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Chili The Right Way!

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posted on Oct, 26 2016 @ 08:57 PM
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a reply to: crappiekat

Yes, I am going to make it Sunday, but if I made it today, trust me there is enough to last until then and it would not sit very long at all! Air mailing you a portion in theory!

edit on 10-26-2016 by searcherfortruth because: (no reason given)




posted on Oct, 26 2016 @ 08:58 PM
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a reply to: kosmicjack

Exactly!



posted on Oct, 26 2016 @ 09:00 PM
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a reply to: kosmicjack

You have to love eggs as much as I do, I eat at least 2 dozen a week.

No thanks on the deer meat, I can not eat Bambi! Have a hard enough time eating Daisy the cow! LOL!



posted on Oct, 26 2016 @ 09:01 PM
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a reply to: bigfatfurrytexan

Prefer brown sugar for the balance part, if someone thinks the chili is to HOT for their taste buds this how I take it down a notch for them!



posted on Oct, 26 2016 @ 09:07 PM
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a reply to: TheAlleghenyGentleman

No. When the sauce is boiling before I add, go read that part again!



posted on Oct, 26 2016 @ 09:07 PM
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a reply to: kosmicjack

Sure. I have a few. I have one that is a venison chili with goat cheese.



posted on Oct, 26 2016 @ 09:09 PM
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originally posted by: TheAlleghenyGentleman
Sure. I have a few. I have one that is a venison chili with goat cheese.


I would like to see that, I like venison and I like chili.



posted on Oct, 26 2016 @ 09:10 PM
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a reply to: searcherfortruth

Oh no I understand that. I caught that as I was reading your post. But when I first saw eggs my brain went - boing - "binder!"

Then I just wanted to believe you weren't scrambling eggs in the pot.



posted on Oct, 26 2016 @ 09:22 PM
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a reply to: AugustusMasonicus

2 Tbsp corn oil
1 onion chopped
2 pounds venison well trimmed of fat and finely chopped
6 garlic cloves minced
4 tbsp ancho chili purée
1 tbsp chipotle chili purée
4 medium tomatoes blanched, peeled, seeded, and chopped
1/2 teaspoon toasted then ground cumin
1 1/2 salt to taste
Pepper to taste
Dot with goat cheese like chèvre

Fresh chili purée is a snap



posted on Oct, 26 2016 @ 09:50 PM
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a reply to: AugustusMasonicus

Ingredients
3 lbs of venison trimmed of fat cut into 1 inch chunks
(Always season meat separately)
You can add some smoke flavor by doing a quick char on a cast iron grill.
2 large onions, sliced in half, and peeled also char on grill
4 -6 strips bacon, or 3-6 oz pancetta or guanciale
3 -6 carrots, peeled and chopped oblique about 1/4"
4 medium tomatoes blanched, peeled, seeded, and chopped
1 bell pepper, chopped (not green)
4 cloves garlic minced
3 tbsp chili powder (home made is best! This is where the spice is.)
4 tbsp lime juice
1-2 ounces dark chocolate
1 tbsp cumin seed toasted then ground
1-2 quarts of beef, veal, or marmite stock
Pinch of brown sugar
Season!


edit on 26-10-2016 by TheAlleghenyGentleman because: Recipe messipy

edit on 26-10-2016 by TheAlleghenyGentleman because: Another messipy

edit on 26-10-2016 by TheAlleghenyGentleman because: Another missed paste!

edit on 26-10-2016 by TheAlleghenyGentleman because: (no reason given)



posted on Oct, 26 2016 @ 10:41 PM
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a reply to: searcherfortruth

something i thought about reading your explanation on the eggs: enchiladas montadas.

Similar sauce: red enchiladas topped with over easy eggs. Yum!



posted on Oct, 27 2016 @ 05:53 AM
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a reply to: TheAlleghenyGentleman

Looks tasty. I may give this a shot. My brother is always giving me venison (and other meat) from his hunting travels.



posted on Oct, 27 2016 @ 11:21 AM
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a reply to: searcherfortruth

Lol, you've obviously only ever been to the tourist places (if you've had one up here at all). If you're ever in town I'll take you to get a REAL cheesesteak...then we can talk.



posted on Oct, 27 2016 @ 11:41 AM
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a reply to: RomaSempre

Actually, I lived in CherryHill for a year and I had plenty of them, I enjoyed them truthfully, but still a 72 oz porterhouse with all the fixings is no comparison. Excruciating time in my life to be living so close to Eagles crap. LOL!



posted on Oct, 27 2016 @ 11:55 AM
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This thread really makes me miss Dr Love. He and I used to get into it (in a jocular way) over a good many things and chili was one of them. He's a Texas guy and I'm all Indiana. Here in the Hoosier state, we put beans in the chili and the whole finished concoction is ladled over cooked spaghetti and topped with Fritos, diced onion, shredded cheese, and sour cream.

Doc about had a stroke.


Maybe this will invoke him to return and give me some grief.

If you're out there Doc, Indiana chili Rules!



posted on Oct, 27 2016 @ 11:56 AM
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originally posted by: yeahright
This thread really makes me miss Dr Love. He and I used to get into it (in a jocular way) over a good many things and chili was one of them. He's a Texas guy and I'm all Indiana. Here in the Hoosier state, we put beans in the chili and the whole finished concoction is ladled over cooked spaghetti and topped with Fritos, diced onion, shredded cheese, and sour cream.

Doc about had a stroke.


Maybe this will invoke him to return and give me some grief.

If you're out there Doc, Indiana chili Rules!




What is wrong with you people? You gave us Larry Byrd....then just decided to phone it in from there on out?



posted on Oct, 27 2016 @ 12:09 PM
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a reply to: yeahright

That's sounds like a confused Frito pie.

Nix the spaghetti. Place Fritos at the bottom of your bowl top with grated cheese, add chili, top with more cheese, sour cream and chives.



posted on Oct, 27 2016 @ 12:17 PM
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a reply to: bigfatfurrytexan

There was also Dan Quayle.

And now, Mike Pence!



posted on Oct, 27 2016 @ 12:21 PM
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a reply to: maria_stardust

Yes, that would be Frito pie. Very good job. But what I'm talking about is chili. Hoosier chili. Which is the best kind of chili. All the other chilis are just faking it.



posted on Oct, 27 2016 @ 12:31 PM
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originally posted by: yeahright
a reply to: bigfatfurrytexan

There was also Dan Quayle.

And now, Mike Pence!



So ya'll have gone 0 for 3 since Larry.....



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