I need a Chili recipe.

[smoker]

I'm looking for a chili recipe that I can do in my Bandera. I want to use some kind of smoked meat and I like it with a nice kick. Who can get this Yankee started?????

Thanks in advance,

Steve

[bigwheel]

Hey my New Yawker pal..this is the first comp chili I ever tried to cook. Us po white Texas oil field trash was raised on Wolf Brand from the can ya know. Anyway it come in dead last as far as I can tell. This be over at the movie studio in Las Colinas. Now I thought it was good but I coulda been prejudiced:) It do call for smoked meat as you might notice. Now if I was making this all over again believe I would skip the Masa Harina cuz it make it taste gritty in my opinion. Corn starch with a little water will tighten it up just fine...as will cracking the lid to let some of the liquid escape which is a much mo betta plan in my book. Now it always coulda been some devious drunk co-competitor could have come by and put some sand in there just to mess me up. I aint quite sure. Big thanks to my commie liberal friend Garry Howard from Cambridge, MA at that time..currently residing in the country of Purto Rica for sharing such a great smoked meat Texas style chili recipe. Surely he dont mind me sharing. Bon Appetit:

bigwheel


Subject: Texas Red Chili
Resent-Date: Thu, 6 Aug 1998 18:55:19 -0700
Resent-From: bbq@listserv.azstarnet.com
Date: Thu, 6 Aug 1998 21:48:35 -0400
From: "Garry Howard" <garry@netrelief.com>
To: "BBQ List" <bbq@listserv.azstarnet.com>

Well, here's the chili recipe I made this week. It's some pretty good stuff.
By the way, the Gebhardt's chili powder does say "Original Eagle Brand" just
below the Gebhardt's logo on the front label.

Garry

* Exported from MasterCook *

Smoky Joe's Texas Red Chili

Recipe By : Garry Howard - Cambridge, MA garry@netrelief.com
Serving Size : 10 Preparation Time :24:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds beef shoulder roast
1 large onion -- chopped
6 cloves garlic -- chopped
1 tablespoon ground cumin
1 tablespoon ground Mexican oregano
2 tablespoons Hungarian paprika
4 ounces Gebhardt's Brand chili powder
1/2 cup Chimayo ground New Mexican red chile -- medium hot
1/3 cup Bueno brand ground New Mexican red chile -- hot
3 tablespoons Wyler's granulated chicken broth
8 cups beef broth
1 cup strong black coffee
2 squares Goya brand semi-sweet Mexican chocolate
1/4 cup masa harina
__ For the beef broth __
3 pounds beef bones
2 stalks celery
2 carrots -- unpeeled
2 medium onions -- unpeeled cut in 1/2
2 cloves garlic -- whole, unpeeled
5 bay leaves

This is the chili I made for my friend Wat Hughe's 1998 bi-annual chili
party. This is a Texas style red chili. Texas chili has no tomatoes but more
importantly NO BEANS! Some of the ingredients I used, like the chocolate and
the Wyler's granulated chicken broth (in lieu of salt) are non-traditional
but I like the flavor it adds. I pretty much winged it during the
preparation but kept track of what I did so I could write it down. I think
this batch turned out pretty darn good.

Rub the beef roast down good with a BBQ spice rub. I used Texas Two Step BBQ
Rub For Beef available from Texas Two Step Foods, P.O. Box 1328, Tomball, TX
77377. Wrap tightly in plastic wrap and refrigerate overnight. The next day
smoke the beef roast for 3 hours at 225 degrees over pecan wood chunks.

Meanwhile, brown the beef bones in a large stock pot. Fill the pot with
water and add celery, carrots, onion, garlic and bay leaves. Simmer on very
low heat for 10 hours. Strain the broth removing the bones and vegetables.

