Canned Chili

"Ran?e at Arabian Knits" wrote:

Yes, it does, however mixed with cream cheese it makes a good dip, and
the texture works better than most homemade chili for topping hot dogs.
 
On Mon, 21 Mar 2011 17:48:39 -0600, "Pete C."
wrote:


This is the first time I've heard that. Why bother competing if it's
not edible?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mar 22, 12:21?pm, sf wrote:
It's a contest to see who can come up with the most appealing use of
powdered (NEVER FRESH) onion and garlic, bouillon cubes, other
powdered spices and spice mixtures, canned tomato sauce and whatever
kinds of meat. What a stupid joke of a culture, the way they mix
their powders, you'd think they missed their callings as old fashioned
quack apothecaries.

--Bryan
 
On Mar 21, 6:30?pm, Brooklyn1 wrote:

Why would I like, especially a lie that doesn't reflect particularly
well upon me. Browning the ground beef and adding the canned chili
takes about 12-15 minutes. The only thing I add is a pinch of cumin
while I'm browning the beef. I got some Wolf really cheap, so I
bought a case and I've been using 1 can Wolf to 2 cans Chilli Man
until I run out of the Wolf. Also, I don't call using chili hot beans
"from scratch." From scratch means cooking dried red kidneys and that
takes hours.

--Bryan
 
In article
,
Dan Abel wrote:


At least the Nalley Valley won't stink so much any more? There will
still be the aroma of Tacoma to contend with, though.

Seriously, that's too bad. I can only guess that taxes are lower in
Iowa.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
On Tue, 22 Mar 2011 11:20:49 -0500, Ema Nymton
wrote:


Becca, I'm glad you liked it. And of course the recipe needn't be
followed exactly. I intend to eventually try that Wolf's brand chili,
and I was at Walmart today and forgot to look, next time.
 
On Mar 22, 6:34?pm, ImStillMags wrote:
[snip]

The winners of the CASI contest couldn't have been described with
subtle flavor profiles. They're all just a bunch of cheap powdered
shit thrown together, usually in stages, mostly (I'm sure) just to
look snazzy.

--Bryan
 
In article
,
Ran?e at Arabian Knits wrote:


Never noticed it, although I was in first and second grade when we lived
there.


Yeah. Maybe that's why I never noticed it. My wife and I were driving
through Tacoma on the freeway in the early 70's, and she complained
about the smell. I told her to be thankful that we were just driving
through, it's worse if you live there.


There's a little info in the URL above. "Consolidation of duplicate
facilities".

--
Dan Abel
Petaluma, California USA
[email protected]
 
sf wrote:
I had a related thought and would love to see some elaboration on
this. I can say from my own experience that I might cook some
chili recipes just to check them out, and none seem to become my
standby, which would be more like mom cooked. Mom-style chili is
kind-of a comfort food, while the possibly more authentic (can we
use that word?) versions are interesting anomalies.

--
Jean B.
 
On 3/22/2011 5:23 PM, Brooklyn1 wrote:

IMO, there is not a big difference between Wolf chili and Hormel, but my
son thinks there is. I tried a can of Hormel and it was fine, but I
keep buying Wolf. Old habits.

Becca
 
On Wed, 23 Mar 2011 10:02:52 -0400, "Jean B." wrote:


Authentic meaning "competition style" chili? I'm coming to the
conclusion that an authentic chili is what you like, not what's
dictated.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
sf wrote:
I don't think those competition style chilis are authentic, esp.
when you see all the extra ingredients that can be in them.

I mean... what DO I mean? I guess one that comes to mind had the
beef chopped and not ground, was thickened with a bit of cornmeal,
no beans or tomatoes--aren't we always told this by Texans,
anyway? (Although early cookbooks do contain recipes with
beans--don't remember whether or not some contained tomatoes.) I
guess one would have to ponder the origins of chili. With beans
and tomatoes being indigenous to the new world, along with chiles,
one might suppose that these ingredients got combined. But with
game? With anchos etc. and not chili powder. Hmmm. Have to look
into cumin's origins. I guess some say it was indigenous to many
areas, including South America. I wonder what remains or other
evidence for that has been found.

I guess MY distinction is between mom-style (with tomatoes and
beans) and other styles.

--
Jean B.
 
On 3/23/2011 12:38 PM, Jean B. wrote:.

If you are not entering your chili in a contest, then cook chili however
you like it. I do not put beans in my chili, but I do use tomatoes.

Becca
 
On Wed, 23 Mar 2011 15:51:17 -0700 (PDT), merryb
wrote:


Even our pickles have been outsourced? Woe, woe, woe!

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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