type to brook any rivals.

Posted by: Darles Chickens at November 24, 2014 11:26 AM (z4vvZ)

166 Darles Chickens I loved your book "Sale of Two Titties"

Posted by: Christopher Taylor at November 24, 2014 11:27 AM (39g3+)

167 159
Marginalize them and label them progressive news outlets and make them live by it.

Posted by: D-Lamp at November 24, 2014 11:22 AM (txvbW)

That's a good idea. Instead of "MSM" we should start calling them the Progressive Media.

Posted by: rickl at November 24, 2014 11:27 AM (zoehZ)

168 nude trees

Posted by: Bandersnatch at November 24, 2014 11:28 AM (JtwS4)

169 156 It's a running joke since BC was shocked to discover I have a sibling.

A spare.

Posted by: toby928(C) at November 24, 2014 11:20 AM (rwI+c)

It's a long trip. Im gonna need a snack!

Posted by: AtC, prepares for journey back to home planet at November 24, 2014 11:28 AM (uSAVP)

170 Thanks, Chris. Keep an eye out for the sequel, "David Cops a Feel."

Posted by: Darles Chickens at November 24, 2014 11:30 AM (z4vvZ)

171 When did this become a food blog?

Posted by: ferchristssake at November 24, 2014 11:05 AM

Easter, 2006

Posted by: AltonJackson at November 24, 2014 11:30 AM (2Ayux)

172 >>I'm listening to fredo and from what he is saying our Military is stronger than it has ever been?

I think he means it as "Our diversity is our strength!!" sort of way.

Posted by: Lizzy at November 24, 2014 11:30 AM (ABcz/)

173 Actually, AtC, I'm also surprised you have a sibling. You don't seem the type to brook any rivals.
Posted by: Darles Chickens at November 24, 2014 11:26 AM (z4vvZ)

I'm the spare kid, actually.

Posted by: alexthechick - Cookies are to the right, glitter to the left at November 24, 2014 11:30 AM (mf5HN)

174 Hey, a recipe even I could probably manage!

Posted by: JEM at November 24, 2014 11:30 AM (o+SC1)

175 It sounds like texas chili fucking sucks.

Posted by: Chris M at November 24, 2014 11:31 AM (k3w9p)

176 My youngest brother always says you have to go through a couple of tries to get things right.

Posted by: Darles Chickens at November 24, 2014 11:31 AM (z4vvZ)

177 I make this for New Years Eve. http://1drv.ms/1C5lbGi

Then Cuban roast pork for New Years Day. http://1drv.ms/1zRW0Cj

I serve it with collard greens. http://1drv.ms/1zRWSqx and black eyed peas and jalapeno corn bread of course.

I love the South.

Posted by: thefritz at November 24, 2014 11:32 AM (HUo8E)

178 152 -

Heh. Silly Texans... I swear, most of them don't believe half the stuff they say, they just have to say it because it's their religion or something.

Sure, toss whatever you want in your chili. It's your chili, for pete's sake.

I do like to slather it over other things, like spaghetti, macaroni, dogs, burgers, etc.

My only requirement is that I use chopped, uncooked onions on top. No onions in the cooked chili. Only communists would do that.

Posted by: BurtTC at November 24, 2014 11:32 AM (TOk1P)

179 I'm the spare kid, actually.

You deserved the perfect penmanship medal, Your Grace.

Posted by: toby928(C) at November 24, 2014 11:32 AM (rwI+c)

180 Wild Turkey Ball Brownies

http://bit.ly/1C5D4VC

Posted by: rickb223 at November 24, 2014 11:33 AM (jzz85)

181 Just for a different direction, this is the chili I make when I'm in a hurry. I've really gotten into pressure cooking, and it's not scary anymore with the modern cookers.

1 T oil
1 lb HB meat
1 onion chopped
4 cloves garlic, minced
1 can tomato sauce (14.5 oz)
2 T vinegar
2 t Worcestershire
1 bay leaf
1/4 cup of your favorite chili seasoning mix. I use a couple of the Penzey's mixes
~1/2 t cayenne (optional for yankees)

Dump it all into pressure cooker and stir. Cook on high pressure for 15 minutes for stovetop, or 20 minutes for electric pressure cooker. Remove from heat and let pressure release naturally, then open and simmer for 5 minutes to reduce.

We eat it with chopped raw onions, shredded cheddar, and cornbread, tortillas chips or Fritos.