Dice the beef roast into 1/2" cubes. Brown in a large cast iron dutch oven
chili pot. Add a little vegetable oil if necessary. Brown the beef in small
batches covering the bottom of the pot in a single layer. After the last
batch is browned, remove from the pot and add the chopped onion and garlic.
Stir until the onions are soft and lightly brown. Return the beef to the
pot. Add the chili powder, ground red chile, paprika, cumin, and oregano.
Add 8 cups of beef broth and bring to a simmer. Add the chocolate,
granulated chicken broth, and coffee. Simmer uncovered for 10 hours on the
lowest possible heat. Add more beef broth if the level boils down.

Mix the 1/4 cup of masa harina with 3/4 cup of water. Stir into the chili
and simmer until thickened.

Chili is best when it has had some time to age, at least a week is good.
Serve in a bowl with a hot, fresh flour tortilla.

Compliments of Garry's Home Cookin'
http://cooking.netrelief.com

[M38A1]

Try this.... Photokirk just posted it with pics.

http://www.texasbbqrub.com/phpBB2/viewtopic.php?t=3493&highlight=chili

~m38a1

[grillmaster]

I did PH's chili Friday nite damn is that some good stuff i did add some cayenne but other than that nothing else. Talk bout slappin sumones momma.

[Woodman]

Lotta vegimitation in that there chili Wheeler! You sure it "Tejas" Red?

[TexasBorn]

Woodreaux,

It be all in the broth and gets throwed out.

TB

[Oli]

Try this

2 lbs Ground Chuck (brown and drain)
1 Lb pork Sausage (brown and drain)
1 Med onion chopped
5 pods Garlic crushed/pressed
1 can chicken broth
1 can beef broth
2 serrano peppers split and floated
1 can el pato tomato sauce
1 3 oz bottle Gebhharts chili powder
2 table cumin
1 table New Mexico Chili powder
Water if gets to thick
Salt to taste

[bigwheel]

Looks mighty tasty. Thanks for sharing.

bigwheel

[bigwheel]

Well like the feller say most of them veggies is in the broth making segment. I forget all that non-sense and just use some canned broth. I scored some Minor's Brand Beef Base and some of their Chicken Base too. Supposed to be whut all the big chefs use for making stock and broth. Aint opened the beef yet but the chicken smells just like ho made chicken soup in a paste form. Not sure where it's sold retail but the wholesale food suppliers go it. Sysco is where mine come from. Keep an eye peeled and try to snag some. It also comes in Lobster and Shrimp flavors etc.

bigwheel


Lotta vegimitation in that there chili Wheeler! You sure it "Tejas" Red?

[Tailwagger]

I did PH's chili Friday nite damn is that some good stuff i did add some cayenne but other than that nothing else. Talk bout slappin sumones momma.

By PH's do ya mean Photokirk?

[david brace]

As some of you have guessed by now, I like to read old threads...and I cannot say that I have ever eaten chili that has NO beans. Altho I have traveled and trucked down south, west, and even moved some IBM people to Texas years ago, I never (or I don't remember) had bean-less chili.

Why no beans? just tradition? I use black beans insted of the traditional red beans. folks seem to like it.

DB

[TexLaw]

David, it's some weird thing, and mostly a competition thing. I don't know if you could call it tradition. I usually look at it as a rule made up by folks who want to act like some sort of elite class. :P


TL

[Mac]

David,

There has been much discussion about beans versus no beans on this forum. In fact Redneck who is famous for his chili even uses a little chocolate in his recipe but he isn't saying if it's dark, light, sweet or semi-sweet. Most true Chili makers that live in Texas would never use beans in their recipes. Something about it being blasphemous!

[TB]

My family hates bean in chili, but not me. I love Ranch-Style beans and always add them to my bowl.

I'm still looking for my favorite recipe. I'll post this one that I tried last week. I rated it a B+ and next time will cut the amount of flour added in half. It's unusual in that it calls for making an Ancho chili broth and what is essentially a roux. It's not bad though. I used dried ancho pods and pickled serano peppers instead of jalapenos.

?Texas Red Chili

In Texas, a bowl of "Texas Red" refers to beef chili - no beans, end of discussion. This is a meal in itself, but adding some hot, buttered, jalapeño cornbread is always a winning combination.

