Thread: 7 Tbsp. chili powder per pound of ground beef?

In article
<[email protected]>,
A Moose in Love <[email protected]> wrote:

> Seems excessive. I use one Tbsp + 1 tsp. per pound of meat. But I
> also add paprika and cayenne.
> http://www.bigoven.com/recipe/411353...-2-alarm-chili
> {
> 1 poundGround beef
> 1 wholeonion; chopped
> 1 wholegarlic clove; minced
> 7 tablespoonschili powder
> 1 teaspooncumin
> 2 teaspoonsoregano
> 1 teaspoonpaprika
> 1/2 teaspooncayenne pepper; to taste
> 1 dashsalt; to taste
> 2 tablespoonsmasa corn flour
> 1 cankidney beans (light red); drained and rinsed
> 1 canwhole tomatoes; with juice
>
>
>
> Ads keep BigOven free. Remove ads with BigOven Pro
> Wick Fowler's 2-alarm Chili Preparation
>
> Brown ground beef, drain. Add onion and garlic, cook until onion is
> translucent.
>
> Add spices and mix well. Add beans and tomatoes. Cook through until
> tomatoes are broken up.
>
> Mix masa with 1/4 cup water add to chili and simmer for another 20
> minutes.
> }

Wick Fowler's recipe was packaged as 2 Alarm i.e. you use the whole
packet of cayenne pepper for Two Alarm.. add none for False Alarm, 1/2
packet for One Alarm and extra for Three or more Alarms. So use as much
as you want. His recipe was somewhat famous but mainly because it was
consistently decent and easy to make from the powder based kit that was
readily available. The "authentic" recipes on the net vary. 7 TBS chili
power per pound sounds about right but can depend upon type/brand used.

When Wick first developed his mix he probably used product from Adams
Extract and Spice company and most likely the "chile powder" was not
THAT hot nor was the cayenne i.e. relative to heat levels available
today.


jay

x-no-archive: yes

Throw that recipe out; it doesn't tell you what size cans/how many oz to
use, unless you edited it out. And there are so many good ones out
there. Hard to know why you'd need more oregano or cumin (and I love
cumin) with 7 TBS of ground powder. 7 TBS is almost 1/2 up of chili
powder, I'm pretty sure I use less than that for 3 lbs of meat, though I
add chipotle in adobo and a few other things.

Susan

On 2/21/2013 8:42 AM, A Moose in Love wrote:
> Seems excessive. I use one Tbsp + 1 tsp. per pound of meat. But I
> also add paprika and cayenne.
> http://www.bigoven.com/recipe/411353...-2-alarm-chili
> {
> 1 poundGround beef
> 1 wholeonion; chopped
> 1 wholegarlic clove; minced
> 7 tablespoonschili powder
> 1 teaspooncumin
> 2 teaspoonsoregano
> 1 teaspoonpaprika
> 1/2 teaspooncayenne pepper; to taste
> 1 dashsalt; to taste
> 2 tablespoonsmasa corn flour
> 1 cankidney beans (light red); drained and rinsed
> 1 canwhole tomatoes; with juice
>
>
>
> Ads keep BigOven free. Remove ads with BigOven Pro
> Wick Fowler's 2-alarm Chili Preparation
>
> Brown ground beef, drain. Add onion and garlic, cook until onion is
> translucent.
>
> Add spices and mix well. Add beans and tomatoes. Cook through until
> tomatoes are broken up.
>
> Mix masa with 1/4 cup water add to chili and simmer for another 20
> minutes.
> }

Sure do seem excessive on the chili powder. General rule of thumb I use
is 2 T. per pound. Also way too many kidney beans and tomaters. Try this
sometime. It sorta the opposite of yankee chili..lol. Feel free to skip
the MSG since the smart folks have not seemed to decideit aint healthy
for a person. Not sure how a billion chinese folks eat five pounds of it
a day and are mostly still living. All those fancy chili powders come
from Penderys but as it say in the body..non conewer type cheapskates
can use whatever is available at Wally World..lol. Dark powders go
first..lighter powders go later. Cumin goes last or it will turn bitter.
Bon Apetit.

