Thread: My one pot Chili Con Carne

Originally Posted by blackgang

Originally Posted by attaboy

Cumin if you want chili con carne. I hope you don't put oregano in your posole. The food looks good, btw

As you can see I do use bell peppers and I like em in it, but you have left some questions, What would you call it without cumin as chili and meat and spice is Chili 'with meat' [con carne], and I can't make "Pozole" here because you can't buy Pozole, but I can buy pigs head for the Deluxe Pozole.

Is that how you learned to spell it? Without the cumin and onions I'd call it chili colorado. I figure you would too.

BG...not store bought chili...but "chili beans" ....just pintos in seasonings. Store bought chili is only one step above dog food.

Same thing to me, I would imagine it is the same as Chili because most Americanos call Chili beans anywhere just Chili, and do not know the diff between con carne and con carne with frijoles and most is not listed as such either.
As far as the canned Chili con carne goes, Stag Steakhouse is as good as any I would venture a guess.
I was driving back from Guadalajara one time about 1962 with my step mother who was a native of Tequila, Jalisco and we were coming thru McFarland Calif and the truck stop there has good Chili with beans and so I said lets stop and have a bowl of Chili, and she looked really surprised that anyone would eat a bowl of Chili, which she thought would just be a bowl of chili peppers,, she spoke not one word of English, so we stopped and she said that if I could eat a bowl of chili she would too, so we had some, she loved it and everytime we came by that way for 20 years she had to stop and have a bowl.

Originally Posted by blackgang

tell me that you are bullshitting me. But at Gilroy California they do have Garlic Ice Cream at the Garlic Festival, I never tried it, don't sound good either.

Definitely shitting you. Marmers has this thing about mushrooms. He claims it somehow attracts females. Go figure!!

Hey Norton, well if he would mix some with some of them bats them assholes is eating over there maybe be good for what ever he eats em for...Mabye stiff dick and a come hither look..555

Oregano, ah Jesus.

Spices are world wide and you can use em or not, thats what makes some cooks grub taste different that others, maybe better to you and not so fine to another.
But what about the Cumin and Onions?? You don't like them either and a Mex can't cook without em.

Originally Posted by attaboy

Oregano, ah Jesus.

OH YES, you mentioned Pozole,, where can I buy a gallon of Pozole so I can make a pot, I dearly love that stuff, but I make it with Beef, Pork loin, Chicken parts and pig neck bones instead of a pigs head.
You do know what Pozole is don't ya??

Yep. Make mine with beef chuck, pork loin and if I can find some pork rind without hair in it or a tit on it, I'll cut some up in strips and add it. Then there's onion, garlic, chili pods, hominy and some Knorr rendered down cow mixed with salt. That's about it. I never seen it spelled as a kid. Only heard it pronounced and it didn't sound like a zeta was in the mix. I've seen it spelled with a "z" and I figure spelling is regional, just like ingredients.

You have proved that you know more about mexican grub that I but of coarse you knew you did all along, so i will back out and end the argument. I will leave with this..From Wilki.

Pozole (from Spanish pozole, from Nahuatl potzolli; variant spellings: posole, pozolé, pozolli, posol) is a traditional pre-Columbian soup or stew from Mexico. It is made from hominy, with pork (or other meat), chile, garbanzo beans and other seasonings and garnish, such as cabbage, lettuce, oregano, radish, cilantro, avocado, lime juice, etc. There are a number of variations on pozole, including blanco (white or clear), verde (green), rojo (red), de frijol (with beans), and elopozole (sweet corn, squash, and meat).

A bowl of Pozole in Cuernavaca, Mexico


In modern times, pozole has crossed borders and is popular in the southwestern United States, particularly the state of New Mexico, but becoming well known in other parts of the US as well. It (or something like it) has been served for centuries by native cultures in Mexico.
The Mexican cafeteria chain Potzolcalli ("House of Pozole") serves a variety of pozoles, including red, white, green and seafood. However, pozole coming from a retaurant chain is considered by most Mexicans to be inferior to that which is home made, or sold by small street vendors who make a daily limited amount for selling.
Pozole has been adopted as the local cuisine of the Mexican state of Guerrero and later the US state of New Mexico. In Guerrero, it is often eaten with Tostadas smeared with Mexican cream and hot salsa, and breakfast pozole is often accompanied by a shot of homemade mezcal, green pozole is typically served on Thursday. In New Mexico, pozole is traditionally served on Christmas Eve to celebrate life's blessings. In Colorado, onions are typically used as a garnish instead of radishes. A similar Salvadoran soup called Sopa de Pata has cow's foot in it.
A person who is fond of pozole is known in Mexico as a pozolero, this is also the name of a person who makes respectable pozole.
An episode of Rick Bayless' PBS television show Mexico: One Plate at a Time was devoted to pozole, and the pozole of Guerrero state in particular, and included visits to Guerreran pozolerías, such as shown in the photo.
In the American Southwest, the spelling "posole" is more common, and is often used as a synonym for hominy. In parts of northern New Mexico some of the native Hispanic people pronounce it with a silent E. "posol".

No argument, bg. Regional differences and personal tastes in the ingredients that's all. My cooking comes from the New Mexico area. Oregano and cumin doesn't play a big part in my kitchen. My father's cousin (my 'uncle') boils diced potatoes in his frijoles. There's a good chance his kids do too now that they have grown up.

Originally Posted by flash

Originally Posted by Marmite the Dog

Originally Posted by blackgang

But if it is soupy you can add a little Masa to it and will thicken up, but i aint seen no Masa here, thats the shit they use for Tomales or corn tortillas.

I presume you mean cornflower (if not, it'll do the trick anyway) and that's readily available here.

I use ground arrowroot for thickening, it is pretty much tasteless and dissolves clear.

I have never made chile before, looks pretty tasty. might give it a try

Nice lookin' chilli there, to thicken it, an OXO cube or two is good (Vegetable stock flavour if poss), or some plain old MSG.

No fukin way you putting no MSG in my grub on my stove, I won't allow that shit in my house,
Cooks that cook this stuff use Masa, and I use Masa and why add a few cubes of flavor that aint posed to be in Chili con carne.

But thanks anyway..

Originally Posted by DJ Pat

Nice lookin' chilli there, to thicken it, an OXO cube or two is good (Vegetable stock flavour if poss), or some plain old MSG.

And you never know who might be allergic to MSG.

^ I am and 2 of my wives was or is if they both still alive, I think one is dead tho. so it pobly don't hurt her no more..