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Post by curlywurlysammagee on Jun 4, 2022 14:54:45 GMT -5
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on Jun 4, 2022 15:43:14 GMT -5
Do you have a clue on how to post to the right board? Inquiring minds want to know....
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Post by BobWilliston on Jun 4, 2022 17:57:43 GMT -5
I think it's a macho thing.
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Post by Annan on Jun 4, 2022 18:11:10 GMT -5
We have hot chicken wing contests in my area. I never understood the concept. I want taste/flavor not hot.
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Post by BobWilliston on Jun 4, 2022 20:06:44 GMT -5
I entered a chili making contest on my daughter's urging. And I got first prize. I couldn't believe it. But a casino owner asked me for the recipe hahahaha
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Post by Annan on Jun 5, 2022 5:18:21 GMT -5
I entered a chili making contest on my daughter's urging. And I got first prize. I couldn't believe it. But a casino owner asked me for the recipe hahahaha If you want to pass on the recipe, I'm interested. Love chili. Just not fire engine hot!
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Post by BobWilliston on Jun 5, 2022 17:28:43 GMT -5
I entered a chili making contest on my daughter's urging. And I got first prize. I couldn't believe it. But a casino owner asked me for the recipe hahahaha If you want to pass on the recipe, I'm interested. Love chili. Just not fire engine hot! Thunder Wonder Chili 1 lb. Bacon 1 medium/large onion, chopped 1 or 2 medium green, red, and/or yellow bell pepper(s) seeded and sliced 2 yellow chilies, seeded and sliced* 1 clove garlic, crushed 1 or 2 tbsp. Italian seasoning shake of pepper shake of salt 3 or 4 dried pasilla peppers 1 to 2 lbs. hamburger 2 cups white wine 1 can kidney beans 1 medium can garbanzo beans 1 can barbecue baked beans 1 can pork and beans 1 to 3 tbsp. molasses or brown sugar 2 tsp. mustard 2 tbsp. catsup shot of soya sauce 1/4 cup salsa 2 chicken bouillon cubes 1. Cut bacon into 1 inch pieces. Fry in a Dutch oven over low heat until quite well done. Keep covered, but add small quantities of water to keep bacon from burning. 2. Add the onion, bell peppers, yellow chilies, wine, garlic, and seasonings. Cover and simmer until onions and belle peppers are tender. 3. Meanwhile, simmer pasilla peppers in separate pot in small amount of water. When peppers are tender, puree them in the pot with the water. 4. Add the hamburger to the Dutch over. Heat and stir until the hamburger is browned. 5. Add to the Dutch over the pasilla peppers, wine, beans, and the rest of the listed ingredients. Cover and simmer, stirring occasionally, until the whole pot is warm and bubbling. * Just don't get any oil from the yellow chilis get near your face. They're spicy hot, but will not determine the heat of the whole pot.
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rudyw
Senior Member
Posts: 623
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Post by rudyw on Jun 5, 2022 18:27:21 GMT -5
If you want to pass on the recipe, I'm interested. Love chili. Just not fire engine hot! Thunder Wonder Chili 1 lb. Bacon 1 medium/large onion, chopped 1 or 2 medium green, red, and/or yellow bell pepper(s) seeded and sliced 2 yellow chilies, seeded and sliced* 1 clove garlic, crushed 1 or 2 tbsp. Italian seasoning shake of pepper shake of salt 3 or 4 dried pasilla peppers 1 to 2 lbs. hamburger 2 cups white wine 1 can kidney beans 1 medium can garbanzo beans 1 can barbecue baked beans 1 can pork and beans 1 to 3 tbsp. molasses or brown sugar 2 tsp. mustard 2 tbsp. catsup shot of soya sauce 1/4 cup salsa 2 chicken bouillon cubes 1. Cut bacon into 1 inch pieces. Fry in a Dutch oven over low heat until quite well done. Keep covered, but add small quantities of water to keep bacon from burning. 2. Add the onion, bell peppers, yellow chilies, wine, garlic, and seasonings. Cover and simmer until onions and belle peppers are tender. 3. Meanwhile, simmer pasilla peppers in separate pot in small amount of water. When peppers are tender, puree them in the pot with the water. 4. Add the hamburger to the Dutch over. Heat and stir until the hamburger is browned. 5. Add to the Dutch over the pasilla peppers, wine, beans, and the rest of the listed ingredients. Cover and simmer, stirring occasionally, until the whole pot is warm and bubbling. * Just don't get any oil from the yellow chilis get near your face. They're spicy hot, but will not determine the heat of the whole pot. Thanks for the recipe. I’m going to try it this coming week.
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Post by Annan on Jun 5, 2022 20:00:19 GMT -5
Thank you, Bob! Sounds delicious!
