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Thursday, November 05, 2009

A Left-Over Meal, And Chili!




Tuesday night, I fixed a sliced beef in gravy over brown rice for a "Use up the pot roast" supper.. The addition of fresh, sliced mushrooms into the simmering gravy beef mix worked well.. I thought the earthy flavors of beef and mushrooms would marry best with the equally earthy, nutty flavor of brown rice.. It all disappeared, as I suspected it would!
Wednesday, we went North to a casino, where it seemed every senior citizen in Michigan was gambling their children's inheritance away... We didn't win either!
Tonight, A rare occurrence in our house.. I made chili! As most of you know, I have competed in 40+ chili cook-offs, and have my share of awards- but I hardly ever cook it at home just for us! Not my competition batch, but close... Cooking at home offers advantages over contest cooked chili! I can make up a batch, throw in a slow cooker longer than contest times allow. I can after three or so hours, check and adjust flavors to where I want the texture, color, aroma, heat, and taste, without time constraints. Finally, I can make a chili I like, rather than one for a bunch of judges who don't even cook, and taste buds have been destroyed after 5-10 chili samples that are heated, highly seasoned dog food!
I have books upon books of chili recipes, and more books on chile peppers themselves.. I have heard more people say "I make the best chili ever!" I usually tell them, "Don'tcha know? We all do...
I have learned through experience, that taste buds are as individual as fingerprints, kiddos! Make it the way you like it, and enjoy... but don't try a throw-down with me.. I compete with 20-40 people every contest, and a "Throw-down" is one on one!

31 comments:

Jhonny walker said...

very timely post :) I just found out what chili actually is. I was in the mood for some soup and sandwich...but they ran out of soup and suggested chili. I must say it looked difficult for my rectum :)

Your's look way healthier and less scary. I would love to know what a well made chili is supposed to be like. The cafeteria thing most certainly cannot be your typical one

blueviolet said...

I didn't realize how many different types of chilis there are. I generally appreciate my chili even more the next day when the flavors have really mixed up!

buffalodick said...

J.W.- Chili is made so many ways- there almost isn't a wrong way! Take the beans out out mine, and all Texans would love it! Put them back in, and everybody else does!
BlueV- Or spaghetti sauce, or BB-Q sauce.. It's flavor blending, hot and cold.. old reliable trick- if allowed in contest!

doggybloggy said...

nice batch I bet! I could go for a bowl of that and some hot buttery cornbread!

highlandsranchfoodie.wordpress.com said...

I'll have you know that I won 2nd place with my Chili Recipe in the Douglas County Cookoff - however, my Green Chili recipe holds the record for being the biggest loser. I've entered it in the Green Chili Contest 8 years now and have lost (not even placed). You'd think I'd get the hint. Glad everyone is feeling well enough to gamble!

Kate said...

My grandma's chili is the best ever. Of course...

Pam said...

Chili is the only thing my husband cooks. So, of course it's good, he takes like 6 months to think about it.

A Year on the Grill said...

Great take on chili. The competition circuit is completely different than at home chili. And I freely admit I am not man enough to eat too much of the competition stuff... Great post

Char said...

I make chili maybe once a year. I love it, but it doesn't like me. When I have it I always make cornbread to with it. Yours looks goood!

Denise said...

Sigh, I love chili...especially on these cold New York nights.

Katherine Aucoin said...

Hmm looks like you're not sharing that recipe so I can compare it to our chili recipe - lol. But then EVERYBODY knows....Buffalodick makes good chili!

When are you inviting us all up to MI for chili Buff?

Marjie said...

Good use of the pot roast! Sorry you didn't win, but you needed some fun before the winter sets in!

buffalodick said...

DogB- It was a tasty batch.. good heat, consistency(between soup and chunky sloppy joe!), good blend of traditional flavors..
Highlander- Good for you! I've got boxes of trophies for red chili and white chili- chili verde is seldom a category in Michigan, even though I love the stuff!
Kate- Of course!
Pam- Deer season is coming up around here- every deer camp will have a pot of chili going..
Griller- Sanctioned contest chili tastes like crap. Unsanctioned is a lot more in tune with what a given region of the country prefers!
Char- Cornbread is not a big item up here..Tortilla chips, oyster crackers, shredded cheese, chopped onions- are all preferred add ons(after the judging!)..
Denise- Both my wife and I felt better after a good bowl of "Red"..
Katherine- I've given my recipe to people, and even lent them ingredients in contests- it still won't taste like mine! :)
Marjie- It was a good get-away, that's for sure!

