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Chili Archieve Help

DanMetzcus's picture

Hello All


I had  the fantastic chili recipe thread bookmarked and decided to start at the top and work my way down the list trying them all. I prepared the first one last week, Cooking Monsters - Texas Red, and the results were absolutely divine. I hit the link this morning in anticipation of experimenting with the next recipe and was disappointingly routed to the new Taunton home page. Did anyone out there by chance copy this thread instead of linking it as I mistakenly did! Boy do I miss the pleasure of being able to read the archives (fingers crossed hoping this will soon change)!


 


Dan

Once in a while you get shown the light in the strangest of places if you look at it right

Tuck's picture

(post #26017, reply #1 of 36)

Morning Dan, I think I have some of these.  Do any of these names ring a bell?  If so, let me know and I'll post.



  • Black Bean Chili
  • Black Bean Turkey Chili
  • Chili recipe posted by CLS
  • Northern Version Chili
  • Original San Antone Chili

Okay, found some more:



  • Awesome Vegetarian Chili

  • Chili recipe - ML

  • Chili recipe - Smittyroo-MC

  • Cincinnati Chili

  • Tex-Mex Chili

  • Wendy's Veggie Chili

  • Cincinnati Chili

~tuck The CT'er formerly known as cam14
If you can't be kind, at least have the decency to be vague


Edited 3/24/2002 2:40:42 PM ET by tuck

Jean's picture

(post #26017, reply #2 of 36)

I also have one posted by ML.

Am I ambivalent?
Well, yes and no.


 

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Glenys's picture

(post #26017, reply #3 of 36)

There was the recent thread on the Naked Chef's chili as well.

DanMetzcus's picture

(post #26017, reply #4 of 36)

I would love to try them all! The only one I have is CM's because I printed it out for a shopping list as well as a cooking tutorial. Any input from this gracious bunch will be greatly appreciated, at least a couple to tie me over until the search capabilities are functioning again. I can be reached at dmetzcus@attbi.com or post here for all to enjoy. Thanks guys and gals, have a great day!


Dan 



Once in a while you get shown the light in the strangest of places if you look at it right

Once in a while you get shown the light in the strangest of places if you look at it right

Tuck's picture

(post #26017, reply #5 of 36)

Okay, here you go:


Black Bean Chili



  • Recipe By :em

  • 1/2 lb. lean ground beef

  • 1 1/2 cups cooked black beans

  • 1/2 cup diced green bell pepper

  • 1/2 cup chopped onion

  • 1/2 cup diced carrots

  • 2 tsp. chili powder

  • 1 clove garlic -- minced

  • 1 bay leaf

  • 1/8 tsp. cayenne pepper -- (1/8 to 1/4)

  • 1 small can V8 juice (6 oz)

  • 1 can whole tomatoes -- mashed


  • Brown ground beef. Add the rest of the ingredients and simmer for 30 minutes to one hour

  • NOTES : Black Bean Chili recipe posted by EM...

  • Well, I'm not from Texas and prefer beans and tomatoes, so here is

  • one of my favorite recipes.



~tuck The CT'er formerly known as cam14
If you can't be kind, at least have the decency to be vague

Tuck's picture

(post #26017, reply #6 of 36)


Black Bean Turkey Chili


Recipe By :nutcakes



  • Serving Size : 1 Tablespoon vegetable oil
  • 1 medium onion -- peeled and chopped
  • 3 cloves garlic -- peeled and minced
  • 1 red bell pepper -- finely diced
  • 1 green bell pepper -- finely diced
  • 1 1/2 pounds lean ground turkey breast
  • 2 Tablespoons flour
  • 3 Tablespoons chili powder
  • 2 Tablespoons ground cumin
  • 2 teaspoons powdered cocoa (unsweetened)
  • 1 teaspoon cayenne pepper
  • 1/2 cup tarragon vinegar
  • 2 Tablespoons strong brewed coffee
  • 2 cans plum tomatoes -- crushed
  • 1/4 teaspoon salt
  • 2 cups cooked black beans

1) Heat the oil over medium-high heat in a Dutch oven or deep skillet. Add the onion,
garlic, peppers; saute, stirring frequently, for 5 minutes. Add the ground turkey and saute for 5 minutes, stirring constantly and breaking up lumps.


