Broom Hilda by Russell Myers for August 07, 2022

Yay ! ! ! First comment

Incendiary

If it ain’t hot, it ain’t chili.

My head often does that when I watch TV news.

Sorry but chili doesn’t have beans.

Chili today, hot tamale!!

I can’t eat chili anymore. I can’t digest the skin on the beans…. I love it too!

A proper Bowl-Of-Red I’d say…

When my wife makes chili for guests, she makes it mild. She throws a bunch of hot peppers in a blender and calls it “Boost”. One guest tried to eat a spoonful…

Been there, done that.

Chili, it’s what’s for supper tonight.

I don’t know what that was, but I do know that Chili it was not. THERE ARE NO BEANS AND NO TOMATOES IN REAL CHILI!!!!!

This is what is in real Chili!

2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles)1½ teaspoons ground cumin seed

½ teaspoon freshly ground black pepper

Kosher salt

5 tablespoons lard, vegetable oil, or rendered beef suet

2½ pounds boneless beef chuck, well trimmed and cut into ¾-inch cubes (to yield 2 pounds after trimming)

⅓ cup finely chopped onion

3 large cloves garlic, minced

2 cups beef stock , or canned low-sodium beef broth, plus more as needed

2¼ cups water, plus more as needed

2 tablespoons masa harina (corn tortilla flour)

1 tablespoon firmly packed dark brown sugar, plus more as needed

½ tablespoons distilled white vinegar, plus more as needed

Mind blowing!

No beans…

Chili not so chilly…

(¬_¬)

Just perfect….

Firehead…

I used to throw an annual weekend-long party at which one friend or another would cook two big pots of chili, labeled “Four-Alarm” and “False-Alarm,” so that guests could custom-blend to their desired level of heat.

Isn’t it ironic that something that hot is called chili.

Look at that. An oven in the middle of the forest. True magic.

She forgot the bread.

Does anyone remember the Garfield Christmas special where behind Jon’s mom’s back Granny kept adding chili powder to the gravy? “Who am I to put…the blue ribbon champion? That’s who!”

to all the folks who cry no beans at the mere mention of chili – well, the stuff that’s not chili that we’re enjoying sure tastes great, whatever it might really be (mine has mushrooms in it, too gasp). spoonful…?

Beans in chili, must be from Oklahoma!

here’s a recipe for what the pedants insist is the only legitimate “chili”…

https://www.everydaysouthwest.com/authentic-chili-recipe-a-k-a-bowl-of-red/

chili originates in texas, so of course it can only be made one way, the texas way, the best and biggest way… ☺

of course, we don’t eat beef so we’ll never get to experience the bliss of the one true dish…

To sidestep the beans/no beans controversy, I refer to my chili as Cajun style. As the beef begins to brown, I add a holy trinity mix of celery, onions, bell peppers, and garlic. If things caramelize a bit that will introduce another layer of flavor. The spice mix is a Cajun/Creole blend, with additional chili powder. Then yes, tomatoes, chili beans and black beans are dumped in. Let simmer until the aroma fills the whole house, or you cannot wait any longer. Unlike some chilis, it’s not the heat that will get you, but the intense flavors which will pleasantly tickle every tastebud on your tongue.

For something completely different try this. https://www.bigoven.com/recipe/cincinnati-chili-parade-magazine/356224

Irwin, you are not quite as innocent as you would like to think. You distracted Broomie; she put in way too much hot chili powder; her head caught fire. At least be good enough to toss a bucket of water on her!