Originally Posted by
Pecos
BISQUIT....East coast , west coast...whatever! When you are from TEXAS anybody north of the Red River, east of the Sabine, or west of El Paso is a "yankee". Sorry dude, Gawd Almighty made these rules not me. I just try to , as my man Rodney King put it , "get along" with everyone. Thanks for the new toy though, I really appreciate it.
BOX...you in it for the chili huh? Ok But you gotta understand, anything worth doing is worth doing right. That means NO tomatoes or BEANS!!!
CHILI 101:
1. 5lbs chili grind beef or, preferably, venison
2. 5lbs chili grind pork
3. 1lb venison sausage
4. 5 medium large yellow onions
5. 10 to 20 cloves of garlic ( it is impossible to get too much)
6. 20 fresh green Anahiem chile peppers NOT PLAIN OLD GREEN BELL PEPPERS!roasted, peeled, and chopped...if they do not have fresh anahiems on the east (snicker) coast, you can use five cans of the canned green chiles
7. 1 cup or so of "Gerdhart" brand chili powder...ya gotta taste this stuff as you go to get it right from batch to batch.
8. Ground cumin to taste just add it in tsp amounts until it tastes right
9. Coarse ground black pepper
10. A gallon or so of stock...you COULD use canned Swanson chicken stock but do NOT let anyone catch you as, in Texas at least, such an act would put your sexual preference in question.
12. Half a cup or more of MASA HARINA...corn flour
13. A 6 pack to drink while you are cooking and a pint of tequila to chase the beer and give it body.
14. Salt
*In a cast iron utensel, brown the meat in small batches seasoning each batch to taste with salt and pepper. Place browned meat in a big ol' chili pot
*Chop up onions and fry in the grease that cooks out of the meat...if you need more, use bacon grease. Probably you will need to do the onions in two batches. You will notice that the first batch releases all the good brown crusty flavor from the frying pan that the meat left in it. THIS IS A GOOD THING. Now add that to your chili pot.
*Fry second batch of onions. Will probably need a little extra grease here. when onions are almost done, add all chopped garlic and green cliles and fry for a short time then add to your chili pot.
*Get your fry pan warm again and deglaze it with the stock and pour that with the rest of the stock into your chili pot and bring to a VERY LOW BOIL. The chili mixture at this point should be VERY wet and "loose" almost like soup.
*Add your chili powder and cumin. Remember, ya gotta taste it to get it right. THIS IS ART!
* Cover the pot and GENTLY simmer/boil it for one to two hours. You will know it is done when the meat chunks plump up and become tender. The cooking must be GENTLE. If you boil the hell out of it, the meat will be dry and stringy resulting in Kim's contiued spurning of your affections.
* When the meat is done, adjust the seasonings. You may need a little salt but now is the time to make THAT decission.
* Mix up 1/2 a cup of the MASA with cold beer...or water if you just can't spare the beer...adding the moisture until the mixture is of a thin consistency. Stir into your gently boilng mixture. This will thicken the chili and give it the characteristic "squeak" as you eat it. Repeat this process as necessary to get the consistency that you like.
* Serve with chopped onion, grated cheese, chopped fresh jalapenos, COLD beer and tequila shots.
WARNING Be careful when you serve this to women. THEY WILL BE CRAWLING UP YOUR LEG!!! Make sure you have proper supervision as this can lead to problems especially if your wife is there and her best friend is putting the chili induced moves on you. I CAN NOT BE RESPONSBLE FOR THIS PART OF IT! YOU HAVE BEEN WARNED! When I serverd this to Kim B she....aw heck. It ain't right to kiss and tell is it?
PECOS
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Maybe a program I can download or a website? Any help on this matter will be, as always, appreciated.
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Thanks for sharing 
