Texas Chili and Florida Key Lime Pie (regional foods)😊
Mar 12, 2021 18:13:11 GMT
osnafrank, drawntokatet, and 2 more like this
Post by wolf on Mar 12, 2021 18:13:11 GMT
Okay, here’s a Real Texas Chili recipe for Commander osnafrank . 🙂
(The Key Lime Pie part comes at the end of this post. 😉)
4 pounds of COARSE GROUND BEEF (chili grind)
also fine to use coarse ground sirloin too.
3/4 cup of Chili powder
Or...
1 teaspoon of Red Pepper ( Cayenne chili) powder
( you can omit or use less if you can't handle heat, more if you like heat. You can make a Klingon cry with this stuff.)
1 tablespoon of onion powder
1 tablespoon of garlic powder
1 tablespoon of Oregano (Mexican oregano if available, but Italian oregano is fine)
1 tablespoon of ground Cumin
1/2 tablespoon fine ground black pepper
Salt to taste (start with a couple of teaspoons)
2 - 6 ounce cans of tomato PASTE
3 or more - 6 ounce cans of water (just use one of the empty tomato paste cans to measure)
add in enough water to cover the meat and smooth out all the dried ingredients.
1. In a large pot brown the ground meat thoroughly on medium high heat stirring till done (don't walk off and let it burn), then drain off excess fat.
2. add in tomato paste and water to meat and mix all together.
3. add in the Chili Powder and mix in well.
4. add in other dried ingredients ONE AT A TIME mixing into the Chili.
5. reduce heat to medium and cook for about 30 minutes.
6. add in more water IF necessary, and be sure to scrape dried Chili down the sides of the pot while cooking, and mix it back into the pot.
After about 30 minutes it's done.
Reheats the next day on the stovetop
or in the microwave just fine.
You can cut all these ingredients in half to make up a smaller batch. If you halve the recipe use a 1/2 cup of Chili Powder.
The best way it's served, when it's finished, is TOPPED with grated/shredded Colby, or Longhorn cheese, with fresh chopped white onion. And sometimes pickled, or fresh, sliced jalapeno...but all those are just toppings. Not to be cooked in the Chili.
.....any "MILD Cheddar" will do actually.
.....well, I just did all that from memory.
Should be good, I haven't measured anything in years.
I get a couple of cans of tomato paste and some meat,
toss them off into the pot and get to adding in the dried stuff as I see fit.
And nope, there are no fresh ingredients in real Texas Chili.
Originally the cowboys on the range came up with it around the late 1800's. At the turn of the 20th century, Chili got sold in dried (meat too, like jerky) compacted bricks (like coffee) that they opened and recooked it with water. Had to be preserved and portable, to fit in saddlebags etc....Chuck wagons were only used on big cattle drives and times on the range when there were a lot of men out taking care of a lot of cattle.
There is another way to do the meat...but I know it's more trouble than most people will go to.
I've done it, and it has tuned out good.
Take stew meat which is cut in about 1 and 1/2 inch cubes, then you have to cut each piece into about 6 to 8 smaller pieces. Taking it down to a coarse dice. Each piece then being about a 1/2 inch cube. Then you have to cook the Chili just a little longer. Another 15 minutes will do, after slowly browning the meat thoroughly.
I've also made Chili with Buffalo meat, and deer meat.
AND by the way....there is only ONE brand of canned Chili that is ever acceptable...and that is Wolf Brand Chili...another product of Texas. I think I remember us being able to get that when we were in Nebraska those 3 years. Maybe you can get that up there where you're at . That and Frito Lay's ( another Texas company) "Fritos" are the ONLY things you can use to make "Frito pie"...Frito Pie is another Texas original. Topped the same way as the Chili I described above. You have to use "Fritos" because they are made thick enough to hold up and not disintegrate when being cooked in the pie with the canned Chili.
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It's all regional. Specific tastes/flavor profile, accomplished a certain way.
Your Texas Chili should look something like this bowl below,
Dark red brown in color and fairly thick in texture.
New Mexican Green Chili?
There's really no such thing, they call it 'Chili', but that's just short for "Green Chli STEW".
Now THAT is made with green Poblano peppers, and fresh ingredients.
It's based on an old Indian dish, and made with pork. Yet too many people put flamin' chicken in it.
Green Chili stew is good, especially if the "3 sisters" are included.
The "3 Sister's" are corn, beans and squash....refers to how they are grown together.
Plant corn. Then plant beans to climb on the corn stalks. Then plant squash encircling the groups of 3 corn stalks. That's all in a nutshell, that info. It's how the Southwest Indians did it, long before whites came here.
Now then! After a nice steaming bowl of HOT chili, I think Lime or Key lime pie is a really nice cooling dessert.
Question for our Floridians!…..Are the bottled Key Lime Juices any good?
And are there any particular brands that are best to buy?
And do you any of y’all have a good recipe you could bestow upon us?
Lady spideyman and King of the Florida men the wireman ?🙂
Miss mary Strickland and @wayoftheredpanda ? Do y'all have a favorite Texas Chili Recipe to bring?