2) Stir in the flour, chili powder, cumin and cocoa. Stir over low heat for 3 minutes to cook the spices. Add the remaining ingredients, except the black beans and bring to a boil over medium heat. Simmer the chili, stirring occasionally, for 40 to 45 minutes, until thick and the turkey is  tender. Add the black beans and cook for 5 more minutes.


NOTES : 302 calories per serving. Can be made up to three days in advance. freezes well. Serve topped with any: lofat sour cream or yogurt, lime  wedges, cilantro sprigs, diced onion, tomato, avocado.


Note: This is a really meaty chili and if I don't mind the extra calories, I add 2+ more cups beans.



~tuck The CT'er formerly known as cam14
If you can't be kind, at least have the decency to be vague


Edited 3/24/2002 4:17:02 PM ET by tuck

Tuck's picture

(post #26017, reply #7 of 36)


Chili recipe posted by CLS...


Recipe By :jean


I don't have a recipe, CM. My "recipe" is very loose.  Start with 8 oz. of dried red chili beans (not kidney beans! -- the small  red chili beans) that have been soaked overnight. Cook in plenty of water until nearly done. Add a couple of large chopped spanish onions, more or less, and several (to taste) garlic cloves you've minced, along with a can of beer (I prefer something on the darker side but you can use what you want), a can of tomatoes all chopped up along with their juice, 2 or 3 dried chipotle chiles, 1 or 2 tbl. chili powder, 1 tsp. salt, about a tbl. each of oregano and cumin, 1/2 tsp. ground red pepper, 1 tbl. unsw. cocoa powder, and stir. Let cook over low heat for many hours. About 6 hours into cooking, taste and adjust seasonings and let cook another couple of hours.


Best if started early in the morning. You can add beef or whatever to it if you like, but I prefer not.  This "recipe" is really loose. I usually just add what I'm feeling like at the moment, but this is the basic set up for it. Sometime I add more chili's if I have them, or more or less onion or garlic, or whatever.


Always served with hot cornbread.



~tuck The CT'er formerly known as cam14
If you can't be kind, at least have the decency to be vague

MEANCHEF's picture

(post #26017, reply #9 of 36)

Remember:


 


Chili has no beans


Here is a famous quote if you don't believe me:


"Any Son of Texas knows chili ain't sweet, and you don't cook no beans  with your chili. You can slop the chili over some pintos, or blacks, but they don't never  cook in no pot together!!"



 


Edited 3/24/2002 4:25:30 PM ET by MEAN CHEF

kai230's picture

(post #26017, reply #11 of 36)

You can slop the chili over some pintos, or blacks, but they don't never  cook in no pot together!!"


Well, finally an explanation. Sort of.

Tuck's picture

(post #26017, reply #21 of 36)

 


That's a great quote MC.  Would you mind looking over the last recipe I posted, I think you posted a newer version.



~tuck The CT'er formerly known as cam14
If you can't be kind, at least have the decency to be vague

Tuck's picture

(post #26017, reply #8 of 36)


Northern Version Chili


Recipe By :jean



  • 1 good can opener (so shoot me)

  • 1 lb. ground round -- browned

  • Salt and pepper to taste

  • 1 cup diced onions

  • 1 cup chopped celery

  • 1 bay leaf

  • 1 T Worcestershire sauce

  • 1 can light kidney beans

  • 1 can dark kidney beans

  • 1 can hot chili beans

  • 1 can tomato soup

  • 1 can diced tomatoes


  • Add chili powder to your level of heat.  Simmer until veggies are tender. Serve in a bowl with favorite grated cheese and crackers.



~tuck The CT'er formerly known as cam14
If you can't be kind, at least have the decency to be vague

Tuck's picture

(post #26017, reply #10 of 36)


Original San Antone Chili


Recipe By :mm


ingredients for 4 servings :



  • 1/2 lb Suet

  • 2 lb Lean beef shoulder

  • 1 lb Lean pork shoulder

  • 3/4 c Flour

  • 1 tsp Salt

  • 1/2 tsp Pepper

  • 3 Onions -- chopped

  • 6 Cloves Garlic -- minced

  • 1 1/2 qt Beef stock or canned beef broth

  • 4 Dried ancho peppers*

  • 1 Dried pastilla pepper*

  • 1 Dried casbel pepper*

  • 1 tb Crushed cumin seeds or ground         

preparation:


Cook Time: 4 hrs


Fry suet in a large heavy kettle. Remove suet and discard. Cut meat into 1/2 inch cubes. Combine flour, salt and pepper in brown paper bag. Add meat and shake to coat. Save remaining flour. Sear floured meat in hot fat, stirring to prevent sticking. Add onions and garlic; cook and stir until soft. Add beef stock or broth and bring to a boil; then reduce heat and simmer slowly while preparing peppers. Wash peppers under cold running water; remove stems and seeds. Put in a sauce pan; cover with water and boil for 5 minutes. Let steep 10 minutes. Lift out peppers and grind or puree, adding 1 cup water in which peppers were cooked. Add to meat, cover and simmer 2 - 3 hours or until meat is tender. Grind cumin seeds in a mortar and pestle or with a heavy spoon in a cup; add to chili. Add salt to taste. Mix flour saved from browning meat with cold water; add to chili and cook  3 to 5 minutes to thicken. Makes about 2 quarts.


NOTE: If these peppers are unavailable, substitute 4 to 6 Tbsp of chili powder. Chuck wagon cooks from around San Antone were mighty proud of their chili and mighty set in their ways of puttin' peppers in and leavin' beans out. But San Antone Chili sure stuck to your ribs, and even if you liked beans, you didn't complain. At least not where the cook could hear you.



~tuck The CT'er formerly known as cam14
If you can't be kind, at least have the decency to be vague

Tuck's picture

(post #26017, reply #12 of 36)


Tex-Mex Chili



  • 1 Tbs. Cumin Seeds

  • 1 1/2 tsp. Coriander Seeds

  • 2 Tbs. Fresh Oregano Leaves or 1 Tbs. Dry

  • 3 Tbs. Vegetable Oil

  • 3 lb. Beef Chuck -- cut into 1/2 inch

  • cubes

  • 1/2 large Yellow Onion -- chopped

  • 8 Cloves Garlic -- Chopped

  • 5 Fresh Jalapenos (preferably Red) Stemmed -- seeded and chopped

  • 3 Tbs. masa harina

  • 2 Tbs. Ground Pasilla Powder

  • 2 lb. Tomatoes (fresh or canned) seeded and

  • chopped

  • 1 dried Chipotle Chile -- seeded

  • 1 dried New Mexico Red Chile

  • 1 bottle dark Beer such as Negra Modelo -- (12 oz.)

  • 1 oz. Unsweetened Chocolate

  • 4 cups Water or homemade or low-salt canned

  • Chicken Stock    


  • Toast and grind the cumin and coriander, and toast the fresh oregano (don't toast dried oregano).  In a large, heavy based skillet, Dutch oven, or stockpot, heat the oil until very hot. Brown the meat in the oil in batches (add more oil to the pan as needed), being careful not to crowd the pan or the meat will stew in its own juices and not brown. Transfer the browned meat from the pan to a plate lined with paper towels. Don't clean the skillet after browning the meat. To the same skillet, add the onion, garlic, jalapenos, masa harina, pasilla powder, the toasted ground cumin and coriander, and toasted (or dried) oregano. Stir over medium-high heat until the onion begins to soften, 5 to 8 minutes. Return the meat to the skillet; add the tomatoes, whole dried chiles, beer, chocolate and water or stock. Simmer until the meat is fork-tender, about 1 1/2 hours. Remove the whole chiles before serving. CHIF



~tuck The CT'er formerly known as cam14
If you can't be kind, at least have the decency to be vague

MEANCHEF's picture

(post #26017, reply #13 of 36)

More chili wisdom:



"I grew up all over the place and was introduced to hot food at a young age. My wanderings  took me to Texas for a while. It was there I learned that true chili is not some form of  bastardized spaghetti sauce or that abomination eaten with zeal in Cincinnati.
Chili is basic food. It is, in fact, one of the four food groups along with coffee,  bagels, and beer. Meat, onions, chiles. What could be simpler, right? But then why is the  perfect chili recipe so elusive? Well, I'll tell ya. It's because people get too far away  from the basics and mix in influences from cultures that have no business making chili.  Cultures like New York and that large flat area between Pittsburgh and Denver."


