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Mosca 9 years, 3 months ago.
About to head to the big chili cookoff here in Austin, will report back.
Yep, masa is what I chose.
This wasn't my way of making chili, but it is really, really freakin' good. They call it Texas Red, but the cinnamon, bay leaves, and tomatoes make it absolutely an Eastern transplant of a Southwestern stew. Regardless, I would recommend anyone who is making chili to give this a try at least once. The recipe is easy to follow, most of the ingredients are common (all I had to buy was the lime and cilantro, I even had the chuck roasts in the freezer), and it is absolutely splendid. (Edit: I didn't have the ground pasilla, I used all ancho instead.)
The recipe is all over the Internet, here is one link for it.
There’s a nice chili guide on Deadspin: http://deadspin.com/5947501/how-to-cook-chili-a-guide-for-people-who-arent-anti+bean-zealots-and-elitist-scum How to cook chili: a guide for people who aren’t anti-bean zealots or elitist scum
The tl;dr version: Relax, just make some chili however you want to.
The “WTH?” version: He slams Cincinnati chili. Which makes no sense.
https://www.youtube.com/watch?v=QJ882QYzr-M https://www.youtube.com/watch?v=QJ882QYzr-M
There’s a nice chili guide on Deadspin: How to cook chili: a guide for people who aren’t anti-bean zealots or elitist scum
The tl;dr version: Relax, just make some chili however you want to.
The “WTH?” version: He slams Cincinnati chili. Which makes no sense.
I’m making chili today. I have no idea what’s going in it, but it will be mild, and probably have some beans.
Both. Chili over rice is a complete dish as far as I'm concerned.
Masa here, too. That’s what Carol Shelby always used to thicken his when it was needed and that man knew chili.
I vote for masa.
I think Michael knows his Texas Red. It is a very confusing thing as there are so many variations. Michael has been there and he knows. I do not. I will bet Bushie knows??
Paul E. Smith
Knoxville, TN
prunes should be the signature fruit of roadfood.
Maybe prunes should have their own topic heading in the forum section.[lol]
I use the Dinosaur BBQ Cookbook recipe. It is no doubt not authentic but it is none the less awesome. It has in addition to the ingredients mentioned above, a stick of cinnamon and at the last minute is finished with oregano, lime juice and cilantro. Its our favorite chili recipe and it'd probably get me drummed out of Texas…but then I'd have to go there first.
Cosmos hasn't posted in over a year, but I'm bringing this up because it's Dinosaur's chili recipe. I made it today, and it's sitting on the stove and it's pretty good, except it's thin and soupy. I'm thinking of thickening it with some masa. The alternative is serving it over rice. And of course there's no reason to not do both.
Who has an opinion to share?
“Hot” is such a relative term.
Just like in people. [;)]
My 83 year old neighbor lady thinks I’m “Hot”, so there you go![:I][:X][:X][:D][lol][lol][lol][lol]
“Hot” is such a relative term.
Just like in people. [;)]
So, go ahead and publish it. It’s a good one!
As the sisters in the play, “Arsenic and Old Lace” say– “Do you have the Recipe?”[:D]
Tolbert says how to do it pretty thoroughly in the book, although I’m not sure that’s how they make it at the restaurant. (True authenticity, he notes, calls for beef kidney suet.)
Who’s knocking out a big kettle of Texas Red this weekend?
Me, also read the Soup thread, Chef!
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