Ingredients
• 2 lb. coarse ground beef OR
• 2 lb. chuck roast, cut into 1/4-inch pieces OR
• 2 lb. stew meat, cut into 1/4-inch pieces
• 3 tablespoons olive or vegetable oil
• 2 tablespoons butter or margarine
• 1 large green bell pepper
• 1 large Texas yellow onion
• 1 8 oz. can tomato sauce
• 3 heaping tablespoons Gebhardt chili powder
• 2 tablespoons fresh garlic, chopped fine
• 1 green pickled jalapeño pepper
• 1 tablespoon salt
• 1 tablespoon coarse ground black pepper
• 6 cups water
• 3 ancho chili pods
• 1 tablespoon ground cumin (comino)
• 1/2 cup all purpose flour

Preparation
Heat the 6 cups of water in a saucepan. While this is heating, roast the ancho chili pods under a hot broiler for 10 seconds on each side. Remove the pods and when cool enough to handle, remove the stem and shake out any seeds. Place the pods in the water that has come to a boil, cover and remove from the heat. Let steep until later in the recipe.
In a large stew or chili pot, add the oil and butter. When hot, add one of the meats listed above. Brown the meat on on a medium high heat, stirring often. While the meat is cooking, peel the onion and dice into 1/4-inch pieces and remove the stem, seeds, and membrane from the bell pepper. Also dice the remaining outer skin into 1/4-inch pieces.
When all the pink has disappeared from the meat, add the onions and bell peppers and stir in well. Add the chili powder, cumin, salt, garlic and black pepper. Again, stir well.
Add the flour, a little at a time and stir to mix well. Reduce the heat to medium and let cook for 5 minutes. It will be normal for some of the flour to stick to the bottom of the pan. Slowly add the broth that has the ancho chili pods in it. Scrape the bottom of the pot with a spatula and now add the tomato sauce and the jalapeno pepper (remove seeds for less heat).
Stir to mix well, reduce to medium low and cook uncovered for 1 1/2 to 2 hours, until the meat is very tender. Check and stir every 30 minutes, making sure to scrape the bottom of the pan with a spatula to keep from burning. Remove and serve in a large soup bowl with crackers and/or jalapeno cornbread.
Optional toppings are finely grated, longhorn cheddar cheese and fresh, raw, chopped yellow onion.

Texas Red Chili recipe Courtesy of Secrets to Cooking Tex-Mex
TB

[Paul Taylor]

Hey Dave, in my particular case. I have alwys hated beans in my chili. Even my Pops(God rest his soul) always ate beans in chile & he was born & raised in Florence, Tx. :shock: :roll: He used to make me eat that crap when I was a kid. Now that I am on dialysis, I ain't supposed to be eating any kind or dried beans or peas because of the high phosphorus factor in it. That's just fine by me. Anyway, enjoy these chili recipe's. I am damn sho-nuff gonna give some of them a try myself.

Paul Taylor

[david brace]

Hey PT...

I understand why you can't have beans in chili, but I like it in there. But I really don't remember EVER eating chili up here that didn't have beans in it. So to try something different years ago, I cooked for the Firehouse and I just had some black beans that nobody wanted that were left over in the pantry. So i used them and the chili turned out pretty good.

Course those guys will eat practically anything, but it was good.

DB

[Crpdeth]

Texas Red Chili recipe Courtesy of Secrets to Cooking Tex-Mex
TB

Thanks, heres their site btw http://www.texmex.net/Recipes/texasred.htm

Crpdeth

[david brace]

Hey TB, gotta try that chili recipe soon. The weather is gonna get cool here soon (that means in the 30's) so chili is ALWAYS good.

DB

[TB]

crpdeth: Thanks for the site. Don't remember how I got the recipe. Had to be on this or another board.

