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April 14, 2014
PR for Promos
Filed under: ASI Shows, Community, Media Coverage, Members, News About ASI
ASI scored some major PR for the industry recently, thanks to a national story that aired on the MSNBC Sunday morning program, Your Business, which exclusively covers small businesses and entrepreneurs. Host J.J. Ramberg and her crew spent hours at ASI's New York show interviewing exhibitors and the end result is a serious look at a fun industry and the proven power of promotional products.
You can check out the fact-packed MSNBC segment on ASI's press page by clicking here. You can also access it at on the show's webpage by clicking here. Don't forget to share the link on your social media pages – like Facebook and LinkedIn – and also internally among your own teams.
Overall, I think the MSNBC segment really captured some key points about advertising specialties while also relaying the energy and fun of what we all do every day. In the "Business War Chest" part of the program, host J.J. described the cool items she saw as "promos with a purpose" (which I love!) and said ad specialties "can't be beat."
Producer Dawn Stackhouse spent a total of about seven hours on the show floor over two days, interviewing exhibitors and learning all about the industry. Even though it looks easy once it makes it to air, it's unbelievable how much work goes into reporting a single 4-minute segment – and appearing on TV. I bet every exhibitor featured on the show has a newfound respect for on-air talent now that they've experienced the "bright lights" themselves.
I'd like to offer my congrats to the companies selected for on-air interviews: Debco (asi/48885), Stuffed Tees (asi/79662), Personalized Gift Source (asi/50161) and Brighter Promotions (asi/42016). The MSNBC segment closed with host J.J. hanging out with the ASI Show mascot, Promo, and shooting off a tee shirt shot from a logoed air cannon supplied by Air Cannons Inc. (asi/33252).
My thanks go to everyone who helped during MSNBC's visit to ASI New York, especially exhibitors like Easy-Doks (asi/51511), Bloomin' Promotions (asi/40646), Interall Group (asi/63092), See-Sun (asi/88584), Eco-Centric Brands (asi/51443), S&K (asi/84325) and Idol Memory (asi/62222), who graciously gave their time to demo products for the camera, but who may not have made it to air or who appeared only briefly.
Considering that a 30-second commercial could cost a company upwards of $35,000 per spot, such free publicity is golden for any business, which is why we make it a priority at ASI. We're continuously courting reporters across North America to gain media coverage showcasing entrepreneurs in our industry, explaining how to use promotional products in marketing campaigns and reinforcing the large return on investment that branded products provide.
The most recent "get" is just one of literally dozens of TV segments ASI has arranged in recent years, including two others that aired on Fox News during ASI New York. Although I'm not crazy about the term "wacky products" and found the Good Day New York anchors a little silly, ASI's own Joe Haley did a great job representing the industry during a live television show (where anything can happen and it's very hard to control the messaging).
Click here to watch the Fox nightly news segment and click here to see Joe in action.
Check out the segments and let me know what you think by posting a comment or e-mailing me here. I'm also on Twitter and LinkedIn. Hopefully, you'll react as positively as Chris Seriale, of New World Group (asi/283161) who watched the filming in New York and told us: "I've been an ASI member for 20 years and this is so cool. It's great for the industry."
April 4, 2014
Swimming with the Sharks
Filed under: ASI Shows, Media Coverage, Members, News About ASI
Shark Tank judge Daymond John blew the crowd away at ASI's New York show. His rapid-fire presentation – chock full of personal stories, funny anecdotes and frank business advice – engrossed an overflow crowd of over 500. There were so many people that, for the first time ever, we had to set up chairs outside in the hallway.
Audience member Albert Galimidi, of Allegra Print & Imaging (asi/372155), put it best: "Daymond lit the stage on fire. He shared so many important points and inspirational stories. The best advice he gave was 'just keep swimming. Times get hard for all of us, but if you keep swimming you'll get there.' "
Unfortunately, I grew up in Indiana and never learned to swim, but so far so good! What I liked best about John (pictured at right) is how down to earth he is – just like so many people in our industry who also grew a successful business from nothing.
In a word, The ASI Show™ New York rocked. The two-day show took place at the Javits Convention Center, Thursday, April 3 and Friday, April 4. The show was so hot, it attracted a ton of media attention, including MSNBC's Your Business program and Fox 5 News, which interviewed ASI's own Matthew Cohn.
