stemor
Collierville, TN
Wine Thief
Posts:2818
 | | 10/29/2003 1:18 AM |
| Quote:
i'll give you stemors address for where to send the retsina....
Quote:
Good call on stemor and the retsina. What a natural match.
HEY! Here I am, minding my own business and drinking an innocent bottle of '99 Angeli Cuvee, and *WHAM!* I get named as the lucky recipient of a bottle of ret-freakin'-SINA! I don't know if I should thank you for thinking of me, or curse you for the vile liquid!
Happy Chili dining. The recipes sound so good, I think I know what we're having for dinner tomorrow night!  | |
Cheers, y'all | |
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ChangeMe
Master of Wine
Posts:11169
| | 10/29/2003 3:20 AM |
| | I make it from scratch but it varies each time I make it. I use 3/4 ground beef and 1/4 sausage meat. Instead of water or beer, I use chicken broth. | | | |
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Matt Letson
Barrel Filler
Posts:1339
| | 10/29/2003 4:07 AM |
| stemor, hope you're enjoying the '99 Angeli--I think it's a great bottle. Look, if you want your share of the retsina, you better come-up with a chili recipe, pronto. I'm waitin'.  | | | |
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stemor
Collierville, TN
Wine Thief
Posts:2818
| | 10/29/2003 4:09 AM |
| | Mine looks real close to WIML's, with a Tennessee touch. I pour a bit of Jack Daniels in with my Shiner Bock. Otherwise, the course grind, the cumin, the garlic, the tomatoes & tomato paste ... yup, it's the same recipe. | |
Cheers, y'all | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13711
| | 10/29/2003 2:51 PM |
| | Dang it, I forgot to post the recipe last night. I will try to remember -- it's called Havana Moon Chili. It is pretty mild and quite unusual, IMO. |
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www.roguefood.com -- www.cellartracker.com | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13711
| | 10/31/2003 2:13 AM |
| OK, here is that recipe I was talking about. Please bear in mind that this is an unusual chili. I cannot take credit for this recipe as I got it out of the 'Florida' chapter of Jane & Michael Stern's book 'Chili Nation' --
Havana Moon Chili
Ingredients
2 tbs vegetable oil
1/2 cup chopped onion
3 minced garlic gloves
1 pound ground pork
1 pound ground chuck
14 oz beef broth
28 oz canned whole peeled tmatoes (drained)
2 tbs balsamic vinegar
1/3 cup raisins
2 tbs chili powder
1 tsp cinnamon (ground)
1 tsp cumin (ground)
1/2 tsp ground allspice
1/4 tsp ground cloves
1/2 tbs salt
1/4 cup olives (they say pimiento-stuffed green - I say do what you like)
1/4 cup slivered blanched almonds
black beans & rice (optional serving base for chili)
Heat oil, cook onion and garlic until soft
Add pork and beef and cook until browned -- drain off excess fat
Add beef broth and tomatoes (squash each tomato by hand before adding it)
stir in vinegar, raisins, spices and salt
Bring to a boil, then reduce heat and cook for 30 minutes partially covered
Uncover and cook for 30 more minutes
Add olives and almonds and cook 5 more minutes
Serve over your favorite base (beans & rice, spaghetti, fritos, plain, whatever).
It, like all chili, gets better if you let it sit overnight and reheat.
It is a unique and very flavorful mild chili. | |
www.roguefood.com -- www.cellartracker.com | |
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TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5219
| | 10/31/2003 2:19 AM |
| where's the pumpkin?  
just kidding! sounds great! | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13711
| | 10/31/2003 2:20 AM |
| | | |
www.roguefood.com -- www.cellartracker.com | |
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Winetex
Austin, Texas
Master of Wine
Posts:10796
| | 10/31/2003 2:40 AM |
| Olives have no place in chili. Thus sayeth a Texan.  | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 10/31/2003 2:46 AM |
| | Raisins do? | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13711
| | 10/31/2003 3:07 AM |
| I told you all it was unusual.
Seriously though, don't knock it til you try it. And don't go in thinking of it as chili either. It's different. | |
www.roguefood.com -- www.cellartracker.com | |
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ChangeMe
Grape Truck Driver
Posts:32
| | 11/02/2003 3:47 AM |
|
wineismylife seems to have a good recipe. My only addition is some diced, fresh cilantro added to the chili as it simmers.
