Conference turris::cooks

It depends on your definition of "good" chile.  Being from 
Texas, my fiance and I have very strong opinions on the subject--different
ones, I might add.  I use beans, by the pound, meat, by the ounce, and cumin,
red pepper, coriander, and garlic, with onions to taste.  But then, he prefers
meat by the pound, and NO beans.  
Many people put tomatoes in their chili.  I for one abhor this.
Others have been known to put in green peppers.
The real test, though, is a long, slow cooking time, and lots of ingredients
such as meat and onions and beans to cook down into a good sauce.
For the true purist, only goat meat is used.  That's why it's cooked so long.
For me, the one thing that makes it taste authentic is Masa Harina, or limed
cornmeal.  It is used to thicken the sauce (which is really what chili was 
originally), and imparts a subtle flavor that is unique.
Recipe?  You gotta be kidding!  
--Ruth

Ditto on that request.  I do not have a good chile recipe.  If you are
looking for an acceptable "mix", Carroll Shelby's Chili is pretty good.
It is a bunch of spices in a brown bag.  The preparation instructions
are amusing and the resulting chili is not bad.  They tell you things
like "...forget the little red package if your fixing to serve sissys
or little girls...".  I find the recipe is much better if you throw
in some nice hot pickled jalapenos.  I feel that the hotter the chili
is, the better it is.


I hope someone out there has a good recipe...

Denise

Well, I use the "Wick Fowler's" packet that you can buy in most supermarkets.
It contains all the spices and thickener.  You just add the hamburger, tomatoe
sauce and beans.  It's not bad!

Susan

As far as I'm concerned, the keys to making chili in the Boston area
(far from its native turf) are:

1) Using small chunks of beef, not hamburger - lean stew beef is
   good, if you cut the chunks in half.
2) Using a good chili powder - try Cardoo's extra hot chili powder.
   Cardoo's is located at Quincy Market and at some suburban locations.
3) Using whole cumin seed, toasting and grinding it.

The beef, chili, and cumin flavors are most important.  You can
add or omit other stuff as you wish, but getting the basic flavors
right is what counts.

Michael

Amen to that, but a few more details:

1) if you use beans, please try to find pinto beans.  Kidney beans are a poor
second choice--anything else is rather silly (although I did try soy beans
once--what a disaster!)

2) "chili powder" is a blend of cumin, coriander and red peppers.  The corianderis an important part of the body of the flavor; cumin contributes the rest, and some heat; for real heat, heap on the red pepper.

3)  The usual proportions I use are a pound of meat and a pound of beans and
about a gallon of chili--more if you like it soupy like I do.  About four or
five tablespoons of "chili powder", and two to three of masa harina (see reply
#1); also two to three onions, and some chopped garlic.  That's the basic
recipe I use.  Since I am a health food freak I sometimes cut way down on the
meat and add silly things like sesame seeds (they complement the protein in
the beans) or wheat germ (likewise).  

It's sort of like "stew".  The recipe is barely a starting place.  Good cooking!--Ruth

Here's a recipe for first-rate chili.  For equipment, you'll need two large 
saucepans (pots) with covers; it also helps a lot if you have a food processor.
Once you have the ingredients prepared, this takes 3-4 hours to cook. The stuff
freezes very well, so don't worry about making too much.  Add beans if you 
want, and increase or decrease the number of hot peppers to change the alarm 
level. If you can't find cumin powder, don't even bother with this. (In the 
Boston area, Cardoo's is a reliable source for it.)

4-5lb. lean beef 	1/2 cup oil (peanut is best)	salt
1/4 cup chili powder	1/4 cup cumin powder		pepper (black & cayenne)
5 hot peppers, sliced	1 6-oz. can tomato paste	4 onions, sliced thin
3 red peppers, sliced	1 28-oz. can tomatoes		4 cloves garlic, crushed

Cut any fat from the beef (flank steak is best since it has so little fat), 
unless you want to serve greasy chili. Shred, but do not grind, the beef. If you
have a food processor, this is easy to do; if you don't, slice the beef into
pieces 1/8" x 3/4" (I guess).  Combine the meat, oil, chili powder, cumin, 
salt, black pepper, and cayenne pepper in a saucepan. Cover and cook at 
low-medium heat.

Then, combine all the vegetables in a separate saucepan, cover it, and cook 
this stuff at low-medium heat for one hour. Combine the meat and the veggies, 
cover, and simmer for 2-3 hours or more.

WARNING: the hot peppers have a very vitriolic oil in them -- when the oil gets 
on your fingers, your fingers and anything that you subsequently touch with 
your fingers (eyes, and worse) will be uncomfortably hot. You can solve this 
problem by using a food processor to chop the peppers, washing your hands a LOT 
while chopping them, or wearing surgical gloves (they're very cheap and 
available at most drugstores.

	If you want New Mexican Chile (spelled with an 'e' not an 'i') then
	here are some recipes:

		GREEN CHILE SAUCE

		1/4 cup salad or olive oil
		1 clove garlic (optional)
		1/2 cup minced onion (optional)
		1 tablespoon flour
		1 cup water
		1 cup diced green chile
		Salt to taste

		Saute garlic and onion in heavy saucepan.  Blend in flour
		with wooden spoon.  Add water and green chile.  Bring to a
		boil and simmer, stirring frequently, for 5 minutes.

		RED CHILE SAUCE

		3 tablespoons olive oil or lard
		1 clove garlic, minced
		2 tablespoons flour
		1/2 cup chile powder
		2 cups water
		Salt to taste

		Saute garlic in oil.  Blend in flour with a wooden spoon.
		Add chile powder and blend in (Don't let pan get too hot -
		chile will burn easily.)  Blend in water and cook to de-
		sired consistency.  Add salt to taste.

		Ok now that you've mastered the basic sauces, on to using
		them...

		CLASSIC NEW MEXICO RED ENCHILADAS

		12 Corn tortillas
		1/3 cup vegetable oil
		3-4 cups red chile sauce
		3 cups grated longhorn cheese
		2 small onions, minced
		4 eggs (optional)

		Fry tortillas in oil until soft and drain on paper towels.
		Heat chile sauce.  Layer tortillas on serving plates, topping
		each with grated cheese and minced oinons and sauce.  Stack
		3 per serving plate and top with cheese and sauce.  Put
		plates in oven to allow cheese to melt.  Meanwhile, fry eggs
		in remaining oil.  Top each enchilada with a fried egg.
		Serve immediately.  Serves 4

		GREEN CHILE ENCHILADAS

		6 corn tortillas
		2 tablespoons oil
		1 clove garlic
		2 cups green chile sauce
		1 tablespoon flour
		2 cups grated longhorn or jack cheese
		1/4 cup minced onion
		Salt to taste

		Heat the tortillas on a hot griddle and keep warm under a
		tea towel.  Heat the garlic in oil, then discard garlic.
		Bleand flour into oil.  Stir in green chili sauce and
		heat thoroughly.  If mixture is too thick, add water.  Add
		salt to taste.  Layer tortillas with sauce, minced onion and
		cheese on ovenproof plates.  Sprinkle cheese on top.  Place
		in oven to allow cheese to melt.  Serves 2.  For a real New
		Mexico touch, place a poached or fried egg on top.  The egg
		has the quality of melding all the flavors.

		Bob

		

		GREEN CHILE STEW

	Rosella Frederick of Cochiti (New Mexico) is known for her good
	cooking.  One of her specialities is her green chile stew.  For
	feast days, she usually makes enormous pots of stew outside over
	an open fire in order not to heat up her kitchen.  Here is her
	recipe cut down to family size.

	2 pounds lean chuck
	Lard or cooking oil
	1/2 medium onion, chopped
	4 medium potatoes (optional)
	4 medium zucchini (optional)
	12 large green chilies, roasted, peeled and cut in pieces or 1
	   7-ounce container frozen chopped green chile or 2 4-ounce
	   cans chopped green chile
	1 teaspoon garlic salt
	1 teaspoon salt
	6-7 cups water

	Cut the meat up into very small pieces - about 1/2-inch cubes --
	and brown in a little oil in a large, deep heavy pan.  Add the
	onions.  Peel and dice the potatoes and brown them with the meat.
	(Rosella does not flour the meat because it makes the stew too
	thick for her family's taste.)  When the meat and onion and
	potatoes (if used) have been browned, drain off any excess fat.
	Add the zucchini, if used, the chiles, garlic salt, salt and
	water.  Bring to a boil and simmer for at least a half hour.
	Ladle into bowls and serve with homemade bread.  The stew should
	be eaten with a spoon, like a hearty soup.  Serves 6

	(Note that a crock pot can be used to simmer for 8-12 hours.)

	Bob

Here is how I make Chili con Carne - it's not a recipe - it's how I make it.
Here in the UK it's difficult to get fresh chili peppers or the correct
beans so I'm afraid it's chili powder and kidney beans, still it does
taste nice...

