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Its Chili Season, Looking For Recipe Suggestions

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Just made a big pot, and am going to have some over hot dogs real soon now.

I don't know about you Murph. Your ok with cold coffee :wacko: and compressed meat floor sweepings(aka hot dogs) :blink:

But hey, to each their own.

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Just made a big pot, and am going to have some over hot dogs real soon now.

I don't know about you Murph. Your ok with cold coffee :wacko: and compressed meat floor sweepings(aka hot dogs) :blink:

But hey, to each their own.


I know there is just something comforting about a good chili dog, especially Hebrew National hot dogs. Yummmmm Cold Coffee? Blech, now a nice hot latte from my local place, Yummm.

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Reading all these posts, it is obvious to me that "Chili" is a stew that EVERYONE makes their own way. Getting into discussions about the composition/ingredients is like trying to win an argument on the internet ...

Nailed it.

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Chili is as personal as ones clothing style or outlook on life. However in some parts Chili is also a religion.

Reading all these posts, it is obvious to me that "Chili" is a stew that EVERYONE makes their own way. Getting into discussions about the composition/ingredients is like trying to win an argument on the internet ...

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Chili Joke:


(If you can read this whole story without tears of laughter running down your cheeks then there's no hope for you! *Note: Please take time to read this slowly. If you pay attention to the first two judges, the reaction of the third judge is even better! For those of you who have lived in Texas, you know how true this is. They actually have a Chili Cook-off about the time the Rodeo comes to town. It takes up a major portion of the parking lot at the Astrodome.
The notes are from an inexperienced Chili taster named "FRANK", who was
visiting Texas from the East Coast:
Frank: "Recently, I was honored to be selected as a judge at a chili
cook-off. The Judge #3 called in sick at the last moment and I happened
to be standing there at the judge's table asking for directions to the
Budweiser truck, when the call came in. I was assured by the other two
judges (Native Texans) that the chili wouldn't be all that spicy and,
besides, they told me I could have free beer during the tasting, so I
Here are the scorecards from the event:
Chili # 1 Mike's Maniac Mobster Monster Chili:
Judge # 1 -- A little too heavy on the tomato. Amusing kick.
Judge # 2 -- Nice, smooth tomato flavor. Very mild.
Judge # 3 -- (Frank) Holy shit, what the hell is this stuff? You could
remove dried paint from your driveway. Took me two beers to put the
flames out. I hope that's the worst one. These Texans are crazy.
Chili # 2 Arthur's Afterburner Chili
Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.
Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken
Judge # 3 -- Keep this out of the reach of children. I'm not sure what
I'm supposed to taste besides pain. I had to wave off two people who
wanted to give me the Heimlich maneuver. They had to rush in more beer
when they saw the look on my face.
Chili # 3 Fred's Famous Burn Down the Barn Chili
Judge # 1 -- Excellent firehouse chili. Great kick. Needs more beans.
Judge # 2 -- A bean less chili, a bit salty, good use of peppers.
Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels
like I have been snorting Drano. Everyone knows the routine by now. Get
me more beer before I ignite. Barmaid pounded me on the back, now my
backbone is in the front part of my chest. I'm getting shit-faced from
all of the beer.
Chili # 4 Bubba's Black Magic
Judge # 1 -- Black bean chili with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or
other mild foods, not much of a chili.
Judge # 3 -- I felt something scraping across my tongue, but was unable
to taste it. Is it possible to burn out taste buds? Sally, the barmaid,
was standing behind me with fresh refills. That 300-LB. bitch is
starting to look HOT ... . . just like this nuclear waste I'm eating! Is
chili an aphrodisiac?
Chili # 5 Linda's Legal Lip Remover
Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding
considerable kick. Very impressive.
Judge # 2 -- Chili using shredded beef, could use more tomato. Must
admit the cayenne peppers make a strong statement.
Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I
can no longer focus my eyes. I farted and four people behind me needed
paramedics. The contestant seemed offended when I told her that her
chili had given me brain damage. Sally saved my tongue from bleeding by
pouring beer directly on it from the pitcher. I wonder if I'm burning my
lips off. It really pisses me off that the other judges asked me to stop
screaming. Screw those rednecks!
Chili # 6 Vera's Very Vegetarian Variety
Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of
spices and peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, and
garlic. Superb!
Judge #3-- I shit myself when I farted and I'm worried it will eat
through the chair. No one seems inclined to stand behind me except that
slut Sally. She must be kinkier than I thought. Can't feel my lips
anymore. I need to wipe my ass with a snow cone.
Chili # 7 Susan's Screaming Sensation Chili
Judge # 1 -- A mediocre chili with too much reliance on canned peppers.
Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of
chili peppers at the last moment. I should take note that I am worried
about Judge #3. He appears to be in a bit of distress as he is cursing
Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I
wouldn't feel a thing. I've lost sight in one eye, and the world sounds
like it is made of rushing water. My shirt is covered with chili, which
slid unnoticed out of my mouth. My pants are full of lava like poop to
match my shirt. At least during the autopsy, they'll know what killed
me. I've decided to stop breathing, it's too painful. Screw it; I'm not
getting any oxygen anyway. If I need air, I'll just suck it in through
the 4-inch hole in my stomach.
Chili # 8 Tommy's Toe-Nail Curling Chili
Judge # 1 -- The perfect ending, this is a nice blend chili. Not too
bold but spicy enough to declare its existence.
Judge # 2 -- This final entry is a good, balanced chili. Neither mild
nor hot. Sorry to see that most of it was lost when Judge # 3 passed
out, fell over and pulled the chili pot down on top of himself. Not sure
if he's going to make it. Poor dude, wonder how he'd have reacted to
really hot chili?
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  • 3 weeks later...

