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  1. #226
    Thailand Expat nedwalk's Avatar
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    hope you do better at eating chili than drinking beer mate

  2. #227
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    The Fresh Prince's Avatar
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    I was just drinking fast that day!

  3. #228
    Thailand Expat madjbs's Avatar
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    When I make it these days, I always use gjbkk 's recipe. It always turns out really good.

    http://teakdoor.com/the-kitchen/2919...on-carney.html (Chili con Carney)

  4. #229
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    I used teh locally grown Black beans a efw weeks back pretty good.
    Can also get Pinto beans in the market here.

  5. #230
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    blackgang's Avatar
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    Yea, I used to get Pinto's sent up from Pataya, Villa I think he got em, now COWBOY sends em to me in 2 kilo paks from Rim Ping in CM and they are fresh,, not 4 years old and a 3 day soak before cooking.

  6. #231
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    Awesome brew there frankie! I would throw on a half-pound of grated cheddar cheese when you serve it up.

  7. #232
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    Home sick for Chili

    Quote Originally Posted by friscofrankie View Post
    WEll, djpat started it with a cut and paste of a sorta chili recipe then Poolie went and threw up on a plate and called it chili. Few mor folks talk a good game. but let Frankie show ya how good ol' american chili & beans is really made.
    True Chili or Chil Colorado is made with flavorful yet tough cuts of meat properly cut into bite sized pieces and simmered in a spiced tomato sauce for hours until the meat is melt in yur mouth tender, this is then served with flour tortillas and a few negro modelo beers.
    Tonight; what we're havin' is the workin' mans cheap quick easy pot o' chili.
    We'll be usin' some of the stuff shown below in various amounts so pay attention This is Frisco Frankies third-genration, hand-me-down from father to son Chili bean recipe (adapted to ingredients available here in the Rim Ping Super Market on the spur of the moment).


    Now, what you see up 'ar is (in No particular order) 500 Gr minced beef, the mice here is shite; not enough fat and of a fine mince. Coarser grind Chuck is the premier chili bean beef. you take what you can get when you're in a hurry.
    There's a can of tomatoes n juic, two cans of tomoato paste, Again the paste available her is just as bad as the beef! Tomoato paste should be made from dried tomoatoes and be vert thick, almost dry this is more like an evaporated tomato puree, but it's tomato and it's thick, we'll deal with it. We've got one large onion, one medium size of red kidney beans, Pintos are traditional but they're hard to find and I like the slightly tougher kidneys.
    Down in front we've got Oregano, Cumin and chili powder. now There are a few chilies in the back ground and for me these are absolutely mandatory, some of you girlie men may want to omit a few of 'em.
    I did not use the fresh tomatoes or the ground chili, I had intended to but then the little woman tasted the chili and declared it "pet gurn bye" The fresh fruit was in case the canned ones were shitty, they weren't. Adding fresh tomatoes will give teh sauce a slightly more scid flavor, on I like in a bolagnaise with lots 'o fresh basil but not in a chili.
    Ok enopugh chit chat more pics:


    Toss the beef into a med-hot skillet cast iron is best but this thing 'll do. once a bit of fat begins to run add the chilies, and spices and start choppin' up the onion.


    Chop it up nice and coarse, and toss that baby in stir it around a bit and go open that can of beans.
    Rinse the beans soes to get rid of the thick gooey stuff in the can. Better yet, plan ahead! cook up some beans the day before you only need about 1 - 2 cups of cooked beans. Canned are easy. I was workin all fuckin' day


    Add the beans, stir 'em around and go open another can, tomoatoes.