Here goes ( this serves 3-4 people) 

	1 lb minced beef		1 medium onion
	1 clove garlic (crushed)	1 tbs oil (olive if you've got it)
	1 14oz can plum tomatoes	1 12oz can red kidney beans
	3oz tomato pure'		1.5 tsp ground corriander
	1.5 tsp ground cumin		1.5 tsp hot chili powder
	.25 tsp crushed chili peppers	.5 tsp mixed mexican spices
	1 tsp paprika			salt & fresh ground black pepper

	N.B. 1) All tsps are VERY HEAPED tsps.
	     2) A second can of beans is optional.

Fry the onion and garlic in the oil until golden(in a pan, not a frypan)
then add the minced beef stirring and mixing until the beef is browned.
THEN DRAIN OFF ALL EXCESS OIL AND GREASE. !! **VERY IMPORTANT**
Return the pan to the heat and add all the remaining ingredients
mixing well and leave it to simmer on a low heat. It's edible after 
about 3/4 hour but leave it as long as you can. I usually make it 
the night before I want to eat it, cooking it for about 2-3 hours
then leave it overnight then heat it up (taking about an hour) when
I'm ready to eat. Serve with hot fresh bread and lots of beer or milk
to drink.

    
    I know it's been a year and a half since the original request was
    made, but I am new to COOKS and wanted to add my favorite chile
    recipe.
    
    3 lbs. ground beef
    3 cups chopped red onion
    1 and 1/2 tsp. minced garlic
    3 16 oz. cans tomatoes (pureed in alender)
    3 cups chopped celery
    9 tbsp. chili powder
    2 tbsp. salt
    1 tbsp. sugar
    1 tbsp. Worcestershire sauc
    1 and 1/2 tsp. red pepper sauce
    3 15 oz. cans red kidney beans (drained)
    
    Sae the beef, onion, and garlic.  Add tomatoes, celery, chile
    powder, salt, sugar, and Worcestershire - bring to a boil.
    Add red pepper sauce and kidney beans and simmer one ho.
    
    Deelish!!!
    
    Michael

Another recipe for chile - Sunny Wilde's best:

     Note:  This one only works if you know a real butcher, one
     	    who cuts meat on request.

     INGREDIENTS:

     COARSE ground LEAN beef and pork ( equal parts)
       I use round for the beef and well trimmed pork roast.

     For each pound of meat:

     	2 -3 heaping teaspoons New Mexico Chile powder
     		this is a separate type (no cumin added and
     		HOTTER than the regular..if you can't find
     		it, try regular chile powder (4-5 teaspoons).
     	vinegar to make a paste with the chile powder.

     	1/2 diced onion
     	1/2 minced garlic
     	1 tablespoon masa harina
     	1 small can tomatoes
     	salt to taste
     	1 teaspoon cumin powder

     Brown meat, garlic, and onion in 2 Tablespoons lard
     (or oil for the arteries).
     Drain well.   make a paste of the chile powder, cumin and
     masa harina and salt.  Add tomatoes and the chile paste to
     the meat, cover and simmer for a LONG, LONG time...add
     more tomatoes or red wine if it gets too dry, BUT SPARINGLY.

     If you insist on beans:

     While the chile is simmering...

     rinse a pound of PINTO beans or PINK beans (poor substitute
     but they are close) and clean them.  Pour boiling water
     over the beans in a pot to cover them and cover the pot.
     soak for 1 hour.  Drain completely.  Add new water to cover
     and add 1/2 lb salt pork to the pot.  Cook until tender and
     not too soupy.  THEN SALT TO TASTE...not before they are
     done or they get tough.  Mom adds chopped green chiles
     for a little tang (to taste).

     You can mix the beans with the chile, but that is strictly
     a midwest or eastern tradition...  Mom serves them to be
     added as required by each individual - separately.

     To complete the meal:

     	grated longhorn cheddar cheese to top the chile,
     	chopped onion to top the chile,
        diced avocado to top the chile,
     	warmed flour tortillas,

     	and BEER in copious quantities!
    

Re: .-1

You don't need to know a butcher that well.  Most supermarkets will grind any 
piece of meat you select from their counter.  If you want beef and pork, they 
will even grind it together.  Typically, the preground meat is done twice.  
The second time, ice is added (!! dad was a butcher) to "make it juicy".  The 
FDA allows up to 20% or some such!

For chile, you should ask for the meat to be ground once.  It will fall apart 
easier and be slightly coarser in texture... Just right!

						     
							- JP

Having worked seven years in the meat department of a major supermarket chain
in Maine, I've seen a lot of changes in the business --- but, I've never heard
of putting ice in the ground beef.  I suspect there may have been a time when
red food coloring may have been added, but there is much more product control
now. In fact, the fat content of the various grades of ground beef are
monitored periodically (in Maine, at least) by a state agency. I saw the ground
meat methodology go through three phases during the seven years that I worked
in the supermarket.  Originally, when all the meat came in as ``hanging'' beef
(that is, quartered steers rolling in on hooks) the ground beef was made
primarily from trimmings produced as the other cuts were prepared.  The
trimmings were tossed into one of several tubs based on their fattiness and
were later ground into ground beef, chuck, round, etc.; names, incidentally,
which bear no relation to where the trimmings actually came from, but rather
reflect only the fat content: ground beef (27% fat), ground chuck (20%), ground
round (15%), ground sirloin (<10%).  As hanging beef was slowly phased out and
boxed beef (smaller chunks sealed in plastic and boxed) became more common, the
amount of trimmings available for grinding decreased.  This resulted in the use
of frozen, Australian beef being used to supplement the trimming. I have still
seen this being used in at least one of the supermarkets here in Mass. (namely,
Food World). When it was discovered that some of this Australian beef (jokingly
referred to as `kangaroo meat') actually *was* kangaroo meat an alternative was
sought.  Soon the same suppliers that were providing the boxed beef were also
marketing a pre-ground (coarsely), pretested (for fat content) ground beef in
various grades that came in 10 lb. tubes which the store would re-grind and
package.  This seems to be the current method, especially for ground beef and
ground chuck.  The better grades are still often made with trim. 

And while we're on the subject, I should tell you about ground lamb patties.
I'm sure you've seen them in the supermarket, usually labeled ``beef added''.
Well, they are in fact made from beef trim ground with lamb fat.  The amount of
actual lamb meat in one of those patties in virtually zero. 

    
    My chile basically contains the ingredients previously mentioned
    in this topic (tomatoes also), however I find it imparts a nice
    flavor if I add a tbsp of soy sauce, and bake it in the oven 3-4
    hours at low heat as opposed to cooking it on top of the stove.
                                       
    You need to keep an eye on it and stir it often to keep the flavors
    blended.  Baking it also gives the chili an appealing dark color.
    

	re .20

	That sounds like an excellent idea!  As an added treat, how 
	'bout a trick I use when making baked beans.  In the final stages,
	put a few whole jalapenos on top, stem and all, then don't stir 
	any more.  They roast up nicely and provide an extra zing (make 
	that ZING) for the brave and hearty!

						     
							- JP

    All of these recipes resemble in one way or another my chile!  I
    have found a nice added touch is to serve fresh baked, warm corn
    bread.  It helps put out the fires!!!

	This is my own personal Chili Verde recipe; I'm still looking for
a better one.

	1 or 2 pounds of fairly lean pork (you need some fat to grease 
						your joints)
	6 or so Tomatillos (fresh, not canned)
	1 onion, sliced and cut into quarters
	some garlic (to taste)
	1 large (15 oz?) can of Ortega whole green chilis--or fresh Anaheims
						if you want to go to the 
						trouble of roasting and
						peeling them
	salt
	pepper
	cornstarch
	chicken broth

	Remove the husks from the tomatillos and put them into some boiling
water until they turn slightly translucent. Remove them from the water, and
cut them into quarters. Tear (or cut) the peeled chilis into strips.
	Cut the pork into pieces about a half-inch square by two inches long.
Put the pieces into a deep skillet (cast iron preferably) and brown them. You
might need to add a little oil for this part. When they are browned, throw in 
the onion, garlic, salt (use your judgement) and pepper. Use enough pepper so
everything looks real spotty. 
	Let everything cook for a minute or so, and then add the tomatillos
and chilis. Then stir in enough chicken broth to cover everything completely.
Bring it to a boil, and then turn it down to a simmer. Cook until it starts to
thicken and the chilis and tomatillos just about lose their identity. (You can 
help speed the process by occasionally mashing an unfortunate tomatillo with 
a spoon). Add more broth if needed to keep the soupy part soupy. It will need 
to cook for at least an hour, or maybe more. When you can't stand it any more, 
thicken it with some cornstarch (until it looks more like a stew than a soup) 
and serve with tortillas and Mexican rice, or poured between a matched set of 
cheese enchiladas.

	(If this isn't hot enough for you, next time dice up a few Serrano
or Jalapeno chilis; the Serranos taste better than the Jalapenos, and are
a bunch hotter.)

