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Chili recipes- tips, tricks, and evolutions
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Author Topic: Chili recipes- tips, tricks, and evolutions  (Read 1158 times)
zxcvbob
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« Reply #25 on: January 10, 2017, 02:41:45 PM »

A bed of Fritos® in the bowl, chili poured over, then chopped raw onions and grated cheddar sprinkled on top.
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BobR
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« Reply #26 on: January 10, 2017, 02:44:02 PM »

A bed of Fritos® in the bowl, chili poured over, then chopped raw onions and grated cheddar sprinkled on top.

I used to get that for lunch every now and then from a little drive-in back in the late 60's.  smiley

bob
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« Reply #27 on: January 11, 2017, 03:14:32 AM »

Had Fritos in my venison chili at the office for lunch yesterday.

Have corn muffins for today.
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« Reply #28 on: January 11, 2017, 04:57:41 AM »

A bed of Fritos® in the bowl, chili poured over, then chopped raw onions and grated cheddar sprinkled on top.

Frito pie?
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wmenorr67
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« Reply #29 on: January 11, 2017, 05:10:17 AM »

Grilled cheese w/ chili FTW

You're being silly, everyone knows that tomato soup goes with grilled cheese sandwiches.

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« Reply #30 on: January 11, 2017, 05:22:40 AM »

You're being silly, everyone knows that tomato soup goes with grilled cheese sandwiches.


I see no downside to replacing tomato soup with chili at every opportunity.
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« Reply #31 on: January 11, 2017, 08:20:48 AM »

You're being silly, everyone knows that tomato soup goes with grilled cheese sandwiches.



Yes!
And tomato soup is not allowed anywhere near a pot of chili.
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« Reply #32 on: January 11, 2017, 09:26:16 AM »

You guys think the chili and cornbread debates were bad?

REAL men start shooting when someone pilfers a bite of their grilled cheese!

https://www.yahoo.com/news/man-opens-fire-wife-because-215800268.html

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« Reply #33 on: January 11, 2017, 11:44:31 AM »

It took 40 years too to try this...

After frying bacon, I tossed sliced bread on the very greasy skillet.  I don't eat much bread, but it's the heavy stuff. Brownberry in the red wrapper.  Slopped extra grease up from the trough on the skillet's edge.  Flipped the slices several times to ascertain the cooking speed (I just learned this) and cooked it in the bacon grease until toasted.  Exquisite.

I need to do grilled cheese this way.
Soon.
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« Reply #34 on: January 11, 2017, 12:06:20 PM »

It took 40 years too to try this...

After frying bacon, I tossed sliced bread on the very greasy skillet.  I don't eat much bread, but it's the heavy stuff. Brownberry in the red wrapper.  Slopped extra grease up from the trough on the skillet's edge.  Flipped the slices several times to ascertain the cooking speed (I just learned this) and cooked it in the bacon grease until toasted.  Exquisite.

I need to do grilled cheese this way.
Soon.

You poor, underprivileged soul. Growing up, Mom would make grill cheeses by spreading bacon drippings on the bread like most people use butter. First time I had a grilled cheese made only with butter I thought something was wrong with it.

A good multi-grain bread works wonders for a grilled cheese, by the way. So does real sourdough

Brad
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« Reply #35 on: January 11, 2017, 01:42:56 PM »

My wife's taken to using mayo in the construction of grilled cheese. Somehow, it works.
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« Reply #36 on: January 11, 2017, 01:54:16 PM »

My wife's taken to using mayo in the construction of grilled cheese. Somehow, it works.

Real mayonnaise has the same fat content as real butter; I think it's 90%.  That's why it works.  The same with real margarine.  Mayonnaise-y salad dressings and buttery "spreads" have less fat (water is a lot cheaper than vegetable oil) and may not work so well.
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« Reply #37 on: January 11, 2017, 02:44:54 PM »

You poor, underprivileged soul. Growing up, Mom would make grill cheeses by spreading bacon drippings on the bread like most people use butter. First time I had a grilled cheese made only with butter I thought something was wrong with it.