Friday, ASI's products expert, Joe "The Joe Show" Haley, took boxes of the industry's coolest products to Fox TV's Good Day New York morning show studios, where he held his own on camera alongside anchors Rosanna Scotto and Greg Kelly (pictured with Joe). Greg liked the tee shirt cannon Joe brought to demo so much he shot tee shirts all over the studio. ASI will post links to all TV coverage on its website next week so be sure to check back.
The "hot" theme continued through to Counselor magazine's annual Hot 25 party, held this year at the very swanky, uber cool rooftop club at the Gansevoort Meatpacking hotel, featuring a jamming DJ along with stunning views of New York City landmarks like the Empire State Building. Click here for Counselor magazine's list of the industry's hottest, most innovative game-changers.
And for more coverage of ASI New York, visit www.asicentral.com and the ASI Show Facebook page.
All told, the NYC show attracted over 1,900 distributors from as far as Switzerland and Trinidad and Tobago, and 220 suppliers showcasing their newest ad specialty products for the second half of the year. The reviews were rock solid: "ASI New York has been great," said Cynthia Weaver, of Polished with Etiquette (asi/296807). "The products I found are going to not only grow my current business but allow me to break into new markets. The ASI Show gives business owners the unique opportunity to find fresh and new ideas to bring back to our clients."
"The show has been very good," said Louis Massaro, of Cooler Graphics (asi/80345). "We gathered many great leads and have been able to spend valuable time with our existing clients. The best thing about the show has been the quality of the attendees." Pete Nutty, of Showdown Displays (asi/87188), added: "ASI New York has been fantastic. Everyone should be at this show."
We kicked off the action Tuesday and Wednesday at the Javits Center with our invitation-only hosted buyer event, fASIlitate, featuring productive, one-on-one meetings between leading distributors and some of the industry's most sought-after suppliers. Owen Zibrak, of Ecocentric Brands (asi/51443), said: "We met some great people and made valuable business connections. Each of the individual meetings we had today were a success. We will definitely be doing future fASIlitates!"
There's still time to get in on the action: The next upcoming 2014 ASI Show is Chicago (July 15-17). To learn more about exhibiting or sponsorship opportunities for 2014, contact sales VP Karen DiTomasso at firstname.lastname@example.com.
And if you were in New York, please let me know what you thought of the show by posting a comment or e-mailing me here. I'm also on Twitter and LinkedIn.
April 2, 2014
Invest in People
Filed under: ASI Shows
Shark Tank judge Daymond John – the keynote speaker at ASI's New York City show on Friday – believes one key to surefire success is to invest in people and not just ideas. John, a modern-day renaissance man, branding expert, fashionista and judge on the ABC hit reality show Shark Tank, will expand on that advice, and more, during a presentation I can't wait to see.
As a Shark Tank co-host, the man known as "The Shark" fields business pitches from everyday people hoping to launch their company or product to new heights, and then invests his own money into the best projects. During a recent interview on ASI Radio, John told our listening audience he looks for problem-solvers who never stop working and who are constantly growing and learning. "At the end of the day, they're just not going to stop until they've exhausted all resources," John said. "I love investing in people."
John's keynote is Friday 9:30-10:15 a.m. at the The ASI Show™ New York, which takes place at the Javits Convention Center Thursday, April 3 and Friday, April 4. We kicked off the action earlier this week with ASI's invitation-only hosted buyer event, fASIlitate, Tuesday and Wednesday at Javits with productive one-on-one meetings between leading distributors and some of the industry's most sought-after suppliers.
During the trade show itself, ASI hosts free education classes on social media, relationship building, demographics, sales and the secrets of successful entrepreneurs. All classes qualify for points toward the ASI Certification Program. To date, over 29,000 industry professionals have registered for classes necessary to obtain the industry certification through ASI's free Online Learning Center.
Thursday, ASI's products expert, Joe Haley, conducts a live version of his popular "Joe Show," featuring dozens of cool, new products from leading suppliers. The fun continues Thursday night at the annual Counselor Hot 25 party at exclusive downtown rooftop club at the Gansevoort Meatpacking hotel. Click here for Counselor magazine's 2014 list of the industry's hottest, most innovative game-changers.