 

Tuck's picture

(post #26017, reply #14 of 36)


Cincinnati Chili


Recipe By :jean



  • 2 pounds ground beef

  • 1 quart water

  • 2 medium onions finely chopped

  • 2 cans tomato sauce (8 oz)

  • 5 whole allspice

  • 1/2 tsp red pepper

  • 1 tsp. ground cumin

  • 4 Tbs. chili powder

  • 1/2 ounce bitter chocolate (1/2 square)

  • 4 cloves garlic minced

  • 2 Tbs. vinegar

  • 1 large bay leaf

  • 5 whole cloves

  • 2 tsp. salt

  • 1 tsp cinnamon

  • 2 tsp Worchestershire sauce

  • -----

  • Toppings:

  • Chopped onions

  • Chopped green peppers

  • Shredded cheddar cheese

  • Drained kidney beans

  • Taco sauce optional      

In large saucepan, slowly boil ground beef and water for 30 minutes. Add rest of  ingredients (not the toppings) and simmer about 3 hours uncovered. Refrigerate overnight and skim off fat before reheating. 


Description: "Makes approximately 2 quarts sauce"


NOTES : Best is prepared at least 2 days ahead. Serve over cooked spaghetti with choice of toppings and with garlic bread or rolls or taco chips. Makes approximately 2 quarts sauce. This is also very good for chili dogs


Marie-Louise Notes- My variations on the above recipe include adding 1 cup chopped celery, more garlic, 1 Tbsp. Worcestershire sauce, doubling the chocolate, decreasing the allspice to a pinch of ground allspice & decreasing the cloves to a pinch of ground cloves. BTW-I used 1 tsp. cayenne as the red pepper-I assumed that this is What you meant by "red pepper."  Toppings-Red onion, cheddar cheese, kidney beans, hot sauce; oyster crackers on the side but not on top & no green pepper. 


Jean - Yup, red pepper=cayenne, ground spices can be subbed for whole and toppings are optional. Gotta make this again soon..we love it.


EM - I wondered when the recipe was first posted but never asked. Why boil the ground beef, rather than brown it? Doesn't boiling it give it a yuk, slimy texture?


Chiffonade - EM, I found myself asking the same thing - why not brown? And let me tell you, it looks pretty sick in the pot. The end result is absolutely delicious with a deep, complex yet a-l-m-o-s-t sweet flavor. Totally rich stuff.



~tuck The CT'er formerly known as cam14
If you can't be kind, at least have the decency to be vague

Jean's picture

(post #26017, reply #19 of 36)

Here is ML's version.


4 lb. chuck, or 2 lbs. chuck & 2 lbs. pork butt, ground w/ the coarse plate
1 1/4 oz. pkg. Ancho chiles, soaked in boiling water for 15-30 minutes.
6–8 cloves garlic
1/4c. Gebhardt’s chili powder
2 large onions, chopped (~2 cups)
1 tsp. cayenne pepper
2 tsp. kosher salt
16 oz. tomato sauce
1 tbsp. cumin
1 tbsp. dry oregano
1/2 tsp. coriander
3/4 tsp. black pepper
1 cup beef stock
tomato paste to taste (about 3 tbsp.)
12 oz. Samuel Smith’s nut brown ale (reserve rest if more liquid needed)
3/4-1 c. finely chopped green pepper (opt.-I don’t use)


GARNISHES: (these are Pierre Franey's; they are good but not for the traditionalists) Sour cream, lime wedges, cilantro, avocado slices, chopped red onions, shredded mild cheese such as cheddar or Monterey Jack


Soak the dried chilies in boiling water while you prepare the meat.
Grind the meat. Sauté the meat on high (the pan didn’t need any oil) until it turns brown. Chop the onions in a food processor fitted w/ the steel blade. Add onions (and green pepper, if used) to the meat after it is brown & continue to cook until the onions have softened.
Drain the chiles & remove the stems and seeds. Put into the food processor w/ the garlic & pulse until minced. Add to the meat after the onions have softened & cook for a minute. Add remaining spices & cook for 30 seconds.
At this point, add the beer, tomato sauce & stock and refrigerate overnight to blend flavors. Remove grease before refrigerating & store pan slightly tilted so that the remaining grease pools off to one side. The next day, degrease again, bring to a boil, then simmer uncovered for an hour. Correct seasoning.
MAKE IT AHEAD NOTE: For 2-freeze into 21/2 c. portions (without beans).


VARIATION ONE: (my Dad always made it w/ kidney beans, so I usually do, too) For the entire recipe, add 2–15 oz. cans kidney or pinto beans, drained & rinsed. Cook for an additional half hour. SERVING SUGGESTIONS: Serve w/ one or more garnishes in a large, flat bowl over rice pilaf (made without any herbs).


