boiled peanuts...CHILI ?!?!?

Doug@GT · Post by **Doug@GT** » Tue Sep 13, 2005 11:56 pm

I bet it would taste great, except that you'd run into a lot of allergy conflicts if you shared with neighbors/relatives.

Of course, if it's just for you and you're lucky enough to be able to eat peanuts, have at it.

Doug "allergic

"

Will · Post by **Will** » Wed Sep 14, 2005 12:18 am

An ex-girlfriend once had me try what she called sweat potato chili. It was a mix of potatoes, carrots, onions, and a bunch of other stuff. But it did have PEANUTS.

I didn't care for it much though, partly due to the fact that my hopes were up for traditional chili.

tubaman5150 · Post by **tubaman5150** » Wed Sep 14, 2005 1:35 am

I suppose if you cooked it long enough where the peanuts become indistinguishable from the texture of beans.
Of course, with me being so close to so many Texans, that sort of thing might get me pistol-whipped.

Norm Pearson · Post by **Norm Pearson** » Wed Sep 14, 2005 2:17 am

tubaman5150 wrote:I suppose if you cooked it long enough where the peanuts become indistinguishable from the texture of beans.
Of course, with me being so close to so many Texans, that sort of thing might get me pistol-whipped.

My wife is from Texas, even putin' beans in the chili would be grounds for a whipping!

Norm Pearson

corbasse · Post by **corbasse** » Wed Sep 14, 2005 7:30 am

Hmmm. I suddenly get less inspired to go ahead with the American (Tex-Mex) cooking course I was planning to take. Anyone can convince me to go ahead?

Dean · Post by **Dean** » Wed Sep 14, 2005 7:59 am

Norm Pearson wrote:
tubaman5150 wrote:I suppose if you cooked it long enough where the peanuts become indistinguishable from the texture of beans.
Of course, with me being so close to so many Texans, that sort of thing might get me pistol-whipped.
My wife is from Texas, even putin' beans in the chili would be grounds for a whipping!

Norm Pearson

Ha! It was just about 3 years ago when I had my first bowl of true Texas chili (at least, I THINK it was authentic).... I was very surprised when the server brought me out what amounted to a pile of ground beef... A pile of meat!! It was nicely seasoned and quite tasty though

ThomasDodd · Post by **ThomasDodd** » Wed Sep 14, 2005 5:03 pm

Dean wrote:Ha! It was just about 3 years ago when I had my first bowl of true Texas chili (at least, I THINK it was authentic).... I was very surprised when the server brought me out what amounted to a pile of ground beef... A pile of meat!! It was nicely seasoned and quite tasty though

If it was ground beef, then it wasn't authentic. Chili should be made with steak, cut into bite sized pieces, and cook for a long time. Remember chili is a outdoors dish, It should be cooked and consumed outside.

Dean · Post by **Dean** » Wed Sep 14, 2005 5:28 pm

This Texas-style chile (as stated in their menu) I got from Hard Times Cafe--a chain in the DC area/northern VA.

I dont know what kind of beef it is really, when they are preparing it. But, when its in the bowl at my table--it seems like ground beef. But, a really really FINE grind--almost like heavy grains of sand. Very tasty, and I am never more full than when I eat just one bowl of this stuff (kinda greasy too). In fact, its so greasy, that they ask you if you want it wet or dry--wet being basically drowned in grease up to the lip of the bowl!! I only tried wet once

Joe Baker · Post by **Joe Baker** » Wed Sep 14, 2005 5:39 pm

corbasse wrote:Hmmm. I suddenly get less inspired to go ahead with the American (Tex-Mex) cooking course I was planning to take. Anyone can convince me to go ahead?

Will this convince you?

___________________________
Joe Baker, who wife made tacos Monday night (Â¡Muy bueno!)

TubaRay · Post by **TubaRay** » Wed Sep 14, 2005 5:58 pm

Oh, yeah!!!

CJ Krause · Post by **CJ Krause** » Thu Sep 15, 2005 1:03 am

corbasse · Post by **corbasse** » Thu Sep 15, 2005 4:29 am

Joe Baker wrote:
Will this convince you?

___________________________
Joe Baker, who wife made tacos Monday night (Â¡Muy bueno!)

Hmm, looks good. I hope the colours of the real thing will be less 70's-ish though

I'll see if they still have a spot on the course

ThomasDodd · Post by **ThomasDodd** » Thu Sep 15, 2005 10:00 am

Dean wrote:This Texas-style chile ...a chain ... DC area/northern VA.

Those 3 phrases don't go together. In fact the 1st with either of the latter 2 is a bad sign, but all 3? YUCK.

I dont know what kind of beef it is really, when they are preparing it. But, when its in the bowl at my table--it seems like ground beef. But, a really really FINE grind--almost like heavy grains of sand.

