LJWorld.com weblogs At Random
Posted
by Ronda Miller
December 15, 2008 at 1:12 p.m.
Chili: How Do You Like It?
Some people like it with beef, pork or a combination. Others want it as I do with an even mix of meat and beans.
I have to have a lot of saltines crumbled in it to eat it, but I also like a mound of cottage cheese, sprinkles of sharp cheddar cheese and lots of hot sauce on top.
How do you like your chili? Hot, medium, mild?
Do you want it with sour cream, grated cheese, cottage cheese, or something else?
What do you eat with it? For me it is cornbread.....never big_prunes......
and 45 others
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Comments
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Logan72 (Alia Ahmed) says…
I like chili with ground beef and kidney beans, lots of saltines and shredded cheese. My favorite soup is potato soup with egg dumplings in it. Yum! I had some last night.
justbegintowrite (Ronda Miller) says…
Alia, I have honestly never had potato soup with egg dumplings in it...is that home made? If so then please post the recipe on the backyard fence blog about recipes. Yum...I do love a great potato soup as well. Who has the best chili when you have eated it out? I think Wendys is great as well as Shake N Steak.
Logan72 (Alia Ahmed) says…
I'm kind of picky about eating chili out, but agree with you at Wendy's chili, which is excellent over a baked potato.
autie (anonymous) says…
fairly basic chili with ground beef, Williams seasoning...bush's beans...a big handful of fritos in the bottom of the bowl..then the chili add grated cheese and hot picante sauce.....Sort of like the Sonic's old frito chili pie with some extra added zip.
Informed (anonymous) says…
I like my chili with chunks of beef and/or pork. I don't care much for the ground beef style. Lots of onions, garlic and peppers (hot and sweet ones) are a must. For the beans, I like red beans, not kidney beans. Although sometimes I make it with a variety of beans. But then my "east coastedness" kicks in: I serve the chili over white rice. Pass the hot sauce. Marie Sharp's, from Belize, is my favorite!
justbegintowrite (Ronda Miller) says…
autie, I had forgotten about fritos in the bottom of the bowl....I have not had it that way (or had fritos) for such a long time. I'l have to try it again....Are you having your current chili batch over fritos? Or just with cornbread?Alia, yes, chili over a potato....over a hot dog for a chili dog.....lots of ketchup and then pull the hot dog out right before you take a bite and feed it (the hotdog) to the dog.
justbegintowrite (Ronda Miller) says…
Chili over rice....sounds like a complete meal to me...Anybody eat a piece of fruit with their chili? I seem to think apple slices or a little cuite tangerine go best....lots of milk.....Informed....where do you get the sauce without going to Belize? Although the trip sounds like a fine idea - yum, hot and sweet peppers mixed in...Submit that recipe, please!
snap_pop_no_crackle (anonymous) says…
Half beef, half buffalo. I use the Wick Fowler's seasoning as a starting point & substitute salsa for the tomato sauce. No beans.Eaten with sharp cheddar cheese & saltine crackers.
justbegintowrite (Ronda Miller) says…
snap, I have never had chili with buffalo.....it sounds terrific though....but I usually have to have beans...worth a try at something new, however. I have not used Fowler's seasoning, but I like the idea of substituting salsa for tomato sauce. I love green chili but haven't had it for some time.....New Mexico in the mountains made by my brother about twenty eight years ago. It was the best....green chili and pork chunks....
autie (anonymous) says…
venison makes great chili too, also. Deer, elk, buffalo..so low in fat it allows the spices to do their job better..IMHO>
justbegintowrite (Ronda Miller) says…
autie, what no duck chili? ;) I am sure that deer and elk are great in chili...probably emu as well....We need to have a place that just sells specilized types of chili.
justmesis (anonymous) says…
I love chili. My husband and I have had it at least once a week now for about 2 months. We get it at Wendy's on the nights that we play cards. I also make a really good chili. I like mine spicy so I add a can of Ro-tel tomatoes to it. I agree with the cornbread but no crackers for me. My husband eats crackers with his. My chili has red beans and ground beef. About an even mixture. I like it thick with just a little juice. More like chili con carne. It has been a long time since I have had the fritos with it. HUM. I like sharp chedder or sour cream on top. I am going home and make a big pot of chili
justbegintowrite (Ronda Miller) says…
Hey, sis! How is the weather in Virginia? It is perfect chili fixing and eating weather here today....and for the next several months apparently..... I have eaten your chli before....it is great.
Informed (anonymous) says…
Ronda, you can order Marie Sharp's online. Just google it and then look for the places that have the lowest shipping costs. I like their sauces because they are not just hot for the sake of being hot; they have incredible flavor. I'm not such a big fan of Tabasco sauce because of the overwhelming vinegar flavor.And about the green chili... If this link comes through, it is a great recipe for chile verde. http://www.elise.com/recipes/archives... Like most recipes, use it as a guideline. I add less chicken stock and more peppers and tomatillos. I buy large roasts of pork butt when it's on sale and then freeze it, knowing that I can whip up a nice batch of chile verde or puerco pibil easily. I even keep frozen banana leaves around for the pibil.
meggers (anonymous) says…
With bison and spicy Italian sausage. In addition to the traditional beans, onions, chili spices, peppers, and tomatoes, I add portabella mushrooms and a little bit of brown sugar. This makes a nice balance of sweet and hot. The nice thing about the spicy Italian sausage is that it adds enough extra spice to the chili that you don't need to add so many seasonings to get it good and spicy. I also add whiskey, tequila, stout, or red wine for some extra flavor. Yellow zucchini or corn adds a nice colorful touch, as well. Serve it topped with medium or sharp cheddar and some corn bread or crackers. Viola!
snap_pop_no_crackle (anonymous) says…
I've used this salsa a couple of times with good results.http://www.sandersonfoods.com/v/vspfiles/V4_Backup/store/trad-med.htmlI also add a small chunk of dark chocolate to the chili about 30 minutes before it'll be done. About as much as two Hershey Kisses will be enough.
blue73harley (anonymous) says…
I think Runza has the best chili for a fast food joint.
formerlawrenceres (anonymous) says…
I always put ground beef and small chunks of johnsonville sausage in my chili. I also add green pepper, lots of onion, and lots of garlic. I also add two chilies in adobo sauce. I mince them very fine to add a unique flavor and spice to the chili. Its always good topped with cheese and sour cream. In my opinion nothing goes better with chili than cornbread!!