DB: I'll do the recipe again like I said but cut the flour in half. It has too much of a gravy consistency. I do prefer flour to masa harina; however, just not so much. I also used Pendery's chili powder blend called Fort Worth Light. I'll use their Top Hat next time. It's darker and I like it better - just ordered some more. I also found the chili mild. I'll kick it up some next time as well. Enough about the recipe.

TB

[bigwheel]

Hey TL..think you entirely correct on the all meat beanless chili being a comp phenomenom. Old Gent we cook with down here..who is a dedicated student of old west cowbooy and cattle drive type history say real Texas style chili started out being all beans which had been cooked up with whutever chile peppas which the old chuckwagon cooks cook lay there hands on. Meat was a scarce commodity and wasnt eaten often. He can derail the beanless Texas chili myth right quick.

bigwheel


David, it's some weird thing, and mostly a competition thing. I don't know if you could call it tradition. I usually look at it as a rule made up by folks who want to act like some sort of elite class. :P


TL

[TexLaw]

Hey TL..think you entirely correct on the all meat beanless chili being a comp phenomenom. Old Gent we cook with down here..who is a dedicated student of old west cowbooy and cattle drive type history say real Texas style chili started out being all beans which had been cooked up with whutever chile peppas which the old chuckwagon cooks cook lay there hands on. Meat was a scarce commodity and wasnt eaten often. He can derail the beanless Texas chili myth right quick.

bigwheel


That makes a lot of sense. Usually, a poor man's food gets tossed away after a little wealth comes into the picture. I can see how some folks went from a chili with all beans to rejecting beans entirely. It's a shame, too. Nothing adds some nice earthiness and another layer of texture like some good beans. It goes well with the cumin. I usually add dried beans and let them cook completely in the chili.


TL

[TB]

.... I usually add dried beans and let them cook completely in the chili. TL

That's a great idea. Sounds like it would work well in the crock pot. (woops, did I say crock pot on the board???) :lol:
TB

[TexLaw]

When I have the patience, TB, that's exactly how I cook my chili. I do all the preparation and toss in the dried beans and everything else the night before. The next day, I have one helluva lunch (or even breakfast) waiting for me.


TL

[TB]

I'm thinking a wire basket for the beans might be good since I'm the onliest one in the family that eats beans. The beans would cook with the chili but still be separate for the purists.
TB

[bbqguy]

You're right about the beans being enhanced so to speak with the chiles, meat was scarce and beans and biscuits were the staple at most meals. That is where the condiments came in. If you've ever looked closely at the old pictures of the cattle drive's cowcamps, campfires, etc. you'll always see a line of bottles and cans with ketchup, vinegar, peppersauce, etc. to add to the beans to change the monotony. Beans were not favorites of the trail riders, they were just cheap and easy to prepare. So when meat was more readily available to add to dishes, some of the older drovers and ranch hands would throw a fit about beans being in the chili. They hated the things after eating them for weeks or months at a time. At least this was what my Grandaddy use to tell me that his Dad told him, and they both were ol' cowpokes from those days...but you know how us Texicans like to tell a good story. Myself, I don't mind either way. I love Pinto beans....

[david brace]

Well, I ve been reading all the posts on this and I am going to try a beanless chili. I like beans in it only because we don't have beans with every meal like the old days as bbqguy mentioneed. So it ain't that big to have them in the meal on occasion. As I said before, I've taken to use black beans and it comes out good.

I also don't own a crock pot (like TB and TL spoke of), unless it's in the cellar since wife and I got married.

DB

[bbqguy]

I will say this tho' and not trying to advertise somebody's product or anything. But if you like to try a good hearty beanless chili, if you're ever in San Antonio, Texas, go to Casa Rio on the river. Do yourself a favor and order a bowl of their Texas Red. EXCELLENT! All you'll need is a bigger spoon...

[bbqguy]

And of course, another cold cerveza with lime :wink: :lol:

[Crpdeth]

crpdeth: Thanks for the site. Don't remember how I got the recipe. Had to be on this or another board.


You're welcome Sir...

I only found it because of this topic, I am intrigued by the history but more so because all this is new to me as a chili lover, so I've been doing some research.