	Don't forget the Dos Equis and Sauza Extra.... (mariachis are optional)

    Occasionally, after I make my chile, I mix up some cornbread as
    a go with.  I add a can of mild green chiles and 1/2 cup of shredded
    longhorn cheese to the cornbread batter.  I put the chile in individual
    casserole dishes and pour the cornbread batter on top and bake the
    whole thing in the oven for about 15 minutes at 350 degrees.  The
    cornbread on top gets nice and golden and has a little zing of its
    own.
    Jo Ann

    My recipe is however I feel like making it this time...
    
    first of all, get some fresh tomatoes, skin them & crush them.
    Then cook them down for 4-5 hours...
    
    - meat - ground chuck, steak, veal or stew beef or venison
    
    - minced garlic (fresh!)
    
    - chopped onion (no particular kind)
    
    - I like to saute the garlic & onions, then add them to the meat,
    which is browned in a small amount of oil.
                                                                     
    - Chili Powder (to taste)
    
    - Cayenne Pepper or Tabasco (to taste)
    
    - Jalapeno slices or green chiles
    
    - Ground black pepper
    
    - salt (very little)
    
    - a little black coffee
    
    - NO BEANS!
    
    - Assumably, the tomatoe sauce is fairly smooth now, so I add the
    spices and the meat mixture.   Then I cook for 3 hours minimum...
    
    Serve with cheddar cheese on top, and PLENTY of beer!   I personally
    like it HOT!
    
    Theresa.

                   
    Here's a recipe for CHILI that I made one day when I was in the
    mood for Chili.  I'm not a real bean lover, but if I have to eat
    them I prefer kidney beans. Being from the east, it can't be chili
    if it doesn't have beans.
    
    	1 or 1 1/2 pounds of extra lean hamburg  (quantity your preference)
    	1 green pepper   (diced small)
    	1 medium onion   (  "    "  )
    	2 stocks of celery (diced at an angle)
    	1 package of chili powder mix
    	2 16oz cans of dark red kidney beans    
        1 small can of jalepeno peppers (diced up)
    	1 can of stewed tomatoes
        1 small can tomatoe sauce (optional makes it juicer)
                                 
    Fry hamburg in large frying pan add seasoning to taste (ex: Oregano,
    Pepper, Garlic powder etc..) after hamburg is browned add Chili
    powder and mix well.  Drain Beans and pour in Crock pot.  Add Stewed
    tomatoes, tomatoe sauce, onions, green pepper, hamburg, celery and 
    jalepeno peppers (tabassco sauce or more jalepeno peppers if you
    prefer "THREE ALARM"). Cover the crock pot and let cook on high for 
    7 or so hours stirring every 45 minutes.  Always good with some
    corn chips or longhorn cheese on top and some fresh bread.  ENJOY!!!
    Serves 10 - 12 
    Freezes well!!
    
    Try it out and let me know what you think.
                                                               

    Killer Chili
    
    	This chili has definitely spoiled me for any others!
    
    Inredients:
    
    	3 tablespoons bacon grease or lard (who needs arteries anyway?)
    	2 pounds sweet or hot italian sausage
    	2 large bell peppers - coarsely chopped
    	2 large onions - coarsely chopped
    	3-4 celery stalks - coarsely chopped
    	6 cloves of garlic - finely chopped
    	3 pounds ground beef
    	1 can (1lb.12oz.) whole tomatos
    	1 can tomato paste
    	1 cup dark beer
    	3 tablespoons ground cumin
    	3 tablespoons dried oregano - crumbled
    	3 tablespoons dried basil - crumbled
    	3 tablespoons chili powder
    	chopped fresh jalepeno peppers - as much as you dare (I usually
    use about two dozen -including the seeds makes it *much* hotter)
    	2 cups cooked pinto beans
    
    PROCEDURE:
    
    	Cook the sausage under the broiler until it is brown on all
    sides, and cut it into thick slices.  Heat the grease in a large
    (preferably iron) dutch oven and cook the peppers, onions, celery,
    and garlic until soft, but not brown.
    	Add the beef and cook until it loses its pink color.
    	Add the remaining ingredients, except for the beans, breaking
    up the tomatoes, and mixing well.  Bring to a boil, lower the heat,
    and simmer, covered, for one hour, stirring occasionally.  Add more
    beer or beef broth if it seems too thick.
    	Skim off the fat (I usually refrigerate it over night at this
    point, removing the fat prior to reheating the next day).  Add the
    beans 15 minutes before serving.
    	Serve over rice, topped with grated Montery Jack, cheddar, and
    parmesian cheeses, and sour cream on the side.
    
	PS:
		If you can't find genuine Jalapenos, the long, dark green,
	Italian hot peppers, known as "Devil's Horns" make an acceptable
	substitute.  The Sicilians have a saying about these things that
	translates roughly as "They're hot going in, but they're even hotter
	comming out".  Much truth in provincial wisdom!

    .....I havent tried this recipe yet......and to tell you the truth,
    looking at the amounts of chile peppers and hot stuff going into
    it, dont think my body could take it.....
    
    .....Hmmmmmm.....Befumo....Befumo....seems I know that name from
    somewhere.....didnt you work for some Pharmecutical company...
    
    YEA, NOW I remember, you worked for this company and they developed
    this recipe for what they called "Killer Chili" and your mission
    was to go out and put it in as many "cooks" files as you could....
    
    And if Im not mistaken you worked in the division of that Pharmecutical
    company that made...........Preparation H........
    
    You little devil......
    
    :-)
    
    Rick

    Are you trying to imply that I might be a real pain in the ....
    Actually, I find that the intensity of the peppers seems to diminish
    with cooking.  Even friends who aren't quite the fire-eaters that
    I am admit to enjoying it.  In any case, when I'm making other
    hot dishes for company I often fry most of the hot peppers seperately
    in some olive oil, and serve them on the side.  That way those of
    us with an asbestos constitution can add them as desired.  By the
    way, cauterization *IS* a common treatment for the ailment you referred
    to, isn't it?  ;-)

    On nights when we're very late getting home, we often have hot dogs for
    supper (I know, how mundane!).  Well, actually we have chili dogs
    'cause we both love them with lots of chili.  But the chili I find in
    the grocery store always lists water or beans as the main ingredient,
    and many of them don't even contain any meat at all.  And furthermore,
    they taste like they don't! 
    
    Does anyone have a good recipe for chili-no-beans that would be
    good on hot dogs and hamburgers?
    
    							Pat

    Check out  2B::CHILI lot of good stuff there.
    

    I use a mix - what it makes it more like a topping than chili, I
    think, but then I don't eat chili dogs other than made with this
    stuff!  It's called Skyline Chili or Cincinnati Chili mix.  It starts
    with this packet of mix (found near gravy/sauce mixes), add a small
    can tomato paste and ground meat and lots of water and simmer for
    hours.  It would be a make-ahead, that's for sure!  But the simmering
    instead of frying gives it a good texture, and makes it easy to
    drain off the grease.  A friend of mine would make triple or quadruple
    batches for parties, and cut the dogs in half lengthwise - leaves
    more room for the sauce, cheese, onions, etc., and was easier on
    the wallet!
    
    TW

    Well, I didn't find the two brands suggested in .-2, but I bought an
    envelope (actually 3 envelopes: seasoning, hot pepper seeds, and
    thickener) of J.L. Jardine's Real Texas Chili seasoning.  I cooked it
    this weekend with a couple of minor modifications.  We had it on hot
    dogs Monday night, and it was delicious!  I believe my problem is
    solved -- thanks! 
    
    							Pat

    Glad you found something that works!
    
    The Cincinnati Chili has a story attached - a friend of mine in
    Cincinnati took her boyfriend to a chili parlor, he became a junkie
    for the stuff (he's from Iowa).  One time they went, and he buried
    a diamond ring in the shredded cheese before passing it to her!!
    How's that for a romantic dinner?? Cheaper than lobster!
    
    TW

    Believe it or not, you can order Frozen Skyline from your grocery
    store, straight from Cincinnati.  If you frequent a store where
    they take special orders or "Want Cards" or, most importantly, if
    you shop at Kroger's, the Kroger stores in many parts of Ohio carry
    the infamous Skyline.  It usually comes by the quart.  At the
    restaurant chains, a quart runs about $2.00.  A case of chili contains
    8 quarts (at least the cases in Cincy Krogers.)
    
    How to Serve Skyline:
    --------------------
    
    Coney Island Dog:
    
    		-- Hot Dog
    		-- Skyline
    		-- VERY FINELY SHREDDED cheddar cheese (like Angel Hair)
    		-- Bun smaller than dog
    Two-Way:
    		-- Linguine noodles with Skyline poured over as "sauce"
    Three-Way:
    		-- Two-Way with "angel hair" cheddar
    Four-Way:
    		-- Three-Way with chopped onions
    Five-Way:
    		-- Four-Way with kidney beans
    
    All "-Ways" should be served with oyster crackers on the side to
    sop up the chili remains after the pasta is consumed.  (This stuff
    put Cincinnati on the Map!  Skyline's are all over Ohio, one made
    it to Pittsburgh, and I believe they're in Florida, too.  It's not
    the kind of hearty chili you'll like to eat a bowl of, but it has
    a distinctive flavor and aroma.  It almost looks as if the ground
    meat has been boiled to death, it's so fine.  It's worth trying
    to hunt down for the once-in-a-lifetime new taste experience.)

