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Autor:  Dale/RS
E-mail:  dale.thomas@hy.com.br
Data:  25/MAI/2006 8:34 PM
Assunto:  ALEXANDRE - Chili recipe
 
Mensagem: 

Alexandre, this doesn't look to difficult to make.  Leave out the beans.  Don't use beans!  Please!  Only Gremistas and Communists put beans in their chili.  Don't make me feel ashamed of you.  There's never any harm in adding some beer for flavoring.  Dark beer seems best.  In fact, go ahead and have a beer while you're cooking.

 

Chili is eaten in many ways.  Some put chili on spaghetti or rice.  True aficionados eat it just as it came out of the pot.  No spaghetti, no rice... just chili.  And no damn beans.  Never!  If it doesn't burn and scar your palate, it's not hot enough.  Chili should be spicy enough to make you cry like a baby, curse like a sailor the day you ever thought of making a new batch of chili, and give serious thought to relining your stomach walls with asbestos before something this dumb again. 

 

 

 

 

NUMERO UNO CHILI

 

1/4 C olive oil
2 large yellow onions, chopped, about 4 cups
2 lb coarsely ground beef (shank, shoulder or chuck)
2 lb coarsely ground pork
salt
1/3 C mild, unseasoned chile powder
3 T ground cumin, from toasted seeds, if possible
3 T dried oregano, preferably Mexican
3 T unsweetened cocoa powder (NOT DUTCH PROCESS!)
2 T ground cinnamon
1 1/2 tsp cayenne pepper, or to taste
4 C tomato juice
3 C beef stock or canned broth
8 medium garlic cloves, peeled and minced
2 T yellow cornmeal as optional thickener (more as needed) 

32 oz dark red kidney beans (drained and rinsed) <- leave out

In a large skillet, over medium heat, warm the oil. Add onions and
cook, stirring occasionally, until tender, about 20 minutes.

Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven
over medium heat, combine beef and pork. Season with 2 T salt and
cook, stirring often, until meat has lost all its pink color and is
evenly crumbled, about 20 minutes.

Scrape onions into casserole with meats. Stir in chili powder,
cumin, oregano, cocoa, cinnamon and cayenne pepper. Cook, stirring,
5 minutes. Stir in tomato juice and beef stock. Bring to a boil
then lower heat and simmer, uncovered, for 1 hour.

Taste, correct seasonings and simmer another 30 minutes or until
chili is thickened to your liking. Stir in garlic. To thicken chili
further or to bind any surface fats, stir in the optional cornmeal.
Stir in the beans and simmer another 5 minutes.

Serves 6 or more.

Always serve beer with chili.  Always.  Don't make me feel ashamed of you!

 


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 English Made in Brazil -- English, Portuguese, & contrastive linguistics
 ALEXANDRE - Chili recipe  –  Dale/RS  25/MAI/2006, 8:34 PM
ALEXANDRE - Chili recipe  –  Raul  26/MAI/2006, 12:07 AM
ALEXANDRE - Chili recipe  –  Alexandre  27/MAI/2006, 1:31 AM

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