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  1. #1
    Northern Hermit
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    The Teak Door First Ever Annual Chili Cook Off

    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...
    When the people fear their government, there is tyranny; when the government fears the people, there is liberty -- T. Jefferson


  2. #2
    Northern Hermit
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    And after a few minutes simmering it starts to look thick and hearty gotta go guys, Time to eat.

  3. #3
    punk douche bag
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    Looks good Frank, you next then DD.

  4. #4
    punk douche bag
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    I fancy that for my entry, probably on monday, I will buy a big pyrex dish so as you can see it from several different angles. I think this might be important in the final result.

  5. #5
    Thailand Expat
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    Tommorrow I shall hit foodland and buy a kilo of ground beef, yep mine shall be bigger and better

    I have one of those pyrex dishes for the oven, can they be used on the gas hob thingy?

  6. #6
    punk douche bag
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    Why the hell would you want to put a pyrex dish on the hob??

  7. #7
    Thailand Expat
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    to cook me chilli in....

  8. #8
    punk douche bag
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    I don't know Dog, my plan was to cook the chilli in a good quality non stick pot and then throw it in the pyrex dish at the end in order to take photos from more attractive angles.

  9. #9
    Northern Hermit
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    Quote Originally Posted by dirtydog
    Tommorrow I shall hit foodland and buy a kilo of ground beef, yep mine shall be bigger and better
    Bigger? Maybe.
    Better?? Never. Dog, you're a builder and all that, but folks from that foggy little island got no business tryin to make a all-American, he-man dish like chili.
    Stick to Wennies and mashed potatoes.

    I have one of those pyrex dishes for the oven, can they be used on the gas hob thingy?
    Dunno whyn't you get the camera on time-lapse so we can al see if it does?
    Last edited by friscofrankie; 23-02-2006 at 09:49 PM.

  10. #10
    Thailand Expat
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    You can use Pyrex anywhere. If it isn't a real Pyrex you may have a problem.

  11. #11
    Thailand Expat
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    frankie, your just a mexican wannabe, best food in the world is in london, we got proper chefs you wait till tomorrow

  12. #12
    Northern Hermit
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    With 'bated breath.
    Will it be boiled beef with tateras and some ketchup? some white beans added for oomf?
    Chili ain't messican man it's texan or californian. me I'm third generation Californio. Where's me "california = hot sex" siggy?

  13. #13
    Banned Muadib's Avatar
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    If it doesn't make sweat bead on your forehead and smoke come out of your ears, it ain't chili...
    The only antidote is a cold cerveza...

  14. #14
    Merry Christmas
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    What a bunch of women you lot sound like!

  15. #15
    Northern Hermit
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    What you to "manly" to cook?
    Or would that be insecure in your sexuality????

  16. #16
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    To get a good chilli one must start with the beans. Hell, we can all talk about what we did back home, but ize talking about here in the LOS.

    Beans are the most important part, kinda. Beans give one that extra edge the next day as a reminder. Trouble is, here in BKK beans is rather sparse.

    I get a package of red beans and soak them mommas for about 1-2 days. Here you have to dis aint't home.

    Then i...

  17. #17
    Northern Hermit
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    Got a mess a black beans in Fiji. soaked 'em for about 40 hours, then cooked 'em for about 10 fuckin' things were still hard as rock.
    When cooking beans BTW, do not add salt tothe water until the beans are tender. Salt toughens the skins and makes 'em take alot longer to absord the water.

  18. #18
    Thailand Expat
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    ^I don't know. I always add a pinch of salt to to water. I flunked all of my chemistry classes, but doesn't salt absorb water?

  19. #19
    punk douche bag
    ChiangMai noon's Avatar
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    Where is DD's chilli??

  20. #20
    Thailand Expat aging one's Avatar
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    Damn good try city boy, but too yuppy. But I would eat it it a second let me say.

    Too many or much various tomato products, kidney beans!!!!, but as I said the thought was there.

    Now I will have to make it at your pad when I come to CX. Dont worry I have a place to stay and I will bring all the ingredients. Just save one J, and I will even buy all the beer.

    Why, cause there aint a damn chance I can photograph that and upload it.

  21. #21
    punk douche bag
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    Quote Originally Posted by AO
    Why, cause there aint a damn chance I can photograph that and upload it.
    Bladdy hell AO.
    How many tutorials have there been?

    Now, I'm a ninny pin on a computer but I managed to folloe the instructions.

    Too many or much various tomato products, kidney beans!!!!
    My entry will also include beans, a vital ingredient in my opinion.
    Though I shall plan ahead and soak the little fellas in advance.

    This should give me the edge, I am extremely confident that I can beat the Americans at their own game.

  22. #22
    Thailand Expat aging one's Avatar
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    I can too CMN but I have about 1 hour of free time a day max at my home. And thats when I should be sleeping. Summer vacation is coming up and I am gonna master it. If not for 2000 baht I will fly up and have you and frankie tutor me.

    I have a place to stay. My buddy in Chang Puek has a guest cottage.

  23. #23
    punk douche bag
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    I have a place to stay. My buddy in Chang Puek has a guest cottage.
    When do your hols start?
    What's the guest house called?
    Is it nice?

    Do you fancy a spot of golf?

  24. #24
    Northern Hermit
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    Quote Originally Posted by hillbilly
    ^I don't know. I always add a pinch of salt to to water. I flunked all of my chemistry classes, but doesn't salt absorb water?
    yes water is hygroscopic. but it is also used to tan hides perservemeats and your doctor tells you to gargle with it when you have sore throat to toughen the tissues. believe me n this one. Always added salt as it reduces the amount of heat energy required to bring water to a boil. But, with beans hold off until after you had them smoke ham shanks. in fact hold off n the shanks or hocks untlthe beans are about half ready.

    maybe next week i'll show y'all my Cuban/PR style black beans. Got a very good friend of of the very few people il will call my friend, unqualified. always tell him I'm makin Cuban beans. never knew a black dude could get so red with anger.

  25. #25
    Northern Hermit
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    Quote Originally Posted by ChiangMai noon
    Quote Originally Posted by AO
    Why, cause there aint a damn chance I can photograph that and upload it.
    Bladdy hell AO.
    How many tutorials have there been?

    Now, I'm a ninny pin on a computer but I managed to folloe the instructions.
    Shut up CMN I'm gettin' FREE BEER!!!
    AO Pintos are hard come by here with most of 'em being them fuckin' brit-toast-type beans have never enjoyed eatin that shit in my enitre fifty-four-fuckin'-years. you aint one a them guys likes Masa in your chili are you? Carol Shelby's had a packet of Masa if I remember. Yuppy; shit man thats workin mans chili, workin men added the beans for extra protien couldn;t afford all that much meat. Them things are going pretty good after a set back, I do a true chili colorado with beef tenderloin... Now THAT'S yuppy food.

    But you are very welcome to come to my litte dump and show me your version.
    If I can't save one, no worries; i know where there's a bit more, gonna fire one up Raight now. post may go down-hill in the next few minutes, folks. Or, get lyrical as hell!

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