We use hamburger meat instead of chili grind mainly because we have about 30 lbs of hamburger meat in the freezer from a steer my mom had fed out.

Posted by: stace at November 24, 2014 11:33 AM (ImzkZ)

182 That was before I realized my parents were Pod People from a dimension without social skills.
Posted by: Bandersnatch at November 24, 2014 11:05 AM (JtwS4)

lol

Posted by: artisanal 'ette at November 24, 2014 11:33 AM (IXrOn)

183 Why didn't you come to me like fcking man and tell me there was a pointless new thread?

Posted by: toby928(C) at November 24, 2014 11:36 AM (rwI+c)

184 -

Real Texas chili: no tomatoes, no beans, no ground beef, no cubed beef, no chilies. You just gnaw on a cactus dipped in battery acid. Anything else is for posers.

Posted by: a REAL Texan at November 24, 2014 11:38 AM (pMGkg)

185 "Real" chili has two characteristics: Meat that tends to be less tender (the reason for the long simmer), and CHILIS.

The type of meat chili are up to you. My general recipe:
A pile of dried Anchos, with enough jalapenos or habeneros to kick the heat up. Roast 'em until the aroma makes you tear up. Since I don't have a mortar pestle, I'll grind them into a paste with a blender. Set that shit aside and get the meat going. Venison trim preferred, goat is excellent, beef will do. Cheap cuts like flank, or chuck, or shoulder. Cube it, 3/4 inch or a little smaller. Brown in oil, salt pepper. Mash up at least a whole garlic bulb, two is better. Brown it in the skillet, then stir that into the meat.
Meat goes in a pot-- no, not a "crock pot" Nancy. A regular old big pot. Iron is best, aluminum if you're a weak sister.
Stir in your chilis, pour in enough beer--preferably a Shiner, Pearl or Lone Star-- that you can mix everything smoothly with a canoe paddle. If it is soupy at first that's fine, you have plenty of time for it to reduce. Simmering is what makes the meat tender. Cumin Mexican oregano are okay to add to your taste. Onion is okay, preferably yellow, chopped.
BTW, Texas should nuke southern Ohio for them suggesting that anyone in Cincinnati knows a fucking thing about chili.

Posted by: Alamo at November 24, 2014 11:38 AM (m/tN9)

186 Frozen Pumpkin Chiffon Pie - a holiday ice cream cake:

Gingerbread Crust:

1 3/4 cups finely ground gingersnap cookie crumbs (about 40, 2-inch cookies)
2 tablespoons granulated sugar
1/3 cup melted butter

PREHEAT oven to 350� F. Grease 9-inch deep-dish pie plate.
COMBINE crumbs and sugar in medium bowl. Stir in butter. Reserve 1/3 cup crumb mixture for topping. Press remaining crumb mixture onto bottom and up sides of prepared pie plate.
BAKE for 8 minutes. Cool completely on wire rack.

Pumpkin Filling:

1 can (15 oz.) Libby's 100% pure pumpkin
1 pkg. (5.1 oz.) vanilla instant pudding and pie filling mix
1 cup evaporated milk
1 teaspoon pumpkin pie spice
2 cups frozen whipped topping

COMBINE pumpkin, pudding mix, evaporated milk and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended. Fold in 1 1/2 cups
whipped topping. Spoon into crust. Freeze for at least 4 hours or until
firm. Let stand in refrigerator for 1 hour before serving. Garnish with more whipped cream. Serve immediately.

Posted by: Lizzy at November 24, 2014 11:39 AM (ABcz/)

187 Sure, toss whatever you want in your chili. It's your chili, for pete's sake.

I do like to slather it over other things, like spaghetti, macaroni, dogs, burgers, etc.

Posted by: BurtTC at November 24, 2014 11:32 AM (TOk1P)

I'm a Texan, but I concur. I'm not at a purist. I just make what I like, and use what I have on hand. I don't use beans because I don't need the starch or flatulence, except for the entertainment value, and I have a shit ton of meat in the freezer, so I don't need to stretch it.

Posted by: stace at November 24, 2014 11:39 AM (ImzkZ)

188 Speaking of food, I just found out some tragic news. Four Winds, Home of the Ranger Burger, has closed.

I just ate there last week!