    Wait a bit unti lthe the onions are just startng to go translucent then,Toss the whole damn can in there, keep the can, your gonna need some water, fill the can up with clean (or not, up to your taste) water and dump about half that in there, Go open another can! The paste this time
    Let the water come to a rapid boil add a can of tomoato paste stir that in and add the rest of that can of water. Should look somthin' like this:


    now's a good time to chweck for flavor, You'll probably want to add more cumin and chili powder. do this now. Thing about powdered spices like this you really have no idea how long the stuff has been around and have to start short and then add until the flaovor is right. Add a couple shakes, sir it in and taste, the flavors will meld a bitt here I about doubled what you saw n the first pic. The brand of oregano is nice, Impossible to get mexican oregano here so crank open the fuckin' jar before you buy some of the shit here has an aroma like medicine. This brand is close to mexican. Still lookin' for a decent chili powder. The one pictured is OK. Nothng like the stuff I'd buy at the local Carneceria in glassine packets back home.
    Now let that simmer for abt 20 30 minutes adding water if necessary, but remember this stuff ain't soup it should be thick and hearty. Season to taste.
    best served with fresh finely chopped onion, and freshly grated Jack or cheddar a slab of corn bread or some thick, crusty sourdough (Carrefour does a good one up here) this meal screams out for a hearty brew.
    Something with substance to it; a Bass would be my choice of the girlie beers; a decent Fullsail or the (Home Town) Lagunitas Amber or bitter pale ale would go very well indeed.
    Anchor Steam Beer might be nice...
    WOW - this thread makes homesick for Colorado Chili - lived there about 18 years before Thailand and lived three years in Texas too - I miss it - alot - especially, as you say, all cut / chopped COURSE and real meat - not that hamburger crap! THANKS

  8. #233
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    thailazer's Avatar
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    Sirloin tips might be a bit too posh for Chili.

  9. #234
    Member ebeth's Avatar
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    If it can be cooked and cooked and cooked then why not use some beef from the front of the cow eg shoulder? "Shoulder" is a goggle translation because i dont know the name of this cut...but I use it as a pot roast -seize around 1.5 kg- and that will be tender after 3 hours slow cooking....

  10. #235
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    Looks the business! Not sure I'd put as many chillies in though, ( with seeds ! ). Hardcore grub indeed.

  11. #236
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    good bump...Blackgang and FF

    must make some soon

  12. #237
    I am in Jail
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    looks like u shit ^^^^

  13. #238
    Thailand Expat Humbert's Avatar
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    I make chili a lot and Frisco Frankie's recipe is pretty close to the one I use. But I was always a bit disappointed in that it never really developed the depth of flavor that I think good chili should have. I have experimented with adding ingredients and have found that a bit of acid in the form of wine vinegar helps. I also sauté about 4 large cloves of minced garlic in olive oil first and then add the onions and ground beef. In addition to that I add a chopped green bell pepper to the sautéed vegies. I add a tablespoon of brown sugar after I add the wet ingredients and let it simmer for at least two hours.

  14. #239
    Thailand Expat aging one's Avatar
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    I use rump steak in mine as well as a bit of ground meat. I also like it very full bodied so I thicken it with corn massa. Lots of cumin, smoked paprika, and chilies. Just a shot of the taster I made last time.


  15. #240
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    Wat's the big freakin' deal in all that crap, FF? I'm a Brit and have been cooking better stuff than your shit for 30+ years. Even my Thai g/f'd family love it. Nothing special nothing special at all.

  16. #241
    Cacoethes scribendi
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    Quote Originally Posted by Mister Fixit View Post
    Wat's the big freakin' deal in all that crap, FF? I'm a Brit and have been cooking better stuff than your shit for 30+ years. Even my Thai g/f'd family love it. Nothing special nothing special at all.
    There is no need to be rude! It looks good to me and I am not a big fan of chilli. Besides, it's the taste that counts. How can you tell that from a photo?

