Crock Pot Delight

[kilted1]

Naw SJ,

My wife is Texican, we eat a lot of spicy food, which I also did prior to knowing her. I find that if I'm NOT eating spicy is when you digestion goes all wonky! :affraid:

 

[Carlos]

Naw SJ,

My wife is Texican, we eat a lot of spicy food, which I also did prior to knowing her. I find that if I'm NOT eating spicy is when you digestion goes all wonky! :affraid:

Spicy is supposed to be good for diabetics also. Ceasar was cooking chopped steak with grilled green peppers and onions last night at the restaurant. Only the green peppers he slipped me were half jalapeños. 8)

 

[kilted1]

For a real treat, go get a couple pound of fresh jalapeños from your local whatever, and a tub or two of Pimento cheese.

Slice and de-vein the jalapeños (cutting out the seeds and white bits)

Spoon in the Pimento Cheese

Serve with favorite beverage while watching your favorite sports on the ****-tube

Trust me on this!!! You won't have made enough of them!!!

 

[Strongirish]

Man, your recipes are sounding great, now i am hungry. I have done the pork roast or ribs but instead of ginger ale I use regular old Budweiser and it comes out great too.

 

[Anonymous]

I made a great beef stew in the crockpot yesterday. Usually Irish stew but I drank the Guiness instead.

It warmed up already, but I'm making my famous crockpot chili on the next front.

 

[stan41]

Kilted: Read your bean recipe carefully and I'll have to confess, you do know how to cook beans.
Pinto beans and butter beans are the only beans that need to exist. All other beans should be extinct.

Stan41
From Texas

 

[Strongirish]

Oh no, got to have black beans, red beans and black eyed peas as well, to go over the rice and sausage!

 

[stan41]

Black eyes are necessary of course, but they ain't beans.
Stan41

 

[stan41]

Scramble up some hamburger meat in a frying pay, drain the grease off, mix with some of Kilted's mashed up beans. Roll this in a tortilla like rolling a giant cigarette and you have a wonderful beef-bean burrito!
Stan41

 

[Strongirish]

The black eyed pea is too a bean. This is the Dept of Agriculture definition of black eyed pea: The black-eyed pea, also called black-eyed bean or "mulato gelatto" is a subspecies of the cowpea, grown around the world for its medium-sized edible bean.

 

[kilted1]

I like all kinds of beans, peas etc, but these are my favorite by far

Anasazi Beans

Unfortunately, no local markets stock them so I have to order them online, and presently the best priced place is out of stock. Cook them exactly as you would pinto beans, in about 1/2 the time.

I LOVE Black Beans as a very spicy soup with grated Mexican string cheese and sour cream.

Red Beans and Rice when you can find decent fresh andouille and boudin sausage to go with it is well worth the time also.

 

[kilted1]

Oh and before I forget, in Texas if you put kidney beans in chili, you are either hung or go to jail, depending one exactly WHERE in Texas you breech this law :affraid:

 

[stan41]

Our local grocery store used to stock Anasazi beans. Don't know whether they still do or not.

Strongirish: Nope, Black eyed peas are peas! Dept. of Agriculture is probably run by Yankees who also think kidney beans are edible!

Stan41

 

[stan41]

Oh and before I forget, in Texas if you put kidney beans in chili, you are either hung or go to jail, depending one exactly WHERE in Texas you breech this law.


Most places in Texas you are either hung or go to jail if you put ANY beans in chili.

Stan41

 

[Centurian 803]

You guys are killing me. First nightshift back at work; haven't slept today, haven't eaten yet and I find this forum. I think I'll go to the nearest Mexican Restaurant and order page one of the menu. :cheers:

 

[stan41]

You guys are killing me. First nightshift back at work; haven't slept today, haven't eaten yet and I find this forum. I think I'll go to the nearest Mexican Restaurant and order page one of the menu. :cheers:

Not a bad idea!

Stan41

 

[kilted1]

There are various versions of this floating around, I found a cleaner version (some are pretty dirty)

If you can read this whole story without laughing then there's no hope for you.

Note: Please take time to read this slowly. If you pay attention to the first two judges, the reaction of the third judge is even better. For those of you who have lived in Texas , you know how true this is. They actually have a Chili Cook-off about the time Halloween comes around. It takes up a major portion of a parking lot at the San Antonio City Park . Judge #3 was an inexperienced Chili taster named Frank, who was visiting from out of state.