                 <<< 2B::NOTES1:[NOTES$LIBRARY]CHILI.NOTE;1 >>>
                                  -< Chili! >-
================================================================================
Note 48.0                    Now-This-Is-Chili Chili                  No replies
BASVAX::HAIGHT                                       21 lines   9-JUN-1988 14:48
--------------------------------------------------------------------------------

    Now-This-Is-Chili Chili
    -----------------------
    
    1/2 lb. bulk sausage                     Saute sausage, chuck, peppers,
    1 lb. ground chuck                       onion, garlic powder, salt,
    2 diced peppers                          and pepper.  Add stewed tomatoes
    2 or 3 chopped onions                    tomato puree, tomato sauce,
    1 t garlic powder                        brown sugar, vinegar, chili
    salt and pepper                          powder, and cumin.  Simmer
    1/4 c vinegar (white is best)            1 hour; stirring frequently.
    2 cans stewed tomatoes
    1 large can tomato puree                 Add beans and heat for
    1 can tomato sauce                       additional 1/2 hour.
    1/2 c brown sugar
    1/4 c chili powder                       If you care for more spices,
    1 t crushed cumin                        add more cumin and pepper
    2 large cans kidney beans (drained)      before adding chili powder.
    
    
    This works great in a crock pot, too, after you saute the meat and
    vegetables...but don't forget to stir it occasionally!

    JERRY'S CHILI
    
    1&1/2 LBS LEAN HAMBURGER
    1-28 OZ CAN TOMATOES
    2-15 OZ CANS RED KIDNEY BEANS
    1 MED-LGE ONION
    1&1/4 TSP GARLIC POWER
    1/2 TSP PEPPER
    1 TSP SALT
    2 OZ GROUND CHILIS (LITTLE GREEN PEPPER IN CAN OF SPICE)
    1 PKG FRENCHES CHILI-O
    
    CHOP ONIONS FINE, THEN SAUTEE. BROWN HAMBURGER WITH ONIONS 
    ADDING GARLIC, SALT, PEPPER, CHILIS, & CHILI-O
    CHOP TOMATOES FINE
    ADD TOMATOES, BEANS, & LGE. CAN OF WATER. SIMMER FOR COUPLE
    OF HOURS OR UNTIL DESIRED THICKNESS IS REACHED.
    
    				JOAN
    

    EXCELLENT CHILE!
    
    2 lbs browned LEAN hamburger
    1 medium onion chopped
    1 16 oz can red kidney beans
    2 16 oz can chile beans
    3 16 oz cans stewed tomatoes
    1 10-12 oz can tomato paste
    1 pkg of CARROLL SHELBY's CHILI MIXINS
    
    Brown hamburger and onion together, add stewed tomatoes and tomato
    paste.  When mixed well, if too thick add a little water.  Add ALL
    the seasoning packets except the cornmeal flour (yellowish packet).
    Simmer for an hour or longer.  Add water as needed.  When done
    simmering, add beans and heat through.  If you want to thicken the
    chili, add a little warm water to the cornmeal flour and stir into
    chili mixture slowly. It does add a nice flavor to the chili.  This
    batch will feed maybe 10-14?  I use quart freezer containers and
    freeze most of it.  It keeps REALLY well.  And all you have to do
    is unthaw and heat next time you want chili.     
    

    DISCLAIMER: All references to alcohol herein are humorous
    and *not* required to make this recipe. I do not endorse or recommend
    that anyone drink any type of alcoholic beverage....
    
              
    
    
    Well, this is a recipe I created, sort of randomly. Now, be aware
    that before I was married, I lived like a cave bear (as most men
    do), and one of the many fine traits of that slovenly existance is that
    I NEVER MEASURE when cooking. I just use rough handfulls or pinches,
    and 99% of the time it comes out tasting great!
    
    THIS DISH IS VERY SPICY!
    
    ingredients:
    1 lb bacon
    1 lb beef keilbasa
    1 lb canned ham 
    2 cans B AND M baked beans
    small bag granulated brown sugar
    cayenne pepper
    HOT hungarian paprika
    black pepper, ground
    1 16 oz can of B and B mushrooms, whole.               
    a six pack of beer.
    
    ok, to get started:
    
    open a beer. youll need it to cleanse your palette as you
    sample the chili while cooking!
    
    cook the bacon, try NOT to make it super crisp!
    drain the fat
    chop into 1" pieces.
    
    chop the canned ham into 1" cubes
    slice the keilbasa into 1" slices, and cut each in half, creating
    half-circles of keilbasa.
    
    place 1 peice of each meat into your mouth at once, chew, and wash
    down with the beer. if you like it, have some more. theres no reason
    for this step, but it is fun!
    
    pour some peanut oil into a large pot. add several cloves of crushed
    garlic, heat, and then add in the meats and brown them further.
    dont overcook, just singe them a bit.
    
    open both cans of beans, pour the above  large pot, and heat.
    
    add 1 handfull of brown sugar, stir in until it melts
                       
    sample the mixture, wash down with beer.
    
    add 1 handful of cayenne pepper, less if youre a wimp!  
    
    sample the mixture, wash down with beer.
    
    add a large pinch of black pepper, and a small pinch of paprika.
    
    sample the mixture. oops, better open another beer, youre running
    low!
    
    sample...
    
    open the mushroom can, add the mushrooms.
    
    stir over medium heat for 1/2 hour, longer if you can afford the
    time.
    
    should serve four gluttons, proportionally more humans.
        
    
    
    

    I also tried the Two alarm chili mix, although because we like it
    "HOT", we add more tobasco or Red Hot (something to spice it up even
    more), by the time we're done, it's 5 Alarm chili.   The brand name of
    this season pack, is Vick Towlers 2 Alarm Chili mix.  We have it in our
    stores here in MA.
    
    Melissa

                                     � 1 �
        
            -< So what do the Scots know about CHILI anyway? hic.. >-

                    Andy's 24 Hour CHILI with a Scots Accent.
                    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
        
        This recipe  has  evolved  over  many  years of making Chili in
        various countries of the World and should be fine tuned to suit
        the palate(s) of the  consumers.   It can be easily adjusted to
        delight  or  intimidate  even  the    hardened  Chili-freak  by
        controlling  the  amount  of  RED  PEPPER   only  -  the  other
        ingredients should  be accurately measured.  It's not a purists
        Chili, but it works and there never seems  to  be any left over
        after the party.
        
                Chili for Four: Ingredients:-
        
                2 Lbs of coarsely ground BEEF or finely chopped STEAK
                8 oz TOMATO Paste or Sauce.
                1 large ONION, chopped.
                1 14/16 oz can of RED KIDNEY BEANS and/or Mexican CHILI
                  BEANS or PINTO BEANS to taste.
                1 16 oz can TOMATOES & GREEN CHILIS (OLD EL PASO)
                1 cup/can beef BROTH (Beef bouillon in can/beef stock)
                CORNFLOUR to make a thick but flowing  sauce when mixed
                with 1/4 cup of water.
                As much  GARLIC  as you enjoy - I use about ten cloves,
                crushed.
                        
        GROUND SPICES:-
        
        7 Tablesp.      CHILI PEPPER (Don't confuse this with RED Pepper!!)
        2 Teasp.        PAPRIKA
        1.5 Teasp.      OREGANO
        1.5 Teasp.      CUMIN
        1.0 Teasp.      SALT
        [WICK-FOWLER CHILI  KIT  contains all spices and flour, and is OK]
        
        RED PEPPER (add to taste) :-
        
                Glider - none to 1/8 Teasp.
                Propeller - 1/2 Teasp.
                Jet - 1 Teasp.  [about ONE-ALARM]
                Jet with Afterburner - 1.5 Teasp.
                Full Reheat - 2 Teasp.
                
        METHOD:-
        
        Fry the chopped  ONION with the GARLIC until just soft.  Remove
        and put aside.

        Sear the MEAT in a hot frying  pan  until it is uniformly brown
        with no red showing and drain off _all_ of the fat from the pan,
        leaving only  the  dry  meat  - press to extract as much fat as
        possible. Turn the heat down to simmer level
        
        Add the TOMATO SAUCE and BROTH, stirring it into  the  meat  to
        make  a liquid sauce, and add the GROUND SPICES, stirring  well
        to ensure thorough mixing with no lumps.

                                     � 2 �
                
        Add the  RED  PEPPER  to taste as described, and simmer COVERED
        for 30 minutes, stirring _regularly_.  Add water if required to
        maintain a good amount of liquid - don't allow the chili to dry
        out at any point.
        
        Add the  FRIED  ONIONS/GARLIC and the TOMATOES AND GREEN CHILIS
        and stir in.    I  sometimes  add a teaspoon of Liquid Smoke at
        this point for a good smoky 'camp-fire' flavour.

        Pour a measure of  Scotch into a shot-glass, and drink it.  Add
        at least twice what you  just  drank  to the Chili and continue
        the simmer for another 15 minutes,  stirring occasionally, with
        the pan tightly covered in between times.  ( If  unsure  of how
        much  you  drank,  repeat  until  satisfied  that  you  have an
        accurate amount,  ensuring  that  you  add  two measures to the
        Chili for every one you drink)
        
        If you have one, transfer the CHILI to a slow cooker/crockpot.
        
