[carbking]

Freezing rain, sleet, snow, and then the temperature dipped to below 20 degrees. Just right to whip up a batch of chile.

No, I will not try to convince anyone that I am a master chile chef; and no, I don't have a secret recipe handed down on the ancestors death bed, and I never even participated in a chile cookoff (keep it all for myself). Kind of throw in what I have available, and then let it simmer for a minimum of 24 hours.

My opinion, if a spoon will sink in the chile, its TOO thin!

Ingredients that I generally use (assuming I have them on hand):

Ground beef
Homemade tomato juice
Tomato ketchup
BBQ sauce with honey
Chile beans
Rice vinegar
Onion soup mix
Chile pepper puree
Missouri Ozark water

Amount of each ingredient will vary depending on the amount on hand.

Jon.

[The Boss]

No dash of Bourbon Jon?

[carbking]

Originally Posted by The Boss

No dash of Bourbon Jon?

I didn't specify what was done to the Missouri Ozark water!

But actually, no. The doctor suggested after my triple bypass that alcohol consumption was probably not a good idea, and I pretty much listen to him.

Jon.

[Held for Ransom]

I'm curious, not trying to be a wisea**. Do you spell it chile (as in the country) down there? We spell it chili here.

[carbking]

Originally Posted by Held for Ransom

I'm curious, not trying to be a wisea**. Do you spell it chile (as in the country) down there? We spell it chili here.

Its been a long day!

I could claim a typo, but I won't. I just had at least one moment of zero brain activity!

Right you are.

Jon.

[66bonne]

When can I come over for a bowl ??

Jim

[Pontiac Slim]

I use beer in mine, as well as a jigger of Amerato.... Like to use moose meat when availabile....take two days from start to eat'n...
Course thats just the way I do things

[Engine-Ear]

Please smash a whole head of garlic and let it steep for at least 4 hours in that chilli.

Then give me directions to your place...I will show up with my own bowl and spoon.

[Richman]

Originally Posted by carbking

Freezing rain, sleet, snow, and then the temperature dipped to below 20 degrees. Just right to whip up a batch of chile.

No, I will not try to convince anyone that I am a master chile chef; and no, I don't have a secret recipe handed down on the ancestors death bed, and I never even participated in a chile cookoff (keep it all for myself). Kind of throw in what I have available, and then let it simmer for a minimum of 24 hours.

My opinion, if a spoon will sink in the chile, its TOO thin!

Ingredients that I generally use (assuming I have them on hand):

Ground beef
Homemade tomato juice
Tomato ketchup
BBQ sauce with honey
Chile beans
Rice vinegar
Onion soup mix
Chile pepper puree
Missouri Ozark water

Amount of each ingredient will vary depending on the amount on hand.

Jon.

Sounded good until I saw the "Ozark Water". Is that booze?

[Trulyvintage]

Originally Posted by 66bonne

When can I come over for a bowl ??

Jim

Make that 2 x Jim x 2 = 4 bowls .....


Jim

[65Mark]

I don't see enough chili peppers in that mix. Toss in about 7-8 Tai peppers and spice up your life!

When you break out in a sweat just looking at it you have enough heat. Almost...

[hurryinhoosier62]

I've got a 15qt Staub pot. It should be just large enough for a double batch of chilli.

[Alvin]

Jon, Per YOUR Dr.s Orders: Ship me ALL of YOUR Bourbon ASAP!!!

[Goathead]

Does it go down as smooth as it comes out? Good Chili always does..

[GT182]

Originally Posted by Pontiac Slim

I use beer in mine, as well as a jigger of Amerato.... Like to use moose meat when availabile....take two days from start to eat'n...
Course thats just the way I do things

Now that's chili Slim.... beer, Amaretto, and moose meat. And Dixfield is a good place for moose too. Almost hit one with the Anchor carhauler between Rumford and there back in the late 80s. Thank God he missed.

[Pontiac Slim]

Originally Posted by GT182

Now that's chili Slim.... beer, Amaretto, and moose meat. And Dixfield is a good place for moose too. Almost hit one with the Anchor carhauler between Rumford and there back in the late 80s. Thank God he missed.

If ya waz between Rumford and Dixfield ya went right by my house! I'm right on the big river and the moose like to cross.. My GS (dog) goes nuts when hes sees one... Dopie animals but goooood eat'n, esp moose meat sausage (in the chii)
Moose/deer meat make for some good meatballs too....
The beer, we only use Coors or a homemade ale...
Back to your comment, been a number of moose hit and killed by my house, a 1000 lb moose also does a job on a car...Couple of years ago guy on a motorcycle hit one, the guy didn't make it. This past weekend guy hit one at high speed on a sno machine..
An dats all I'm-a gonna say on dat top-pic

[Alvin]

Cookwell & Company - Green Chile Stew



Jon, after reading your OP remembered that we had this in the kitchen, broke it out and made a batch last night.

Wasn’t in the mood to start from scratch so this was a good alternative…

IIRC got this as a freebee with another grocery purchase. I prefer good old BEEF CHILLI but this Green Chile was pretty good as an alternate. Its fire roasted tomatillos, cilantro, sweet yellow onions and lime juice mix was a great base to add ground beef, potatoes, etc. for a nice warming meal on a cold winter day. Thanks for the reminder!



Note that it says “Chile” on the label!