Posted by: Country Singer at November 24, 2014 11:39 AM (8hctH)

189 Posted by: Alamo at November 24, 2014 11:38 AM (m/tN9)

I just said I'm not a purist, but you are absolutely right about what the whole reason for chili is. I wish my husband still hunted. It was nice having plenty of venison chili meat on hand.

Posted by: stace at November 24, 2014 11:46 AM (ImzkZ)

190 Greetings:

1 can Hormel Chili with Beans
1 can Hormal Chunky Chili with Beans
1 medium white Onion sliced thinly
2 slices medium Cheddar sliced thinly
(or 2 slices American cheese sliced thinly)
6-12 Stone Wheat Thin crackers crumbled into smaller than tablespoon size pieces.

Put stuff into pot as listed and heat until cheese is melted in and crackers soften some.. Try to avoid cuts and burns. Later arrivals can make their own. If I can do it with my kitchenphobia they can do it.
too. And don't interrupt me when I'm eating.

Posted by: 11B40 at November 24, 2014 11:50 AM (yMbU8)

191 187 -

Exactly, I think I would prefer beanless chili, if it wasn't for the fact that I will eat a bucketful of the stuff, and beans add nothing to the fat content.

I also think texture is important. Beans will change it enough to make it more interesting.

Improve the flavor? No, I don't suppose so, but they also don't adversely affect the flavor.

Posted by: BurtTC at November 24, 2014 11:54 AM (TOk1P)

192 181, 2lbs HB meat?

That's a mighty plump hobo.

Posted by: fairweatherbill bucking the wind at November 24, 2014 11:54 AM (nS8d/)

193 In before the purist chili wars?

Damn it!

Posted by: Fritz at November 24, 2014 11:59 AM (UzPAd)

194 192 181, 2lbs HB meat?

That's a mighty plump hobo.

==

If you get the ones that've been hanging out at restaurant dumpsters, they're well marbled. It's important to choose well.

Posted by: stace at November 24, 2014 12:04 PM (ImzkZ)

195 As a chili heretic, I like chili on hot dogs and hamburgers, with onions and cheese. And mustard.

Please don't stone me.

Posted by: Fritz at November 24, 2014 12:05 PM (UzPAd)

196

All of us down at the Brattleboro Women's
Reproductive Health Choice Clinic think President Obama should appoint someone like Al Sharpton or Barney Frank as the nes SecDef. That way we can show the people of the Middle East we hate Bush too and are sorry for what he did in Afghanistan and Iraq.

Posted by: Jenny Steinan-Jones-Carter at November 24, 2014 12:10 PM (Sd++4)

197
My go to pre dinner appetizer the last few years has been brie and ginger snaps (Lars brand from fresh market/sweden is my favorite). You can put preserves on top of the brie if you are being fancy. I broke down this weekend and bought a specific serving plate for this at pier 1.

I also make fudge, some sort of pie (chocolate this year I think) and sometimessnowballcookies, which I make mostly for me because they are my favorite. And then my mom tends to go out and buy three of four crappy pies from kroger to compete, even though I tell her not to.

Posted by: Lea at November 24, 2014 12:10 PM (lIU4e)

198 Looks like great chili.

I still make the Pumpkin Bread Pudding from one year's exchange. You can vary the caramel sauce (the best part) by using half white sugar and adding a little vanilla and a little salt. Totally different flavor.

I don't use egg bread, and people still think it's great.

http://tinyurl.com/Pumpkin-pud

Posted by: KT at November 24, 2014 12:16 PM (qahv/)

199 Purists may scoff, but this is how I make chili. Other people seem to like it, too, so I can't be going too far wrong with it:

1 lb. ground beef (the leaner, the better)
1 large onion, diced
3-5 cloves (or to taste) garlic, minced
2 large cans whole tomatoes
4 cans kidney beans, drained
1/4 cup (or to taste) chili powder

Sweat the onions in a skillet. Add the garlic and the beef; brown the beef. Dump the contents into a crockpot

Put one can of tomatoes (with juice) and two cans of beans (drained) into a blender. Blend until you get the consistency you want...I don't care for whole beans. Add to the crockpot. Repeat with the rest of the tomatoes and beans.

Add chili powder, stir, and switch the crockpot on. Cook at low power for 6 hours or so.

The quantity of chili powder is very much a matter of taste. On a Boy Scout camping trip probably 25 or so years ago, I went overboard with it. It was about at the limit of what I could handle. The Korean kid (don't remember his name) thought it was the greatest thing ever. The rest of the troop? Not so much. I think I'm using about a quarter cup nowadays, but I don't really measure it as such...just dump some into my palm until it looks about right, then dump it in.

