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Old 03-13-2014, 10:41 PM   #2861
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I will put beans in chili when it is to be the main course,, if I make chili for a Frito pie, or to put over potatoes or for the wife to put over salad or rolled tacos, I do not. I also like to take smoked sausage, slice it into medallions and fry it up and then pour chili on top,, you can feel your arteries clogging up but it is tasty.
The only thing I pour chili over is hotdogs and sometimes mainly to gross out the wife chili cheese fries and then I just buy a can of chili w/o beans. Now what the heck is chili con carne. When I was a teen I used to spend weeks at a time during the summer at the Atlanta Farmers Market selling produce for my Uncle while he went home to get another load and sleep in a real bed and I ate mostly out of vending machines since I was making $5 a day. I ate a lot of cans of chili con carne.

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Old 03-13-2014, 10:52 PM   #2862
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Tonight I'll debone a couple of chicken breasts, batter and fry them, toast a couple of buns and have chicken sandwishes with tater tots.

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Old 03-13-2014, 11:34 PM   #2863
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Those tater tots sound good string,, my wife puts them in the oven, but I prefer to deep fry them,, not as healthy but taste better to me.
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Old 03-14-2014, 12:59 AM   #2864
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Those tater tots sound good string,, my wife puts them in the oven, but I prefer to deep fry them,, not as healthy but taste better to me.
I agree. My wife says I could eat a dog turd if it was fried. Try wrapping a half piece of bacon around tater tots and pin with a toothpick then fry. Ummmmmmmm bacon.

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Old 03-14-2014, 01:00 AM   #2865
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Those tater tots sound good string,, my wife puts them in the oven, but I prefer to deep fry them,, not as healthy but taste better to me.
Funny you should mention deep fried tater tots. I just introduced VikinGal to that delicacy the other night. Methinks we will be preparing them that way from here on out now!

By the way, you can deep fry them and still eat healthy. When the food comes in contact with the oil, the heat essentially boils the food’s moisture and steam cooks it from the inside. In a delicate equilibrium of deep frying, the steam keeps the oil from getting into the food, and the oil keeps the food’s moisture inside.

Ideal deep frying temperatures are generally 350°-375°. Lower than 325° and the oil will be absorbed into the food, making it greasy. Much higher than 375° and you run the risk of additional oxidation in the oil as well as dried out food (both are unhealthy).

Using an oil with a high smoke point is also important. Palm oil is great, as is peanut oil or even virgin olive oil (not extra virgin mind you- that has a lower smoke point). Animal fat is also really good to use, lard is awesome.
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Old 03-14-2014, 01:08 AM   #2866
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Funny you should mention deep fried tater tots. I just introduced VikinGal to that delicacy the other night. Methinks we will be preparing them that way from here on out now!

By the way, you can deep fry them and still eat healthy. When the food comes in contact with the oil, the heat essentially boils the food’s moisture and steam cooks it from the inside. In a delicate equilibrium of deep frying, the steam keeps the oil from getting into the food, and the oil keeps the food’s moisture inside.

Ideal deep frying temperatures are generally 350°-375°. Lower than 325° and the oil will be absorbed into the food, making it greasy. Much higher than 375° and you run the risk of additional oxidation in the oil as well as dried out food (both are unhealthy).

Using an oil with a high smoke point is also important. Palm oil is great, as is peanut oil or even virgin olive oil (not extra virgin mind you- that has a lower smoke point). Animal fat is also really good to use, lard is awesome.
my stepmom would make huge batches of mashed potatoes when she made them. she did so, so she would have leftover mash potatoes to make fried mash potato pancakes! she would serve them with thin pan fried steaks and gravy, and homemade biscuits! Mmmmmmm goooood!

my stepmom was one helluva a cook!
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Old 03-15-2014, 09:25 PM   #2867
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i have to agree. i prefer beans in my chili as do most people that eat mine do. but going over the rules for most chili cooking associations, beans are not allowed.

here's one for everyone. what do you like to put in your chili when eating it. crackers, fritos, or cornbread?
Yes to all of the add-ons , also add hot sauce & Texas garlic toast
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Old 03-15-2014, 10:27 PM   #2868
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I had a wrap stuffed with grilled chicken, avocado, cashews, lime juice, and a little pesto. About a ice cream scoop of potato salad on the side.
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Old 03-15-2014, 11:33 PM   #2869
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Yes to all of the add-ons , also add hot sauce & Texas garlic toast
I make my chili so that added hot sauce is unnecessary.

I like beans in mine, and also add some unsweetened chocolate to the pot. The Aztecs were on to something good - chiles and chocolate go together like grits and eggs, or tequila and lime.
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Old 03-16-2014, 06:01 AM   #2870
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Yes to all of the add-ons , also add hot sauce & Texas garlic toast
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I make my chili so that added hot sauce is unnecessary.

I like beans in mine, and also add some unsweetened chocolate to the pot. The Aztecs were on to something good - chiles and chocolate go together like grits and eggs, or tequila and lime.
most of the chili cook-off competition rules state no beans or pasta in the chili. i had thought i had read a few years ago that some added a new class for chili with beans to be jusdged seperately from the regular judging, but as much as i searched, i couldn't fine anything that mentioned it.

the key to the heat of the chili is the flavor. a person can stand hotter foods if the flavor is good. my secret ingrediant in chili is dark mollasses and brown sugar. and yes, i use a lot of very hot peppers in my chili! lots of them!

i have been working on my chili recipe for a good number of years now. my ingrediants haven't changed much over the years, but some of my cooking methods have. the method i use now is cooking the meat in a skillet with half of the onions, garlic and peppers cooked with the meat. the other half or those go in the other cooking pot with the beans and tomatoes. one of my key ingrediants is fresh cilantro. some is added in while cooking the meat as well as some fresh added with the other ingrediants in the cooking pot. fresh cilantro is the only way to go. the dried in the spice bottle just doesn't compare in the least. fresh cilantro and cumin powder were two key ingrediants that i added to the recipe a few years ago.
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