Comments | dameruth: Recipe: Awesome Chili

dameruth

Recipe: Awesome Chili

Dec 10, 2011 19:34

This is a slightly-vague attempt to quantify what I cooked up last night; it started as a "things I have around the house" meal that turned out OMGAWESOME!, hence the desire to immortalize it in text.

( Recipe and commentary, under the cut. )

cooking, recipe

Comments 9

wander_realtai December 11 2011, 03:42:27 UTC

Oooh, that sounds delicious! Thanks for sharing!

dameruth December 11 2011, 04:35:06 UTC

No prob -- glad it's of interest! I also hope I guesstimated the quantities right. I'll have to try making it again, to the above recipe, to verify how it turns out. Yeah, that's the ticket! ;)

kaffy_r December 11 2011, 07:02:12 UTC

I am now officially hungry. And I, too, have a huge honking box of turmeric ... got it after reading some folks saying it helped their scleroderma aches and pains, but haven't had the nerve to make a decoction of it, the way one's supposed to. Maybe just putting it into some yummy chili is the way to go ....

dameruth December 11 2011, 07:42:29 UTC

I've also made this recipe, which involves at least a small amount of tumeric, and it's tasty:

http://www.frontiercoop.com/store.php?Screen=recipeprt&recipe=743

Tumeric seems to go well in dishes that contain cumin, in particular; I just don't tend to cook with that spice palette as often as I do either Italian-oid (my family's preferred culinary tradition when I was growing up) or Medieval/Renaissance European (which doesn't ever seem to include tumeric, despite the use of a lot of other Middle Eastern/Indian/Asian spices). I guess I need to get out more, culinarily. ;)

kaffy_r December 12 2011, 01:04:31 UTC

Oh, thank you for these recipes, this one and the one below! They, and yours, are now in my recipe file!

We lived near Chicago's main Indian-Pakistani commercial area for many years and my love for curry and Indian spices (which I already had, courtesy of my grandmother's lamb curry) grew exponentially. There is very little savory food which cannot, in my opinion, be improved by Indian spices.

dameruth December 13 2011, 21:21:03 UTC

Yeah, it's a nice spice palette. I should practice with it more.

Thread 5

starmalachite December 12 2011, 07:36:41 UTC

May I pass this on to Tom Smith (the filker)? He's something of a connoisseur of chili recipes.

dameruth December 13 2011, 21:20:35 UTC

Please do! I hope it works well for him. :) Next up: venison Texas Red chili, thanks to a contribution of Bambi-flesh from a friend who's a hunter. If that goes well, I'm sure I'll post about it.