mmiller (anonymous) says…
Hi, Ronda!I love lots of crackers, hot sauce, beans and cheese with my chili. It can be a lethal combo! Look out! ;o)Speaking of soups and chilis, I made homemade chicken and noodles yesterday. Yummmm!! I cut up celery and carrots and mixed those with the chicken and egg noodles. It's soooo good!! Perfect for these bitterly cold days!!Which reminds me...Winter sucks!!! ughhhhhhh.
formerlawrenceres (anonymous) says…
Oh yum! I miss Runza. I must make a trip back to lawrence soon! I love that onion dip they have. Best dip for fries ever!
justbegintowrite (Ronda Miller) says…
Informed, that recipe for chili verde looks outstanding. I wish I had the ingredients for it in house so I could make some now. Nothing quite like the smell of chili simmering and knowing it will be ready to eat in a couple of hours.meggers, are you drinking all the beverages along with the chili? Is that a little chili with your wine? ;) Sounds very flavorful....I don't keep things like that around but I know they add a lot of flavor and appeal.snap, I'll try some with sausage one of these days....I love the idea of the slight hint of chocolate. Chocolate and brown sugar go a long way in adding flavor and adjusting the heat index.blue, I have never tried Runza's chili. Upon your recommendation I'll give it a shot.logic, I love white chili. Anytime I am out somewhere and see it is offered I can not resist. I never make it that way myself and don't really know why.former, I am with you on the cornbread....but I absolutely love a homemade flour tortialla....miller....your chicken soup sounds wonderful....Are you going to be able to join us on Sat. night at seven the 20th? We should have a get together and have a chili cook off sometime. I'm with you on this weather. :(former, I obviously do not know what to order at Runza. I guess it is around for a reason.
unelectable (anonymous) says…
chili is about texture as much as it is about flavor. I go with a combination of ground beef, coarse ground beef and chunks of beef, either stew meat or if feeling splurgy a cut up steak. Williams as a starter and then add more cumin and other spices. An onion or two cut up in a not-to-careful dice, a hot pepper or two diced and seeded, or not. Canned tomatoes, some diced, some whole (but squished by hand) and fresh tomatoes at the end. I add beans early in the process and they break down somewhat. This helps to thicken the chili and reduce the beans 'effect.' Cinnamon, brown sugar and chocolate in one form or another add a lovely level of flavor. All condiments are great. I eat chili over pasta. Cottage cheese is new to me but i'm willing to try new things. Venison is perfect for chili and would use whenever it's available.as a side note... chili has meat. period. "veggie chili" however wonderful, is stew.
pistachio (anonymous) says…
Cincinnati-style chili poured over spaghetti with onions and mild cheddar - the best!
justbegintowrite (Ronda Miller) says…
unelectable, you sound pretty sure of yourself with that chili recipe....I have never had it over pasta but I am sure it is great. I had to laugh when you said that child without meat is stew. For me stew has to have meat and without meat it is a soup....but not a chili. Where are you from? Curious as to if it is a regional lthing.pistachio, I love them by the way..... Cincinnati stye chili is what.....poured over sapghetti? I'll check it out....
snap_pop_no_crackle (anonymous) says…
There used to be a place in Jopin called Fred and Red's that did the chili over spaghetti thing. It was very good.
unelectable (anonymous) says…
I'm from just down the road a bit. For me soup is more broth than stuff and stew is more stuff than broth. Growing up i didn't care for soup so my mom would tell me it was stew and i would eat it.
unelectable (anonymous) says…
to clarify, i'm from just down the road a bit. I live in and love lawrence.
Gootsie (anonymous) says…
I have to have dill pickles in mine, along with crackers and cheese.
Pywacket (anonymous) says…
At this moment, I would like a tub of it under my desk to soak my cold toes in. My office is cold--there's a downside to having a big window to look out... I need to bring a warm blanket in, I guess. I've met very few pots of chili I didn't like. There was the memorable time my husband, in a fit of creativity, tried adding a little cinnamon and maple syrup to the chili. You don't want to know...I usually start by soaking a combination of great northern, big & little kidney, pinto, and black turtle beans in the big canner. Next day, I make the chili. We usually use hamburger, but slow-cooked pork, brisket, or other meats that can then be shredded, are also great. Or chicken, for a green chili. Would love to get some venison or buffalo for a change of pace.I like chili very hot, served with raw onions, shredded cheese, and tortilla chips. As my brother says, if your face doesn't break out in a sweat, the chili isn't hot enough. The wimpy kids like it somewhat milder, so I usually doctor my own bowl. After reading all these comments, I wish I had soaked some beans yesterday. Maybe I'll buy some canned ones on the way home and short-cut it this time.
justmesis (anonymous) says…
I will have to try the chili verdi. Sounds really good. Not chili eating weather here in Virginia. We are to hit 68' or higher today. But the bottom falls out tonight and we are to only be in the 40's tomorrow. I am really hoping for a while Christmas but I doubt we get one. That is the one time of the year that I really miss good old Kansas weather.
justbegintowrite (Ronda Miller) says…
justmesis....don't miss Kansas weather on my account. I would rather have sunny and warm for Christmas any day/year. Yes, that recipe for the chile verde looks wonderful....let me know if that is the one you make and how you all enjoy it.unelect.....I understand...things that happen when we are small affect us forever....My son would eat anything when he was little as long as I called it "junk soup"....things he would never eat otherwise. And it sure is a great way to clean out the frig..... Glad you are here in good ole Lawrence.....it is such a wonderful little city...We have it all here and really don't seem to lack for much.....sky scrapers if you are into that type of thing. okay....there is that missing ocean......pye....I enjoy cinnamon and nutmeg and ginger in about any soup or stew...I haven't tried it in chili but I am sure it would enhance the flavor and give it an island feel.....I would love to pour syrup over my cottege cheese while in my bowl of chili. Yummmm
The_Original_Bob (anonymous) says…
"I have to have dill pickles in mine" GootsieAre you pregnant?
justbegintowrite (Ronda Miller) says…
Bob, I did think that was a very strange combo....good question....Gootsie...we are waiting.
justmesis (anonymous) says…
I have tried dill pickles in my chili and liked it. My son-in-law makes a good chili with the kidney beans, ground beef and hot, hot sauce and peanut butter. Not bad.
coolmarv (anonymous) says…
How do you like your chilit? With a good medium bodied beer! Oh, you meant the chili. I like mine spicy. Wife and kids don't. Our basic chili is ground turkey, and equal cans of chili style beans to diced tomatoes. I like to add chipolte peppers to mine but any hot sauce will do. Gotta have cornbread (sweet) with that. Cheese. Bread and Butter pickles on the side. Beer. If we are not in a hurry (hardly ever) I like diced pork or beef, cooked with onions in a darker beer. Lots of beans, kidney and red. Oh, and beer did I mention that. I never even think about eating chili out. Just one of those things I have to make myself.
justmesis (anonymous) says…
We have a resturant here that starts you out with a sampler platter of four different chili's. Cinncinati, Texas Hot, turkey and vegetarian. The Cinninati chili has a sweet taste and is good over spagetti. They also have the chili with the frito's bowl.
autie (anonymous) says…
would that be Joplin, snap?