'Chile Peppers, Spices, Explore Our Incredible Variety of Chili Pepper
Products' (http://www.penderys.com/)

Bigwheel's Januine Large Batch Chili (Rev 10/31/09?)


7 lbs ground chuck
2 lbs Jimmy Dean Hot Sausage
1/2 cup Crisco
1 28 oz. can of Hot Mexican Tomater sauce (Kroger's brand is good)
4 T. Granulated onyawns
4 T. Granulated Garlic
2 T. Terlingua Won
1 T. Texas Red Dawg
3 T. Foat Wuth Light
3 T. Rio Tejas
3 T. San Antone Red
6 T. Collen Wallace
1 T. chicken base
4 T. Cumin
2 1/2 t. Lawrys Seasoned Salt
1 t. Cayenne
1/2 t. black peppa
1 T. brown suar
2 packets Goya Sazon (or 2 t. MSG)
beef broth mixed with a little black coffee (enough to cover meat by 2
inches)


Mix up the sausage and ground chuck as if you was making a meat loaf.
Wet your hands and form the ground meat in giant meatballs weighing
about 1.5 lbs each. Preheat a "big" stew pot and brown up the meatballs
in the Crisco. Brown the meat balls on all sides treating them gently.
Break them half in two with a large metal spoon and continue to cook
with the raw meat side down. Cut them into quarters and continueth to
brown. When the meat loses its red color drain off all the grease and
add the tomater sauce, beef broth and all the spices and chili powders
except the cumin and MSG. Cook gently with a lid and or without till the
right consistentcy has been achieved continuing to break up the meat
balls with the metal spoon till it resembles chili. Add the cumin..Sazon
and brown sugar last and cook about another twenty mins. If you get it
too thick you can add some water. If it too thin cook with the lid off
for a while. If you aint got no fancy chili powder like I got..make do
with whut you have. Put the Mexene in early and the Gebhardts late..or
maybe it is vice versa I like about 2 T. chili/chile powder per pound of
meat on most occasions. Check the salt and heat content all along the
way. Adding cayenne if you want it hotter and Lawrys Seasoning Salt if
it aint salty enough. Best way to serve it is go to Sams and buy a case
or two of individual sized bags of Fritoes. Open the top of the Frito
bags and add chili...shredded cheese and chopped onyawns if desired.
Hand them a plastic spoon and a paper towel or two. Simple huh?

bigwheel

A Moose in Love;1815632 Wrote:
> Seems excessive. I use one Tbsp + 1 tsp. per pound of meat. But I
> also add paprika and cayenne.
> 'Wick Fowler's 2-alarm Chili recipe | BigOven'
> (http://www.bigoven.com/recipe/411353...-2-alarm-chili)
> {
> 1 poundGround beef
> 1 wholeonion; chopped
> 1 wholegarlic clove; minced
> 7 tablespoonschili powder
> 1 teaspooncumin
> 2 teaspoonsoregano
> 1 teaspoonpaprika
> 1/2 teaspooncayenne pepper; to taste
> 1 dashsalt; to taste
> 2 tablespoonsmasa corn flour
> 1 cankidney beans (light red); drained and rinsed
> 1 canwhole tomatoes; with juice
>
>
>
> Ads keep BigOven free. Remove ads with BigOven Pro
> Wick Fowler's 2-alarm Chili Preparation
>
> Brown ground beef, drain. Add onion and garlic, cook until onion is
> translucent.
>
> Add spices and mix well. Add beans and tomatoes. Cook through until
> tomatoes are broken up.
>
> Mix masa with 1/4 cup water add to chili and simmer for another 20
> minutes.
> }




--
bigwheel

x-no-archive: yes

On 2/21/2013 1:06 PM, bigwheel wrote:
Also way too many kidney beans and tomaters.

