Yessss milk,milk,milk,need milk with chili

*Hmm this reminds me of a commercial I once saw...(got milk)

Milk and Bread, Milk and Bread. They hav those two things at chili cook-offs for a reason =)

--Rudy

Is That recipe able to be digested? I don't want to try...

This chili is really Tex-Mex.

Also, a way to fan the fire 'o peppers is either butter or sugar on the tongue. Its like novacaine for the tonge:)

Blue is correct. Chili (as we're reffering to is here) is American in origin.

You don't make Mexican Chili, you grow it =)

--Rudy

Eating meals with several of my Hispanic friends, I do have to agree, with the kind of chili we eat, is not eaten down there. But the chili con carne form is on top of lots of things. It's not normally as spicy or eaten by itself. Used normally to wet things up, or to contrast the flavor.

Doug Patrick
http://www.dougp.org

Thanks for the tip. I'll try looking near the produce next time I'm at the store.

tAE, so's yo mama, but you won't catch me complainin'.

*poot*

and actually, that's not Texas chili, it's Mexican chili

Actually, as far as I've been able to determine (while exerting minimal effort), chili seems to be an American dish, apparently originated right in your San Antonio area. It's been noted by people that note these things that this dish is seldom served in native areas south of the border, where cooking and eating habits do not change at an especially rapid pace.

also, if some of you have a hard time finding Habanero peppers you can go here:

http://www.salsaexpress.com/

They have dried versions or jarred. They also sell a Habenero salsa that is strictly for the most manly even if your a female

Theres also tons of great snacks, sauces etc there.

I just started listening to it. I found it by accident while browsing live365.com. you'll need a winamp or some internet radio compatible player. It also covers some idian, african beats as well but the best stuff is the Asian underground. I guess some of it could be classified under "world beat" but I find it has its own unique flavor.

http://www.ethnotechno.com

The guy who says chili must have beans is an idiot. Now that that's out of the way...

1) reliance on powdered pepper products is lame - sorry, real western chili would never have this stuff

2) Jalapenos should be added in wheel-slices for color and flavor. For real fire, though, those habaneros are a good choice. My personal favorite is those nuclear little seranos, though. You don't want the juice from those on your skin or your clothing

3) There is little sense in adding the tequila. Tequila is pretty much vodka with the vodka taken out and just the alcohol left. This will evaporate right away, leaving about zero flavor behind. My suggestion is leave it out of the chili and pour it straight into the cook

4) What kind of beer? I suggest a dark Mexican beer. Dark beers have particulates in them that are left behind when the water and alcohol evaporate-out. And Mexican beer in particular has stuff in it that shouldn't even be in beer, so it adds even more

New Yorkers making chili - amazing. You don't see us westerners trying to do lox and bagels, do you? We import that shit from the East.

-tAE-

This comment was edited on Dec 31, 02:47.

I made it last year for my parents. I made half the recipe and we ate it in one night. I made it extra spicy with lots of cayene pepper.

Some subs I made - maple syrup for molasses, regular oregano for mexican oregano, garlic powder for garlic cloves, and just regular pepper for white and black pepper.

It was kind of hard to get beer and tequila being underage, but I pulled it off.

Awesome chili.

Sorry! Chili contains beans, or it's nothing more than hot beef soup.

Besides, what is a night of chili without the uncontrollable gas?

*poooooot!* <:-D

Good stuff, but not spicy enough... If my chili doesnt give me an ulcer, it needs work.

---
~Deityzero
Misplaced Stomped poster.

Do you have any examples of good Asian underground that you'd recommend checking out? I'm curious.

I happened to just find some mexican oregano at my local grocery store! It was on a rack with many other cellophane wrapped spices. I'm guessing it's a regional brand? <shrug> It just has that look. This brand was "Mojave" and had extremely competitive prices. I'd suggest looking in the fresh fruit and vegetables sections. It just seems like all the grocery stores have displays of these in this section.

My wife has made 2 batches of that chili for me and it has quickly become one of my favorite recipes. My brother-in-law's fiance grows fresh jalapeno & habanero peppers every summer, and we are the grateful recipients of some of those peppers. Like Blue, I hate beans in my chili (plus I don't care for tomatoes) so this chili recipe is perfect for me.

For those of you making it for the first time - you'll enjoy it.

One last thing, Blue: where do you find Mexican oregano? My wife & I have checked a few stores in our area & haven't been able to find it. Do you have to go to a more ethnic store, or does your grocery store stock it?

Can't wait to try out the chilli. I've discussed/begged my wife to make it and she is going to later this week. I'll let you know how it goes....

KaReD

I like that user name... Not from York by any chance?

Snapcase
News Editor
http://www.apolyton.net