Informed (anonymous) says…
I was just coming over to post about the beer, coolmarv, but you beat me to it. Beer and chili; it's a must. After all this chili talk I think I'll be heading to Hy-Vee later today to get a few pounds of tomatillos. I predict some Chile Verde on the horizon. Now if I could only find a good local tortilleria for some homemade corn tortillas. I've found one brand that's adequate, but it's only sold at the 23rd St. Hy-Vee. Flour tortillas are okay if they're homemade, but after living in CA for a while, I much prefer corn.
snap_pop_no_crackle (anonymous) says…
"autie (Anonymous) says… would that be Joplin, snap?"Yup, there was a temporary shortage of 'l's this morning.
The_Original_Bob (anonymous) says…
"Bob, I did think that was a very strange combo" RonadaHey, at least she doesn't put cottage cheese in it.
liggyon (David Lignell) says…
I'm with coolmarv, I have to have beer with my chili. Also, it needs to be 4 to 5 stars on the heat scale.
riverdrifter (anonymous) says…
Venison chilli made with stew meat, not ground. Slow cook the meat in a crock pot first. Onions, tomatoes, bush's beans. Four alarm fire hot and very thick, not soupy. A similar dish is venison guisado ("meat with seasonings")which I like very much.
Jillster (anonymous) says…
My favorite chili is Taylor's Mexican Chili. They make it in my father's hometown in Illinois, and it's a regional favorite. People either love it or hate it, and I love it! I need to order in a case, since I'm completely out. :(
schula (anonymous) says…
I like mine with ground beef, chili powder, garlic powder, onion, italian seasonings, tomato sauce, a little bit of salsa and Brooks' Hot & Spicy Chili Beans and Brooks Chili Hot Beans (hard to find both flavors in Lawrence). After all done, I like to put saltines, ketchup and cheddar cheese on top. I also like to eat it with cornbread. I will be making this for dinner tonight.
justbegintowrite (Ronda Miller) says…
Jill, It must be good if you order by the case....Hey, don't knock cottege cheese until you've tried it....I can not imagine drinking beer with chili, but I can't handle the taste of beer unless it is in the food.river, just the description you gave sounds delightful.....is it dinner time yet? Or do you call it supper? That could be another blog....bob.....did you just call me Ronada....again....:) You realize gnome has been calling me that ever since the first time you slipped up...or was it ever a slip? cottege cheese is terrific....cools it down....adds your milk and dairy product to the meal to make it a healthy full meal deal......informed....and cool marv.....dark beer, regular....or light? Which is best with chili?.snap...no shortage of l's....but did you notice this...."sapghetti?" there is apparently a shortage of glasses around my house as usual...I had to laugh at that one.....DavidL....was that four or five beers on the side?
justbegintowrite (Ronda Miller) says…
schula, you must have posted the same time I was.....yep...a lot of chili eating tonight and tomorrow.......
Informed (anonymous) says…
Ronda, you got me thinking about which beer is best with chili. My initial answer? Cold, of course. Actually, I like wheat beer, especially Free State's Wheat State Golden. Corona would also be great, as would a nice pale ale -- the same one you'd put in cheese soup. I'm sure others here can offer their favorite beer recommendations.
justbegintowrite (Ronda Miller) says…
Cheese soup...yes, that is a great one with pale ale. I need to go to Free State and start experimenting with the different types of beer. I know they have a lot of variety....surely I would like one of them...or learn to like one...or more...
Informed (anonymous) says…
You can get a beer 'sampler plate' at Free State. If you tell your server or the bartender what you like and don't like about beer, they can get you the right samples.
justbegintowrite (Ronda Miller) says…
multi, you are so wicked....but a good thought. informed, I didn't realize they did that. I'll make plans to go and check it out. How many samples do you get....do they help you up from under the table? ;)
The_Original_Bob (anonymous) says…
"I need to go to Free State and start experimenting with the different types of beer"The wife likes the Wheat. The Cheddar Ale soup is something I get a cup of everytime I eat there.I just pulled some chili out of the freezer. I'm not sure Lawrence's sewer system can handle all of us eating chili tonight. Ronada, I think what you did is somehow illegal or sometime tomorrow chili will be the next thing banned in Lawrence.
justbegintowrite (Ronda Miller) says…
Bob, well I am probably the only one on here who won't be having chili...I feel too sick and in too much pain to attempt to make it. I love the thought of Cheddar Ale ...that sounds wonderful. Thanks for the tip on the Wheat beer...I'll give it a try....and just maybe my son can be talked into going out and getting some chili...Wendys isn't that far away.For those of you who work in a close setting, like an office, tomorrow....take nose plugs and be prepared to hear some most unusual noises....the sewer system will be tested.
The_Original_Bob (anonymous) says…
MD -I usually make about 3 gallons of chili the first cold snap in November. Eat on it for a couple days and then freeze the rest and I got me some chili on call for the whole winter.
MissinLawrence (anonymous) says…
Hey Ronda!!How about some White Chicken Chili!! It's the best (not a huge beef fan). Lots of cream cheese, corn (i put between 2-3 different types of corn in it, reallly good!!), obviously chicken, williams chicken chili mix to it, and some great northern white beans. I also add just a little bit of monterey jack cheese to it for a little somethin extra. If I want spicy, I'll add some hot sauce to it.I serve it with some homemade cornbread....If it wasnt 30 cent wings at Applebees tonight in Emporia, I would be making this, maybe tomorrow night.
MissinLawrence (anonymous) says…
Multi---Its over by Walmart, just south of the Taco Bell.Sounds kinda like it. I know some people who use little chunks of pork, instead of the chicken....