Thanks guys, looking forward to anything you’d like to post for us. 😊
(The Key Lime Pie part comes at the end of this post. 😉)
4 pounds of COARSE GROUND BEEF (chili grind)
also fine to use coarse ground sirloin too.
3/4 cup of Chili powder
Or...1 teaspoon of Red Pepper ( Cayenne chili) powder
( you can omit or use less if you can't handle heat, more if you like heat. You can make a Klingon cry with this stuff.)
1 tablespoon of onion powder
1 tablespoon of garlic powder
1 tablespoon of Oregano (Mexican oregano if available, but Italian oregano is fine)
1 tablespoon of ground Cumin
1/2 tablespoon fine ground black pepper
Salt to taste (start with a couple of teaspoons)
2 - 6 ounce cans of tomato PASTE
3 or more - 6 ounce cans of water (just use one of the empty tomato paste cans to measure)
add in enough water to cover the meat and smooth out all the dried ingredients.
1. In a large pot brown the ground meat thoroughly on medium high heat stirring till done (don't walk off and let it burn), then drain off excess fat.
2. add in tomato paste and water to meat and mix all together.
3. add in the Chili Powder and mix in well.
4. add in other dried ingredients ONE AT A TIME mixing into the Chili.
5. reduce heat to medium and cook for about 30 minutes.
6. add in more water IF necessary, and be sure to scrape dried Chili down the sides of the pot while cooking, and mix it back into the pot.
After about 30 minutes it's done.
Reheats the next day on the stovetop
or in the microwave just fine.
You can cut all these ingredients in half to make up a smaller batch. If you halve the recipe use a 1/2 cup of Chili Powder.
The best way it's served, when it's finished, is TOPPED with grated/shredded Colby, or Longhorn cheese, with fresh chopped white onion. And sometimes pickled, or fresh, sliced jalapeno...but all those are just toppings. Not to be cooked in the Chili.
.....any "MILD Cheddar" will do actually......well, I just did all that from memory.
Should be good, I haven't measured anything in years.
I get a couple of cans of tomato paste and some meat,
toss them off into the pot and get to adding in the dried stuff as I see fit.
And nope, there are no fresh ingredients in real Texas Chili.
Originally the cowboys on the range came up with it around the late 1800's. At the turn of the 20th century, Chili got sold in dried (meat too, like jerky) compacted bricks (like coffee) that they opened and recooked it with water. Had to be preserved and portable, to fit in saddlebags etc....Chuck wagons were only used on big cattle drives and times on the range when there were a lot of men out taking care of a lot of cattle.
There is another way to do the meat...but I know it's more trouble than most people will go to.
I've done it, and it has tuned out good.
Take stew meat which is cut in about 1 and 1/2 inch cubes, then you have to cut each piece into about 6 to 8 smaller pieces. Taking it down to a coarse dice. Each piece then being about a 1/2 inch cube. Then you have to cook the Chili just a little longer. Another 15 minutes will do, after slowly browning the meat thoroughly.
I've also made Chili with Buffalo meat, and deer meat.
AND by the way....there is only ONE brand of canned Chili that is ever acceptable...and that is Wolf Brand Chili...another product of Texas. I think I remember us being able to get that when we were in Nebraska those 3 years. Maybe you can get that up there where you're at . That and Frito Lay's ( another Texas company) "Fritos" are the ONLY things you can use to make "Frito pie"...Frito Pie is another Texas original. Topped the same way as the Chili I described above. You have to use "Fritos" because they are made thick enough to hold up and not disintegrate when being cooked in the pie with the canned Chili.
It's all regional. Specific tastes/flavor profile, accomplished a certain way.
Your Texas Chili should look something like this bowl below,
Dark red brown in color and fairly thick in texture.
New Mexican Green Chili?
There's really no such thing, they call it 'Chili', but that's just short for "Green Chli STEW".
Now THAT is made with green Poblano peppers, and fresh ingredients.
It's based on an old Indian dish, and made with pork. Yet too many people put flamin' chicken in it.
Green Chili stew is good, especially if the "3 sisters" are included.
The "3 Sister's" are corn, beans and squash....refers to how they are grown together.
Plant corn. Then plant beans to climb on the corn stalks. Then plant squash encircling the groups of 3 corn stalks. That's all in a nutshell, that info. It's how the Southwest Indians did it, long before whites came here.
Now then! After a nice steaming bowl of HOT chili, I think Lime or Key lime pie is a really nice cooling dessert.
Question for our Floridians!…..Are the bottled Key Lime Juices any good?
And are there any particular brands that are best to buy?
And do you any of y’all have a good recipe you could bestow upon us?
Lady spideyman and King of the Florida men the wireman ?🙂
Miss mary Strickland and @wayoftheredpanda ? Do y'all have a favorite Texas Chili Recipe to bring?
Thanks guys, looking forward to anything you’d like to post for us. 😊
I am Hungry for it Now Sis!
......
