Ok, time for a little poll here. I recently attended a chili cookoff at work as one of the judges. All of the entries were pretty good but all of them had beans in them. So my question to you guys is...
bubbaschili said:i wanted to do a skit one time at a chili cook off where a texas trooper searches a car from north carolina and finds a can of beans and the texas trooper beats the crap out of em.
this is a very very strange situation to me....the first bowl of chili ever put in front of me as a large child(notice i didnt say small child) had beans in it.
and my mom called it chili con carne.
so growing up with beans in your chili its tough when you talk to the ones from texas and other places.
i gotta tell yall a funny story... bout 20 years ago i moved away from home...got married and one night i looked at the little lady....(ya compared to me she is little......hell everyone compared to me is little) anyway i said i want some chili....so we went to the store and got everything i figured we would need.....chips....cheese....onions beans
we sat down and started to eat and im like.....you know this is not as good as mom made....picked up the phone...was living in south kakalaki at the time..... i said mom what did i do wrong.
she listed off several things...and im like yea yea yea
then she asked me a intresting question..........how much chili powder did you put in??
chii powder
tinner666 said:Speaking of powder. I like putting Taco and Burrito mixes in it. Anybody else?
I honestly love Hormel's zingy/tangy flavor, but have not been able to acheive anything close to it. Anybody here know what their secret ingredient is?
I've found the trick with any stew is to do ingredients whole(and fresh). If you add patatoes, add them whole, if you do carrots, don't chop them up, put em in whole. It's a manly thing but for some reason it works much better.thehotpepper.com said:I once had a beef stew that didn't have enough potatoes in it for me. The chef told me potatoes are fillers. But I like potatoes in beef stew... they soak up all the flavors, and potatoes are good!
imaguitargod said:I've found the trick with any stew is to do ingredients whole(and fresh). If you add patatoes, add them whole, if you do carrots, don't chop them up, put em in whole. It's a manly thing but for some reason it works much better.
When the soup is all finished, take a fork or spoon and break up some of the whole ingredients and serve.