Christians leave their physical bodies immediately after death and are met by...
… the ghost of Casper Houser.
… a rabi, a priest, and an ayatollah coming out of a bar.
… Earle (Leon Rippey) …
That sounds good...I use about a pound and a half of cooked, lean seasoned beef, red and black kidney beans (one can each), one can of black beans, one large can diced tomatoes, some seasoning (trade secret) both on the meat and in the mix (though the store packets really aren't all that bad in a pinch), a little hot sauce and a little brown sugar, slow cook the mess for a few hours...sometimes I'll add a handful of crumbled Ritz crackers if I want to thicken it a little.
I like to serve it over a little wild rice. :chew:
Now we're talking.
I like to add corn to mine. I usually make it with jalepeños, but I think I'm going to try something with a little more fire power.
Ive never had chili with corn in it, im going to try that!
It's also a nice color contrast. You know. IF you're into that sort of thing.
But I think I might make beer again before I make chili again...
No, you idiot! There's a football game tomorrow! Make chili!
Get your act together, Cal.
Careful, you might upset you. Last time I did that, I was beside myself with anger.
It's also a nice color contrast. You know. IF you're into that sort of thing.
But I think I might make beer again before I make chili again...
I would use green and yellow sweet peppers for some color and taste. Not corn.
I would use green and yellow sweet peppers for some color and taste. Not corn.
Over-cooking them is a problem. I love the taste of sweet peppers, but they don't hold up to hours of simmering. I also like some celery in my chile, and that tends to want a lot of cooking time, so part of making chile involves adding things along the way.If you find a particularly sweet yellow or red pepper and don't cook it too much, then maybe. I've done that a few times.
Over-cooking them is a problem. I love the taste of sweet peppers, but they don't hold up to hours of simmering. I also like some celery in my chile, and that tends to want a lot of cooking time, so part of making chile involves adding things along the way.
This post brings my post count to my birth year.
Chili came out tasty, but not nearly spicy enough.
This post brings my post count to my birth year.
Chili came out tasty, but not nearly spicy enough.
That's my birth year, too. I put a can of the spiciest Rotel in my chili, which helps but yea, it's never spicey enough for me, anything close to what I'd like.... my family freaks out over it.