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[OT Food] Anyone got a chili recipe to share?
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<blockquote data-quote="Harlock" data-source="post: 1193674" data-attributes="member: 4545"><p>Heya tdc. I am about to share with you my great grandfather's Texas chili recipe. Keep in mind that "Real Texans" don't like beans in their chili. Beans are beans and chili is chili. Also, I use ground meat, but one can certainly use chili meat if they prefer it (the nasty chewy stuff, blech!!) This chili is also unique in that it has no tomato in it at all (but you're welcome to add a can of Ro-Tel if you dig that) and yes, I am serious, this recipe has been in my family for nearly a century.</p><p></p><p><u>Paw-Paw's Chili</u></p><p></p><p>2 pounds of chili meat (I prefer ground beef or ground deer)</p><p>4 cloves of garlic, minced fine</p><p>2 tsp. ground cumin (I prefer fresh ground in the coffee grinder)</p><p>1 small bottle of Gebhardt chili powder (1.5 oz.)</p><p>3-4 cups of water</p><p>1 tsp. cooking oil</p><p>1 tsp. salt</p><p>1/4 tsp. black pepper</p><p>2 tbsp. flour</p><p></p><p>OPTIONAL - One can Rotel diced tomato and peppers, drained. One quarter cup pickled Jalapenos.</p><p></p><p>Step One - Heat oil. Add meat and garlic. Cook slowly for 15 minutes.</p><p></p><p>Step Two - Add salt, chili powder, pepper, cumin seed and flour. If using optional ingredients, add them now. Stir well, ensuring all of the flour is broken up and coated in oil, this keeps it from lumping up.</p><p></p><p>Step Three - Add water and cook for 35 mintes on medium high heat with the lid off to reduce the water and let it thicken. Stir frequently.</p><p></p><p>Serve topped with grated American or Mild Cheddar cheese (if you dig that sort of thing) with crackers on the side. If you MUST ruin your chili, add one can of Ranch Style beans with the optional ingredients.</p><p></p><p>This recipe was originally given to my Mother's Dad's Dad, Dewey Daniel Faulkner in Pittsburg, TX from someone whom he helped to build their home. I've never tasted another chili like it. Enjoy!</p></blockquote><p></p>
[QUOTE="Harlock, post: 1193674, member: 4545"] Heya tdc. I am about to share with you my great grandfather's Texas chili recipe. Keep in mind that "Real Texans" don't like beans in their chili. Beans are beans and chili is chili. Also, I use ground meat, but one can certainly use chili meat if they prefer it (the nasty chewy stuff, blech!!) This chili is also unique in that it has no tomato in it at all (but you're welcome to add a can of Ro-Tel if you dig that) and yes, I am serious, this recipe has been in my family for nearly a century. [u]Paw-Paw's Chili[/u] 2 pounds of chili meat (I prefer ground beef or ground deer) 4 cloves of garlic, minced fine 2 tsp. ground cumin (I prefer fresh ground in the coffee grinder) 1 small bottle of Gebhardt chili powder (1.5 oz.) 3-4 cups of water 1 tsp. cooking oil 1 tsp. salt 1/4 tsp. black pepper 2 tbsp. flour OPTIONAL - One can Rotel diced tomato and peppers, drained. One quarter cup pickled Jalapenos. Step One - Heat oil. Add meat and garlic. Cook slowly for 15 minutes. Step Two - Add salt, chili powder, pepper, cumin seed and flour. If using optional ingredients, add them now. Stir well, ensuring all of the flour is broken up and coated in oil, this keeps it from lumping up. Step Three - Add water and cook for 35 mintes on medium high heat with the lid off to reduce the water and let it thicken. Stir frequently. Serve topped with grated American or Mild Cheddar cheese (if you dig that sort of thing) with crackers on the side. If you MUST ruin your chili, add one can of Ranch Style beans with the optional ingredients. This recipe was originally given to my Mother's Dad's Dad, Dewey Daniel Faulkner in Pittsburg, TX from someone whom he helped to build their home. I've never tasted another chili like it. Enjoy! [/QUOTE]
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[OT Food] Anyone got a chili recipe to share?
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