A good multi-grain bread works wonders for a grilled cheese, by the way. So does real sourdough

Brad

You had a mom?  She cooked for you?
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« Reply #38 on: January 12, 2017, 04:07:20 PM »

I'm trying the Kingcreek chili recipe tonight.  As luck would have it, I have not only some Indiana venison in the freezer, but also some home canned tomatoes in the pantry from last years harvest.   smiley

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« Reply #39 on: January 12, 2017, 04:13:44 PM »

Grew up eating my moms version of chili and that's the one I like best.

She'd serve it with either Jiffy cornbread or rice, but occasionally we'd just eat it with saltine crackers.

*shrug* I'll usually try any chili set before me, but if it has a sweet taste and I say that I like it, I'm lying.
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« Reply #40 on: January 12, 2017, 04:53:25 PM »

But but

What about chili verde?
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« Reply #41 on: January 12, 2017, 05:23:07 PM »

But but

What about chili verde?


I'll keep an eye on you. I think you might be OK.

But if somebody wants to bring in white chili, it will get sporty in here.
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zxcvbob
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« Reply #42 on: January 12, 2017, 05:53:16 PM »

But but

What about chili verde?

I love the chili verde the serve in Leadville, Colorado.  Not sure the name of the place cuz it's been about 10 years since I've been there.  Wonderful stuff.  Whenever I'm within 50 miles or so of the place I go there for the chili.
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« Reply #43 on: January 13, 2017, 08:09:47 AM »

Some people take their grilled cheese sammiches way too seriously!!

http://abcnews.go.com/US/argument-grilled-cheese-sandwich-leads-armed-standoff-police/story?id=44669524

Quote
Argument Over Grilled Cheese Sandwich Leads to Armed Standoff With Police


The incident in the Baltimore suburb of Dundalk began Sunday afternoon when Daniel Brian Blackwell, 55, grew irritated with his wife after she took a bite of his grilled cheese sandwich, police said.

Blackwell’s wife told police that he then fired a shot from their basement up through the kitchen floor, narrowly missing her and three teenagers. He told her the sound was a firecracker, according to ABC affiliate WMAR-TV.

After the shot, she went to the basement to confront him, she told police. She found him “surrounded by guns and ammunition,” according to police, and returned to the kitchen.



Some people!   rolleyes


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« Reply #44 on: January 13, 2017, 08:17:34 AM »

I was once in Cincinnati giving a lecture to the Ohio Medical Association, and my hosts took me to dinner at a Skyline chili restaurant.  They ordered me a dish of '5-way chili', and I have to say it was pretty good.  Not necessarily what I would define as chili, but it was an interesting regional variant.
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« Reply #45 on: January 13, 2017, 08:45:16 AM »

Such is the case with many foods though. We grow up some place with things made a certain way, perhaps even in the area that the item is perhaps best stereotyped.

Travel a bit though and it is drastically different perhaps even to the point of being unrecognizable.

Try moving to a different area and ordering a pizza, hot dog, or BBQ. Not a national chain, but something considered a decent local place.


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« Reply #46 on: January 13, 2017, 08:57:17 AM »

I was once in Cincinnati giving a lecture to the Ohio Medical Association, and my hosts took me to dinner at a Skyline chili restaurant.  They ordered me a dish of '5-way chili', and I have to say it was pretty good.  Not necessarily what I would define as chili, but it was an interesting regional variant.

I am partial to a 3-way from Skyline.
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« Reply #47 on: January 13, 2017, 09:17:20 AM »

I am partial to a 3-way from Skyline.

Was that the chili restaurant or the....

Never mind.
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« Reply #48 on: January 13, 2017, 10:41:49 AM »

Was that the chili restaurant or the....

Never mind.


This was out at Valentine Day's a few years ago.

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« Reply #49 on: January 13, 2017, 03:00:30 PM »

I did not cope well with Skyline chili.

What was annoying was the fact that my step father seemed mildly upset that I didn't like it and my mother got annoyed with me. It's not like I was rude about it, I just didn't like.

I might have pointed out that it had the same consistency as vomit and tasted like it too, but they kept pressing me "Why don't you like it?"
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