[at-l] Stiffed by Hiker

[rainbowsprings@dnet.net (Jensine)]

Funny, my chili recipe has the same ingredients as Rafe's.  With a couple of
exceptions.  One, I use ground sirloin.
2. I use diced tomatoes, and tomatoe sauce.  And basically the same spices.
So if you go by recipes, I'd have to
say it sounds like Rafe's chili sucks too.
----- Original Message -----
From: <rafe.bustin@verizon.net>
To: Clifford R. Haynes <chaynes@megalink.net>;
<at-l@mailman.backcountry.net>
Sent: Tuesday, April 09, 2002 10:36 AM
Subject: Re: [at-l] Stiffed by Hiker


> On 9 Apr 2002 at 9:53, Clifford R. Haynes wrote:
>
> > Hmm So lets see if I have this right, according to you the chili sucked!
> > Given the nature of chili, that would imply that you needed to have your
> > stomach pumped due to the chili.
>
> No, that would be overstating the case a bit.
>
> > Now I ain't one of the Politically Correct in crowd that's popular on
the
> > list, but even I wouldn't be so crass as to say someone's "Chili" sucked
> > when in fact it just wasn't made to my taste.
>
> Apparently it didn't please Bill Bryson either, but Bill is
> also of the Non-PC persuasion (and very much a
> soulmate of mine.)
>
> > Soooooo since you " know how to prepare a reasonably good batch, in all
> > modesty", when and where can we get a bowl of your chili? I would really
> > like a taste of chili that everyone would consider reasonably good.
Course
> > since it isn't possible for us all to meet in one place for chili, how
about
> > sharing the recipe.
>
>
> We have, for the last eight years, hosted what we call a
> "NovemberFest" at our home.  Just a big party for our friends
> and acquantances.  People bring food, desserts, salads,
> but my wife and I provide basics -- beer and wine, veggies,
> chips & dips, and a HUGE pot of chili.  I'm talking about 25 lbs
> or so, with at least 5 lbs of ground beef in it.
>
> If you're a regular on this list, and live in the Boston area,
> consider yourself invited.  It's usually the 2nd Saturday
> night in November.  Check with us again in late October,
> please, for more precise date/time info and directions to
> our place.  Here's the chili recipe.  It is never any more
> precise than what you read below.
>
>
> Terrapin's Chili
> --------------------
>
> Ingredients:
>
>   A few fresh green peppers
>   A few large Vidalia onions
>   A few lbs of lean (90%) ground beef
>   A few large cans of tomato puree
>   One or two large cans of crushed tomatoes
>   A few large cans of red kidney beans
>   Cumin, chili powder, cayenne pepper, salt, other seasonings to taste
>   Grated cheese to add upon serving (eg., Monterey Jack or cheddar)
>
> Procedure:
>
>   Chop up all the veggies.  Saute in olive oil.  (I prefer cast
>   iron skillets for this sort of work.)   Heat the tomato sauce
>   and crushed tomatoes in a REALLY big pot.
>   Drain the liquid from the cans of kidney beans.  Rinse them
>   well and add them to the tomato mix in the big pot.
>   Saute the ground beef and drain well.
>   Add sauteed veggies and beef to the tomato sauce mix.
>   Season to taste.  Simmer on low heat for as much time
>   as you've got.  Be very careful not to burn the stuff, and
>   give the pot a stir every few minutes.  The liquid tends to
>   rise, so the mix will burn easily if the heat is too high or
>   you skimp on the stirring.
>
>   Serve with a bit of grated cheese.
>
>   Refrigerate leftovers.  They keep for a very long time
>   and get better with age.
>
>
> rafe b.
> aka terrapin
>
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