ChangeMe
Grape Sorter
Posts:377
 | | 09/28/2005 1:09 AM |
| Pedernales River Chili "Lyndon Johnson once loved the kind of greasy chili that Sam P Pendergrast cooks. His doctor made him modify the recipe, though, when he suffered a heart attack during his tenure in the US Senate. This became the new reduced-fat version, graciously provided by Mrs. Johnson." From Texas Home Cooking
INGREDIENTS
4 pounds chili-grind beef chuck or venison
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon dried oregano, preferably Mexican
2 tablespoons chili powder, or more, to taste
1 teaspoon round cumin
Salt to taste
2 to 6 dashes Tabasco or other hot pepper sauce
2 cups hot water
1 1/2 cups canned Rotel Tomatoes
METHOD
Place the meat, onion, and garlic in a large, heavy frying pan or Dutch oven. Cook over medium heat until the meat is lightly browned.
Add the oregano, chili powder, cumin, salt and hot pepper sauce. Pour in the water and tomatoes, and bring the chili to a boil. Reduce the heat to a simmer, and cook for 1 hour. Skim off any fat during the cooking.
Serve the chili hot.(duh)
Serve:s 5 to 6
This is similar to the recipe my Dad made. He would have a rump roast very coarsely ground, ( cubed almost) And at some point he sometimes added masa harina to thicken
Now note there are rotel tomatoes in this recipe. Good chili powder is key to a good chili.
WIML tends to add a whole jalapeno to the mix himself. hot chihuahua!
I admit to making vegetarian chili and other fru fru such things involving beans and hey its pretty good but its not really chili. | | | |
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ChangeMe
Barrel Filler
Posts:1475
| | 09/28/2005 4:29 AM |
| | I've never had great chili. Alton Brown's chili looked okay, but I've never made it. If anyone wants to share a particularly groovy chili recipe, then thanks in advance. | | | |
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futronic
Toronto, Canada
Wine Bottler
Posts:3214
| | 09/28/2005 11:03 AM |
| I like chili with and without beans. I make mine with. And with a good amount of heat. I'm not from Texas, so y'all can bite me.  
And I agree ... drink beer with it. | | | |
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Erin Ann
Grape Stomper
Posts:144
| | 09/28/2005 12:51 PM |
| Quote:
Quote:
<insert shaking head graemlin here>
No self-respecting Texan would dare put beans in their chili. Any Texan doing so will be taken outside and summarily shot.
Agreed. Those who put beans in chili are deported
Plus, I understand that's legal in Texas.
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Blair Ridley
Wine Labeler
Posts:3980
| | 09/28/2005 2:20 PM |
| Quote:
I don't drink Shiner Bock. When I drink beer, preference goes to Coors Light and Miller Lite.
Sorry, but those aren't beers.
I like beans in my chili - more substance, a twist on texture, and plenty of low fat protein and fiber! | | | |
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Fred
Wine Thief
Posts:2673
| | 09/28/2005 2:25 PM |
| | I use red kidney beans and their liquid and black beans which have been strained. | |
"It's better to have your enemies inside the tent pissing out, then outside the tent pissing in." -- Lyndon Johnson | |
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BellaDonna
Barrel Racker
Posts:1890
| | 09/28/2005 3:00 PM |
| Quote:
I like chili with and without beans. I make mine with. And with a good amount of heat. I'm not from Texas, so y'all can bite me.
The only chili I make I use your recipe and it is so darn good | | | |
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wineismylife
Arlington, TX
Master of Wine
Posts:12241
| | 09/28/2005 3:01 PM |
| Quote:
Quote:
I like chili with and without beans. I make mine with. And with a good amount of heat. I'm not from Texas, so y'all can bite me.
The only chili I make I use your recipe and it is so darn good
Wrong. Canadians can't make chili.  | |
Joe
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Wine is like potato chips around me...if it's open, it's gone. | |
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cmsyrah
Grape Picker
Posts:0
| | 09/28/2005 3:04 PM |
| Fred, good to know you know how to do it right in DC.
Me thinks we are getting ready to have a FF.
Frijole fight.
