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mmmmmom’s chili w/ a nice fat layer of cherry toms !!!
[quote]swivel wrote:
mmmmmom’s chili w/ a nice fat layer of cherry toms !!![/quote]
Swivs, you are quite the gastronomical wonder. Between this and the wine expertise - very impressive.
[quote]Kuz wrote:
swivel wrote:
mmmmmom’s chili w/ a nice fat layer of cherry toms !!!
Swivs, you are quite the gastronomical wonder. Between this and the wine expertise - very impressive.[/quote]
yeah you know kuz…just a little product differentiation. plus i can’t be telling chicks it’s “kuz’s mom’s chili” forever!
Back at uni on Sunday, so I’ll be giving this a try on Monday. Mouth’s watering already…
do they sell this at mc donald’s?
[quote]raul_90013 wrote:
do they sell this at mc donald’s?[/quote]
Not unless those bastards want a patent lawsuit!
I’m making a batch of this again as we speak.
[quote]TriGWU wrote:
I’m making a batch of this again as we speak.[/quote]
Man, I need to do the same. It has been far too long since I have fired up a batch of this wonder food.
I made up a batch of Berardi’s Chili last night. What I did to make it tastier is add Jalepenos and Habaneros to the mix. It’s damn spicy and may cause bleeding in weaker people. This is a good chili too, and I’m going to make it after my current batch is done. If only I’d found this one day sooner.
This made me so incredibly happy to read that one of his PWO meals includes the chili.
[quote]djoh615893 wrote:
I made up a batch of Berardi’s Chili last night. What I did to make it tastier is add Jalepenos and Habaneros to the mix. It’s damn spicy and may cause bleeding in weaker people. This is a good chili too, and I’m going to make it after my current batch is done. If only I’d found this one day sooner.[/quote]
The one thing I find odd about Berardi’s recipe is the inclusion of the cashew meal (or whatever the nut meal is he includes). I’m sure it is great for the overall nutritional profile… but nuts in chili? I dunno. Just seems so… wrong. lol
[quote]Kuz wrote:
djoh615893 wrote:
I made up a batch of Berardi’s Chili last night. What I did to make it tastier is add Jalepenos and Habaneros to the mix. It’s damn spicy and may cause bleeding in weaker people. This is a good chili too, and I’m going to make it after my current batch is done. If only I’d found this one day sooner.
The one thing I find odd about Berardi’s recipe is the inclusion of the cashew meal (or whatever the nut meal is he includes). I’m sure it is great for the overall nutritional profile… but nuts in chili? I dunno. Just seems so… wrong. lol[/quote]
kuz, i chop almonds and throw them on top almost every time i have it. pistachios too. i wasn’t gonna tell you though…btw say hi to your mom for me.
Kuz, definitely give my praises to your Mom for her recipe, it’s awesome.
Tell her I say hi from Quebec!
[quote]chinadoll wrote:
What is burgoo?
If you are like most people you have never heard of, much less eaten burgoo. This is one of those times it’s definately best to be in the minority. Burgoo is a savory stew made from a varying array of ingredients. It is often cooked in enormous iron kettles outdoors over an open flame. Cooking can take as long as 30 hours and flavor improves as it ages. It has been said that burgoo is more of a concept than a recipe. This is because there are as many different ways to prepare burgoo as there are people who prepare it. The meats could include any or all of the following meats: mutton (sheep/lamb), beef, pork, chicken, veal or opossum. You will also find some combination of these vegetables: potatoes, corn, lima beans, tomatoes, or okra. Of course there are also many spices to choose from as well. As you might imagine there are many people who keep their recipes a closely guarded secret.
What does “BURGOO” mean?
It is believed that the word “burgoo” originated in the 17th century on the high seas. These sailors used to subsist on an oatmeal-like porridge made from the Middle-Eastern grain, bulgur (or bulghur) wheat. The term first appears in the 1650 book “Adventures by Sea” by Edward Coxere.