We have a 'get together' coming up where the men are cooking for and serving the ladies of our "friends circle" due to getting our butts kicked in a friendly contest and I will definately be serving Texas Red to the non-wimp winners, this will be my sore loser way of sticking it to the winners who cant take the heat and allow us men to at least have something to eat when they get through!

I look forward to exercising Kirks idea of smoking up some nice steaks and adding my own spices untill it's just too darn hot to eat! :twisted:

I'm sure the rest of the men will cook some wimpy dishes for them so they wont go hungry.

Crpdeth

[PhotoKirk]

We have a 'get together' coming up where the men are cooking for and serving the ladies of our "friends circle" due to getting our butts kicked in a friendly contest and I will definately be serving Texas Red to the non-wimp winners, this will be my sore loser way of sticking it to the winners who cant take the heat and allow us men to at least have something to eat when they get through!

I look forward to exercising Kirks idea of smoking up some nice steaks and adding my own spices untill it's just too darn hot to eat! :twisted:

I'm sure the rest of the men will cook some wimpy dishes for them so they wont go hungry.

Crpdeth

If you want to add heat without altering the flavor, try either Pure C.A.P. or Frostbite. Pure C.A.P. is rated at 500,000 Scoville units, I find that 2 or 3 drops is plenty.

[Crpdeth]

Sounds like I'm due to learn even more today!

Kirk can you explain what this stuff is that you mentioned?

Thought I'd mention if I haven't already, that I grow jalapenos and habaneros then dry and crush them, seeds and all, then put this "powder" in most of my dishes. I cant seem to get it hot enough, so if this stuff is hotter than what I've mentioned I'm definately going to be a happy man.

Thanks!

Crpdeth

[PhotoKirk]

Frostbite is a hot sauce that was created for margaritas. John Hard (of CaJohns hot sauces) wanted to make a sauce that would give a drink a kick without ruining the flavor. It has a mild taste, but the heat pretty much overwhelms your tastebuds if you try it straight out of the bottle.

Pure C.A.P. is a food additive. It's capsaicin suspended in vegetabe oil. The bottle has an eyedropper for measuring and is sold in a child-proof container. It is great for making 5-alarm chili with almost no effort.

Jalapenos run about 5,000 units on the Scoville scale. Both Pure C.A.P. and Frostbite are rated at 500,000 units. :twisted:

[Paul Taylor]

Brother Dave, Looky here, if you don't own a crock pot. I highly reccommend that you do purchase one. Preferably a 6 qt. with a warmer switch on there too. Talk about all kinds of uses? Man, the sky is damn nigh the limit. Get ya one! :D 8)

Paul Taylor

[KazQ]

Photokirk i now understand why people collect hot sauces,great photos.


crpdeth here's a link--

http://www.kdraut.com/photo/index.php?folder=/hot_stuff/

[PhotoKirk]

Photokirk i now understand why people collect hot sauces,great photos.


crpdeth here's a link--

http://www.kdraut.com/photo/index.php?folder=/hot_stuff/

Thanks! That's not even the entire collection. I need to get my pages complete, just no free time lately.

Hot sauces are like wines, you must pick the right one for the meal. I'll bring a variety of them to QFest for tasting.

[Paul Taylor]

Thank you PK, This is gonna be interesting,,,,, cool. :)

Paul Taylor

[osd]

I don't remember who gave me this recipe but it works great for adding heat to what ever you want. longer it sets the hotter it gets.I use a white sherry but any type will do


10 Clove garlic
5 Small chili peppers
sherry



1 Peel and halve the garlic cloves.
2 ***** the peppers all over.
3 Mix them together and pack them into a wine bottle.
4 Cover with sherry and fill the bottle,leaving room for the cork.
5 Cork securely and leave undisturbed for a couple of weeks.
6 The sherry can be topped off from time to time.


Cooking Tips
Use sparingly in soups,stews,chowders,salad dressing or marinade
or salas or what ever you can think of.