Stacy (the Random Cool Chick) said...

My hubby makes a killer chili - I'm going to have to recruit him to make a batch soon now that you've got me jonesin' it! ;)

buffalodick said...

Stacy- I am frequently asked to make chili for bars, friends having a party, and deer camps..Have your husband get in some local chili contests- they are fun, and usually for a charity..

Akelamalu said...

Oh you're so right Buff, Chilli is purely a matter of individual taste. I bet yours tastes really good. :)

buffalodick said...

Ake- My kid made a "leftover" raid on my refrigerator..chili all gone!

Brian Miller said...

mmm...i love chili...and i like mine hot!

buffalodick said...

Brian- We grade "hot" by body reaction..
1. Sinuses opening- mildly hot.
2. Face getting a little red- medium.
3. Sweating from forehead- medium-hot.
4. Neck sweating- Hot!
5. Bitching about being too hot- perfect!
The perfect chili will have the heat come in on front , middle, and end- but depart quickly, with no lingering effects.. I can and do know how to do this! The trick is n the chiles you use- and when!

Shelly Rayedeane said...

One word.

Mmmmmmm.

boots said...

oh that does sound yummy! we took our left overs and put barbecue sauce on it ... and now I gotta come up with some special dinner!

umm I have a lot of guys that would just love some of your chili while they watch football..if you care to share!

Rachel said...

I have a chicken chili recipe that I just love! Perfect for this time of year :)

UBERMOUTH said...

I love chili. What peppers do you use and why do you win?

Mona said...

This is a lyrical post...with weddings of foodstuff & ppl gambling away their children's inheritance & all :)

Chili sounds so hot! Courtesy its name!

& just now I had a random thought, or wonderment rather...why is it that when I was in USA I did not feel away from India & Vice versa

It must be the blog connection...

buffalodick said...

Shelly- Now I can't get on your blog? E-mail me and tell me what's up now...
Boots- I have a couple I make for contests..but the heart and soul of good red chili are the chili powders you use..Pendery's has a web site, and I order their stuff made in Texas to be used here in Michigan!
Rachel- The recipe for my Wicked White Chili has been in the local press, and has won four first place trophies.. I listed it in one of my past posts..
Uber- I use Ancho powder,for rich chile flavor with no heat, San Antonio Red( a blend from Pendery's for high ASTA(bright red color)Chopped Jalepeno for fresh common flavor, Arbol for heat, and Piquin for quick burst of heat on end, that does not linger.. I toast and grind my own Cumin, and add Mexican Oregano(dried and crumbled).. I win because I care about such details!
Mona- Probably because a lady with class adapts easily, and fits in anywhere!

Nat said...

Hi BD, You know what I love most about your blog, I just feel like I learn something new about America with every post you write. Most of all your dishes are so typical of the hearty and robust food Americans love. I LOVE Chilli and usually bake mine in the oven in a heavy caserolle ... Its been a while since i've made it and need to get down to it perhaps this week, I have no doubt your take on it is impecable.

Also...So sorry to hear about the Gambling Mishap..it is something I've never tried..& doubt i ever will. I could not handle the anguish of loosing...especially when I think...Darn it...I could have bought that gorgeous dress I saw at holister or those amazing hip coach sneakers ! : )

buffalodick said...

Nat- In my cooking journeys, I started competing in chili contests.. I do love Americana cooking- we, with our mutt population that came from everywhere..Like mutts in the dog world, we are smarter, we are survivors, and we share freely what we have learned! Food is common, neutral ground- unless you are fighting about who has the best chili!

snowelf said...

One would think the aroma coming from your house would be the envy of all the neighbors, but as you don't know a stranger, I'm sure they've all been over for a batch of chili or two. ;)

I think of gambling like going to the movies or out to eat. You spend money for a good time and it's the memories that matter in the end.

Thanks for the five points! All well appreciated as always.

hugs!!

--snow

buffalodick said...

Snow- We could have bought 10 movies for what we lost!

Angela in Europe said...

I made chili the other day and it was too damn spicy! I thought I was going to die...my poor guests had to choke down some killer grub.

buffalodick said...

Angela- Chili is supposed to make you scared- not life threatened! :)