Texas Chili - Page 2 - Fiberglass RV


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Old 01-24-2003, 07:40 PM   #15
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Free range vs Home on the range

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...well except for blondie, and buffbut, and...
:loltu Jana, you're a hoot. Don't you dare eat Buffbut or you'll have me to contend with. Fortunately, I never knew these chickens before they became broth or I wouldn't have been able to eat them either!

Mary, I'll be anxious to here how yours came out. I just happen to make mine the standard way tonight...added a touch of oregano. I guess it was okay, cuz the two of us ate it all....nothing left to share. :huh Sorry.
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Old 01-25-2003, 10:16 AM   #16
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naming

My Tom named these three. he thought Gus was walking around all gussed up when he started acting roostery.
Got 5 :banana count'um 5 eggs last night. was just getting 2. so I guess they're safe, from me anyway. started out with 22 chickens. We didn't get them to eat, just for the eggs. I'm called Chicken Lady at the Elder Center. (lovingly of course) I give all my extra eggs away there. IF I ever get to a get together, I'll bring as many as I can for everyone. hopfully more then 2

correction. I was Called chicken lady until I started giving out eggs, then I was called Egg Lady. Were am I???
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Old 01-25-2003, 10:37 AM   #17
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Well, Suz. My attempt at your chili last night ended up being so different than where you started from, it's not even fair to discuss it in the same thead.

I'll get some ground turkey this week and try it again. I'll follow your recipe this time.

And, I'm going to get a cast iron dutch oven one of these days. For backyard cooking if I don't get to go camping...
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Old 01-25-2003, 11:06 AM   #18
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DO on sale

There is an off brand DO for sale..somewhere. 12 size 12.95?..course freight would eat your bacon. Harbor Feight.. maybe...If your interested, I'll look around for that catalog.
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Old 01-25-2003, 11:18 AM   #19
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Thanks, Jana

But I'll probably go over to my local Academy Sports and Outdoors store and buy the best, least rusty one I can get.

Failing that, there's a distributor in Seguin, TX that Charles Watts recommends.

I don't think I want to mail order. Thanks, though!

:cblob
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Old 01-25-2003, 01:14 PM   #20
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Jana

Since they call you chicken lady here's one to add to the flock.



<img src=http://www.fiberglassrv.com/board/uploads/3e32e1fa3230fhen.gif/>
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Old 01-25-2003, 06:42 PM   #21
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Oh!!

:)
He's so sweet. :wiggly
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Old 02-07-2003, 12:29 PM   #22
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Chili today

Okay, Suz. I'm going to make this chili today. I even planned ahead and bought the ingredients this time. (That in itself is remarkable!)

Stay tuned. Betch're all on the edge of your ergonomic seats... but I got the okra off the main index again.

:sunny
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Old 02-07-2003, 01:30 PM   #23
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Chili Today

If your weather is anything like ours today, it's a good day for it. Hope you like it, as it's as thick as the real thing. Not that wimpy, watery stuff with kidney beans. :o
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Old 02-08-2003, 02:13 AM   #24
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SUZ

Thanks for the recipe - I need a different one for Chili and I'll give it a go. Sue won't eat red meat so we always have lots of ground turkey, ground chicken, turkey bacon, turkey pepperoni, etc,etc,

(now you can guess who eats the 4 lbs of rum ribs :) )

<img src=http://www.fiberglassrv.com/board/uploads/3e44bbf1c06d0pig_eating_md_wht.gif/>


Anyway - all this chicken talk reminds me of our trip to Perth Australia during the Millenium. Sue's cousin said her chickens were CHOOKS. I recall razzing her for weeks because I thought that sounded funny and had never heard of chickens being called chooks before. I also remember asking her why the Colonel never called his business Kentucky Fried Chooks. Sue's cousin never did answer me! :o

<img src=http://www.fiberglassrv.com/board/uploads/3e44bc18cdaddchicken_laying_eggs_md_wht.gif/>
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Old 02-08-2003, 05:01 AM   #25
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chooks

Wish my chooks layed that well.
<img src=http://www.fiberglassrv.com/board/uploads/3e44bc18cdaddchicken_laying_eggs_md_wht.gif/>
wish more of my chooks were laying at all. if I could remember where that tree stump was with the hatch on it , I'd take care of 'um. NOT.
<img src=http://www.fiberglassrv.com/board/uploads/3e44e33322817Turkey.gif/>
I thought we were talking turkey.
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Old 02-08-2003, 09:17 AM   #26
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Suz's Texas chili

Well, I actually (sort of) followed Suz's recipe and it turned out very, very well. I recommend it.

Now it's not going to be spicy enough for some people, but that's easily remedied by Tabasco (or throw a jalapeno in while it simmers for that hour and a half). And I probably should admit that I did put an onion in mine (chopped, sauteed, reduce with a bit of red wine).

But, the key is that roux.

Let us know how/if your Sue likes it, Rick!

:cblob
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Old 02-08-2003, 10:32 AM   #27
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The roux

Indeed, that is the key and cooking it long enough. Without it, tis nothing and that is why it is worth the time and effort to do it slowly and correctly. If you don't, it is down right icky. That and adding the remainder of the liquid just after the roux is mixed with the turkey before it is cooked. I personally use more chili powder, but each to his/her own.

Glad you tried it. As I said, adjust to suit your taste. It is definetly the base and could always use help. A little grated cheese and a few Jalepenos on top are a tremendous asset to it.
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Old 02-08-2003, 10:47 AM   #28
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Cheese, please

Yes, I guess I should've admitted I added grated cheese on top. (But I'd already admitted about the onions. Didn't want you to know just how FAR afield I went with your recipe.)

I used the 3 Tbs. of chili powder, instead of 2, but that stuff's just not really too firey. It's okay with me, though. Skip added tabasco (he would have anyway, even had I thrown in a jalapeño for the cooking) and I liked it just fine as it was.

Next time I might not sautee the onions, and instead put some, raw & chopped, on top with the grated cheese. (Or, I might do both!)

I do like to talk about cooking... hope nobody minds!

:cblob
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