Posted by: salfter at November 24, 2014 12:28 PM (kmvkg)

200 Speaking of chili, and ICYMI yesterday:

123 5o lincolntf

Notes from an inexperienced Chili taster named Frank, who was visiting Texas from the East Coast:

Recently I was honoured to be selected as an outstanding famous celebrity in Texas, to be a judge at a Chili cook-off, because no one else wanted to do it. Also the original person called in sick at the last moment, and I happened to be standing there at the judge's table asking for directions to the beer wagon when the call came. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy, and besides, they told me that I could have free beer during the tasting. So I accepted.

Here are the scorecards from the event:

CHILI # 1: MIKE'S MANIC MONSTER CHILI

JUDGE ONE: A little to heavy on tomato. Amusing kick.

JUDGE TWO: Nice, smooth tomato flavour. Very mild.

FRANK: Holy Shit, what the hell is this stuff? You could remove dried paint from your driveway with this stuff. I needed two beers to put the flames out. Hope that's the worst one. Those Texans are crazy.

CHILI # 2: ARTHUR'S AFTERBURNER CHILI

JUDGE ONE: Smokey, with a hint of pork. Slight Jalapeno tang.

JUDGE TWO: Exciting BBQ flavour. Needs more peppers to be taken seriously.

FRANK: Keep this out of reach of children! I'm not sure what I am supposed to taste besides pain. I had to wave of two people who wanted to give me the Heimlich manoeuvre. They had to walkie-talkie in three extra beers when they saw the look on my face.

CHILI # 3: FRED'S FAMOUS BURN DOWN THE BARN CHILI

JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans.

JUDGE TWO: A beanless chili. A bit salty. Good use of red peppers.

FRANK: Call the EPA, I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Barmaid pounded me on the back; now my backbone is in the front part of my chest. I'm getting shit-faced.

CHILI # 4: BUBBA'S BLACK MAGIC

JUDGE ONE: Black Bean chili with almost no spice. Disappointing.

JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or other mild foods. Not much of a chili.

FRANK: I felt something scraping across my tongue, but was unable to taste it. Sally, the barmaid, was standing behind me with fresh refills; that 300 lb bitch is starting to look HOT, just like this nuclear-waste I'm eating.

CHILI # 5: LINDA'S LEGAL LIP REMOVER

JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.

JUDGE TWO: Chili using shredded beef; could use more tomato. Must admit the cayenne peppers make a strong statement.

FRANK: My ears are ringing, and I can no linger focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly from a pitcher onto it. It really pisses me off that the other judges asked me to stop screaming. Freakin' Rednecks! ! !

CHILI # 6: VERA'S VERY VEGETARIAN VARIETY

JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers.

JUDGE TWO: The best yet. Aggressive use of peppers, onions and garlic.

FRANK: My intestines are now a straight pipe filled with gaseous, sulphuric flames. No one seems inclined to stand behind me except that slut Sally. I need to wipe my ass with a snow cone!

CHILI # 7: SUSAN'S SCREAMING SENSATION CHILI

JUDGE ONE: A mediocre chili with too much reliance on canned peppers.

JUDGE TWO: Ho Hum. Tastes as if the chef literally threw in a can of chili peppers at the last moment. I should note that I am worried about Judge # 3.

FRANK: You could put a #)$^@#*&! Grenade in my mouth, pull the #)$^@#*&! pin, and I wouldn't feel a damn thing. I've lost the sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my X*$(@#^&$ mouth. My pants are full of lava-like shit, to match my X*$(@#^&$ shirt. At least the during the autopsy they'll know what killed me. I've decided to stop breathing, it's too painful. I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the four inch hole in my stomach.

CHILI # 8: HELEN'S MOUNT SAINT CHILI

JUDGE ONE: A perfect ending. This is a nice blend chili, safe for all; not too bold, but spicy enough to declare its existence.

JUDGE TWO: This final entry is a good balanced chili, neither mild now hot. Sorry to see that most of it was lost when Judge # 3 passed out, fell and pulled the chili pot on top of himself. Not sure if he's going to make it. Poor Yank.

FRANK: - - - - - Mama?- - - (Editor's Note: Judge # 3 was unable to report).

