[CnD] Nyyki’s Traditional Texas Chili (was: chili recipe)

Erica Turner ericaturner203012 at gmail.com
Wed Nov 23 21:40:24 CET 2016

On Wed, Nov 23, 2016 at 7:22 PM, Nicole Massey via Cookinginthedark <
cookinginthedark at acbradio.org> wrote:

> Nyyki’s Traditional Texas Chili
>  Okay, I’m from Texas, and Chili is our state dish, and this recipe is a
> range chili, where chili came from as we know it. (In Mexico it was more of
> a sauce than a menu item until after the range influence) This means no
> beans in the recipe. (Chili was a way to use up meat from a cow or steer
> that didn’t make it after the steaks were done and as a substitute for
> beans, which were a last resort food thanks to their shelf life and
> portability) Add them after cooking the chili if you want them in, as beans
> can add off flavors to chili if you cook them in the chili. You can also
> ladle this over rice, crushed crackers, or even cornbread. It’s best with a
> “Chili meat” grind – this is a larger grind than ground beef. And I make it
> for flavor, not heat. If you want more heat add red pepper flakes, diced
> jalapenos, (either fresh or pickled) or hotter peppers like habeneros , or
> substitute Ro-tel or another tomato and green chile blend to increase the
> heat level. A good sharp cheddar cheese and/or diced onions are also nice
> on this. Chili seasonings in envelopes tend to be similar – I sometimes
> suspect one company makes all the store brands. If you can’t find it in
> your local store grab some from the web.
> Categories: Beef, One-dish, Mexican, Potluck
> Servings:6
> 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 large pot. Stir over medium/low heat. Simmer
> 4 hours, or until
> the meat is tender adding water to keep the chili from getting too dry.
> Variations: Venison, buffalo, or other game red meats can be substituted
> for the chili meat. A chicken
> based breakfast sausage can be used for the pork sausage. This combination
> brings the fat content down to almost nil. You can also add mushrooms.
> -----Original Message-----
> From: Greg Mason via Cookinginthedark [mailto:cookinginthedark@
> acbradio.org]
> Sent: Wednesday, November 23, 2016 6:08 PM
> To: cookinginthedark at acbradio.org
> Cc: Greg Mason <gregmason at valornet.com>
> Subject: [CnD] chilli recipe
> I am in the mood for some chilli.  Any recipes will be appreciated.
> Greg
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"Keep your face to the sun so you will never see the shadows." -Helen Keller

"*The best and most beautiful things in the world cannot be seen or even
touched - they must be felt with the heart."- Helen Keller*

Erica Turner
(904)881-1168 (cell)
ericaturner203012 at gmail.com (personal email)
erica.turner at snhu.edu (school email)
eturner at fscj.edu (work email)

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