Texas Chili

[pmcgrady]

Originally Posted by Worth1

Sounds like old man Cook here in Bastrop.
Owned the last remaining hardware store before he passed away.
I miss the mean old coot.
Worth

Nobody misses the Taylor's...

[pmcgrady]

Originally Posted by SueCT

Does anyone add beer to their Chili? If so, what beer do you recommend? The recipe I started with calls for it, but can't remember if I actually tried it that way before I came up with my own version. I tend to take what I like or have on hand from a recipe and come up with my own recipe over time.

*BURP*

Dark Beer... like Guiness Stout!

[Worth1]

Originally Posted by pmcgrady

*BURP*

Dark Beer... like Guiness Stout!

That is what I was thinking too.
Or Shiner Bock.
But it makes my heart sad to see all of that alcohol boil away.
Worth

[pmcgrady]

Originally Posted by dmforcier

I got it -> Smartazzapalooza !

*LIKE*

[pmcgrady]

I've made a Steak and Shake Chili recipe that was darn good, had cocoa and a can of Coca Cola in it... Guiness is much better.

A 12 pack of Shiner Bock is priceless around here... I'd have to drive at least 500 miles south to find it!

[pmcgrady]

Do they still make Pearl Beer? Not my fav but it was drinkable... some Lone Star would be good right now (I just ran out of Budweiser!)

[Father'sDaughter]

Originally Posted by SueCT

Does anyone add beer to their Chili? If so, what beer do you recommend? The recipe I started with calls for it, but can't remember if I actually tried it that way before I came up with my own version. I tend to take what I like or have on hand from a recipe and come up with my own recipe over time.

You can always consult a "professor!"

https://www.alcoholprofessor.com/blo...he-right-beer/

[dmforcier]

Yes, add a bottle of Guiness when the meat is done frying.

[SueCT]

Thanks for the beer suggestions, everyone! I don't drink it, never developed a taste for it, so I really don't know anything about it. I usually ask at the liquor store, but those guys typically are not big cooks.

[Worth1]

My brother in law from Missouri's idea of chili was Wick Fowler's use half the chili powder none of the spices and a whole giant bottle of ketchup.
Worth

[Father'sDaughter]

Originally Posted by Worth1

My brother in law from Missouri's idea of chili was Wick Fowler's use half the chili powder none of the spices and a whole giant bottle of ketchup.
Worth

That would be more Sloppy Joe than Chili.

They used to be a staple on the school cafeteria menu when I was growing up.

Somewhere around here I have a really good recipe for homemade Sloppy Joe's, but haven't made them in a long time. Might have to go dig out the recipe...

[dmforcier]

Yecch!

I trust they denied him a Texas visa.

[Worth1]

I remember my first experience with North Slope chili.
It smelled like hot ketchup.
My brother in law was a real picky eaters no spices no herbs and he wouldn't eat one pot meals like stews and soups.
Everything had to be separated in his plate.

[AlittleSalt]

My stepbrother is like that. Foods cannot touch each other on the plate.

Ketchup in a chili?

[Deborah]

You are all going to freak out! My chili: Morningstar Farms vegetarian crumbles, a packet of mild chili mix, chopped onions, a few chunks of tomato, lots of kidney beans and topped with cheddar cheese. I then pour a Coke over ice and dive in! OK, let me have it... I deserve it...