My wife buys a can of of stuff like that sometimes. We use it on hot dogs.

If you ever get a chance for chili in Texas, made by a individual* or small cafe, don't pass it up. If you ever make it my way, I'll be glad to put a pot on.

* Not, individual should be older, Texas native. Do let some yuppie make chili for you. You'll get the same crap everone else makes.

Daryl Fletcher · Post by **Daryl Fletcher** » Thu Sep 15, 2005 10:10 am

I would suggest serving the boiled peanut chili with a bottle of RC Cola, followed by a Moon Pie for desert.

Joe Baker · Post by **Joe Baker** » Thu Sep 15, 2005 10:10 am

Thomas wrote:If you ever get a chance for chili in Texas, made by a individual* or small cafe, don't pass it up. If you ever make it my way, I'll be glad to put a pot on.

* Not, individual should be older, Texas native. Do let some yuppie make chili for you. You'll get the same crap everone else makes.

Thomas, when I was applying for my current job, in Tennessee, the boss and my eventual co-workers took me out to lunch. The subject came around to chili, and the boss -- who travels to the Dallas area pretty often -- asked me where was a good place to eat chili in Dallas. I suddenly realized that no one EVER buys chili in Texas -- they make it themselves. We'd go out for tex-mex, or barbecue, but never chili. That had never really occurred to me before.

Anyhow, I told the boss that making chili was like making love to your wife; you could hire someone else to do it, but most guys would rather do it themselves.

_____________________________
Joe Baker, who wishes he could buy chili-grind (Dean, that's VERY course ground -- about the size of my pinky, not that mushy pulp they fed you in DC) beef in E. Tennessee.

ThomasDodd · Post by **ThomasDodd** » Thu Sep 15, 2005 10:31 am

Joe Baker wrote:Thomas, when I was applying for my current job, in Tennessee, the boss and my eventual co-workers took me out to lunch. The subject came around to chili, and the boss -- who travels to the Dallas area pretty often -- asked me where was a good place to eat chili in Dallas. I suddenly realized that no one EVER buys chili in Texas -- they make it themselves.

True enough. But figure there are a few small diners/cafes that make a decent chili. Kind of like finding a little place in TN with made from scratch, butermilk biscuts, or turnip greens.

Anyhow, I told the boss that making chili was like making love to your wife; you could hire someone else to do it, but most guys would rather do it themselves.

I like that one. Mind if I use it?

Joe Baker, who wishes he could buy chili-grind beef in E. Tennessee.

Best to just buy the steak and cut it your self. If you really, really (are you sure?) want it ground, bes buty a grinder, and start with a steak:)
I like this style, though you may have to make a more coarse disc.

This one might be ok, but again, not very coarse. And the vacuum base never worked well. Expend lots of energy holding it down.

Joe Baker · Post by **Joe Baker** » Thu Sep 15, 2005 10:42 am

Actually, on the recent advice of a friend from Austin, my next pot is going to be made from shredded brisket. I'll see how that comes out. If it's not really to my liking, I just might invest in a grinder.

I know the "original" Texas chili wasn't ground, and had no tomatoes, but I also know what I like. Grinding the meat isn't necessarily a requirement, but I DO LIKE chili made with COURSE ground meat and some tomatoes. I don't care for meat that's ground for hamburgers

. Beans are merely a way to stretch a pot farther, and should be avoided if possible, but aren't a sin in my view.
___________________________
Joe Baker, who has the brisket in the freezer, and is just waiting for the first brisk fall day!

TexTuba · Post by **TexTuba** » Thu Sep 15, 2005 10:19 pm

As far as chili goes, NO BEANS!! I like the stuff with beans, but it's not called chili. And as far as boiled peanuts, I've never had them. Anybody know where I could get some to try here in San Antonio?

Ralph

MaryAnn · Post by **MaryAnn** » Fri Sep 16, 2005 11:33 am

I think I did have boiled peanuts, once upon a time, when I lived down South. (Ever hear of Pinson, TN?)

As for finding boiled peanuts....get some raw ones and boil them yourself.
Boiled is boiled.

MA

ThomasDodd · Post by **ThomasDodd** » Fri Sep 16, 2005 11:53 am

MaryAnn wrote:I think I did have boiled peanuts, once upon a time, when I lived down South. (Ever hear of Pinson, TN?)

Used to drive through there on my way to Jackson

Went through last year for a tubachristmans in Jackson (TN)

Need to take the family to the mounds.

As for finding boiled peanuts....get some raw ones and boil them yourself.
Boiled is boiled.

#1, lots of salt in the water. I'm not a fan of boiled peanuts though. They are always too salty for me. I'm also no fan of their texture.

#2 I've seen a few other "flavors" around here. Just salty is most common, but Cajun seasoned seam popular too.

I prefer unsalted, dry roasted or honey roasted. But home-made is much better than store bought.