VARIATION TWO (this is Bruce Aidell's-it sounds weird but it is very good): For the entire recipe, boil 2 c. quartered small red potatoes in lightly salted water until tender, about 10 minutes. Add to chili along w/ 2 fresh Anaheim chiles, roasted, peeled, seeded, split & cut into crosswise strips. Cook together for 5 min. w/ a little extra beer. SERVING SUGGESTIONS: Serve with one or more garnishes listed.


 


Am I ambivalent?  Well, yes and no.


 

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
BondFBond's picture

(post #26017, reply #34 of 36)

Dan, one thing I like to accompany chili with (yes, the kind w/beans - I ain't a Texan) is sour cream:  1 1/2 C. with 2 T. lime juice, and 1 T. lime zest.  God is that good.

The taller the hair, the closer to God.

DanMetzcus's picture

(post #26017, reply #35 of 36)

MC - I can't wait, tomorrow is the day and I assure you this will be approached with extreme caution!<G>


Grasshopper, you'll have to excuse my lack of knowledge due to the fact that I am new to this cooking stuff. I will say, as an avid lurker, you guys are carrying me along quit well. My question is, do you put the lime sour cream on top of the prepared bowl of chili?


Thanks for all the input!



Once in a while you get shown the light in the strangest of places if you look at it right

Once in a while you get shown the light in the strangest of places if you look at it right

BondFBond's picture

(post #26017, reply #36 of 36)

Yes, just pass the bowl with a spoon in it and tell people to put a dollop on top of their chili.  Encourage them to try it because it really adds something wonderful to the taste!

The taller the hair, the closer to God.

Tuck's picture

(post #26017, reply #15 of 36)


Chili recipe - ML



  • 4 lb. chuck -- or 2 lbs. chuck & 2

  • lbs. pork butt, ground w/ the coarse

  • plate

  • 1 pkg. Ancho chiles -- (1 1/4 oz.) soaked

  • in boiling water for 15-30 minutes.

  • 6 8 cloves garlic

  • 1/4 c. Gebhardt’s chili powder

  • 2 large onions -- chopped (~2 cups)

  • 1 tsp. cayenne pepper

  • 2 tsp. kosher salt

  • 16 oz. tomato sauce

  • 1 tbsp. cumin

  • 1 tbsp. dry oregano

  • 1/2 tsp. coriander

  • 3/4 tsp. black pepper

  • 1 cup beef stock

  • tomato paste to taste (about 3 tbsp.)

  • 12 oz. Samuel Smith’s nut brown ale (reserve

  • rest if more liquid needed)

  • 3/4 c. finely chopped green pepper (opt.-I don’t -- (3/4 to 1)

  • use)         

GARNISHES: (these are Pierre Franey's; they are good but not for the traditionalists) Sour cream, lime wedges, cilantro, avocado slices, chopped red onions, shredded mild cheese such as cheddar or Monterey Jack Soak the dried chilies in boiling water while you prepare the meat. Grind the meat. Sauté the meat on high (the pan didn’t need any oil) until it turns brown. Chop the onions in a food processor fitted w/ the steel blade. Add onions (and green pepper, if used) to the meat after it is brown & continue to cook until the onions have softened. Drain the chiles & remove the stems and seeds. Put into the food processor w/ the garlic & pulse until minced. Add to the meat after the onions have softened & cook for a minute. Add remaining spices & cook for 30 seconds. At this point, add the beer, tomato sauce & stock and refrigerate overnight to blend flavors. Remove grease before refrigerating & store pan slightly tilted so that the remaining grease pools off to one side. The next day, degrease again, bring to a boil, then simmer uncovered for an hour. Correct seasoning.


MAKE IT AHEAD NOTE: For 2-freeze into 21/2 c. portions (without beans). VARIATION ONE: (my Dad always made it w/ kidney beans, so I usually do, too) For the entire recipe, add 2–15 oz. cans kidney or pinto beans, drained & rinsed. Cook for an additional half hour. SERVING SUGGESTIONS: Serve w/ one or more garnishes in a large, flat bowl over rice pilaf (made without any herbs).


VARIATION TWO (this is Bruce Aidell's-it sounds weird but it is very good): For the entire recipe, boil 2 c. quartered small red potatoes in lightly salted water until tender, about 10 minutes. Add to chili along w/2 fresh Anaheim chiles, roasted, peeled, seeded, split & cut into crosswise strips. Cook together for 5 min. w/ a little extra beer.


