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There's four cans of beans in there. You'd have to find something else to substitute. More meat? Ick.
Posts: 4753 | Registered: May 2002
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It was a sloppy joe in my kitchen, and the finger was still attached to my hand. I just lost track.
Posts: 2005 | Registered: Jul 1999
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Why Scott instead of Orson? I like the name Orson. I wrote a story once with a main character named Orson. Before I read any OSC. I like Orson because it means Bear.
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I'm more curious about the cocoa than the coffee or beer.
Both coffee and beer seem like the kind of things one would put into chili... but cocoa?
A friend of mine used to use yellow curry powder. It was really good.
btw, it was a Wendy's here in San Jose' that had the special ingredient. I understand the person asked for a refund but the people behind the counter just gave him the finger.
The local news described it as "A South Bay Wendy's" and I remember thinking "ummmm.. I useda eat at Wendy's all the time.. and order the chili... was it MY Wendy's????" Fortunately, it wasn't.
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As Elizabeth noted on page one, cocoa is used in some Mexican sauces -- generally various versions of molé. It adds a nice rich and earthy complex flavor to the sauce so adding it to chili makes sense to me.
Notice, however, that it's just the cocoa (and should be unsweetened cocoa) that is used so it's not very sweet. Much of the sweetness in molé comes from the cinnamon and tomatoes (and sometimes plantains) that go into a typical version.
I love a good molé.
Posts: 3423 | Registered: Aug 2001
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I can understand adding the coffee to the chili. It would enhance the beefiness.
Being Mormon, I don't use coffee, but I do keep a bottle of Pero around for putting a tablespoon or 2 into beef gravy and beef stew. It doesn't make it taste like Pero (which is good because I don't like the way it tastes) but it seems to me to enhance the meaty flavors.
In this particular recipe, I don't know what I would substite for the beer though (since I don't cook with alcohol).
Posts: 5879 | Registered: Apr 2001
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Ha, I understand your point of view since I used to share it, but I have to disagree now that my tastes have matured. A good beer is very nice and giving it up is one of the 6 billion reasons I'm glad I'm not mormon.
If you want a good non-alcoholic beer, pick up Haake Beck. I used Beck's Dark in my chili and it was incredible.
Posts: 4753 | Registered: May 2002
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quote:Because beer tastes like dog urine, and non-alcoholic beer tastes worse.
Gahhhhhh!!!!
KQ, How many types of beer have you sampled? There are dozens and dozens of styles. I don't much care for the American Premium Pils that is mass produced in this country but a blanket statement that all beer tastes nasty doesn't carry much weight unless you've sampled all types of beer.
Posts: 2022 | Registered: Mar 2004
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This chili sounds very interesting. I actually make a chili almost exactly like this, without the coffee, but with a few other things added (some sausage meat, curry powder, corn, olives, more onions, and a bit of celery). I've never heard of coffee in chili, but plenty of recipes with beer (including mine). I will also have to try this sometime.
Posts: 142 | Registered: Apr 2005
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A Texas Chili Contest - If you can read this whole story without laughing then there's no hope for you. I was crying by the end. This is a scream!
Note: Please take time to read this slowly. If you pay attention to the first two judges, the reaction of the third judge is even better..
For those of you who have lived in Texas, you know how true this is. They actually have a Chili Cookout about the time Halloween comes around. It takes up a major portion of a parking lot at the San Antonio City park.
The notes are from an inexperienced Chili taster named Frank, who was visiting from Springfield, IL.
Frank: "Recently, I was honored to be selected as a judge at a Chili cookout. The original person called in sick at the last moment and I happened to be standing there at the judge's table asking for directions to the Coors Light truck, when the call came in. 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 advent: (Frank is Judge #3)
Chili # 1 Eddie's Maniac Monster Chili.... Judge # 1 -- A little too heavy on the tomato. Amusing kick. Judge # 2 -- Nice, smooth tomato flavor. Very mild. Judge # 3 -- (Frank) Holy fertilizer, 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 Austin's Afterburner Chili... Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang. Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously. Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm 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 Ronny's Famous Burn Down the Barn Chili... Judge # 1 -- Excellent firehouse chili. Great kick. Needs more beans. Judge # 2 -- A bean less chili, a bit salty, good use of peppers. Judge # 3 -- 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 fertilizer-faced from all of the beer...
Chili # 4 Dave's Black Magic... Judge # 1 -- Black bean chili with almost no spice. Disappointing. Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili. Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the barmaid, was standing behind me with fresh refills. That 300-LB woman is starting to look HOT...just like this nuclear waste I'm eating! Is chili an aphrodisiac?
Chili # 5 Lisa's Legal Lip Remover... Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive. Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement. Judge # 3 -- 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 the pitcher. I wonder if I'm burning my lips off. It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks.
Chili # 6 Pam's Very Vegetarian Variety... Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of spices and peppers. Judge # 2 -- The best yet. Aggressive use of peppers, onions, and garlic. Superb. Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulfuric flames. I fertilizer on myself when I farted and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that Sally. Can't feel my lips anymore. I need to wipe my ass with a snow cone.
Chili # 7 Carla's Screaming Sensation Chili... Judge # 1 -- A mediocre chili with too much reliance on canned peppers. Judge # 2 -- 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 # 3. He appears to be in a bit of distress as he is cursing uncontrollably. Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a 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 to match my 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 4-inch hole in my stomach.
Chili # 8 Karen's Toenail Curling Chili... Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence. Judge # 2 -- This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when judge #3 farted, passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor feller, wonder how he'd have reacted to really hot chili?
Posts: 375 | Registered: Mar 2005
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I made a killer green chili(chili verde) the other day. It took forever, and then I burned it and salveged most of it, but boy was it good.
Posts: 10890 | Registered: May 2003
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No prob, imogen, Scythrop, I knew that, if I could get someone to make this chili, they could share in my joy. I was getting discouraged when all the Mormons started popping in and talking about how icky beer is and the evils of coffee. <sighs>
Posts: 4753 | Registered: May 2002
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I am going to try it, PC. Do you want me to send you the green chili recpe? It is quite something. Great in burritos.
Posts: 10890 | Registered: May 2003
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Well, Dags, I would, but I have to ask my friend first. It is so good, though! I have had green chili a few times, but I have never made it, and boy, it is a great use for my garden chiles this summer.
Posts: 10890 | Registered: May 2003
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Though, I don't have a coffeemaker. Any suggestions? I mean, I could instant coffee if need be.
As for using beer to cook, I'm all for it. I can't metabolize alcohol, so I'm left with just cooking with it, or quick sips from my sister's drinks or whatever.
And punwit had this amazing barley wine at Bobndanacon. Stuff like that makes me wish that they had a lactaid of sorts for those of us who lack the enzyme in their liver that metabolizes alcohol.
*sigh*
Anyrate. I believe I might be making this stuff today. Posts: 14745 | Registered: Dec 1999
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I can't normally drink coffee like a grownup, so I don't even try. But that's one coffee I like. One of the monks would keep a pot on in campus ministry when I was in college. Mmmm.
Posts: 14745 | Registered: Dec 1999
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mack, you can take ground coffee, pour boiling water over it and leave it for a few minutes. That's the way it's usually drunk in Poland.
Posts: 5700 | Registered: Feb 2002
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The coffee thing is easy. Just go to a coffee shop and buy a small cup of coffee to go. It's not like it has to go into the chili hot, it'll get heated up in there. I still recommend buying it reasonably close to the time you decide to start cooking it. That way you have a fresh brewed cup.
Elizabeth, I would love to get your green chili recipe. It sounds fantastic.
Posts: 4753 | Registered: May 2002
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