For more coverage of ASI New York, visit www.asicentral.com and the ASI Show Facebook page.
And if you're at the show, please say hello if you see me and let me know what you enjoyed best by posting a comment or e-mailing me here. I'm also on Twitter and LinkedIn.
March 28, 2014
Style and Substance in California
Filed under: ASI Shows, Community, Members, News About ASI
The ASI show in Long Beach, California was as provocative as it was successful. Artist Erik Wahl – one of the most unusual keynoters we've ever had – gave a presentation described by more than one person as "awesome."
Linda Panksy, from PIP Printing (asi/398508) told us Wahl, a best-belling author who uses art as a means of communicating business advice, actually inspired her to think differently: "He made me realize that I need to get out of the box."
According to Wahl, "You have to find ways to differentiate yourself from the competition, and creativity can do that. The companies that are successful right now are the ones that create unique experiences for their customers."
If you missed the keynote, check out an interview Counselor Editor Andy Cohen conducted afterward with Wahl, on ways ad specialty companies can become more creative and innovative. Click here to watch.
The two-day California show was attended by more than 1,800 distributors, including sales stars from Million-Dollar Roundtable companies such as Geiger, Brown & Bigelow, Jack Nadel and iPROMOTEu. The show floor attracted 280 exhibitors, including 93 new to Long Beach.
The best part for me were the reviews from attendees like Paul Herzbrum, from BND Corporation (asi/129474), who said: "We're leaving with many new initiatives that will help us build our business, and that's what attending a trade show is all about."
Katharina Pieper of BamBams (asi/38228) told us she most enjoyed the quality of attendees. "We've been able to talk in detail with distributors and are being asked for quotes and are getting valuable leads. We are already committed to all The ASI Shows next year, and we will be in New York next week."
What I liked best about our week in California was all we accomplished, starting with the unique combination of our invitation-only fASIlitate event with an ASI show. Everyone I spoke to who attended both events found the experience worthwhile. Tonia Allen Gould, from TagSource, described fASIlitate as "Absolutely fabulous. It's a great use of time. I'm sitting down with vendors one-on-one and it's a very rewarding experience. I would definitely recommend it."
I hope you've been able to catch another new initiative: the live, on-stage version of our ever-popular "Joe Show," featuring dozens of cool, new products from leading suppliers. Host Joe Haley is earning high praise for the live format. One distributor even told us it was his favorite part of the show.
Seems like we're barely taking a breath before heading to ASI New York, taking place next Wednesday and Thursday at the Javits Center. After that, it's on to the ASI show in Chicago July 15-17. (To learn more about exhibiting or sponsorship opportunities for 2014, contact sales VP Karen DiTomasso at firstname.lastname@example.com).
For photos and more coverage of ASI Long Beach, be sure to visit www.asicentral.com and the ASI Show Facebook page.
March 24, 2014
Creativity in California
Filed under: ASI Shows, Community, News About ASI
ASI Long Beach in California runs through Thursday at the Long Beach Convention Center. This year's keynote speaker is Eric Wahl, aka the "Warhol of Wall Street," a former suit who now believes creativity is the key to unlocking success.
Author of a best-selling business book, Wahl is a provocateur with a purpose and promises to help participants tap their inner inventiveness. Afterward, he'll give away the painting he'll create during the "Erik Wahl Experience."
For all vital info on ASI Long Beach, download our free mobile app, which allows you to track all the happenings 24/7 (search "ASI Long Beach" in your app store). You can also get continual updates from ASI staffers on Twitter, www.asicentral.com and the show's Facebook page.
Education featured a free lunch session, "Sales Success Made Simple: Manage Your Time and Achieve Your Goals," followed by sales, marketing and social media sessions.
At each show this year, Joe Haley conducts a live version of his popular "Joe Show" featuring suppliers' hottest products, so be sure to catch it next show you attend.
We're coming up fast on ASI New York (April 3-4) and then before we know it we'll be preparing for Chicago (July 15-17). To learn more about exhibiting or sponsorship opportunities for 2014, contact sales VP Karen DiTomasso at firstname.lastname@example.com
P.S. If you missed Wahl's ASI Radio interview on Tuesday, or any of our interviews, you can always click on previous shows in our archives at www.asicentral.com/radio
March 7, 2014
It's SOI Survey Time
Filed under: News About ASI, Research
Each year, ASI conducts the most comprehensive and important research about our industry to create the Counselor State of the Industry report. But we can't do it without you.
