Fun read. Have a nice day.
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Three-ways are the best
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The Bracero (seasonal agricultural workers from Mexico) camps used to serve very mildly seasoned pinto beans daily. Workers added hot sauce to their taste and pocketbook. Absolutely no meat involved.
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I have a recipe I’ve been making for Cinn Chili since the 1970’s. I grew up in Ohio, worked in Kentucky across the river from Cincinnati in 1977 -78. My future DH would come visit me from Columbus on the weekends when the truckers for coal mining were on strike. We used to go to chili parlors just for the heck of it. Lots of truckers in there! I love a lot of different kinds of chili. I don’t understand why people get all bent out of shape about it…
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I like Shelby’s kit and make it with wheat berries.
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Looks fantastic; love the big chunks.
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Me too. I usually make mine with hamburger so this was a good reminder to mix it up.
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I have three standard chilis: Texas Roadhouse, Mole, and Green. They all use TVP instead of meat; normally the first two would be beef/pork, and the last chicken. Mark prefers the Mole, I prefer the Green, and Texas Roadhouse is just for variety.
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how to make chili ranks right up there with how to soft boil an egg.
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I found a Mexican grocery with a huge range of La Fiesta dried chilis! Thanks Tim!
(I over-bought, as I tend to do. But I’m sure I’ll use them all.)
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Hey Evelyn, can I ask what is your brand of TVP? I’ve not really bought it in a long time, but the last stuff I got (and to be honest, this was over 15 years ago) got over-dried when I tried it in chili. I’m pretty sure it’s got to be better nowadays.
Texas Sheet Cake has a similar, but minor conundrum: pecans or walnuts.
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I wasn’t entirely serious
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I’ve been buying Bob’s Red Mill. I think Nutrela and other Indian brands may make it as well. I’m not sure how it could end up over-dried unless you didn’t add enough liquid or cook it long enough.
Thanks. I can’t remember what brand this stuff was but it was fine to eat after simply hydrating with boiling water. It just kind of turned into dusty cardboard chunks in the chili.
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so basically repurpose the leftover prime rib from the buffet and add to sauce…if i’m lucky enough to be making prime rib, or have leftovers (unlikely), it ain’t going into chili!
but…good to get the juices flowing before superbowl sunday
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I don’t think we’d be allowed at Bushwood, er, Pebble Beach anyway.
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You’ll get nothing and like it !
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