cholla Posted January 13, 2005 CID Share Posted January 13, 2005 I went to a chilli cookoff 1/8/2005 in Amarillo.Tx .I tasted about a 100 different chillis.Some excellent,some good & some I wouldn't feed to my dog.This doesn't have much to do with computers so here is some tech advice: don't spill chilli on your computer unless you have a good firewall. Any other chilli lovers at testmy.net? Cholla Quote Link to comment Share on other sites More sharing options...
xs1 Posted January 13, 2005 CID Share Posted January 13, 2005 Man after about 3 itll all taste the same to me o.o Quote Link to comment Share on other sites More sharing options...
cholla Posted January 13, 2005 Author CID Share Posted January 13, 2005 hi .s1 I guess it makes a difference if you are weaned on chill like they do in Texas.To me they all taste different but some beer or water in between samples helps .This is a 100 small samples not bowls .So most who come to the cookoff can have some. Cholla Quote Link to comment Share on other sites More sharing options...
Guest PeePs Posted January 13, 2005 CID Share Posted January 13, 2005 MMMMMMMMMMMMMMMM sounds delicious. Today its so **** cold here in Omaha, Nebraska and chili sounds really good right now . ****, anything sounds good after I eat those **** school lunches! Quote Link to comment Share on other sites More sharing options...
The Reverend Posted January 13, 2005 CID Share Posted January 13, 2005 Say cholla, You wouldn't happen to be talking about the Dalhart Texas Chili Cookoff would you? I went there with my rattlesnake chili for 10 years in a row before it became impossible to get there! I love chili ...and some of the stuff there that the Cajuns were making was HOT! O M G!!! IT WAS HOT!! LOL The Reverend Quote Link to comment Share on other sites More sharing options...
resopalrabotnick Posted January 13, 2005 CID Share Posted January 13, 2005 love chili. personal recipe takes about 7 to 8 hours start to finish, for about 3 gallons of it. good chili burns 3 times. once in your mouth, then in your belly... Quote Link to comment Share on other sites More sharing options...
cholla Posted January 13, 2005 Author CID Share Posted January 13, 2005 hi Reverend: no this one is in Amarillo,Tx it has been for several years .it is usuall one of the first two weekends in January depending on how they fall.It is put on for Make A Wish usually sponsered by Coors & Bud.My receipe for steak chilli will nearly melt the pot.Has 7 to 10 different chilli peppers of various heat range in it . These dried peppers might be hard to find outside the south west.Have you tried Morton's chilli blend chilli powder its one of the best .with it almost anyone could make pretty good chilli mild enough for most people.If not they shouldn't be eating chilli anyway. Cholla Quote Link to comment Share on other sites More sharing options...
The Reverend Posted January 13, 2005 CID Share Posted January 13, 2005 Hmm.....I remember playing at the XIT Rodeo in Dalhart and I could have SWORN that the Chili Cookoff took place in the "metal building" (huge)! near the Rodeo grounds ...where I got my first taste of bull riding! Quote Link to comment Share on other sites More sharing options...
Cobra Posted January 13, 2005 CID Share Posted January 13, 2005 B^d mmm i love chili. we have one chili festival a year over here and u know what? its never spicy enough, never has enough meat, and it rained this year right when i got there... sigh... nothing worse that chili with no meat thats watered down by rainwater... Quote Link to comment Share on other sites More sharing options...
The Reverend Posted January 13, 2005 CID Share Posted January 13, 2005 Yuk ..that sounds like mom's home cooking! lol.... Quote Link to comment Share on other sites More sharing options...
Cobra Posted January 13, 2005 CID Share Posted January 13, 2005 lol its slightly better Quote Link to comment Share on other sites More sharing options...
cholla Posted January 13, 2005 Author CID Share Posted January 13, 2005 hi reverend : to bad the real hot stuff bothers you now Quote Link to comment Share on other sites More sharing options...
resopalrabotnick Posted January 14, 2005 CID Share Posted January 14, 2005 first off, i cheat in my recipe. i use these packs of seasoned italian pork sausage from costco, all you need to do is strip em from their skin, bingo preseasoned ground meat, and they come in two flavors, mild and hot, so that's a good way to grade the result from the start. the mild ones btw are also great to start a spaghetti sauce. hehe. and if i'm feeling wimpy, i add liberal doses of sour creme to the bowl, in addition tto the half quart or so of half and half that is in the pot anyhow, for flavor and color. gives it that nice coppery touch, and fat is a great taste carrier. Quote Link to comment Share on other sites More sharing options...
cholla Posted January 14, 2005 Author CID Share Posted January 14, 2005 hi resopalrabotnick : I'm sure we all have our quick recipes for when you don't have time for the long version.Try chorizzo sausages if you can get them.But I'm with you in putting the Itallian sausages in the spaghetti sauce. Cholla Quote Link to comment Share on other sites More sharing options...
MICROWAVE Posted January 14, 2005 CID Share Posted January 14, 2005 With beans or meat or both........ its all good........... Microwave Quote Link to comment Share on other sites More sharing options...
resopalrabotnick Posted January 14, 2005 CID Share Posted January 14, 2005 heh, the sausage is to help keep prep time under 8 hours. Quote Link to comment Share on other sites More sharing options...
cholla Posted January 14, 2005 Author CID Share Posted January 14, 2005 heh rasopalrabotnick: I understand the need for speed when you can't spend 8 hours mine usually takes 3 to 4 hours to get yhe right thickness.But when you are in a hurry the sausage works .that is why I suggested the chorizzo sausage takes the same amount of time as the Itallian but already has the Mexican spices. hi microwave:I agree even just meat & beans are good .As the commercial goes"How long has it been since you had a bowl of Wolf brand chilli .Well thats too long" :cool:Cholla Quote Link to comment Share on other sites More sharing options...
resopalrabotnick Posted January 14, 2005 CID Share Posted January 14, 2005 i find chorriza too firm, and the spices are a tad off. i like the sausage cause it's uncooked, so it crumbles nicely when frying Quote Link to comment Share on other sites More sharing options...
cholla Posted January 14, 2005 Author CID Share Posted January 14, 2005 heh resopalrabotnick: Whatever works for you.Thats why there are 1000000+ chill recipes.Just like I like Wolf brand on hot dogs better than homemade chilli. :cool:Cholla Quote Link to comment Share on other sites More sharing options...
resopalrabotnick Posted January 14, 2005 CID Share Posted January 14, 2005 there is a canned chili at costco, stagg chili i think, that stuff is actually pretty damned good, for canned anyway. Quote Link to comment Share on other sites More sharing options...
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