Posted by: speedster1 at November 24, 2014 12:31 PM (C0wzD)

201
The SOL's chili recipe looks good ... but I love my wife's. She makes it Cincinnati-style, with lots of cinnamon (sounds crazy, but it's *really* good) and served over rotini. As for hotness, my wife likes it mild, so I just pour Louisiana Hot Sauce over my portion, and we're both happy.

As for the Brandy Alexander pie ... we'll have to give that a try. In the meantime, I'll settle for a tall glass of Oberweiss egg-nog with a shot of 20-year-old Asbach in it: mmmmm! Oberweiss may not have been much of a senatorial candidate, but his dairy makes an outstanding egg-nog.

Posted by: Brown Line at November 24, 2014 01:30 PM (zcbZo)

202 Great to see you again, Gabriel. Love both of these recipes.

Posted by: Thea at November 24, 2014 01:35 PM (1HKDZ)

203 I don't eat chili but here is a baked bean recipe.

2 28 oz cans Bush's baked beans
1/2 lb of your favorite bacon (chop this into small pieces, I do 1/2 inch)
1/2 cup brown sugar
1/4 cup molasses
1/2 ring of smoked sausage
1 onion (very much optional, I can't eat them)

Cook the bacon, sausage, and onions until the bacon is done. Add one can of beans. Add brown sugar and molasses. Stir until molasses and sugar are evenly distributed. Add the other can of baked beans until you run out of beans or room. Don't run out of room. Stir some more to even out the mix. Taste to check levels of molasses and sugar.

Posted by: Deathknyte at November 24, 2014 01:52 PM (GAxlh)

204 Thank you for excluding the beans!

Posted by: RM at November 24, 2014 02:10 PM (fRppw)

205 I posted before reading the comments. Sure enough, I knew there would be some bean truthers posting about the lack of beans in the featured recipe.

Posted by: RM at November 24, 2014 02:14 PM (fRppw)

206 I'm making the roasted butternut squash dish I inspired by my lovely bride. Toss cubed butternut squash w olive oil and sea salt. Place, well spaced, in a large roasting pan in a 400 degree oven w craisins (I soak them in vodka or red wine beforehand). Turn frequently. When cooked thru and having plenty of lovely browned edges and crusty bits, remove, toss with cubed chevre cheese and minced fresh rosemary. It was our signature dish at our wedding last year, and a new family favorite.

Posted by: ConantheLibertarian at November 24, 2014 02:27 PM (xvgiq)

207 I snarfed up all of the recipes (not the links, just the recipes actually posted on the thread) and posted them . . . link at nic.

Posted by: filbert at November 24, 2014 03:38 PM (h6Mpm)

208 Oops, ConantheLibertarian's roasted butternut squash recipe didn't make the cut of my snarfing-post.

Sorry, Conan . . .

Also, if I happened to miss your posted recipe in the comments . . . well, hey, who reads ALL the comments, anyway?

Posted by: filbert at November 24, 2014 03:40 PM (h6Mpm)

209 Onion Tart
Can be made ahead and/or frozen to be used when needed.
You need:

12 oz frozen chopped onion
8 oz grated cheddar cheese
3c Bisquick
2 eggs
2c milk
1 stick butter, melted

*optional ingredients
poppy seed topping,
fresh bacon bits (to be added into tart, or on top if you prefer)
Preheat oven 400 degrees
Saute the onions in 4T butter
Mix all Bisquick, 2 eggs, milk, 2T butter,1/2 of cheddar, and onions together.
Spread mixture into a greased cookie sheet with sides, evenly.
Sprinkle remaining cheddar cheese over the top, and drizzle with remaining butter.

Bake for 20-25 minutes. The top should be golden and springy to touch.
***fresh green onion finely chopped can be used, just be sure to weigh it.
This can be frozen, and reheated wrapped in foil or place directly onto a cookie sheet.

Posted by: DefendUSA at November 24, 2014 03:49 PM (nAHMK)

210 Chili.

Why is it always ground beef? Is it so hard to cut up a chuck roast? You can do as well with hamburger helper.

Why no red wine? Why no beef stock? I would improve the chili tremendously.

Chili powder is for amateurs. It is a mixture of floor sweep spices that never fail to produce heartburn. Why not specific chile powders? What, do they scare you? That way you can control the flavor and heat, mix and match to your heart's contentment and it is no more difficult than opening a tin of pre-mixed chili powder. + cumin + real garlic and not garlic powder. + any other spices you like amounting to an American curry.

