questionsis it chili time yet?

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Ground beef , spicy, but not so much. Add cornbread, shredded cheese and chopped onions. I need to call my MIL now and have her make some of her 8-pepper chili.....

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1LB HB, 2 cans of chili beans, 2 of kidney beans, 1 can of tomato soup, packet of chili mix, onion, 2 cans of stewed tomatoes. Finely diced jalapeno. Extra chili powder.
Ta-da easy.

(when the wife is not looking put a splash of white vinegar in it to bring out the burn.)

Use oyster crackers.

We eat it when we break out the heavy jackets. (around October)

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@jsimsace: 8 pepper? That sounds HOT, is it?

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My chili recipe has 5 kinds of meat, 6 kinds of peppers, bourbon...all told around 25 ingredients. None of them are beans. Ideally, it takes two days. It can be 90% done, and still ready to serve, in about 4 hours.

It will warm you up. Milk is advised.

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Always!

I use chicken in mine. Makes for a very different taste.

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@mtm2: Is this what is called 'white chili'? Do you use white beans? Heard of this (kinda), never tried it.

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@rprebel: Oh! Now THAT's chili!! Would love that recipe. (As if, I'd ever cook it.) Could you fax some to me? ;-)

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@gmwhit: Don't be silly. You can't fax chili, it's too thick. Everybody knows you have to use FTP for chunky food.

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@rprebel: head>desk I knew that. How about e-mailing the bourbon? ;-)

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@gmwhit: White chili, at least according to the Texas Chili Parlor in Austin (a fine and historic institution), is made with pork and fresh green chiles rather than beef and dried red chiles.

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I make a fairly traditional Texas "bowl o' red": Beef (ideally cut in 1/2" cubes but a coarse grind will work just fine), diced onion, crushed tomatoes (not too much!), minced garlic, LOTS of dried pure New Mexico chile powder (no spice mixes, ever), a good bit of cumin, salt and pepper, beef stock if needed to thin it out.

Optional ingredients include beer (a good bock or porter works especially well), other dried or fresh chiles, and small amounts of other herbs and spices. A pinch of cinnamon—not enough that you can actually identify it by taste—can make things very interesting.

I [b][i]never[/i][/b] put beans in chili, though I do sometimes make a different dish called "chili with beans." The recipe is the same as the above, plus beans of your choosing.

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nope, it's PEANUT BUTTER JELLY TIME!

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@kamikazeken: You bastard I have a preteen girl and now I have that song in my head again...2 weeks to get it out... must push needle in just the right spot.