The_Original_Bob (anonymous) says…
Someone post a pork chili recipe.
jaywalker (anonymous) says…
Shredded cheddar, onions, and sour cream on top. And if I'm making it I use Hershey's chocolate bars to bring out the flavors of the meat and spices, particularly good with beef or venison. That's my secret ingredient (Shhhh! don't tell anybody!) Gives the chili a rich, darker color too.
g_rock (anonymous) says…
Here I thought we were talking about the cold weather and wanted to snuggle!Veggie chili with lots of onion on top. Then no one wants to snuggle with me and my onion breath though.
short_one (anonymous) says…
Just cookedup a big pot of Cincinnati chili tonight and will have with spaghetti and plenty of cheese tomorrow. Lots of cinnamon, allspice and cumin...yummm
Informed (anonymous) says…
Hey, T_O_B, I posted this chile verde recipe earlier, but here it is again... http://www.elise.com/recipes/archives... It's a green chili, made with green chiles, tomatillos and pork. Awesome! And easy. Make this and you will be the hero of the night!If you were asking about a red chili, just use pork in place of the beef. Maybe add a few extra pinches of cumin.
tangential_reasoners_anonymous (anonymous) says…
Hot !(What was the question?)
The_Original_Bob (anonymous) says…
Informed - Thanks! Might try it out tomorrow during the snowstorm.
riverdrifter (anonymous) says…
Pacifico goes very well with washing down thermo-nuclear chilli. Then again, Pacifico is good for washing down an endive salad. Then there was the time we infused a half gallon of Stoli with cucumbers for a week, froze it and had it straight with chilli. Bad idea: 3 flatulant drunks in an Airstream.
stuckinthemiddle (anonymous) says…
goat meat, chilies, onion, garlic, salt and pepper…served with steamed corn tortillas…that's it... that's chili...
justbegintowrite (Ronda Miller) says…
goat meat? now that is one chili I have not tried and probably wouldn't try. Anyone have a Sarah Palin moose chili recipe? Just kidding....So I am feeling much better today...my son did make it to Wendy's last night to get some chili for me....forgot the frosty...his sister would have made him go back for it...I did not. That would have been above and beyond expectations of anyone on such a night. I was just so happy lounging with my little tub of chili knowing you all were eating some that was homemade and even better.o_bob, I certainly am wanting to try informed's batch...recipe...it sounds wonderful.....Thanks for posting it again, informed....o_bob sometimes has a short attention span....:)g_rock...just make sure whomever you want to snuggle with has eaten the same item...then neither of you will care.Cincinnati chili - I need to try this.....Missinlawrence, I'm all for white bean chili...what you mentioned sounds terrific. We could eat a different chili recipe all month long without repeating.....well, parts of us might be repeating.....multi, did you find that Applebees yet? :) herseys chocolate in my chili....I will give it a try.....
rachaelisacancer (anonymous) says…
You wouldn't try goat Ronda? That's a shame because it's mmmmmm good.I prefer deer chili with tons of vinegar, lots of heat, cheese and sour cream.
Informed (anonymous) says…
If anyone tries that chile verde recipe I posted, I have two recommendations: 1) Cut way back on the chicken stock until later in the cooking so that you can make it as thick or thin as you like.2) Add cumin!! Start with 1/2 - 1 tsp., depending on your tastes. (Maybe omit the clove, but that's also personal preference.)
oldvet (anonymous) says…
and be sure to add L-O-T-S of chili powder too!!!
justbegintowrite (Ronda Miller) says…
rachael, I haven't tried goat...I don't eat lamb either...I am strange that way. Sometimes I have a hard time eating any meat/poutry. I would love to become a vegetarian, but haven't tried whole heartedly. And having said that, the recipe you gave me (I posted it on the holiday recipe backyard blog) is the first one I plan to try as soon as Christmas break arrives. It looks so good. :)Informed, that is good to know. Thanks for the additional info. I like mine thick...very thick.... and I love flour tortillashonored vet likes it spicy...I agree...lots of chili powder....
Informed (anonymous) says…
Is there a place around here to buy goat, rachael? I have a wonderful leg of lamb in my freezer now. Can't decide if it's going to be Christmas dinner or 'just because' dinner. Served with a nice merlot, of course.I also wouldn't turn down some jerked goat!Deer chili sounds wonderful, especially if it's chunk and not ground deer. Not too sure on the vinegar, though, but I'd at least give it a try.
coolmarv (anonymous) says…
Sorry, but 'white chili' is an oxymoron.
rachaelisacancer (anonymous) says…
Ronda - I didn't eat mammals for about 6 years (just stuck with chicken and fish, mainly) and goat was what brought me back to meat. My husband's African so he and his friends will butcher one up and smoke it - it's so good it's like goat cheese (which I love, love, love) only with meat texture. Informed - My husband and his crew get it from some farm between here and Overland Park, I think. But they go out and butcher it themselves usually. I'm not sure where you'd get it if you didn't want to do any of the nasty part. I'll see if I can find out.
pistachio (anonymous) says…
Ronda - Sorry I'm late responding to your question about what Cincinnati-style chili is. It was invented by Greek immigrants, so the seasoning is very different from most chilis. Notably, it has cinnamon and other spices (someone said allspice??) that give it an awesome savory flavor. It's just meat and sauce, no onions in it, no beans in it. You pour it over spaghetti like any other pasta sauce. If you want onions or beans, you sprinkle them on top. It's usually eaten with a huge mound of mild cheddar and oyster crackers on the side. Check out Skyline Chili's website for more info! I know it sounds weird but everyone I've made it for falls in love with it. Pure comfort food.
justbegintowrite (Ronda Miller) says…
Anyone wanting a leg of anything animal might try the Merc...they would probably have a list of area ranchers and what they supply. Good luck with that one and keep us posted.multi,...old goat....indeed....:)pistachio,,,,I wil try it...I will love it I'm sure. Thanks.rachael....I know a lot of people who love goat. My son eats it at Indian Palace with curry...I think it is much more common in other countries than the US...I ishould bring myself to try it....I have tried so many other things. coolmarv...nah...it is a truth...it is wonderful....
