Posted: 2/22/2009 1:56:44 PM EDT
Dinner will be ready in about a half hour. That is all. 
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Man-o-man, I love chili and cornbread, especially mexican cornbread.
Sorry to say, but we're having T-bone steaks, baked potatoes, fresh spinach salad, apple pie and vanilla icecream. Ready in about 30 minutes or around 6:00/6:15. Then I'll polish it off with a few Modelo's(Liquor Store of Course) watch the British comedies on PBS and call it a night. 
Dave |
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Without pictures, it ain't happening. 
http://i8.photobucket.com/albums/a22/danc46/IMG_0008.jpg I claim I have a few thousand rounds of brass, and you take my word for it. I claim I have a bowl of chili and the resultant gas, and you want pics? WTF?! 
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Without pictures, it ain't happening.
http://i8.photobucket.com/albums/a22/danc46/IMG_0008.jpg I claim I have a few thousand rounds of brass, and you take my word for it. I claim I have a bowl of chili and the resultant gas, and you want pics? WTF?! I was posting a pic to make everybody want chili to support your post. Calm down, Ace. I wasn't throwing shit at you. I was giving weight to your thread. 
But I will tell you one thing, my chili is damn good. 
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I should have added extra sarcasm to show that my dismay was false! Dan, I'm thinking about a Square Deal B press for loading .38 Super, and a 550 for everything else. Any opinions? Save your money on the Square Deal. Stick with a 550 unless you don't want to convert over to other calibers. |
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I'm partial to cornbread with butter, maple syrup, and milk. We call it Johnny Cake. Are you serious?
Goddamnit man, you are from up north arn't you  .
probably like corn and bits of pimento in your cornbread don't you? 
it must have been a chilli type of day, I put on a big crock pot of pintos this morning, had them with some beef/bean/rice/cheese burritos, a gallon or so of chilli and some frybread for dinner this evening, had a big spoonfull of rice pudding with apricots for dessert and washed everything down with about a gallon and a half of tea. |
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Yes, I'm serious and it tastes great. Put it in a bowl, cut the corn bread in half, spread some butter on both halves, pour some maple syrup and milk on it and, WALA! Johnny Cake.
It's a recipe from my Dad's side of the family in North Dakota. I'm originally from Montana and we eat it there too.
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Yes, I'm serious and it tastes great. Put it in a bowl, cut the corn bread in half, spread some butter on both halves, pour some maple syrup and milk on it and, WALA! Johnny Cake. It's a recipe from my Dad's side of the family in North Dakota. I'm originally from Montana and we eat it there too. I had it growing up too. In Rhode Island as a young kid. My mom and dad were both Okie born but dad got stationed in Davisville and I learned yankee ways while I was there. 
I've had it with maple syrup or honey. I even ordered some at a small restaurant in Vermont when we were up there October before last. But hell, cornbread is good with just butter on it. |
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Yes, I'm serious and it tastes great. Put it in a bowl, cut the corn bread in half, spread some butter on both halves, pour some maple syrup and milk on it and, WALA! Johnny Cake. It's a recipe from my Dad's side of the family in North Dakota. I'm originally from Montana and we eat it there too. I had it growing up too. In Rhode Island as a young kid. My mom and dad were both Okie born but dad got stationed in Davisville and I learned yankee ways while I was there.
I've had it with maple syrup or honey. I even ordered some at a small restaurant in Vermont when we were up there October before last. But hell, cornbread is good with just butter on it. I have never heard of that mess before now just hearing of that desecration to cornbread has hurt me down deep inside
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I just gave you a shitload of .357 brass and a flash suppressor for an AMD65 and you want more??????? GIVE ME YOUR GOOd RECIPE!!!!! Two day old road kill doe, 10 gallons of ketchup, 20 lbs of chili ristras, one dead skunk, and two gallons of diesel. Throw the road kill into a 55 gal drum, then all the other ingredients listed above. Drop in a 10 hp outboard motor and start it up. Stir for 20 minutes. Build a fire under the 55 gallon drum and heat the mixture to a boil. Let it cool and serve. Better have some cold beer to wash it down with. Make sure you are close to a rest room or garden hose. It may feel like you just shit lava in your britches if you don't make it to the john in time. You'll need the garden hose to cool down your a**hole for sure.
My small batch recipe is being IMed to you.
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http://images.plumgoodfood.com/images/Kristin/mainstream/lg/206.jpg Do I get some brass too? Nope. I did can some once. Put it in a quart mason jar, then pressure cooked it to seal. Let it sit for several months and it turns out great. The spices permeate the meat while in the jar for that time and it comes out really good. |
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WHO has a good chili recipe....I cook regularly, and have tried many internet recipie's, but most suck! heres one that cooks fairly quick, at least as chilli goes: 2lbs corse ground stew (or roast) meat, or you can use hamburger meat, just gotta drain off the fat. 1lb corse ground lean pork (can use regular or hot breakfast sausage); 2 large onions chopped corse; 4 Tspoon garlic powder, or four cloves fresh chopped; 8 Tspoons chilli powder; 3 Tspoons ground cumin; 1 to 2 Tspoons salt; 1 Tspoon black pepper; 1 Tspoon cayenne pepper; 1 15oz can of diced tomatoes; 3 cups beef or chicken broth; 2 cups shreaded American or chedder cheese. brown the pork on high heat, when its almost done, drain off most of the fat/drippings. add the beef to the mix and brown, if using hamburger meat, drain off the fat. turn heat down to med, add 1 1/2 cups of onion, stir in the spices to the browned meat (keep stiring them, don't let burn on the bottom of skillet), when onions begin to get clear, add the tomatoes and broth, bring to boil, then turn heat down and simmer uncovered until liquid reduces to approx 1/4 stiring occassionaly, remove from heat, mix 1/2 cup remaining onions in and top with cheese. |
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1-1.5lbs dry pinto beans
2 lbs. ground meat - your choice- beef, venison, whatever 1-2 jalepeno - chopped small 1/2 onion- choice, big one 1 oz. chili powder- i prefer "best choice" 1 big bell pepper, chopped fine 1-2 cans diced tomatoes if you like garlic powder/salt to taste and such all stages- stir/ add water as needed! day 1- beans in a big crock pot w/water on low day 2- chop all veggies and add. brown meat and add chili powder to meat before adding it to the pot. add garlic and such as well. you can eat it this day if you must. day 3/4- eat it!! day 5- freeze leftovers for when the wife is out of town/ late night feast, etc... chili is a process, not just a meal!! edit- forgot tomatoes, duh edit 2- thanks to you guys, i just had to thaw out some tasty goodness 
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For grins and giggles, here's an old one.