How do you know that? No quantity is given, though you can guess at the
low end with the beans...

Susan

On Thursday, February 21, 2013 12:06:16 PM UTC-6, bigwheel wrote:
> Sure do seem excessive on the chili powder. General rule of thumb I use
>
> is 2 T. per pound. Also way too many kidney beans and tomaters. Try this
>
> sometime. It sorta the opposite of yankee chili..lol. Feel free to skip
>
> the MSG since the smart folks have not seemed to decideit aint healthy
>
> for a person. Not sure how a billion chinese folks eat five pounds of it
>
> a day and are mostly still living. All those fancy chili powders come
>
> from Penderys but as it say in the body..non conewer type cheapskates
>
> can use whatever is available at Wally World..lol. Dark powders go
>
> first..lighter powders go later. Cumin goes last or it will turn bitter.
>
> Bon Apetit.
>
>
>
> 'Chile Peppers, Spices, Explore Our Incredible Variety of Chili Pepper
>
> Products' (http://www.penderys.com/)
>
>
>
> Bigwheel's Januine Large Batch Chili (Rev 10/31/09?)
>
>
>
>
>
> 7 lbs ground chuck
>
> 2 lbs Jimmy Dean Hot Sausage
>
> 1/2 cup Crisco
>
> 1 28 oz. can of Hot Mexican Tomater sauce (Kroger's brand is good)
>
> 4 T. Granulated onyawns
>
> 4 T. Granulated Garlic
>
> 2 T. Terlingua Won
>
> 1 T. Texas Red Dawg
>
> 3 T. Foat Wuth Light
>
> 3 T. Rio Tejas
>
> 3 T. San Antone Red
>
> 6 T. Collen Wallace
>
> 1 T. chicken base
>
> 4 T. Cumin
>
> 2 1/2 t. Lawrys Seasoned Salt
>
> 1 t. Cayenne
>
> 1/2 t. black peppa
>
> 1 T. brown suar
>
> 2 packets Goya Sazon (or 2 t. MSG)
>
> beef broth mixed with a little black coffee (enough to cover meat by 2
>
> inches)
>
>
>
>
>
> Mix up the sausage and ground chuck as if you was making a meat loaf.
>
> Wet your hands and form the ground meat in giant meatballs weighing
>
> about 1.5 lbs each. Preheat a "big" stew pot and brown up the meatballs
>
> in the Crisco. Brown the meat balls on all sides treating them gently.
>
> Break them half in two with a large metal spoon and continue to cook
>
> with the raw meat side down. Cut them into quarters and continueth to
>
> brown. When the meat loses its red color drain off all the grease and
>
> add the tomater sauce, beef broth and all the spices and chili powders
>
> except the cumin and MSG. Cook gently with a lid and or without till the
>
> right consistentcy has been achieved continuing to break up the meat
>
> balls with the metal spoon till it resembles chili. Add the cumin..Sazon
>
> and brown sugar last and cook about another twenty mins. If you get it
>
> too thick you can add some water. If it too thin cook with the lid off
>
> for a while. If you aint got no fancy chili powder like I got..make do
>
> with whut you have. Put the Mexene in early and the Gebhardts late..or
>
> maybe it is vice versa I like about 2 T. chili/chile powder per pound of
>
> meat on most occasions. Check the salt and heat content all along the
>
> way. Adding cayenne if you want it hotter and Lawrys Seasoning Salt if
>
> it aint salty enough. Best way to serve it is go to Sams and buy a case
>
> or two of individual sized bags of Fritoes. Open the top of the Frito
>
> bags and add chili...shredded cheese and chopped onyawns if desired.
>
> Hand them a plastic spoon and a paper towel or two. Simple huh?
>
>
>
> bigwheel
>
>
>
> A Moose in Love;1815632 Wrote:
>
> > Seems excessive. I use one Tbsp + 1 tsp. per pound of meat. But I
>
> > also add paprika and cayenne.
>
> > 'Wick Fowler's 2-alarm Chili recipe | BigOven'
>
> > (http://www.bigoven.com/recipe/411353...-2-alarm-chili)
>
> > {
>
> > 1 poundGround beef
>
> > 1 wholeonion; chopped
>
> > 1 wholegarlic clove; minced
>
> > 7 tablespoonschili powder
>
> > 1 teaspooncumin
>
> > 2 teaspoonsoregano
>
> > 1 teaspoonpaprika
>
> > 1/2 teaspooncayenne pepper; to taste
>
> > 1 dashsalt; to taste
>
> > 2 tablespoonsmasa corn flour
>
> > 1 cankidney beans (light red); drained and rinsed
>
> > 1 canwhole tomatoes; with juice
>
> >
>
> >
>
> >
>
> > Ads keep BigOven free. Remove ads with BigOven Pro
>
> > Wick Fowler's 2-alarm Chili Preparation
>
> >
>
> > Brown ground beef, drain. Add onion and garlic, cook until onion is
>
> > translucent.
>
> >
>
> > Add spices and mix well. Add beans and tomatoes. Cook through until
>
> > tomatoes are broken up.
>
> >
>
> > Mix masa with 1/4 cup water add to chili and simmer for another 20
>
> > minutes.
>
> > }
>
That has gotten to be the worst excuse for a chili recipe I've ever seen. Who the **** puts Crisco in chili? What a dumbass.
>
> bigwheel

