And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
We've been stockpiling both kinds.... the with-bean variety because it isn't chili without them, and the not-with-bean variety as a substitute for pasta sauce (cause there's meat in there). Really concerned about menu fatigue, so trying to be versatile and creative. Mike in Canada
I use this when I feel like chili and don't want to spend an entire day to make it. What I make might be an aberration to chili experts but I like it. 1 whole onion chopped, about 2 tbsp garlic, 1 green pepper, chopped, stalk of celery, chopped. Heat until it's softened, add a can of red kidney beans, drained and then add the hormel, Stir until combined and simmer for 20 minutes. Don't forget the tabasco.
I love your shiils, by the way. They're useful and usually something that I don't know about. I've bought many. Some unimaginative types just go for posting the daily deal bullshit.
Grub sluts runnin' their jibbers as they always do. I'm stacked to the rafters with Hormel HOT chili WITH beans. Maybe 4 cases (12 cans) on hand. Eat a couple cans a month.
Amen! I like with beans, but still add a can of Lucks pintos cause you can't have too many beans. (My wife doesn't necessarily believe in this theory).
Someone above mentioned the Angus type...its terrible. Also, this is the same can they used in 2022 when it was 16oz. and will be the same as later this year when they relabel it as 13.5oz. When they move to 12oz size, they'll change to the 19902's campbell's soup can. Do companies not understand that grocery stores put price-per-unit-of-weight labels on their shelves? We all understand that prices are rising, and if you don't look at the label on the shelf, you won't realize that prices are rising at nearly twice the sticker amount. Its like 1978 all over again.
First, I tend to put beans in my chili because I like beans, however chili was originally a meat stew. Below is the Chili con Carne recipe for a Casa Rio (San Antonio).
2 pounds pork, cut into 1/2 inch dice 1 pound beef, cut into 1/2 inch dice 2 tablespoons salt 3 tablespoons ground cumin 1 tablespoon ground black pepper 6 garlic cloves, minced 2 medium serrano chiles, fnely chopped 5 ancho chile pods, seeded, stemmed, and minced 1 teaspoon sugar 1/4 cup chili powder 1/4 cup four 3/4 cup melted vegetable shortening or lard
Heat 5 1/2 cups water in a soup pot over high heat. Add the meats, salt, cumin, pepper, garlic, chiles, and sugar and bring to a boil. Reduce to a simmer and cook for 35 minutes. Add the chili powder and simmer for 30 minutes more.
Combine the four and the melted shortening in a bowl and stir until smooth. Add to the cooked chili and cook until thickened, 2 to 3 minutes.
Those are pretty good. Not like home made, but not bad for preps.
ReplyDeleteThey also make one with Angus beef chunks.
Nemo
Way better than Wolf brand
ReplyDeleteNo Beans is for commie soy boys!
ReplyDeleteFeh!, to you, sir! No beans is for hotdogs.
DeleteYou can stretch that by adding a can of beans.
ReplyDeletetrash
ReplyDeleteIt ain't chili without the beans, no beans? Meat soup...
ReplyDeleteAgree. Chili is a bean soup. The beans are the basic ingredient. You used to find cans labelled "Chili con Carne."
ReplyDeleteYer built upside down an' backards.....
DeleteI wouldn't put that on a hot dog that I wouldn't eat.
ReplyDeleteWe've been stockpiling both kinds.... the with-bean variety because it isn't chili without them, and the not-with-bean variety as a substitute for pasta sauce (cause there's meat in there).
ReplyDeleteReally concerned about menu fatigue, so trying to be versatile and creative.
Mike in Canada
I use this when I feel like chili and don't want to spend an entire day to make it. What I make might be an aberration to chili experts but I like it. 1 whole onion chopped, about 2 tbsp garlic, 1 green pepper, chopped, stalk of celery, chopped. Heat until it's softened, add a can of red kidney beans, drained and then add the hormel, Stir until combined and simmer for 20 minutes. Don't forget the tabasco.
ReplyDeleteWhat? Two shills in one day? You go, CDub!
ReplyDeleteBills to pay, man!
DeleteI love your shiils, by the way. They're useful and usually something that I don't know about. I've bought many. Some unimaginative types just go for posting the daily deal bullshit.
DeleteYou'd be surprised at how many things I post that I buy as well. If I wouldn't at least consider it, I don't post it.
DeleteWould be nice if they stuck to the same recipe but some dumbnut thinks they can make it better when then they it ruin it.
ReplyDeleteFat and protein sustain life in hard times. Not gardens and beans.
ReplyDeleteWhen you're starving to death that stuff will taste like ambrosia.
ReplyDeleteGrub sluts runnin' their jibbers as they always do.
ReplyDeleteI'm stacked to the rafters with Hormel HOT chili WITH beans.
Maybe 4 cases (12 cans) on hand.
Eat a couple cans a month.
If it don't have beans it's hotdog sauce.
Amen! I like with beans, but still add a can of Lucks pintos
Deletecause you can't have too many beans. (My wife doesn't necessarily
believe in this theory).
Someone above mentioned the Angus type...its terrible. Also, this is the same can they used in 2022 when it was 16oz. and will be the same as later this year when they relabel it as 13.5oz. When they move to 12oz size, they'll change to the 19902's campbell's soup can.
ReplyDeleteDo companies not understand that grocery stores put price-per-unit-of-weight labels on their shelves? We all understand that prices are rising, and if you don't look at the label on the shelf, you won't realize that prices are rising at nearly twice the sticker amount. Its like 1978 all over again.
First, I tend to put beans in my chili because I like beans, however chili was originally a meat stew. Below is the Chili con Carne recipe for a Casa Rio (San Antonio).
ReplyDelete2 pounds pork, cut into 1/2 inch dice
1 pound beef, cut into 1/2 inch dice
2 tablespoons salt
3 tablespoons ground cumin
1 tablespoon ground black pepper
6 garlic cloves, minced
2 medium serrano chiles, fnely chopped
5 ancho chile pods, seeded, stemmed, and minced
1 teaspoon sugar
1/4 cup chili powder
1/4 cup four
3/4 cup melted vegetable shortening or lard
Heat 5 1/2 cups water in a soup pot over high heat. Add the meats, salt, cumin, pepper, garlic, chiles, and sugar and bring to a boil. Reduce to a simmer and cook for 35 minutes. Add the chili powder and simmer for 30 minutes more.
Combine the four and the melted shortening in a bowl and stir until smooth. Add to the cooked chili and cook until thickened, 2 to 3 minutes.
In fact, the chili competitions I am aware of in Texas, beans in your chili is an automatic disqualification.
DeleteHow am I supposed to blow up the campsite without beans.
ReplyDelete