  17. #242
    Head Skivvie Stacker Storekeeper's Avatar
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    Quote Originally Posted by friscofrankie View Post
    WEll, djpat started it with a cut and paste of a sorta chili recipe then Poolie went and threw up on a plate and called it chili. Few mor folks talk a good game. but let Frankie show ya how good ol' american chili & beans is really made.
    True Chili or Chil Colorado is made with flavorful yet tough cuts of meat properly cut into bite sized pieces and simmered in a spiced tomato sauce for hours until the meat is melt in yur mouth tender, this is then served with flour tortillas and a few negro modelo beers.
    Tonight; what we're havin' is the workin' mans cheap quick easy pot o' chili.
    We'll be usin' some of the stuff shown below in various amounts so pay attention This is Frisco Frankies third-genration, hand-me-down from father to son Chili bean recipe (adapted to ingredients available here in the Rim Ping Super Market on the spur of the moment).


    Now, what you see up 'ar is (in No particular order) 500 Gr minced beef, the mice here is shite; not enough fat and of a fine mince. Coarser grind Chuck is the premier chili bean beef. you take what you can get when you're in a hurry.
    There's a can of tomatoes n juic, two cans of tomoato paste, Again the paste available her is just as bad as the beef! Tomoato paste should be made from dried tomoatoes and be vert thick, almost dry this is more like an evaporated tomato puree, but it's tomato and it's thick, we'll deal with it. We've got one large onion, one medium size of red kidney beans, Pintos are traditional but they're hard to find and I like the slightly tougher kidneys.
    Down in front we've got Oregano, Cumin and chili powder. now There are a few chilies in the back ground and for me these are absolutely mandatory, some of you girlie men may want to omit a few of 'em.
    I did not use the fresh tomatoes or the ground chili, I had intended to but then the little woman tasted the chili and declared it "pet gurn bye" The fresh fruit was in case the canned ones were shitty, they weren't. Adding fresh tomatoes will give teh sauce a slightly more scid flavor, on I like in a bolagnaise with lots 'o fresh basil but not in a chili.
    Ok enopugh chit chat more pics:


    Toss the beef into a med-hot skillet cast iron is best but this thing 'll do. once a bit of fat begins to run add the chilies, and spices and start choppin' up the onion.


    Chop it up nice and coarse, and toss that baby in stir it around a bit and go open that can of beans.
    Rinse the beans soes to get rid of the thick gooey stuff in the can. Better yet, plan ahead! cook up some beans the day before you only need about 1 - 2 cups of cooked beans. Canned are easy. I was workin all fuckin' day


    Add the beans, stir 'em around and go open another can, tomoatoes.


    Wait a bit unti lthe the onions are just startng to go translucent then,Toss the whole damn can in there, keep the can, your gonna need some water, fill the can up with clean (or not, up to your taste) water and dump about half that in there, Go open another can! The paste this time
    Let the water come to a rapid boil add a can of tomoato paste stir that in and add the rest of that can of water. Should look somthin' like this:


    now's a good time to chweck for flavor, You'll probably want to add more cumin and chili powder. do this now. Thing about powdered spices like this you really have no idea how long the stuff has been around and have to start short and then add until the flaovor is right. Add a couple shakes, sir it in and taste, the flavors will meld a bitt here I about doubled what you saw n the first pic. The brand of oregano is nice, Impossible to get mexican oregano here so crank open the fuckin' jar before you buy some of the shit here has an aroma like medicine. This brand is close to mexican. Still lookin' for a decent chili powder. The one pictured is OK. Nothng like the stuff I'd buy at the local Carneceria in glassine packets back home.
    Now let that simmer for abt 20 30 minutes adding water if necessary, but remember this stuff ain't soup it should be thick and hearty. Season to taste.
    best served with fresh finely chopped onion, and freshly grated Jack or cheddar a slab of corn bread or some thick, crusty sourdough (Carrefour does a good one up here) this meal screams out for a hearty brew.
    Something with substance to it; a Bass would be my choice of the girlie beers; a decent Fullsail or the (Home Town) Lagunitas Amber or bitter pale ale would go very well indeed.
    Anchor Steam Beer might be nice...
    Chili stew .... My favorite. Will have to give this recipe a go. Thanks for bumping it.

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