That’s the not so secret ingredient in Chuy's Comida Delux's TexMex sauce. | | | |
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wineismylife
Arlington, TX
Master of Wine
Posts:12263
| | 11/02/2003 4:41 PM |
| | OK mletson. Lets hear it. Post the recipe you used and how it turned out. | |
Joe
-----
Wine is like potato chips around me...if it's open, it's gone. | |
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TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5219
| | 11/02/2003 6:11 PM |
| | yeah, i wanna hear how WE won!! | | | |
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Matt Letson
Barrel Filler
Posts:1339
| | 11/03/2003 2:09 PM |
| Bad news, guys: We didn't win. However, we came close and I received quite a few compliments--much better than in year's past.
For the most part, I used T-Birds Pumkin recipe with the following changes/additions:
1/2 Hot Italian pork sausage; 1/2 ground beef (no turkey)
Added one can of Rotel tomatoes
1/3 cup bourbon
1/2 cup Casa de la Ermita Jumilla red wine
2 serrano peppers
2 jalapeno peppers
1 cup cilantro
1 lime
2 bay leaves
1/2 bar of Hershey's milk chocolate
Turned out to be a great batch of chili. I really liked the consistency that the pumpkin added.
The winning chili was a well-marketed white chili called "White Lightening" made with chicken. The lady who made the chili made a real fancy sign to help showcase her offering. I never had a chance!
Thanks to everyone for sharing your recipes--they all look delicious! | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13711
| | 11/03/2003 2:12 PM |
| White chili?
I think someone needs to come up with a Mr. Hanky chili.  | |
www.roguefood.com -- www.cellartracker.com | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13711
| | 11/04/2003 1:05 AM |
| Here is another one from 'Chili Nation'--
'Serious Capital Punishment Chili'
1 tbs dried Mexican oregano
1 tbs paprika
4 tbs chli powder
1/2 tsp ground cumin
2 tbs (2 cubes) beef bouillon
1 tbs sugar
1 tsp hot sauce
1 tbs unsweetened cocoa powder
1/2 tbs hot red pepper flakes
1 12-oz bottle of pager lager
1 tbs ground coriander
One 14.5 oz can diced tomatoes w/roasted garlic
1 cup chopped onion
5 garlic cloves, minced
2 tbs vegetable oil
1 lb lean beef round cut into 1/4 inch cubes
1/2 lb lean ground chuck
1/2 lb lean ground pork
2 tbs masa harina dissolved in 1/2 cup warm water
Combine oregano, paprika, chili powder, cumin, beef bouillon, sugar, hot sauce, cocoa, pepper flakes, ale, coriander, tomatoes and one cut water. Bring to a boil and remove from heat.
In a large skillet, fry the onions and garlic in the vegetable oil; add beef cubes, ground beef, ground pork; brown and remove from heat. Drain excess fat. Add meat to the 'seasoning soup' made prior. Stir well and cook, partially covered, for 75 minutes at a low boil. Remove from heat, add masa harina mixture and cook 2 more minutes over low heat.
Honestly, I don't know what the heck masa harina is, so I have always skipped that step and it's been fine. I also added more garlic and onions, too.
Pretty good chili...  | |
www.roguefood.com -- www.cellartracker.com | |
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DJ Hombre
Napa Valley, California
Barrel Filler
Posts:1366
| | 01/15/2004 5:53 PM |
| | Donde esta frijoles, senor? | | | |
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wineismylife
Arlington, TX
Master of Wine
Posts:12263
| | 01/15/2004 6:47 PM |
| | Chili no tiene frijoles mi amigo. | |
Joe
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Wine is like potato chips around me...if it's open, it's gone. | |
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Corkage
Grape Puncher
Posts:975
| | 01/15/2004 8:25 PM |
| Quote:
Honestly, I don't know what the heck masa harina is, so I have always skipped that step and it's been fine. I also added more garlic and onions, too.
Pretty good chili...
Masa harina is the corn meal/flour used to make tortillas and tamales, among other things. Regular flour will work since its used in the recipe as a thickener | | | |
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