        Now is the time for the first test!!  Take a  tea-spoonful  and
        taste  -  if  there  is no real 'bite' immediately we're in the
        ball-park.   You  should feel the heat towards the back of your
        tongue after a  second  or  so,  it should be hot without being
        uncomfortable.  Don't be  tempted at this point to add more RED
        PEPPER if you're planning to  serve  this the following day, as
        the heat will increase overnight, and we're aiming for subtlety
        here, right? 
                
        OK, the CHILI can now be left  to cool somewhere, still covered
        over  until  the  next  day,  or  else  if  appetite  overcomes
        restraint, follow 'DAY 2 - *' below and enjoy it now!
        
        DAY 2:-
        
        Put the Chili,  still  covered on a gentle heat - below simmer,
        and slowly heat through, stirring occasionally.  If an electric
        CROCK POT is used, then  set it to the LOW setting and leave it
        heating for an hour or two,  boosting  the  heat  to  the  HIGH
        setting  about  30  mins before serving, to  achieve  a  slowly
        bubbling simmer.
        
      * Add  the  BEANS if desired;  mix the  finely  sifted  cornflour
        thoroughly with 1/4 cup of hot water or cream (Half-and-Half or
        similar will do) and add to the CHILI, stirring it in well, and
        serve.  It can be held at a low simmer at  this  point  for  an
        hour  or  so  with  occasional  stirring, as long as it remains
        covered to prevent it from drying out.
        
        For variety, I sometimes  add  a  quarter  block of Philadephia
        Cream Cheese or a cup  of  yoghurt, and/or chopped mushrooms or
        green pepper, and/or finely sliced hot  dog sausages.  Sprinkle
        chopped onion and some grated cheese or sour cream on top, grab
        an cold beer and enjoy!
        
        NOTE:- Feel free to pass this recipe on if you  enjoy it - just
        mention the SCOTS ACCENT, this is what makes it different.

Does anyone have a recipe for Cincinnati Chili? The one I lost called for the 
"usual" chili ingredients--no beans--along with unsweetened chocolate and 
lots of chili powder.  It was supposed to be served over spaghetti and topped
with shredded cheese, chopped onion and oyster crackers.  (I know, it sounds 
strange, but it is quite good.)

Thanks, 

Mike 

    You might also want to check out the recipe for Cincinnati Chili in
    the Frugal Gourmet Cooks America cookbook.  I have used that recipe
    myself and find it to be EXCELLENT!!  BTW, I am far from a Jeff
    Smith fan, but there are some great recipes for chili in this 
    particular book.
    
    Jo Ann

    Here is the toll free no.# 1-800-367-8715. The address is as follows:
    Cincinnati Recipe,Inc.
    P.O. Box 38359
    Cincinnati,Ohio 45238
    
    The packets have all the seasonings,all you have to add is ground
    beef,tomato paste and water. Then make your spaghetti and all the
    fixings.It comes out delicious,and I have ordered from the above co.
    for 2 years.Hope this helps

well, i could not resist.  i called the number today and spoke to an 
extremely friendly women who told me the following:

chili packages are only shipped by the half case (12 packets) and the
whole case (24 packages) and the price for the half is 18.95 and the
whole case is 32.50.  this includes shipping.

i think its an awful lot.  how much does one (1) package make?  would
it be good with ground turkey?  

my package will be here in time for christmas.  i think i'll give some
out with my baskets of cheese and sausages.  i can't wait to try it.
thanks for the address and number.  

cj

    
    Thanks for the pointers.  
    
    I think if I'm going to have to spend real money then I'll buy Jeff 
    Smith's book and learn how to make it myself.  My guess is that I could
    make more Cinncinati Chili than I'd ever want to eat for $18.95.
    
    Mike.

    One package makes 2 qts. of chili. A package back east(in Cincinnati)
    costs about 55 to 65 cents. Thru the co. it runs about $1.25. I order a
    half case to a case and it lasts a year!.

    I made Jeff Smith's recipe of this stuff for the first time over the
    past weekend; it's not bad (I followed his recipe precisely, and served
    it over pasta with shredded cheese on top), but I didn't think it was
    quite hot enough. I prefer Carroll Shelby's packaged mix that I get at
    the local Shaw's (and I use all the Cayenne pepper and all the chili
    powder).
    
    	/Harry

    well, i just received my chili packages last night and i hate to
    say it but i was a bit dissapointed.  the recipe calls for 1 to 1 1/2
    pounds of lean ground beef and i used 1 pound of ground turkey.  you do
    not brown the meat first, you add 6 cups of water, 1 can of tomato
    paste, the meat and the seasoning package all at once, bring to a boil
    and simmer for 1 to 1 1/2 hours.  i thought it was awfully watery and
    would recommend at least 2 pounds of meat.  we used beans after for
    volume but it is not recommended. served it with ziti, grated mild
    cheddar cheese and chopped onion.  it has a definate taste of cinnamon
    and allspice.  other ingredients listed are cumin, basil, oregano,
    paprika and others.  you have to either acquire a taste for this or
    just plain love it at first bite.  i feel that i could acquire the
    taste but my SO doesn't think so.  guess i'll be making it for my
    guests because i'll never finish it with just him and i around!
    thanks for inputting the idea though -- don't get me wrong.  i love to
    try new things and just wish that i had my SO's enthusiasm to try it
    again because i do think that i will acquire a taste for it.  

    btw, there was no cocoa listed in the ingredients
    
    cj

Hi,

	I am originally from Cincinnati (it really is a wonderful city!)
	and I lived on Skyline Chili!  Now that I have moved away for
	a number of years it's attraction has worn a little thin but
	I still enjoy an occasional pot!

	I cut out this recipe for Cincinnati Chili from the paper and
	it sounds a little different than the recipe you have.  It 
	has chocolate too.  So if you're game to try again sometime...

	Cincinnati five-way chili

	1 lb. ground chuck
	1 med. onion, finely chopped
	2 cloves garlic, minced
	1 cup barbecue sauce
	1 cup water
	1 TBS chili powder
	1 tsp. ground black pepper
	1/2 oz. unsweetened chocolate, grated
	1/2 tsp. ground cumin
	1/2 tsp turmeric
	1/2 tsp allspice
	1/2 tsp cinnamon
	1/4 tsp ground cloves
	1/4 tsp ground coriander
	1/4 tsp ground cardamom
	1 tsp salt
	Tomato juice, as needed
	9 oz spaghetti, cooked and buttered
	1 (16 oz) can kidney beans, heated
	2 chopped onions
	1 lb. shredded cheddar cheese

	Salt a large skillet.  Turn the heat to medium and add the meat, 
	onion, and garlic.  Break up the meat with fork and cook until it 
	is browned.  Drain fat.

	Add barbecue sauce and water.  Bring to a boil.  Add remaining spices.

	Cover and simmer at very low heat for 30 minutes, stirring and
	tasting occasionally, adding tomato juice if it is getting too
	dry to ladle up easily.  (We like this chili best when it is reheated
	after being allowed to 'age' overnight in the refrigerator.)

	To construct the plate of five-way, layer the spaghetti on a 
	plate (a small oval plate is traditional), top it with hot
	chili, then with a sparse layer of beans, then onions.  Pat
	on plenty of cheese while the chili is still hot, and
	serve immediately with oyster crackers on the side.

	Serves 4.

	If desired, omit either the beans or onions, or both, for a 
	three-way or four-way chili (known in Cincinnati lingo as 
	'a haywagon').

Good luck!

Mary
	

	

i discovered the basic recipe for 'red kidney bean chili' in bon appetite,
this month i believe however, i have adjusted it to my taste and what i had
in the refrigerator so its not the same exact recipe.  anyways..

if you think that you will miss meat in this, because it does not call for
meat (but my version added ground turkey) then your crazy.  the beans soak
up all the liquid and make it very rich, spicy and fulling.  do not
be taken back by the unsweetened chocolate either.   it cuts the acid
back in the tomatoes.  i have heard that putting some sliced ginger on top of
whatever dish you are making that normally gives people gas helps cut that
back too but i don't have that problem with beans. %^) too bad some people
do; beans are a great source of iron and are low-fat and low-calorie, none
or little cholesterol and i believe high-fiber.  

the recipe served 10-12 and it goes with the red-onion relish.  i recommend
the relish; its very good on the side.