Making a batch of chili today. This has ground beef with a high fat content, and I added about 4 pounds more than usual. No beans this time. House smells great. Going to be very spicy and greasy. I special order my extra hot red pepper powder from a bulk spice shop in St Louis, Missouri at the Soulard Farmers Market. The stuff packs a real punch. When I put it on a pork chop or burger I am frying, and it hits the hot pan, it is like pepper spray went off in my kitchen. They sell coffee and teas too. You can find their website here



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  • 1 month later...

Made more Murph's Chili last weekend.






Delicious, as always, though I've modified the recipe over the years (like using ground pork with the beef stew meat this time and including 3-4 times the amount of garlic :D).

The next experiment will probably involve using lamb instead of beef or pork.

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Anyone else tried to cook this? Is divine.


Supposedly serves more than one person, but not when that person is me......




Cajun-inspired prawn stew with corn and crispy okra

  • sbsdinnerupgrade-cajunprawn.jpg?itok=GIh
    (Sharyn Cairns)
  • sbsdinnerupgrade-cajunprawn.jpg?itok=jxo
  • sbsdinnerupgrade-cajunprawn.jpg?itok=jxo
  • sbsdinnerupgrade-cajunprawn.jpg?itok=jxo

A traditional Cajun stew would normally start with a roux (butter and flour cooked until brown), but this takes times and to be honest, who needs those extra calories? Get the prawn shells into the stock before you do any of your prep so there’s time to develop some flavour.

  • 300 g green prawns, peeled, shells reserved
  • 375 ml (1 ½ cups) fish stock
  • 150 g okra (6–8), halved lengthways
  • 1½ tbsp olive oil
  • 5 tsp Cajun seasoning
  • salt and black pepper
  • 1 small onion, finely chopped
  • 150 g (1 small) desiree potato, cut into 1 cm pieces
  • 1 cob corn, kernels removed
  • 3 cloves garlic, chopped
  • 1 tsp dried thyme
  • 1 small green capsicum, cut into 2 cm pieces
  • 400 g tin chopped tomatoes with onion and garlic
  • 2 tbsp chopped parsley, plus extra to serve
Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 220ºC.

Place the prawn shells in a small saucepan with the fish stock and bring to the boil. Reduce the heat, cover and simmer gently for 15 minutes or until required, strain.

Combine the okra, 2 teaspoons olive oil and 1 teaspoon Cajun seasoning in a bowl. Season to taste and toss until well coated. Spread the okra in a single layer on an oven tray lined with baking paper and transfer to the oven. Roast for 20–25 minutes until golden and crisp. Turn off the heat but leave the okra inside.

Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the onion, potato, corn, garlic and thyme and cook for 7–8 minutes until the vegetables soften. Add the green capsicum, tomatoes and 1 tablespoon Cajun seasoning and cook for 1 minute. Add the prawn infused stock, bring to the boil then reduce the heat to a steady simmer. Cover and cook, stirring occasionally, for 15 minutes until the potato is tender. Add the prawns and parsley, reduce the heat to low and cook gently, covered, for 3 minutes until the prawns are just cooked. Season to taste.

Spoon the stew into bowls, top with okra and extra parsley. Serve immediately.


Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Rachel Lane. Creative concept by Lou Fay.

Edited by DougRichards
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  • 8 months later...
  • 1 month later...



FLASHBACK: A recipe for Texas Red Chili from Karl Bock, also known as Chef Mojo:

Here ya go. This is the basic recipe. There’s quite a bit of improvisation involved in getting it to your personal tastes. This recipe will give you a fairly spicy pot of chili. Don’t be afraid to experiment.

4 lbs. of coarse (chili) ground chuck
2 medium sweet onions, chopped
6 cloves garlic, chopped
6 heaping Tb. ancho chili powder
6 heaping Tb. chipotle chili powder
6 heaping Tb. cumin powder
3 Tb. fresh ground black pepper
2 Tb. dried thyme leaf
2 Tb. dried oregano
2 26 oz. containers of Swanson Beef Stock (NOT broth. Stock.)
2 12 oz. cans or bottles of good lager beer.
Salt to taste

Place the chuck, onions and garlic into a large pot and turn the heat on to medium high. Get the beef rendering and browning, breaking it up as it cooks. Do not drain the fat. Trust me on this. When most of the beef liquid is cooked out, add all the spices and herbs and stir it in. Let it cook some in the fat, but be careful not to scorch the mix. Add the stock and beer, scraping the bottom of the pot. Bring to a boil and set to simmer.

At this point, you have a choice to make: How “wet” do you want the chili to be? By this, I mean how much fat do you leave in? Remember fat = flavor. You may skim after some simmering time, but I leave it in. As the liquid reduces, it becomes easier to emulsify the fat into the liquid by stirring.

Simmer slowly for at least 4 hours, adding more water or beer if it gets to thick for your tastes.

Also, there’s no beans in this recipe. This is old school Texas Red. No tomatoes, either. Yesterday I did it with beans. I added 2 drained cans of Goya brand pinto beans in the last hour or so of cooking.


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