Informed (anonymous) says…
Thanks, Multi. I just looked at the info for the Homestead Ranch in Lecompton and may check them out. And, yes, I absolutely realized my post had a not so subtle hint of double entendre! However, since we're all talking food here, I just figured it went without saying. I'm familiar with Cincinnati-style chili, pistachio. I've had it two-, three-, four-, and five-way before. Very tasty, and a bit different than what most people expect from chili. (Yes, yes, Multi, there's that darn double entendre again. But remember, we're talking food here!)
justbegintowrite (Ronda Miller) says…
looks like there is goat meat to be had if you want it....good to know...poor little goats.....:(
monkfellow (anonymous) says…
I'm gonna ask,even though I know it smacks of treason.Anyone have a vegetarian chili recipe? I am NOT a vegan (my wife is) so cheese is a yowsir, but if there's a good recipe that's meatless, I'd appreciate it!
autie (anonymous) says…
poor little goats? poor little ducks? I've got 100,000 years of evolution telling me to kill and roast..Goat is really pretty darn good stuff..even if most of the times I ate it was very late at night when it had been roasted whole over an open pit..cooking time was like two days it seemed and a keg won't last that long..but that was back in the day.
justbegintowrite (Ronda Miller) says…
monk...I have tried this one...let me know how your "wife" likes it.... Tofu is great in chili...adds a lot of protein - not saying beans aren't enough - and it picks up the flavor of everything else....the texture still get sto me though...http://www.epicurious.com/recipes/food/views/Spicy-Meatless-Chili-104336autie, heck, even I'd like goat if I smelled it cooking for two days and didn't eat anything else during that time....you are obviously a ne an der thal......and I say that kindly......
justbegintowrite (Ronda Miller) says…
monk...I have tried this one...let me know how your "wife" likes it.... Tofu is great in chili...adds a lot of protein - not saying beans aren't enough - and it picks up the flavor of everything else....the texture still gets to me though...http://www.epicurious.com/recipes/food/views/Spicy-Meatless-Chili-104336autie, heck, even I'd like goat if I smelled it cooking for two days and didn't eat anything else during that time....you are obviously a ne an der thal......and I say that kindly......
justbegintowrite (Ronda Miller) says…
monk....actually...just make any of the recipes given above and leave out the meat....and you'll have a terrific chili...if you want it thicker add extra beans of your choice.http://www.epicurious.com/recipes/food/views/Spicy-Meatless-Chili-104336
lonelane_1 (anonymous) says…
I love oyster crackers in my chili. Also, out of the bag they're a bit much but in chili the "Chili Cheese" flavored Fritos are pretty darn good.
BABBOY (anonymous) says…
Hot and spicy!!!
monkfellow (anonymous) says…
Thanks,folks for some great ideas on meatless chili.I figured tofu would be an easy changeout,but I wasn't sure about the base. Great stuff,thank you.
Informed (anonymous) says…
Hey, monkfellow, what about seitan in chili? I had a South American inspired soup at a friend's house a few weeks ago. I knew that the meat substitute in it wasn't tofu. I suspected it was seitan, even though I had never had it before, and my friend verified the ingredient. She said she got it at the Merc. The seitan seemed to have much more of a meat texture than tofu. I was pleasantly surprised.
justbegintowrite (Ronda Miller) says…
informed, good to know....I have not tried seitan...I'll check it out...So many choices these days...Aren't we lucky?
Informed (anonymous) says…
Multi, if you're jonesin' for Indian food, try Ruchi or Korma Sutra. I think there's multiples of both restaurants. I've been to the Ruchi in the shopping center on the southwest corner of Antioch and College Blvd. We went to the Korma Sutra in Westport and had a great meal there as well. I ordered lamb dishes at both places and brought plenty home for lunch the next day.
pomegranate (anonymous) says…
Wendy's has the very best chili in town, followed by Runza.
justbegintowrite (Ronda Miller) says…
pomegranate.....don't count Steak and Shakes chili out...I would have asked for it if they weren't across town.... Wendys it was last night.multi, you might want to try it again...plenty of meat in their dishes...I loved the Ruchi's that was here for a couple of years...great management as well. I miss them as they were close too...but Indian Palace is what we are eating for Christmas...I can hardly wait.
Calliope877 (anonymous) says…
I like big chunks of beef; lots of stewed tomatoes; not a whole lot of beans (just enough to make it "chili"); lotsa shredded cheddar and saltines....I'm salivating now....
justbegintowrite (Ronda Miller) says…
Carrot/Ginger Shrimp Soup:Just no2 tablespoons extra-virgin olive oil1 medium onion, coarsely chopped3/4 pound carrots, chopped1 tablespoon finely grated fresh ginger1/2 teaspoon crushed red pepper3 cups low-sodium chicken broth3 tablespoons soy sauce2 tablespoons fresh lime juice2 tablespoons light brown sugar1 tablespoon smooth peanut butter1 teaspoon Asian sesame oil1 cup skim milk1/4 cup light coconut milkKosher salt and freshly ground pepper16 large shrimp, shelled1 1/2 tablespoons shredded coconutPinch of cayenne pepper Nutrition InfoPer ServingCalories: 228 kcalCarbohydrates: 17 gDietary Fiber: 2 gFat: 10 gProtein: 16 gSugars: 12 g About: Nutrition Info Powered by: ESHA Nutrient Database 2. Cooking DirectionsPreheat the oven to 425 degrees F. In a large saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the carrots, ginger and crushed red pepper and cook for 6 minutes. Add the broth and bring to a boil, then simmer until the carrots are very tender, about 15 minutes. Remove from the heat and stir in the soy sauce, lime juice, brown sugar, peanut butter and sesame oil.In a blender, puree the soup until smooth. Return it to the saucepan and stir in the skim milk and coconut milk. Season the soup with salt and pepper and keep warm.Toss the shrimp with the coconut, cayenne and remaining 1 tablespoon of olive oil, and season with salt and pepper. Spread the shrimp on a parchment-lined baking sheet and roast for 8 minutes, or until pink. Ladle the carrot-ginger soup into warmed bowls and garnish with the coconut shrimp. Yield: 6 servingsnoticed this online...it isn't chili, but it looks wonderful:
autie (anonymous) says…
Ronada..rock on with the shrimp thing..I think I might subsitute the peanut butter for cashew butter and fudge on the high side with the cayenne...this looks really good.and the India Palace is one place I always try to hit when I'm up there..lamb something or other/flat bread/ and that spinach thing they make..outstanding. Another review of that receipe...maybe a big a** onion,...double the ginger...half and half the milk and the coconut milk..oh, and use whole milk instead of skim...hey man, never even cooked this one and I'm already workin on something..remember ronda..themes, not receipes..more shrimp..and I've got to garnish this baby with some chopped green onion tops...uhhh..ohhh..guess what I'm makin this weekend. I can get all the prep done before I go to the marsh..then put it all together in no time saturday evening...with grandkids to help.
autie (anonymous) says…
pardon..just an afterthought...change ginger for curry. find a good one..oh boy..two good ones. Is that a twofer?
deskboy04 (anonymous) says…
How many restaurants can you get chili in Lawrence? And I'm not talking about the places where they warm it up out of a can. How many places actually make chili?
autie (anonymous) says…
yes.. by all means. leave the ginger..with the curry..and use scallops. and serve with either some very fine saffron rice...or take an english muffin and dredge in some olive oil and season up with some more curry..just a touch and then brown it up under the broiler..and dump your stuff on top...see..we are creating choices and combinations..thank you ronda for stimulation...can you smell it yet??
prospector (anonymous) says…
BonneTerre, next to Great Harvest Bread in the 800 block of Vermont makes a fine chili among other things.
justbegintowrite (Ronda Miller) says…
I would love to be smelling it...I like your suggestions, autie and multi...yes, add curry and leave the ginger in...This sounds so good. I agree with the saffron rice touch also....I can smell it...I can smell it....Just wish I could taste it...right now...prospector, right you are. They are a great little cafe/rest. great cajun cooking and poboy sandwiches, home made meals that are very tasty...and great desserts. I think it is actually Terrebonne...you maybe had it backwards, prospector, but it is where you said it is...multi, yes, I think you confused the rest. we are talking about. India Palace is downtown and Ruchies was at 15th and Kasold although we loved their buffet. India Palace serves a lot of meat in with their meals....