* = added by carla jeanne, not in bon appetite' recipe

i know, the recipe right?

red kidney bean chili
---------------------

1 lb bad of red kidney beans (soaked in cold water overnight and picked over)
3 cups chopped white onions
5 cloves garlic crushed* (called for four (4) in magazine)
3 pepperoncini's (sp?) chopped* (called for two (2) jalopeno's)
1/4 cup olive oil
1 large or 2 small red bell pepper chopped
5 cups chicken broth
1 28 oz. can crushed tomatoes* (called for 35 oz. of plum tomatoes crushed)
1 8 oz. can tomato sauce* (added to make up for different in tomatoes)
1 10 oz. bad of frozen corn dethawed and drained
1 oz. unsweetened chocolate
1/4 lb. fennel sausage cooked and chopped* (added by carla jeanne)
1 lb. ground turkey* (added by carla jeanne)

chop onions, garlic and pepperoncini's together and add to heated stockpan
with olive oil.  sautee till soft, bout 15 minutes.  add broth, tomatoes
and sauce along with the beans and bring to boil.  simmer for 1 hour and
stir occasionally.  add chopped bell pepper and simmer for another hour 
till beans are done.  then fry up (no oil necessary, you won't
think so at first but trust me) ground turkey till there is NO more
pink left.  (remember that this is turkey and it needs to be fully cooked)
and once it is, add your cooked sausage.  (the sausage is in the recipe
mostly for the flavor and it does give alot of spice to the turkey so
i recommend it, any kind of sausage) add to the pot of beans and stir.
after everything is well mixed add corn and stir in.  take pot off heat 
and swirl in chocolate.  stir well and serve.

red onion relish:
----------------

1 large red onion chopped
1/4 cup parsley chopped
1/8 t. salt
1/8 t. sugar
3 T red wine vinegar
2 T olive oil

mix all ingredients together and let stand at room temperature for 30
minutes.  stir well before serving.  refrigerate after for one week.

enjoy!

cj

	This White Chili from Bon Appetit March 1991 is tasty!  
    When I made it, I cut down on the volume of chicken and beans, 
    so that I could work it into Weight Watchers.  I also had to add
    some water during the late stage of simmering, because it was 
    getting too thick for my liking.
    
Timothy's White Chili
======================
    
1 lb. dried Great Northern white beans, rinsed, picked over

2 lbs. boneless chicken breasts

1 T olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 4-oz. cans chopped mild green chlies [I used fresh]
2 tsp ground cumin
1 1/2 tsp dried oregano, crumbled
1/4 tsp ground cloves
1/4 tsp cayenne pepper
6 cups chicken stock or canned broth

3 cups grated Moneterey Jack cheese (about 12 oz.)
Sour cream
Salsa
Chopped fresh cilantro


Place beans in heavy large pot.  Add enough cold water to cover by at least 3
inches and soak overnight.

Place chicken in heavy large saucepan.  Add cold water to cover and bring to
simmer.  Cook until just tender, about 15 minutes.  Drain and cool.  Remove
skin.  Cut chicken into cubes.

Drain beans.  Heat oil in same pot over medium-high heat.  Add onions and saute
until translucent, about 10 minutes.   Stir in garlic, then chilies, cumin,
oregano, cloves and cayenne and saute 2 minutes.  Add beans and stock and bring
to boil.  Reduce heat and simmer until beans are very tender, stirring
occasionally, about 2 hours.  (Can be prepared 1 day ahead.  Cover and
refrigerate.  Bring to simmer before continuing.)

Add chicken and 1 cup cheese to chili and stir until cheese melts.  Season to
taste with salt and pepper.  Ladle chili into bowls.  Serve with remaining
cheese and salsa.

    This sounds absolutely delicious....I've also heard that you can
    substitute Brown Sugar to cut the acid of the tomato if the chocolate 
    is a problem...also  have heard & used if you happen to make a dish
    that turns out too salty you put a couple of carrots in and they will
    absorb a lot of the excess salt....it works !

    There are lots of chili recipes in this conference, but this seemed
    like the most appropriate one to reply to (rather than start a new
    note) with this article...
    
      The Chile Pepper Counterculture
	      Robb Walsh 
         Austin Chronicle
         Friday, May 3, 1991

Endorphins, those natural drugs that are 100 to 1,000 times more
powerful than morphine, are released into our brain when we eat hot
chile peppers, according to a New Mexico University scientist.  Like
other psychotropics, including peyote, coca and tobacco, chile peppers
alter our state of consciousness.  In the case of chile peppers the
high is non-hallucinogenic, but it is addictive.  Experimental
psychologist Frank Etscorn of the New Mexico Institute of Mining and
Technology told the New Mexico Chile Conference that chile addicts are
hooked on endorphins.  "We get slightly strung out, but it's no big
deal," he says.

Getting a runner's high without the running may be a bigger deal than
Etscorn imagines.  It also explains a lot about the perverse
psychology of chile-pepper lovers.  Eating more chile peppers produces
more pain, more pain produces more endorphins.  Maintaining a steady
burn has been called "mouth surfing" by many observers of the emerging
chile pepper counterculture.  The endorphins and physical sensations
that flood the brain when a chile addict bites into a pepper suddenly
interrupt the thought processes and overwhelm the senses.  This
phenomenon has been described by doctors as a "rush."  According to
Dr. Weil, a physician quoted by Austin chile expert Jean Andrews,
chile junkies "glide along on the strong stimulation, experiencing it
as something between pleasure and pain that ... brings on a high state
of consciousness."

Psychologist Paul Rozin, whose studies on chile-pepper lovers provide
many clues to their behavior, has written that chile eaters have
several motivations.  Chile eating, according to Rozin, is one of
those "benignly masochistic" activities that provide thrills, like
horror movies, swimming in icy water or parachute jumping.  A more
primal motivation for chile eating and a clue to the introduction of
chile peppers into the human diet is the physiological phenomenon
known as "gustatory sweating."

In her book, _Chile Peppers_, author Jan Andrews reviews studies of
gustatory sweating which show that this unique kind of perspiration of
the face and scalp is induced by eating chile peppers in hot weather.
This probably explains the connection between hot food and the
tropics.  But tropical chile eaters get just as hooked on the thrills
as they do on the cooling effects of gustatory sweating.  Although
gustatory sweating does not occur at all in cool weather, once a chile
eater gets hooked, the habit continues regardless of the temperature.
The growth of the chile-pepper counterculture into the far reaches of
the temperate zone seems to indicate that cooling perspiration is not
the only reason people develop the habit.

The chile-pepper counterculture is growing fast; between the early
1970s and the early 1980s, the American Spice Trade Association
reported that imports of all dried red peppers jumped 61 percent.
Chile pepper production in New Mexico has almost doubled.  Thai,
Szechuan, Mexican, Cajun and other hot foods are popular in New
England and Minnesota.  Rumor has it that some former marijuana
smokers who used to grow a few plants in the basement have found a new
use for their growlights and imported bat guano.  They are using the
exotic farm equipment to turn out chile peppers as hot as the ones in
the tropics.  There's something happening here.

Faith Popcorn, the Madison Avenue marketing-trend analyst to Fortune
500 companies, has identified this trend as part of the "cocconing"
super trend.  People are staying at home and seeking "thrills" they
can experience without going anywhere.  Exotic food, especially hot
foods like chile peppers, are replacing the more exotic kinds of
"adventures" that the baby boomers have given up to stay home with the
kids. 

Can you hurt yourself with jalapenos?  According to the United States
Dispensatory, "Capsicum [chile pepper] is a local stimulant... that
differs from other local irritants in producing practically
no reddening of the skin even where there is a very severe subjective
sensation; while it has a pronounced irritant effect on the endings of
the sensatory nerves, it has little action upon capillary or other
blood vessels.  Therefore it does not cause blistering, even in high
concentrations." 

In fact, peppers have many medicinal benefits.  The Mayans and other
Indian cultures used hot peppers for respiratory problems.  Peppers
are expectorants--they aid congestion and digestion by causing more
throat secretions.  Hot peppers have also been found to aid in
dissolving blood clots.  Most importantly, they are a better source of
Vitamin C and A than most other fruits and vegetables.  In fact the
Hungarian scientist who won a Nobel Prize for discovering Vitamin C
relied on paprika peppers as a source for large amounts of the
substance.

There are some scientists who feel that peppers my cause some damage
to the stomach and taste buds, but they are in the minority.
Gastroenterologists in India report inflammation using pure capsicin,
the heat-producing chemical substance in peppers.  Studies by Paul
Rozin have shown that people used to eating lots of peppers lose some
ability to detect the heat after awhile.  That is, in laboratory
testing, hot-pepper lovers couldn't detect any heat at all when given
chile extract in extremely low concentrations, while regular subjects
could.  You can conclude from this that a tolerance to chiles is
acquired.  But to say that some damage is caused, some taste bud
burnout has occurred, is a more suspect conclusion.  It is the pain
receptors in the mouth that detect chiles, not the taste buds.
Capsicin, the chemical causing the burn, is completely tasteless.

The overwhelming body of opinion indicates that the pain of peppers is
intense but causes no real damage.  That's why blistering or reddening
is not associated with pepper pain.  People with ulcers should avoid
peppers because of the effect peppers have on gastric secretions.
Peppers cause more digestive juices to flow, but it is the stomach
liquid, not the pepper itself, that will aggravate the ulcer.  Of
course, from a pure pain point of view, eating chile peppers when you
have an ulcer is not a good idea anyway.  But otherwise, don't worry
about hurting yourself eating chile peppers.