Texans have a thing up their butts about beans. This conceit is bogus. Try Anasazi, they have only 25% of the oligosaccharides that make people fart.

Tomato is ALWAYS better uncooked. Add it last. And use good tomatoes. If you must used tinned tomatoes then San Marzano, not San Marzano style.

Tomato paste, fry it in oil first until nearly burnt. It adds impressive depth.

Consider mushrooms.

Consider pearl onions.

Consider peas.

You know what? Texans, I love you, I do, but you don't know shi|t about chili but imagine that you are expert. And use real cheese, if you must, and not that machine-made mass processed crap.

See beef Burgandy for real chili and knock it off with the ersatz trailer park slop. It's embarrassing. Sorry to say, your SIL's chili announces "I don't care about you. And I cannot cook besides."

There. I said it.

Posted by: bour3 at November 24, 2014 04:10 PM (5x3+2)

211 What is a chili pepper? Can you be more specific about the variety?

Posted by: denvertodd at November 24, 2014 04:38 PM (wFqk1)

212 JUDGE ONE..

JUDGE TWO...
FRANK: - - - - - Mama?

Posted by: speedster1 at November 24, 2014 12:31 PM (C0wzD)

So funny. I emailed that to my SO who is an Exalted Magnificent Chili Judge every year at our county cook-off.ThankYa!

Posted by: Mongerel at November 24, 2014 04:49 PM (YqWfw)

213 Ok, here is a little something that I make every Holiday Season, I've served it in my restaurant and people love it. it's
Turkey Dressing Cheesecake (Savory)

1/2 Package Dressing (your choice, follow the directions on how to make it) for the crust

1# Deli Turkey
1 Bunch Green Onions
1 Qt Chicken Stock
8 oz. Sour Cream
1# Cream Cheese
2 Eggs
Srihacha to taste
Garlic to taste

Chop up the Turkey and Green Onions ( it doesn't matter how big you chop it, it will go into a Food Processor anyway). Add to a large Saute Pan with the Chicken Stock. Slowly simmer until all stock is absorbed/dissipated.
Preheat oven to 350 degrees.
Make Dressing following package directions. Place Dressing into the bottom of 2 9" Pie Pans (Or use on larger baking Pan) and press out to form the crust.Set aside.
After the Chicken stock is finished reducing, add the mixture in a food Processor with the Sour Cream, Cream Cheese, Srihacha, and Eggs. Pulse until mixed well. Por this mixture into the Pie Pans.
Bake at 350 for about 45 minutes.
Let cool, serve Warm. I serve this with a Red Wine Cranberry reduction (basically I throw some dried cranberries into a stock pot, about 2 cups. cover with water and reconstitue them on a rolling boil. When about half the water is boiled, I add in Red Wine and Sugar, then reduce until it's a thick mixture, like Cranberry Sauce) Or you can simply serve it with Cranberry sauce!

Posted by: chefwes at November 24, 2014 05:41 PM (xTQcZ)

214 Carrots? In Chili?

Nope.

Posted by: Mark Shaw at November 24, 2014 06:22 PM (JeTjJ)

215 Nigel Slater's Coq au Riesling (serves: 4-6)
Ingredients
4 T butter (well, technically it's 3.5, but why not go for it!)
splash of olive oil
2 onions, finely chopped
1/2 cup bacon/pancetta, sliced into thin strips
4 garlic cloves, thinly sliced
8 chicken pieces on the bone (4 thighs + 4 drumsticks)
1 c portabellini mushrooms, sliced
2 c Riesling (or dry white wine of your choice)
1 c cream
salt & pepper to taste
Instructions
Melt the butter and oil together in a large pan.
Brown the chicken pieces all over and remove from the pan.
Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered it's fat.
Add the garlic and allow to saute for another 30 seconds before removing the mixture from the pan (leaving the fat behind).
Add the mushrooms and allow to fry for 5 minutes.
Add the onion and bacon mixture along with the browned chicken back to the pan.
Pour in the wine and allow to come up to a boil. Turn down the heat and cover. Allow to simmer for 15-25 minutes or until the chicken is cooked through.
After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for another 10 minutes.
Add the chopped parsley and season to taste.
Serve with rice, pasta, or crusty bread.

Posted by: DS at November 25, 2014 02:07 AM (w7aLQ)

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Posted by: seo at December 04, 2014 02:10 AM (kV808)

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