SERVING SUGGESTIONS: Serve with one or more garnishes listed.
NOTES : This is mine-it's part my Dad's, part Pierre Franey's, a little of Bruce Aidell's, and a lot MC's/Smittyroo's (but simplified): posted by Marie-Louise... Serves 8-12.



~tuck The CT'er formerly known as cam14
If you can't be kind, at least have the decency to be vague

Tuck's picture

(post #26017, reply #16 of 36)


Awesome Vegetarian Chili


Recipe By :bd



  • 1 can crushed tomatoes (lo-salt) -- (28 oz)

  • 4 cups vegetable broth (homemade is much

  • preferred)

  • 1 cup Morningstar Farms' Harvest Burger Recipe

  • Crumbles (beef substitute)

  • 4 medium Ancho chiles (dried Poblanos)

  • 3 tablespoons Pendery’s Top Hat chili powder blend

  • (substitute if you absolutely must)

  • 1 tablespoon ground cumin

  • 2 tablespoons cider vinegar

  • 1 tablespoon Paprika

  • 1 teaspoon salt

  • 1 tablespoon Mexican oregano

  • 3 dried red chiles crushed (optional -

  • depending on desired heat)

  • 6 cloves garlic minced

  • 1 can pinto beans

  • 1 can black beans

  • 2 medium onions -- chopped

  • 2 ribs celery -- chopped

  • 2 bay leaves

  • 2 large cans Anaheim chiles chopped (called green

  • chiles in the market)

  • 1/4 cup diced pickled Jalapeños

  • 1/4 cup olive oil    

Remove the seeds and stem from the Ancho chiles. Put the chiles into a small saucepan and cover with water. Bring to a boil, reduce heat and simmer for 15 minutes. When done remove from heat, cover and set aside.  While the chiles are simmering heat the oil in a large pot and sauté the onions, garlic and celery until the veggies just begin to soften. Stir in the ground chili powder, salt, cumin, paprika, oregano and bay leaf. Add the broth and tomatoes, bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes.


While the chili is simmering place the Ancho chiles in a blender with about ¼ cup of the water from the saucepan and whir until pureed. Stir the pureed Anchos and all remaining ingredients into the meat mixture and simmer for a ½ hour.


As always, for best results allow chili to cool completely and then reheat.


NOTES : I got many responses which I studied and many of which I tried. I also did additional research in other places and finally created a dish that I actually think is wonderful. The flavors are so good I find that when I'm eating this I don't even miss the meat. So maybe you can't have good chili without meat in which case I need to call this something else because it has turned out to be a serious keeper that will be making frequent appearance at our place. Oh yeah, it's also disgustingly healthy. High in fiber and low in fat and calories.



~tuck The CT'er formerly known as cam14
If you can't be kind, at least have the decency to be vague

MEANCHEF's picture

(post #26017, reply #18 of 36)

Are you going to keep ignoring my chili??

 

Jean's picture

(post #26017, reply #22 of 36)

Didn't that get into Tried and True? We forgot to tell Dan to look there! Oooops.

 


Am I ambivalent?  Well, yes and no.


 

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
MEANCHEF's picture

(post #26017, reply #27 of 36)

I don't think it is in the T&T.  Noboby ever makes it.

 

Jean's picture

(post #26017, reply #28 of 36)

You got that right.  All they do is talk about it and nobody dares to DO it. LOL.  I've given up trying to convince people that voting is (dare I say it?) stoopid. (Love those custom colors)

 


Am I ambivalent?  Well, yes and no.


 

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
DanMetzcus's picture

(post #26017, reply #29 of 36)

You guys are absolutely fantastic, thanks for the posts! I am going to give Means recipe a shot sometime this week.


Dan



Once in a while you get shown the light in the strangest of places if you look at it right

Once in a while you get shown the light in the strangest of places if you look at it right

MEANCHEF's picture

(post #26017, reply #30 of 36)

Be careful Dan, It's REAL chili.

 

CookiM0nster's picture

(post #26017, reply #31 of 36)

Not with tomatoes in it it isn't :-P

MadMom's picture

(post #26017, reply #32 of 36)

ITA - Everyone knows that real chili does not have tomatoes or beans in it.

Insist on the real MadMom - accept no substitutes!

CookiM0nster's picture

(post #26017, reply #33 of 36)

If I ever make it to Texas I know what we're having for dinner :-)