Frank: 'Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I
happened to be standing there at the judge's table asking for directions to the beer truck, when the call came in. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy and,
besides, they told me I could have free beer during the tasting, so I accepted.'

Here are the scorecard notes from the event:

CHILI # 1 - MIKE'S MANIAC MONSTER CHILI...

Judge # 1 -- A little too heavy on the tomato. Amusing kick.

Judge # 2 -- Nice, smooth tomato flavor. Very mild.

Judge # 3 (Frank) -- Holy crap, what the heck is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These Texans goy be to crazy.

CHILI # 2 - AUSTIN 'S AFTERBURNER CHILI...

Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.

Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.

Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.

CHILI # 3 - FRED'S FAMOUS BURN DOWN THE BARN CHILI...

Judge # 1 -- Excellent firehouse chili. Great kick.

Judge # 2 -- A bit salty, good use of peppers.

Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I got Drano fumes. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in
the front part of my chest. I'm getting messed up from all of the beer.

CHILI # 4 - BUBBA'S BLACK MAGIC...

Judge # 1 -- Black bean chili with almost no spice. Disappointing.

Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.

Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the beer maid, was standing behind me with fresh refills. That 300-LB woman is starting to look
HOT...just like this nuclear waste I 'm eating! Is chili an aphrodisiac?

CHILI # 5 LISA'S LEGAL LIP REMOVER...

Judge # 1 -- Meaty, strong chili Cayenne peppers freshly ground, adding considerable kick. Very impressive.

Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.

Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I burped and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off.

It really makes me mad that the other judges asked me to stop screaming.

Darn them rednecks.

CHILI # 6 - VERA'S VERY VEGETARIAN VARIETY...

Judge # 1 -- Thin yet bold vegetarian variety chili Good balance of spices and peppers.

Judge # 2 -- The best yet . Aggressive use of peppers, onions, and garlic. Superb.

Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulfuric flames. No one seems inclined to stand behind me except that Sally. Can't feel my lips anymore. I need to wipe with a snow cone.

CHILI # 7 - SUSAN'S SCREAMING SENSATION CHILI...

Judge # 1 -- A mediocre chili with too much reliance on canned peppers.

Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am worried about that.

Judge # 3. He appears to be in a bit of distress as he is cursing uncontrollably.

Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid
unnoticed out of my mouth. My tummy is full of lava to match my shirt. At least during the autopsy, they'll know what killed me. I've decided to stop breathing it's too painful. To heck with it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.

CHILI # 8 - BIG TOM'S TOENAIL CURLING CHILI...

Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence.

Judge # 2 -- This final entry is a good, balanced chili. Neither mild nor
hot. Sorry to see that most of it was lost when Judge #3 got on fire and passed out,
fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor feller, wonder how he'd have reacted to really hot chili?

Judge # 3 - No Report

 

[Strongirish]

Nope, they are beans. Wikopedia and Food Network also agree with me. i have not found one source that says they are a pea. Sorry, I know my Legumes, sir. I also grew them on my farm.

 

[stan41]

Nope, they are beans. Wikopedia and Food Network also agree with me. i have not found one source that says they are a pea. Sorry, I know my Legumes, sir. I also grew them on my farm.

Guess we'll just have to agree to disagree. I grew some in my garden this year. Didn't make much of a crop, but did grow some.
Stan41

 

[stan41]

Kilted: That is good! I have read something similar to that somewhere.

Here is a very old chili recipe. During the 1920's and 1930's a man named Bill Richards ran a cafe here and he was locally famous for his chili. Here is his original recipe. I never ate any of his, but I have made my own using his recipe and it is good. Notice that it does not contain chili powder or onions.

BILL RICHARDS FAMOUS CHILI


8 lbs. coarse ground meat (the best is from around the neck bones.)
3 lbs. suet ( Beef fat)
4 pods dried red chili peppers
6 cloves garlic
1 tsp. cumin seed
10 pods dried chili petines
1 tsp. black pepper
1 Tablespoon salt

Method: Place meat and suet in a large skillet and brown until the suet melts. Pour this into a large covered pot.
Boil all the 4 chili pods in a pint of water until they are soft.
Open the pods and let seeds out in water. Set aside.
Grind the red hot peppers first and then grind the chili petines, garlic and cumin seed. (Follow with three crackers to clean the grinder)
Add salt and black pepper and dump into the meat. Use a wire strainer - pour red colored water off the peppers into the pot. Do not allow any seed in pot.;
Simmer about 45 minutes covered, stirring occasionally.