Informed (anonymous) says…
Hmmm, didn't realize the place that was at 15th & Kasold was Ruchi's. I ate there twice. It was adequate. Fast forward several years and the Ruchi's I was at in OP was excellent! I haven't been to India Palace in about a million years. Maybe I'll head down there in the next week or so. I love a variety of ethnic restaurants. In January, a group of us are going to try an Ethiopian restaurant somewhere in KC.
liggyon (David Lignell) says…
OMG! Are we still taking about chili? How about dumping the chili and getting under the warm blankets during this hellish freeze?! If I need any more chili it's only to fill heavy boiling tubs of it under my bed to lull me into believing it's summer again. (Okay, I'm a bit whiney today.)
prospector (anonymous) says…
Rhonda, thank you for correcting my Cajun.
autie (anonymous) says…
Ronda, maybe you need to compile a cookbook...you could be rich and have your own show on the food network..the next Giada? cold weather also brings out the best in us putting pork loins on the smoker...glazed with mustard and honey..hot, spicy brown mustard with some ground seed to boot..
justbegintowrite (Ronda Miller) says…
David, come out from under the covers and get on with the chili...if you would only stand in front of a hot stove like the rest of us....keep putting something warm in that slim bod of yours, then you would be loving this weather. It is terrific baking, and cooking weather....Aren't you from some place colder than Kansas? Thinking of your "green lawn contest" again?prospector, you are quite welcome...hey, didn't multi suggest you would take me to Freestate and buy me all the beer I could drink? :) That would be a tablespoon perhaps....informed, let us know how the Ethiopian rest. turns out....sounds very nice. See you at Indai Palace...or Terrebonne......
justbegintowrite (Ronda Miller) says…
autie, we could call it the " The Backyard Fence's Guide To Complete Cooking". I would certainly have you on as my first guest Those pork loins sound mighty tasty....cover them up, please....they might excite multi...
bangaranggerg (anonymous) says…
Best Chili in Kansas, it's not even close:Porubsky's Chilli and cold cut plate and hot pickles. http://www.roadfood.com/Reviews/Overv...
deskboy04 (anonymous) says…
The hot pickles are great. The cold cut plate and chili are not good at all.
justbegintowrite (Ronda Miller) says…
bangar, I just might find a need to drive to Topeka over Christmas break...Yet another person with a pickle desire along side their chili. Interesting. Is that pickle stuffed with cheese? Thanks for this info.
bangaranggerg (anonymous) says…
It's a pickle infused with horseradish and hellfire. Best garnishment to the best chili you'll find anywhere. But keep in mind that it's off the beaten path, in Old Russia NE Topeka and is a little neighborhood grocery store that would rather serve locals only. But if you like chili and hot pickles you really are in for a once in a lifetime experience.
justbegintowrite (Ronda Miller) says…
multi, too wicked...I guess I either had that coming or should have seen it coming....My bad......but multi even badder....I love pickles and horse radish, but I haven't tried the combo...it is time I did.... multi, I read the info also...thanks for posting it. Anyone care to meet there over break? Sounds very interesting.....
justbegintowrite (Ronda Miller) says…
Yes, I agree that someone should.....perhaps we can slice them and share them.....great idea.....anyone know a someone.......
justbegintowrite (Ronda Miller) says…
Cool, multi...Thanks for the link...I'll check it out.
maxcrabb (anonymous) says…
I like my chili right now. Where is it?
justbegintowrite (Ronda Miller) says…
I suspect you like your chili with crabb in it...I have not tried it that way but I bet it would be wonderful.
bangaranggerg (anonymous) says…
The recipe is close but misses ever so slightly(tried many times)... but the pickles, just get their pickles and drop em in the chili with a bunch of saltines and get a piece of cheese on top...ohhhh.... Sorry it's not open fri-sun, but go check it out asap and make sure you walk out with at least a pint of pickles. Oh, and last piece of advice- wait for a table no matter how awkward it feels. That counter is murder to try to eat off of unless you were born with a giraffe neck and no knees.
justbegintowrite (Ronda Miller) says…
Well, I do have a long neck, but also have the knees....Thanks for the tip...should make for a good little blog coming up...Thanks so much, bangar.....
liggyon (David Lignell) says…
Double OMG, you're STILL blogging about Chili!! (Hey, it's not that I'm jealous about the average 200+ responses you get for each blog posting, but CHILI?!) Good news -- and I know Multi was concerned -- I have obtained another comforter to keep me warm, and it doesn't reek of CHILI!!!
maxcrabb (anonymous) says…
Oh, while I was cooking in Alaska, I made a "Mountain Climber" for a coworker who had just returned from an overnight climb.It consisted of:Two sausage pattiesHash BrownsFried eggChiliCheddar CheeseOnionsAll stacked on top of each other... delicious...
liggyon (David Lignell) says…
Multi,I get my hash brown handy at the nearby McDonald's Big Breakfast. Yep, I order it, grab extra napkins (despite "sustainability" concerns), park into a corner booth, and chow down. Micky Dee's hash browns! When dealing with humanity isn't an option and your belly needs feeding.
justbegintowrite (Ronda Miller) says…
David...first o_bob leads multi astray with biscuits and now you are waving your hash brown...probably dripping with grease and attached to a napkin...in front of her. Have you no shame? I mean really.And on top of it you are hijacking this blog and taking it off topic...back to the basics of chili....please? Unless you are willing to give me that winning vote....and a free order of hash browns might be headed your direction.max, that "mountain climber" sounds swell..and even better should one nix the mountain climbing. Reminds me of a truck stop...and you need to nix the trucker...:) thanks for sharing it...If we add some crab to that recipe of yours, we are talking some good eats. I might have to chili it up for breakfast in the morning.
liggyon (David Lignell) says…
Not to take us off topic again :-), but I agree with Multi that Denny's has the better hash browns. It's just that at Denny's it's harder to slink into a corner booth and eat shamelessly.Now what's this blog about again? Holiday Music? Hash Browns? Oh yeah, CHILI!!!!
justbegintowrite (Ronda Miller) says…
Chili....bring it on..Mountains of chili...
justbegintowrite (Ronda Miller) says…
couranna1, I love the idea of cinnamon, cheese and onions and the honey...along with jalapenos. This sounds like a wonderful combination...I'll certainly try it. Thanks for the suggestion. I think starting out the New Year with a steaming batch of spicy chili is the way to go.....