-------------------

"Peppers, the Domesticated Capsicums" by Jean Andrews, University of
Texas Press, is now available in a new soft cover edition, $32.92 at
most bookstores.  
    hot dishes for company I often fry most of the hot peppers seperately
    in some olive oil, and serve them on the side.  That way those of
    us with an asbestos constitution can add them as desired.  By the
    way, cauterization *IS* a common treatment for the ailment you referred
    to, isn't it?  ;-)

    

    Chili Colorado is Red Chile. Colorado means Red in Spainsh. Chile
    Colorado is pronounced:
    CHEE-as in Chitos, 
    LE--as in lead, 
    CO--as in coworker,
    LO--as in low,
    RA--as in raw,
    DO--as in doe.  Althogether now....Chile Colorado...or
    				Chee-le Co-low-raw-doe 
    not Cow lo rado
    
    The chile files are to be found on .....    2B::CHILI
        Just ADD ENTRY 2B::CHILE and your all set!    

    There are many recipes on how to make Chile Rojo or Chile Colorado 
    which is the same thing....red chile. Chances are you will not
    see many recipes titled Chile Colorado as it is mostly refered to 
    as Chile Rojo or just plain red chile. If you see a red chile recipe 
    then chances are it is what you are looking for. Take your pick. 
    Good luck!

        Ben

	Too bad there's no such thing as Chili Reikjavik.  We could
	have a field day.

Well, you could always soak red chili pods in warm water till soft, then blend 
with several ice cubes until smooth and slushy.  

Chili Reikjavik can be served over frozen burritos or frozen enchiladas, but
it's best over refrozen beans.

(I'll leave the pronunciation to the specialists...)

    
    I can't post someone else's note, but I can certainly point you 
    towards it.  If you want to try what I feel is a superb chili recipe,
    check out note 128 in the RUSURE::CHILI conference.
    
    The only mods I made were that I only used two pounds of ground beef,
    no oil, and I added a can of kidney beans (rinsed). I also omitted the
    pork.  I just wanted to cut down on the fat content a bit. In phase II,
    just simmer it a bit longer to obtain the thickness you like.  IMO,
    this is the best chili recipe I've tried in aa long time. Even with the
    mods I made, it was still excellent.
    
    Press KP7 to add the chili conference, or type
    
    ADD ENT RUSURE::CHILI
    
    

    
    ANSWER
    

    Hi,
      Is Chili high in calories?  I want to make it for a friend who is on
    a diet and was wondering if it will be the right thing to do.  Thanks
    for any info..
    

    You can make chili lower in calories and fat. Just cut out the oils and
    use lean meat and fresh veggies/legumes.
    
    I don't see why your friend wouldn't appreciate it, I know I would!
    
    ~beth

      Thanks for the idea.  I think I will make it with ground turkey instead
      of beef.  
     

Ground turkey is not all that much leaner than lean ground beef.  If you want 
lean, go with cubed turkey breast or cubed lean beef.  Simmer and shred, 
discarding any fat that floats.  Also, remember that legumes are fairly high in
calories, too, so, go easy on the beans.

       Here's a chili recipe that's delicious and very low fat; it uses
       lentils and no meat:
       
       Olive oil 
       1 large onion, peeled and coarsely chopped  
       1 carrot, peeled, quartered, and cut in �" pieces 
       1 red pepper, seeded and coarsely chopped 
       4 oz water 
       6 or 8 oz. dry lentils 
       1 can of chick peas, drained (GOYA brand is best) 
       1 T chili powder (hot or mild)
       1 or 2 T cumin powder 
       1 t. coriander 
       1 large (20 oz?) can of tomatoes 
       1 T tomato 
       paste salt and pepper

       Over medium heat,  saute the onion and carrots in the oil until
       the onion is translucent and the carrot is soft.  Add the red
       pepper, lentils, water, chick peas, chili powder, cumin, and
       coriander.  Stir, cook for a few seconds, and reduce the heat to
       low.  Add the canned tomatoes (including the liquid in the can),
       breaking them up slightly, and the tomato paste; add salt and
       pepper to taste.  Cook for at least 45 minutes, adding water if
       you prefer a thinner chili or if more liquid is needed to soften
       the lentils.  To make a spicier chili, add �t. of cayenne pepper
       when you add the other spices.

Whether or not that recipe is low-fat depends on how much oil in involved.  
Your recipe doesn't say how much to use.

--PSW

       re .60:
       
       Use only as much olive oil as you need to saute the onions; sorry
       that might not be clear to some people.  The exact amount depends
       on the size and material of the cooking utensil you use.
       
       > Whether or not that recipe is low-fat depends on how much oil in
       > involved.  
       
       No, the extent to which a recipe is low-fat depends on how much
       fat is used, regardless of the source.  While oil is all fat (a Tb
       of oil is about 9 grams, so a Tb of oil has 9 grams of fat), other
       ingredients can also have fat.  In chili, ground meat or turkey
       has fat -- a pound of lean (85% lean) ground beef has about 68
       grams of fat, and a pound of ground turkey (93% lean) has about 32
       grams of fat.  (You can, of course, reduce some, but by no means
       all, of the fat by sauteing the ground meat and pouring off the
       fat.)
       
       --Mr Topaz

>       > Whether or not that recipe is low-fat depends on how much oil in
>       > involved.  
>       
>       No, the extent to which a recipe is low-fat depends on how much
>       fat is used, regardless of the source.

Please read what I wrote.  I didn't say "a recipe", I said *that* recipe.  All 
of the ingredients except for the vegetable oil are relatively low in fat, so 
the oil is for all practical purposes the only fat source in the recipe.

--PSW

       Your point is well taken; I did not read your note carefully enough.
       
       --Mr Topaz

    Does anyone have a recipe for vegetarian chili?  Most of the recipes in
    here have meat in them.  I'd be especially interested in a recipe that
    had a mix of beans, or black beans.  (Great black bean chili at Green's
    in San Francisco - anyne got a recipe for that?)
    
    D!

    Have you looked in 2B::CHILI?? Note 43 has a couple recipes, and I'm
    sure there are a couple other notes also...
    
    Edd

    When I made vegetarian chili I kinda made it up as I went along
    rather than using a recipe.  To replace the ground beef I used
    bulger wheat.  Veggies I added included onions, green pepper, dark and 
    light kidney beans and pinto beans, diced carrots, and corn (I used
    frozen).  Add your usual chili seasonings and tomato base...  That's it!

    I've tried it with ground turkey, too.  But I've gotta admit that I much 
    prefer it with the ground beef!

    Cara

>    had a mix of beans, or black beans.  (Great black bean chili at Green's
>    in San Francisco - anyne got a recipe for that?)

   There is a Greens cookbook by the folks at the restaurant,
   so it should be possble to find.

   I haven't seen the recipe, but the restaurant is great!

   - Jim

	I found this terrific recipe for chicken chili in the Cooking
	Light magazine recently.  I searched this string and was
	surprised to find only one chicken chili recipe and it was
	a white chili at that.  This one is a red chili and was absolutely
	delicious!

	Karen

			Chunky Chicken Chili

	Vegetable cooking spray
	1-1/2 C chopped onion
	1 C chopped green bell pepper
	3 jalapeno peppers, chopped
	3 cloves garlic, minced
	2 T chili powder
	2 tsp ground cumin
	1/2 tsp dried whole oregano
	2 C bite sized cooked chicken breast (1 pound)			
	2 C bite sized cooked chicken thigh (1 pound)
	1 C water
	1/2 tsp ground red pepper
	1/4 tsp black pepper
	1 T Worcestershire sauce
	1 T Dijon mustard
	1 (14-1/2 oz) can no-salt added stewed tomatoes
	1 (13-3/4 oz) can no-salt added chicken broth
	1 (12 oz) bottle reduced-calorie chili sauce
	1 (16 oz) can Great Northern beans, drained
	1-1/4 C peeled, diced avocado
	1-1/2 C chopped purple onion
	1/2 C plus 2 T plain nonfat yogurt

	Coat a dutch oven with cooking spray; place over medium heat
	until hot.  Add onion and next 3 ingredients; saute 5 minutes.
	Add chili powder, cumin, and oregano; cook 2 minutes.  Add chicken,
	1 C water, and next 7 ingredients; bring to a bool.  Cover, reduce
	heat, and simmer 20 minutes.

	Add beans, and cook 5 minutes.  Ladle chili into individual soup 
	bowls; top each with avocado, onion, and yogurt.  Yield: 9
	cups (servinge size: 1 C chili, 2 T avocado, 2 T onion, 1 T yogurt).
	Calories: 300.  Fat, 9.8 g.


	MY MODIFICATIONS:  

	1.  For the chicken, I used all white meat and I did not precook it.
            I just chopped it up raw and tossed it in to cook in the stew.
	    I simmered 30 minutes, instead of 20.  This reduces the fat
	    content even more by using just white meat.
	2.  I didn't have chicken broth so I used water with chicken 
	    boullion cubes (and they were not low salt).
	3.  DelMonte has Mexican style stewed tomatoes (not low salt) that
	    I used.  
	4.  I didn't use reduced calorie chili sauce... this was by accident.
            However, this is an essential ingredient.  I bought the Stop
	    and Shop brand since it was much cheaper.
	5.  I used 2 cans of kidney beans instead of 1 can Great Northern.
	6.  I didn't bother with the avocado, purple onion, or yogurt and
	    didn't even miss them.  Leaving out the avocado also reduces
	    the fat content.