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Post by Annan on Jun 5, 2022 20:02:10 GMT -5
My sister says the secret to good chili is peanut butter. Never made her chili. Never tasted it either. 😄
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Post by BobWilliston on Jun 5, 2022 20:36:48 GMT -5
My sister says the secret to good chili is peanut butter. Never made her chili. Never tasted it either. 😄 Interesting
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Post by Grant on Jun 6, 2022 3:41:26 GMT -5
Chilli will leave your mouth feeling like it is on fire 🔥
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Post by ellie on Jun 6, 2022 6:56:34 GMT -5
We have hot chicken wing contests in my area. I never understood the concept. I want taste/flavor not hot. Mmmm Buffalo wings may be my favourite American food.
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Post by CherieKropp on Jun 6, 2022 8:38:01 GMT -5
INEXPERIENCED CHILI TASTER
These are notes from an inexperienced chili taster named FRANK, who was visiting Texas from New Jersey and fell into it:
"Recently I was lucky enough to be the 10,000th attendee at the State Fair in Texas and was asked to fill in to be a judge at a chili cook-off.
Apparently, the original judge #3 called in sick at the last moment, and I happened to be standing there when the call came in. The other two judges (Native Texans) assured me that it would be a fun event and a true taste of Texas hospitality. They assured me that the chili wouldn't be all that spicy, and besides they told me I could have free beer during the tasting, so I accepted. Here are the scorecards from the event:
Chili # 1: Mike's Maniac Mobster Monster Chili
JUDGE ONE: A little too heavy on tomato. Amusing kick. JUDGE TWO: Nice, smooth tomato flavor. Very mild. FRANK: Wow, what the hell is this stuff? You could remove dried paint from your driveway with it. Took me two beers to put the flames out. Hope that's the worst one. These Texans are crazy.
Chili # 2: Arthur's Afterburner Chili
JUDGE ONE: Smoky, with a hint of pork. Slight Jalapeno tang. JUDGE TWO: Exciting BBQ flavor, 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 off 3 people who wanted to give me the Heimlich maneuver. They had to walkie-talkie in 3 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 very drunk.
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. girl 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 longer focus my eyes. I farted and 4 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 on it from a pitcher. It really pisses me off that the other judges asked me to stop screaming. Screw those 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. Superb. FRANK: My intestines are now a straight pipe filled with gaseous, sulfuric flames. No one seems inclined to stand behind me except Sally. I need to wipe my butt 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 Number 3. He appears to be in a bit of distress as he is cursing uncontrollably. FRANK: You could put a grenade in my mouth, pull the pin, and I wouldn't feel a 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 mouth. My pants are full of lava-like spots to match my damn shirt. At least during the autopsy they'll know what killed me. I've decided to stop breathing, it's too painful. Screw it, I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-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 nor hot. Sorry to see that most of it was lost when Judge Number 3 passed out, fell and pulled the chili pot on top of himself. Not sure if he's going to make it. Poor Yank.
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Post by CherieKropp on Jun 6, 2022 8:47:57 GMT -5
Each year on the first Saturday of November, CASI holds the ultimate celebration of Chili. This granddaddy of all chili cook-offs is held at Rancho CASI de los Chisos in Terlingua, Texas. Rancho CASI is located on the North side of Highway 170, eleven miles West of Study Butte and 7 miles East of Lajitas. CASI was the original host for the 1967 Terlingua Chili Championship and continues the tradition. The four day celebration begins each year on Wednesday before the big weekend and culminates on Saturday with the Terlingua International Chili Championship©. It's a Texas tradition of epic proportion. www.casichili.net/terlingua-519350.html
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Post by curlywurlysammagee on Jun 6, 2022 13:33:14 GMT -5
We have hot chicken wing contests in my area. I never understood the concept. I want taste/flavor not hot. Mmmm Buffalo wings may be my favourite American food. Buffalo wings reminds me of salmon wings.
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Post by intelchips on Jun 6, 2022 17:51:47 GMT -5
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Post by BobWilliston on Jun 6, 2022 19:31:28 GMT -5
I think I'll try this one.
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Post by BobWilliston on Jun 6, 2022 19:34:10 GMT -5
Chilli will leave your mouth feeling like it is on fire 🔥 What you need is flavor that lingers warmly in your mouth after you've indulged yourself with the chili.
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Post by ellie on Jun 6, 2022 19:57:20 GMT -5
Mmmm Buffalo wings may be my favourite American food. Buffalo wings reminds me of salmon wings. Are they any good?
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Post by BobWilliston on Jun 6, 2022 19:58:16 GMT -5
Buffalo wings reminds me of salmon wings. Are they any good? Not for flying.
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Post by ellie on Jun 6, 2022 20:07:45 GMT -5
Chilli will leave your mouth feeling like it is on fire 🔥 Good for the winter months!
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Post by BobWilliston on Jun 6, 2022 22:14:49 GMT -5
Chilli will leave your mouth feeling like it is on fire 🔥 Good for the winter months! Exceptionally good for head colds.
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Post by guest8 on Jun 7, 2022 0:29:49 GMT -5
Chilli will leave your mouth feeling like it is on fire 🔥 What you need is flavor that lingers warmly in your mouth after you've indulged yourself with the chili. Thats what I think I need after indulging in a good wine Bob.
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