RoeDapple (anonymous) says…
Homemade! Ground beef (or venison) and beans, but please skin those tomatoes before cooking...
hate those tomato skins....
honeychild (Mel Briscoe) says…
i can eat it w/ out meat but i do prefer it w/. especially if it is a mixture of ground beef and ground turkey. the beans, tomatoes and spices (peppers and such) make the chili tho...
bad_dog (anonymous) says…
3 words-White Chicken Chili.
Use them big navy beans you have to soak for a couple of days (from the Asian Market) and boneless, skinless chicken thighs.
Add some onion, cayenne, jalepenos and grated pepper jack cheese...
Voila! White chicken chili.
Mmm, mmm, good.
justbegintowrite (Ronda Miller) says…
Sounds terrific, bad_dog! I love the recipe you mention, but if you have an actual one, please share.
Roe, I'm with you - don't like tomato skin or chunks of tomato in my chili. Blend them, squish them, flip em out on the floor. Whatever is required. I use tomato juice or a finely diced tomato that simmers and melts into nothing.
I love green chili with pork as well - lots of beans though.
RETICENT_IRREVERENT (Ronaldo Ignacio) says…
Happy birthday Sarah Palin.
justbegintowrite (Ronda Miller) says…
I'm glad you reminded me, Mr. Ret. I have a sitting appointment with her this evening at a tea party (I'll blog it soon) and I wouldn't want to forget a little special something gift to take along! ;)
BorderRuffian (anonymous) says…
I can't remember if'n I've agreed or disagreed with Pywacket on previous posts, but I will go on record as heartily agreeing with Py on his (her?) thoughts on chili.
My thoughts:
Several kinds of beans, soaked from dry beans
Some pork, beef, venison is really good.
Something with some grease - pork or beef, but something HAS to carry the flavors of all the spices.
Coarsely chopped onions, lotsa garlic, lots of cumin.
I also like to rehydrate and puree some of those Guajillo or Ancho peppers, and always add in some Chipotle powder (I make my own homemade by smoking, then dehydrating Jalapenos, then grinding them down into powder - gives a nice, smoky flavor with a bit of kick.)
And, of course, enough hot pepper (I like to cook in those nice little Thai or Chinese peppers) to keep you warm inside. I also like to add in a few habaneros, but not too many because I prefer the flavor of the more traditional peppers.
I also like a combination of tomatoe sauce and chunky tomatoes.
Sometimes the addition of Pozole (white whole kernel hominy) is real good.
I prefer a very thick chili, not a 'soupy' chili.
And if you want an exceptionally high quality hot sauce, go to that little Asian Supermarket in The Malls (on the north end near the game store) and get Grace's Hot Sauce. It is a product of Jamaica and it is much hotter than Tabasco, and much less vinegary. One of the best hot sauces I have ever found.
justbegintowrite (Ronda Miller) says…
Sounds exceptionally yummy! I haven't used specific Thai or Chinese peppers, but will give them a try. I appreciate the mention of the hot sauce and where to buy it. A terrific hot sauce is as hard to find as a faithful boyfriend! ;)
I agree that if you're going to take the time to make it from scratch, make the meat choice an expensive quality one.
snap_pop_no_crackle (anonymous) says…
Use half ground buffalo, half beef stew meat. Start out with the Wick Fowler's 2 Alarm Chili Mix. Use some zippy salsa instead of tomato paste. Add some extra paprika. Toss in some extra black pepper. Use fresh onions instead of the dried onions in the mix. Cook slowly in a cast iron pot. About 30 minutes before taking the chili off the stove, drop some dark chocolate into the pot. About as much as two Hershey's Kisses is good.
Serve over crumbled saltine crackers & top with shredded sharp cheddar.
justbegintowrite (Ronda Miller) says…
OMG, that sounds delightful. How did I forget the dark chocolate kisses - I'm so glad they're making those these days!
Thanks, snap - that recipe would add some spice and crackle to any chili! I'm not familiar with Wick Fowler's 2 Alarm Chili Mix - found any place in particular?
charliejohnson (anonymous) says…
I put sausage and hamburger in the chili. Also, rotel tomatoes. Chili seasoning. We usually eat crackers with it. Leftover go on hotdogs with grated cheese. Pumpkin pie is a really good desert with chili.
justbegintowrite (Ronda Miller) says…
I use Rotel tomatoes as well. I like the ones with peppers added. I love chili dogs as well, but find I always pull the dog out at the last second. I just can't bring myself to put a wiener, turkey or all beef either way, in my mouth. Pumpkin pie with chili! I'm a cinnamon roll fan with it myself. And it's gotta be cornbread!
Pywacket (anonymous) says…
For those who like to grow their own peppers, here's the best source I know: ttp://www.chileplants.com/
We have ordered plants from them before and were very pleased with the quality of the plants and with the service.
These are some serious pepper varieties--and most are very beautiful in the garden. Some, you need to wear gloves to handle! We first found this site when my son (in jr high at the time) read about the "world's hottest pepper variety" and just had to grow them himself. I found this site, which sold them and lots more.
Pywacket (anonymous) says…
Oops--I think I cut off part of that url. Let's try that again:
http://www.chileplants.com/
puddleglum (anonymous) says…
snap, does the dark chocolate make it sweeter?
I like it hot and spicy.
I do not like that 'trouser-chili' stuff. yuk
justbegintowrite (Ronda Miller) says…
Thank you, pyw for sharing the site info. I will check it out.
I am assuming, not having grown them before, that they should be planted outdoors around the same time as tomatoes, etc.?
It is getting close to the time of year to place those tiny seeds into potting soil and stick under a bright light. Spring is coming...spring is coming.....spring.....is
And I eat chili year round!
justbegintowrite (Ronda Miller) says…
puddle, my experience is it doesn't make it sweeter. It brings out a lot of the other flavors. Makes it more rich tasting.
thanks, pyw!
