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Recipe Soup, stew, chili

Discussion in 'Tilted Food' started by Rhynox, Mar 1, 2012.

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  1. Fremen

    Fremen Allright, who stole my mustache?

    Location:
    E. Texas
    Always hated that my teachers put "has problems with reading comprehension" on my report cards. The truth hurts.

    Time to take a nap. ;)
     
    Fremen, Apr 19, 2013
    #21
    • Like Like x 1
  2. rogue49

    rogue49 Tech Kung Fu Artist Staff Member

    Location:
    Baltimore/DC
    I make what seems to be a popular chili...

    Simple lean ground beef
    Secret chili sauce...although any chili will do in a pinch
    Red beans
    Marinated stewed diced tomatoes
    Whole corn
    A some salt, pepper and garlic

    Simmer until most of the excess water is gone.

    With the added beans and corn...it is a hearty meal.
    And often I even serve it cold...good for pot luck.
     
    Last edited: Apr 20, 2013
    rogue49, Apr 20, 2013
    #22
  3. Lindy

    Lindy Moderator Staff Member

    Location:
    Nebraska
    1. Dad's six-ingredient New Mexico style green chile with pork. Coarse ground (or cut into cubes) pork, sliced or diced fresh chile peppers, (mix mild Anaheims or poblanos and hotter peppers to taste) onions, cumin, Mexican oregano, garlic.
    2. That's it. Add salt if you want, I usually don't.
    3. New Mexico chile uses pork and is always mostly green in color.
    4. Using beef and adding tomatoes and/or beans would turn it red, and make it Texas style chili.
    5. Which ends with an "i."
    6. New Mex chile always ends with an "e."
     
    Lindy, Apr 20, 2013
    #23
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