--Bryan

In article <[email protected]>,
bigwheel <[email protected]> wrote:

> 2 T. Terlingua Won
> 1 T. Texas Red Dawg
> 3 T. Foat Wuth Light
> 3 T. Rio Tejas
> 3 T. San Antone Red
> 6 T. Collen Wallace

WTF is all this stuff? Never, ever seen any recipe for chili using 1/2
cup Crisco. Jimmy Dean wouldn't even eat this.

jay

On Feb 21, 4:40*pm, jay <u...@example.net> wrote:
> In article <bigwheel.b6c4088.165...@foodbanter.com>,
>
> *bigwheel <bigwheel.b6c4088.165...@foodbanter.com> wrote:
> > 2 T. Terlingua Won
> > 1 T. Texas Red Dawg
> > 3 T. Foat Wuth Light
> > 3 T. Rio Tejas
> > 3 T. San Antone Red
> > 6 T. Collen Wallace
>
> WTF is all this stuff? *Never, ever seen any recipe for chili using 1/2
> cup Crisco. *Jimmy Dean wouldn't even eat this.
>
> jay

Terlingua(first ingredient) Texas hosted a chili competition once.

In article
<[email protected]>,
A Moose in Love <[email protected]> wrote:

> On Feb 21, 4:40*pm, jay <u...@example.net> wrote:
> > In article <bigwheel.b6c4088.165...@foodbanter.com>,
> >
> > *bigwheel <bigwheel.b6c4088.165...@foodbanter.com> wrote:
> > > 2 T. Terlingua Won
> > > 1 T. Texas Red Dawg
> > > 3 T. Foat Wuth Light
> > > 3 T. Rio Tejas
> > > 3 T. San Antone Red
> > > 6 T. Collen Wallace
> >
> > WTF is all this stuff? *Never, ever seen any recipe for chili using 1/2
> > cup Crisco. *Jimmy Dean wouldn't even eat this.
> >
> > jay
>
> Terlingua(first ingredient) Texas hosted a chili competition once.

Yes .. for 47 years. Been there.

http://www.abowlofred.com/

jay

On Thursday, February 21, 2013 3:42:48 AM UTC-10, A Moose in Love wrote:
> Seems excessive. I use one Tbsp + 1 tsp. per pound of meat. But I
>
> also add paprika and cayenne.

I use more chili powder than most folks but 7 tablespoons is going too far. I think you got the proportions about right although I don't measure. I also fry the powder with the meat out of habit. Now I need some chili!