Arrg. Was just shot by fellow Texans. | | | |
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BellaDonna
Barrel Racker
Posts:1890
| | 09/28/2005 3:05 PM |
| | Post deleted by BellaDonna | | | |
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wineismylife
Arlington, TX
Master of Wine
Posts:12241
| | 09/28/2005 3:08 PM |
| Quote:
There is not going to be a food fight...there was suppose to be a cookoff...but someone is chicken...bawk bawk
Woman, you don't want me going domestic on you in a public forum. Keep it via email. | |
Joe
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Wine is like potato chips around me...if it's open, it's gone. | |
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Dave Tong
Santa Clara, CA
Barrel Filler
Posts:1334
| | 10/03/2005 6:46 PM |
| Quote:
When I drink beer, preference goes to Coors Light and Miller Lite.
I'll never understand people who seek out expensive wines with complexity, flavour and character, then when it comes to beer they settle for the malt equivalent of two buck chuck. | |
http://scmwine.blogspot.com - My wine blog.
http://scmwine.wikispaces.com - your guide to the Santa Cruz Mountains and Santa Clara Valley
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BellaDonna
Barrel Racker
Posts:1890
| | 10/03/2005 6:48 PM |
| | I enjoy wine wiith complexity and character but would rather drink something easy. | | | |
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Dave Tong
Santa Clara, CA
Barrel Filler
Posts:1334
| | 10/03/2005 6:54 PM |
| Quote:
I enjoy wine wiith complexity and character but would rather drink something easy.
Then try water. Nothing easier to drink than water. And don't think that this is a dig at you in particular - it's a general comment. I was up at the Terraces last week; Timm poured his Zin and Cab for us, and while we tasted it he drank a Budweiser. I can understand the need for a long, cool drink after working in the vineyards on a hot day, but Budweiser? Yeuch. | |
http://scmwine.blogspot.com - My wine blog.
http://scmwine.wikispaces.com - your guide to the Santa Cruz Mountains and Santa Clara Valley
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 10/06/2005 11:49 PM |
| | There's nothing wrong with a Coor's Lite under the 100+ degree Texas sun! When sweat is running down your body in buckets one can't taste the complexitys or anything. I know all I want is something icy cold that I can jug. | | | |
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wineismylife
Arlington, TX
Master of Wine
Posts:12241
| | 10/06/2005 11:50 PM |
| Quote:
There's nothing wrong with a Coor's Lite under the 100+ degree Texas sun! When sweat is running down your body in buckets one can't taste the complexitys or anything. I know all I want issomething icy cold that I can jug.
I like the way you think! I although I think jug should be plural. | |
Joe
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Wine is like potato chips around me...if it's open, it's gone. | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 10/06/2005 11:52 PM |
| Did I say "jug"?
I meant "chug"!
And yes... definitely plural. | | | |
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Drew
Sammamish, WA
Wine Bottler
Posts:3177
| | 10/07/2005 1:44 PM |
| If you're interested, here's the About.com descrip of chili, emphsasis is theirs.
Chili
There are as many versions of the origins of chili as there are chili recipes. What some people call chili almost borders on soup, stew, or even a garden salad. I'm sure they have their place, but not in Texas where chili is the Official State Dish. Real Texas chili is a thick concoction of beef and chili peppers. And most important to remember, real Texas chili does not have beans . In fact, in some quarters tomotoes or onions are looked down upon but as long as you serve it up with lots of meat (usually beef) and chili peppers andno beans , those other transgressions can be overlooked. Chili is a meal all by itself but a nice chunk of Southern-style cornbread or flour tortillas are acceptable accompaniments. | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 10/07/2005 8:45 PM |
| Flour tortillas are absolutely right on. Wrap it up and stick a half a jalepeno in it along with some nice spicy chili... Yum!
The tortilla helps mute the fire much better than any cold liquid. Of course a big chug or beer helps refresh one's pallet ready to accept the next round of heat. | | | |
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ChangeMe
Grape Sorter
Posts:377
| | 10/08/2005 7:31 PM |
| | Top your chili with Fritos and cheddar cheese and diced onion. | | | |
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