IT GETS VERY HOT !!!!!

[nyvram]

Well I gotta add my 2 cents in here...I wasn't gonna but I can't help myself.

Regarding beans: I am not a huge bean-fan (except for cajun red beans & rice which is a completely different category) in my chili. I like it very chunky and make a point not to stir the ground beefso much that it becomes little rat turds. I like the taste of larger chunks of ground chuck and usually brown about 3 lbs.

In addition, I chop up lots of peppers (green, yellow & red, jalapenoes, banana peppers, etc. fresh from my garden), an onion or two chopped up, 3 or 4 homegrown tomatoes...sometimes I even slice up some mushrooms & put them in. My definition of chili is EVERYTHING GOES IN.

As for the spice, I like to experiment with the ingredients in my pantry & end up almost never making the same chili twice. I usually add generous amounts of the following:

chili powder (duh)
ground coriander (yum)
ground cumin
curry (sometimes i have a bag of yellow curry around)
cayenne (lots of cayenne!)
white pepper
black pepper
garlic powder
salt

In addition I add:

2-3 cans of rotel
1 can of tomato paste
3-4 cans of tomato sauce
2-3 cans of water

I end up with a 2-3 big saucepans (and somtimes the crockpot as well!) full of chili. Very chunky when its done.

For topping it you gotta have some fresh grated cheddar, Daisy sour cream and if you're a masochist like me, I like to add tobasco sauce.

This is VERY filling chili and I love the chunkiness of it.

[Crpdeth]

Thanks guys, got some pure C.A.P (and a few other things :twisted: ) on order...

Wonder how a drop or two will set off a jar of melted TPJ. :twisted:

Crpdeth

[Zeeman]

Mite want to read the MSDS on that one. Could be hazardous.
z

[bigwheel]

Well sure sounds highly logical to me. There got have been times when them cowboys had meat running out the ears and such things..that prob when they used all meat or mostly meat in the chili to quiet down the naggers. Now us old po white Texas small town oil field trash boys was raised on some stuff..which would most likely pass for chili in some locales..but we never attached such a lable to it. It consisted of..browned up hamburger meat..onyawns..bell peppas..leftover pinto beans..and a can or two of tomaters. Sometimes it had a little chili powder in there and sometimes it didnt. It be the closest I can think of to Texas comfort soul food. Douse that stuff down with some Lousiana red hotsauce and deliver the cornbread and fried tates on the side...fried okry if you got some..and throw in a little raw onyawn to give a crunch..whew..just color me died and went to heaven. My mama made the best.

bigwheel


You're right about the beans being enhanced so to speak with the chiles, meat was scarce and beans and biscuits were the staple at most meals. That is where the condiments came in. If you've ever looked closely at the old pictures of the cattle drive's cowcamps, campfires, etc. you'll always see a line of bottles and cans with ketchup, vinegar, peppersauce, etc. to add to the beans to change the monotony. Beans were not favorites of the trail riders, they were just cheap and easy to prepare. So when meat was more readily available to add to dishes, some of the older drovers and ranch hands would throw a fit about beans being in the chili. They hated the things after eating them for weeks or months at a time. At least this was what my Grandaddy use to tell me that his Dad told him, and they both were ol' cowpokes from those days...but you know how us Texicans like to tell a good story. Myself, I don't mind either way. I love Pinto beans....

[TB]

Mite want to read the MSDS on that one. Could be hazardous.
z
Man.....safety guys..... :roll:
:wink: TB

[PhotoKirk]

Thanks guys, got some pure C.A.P (and a few other things :twisted: ) on order...

Wonder how a drop or two will set off a jar of melted TPJ. :twisted:

Crpdeth

I put a drop on my tongue once. :D :( :shock: :shock: :cry: :oops: :cry: :oops: :cry: :oops: :cry: :evil: Never again...