>
> http://www.bigoven.com/recipe/411353...-2-alarm-chili
>
> {
>
> 1 poundGround beef
>
> 1 wholeonion; chopped
>
> 1 wholegarlic clove; minced
>
> 7 tablespoonschili powder
>
> 1 teaspooncumin
>
> 2 teaspoonsoregano
>
> 1 teaspoonpaprika
>
> 1/2 teaspooncayenne pepper; to taste
>
> 1 dashsalt; to taste
>
> 2 tablespoonsmasa corn flour
>
> 1 cankidney beans (light red); drained and rinsed
>
> 1 canwhole tomatoes; with juice
>
>
>
>
>
>
>
> Ads keep BigOven free. Remove ads with BigOven Pro
>
> Wick Fowler's 2-alarm Chili Preparation
>
>
>
> Brown ground beef, drain. Add onion and garlic, cook until onion is
>
> translucent.
>
>
>
> Add spices and mix well. Add beans and tomatoes. Cook through until
>
> tomatoes are broken up.
>
>
>
> Mix masa with 1/4 cup water add to chili and simmer for another 20
>
> minutes.
>
> }

jay wrote:

> http://www.abowlofred.com/
>
> jay


a bowl o' Fred ?

A Moose in Love wrote:
> Seems excessive. I use one Tbsp + 1 tsp. per pound of meat. But I
> also add paprika and cayenne.
> http://www.bigoven.com/recipe/411353...-2-alarm-chili
> {
> 1 poundGround beef
> 1 wholeonion; chopped
> 1 wholegarlic clove; minced
> 7 tablespoonschili powder
> 1 teaspooncumin
> 2 teaspoonsoregano
> 1 teaspoonpaprika
> 1/2 teaspooncayenne pepper; to taste
> 1 dashsalt; to taste
> 2 tablespoonsmasa corn flour
> 1 cankidney beans (light red); drained and rinsed
> 1 canwhole tomatoes; with juice
>
>
>
> Ads keep BigOven free. Remove ads with BigOven Pro
> Wick Fowler's 2-alarm Chili Preparation
>
> Brown ground beef, drain. Add onion and garlic, cook until onion is
> translucent.
>
> Add spices and mix well. Add beans and tomatoes. Cook through until
> tomatoes are broken up.
>
> Mix masa with 1/4 cup water add to chili and simmer for another 20
> minutes.
> }

That and the amount of oregano seem excessive. I do 2 Tablespoons per pound
of ground beef.

On Feb 21, 4:06*pm, Bryan <bryangsimm...@gmail.com> wrote:

>
> That has gotten to be the worst excuse for a chili recipe I've ever seen.*Who the **** puts Crisco in chili? *What a dumbass.
>

" Preheat a "big" stew pot and brown up the meatballs
in the Crisco."

On Feb 22, 10:40*am, Thomas <canope...@yahoo.com> wrote:
> On Feb 21, 4:06*pm, Bryan <bryangsimm...@gmail.com> wrote:
>
>
>
> > That has gotten to be the worst excuse for a chili recipe I've ever seen. *Who the **** puts Crisco in chili? *What a dumbass.
>
> " Preheat a "big" stew pot and brown up the meatballs
> in the Crisco."
>

It 's not meatBALLS, it's ground beef. And you can brown ground beef
without using any additional grease (like Crisco).

N.

On Friday, February 22, 2013 11:27:12 AM UTC-6, Nancy2 wrote:
> On Feb 22, 10:40*am, Thomas <canope...@yahoo.com> wrote:
>
> > On Feb 21, 4:06*pm, Bryan <bryangsimm...@gmail.com> wrote:
>
> >
>
> >
>
> >
>
> > > That has gotten to be the worst excuse for a chili recipe I've ever seen. *Who the **** puts Crisco in chili? *What a dumbass.
>
> >
>
> > " Preheat a "big" stew pot and brown up the meatballs
>
> > in the Crisco."
>
> >
>
>
>
> It 's not meatBALLS, it's ground beef. And you can brown ground beef
>
> without using any additional grease (like Crisco).
>
I bet Thomas just like the thought of eating BALLS. He should try these
Crisco-free balls--
http://www.flickr.com/photos/1552229...7625450892229/
>
> N.