Some people will do anything for free beer. Enjoy! > ______________________________________________________ > NOTE: Please take time to read this slowly. If you pay attention to the > first two judges, the reaction of the third is even better. For those of > you who may 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! > You will likely want to read this behind closed doors because, if you are > like me, you will be howling out loud. > > Notes From An Inexperienced chili tester named Frank, who was visiting > Texas from the East Coast: > "Recently, I was honored to be selected as a judge at a chili cook-off. > The original person called in sick at the last moment and I happened to be > standing there at the judge's table asking directions to the beer wagon, > when the call came. 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 accepted." > > Here are the scorecards from the event: > __________________________________________________________ > > CHILI # 1 MIKE'S MANIAC MOBSTER MONSTER CHILI > > JUDGE ONE: A little too heavy on tomato. Amusing kick. > > JUDGE TWO: Nice, smooth tomato flavor. Very mild. > > 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 ONE: Smokey, with a hint of pork. Slight jalapeno tang. > > JUDGE TWO: Exciting BBQ flavor, needs more peppers to be taken seriously. > > FRANK: Keep this out of the reach of children. I'm not sure what I am > 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 ONE: Excellent firehouse chili! Great kick. Needs more beans. > > JUDGE TWO: A beanless chili, a bit salty, good use of peppers. > > FRANK: 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 the beer. > ________________________________________________________ > > CHILI # 4 BUBBA'S BLACK MAGIC > > JUDGE ONE: Black bean chili with almost no spice. Disappointing. > > JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or > other mild foods, not much of a chili. > > FRANK: I felt something scraping across my tongue, but was unable to > taste it. Is it possible to burnout taste buds? Sally, the barmaid, was > standing behind me with fresh refills; that 300 lb. broad 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 ONE: Meaty, strong chili. Cayenne peppers freshly ground, adding > considerable kick. Very impressive. > > JUDGE TWO: Chili using shredded beef, could use more tomato. Must admit > the cayenne peppers make a strong statement. > > FRANK: 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 a pitcher. I wonder if I'm burning my > lips off? It really ticked me off that the other judges asked me to stop > screaming. Screw those rednecks! > ________________________________________________________ > > CHILI # 6 VERA'S VERY VEGETARIAN VARIETY > > JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice > and peppers. > > JUDGE TWO: The best yet. Aggressive use of peppers, onions, and garlic. > Superb. > > FRANK: My intestines are now a straight pipe filled with gaseous, > sulfuric flames. 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 Sally. > Can't feel my lips anymore. I need to wipe my ass with a snow cone! > __________________________________________________ > > CHILI # 7 SUSAN'S SCREAMING SENSATION CHILI > > JUDGE ONE: A mediocre chili with too much reliance on canned peppers. > > JUDGE TWO: 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 Number 3. He appears to be in a bit of distress, as he is > cursing uncontrollably. > > FRANK: You could put a grenade in my mouth, pull the pin, and I wouldn't > feel a damn 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-hot shit to match my > damn 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 new > 4-inch hole in my stomach. > |
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WHO has a good chili recipe....I cook regularly, and have tried many internet recipie's, but most suck! Well, as an Okie who moved to New Mexico and lived there for 20 years till I retired, and then moved back to Oklahoma, I could post the Chili recipe that is so good...you would desire to eat it every day. You would crave it if you went without it for a week. So, I'll send you an IM if you want the recipe. I can't post it here cause I'll get flamed. I don't want to be attacked by the ChiliBeaners
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WHO has a good chili recipe....I cook regularly, and have tried many internet recipie's, but most suck! Well, as an Okie who moved to New Mexico and lived there for 20 years till I retired, and then moved back to Oklahoma, I could post the Chili recipe that is so good...you would desire to eat it every day. You would crave it if you went without it for a week. So, I'll send you an IM if you want the recipe. I can't post it here cause I'll get flamed. I don't want to be attacked by the ChiliBeaners
I'll try your recipe out if you don't mind sharing it. There was a motel/restaurant in Cuesta right by the stop light that had some of the best chili I've ever eaten. But the old lady that ran it would never tell me the contents. The restaurant shut down a few years ago.I still miss that chili. My wife stills get pissed when I cook a steak and make venison chili to go with it.
I've been know ot eat it with eggs in the morning.
I actually mixed some dehydrated morel mushrooms with the chili I made today. It was great except for the damn beans my wife dumped in the pot.
IM sent. |