[bigwheel]

Well if yall are looking for something just pure-*** hot with no flavor..might I recommend some 10% oleo resin capscicum as commonly carried by the poleece where it masquerades as peppa spray. I think a few half second bursts should brighten up the commodity in question quite nicely. Got to be cheaper than the the stuff which comes in the eye dropper from the yuppie food vendor. Notice it listed as a minor ingredient in most shrimp and crab boil liquids. Now to really get the propa endorphine rush you might want to consider the 20% variety which supposed to work on Grizzly Bears somewhat. Think I still rather have a .458 Nitro Express elephant gun thing which got the sling gromet out near the far end of the barrel so it dont bump your left hand so bad. Them things must kick a lot. I do not like to cut grizzlys much slack.

bigwheel

[Crpdeth]

I put a drop on my tongue once. :D ...

ROTF...

Reminds me of the time I was crushing habs and managed to get some up my nose, dont ask how, but I promise it'll never happen again. We're talking hours of pain. :oops:

Crpdeth

[bigwheel]

You very fortunant to not got public privates which be scratchable from the exterior so to speak. That really hurts from whut I understand. No first handed expurience of course. I do remember this kid in 6th grade who was selling cinnamin dipped tooth picks for two cents each. They used to sell that cinammon oil at the drug store ya know? Toothpicks was free so the profit margin was high. Well we had a break and he come back and started squirming which rapidly deterioted into rolling in the ailse and speaking in tongues while taking the Lord's Name iin vain etc. It was my first expurience with Pentecostals. Now I did not notice any snattle rakes in this particular scenario. They do that mainly in Arkieville and E. Texas I think.

bigwheel

[TB]

WAITAMINUTE! They ain't nuttin wrong wit Arkieville or East Texas!
:lol: :lol: :lol:

[bbqguy]

I use to go through those toothpicks in cinnamon oil too, jezz haven't thought of those in awhile. I was making some of my own once and I had them in a waxed bag (before plastic sandwich bags) and the oil leaked out onto my leg cause I was carring them in my pocket. Blistered my leg for a couple of weeks. Lost my taste for those things shortly after that as I recall... :lol: :lol: They would bring tears to your eyes and blister the corners of your mouth when chewing them things....

[david brace]

Brother Dave, Looky here, if you don't own a crock pot. I highly reccommend that you do purchase one. Preferably a 6 qt. with a warmer switch on there too. Talk about all kinds of uses? Man, the sky is damn nigh the limit. Get ya one! :D 8)

Paul Taylor

Just got home from work and checked the cellar and we don't have a crock pot. But I might go to K or Wal Mart tomorrow and buy one. I do have 2 pressure cookers tho...cooked a lot in them when I was a single dad for my 2 boys for 10 years...lots of quick meals from them.

Thanks for the thought, Paul.

DB

[TB]

Crock pots are good for
- beans (almost too perfect.)
- roasts (for some anti-physical reason, the meat is done before the veggies)
- stews
- meat loaf (believe it or not)
- chicken (if you don't mind them falling apart)
- corned beef and cabbage or boiled New England dinners
- chili (evidently)

[TexLaw]

Don't forget short ribs on that list. Yum.


TL

[bigwheel]

Well I skip the crockpot and buy yourself a big electric roaster. It will serve double duty as a slow cooker or you can spin the dial upwards and bring things to a boil rapidly. Mighty fine serving implement for chopped bbq..chili..stew..carne guisada etc. I got Welbilt brand from Wally World I think. Nesco makes one which a lot of the pros use.


bigwheel

Brother Dave, Looky here, if you don't own a crock pot. I highly reccommend that you do purchase one. Preferably a 6 qt. with a warmer switch on there too. Talk about all kinds of uses? Man, the sky is damn nigh the limit. Get ya one! :D 8)

Paul Taylor

Just got home from work and checked the cellar and we don't have a crock pot. But I might go to K or Wal Mart tomorrow and buy one. I do have 2 pressure cookers tho...cooked a lot in them when I was a single dad for my 2 boys for 10 years...lots of quick meals from them.

Thanks for the thought, Paul.

DB