Pywacket (anonymous) says…
Yes--chile plants love the hot weather, just like tomatoes. So, while you can't plant them yet, this is a great time to look at the hundreds of gorgeous photos on the site, pick your wish list, and (maybe) find a friend who wants to go in with you on an order, if you don't want or need 12 plants (minimum order--you can mix & match varieties).
They offer tomatoes and eggplants, too. It's nice, when asked how you make your chili, to be able to say, "Well, first I plant tomatoes and chiles.... " Most peppers dry well, or you can dice & freeze if you don't want to deal with canning during harvest. You can mix your harvest and make your own "rotel" and freeze in recipe-sized quantities--or spoon it into ice-cube trays, freeze, then pop the frozen rectangles into zip-loc bags for quick & easy retrieval all winter.
tange (anonymous) says…
Chili... I must like it when it is served by another, as I never make it for myself. Once I abandoned fast food and those too-much-meat main courses prepared at home, I found salvation in the produce aisle. Left to fend for myself, I subsist on kitchen-sink salads (that is, "everything but"), tho' I'm not opposed to lacing them with cheese, egg, and bacon bits.
justbegintowrite (Ronda Miller) says…
Thanks, pyw, I will try growing my own. I've had good luck with tomatoes and green peppers, but have not tried chili peppers of any variety. I don't have a lot of sun space so I love growing in containers and moving them around. Sun chasing! I am thinking that you can get about all the peppers you need from just a couple of plants!
LoveThsLife (anonymous) says…
oooh Thanks Py for the site :) I am going to take a look right now!
LoveThsLife (anonymous) says…
This is a really good chili recipe I came across...
http://www.ourbestbites.com/2008/10/c...
the taste is really amazing....I love it.
justbegintowrite (Ronda Miller) says…
LoveThs, I am certainly going to try that recipe. Thanks so much for taking the time to post the link. It looks awesome.
BABBOY (anonymous) says…
With Habanero peppers and lots of beer.
The habaneros are browned with the hamburger meat with garlic and onions. Additional garlic is added to the sauce with onion pepper.
I make my own chili seasoning which is similar but different each time. I put the beans in last about 30 minutes before serving to minimize damage to the atmosphere.
Again, best with really cold beer.................
I also put cheese and crakers in it sometimes with vingaer.
Good times.......
justbegintowrite (Ronda Miller) says…
Do you ever add beer to the chili? I've had some good chili with a little added in, but have never made it that way myself. If the chili is spicy I might even enjoy a cold one - and I just don't like the taste of beer. Although, I am finding (not having tried it before) that I enjoy very dark beer much more than the light. However, about a tablespoon does me in.
tange (anonymous) says…
Although really hot chilis are entertaining, the best are mild, bordering on bland, spice-wise, so that component flavors—especially onions—can be savored. Top off with a layer of cheese or wheat crackers.
snap_pop_no_crackle (anonymous) says…
"puddleglum (Anonymous) says…
snap, does the dark chocolate make it sweeter?"
You can't actually taste the chocolate at all. It seems to smooth out the other flavors. Or, it could be all in my head.
autie (anonymous) says…
I'm starting to feel like I'm in an episode of the "Twilight Zone". A blog from over a year ago just pops up and continues like it was yesterday....the emails...oh yes, the emails..... then the questions.. first it was the strawberries...who had the key to wardroom? then the other emails..if I get a PM from ....no, don't say it. yes, snap the chocolate...it is all in your head. No, there is no room, your head is full of lemur thoughts..
justbegintowrite (Ronda Miller) says…
I've felt a bit like that myself today, autie. I'm trying to get my past blogs (that I pulled around Christmas time because they had a glitch that took out punctuation, paragraphs, etc.) corrected and reinstalled and for some reason they pop up onto the front site. I say let this one stay. I'm getting a lot better recipes this time around. And it is still chili weather, after all.
As far as that other thang you have going on.......it's always nice to know people are thinking of you - chocolate or otherwise.
RoeDapple (anonymous) says…
Must be something in the air...
Ducks??
justbegintowrite (Ronda Miller) says…
Duck soup....duck chili sounds right tasty if you're a cuzin....
RoeDapple (anonymous) says…
Duck soup?
http://i-love-disney.com/disney-galle...
justbegintowrite (Ronda Miller) says…
Roe, I suspect if I attempted to make duck soup that it would taste much like that implied bath water. But it is important to wash the duck thoroughly first - make no mistake about that!
BorderRuffian (anonymous) says…
Another great source of pepper seeds - hot and mild - is www.reimerseeds.com. I have been buying from them for years and they have literally thousands of varieties. I have greatly enjoyed the jumbo jalapenos I got there, as well as a number of nuclear hot habaneros. As well, they are an incredible source of thousands of other vegetable seeds, and have more varieties of tomato seeds than any I have ever found.
Boston_Corbett (anonymous) says…
I really, really, really...
I really, like my chili
I like it with some cheese
To add is such an ease
I like it in a bowl
And watch outside the snow
I like to make it hot
The only kind I got
I like to add some beans
The more to me it means
I make it my crock
And watch the clock tick-tock
Another pepper please
'cause more is left for me.
A pickle sometimes fun
Before my eatin's done.
I really, really, really...
I really, like my chili.
Boston_Corbett (anonymous) says…
I had never thought of eating Porubsky's pickles with my chili. I wonder why that idea had never occurred to me before. My mouth waters.
justbegintowrite (Ronda Miller) says…
Border, thanks for the link for seeds. I am in the mood to start planting - maybe I'll get organized with pots, potting soil and decide what seeds to purchase this next week. Just starting those seeds and waiting and watching them sprout gives me hope this long winter will indeed come to an end.
Boston, I'm with you - I'd love a pickle with my chili. I also want a grilled cheese sandwich with it. Gosh, and I just ate lunch. I'm starving! Ever been to the Breaks in Cheyenne County? I'm putting together a slide show about my visit there almost two years ago. Great memories and it was nice and warm that day!
justbegintowrite (Ronda Miller) says…
This seems to be an exceedingly good day to stay in and make a huge pot of chili! I'm going to use stew meat today since that is what I have available.
tange (anonymous) says…
Have to agree.
Myself, I'll be mining honey in the bee mine.
That sort of thing suit your fancy?
justbegintowrite (Ronda Miller) says…
Another great day for chili!
Eat chili daily for a month - maybe until Spring comes. See how many of the preceding recipes you can enjoy. Share your favorites!