	MY COMMENTS:

	This chili is fantastic!  Only thing is, there is alot of
	water in it so it comes out more like a soup than a thick chili.  
	I might leave out that cup of water next time.

    What exactly is chili sauce?  And what is the reduced calories version
    as opposed to the regular one?
    
    (I would have thought chili sauce = salsa, but it's hard to reduce
    calories on something made entirely from vegetables.)
    
    D!

    The only chili sauce that I can think of is one made by Heinz.  It is
    basically ketchup with some ground chile added to it.  I suppose they
    could cut down on the amount of sugar added and call it reduced calorie
    (aren't there reduced calorie ketchups out there?).

    	In Asian markets, you can often find bottles of "chile sauce" which
    is considerably different from the Heinz version. It's more like a
    Tabasco sauce in consistency.

	re: chili sauce...

	The stuff I used was like catsup with some zip (probably chili).
	It was labeled chili sauce and was near the catsup in the grocery
	store.  Heintz brand cost twice as much as Stop and Shop brand.
        Like I said, I didn't use the reduced calorie version but I 
	mainly watch my fats and chili sauce, reduced calorie or not, has
	no fat.

	I would definately not use 12 oz of chili sauce that is like
	tabasco!  You'd never be able to eat this chili!

	Please, if anybody tries the recipe, I'd like to hear what you
	think!

	Karen

Chinese home-made chili sauce consists of frying garlic, shallots (some also
include ginger), with freshly ground chilies (sp?)

South-East Asian versions include blachan (prawn paste).. very pongy but 
delicious!  

I guess there'd be room for calorie reductions here, although personally,
I'd suffer the calories.

:)
Joyce

> South-East Asian versions include blachan (prawn paste).. very pongy but 
    								 ^^^^^
    What's this? It's not in my dictionary.
    
      John

re -1  :)  umm.. extremely aromatic.

    
    That is almost exactly like my chili....hmmm, you get this from the
    Crockery Cookbook?! That is where I got mine. But now I have cummin to
    add some more heat to it, and I may use 1 can kidney and 1 can smaller
    kidney beans to make it differently. I also saute the veggies but use
    1 4 oz can green chili's, Red Hot Mexican Chili Powder, Coarse Black
    pepper, but that may be switched to seasoned black pepper this time!
    Now I want to make a chili this week!
    
    

    
    Ok I made a big batch of chili the other day and it is missing
    something.  Noone will eat it because it is too bland.
    
    I used
    2 lbs hamburger
    1 c onion
    1 c pepper
    2 40 oz. cans tomatoes
    2 cans tomato paste
    6 Tb chili powder
    3 Tb tabasco sauce
    1 lb. pinto beans
    
    It tastes like nothing.  What could be wrong?
    
    Pam

    Pam,
    
    My guess is too much tomato stuff.  Maybe if you add some more ground
    hamburger that you cooked with onion and some hot peppers?
    
    ~beth

	I would add another can of beans, 1 can chopped chili peppers, and
	some cumin to taste.

	Laura

    No cumin?  I think it might be too much tomato, too.  And how old is
    your chili powder and Tobasco?  I have noticed that when I have it for
    a long time, they lose their flavor.  --S

    Yeah, I forgot chile peppers!  Either chopped fresh jalapenos or dried
    red chiles.  --S

    I see no salt. Tomatoes are particularly bland, requiring a fair amount
    of salt. This amount of ingredients would require at least 1 Tbsp just
    to start tasting of anything. I would probably add 1 1/2 Tbsp, while
    those who like a salty diet may want 2-3 Tbsp.
    
    I assume the pepper in your recipe is bell pepper. In which case a good
    dose of ordinary pepper may pep your dish up further.
    
    Angus

I agree with Angus.  The last time I got a little overzealous with cutting down
on salt, it was with chili.  I happened to use salt free tomato products as
well.  The result was blandness, and unbalanced flavors.  Notably, the onions
tasted the stongest, even though there was a healthy dose of garlic.  

Take a small amount and see if adding salt to it changes the flavors at all.  If
so, then either add some to the whole batch or advise people accordingly when
served.

Pam,

Another addition you should try is sugar, just a little, like 1/2 tsp.  It
won't add sweetness, but it helps bring out the flavors and keeps the chili from
tasting flat.

Laura

    Pam,
    
    I add a couple of tablespoons of vinegar or elmon juice to spark things
    up without adding salt.  Also I agree, more cumin is in order, most
    chili powders don't have enough.  We also add some oregeno to ours and
    sometimes  epasote when I have some.  How much garlic did you put in?  
    
    meg

	Meg,

	What is epasote?  I thought I was pretty knowledgable about
	ingredients, but haven't heard of this one yet.

	Laura

    	It's an herb used in Mexican cooking, most often with bean dishes
    but occasionally to flavor salsas. It's pretty easy to grow too. Oh,
    and ants hate the stuff. When I had a problem with ants and was told
    this, I clipped off leaves and threw them around the border of my house
    where I saw a lot of ant activity. They definitely didn't seem to like
    the scent.

Does it have another name by which me might know it? Like, cumin or
something?

Art

    Epasote is epasote.  It is a medicinal-smelling herb, which used in
    small doses really boosts the flavor of beans.  It is also reputed to
    reduce flatulence and is used in my garden to repell bean beetles, the
    bane of my beans' existances.  
    
    meg

Sounds like a miracle herb, I'll have to look for it!

Thanks!
Laura

    And the answer to the bland flavour was......?
    
    Angus

    IMHO-
    too much tomato stuff (as stated)
    need cumin/lots (as stated)
    needs beer/dark
    needs beef/consomme
    
    needs/RUSURE::CHILI
    
    SteveS

    Thanks everybody,
    
    I can't tell you what I did to fix it because I ended up freezing
    it until I decided what to do.  Well, I went out and bought some
    cumin and more meat.  I will be adding those and more onions 
    and peppers.  
    
    If that doesn't work, I try some beer and consomme.
    
    I'll let you know how it worked sometime this week when we have it
    for dinner.
    
    Pam
    
    p.s. my husband had some for lunch last week and added ketchup
    and said it tasted better - but yuck!  I'd rather come up with
    a 'real' solution.
    

Well, it is getting to be a chili time of year so perhaps this entry will warm
your hearts and spark some interest.  This is a new recipe that I created last
winter.  My original chili is just fine, thank you, but I was interested in
creating a variation that really was really bursting with the flavor of chiles. 
For me, a key to this recipe is the Pendery's Top Hat chile blend.  For those of
that haven't discovered Pendery's, I urge you to try them out.  Good stuff!  But
if you don't have it...substitute your own favorite.  That's part of what makes
cooking fun.


Dave's Big Red


1 28oz can    crushed tomatoes (preferably lo-salt)
32 oz	      beef broth
1 lb          ground pork
1 lb          lean ground beef
2 lbs         beef round (coarse chili grind)
6 T           Pendery's Top Hat chile blend
1 T           ground cumin
2 T           cider vinegar
1 T           Paprika
1 t           salt
1 T           Mexican oregano
3             dried hot chiles, crushed (use your favorite)
6 cloves      garlic minced
2             bay leaves
2             medium onions chopped
2 cans        anaheim chilis chopped (or 6 fresh roasted chiles)
1/4 C         chopped jalepenos
	      ground black peppercorns
1/4 C         olive oil

Brown the ground beef, drain and set aside. Heat the olive oil over
medium-high heat.  Add the beef round and ground black pepper to taste,
to the pot. Break up any lumps and cook, stirring occasionally until the
meat is evenly browned.

Stir in the ground chili powder, salt, cumin, garlic, bay leaf and
onions.  Add beef broth to barely cover.  Bring to a boil, then lower
the heat and simmer, uncovered, for 30 minutes (adding more water if
necessary).

Stir the crushed red chilies into the meat mixture. Add the ground meats,
vinegar, oregano and paprika.  Add the tomatoes, the remaining beef
broth Anaheim chilis, jalepenos and mix well.  Simmer, uncovered, over
low heat for 2 hours, stirring often.

For best results allow chili to cool completely and then reheat.

    	I have looked for Mexican oregeno before but have been unable to
    find it. I even looked for seed so I could grow it but couldn't find
    the seed anywhere. Where can this elusive stuff be found (in the MA/NH
    area)?

Steve,

I can usually find it in most markets that have a large display for Spice Island
spices.  Spice Island is the only commercial spice supplier that I know of that
has it in their line.  Also it can ordered from most places that specialize in
southwestern cooking needs (Pendery's for example).

FWIW - I've been using Mexican oregano for a while now and as long as I can find
it I'll continue to use it.  But truthfully I've come to the conclusion that
it's so similar to the Mediterranean stuff that I wouldn't hesitate to make the
substitution.  The MExican is milder though, so I might use 1/2 to 3/4 as much
of the Mediterranean.

dave