If you like Chili, please stop in and comment? - comment cracker propellerhead record
> What do you make your chili, you in your chili?
> Would you like spicy, hot or sweet?
> What do you eat with chili? Biscuits, salad, bread sticks, corn bread, toasted bread with garlic and etc.
Thank you for coming to save your comment.
Wednesday, February 3, 2010
Comment Cracker Propellerhead Record If You Like Chili, Please Stop In And Comment?
Subscribe to:
Post Comments (Atom)
6 comments:
I love chili. I make it easy because I was a little boy, hates nothing is too sharp.
Tomorrow I do. I use minced meat and sausage in bulk, then add the onion, garlic, pepper, tomato sauce. I always use beans, white beans in general, but tomorrow I'll use black beans. As for spices, I use a lot of chili powder, smoked paprika and cumin. I may cover it with melted cheddar cheese and sour cream too. Tortilla chips do better, but my kids like the potatoes in the oven, so you can see the very top of the chili.
Love Chile. I prefer my spicy but mild to medium to use depending on the amount that I serve. I'm serving my W corn chips, cheddar cheese and sour cream.
1 pound ground meat and sausage mixture, browned and drained
1 green pepper, chopped
2 (28 ounce) cans diced tomatoes
Ground cumin
Chili powder
1 (14 1/2-ounce) can black beans, rinsed and drained
2 (14 1/2-ounce) beans, drained and rinsed
1 package chili seasoning mix
Cheddar cheese, sour cream, green onions, chopped, for garnish
In a frying pan, brown ground meat and sausage, drain and set aside.
Large saucepan with cooking spray and Teflon heat cool over medium heat. Add green pepper and saute. Mix the diced tomatoes. Add seasoning, cumin and chili powder and cook for 8 minutes or until the vegetables are soft. Add beans, diced beef and chili powder. Cover partially and simmer for 4 hours.
Serve with cheddar cheese, sour cream and scallions.
Oh, I love chili, and I at least once a week at this time of year!
I prefer roasted poblano or Anaheim peppers in me, with a couple of serrano or jalepeno. Cumin and chili powder are absolutely necessary, of course, but I usually skip the dough, because I do not like the texture.
I prefer to do it with roast pork or a butt, but I'll change my nose up at burger either. I vary beans. However, the rule for me bush bean chili sauce, on average.
I love a spicy taste with the type of combustion, which creeps up on you. I do not eat cookies or something with me, but I like sour cream or sometimes a pinch of cheddar cheese in it.
My uncle is a competition every year chili. Chili's is called Barking Frogs Chile. because everyone in my family said, burping or farting frogs heheh, when he was a science teacher, so that shows the seal of dead frogs censure in his office .. to .. Rudeness lol. compete in meat are not allowed to use me, but after the hearing is entitled to a full version of the flesh. Your version of the soil of Turkey and had everything under the sun in it. But they really are .. Scottish hats and pain used in paste form .. enough to die from eatting you pain, but gave a very good taste of chili. Children's version with jalapeno was so good (I am a gay man and it was my favorite version would be lol) and Chile to reduce the sweet corn bread, bread or Sally Loon, no pain in the mouth after eatting lol its chili. I love chili, but it must be done at home, a garbage taste EWWWWWWWW
I love Texas and Chile. I compete in the Chili Cook-off relatively stable.
I am a traditional red chili beanless Texas. I-Cube the meat by hand, using a mixture of dried red pepper, and finally the use of beer. I like my chili spicy, with effect from both the right side and the back-end combustion.
I spent some time in Ohio (the style of her own, Chile has) and I was served a small chili and spaghetti with cheese, jalapeno peppers and chopped onions. I was on rice, fries and corn bread, too.
I just like mine, so that everyone can eat. I use pinto beans, ground beef and ground sausage, crisp on the spices. I also use tomato sauce and diced tomatoes, cumin, chili powder, onion, pepper, garlic powder and served over fluffy white rice. Always tastes better the next day, after the spices have approached me, with corn bread and butter here (to the south of bread eaten with corn in butter for most, although some people are using cookies) and the shell is easier to do because I actually measure something. Just pour all ingredients into the pot after the beans are half cooked.
Post a Comment