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January 31, 2005

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Janos

My favorite chilli related story / joke which is also one of my favorite humouros reads:

Chili Judge

:D

Carlos

Good chili shouldn't hurt. But it should have the potential to make you sweat. Like an internal steam bath.

C.

A Married New York City High School Math Teacher

Aside from heat much of the variation in potential flavor is in proportion of cumin, oregano, and garlic to chile. Omitting oregano gives you something served in the traps above Madras.

Regarding chili, I'm pretty easygoing and agnostic. Meat, meatless, both are cool. Beans, beanless, hey, I like my chili, as long as it has flavor. Underseasoned chili is an abomination unto the Jaguar Sun.

Mrs. NYCHSMT can attest, I have a pretty heavy hand with the spices. When I make chili, I usually make up my own spice mixture. Cumin seeds toasted in an iron skillet, ground in a coffee grinder; dried red chilis, rehydrated and minced; fresh oregano (not dried), added at service; fresh garlic, minced and added shortly before service.

Long cooking. Plenty of delicious tomatoes. Chili is good.

Carlos

Aside from heat much of the variation in potential flavor is in proportion of cumin, oregano, and garlic to chile. Omitting oregano gives you something served in the traps above Madras.

There ain't nothing wrong with rogan josh. It's convergent evolution towards the chili niche.

Though, hm. If I were making lamb chili, I think I would use milder green chile peppers, and maybe omit the tomato all together. Some masa cornmeal flour to thicken it.

C.

Francis Burdett

>Chili is one of those crazy American foods that have a >thousand different recipes, all of which are right (except for >the ones that aren't).

>With that in mind, here's a recipe for a basic chili that shouldn't >be too alien to Balkan tastes:
>Cut 500 g of good stew beef into 1 cm cubes. Brown the meat. >Add 250 g of tomato sauce, enough beef broth to cover the >meat, salt, pepper, and as much paprika as you dare. Let it >simmer as the meat becomes tender, and let the broth reduce. >If you want, you can add cooked kidney beans, up to 500 g, >and let it simmer fifteen minutes more.

Some would say that chili is improved by adding a pint of Guinness before you begin reducing. Then again some say that most things are improved by adding a pint of Guinness. [chili, taking a shower, chess, etc]


>or yogurt,


[boggle]


>But I grew up with one of the mildest chilis out there, Green Bay Chili.


“Green Bay Chili” sorta like “Guadalajaran Fried Cheese Curds” not something one instinctually grasps

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