Where can I get some?
The center of the burgoo universe is Owensboro, Kentucky. Owensboro is about mid-way between Cincinnati, OH and St. Louis, MO on the Ohio River. The largest city in western Kentucky, Owensboro is known as “The Bar-B-Q Capital of the World” This is due, in part, to the world renowned International Bar-B-Q Festival held on the Riverfront each May on the Friday and Saturday before Mother’s Day.
As part of the festival teams from charitable organizations, churches or businesses compete to be named the best. During the festival over 1,500 GALLONS of burgoo will be served up, by the cup (with a slice of white bread) or by the gallon (wide-mouth glass or plastic jar). You will also find live entertainment, a midway with rides and games, arts and crafts as well as other foods.
Many area Catholic churches have annual picnics during the summer months. People travel for miles to their favorite picnics. My family’s favorite is held in Rome, KY. Church volunteers will spend HOURS cooking and setting up. Most picnics sell burgoo by the cup, gallon or you can get full meals. Other events at these picnics include Cake Wheels, Ring Tosses, Bingo, Rummage / bake Sales and lots of socializing. There are plenty of Bar-B-Q restaurants to choose from in the Kentucky, Indiana and Illinois (TriState) area. Naturally most of them are located in Owensboro.
From The Burgoo Page: The Burgoo Page
[/quote]
Don’t know how I missed this thread the first time around. Being a native Kentuckian, all I say can about burgoo is…well, there is nothing I can say. It’s just that ridiculously good. The local burgoo at Keeneland on a cool fall morning is one of the best experiences to be had anywhere in the world.
Don’t mean to steal your thunder, Kuz. Haven’t tried it myself, but I know people here swear by your chili, so I know it’s good :-).
no kidney beans?
Kuz thank your Mom for me! This recipe is awesome! I made it and added the cashews too. They just add that extra bit of goodness…crunchy and salty.
I also used peppers from my garden, purple, orange, red and yellow peppers and thai chilis…mmmmmm!
Thanks!
Oh yeah and goes great with a Tempernillo from Spain!
And a bikini!
BrindlePit
[quote]BrindlePit wrote:
Kuz thank your Mom for me! This recipe is awesome! I made it and added the cashews too. They just add that extra bit of goodness…crunchy and salty.
I also used peppers from my garden, purple, orange, red and yellow peppers and thai chilis…mmmmmm!
Thanks!
Oh yeah and goes great with a Tempernillo from Spain!
And a bikini!
BrindlePit[/quote]
bodegas marco real tempranillo 2004 about $10.
bodegas tikalo alba liza tinto 2004- 65%temp 35%garnacha . killer wine and can be found for as little As 6.99 in mass.
there’s also a spanish grape called monastrell (mourvedre in france)that would go w/ chili. one producer i know that makes a good one cheap is bodegas castano. i think the 2004 is out now but i wouldn’t hesitate to buy 2003 if you see it. some guys i know bought so much they’re selling it @ 5.99. don’t let the price fool you.
Great suggestions for wine. I love wine!
This chili would also be really good with an Albarino. Especially if you make it with some serious spicyness to it. It just cools and contrasts nicely.
BP
[quote]BrindlePit wrote:
Kuz thank your Mom for me! This recipe is awesome! I made it and added the cashews too. They just add that extra bit of goodness…crunchy and salty.
I also used peppers from my garden, purple, orange, red and yellow peppers and thai chilis…mmmmmm!
Thanks!
Oh yeah and goes great with a Tempernillo from Spain!
And a bikini!
BrindlePit[/quote]
I have heard of a lot of things with my Mom’s chili (rice, corn bread, etc.) but I gotta say, a bikini is a new one. lol
I just made some more this past week with a bunch of ingredients from Whole Foods (first time I made the chili with components from my current food mecca) and way tasty.
Bumping this one because… well… it’s just good chili and deserves to be shared with the masses.