The ones that are marked "hot" actually are. I use them when making my chili. I do not drain them, as the juice adds to the chili. I do not add any water because I like it thick, not thin and watery. These really add some kick to the good stuff.
If you think you're finished, you! really! are! finished!! -----Original Message----- From: Nicole Massey via Cookinginthedark Sent: Tuesday, September 27, 2016 12:32 PM To: cookinginthedark@acbradio.org ; gpatterson...@mchsi.com Cc: Nicole Massey Subject: Re: [CnD] Nyyki’s Traditional Texas Chili (Was: Chili with no beans) Yep -- Ro-tel added different varieties, with different heat levels, a while back. -----Original Message----- From: Gary Patterson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, September 27, 2016 12:29 PM To: cookinginthedark@acbradio.org Cc: Gary Patterson <gpatterson...@mchsi.com> Subject: Re: [CnD] Nyyki’s Traditional Texas Chili (Was: Chili with no beans) Be real careful. The Rotel Tomatoes have hot peppers in them, even the green chiles with seasoned tomatoes. The Rotel are good but be wise to which of the several kinds there are. Gary Patterson -----Original Message----- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, September 11, 2016 5:49 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Nyyki’s Traditional Texas Chili (Was: Chili with no beans) I wouldn't use ketchup, I'd just cook it a bit longer, as it'll thicken up. It helps if you want a thicker chili to open the lid a bit after it's done to let the liquid steam out some. -----Original Message----- From: Rebeca V via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, September 11, 2016 5:00 PM To: cookinginthedark@acbradio.org Cc: Rebeca V <rebeca...@gmail.com> Subject: Re: [CnD] Nyyki’s Traditional Texas Chili (Was: Chili with no beans) On Saturday, September 10, 2016, Nicole Massey via Cookinginthedark < cookinginthedark@acbradio.org> wrote:
Chili with beans isn't chili, it's chili stew, though many folks north of the Red River don't know the difference between the two. Traditional chili, as a menu item instead of a sauce, is range food that accomplished two things -- it used side cuts of beef from a cow or steer that didn't make the long drive up the trails to Kansas City, and it also saved money and rations as beans, a cowhand's least favorite meal, can be saved indefinitely in the chuck wagon. Hot dog sauce is a variant of the sauce variety, which is best known as chili con carne to differentiate it from the main dish version, and it tends to be sweeter and thinner -- it's sort of like a mixture of sauce chili plus some catsup or ketchup and mustard. Below is my traditional chili recipe, which I've made for decades. Nyyki’s Traditional Texas Chili Okay, I’m from Texas and Chili is our state dish, and this recipe is a range chili. This means there are no beans in the recipe. However, if you like, you can add beans after cooking the chili. The recipe works best with a “chili meat” grind; this is a larger grind than ground beef. If you want more heat, add red pepper flakes, diced jalapenos (either fresh or pickled), or hotter peppers like habaneros. You could also use a tomato and green chili blend like Ro-Tel to increase the heat level. The chili can be ladled over rice, crushed crackers, or even cornbread. A good sharp cheddar cheese and/or diced onions are also nice with the Chili. Servings: 6 Ingredients: 1 med. onion, minced 2 lb. of chili meat 1 lb. of ground pork sausage 1 can tomato sauce 1 can of diced tomatoes, Large 2 tsp. of cumin 1 tbsp. of chili powder 1 tbsp. clove fresh chopped garlic 2 packets store brand chili seasoning 2 cups of water Place all ingredients into a crock pot, and stir. Then, simmer for 4 hours on high or until the meat is tender; add water to keep the chili from getting too dry. Variations: Venison, Buffalo, or even exotic red meats can be used instead of beef. A chicken-based sausage can be used instead of pork sausage. You can also add mushrooms. -----Original Message----- From: Rebeca V via Cookinginthedark [mailto:cookinginthedark@acbradio.org <javascript:;>] Sent: Saturday, September 10, 2016 1:11 PM To: cookinginthedark@acbradio.org <javascript:;> Cc: Rebeca V <rebeca...@gmail.com <javascript:;>> Subject: [CnD] Chili with no beans Hi there, hope everyone is having a great weekend. Anyhow, I was wondering if any of you have a recipe that you would like to share. I'm looking for chili with no beans. I believe they sell it in a cat at the grocery store and it's called hotdog sauce. Hope everyone has a wonderful day. Sincerely, Rebeca and family _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org <javascript:;> http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org <javascript:;> http://acbradio.org/mailman/listinfo/cookinginthedark Thank you so much, would it be OK to add ketchup to make it thicker? Or would you recommend tomato paste instead?
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