--Bryan

x-no-archive: yes

On 2/22/2013 12:27 PM, Nancy2 wrote:

> It 's not meatBALLS, it's ground beef. And you can brown ground beef
> without using any additional grease (like Crisco).
>

The thought of Crisco is bad enough. The thought of browning ground meat
in it is retch worthy.

Susan

Chili cooks use Crisco..dipwad.

'Bryan[_6_ Wrote:
> ;1815778']On Thursday, February 21, 2013 12:06:16 PM UTC-6, bigwheel
> wrote:-
> Sure do seem excessive on the chili powder. General rule of thumb I
> use
>
> is 2 T. per pound. Also way too many kidney beans and tomaters. Try
> this
>
> sometime. It sorta the opposite of yankee chili..lol. Feel free to
> skip
>
> the MSG since the smart folks have not seemed to decideit aint healthy
>
> for a person. Not sure how a billion chinese folks eat five pounds of
> it
>
> a day and are mostly still living. All those fancy chili powders come
>
> from Penderys but as it say in the body..non conewer type cheapskates
>
> can use whatever is available at Wally World..lol. Dark powders go
>
> first..lighter powders go later. Cumin goes last or it will turn
> bitter.
>
> Bon Apetit.
>
>
>
> 'Chile Peppers, Spices, Explore Our Incredible Variety of Chili Pepper
>
> Products' ('Chile Peppers, Spices, Explore Our Incredible Variety of
> Chili Pepper Products' (http://www.penderys.com/))
>
>
>
> Bigwheel's Januine Large Batch Chili (Rev 10/31/09?)
>
>
>
>
>
> 7 lbs ground chuck
>
> 2 lbs Jimmy Dean Hot Sausage
>
> 1/2 cup Crisco
>
> 1 28 oz. can of Hot Mexican Tomater sauce (Kroger's brand is good)
>
> 4 T. Granulated onyawns
>
> 4 T. Granulated Garlic
>
> 2 T. Terlingua Won
>
> 1 T. Texas Red Dawg
>
> 3 T. Foat Wuth Light
>
> 3 T. Rio Tejas
>
> 3 T. San Antone Red
>
> 6 T. Collen Wallace
>
> 1 T. chicken base
>
> 4 T. Cumin
>
> 2 1/2 t. Lawrys Seasoned Salt
>
> 1 t. Cayenne
>
> 1/2 t. black peppa
>
> 1 T. brown suar
>
> 2 packets Goya Sazon (or 2 t. MSG)
>
> beef broth mixed with a little black coffee (enough to cover meat by 2
>
> inches)
>
>
>
>
>
> Mix up the sausage and ground chuck as if you was making a meat loaf.
>
> Wet your hands and form the ground meat in giant meatballs weighing
>
> about 1.5 lbs each. Preheat a "big" stew pot and brown up the
> meatballs
>
> in the Crisco. Brown the meat balls on all sides treating them gently.
>
> Break them half in two with a large metal spoon and continue to cook
>
> with the raw meat side down. Cut them into quarters and continueth to
>
> brown. When the meat loses its red color drain off all the grease and
>
> add the tomater sauce, beef broth and all the spices and chili powders
>
> except the cumin and MSG. Cook gently with a lid and or without till
> the
>
> right consistentcy has been achieved continuing to break up the meat
>
> balls with the metal spoon till it resembles chili. Add the
> cumin..Sazon
>
> and brown sugar last and cook about another twenty mins. If you get it
>
> too thick you can add some water. If it too thin cook with the lid off
>
> for a while. If you aint got no fancy chili powder like I got..make do
>
> with whut you have. Put the Mexene in early and the Gebhardts late..or
>
> maybe it is vice versa I like about 2 T. chili/chile powder per pound
> of
>
> meat on most occasions. Check the salt and heat content all along the
>
> way. Adding cayenne if you want it hotter and Lawrys Seasoning Salt if
>
> it aint salty enough. Best way to serve it is go to Sams and buy a
> case
>
> or two of individual sized bags of Fritoes. Open the top of the Frito
>
> bags and add chili...shredded cheese and chopped onyawns if desired.
>
> Hand them a plastic spoon and a paper towel or two. Simple huh?
>
>
>
> bigwheel
>
>
>
> A Moose in Love;1815632 Wrote:
> -
> Seems excessive. I use one Tbsp + 1 tsp. per pound of meat. But I-
> -
> also add paprika and cayenne.-
> -
> 'Wick Fowler's 2-alarm Chili recipe | BigOven'-
> -
> ('Wick Fowler&#39;s 2-alarm Chili recipe | BigOven'
> (http://www.bigoven.com/recipe/411353...alarm-chili))-
> -
> {-
> -
> 1 poundGround beef-
> -
> 1 wholeonion; chopped-
> -
> 1 wholegarlic clove; minced-
> -
> 7 tablespoonschili powder-
> -
> 1 teaspooncumin-
> -
> 2 teaspoonsoregano-
> -
> 1 teaspoonpaprika-
> -
> 1/2 teaspooncayenne pepper; to taste-
> -
> 1 dashsalt; to taste-
> -
> 2 tablespoonsmasa corn flour-
> -
> 1 cankidney beans (light red); drained and rinsed-
> -
> 1 canwhole tomatoes; with juice-
> -
> -
> -
> -
> -
> -
> -
> Ads keep BigOven free. Remove ads with BigOven Pro-
> -
> Wick Fowler's 2-alarm Chili Preparation-
> -
> -
> -
> Brown ground beef, drain. Add onion and garlic, cook until onion is-
> -
> translucent.-
> -
> -
> -
> Add spices and mix well. Add beans and tomatoes. Cook through until-
> -
> tomatoes are broken up.-
> -
> -
> -
> Mix masa with 1/4 cup water add to chili and simmer for another 20-
> -
> minutes.-
> -
> }-
> -
> That has gotten to be the worst excuse for a chili recipe I've ever
> seen. Who the **** puts Crisco in chili? What a dumbass. -
>
> bigwheel-
>
> --Bryan




--
bigwheel

Jimmy Dean loves it. All the serious chili cooks use Crisco to brown the
meat. Some of the old timers used bacon drippings and thats excellent
too. Guess it would be Ok for yankee yups to use Coconut oil. Just not
liable to gather any dust collectors on the contest circuit. I would
rule Olive Oyl plumb out of the pic.

'jay[_350_ Wrote:
> ;1815782']In article [email protected],
> bigwheel [email protected] wrote:
> -
> 2 T. Terlingua Won
> 1 T. Texas Red Dawg
> 3 T. Foat Wuth Light
> 3 T. Rio Tejas
> 3 T. San Antone Red
> 6 T. Collen Wallace-
>
> WTF is all this stuff? Never, ever seen any recipe for chili using 1/2
>
> cup Crisco. Jimmy Dean wouldn't even eat this.
>
> jay




--
bigwheel

On Friday, February 22, 2013 11:58:53 AM UTC-6, bigwheel wrote:
> Chili cooks use Crisco..dipwad.
>
Only a pig would use Crisco in the 21st century.
That **** isn't even legal to fry in in some major cities, and
even whole nations.

I think it's time you finished painting your grandchild's crib
with lead paint, and insulating your house with asbestos.

> bigwheel

--Bryan

Bryan wrote:
>bigwheel wrote:
>>
>> Chili cooks use Crisco..dipwad.
>>
>Only a pig would use Crisco in the 21st century.

Pigs are partial to lard.

Crisco is fine for baked goods (Crisco no longer contains transfats)
but no self respecting chili maven would use other than corn oil or
lard. And never bacon fat in chili; TIAD!!!