All we ask is that you take 10 minutes to complete a survey, and you'll be entered to win a sweepstakes for a $250 Visa gift card. The survey ends April 4. If you're a distributor, click here to take the survey. Suppliers, please click here.
It's important because your info leads to the in-depth reporting conducted each year by the Counselor team on key sales, marketing and operational metrics used every day by industry practitioners. Nowhere else do you get the scope of this detailed information about our industry. And it's free to ASI members.
The SOI report, which comes out in print and online each summer, is considered the most influential in the industry – and for good reason. It's a definitive analysis of this industry's most recent past as well as a roadmap to the future.
With your responses, we're able to help you grow your business by revealing critical information such as:
Once Counselor's SOI issue comes out, read it cover-to-cover and cherry-pick the stats and info most useful to your business. And be sure to read the growth strategies that are working wonders for industry leaders – and put them to work for you.
Along with tons of sales-generating ideas, this year's report analyzes 2013 sales to determine the biggest markets and most popular products.
Remember: The 10 minutes you invest in taking the survey today will pay off in dividends come summer. Thanks for your help – and great luck winning the gift card!
February 28, 2014
Rediscover Your Creative Genius
Filed under: ASI Shows, News About ASI
What's the single most important thing CEOs need to successfully navigate in today's increasingly complex world? If you guessed management discipline, integrity or even vision, you'd be wrong. According to a major IBM survey of top CEOS from throughout the world, the answer is creativity.
To illustrate this unusual business concept, live and on stage, we're bringing the "Warhol of Wall Street" to the ASI Show in Long Beach during the very first ASI keynote to feature paint as a catalyst for brainstorming.
Our speaker, Erik Wahl, is a former suit who now believes creativity is the key to unlocking success. Yeah, I know what you're probably thinking: "What can a graffiti artist teach me about running my business?" Although I have a deep appreciation for art, about the only time I express myself in a creative fashion is in my garden or my writing. But when I read the results of the IBM study about creativity, I was convinced Wahl is on to something.
The survey found that less than half of global CEOs believe their enterprises are adequately prepared to handle a highly volatile, increasingly complex business environment. The best way to overcome massive shifts in everything from new government regulations, growing volumes of data and rapidly evolving customer preferences? Install "creativity" throughout an organization.
Think about the last time you put the best minds in your company together in a room and allowed them to brainstorm. Remember how many cool new ideas they came up with? Unfortunately, with business moving at the speed of light, these days we rarely have the time for much deep thinking – or creativity.
But in his free keynote on Thursday, March 27, 9:30-10:15 a.m., Wahl promises to help us all tap into our inner inventiveness, which is another way of describing how the best entrepreneurs think. Afterward, he'll give away the paintings he'll create during the "Erik Wahl Experience" to ASI show-goers on the show floor – and he'll also meet a handful of people at a ticketed meet-and-greet (tickets still available).
For more info, click here to watch Wahl's video, or read a Forbes magazine column about what makes his ideas so special. He's given a prestigious TED Talk and his keynotes have earned standing ovations before such organizations as AT&T, Disney, London School of Business, Microsoft, FedEx, Exxon Mobil and Ernst & Young.
Wahl's keynote is but one highlight of our California show, taking place Tuesday, March 25 to Thursday, March 27. We're kicking things off in a big way with the Long Beach Invitational the Monday before the show starts. If you're a golfer, don't miss this private outing at the Trump National Golf Club. Tickets are still available for an event that earned rave reviews last year.
We've got a lot of action planned around the Long Beach show. In addition, ASI's hosted buyer event, fASIilitate, is taking place March 24-25 at the Hyatt Regency Long Beach.
In the meantime, think about the last time you did anything creative (it's ok if it dates to the third grade). Let me know by posting a comment or e-mailing me here. I'm also on Twitter and LinkedIn.


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Today, while wandering about with a friend, I ended up in a place where I used to go as a kid. It's a little playground close to the woods. I had almost forgotten about it. I must have looked just like a child running, laughing, towards the swing.
Dunno, I felt happy, just like that.
I'll tell you another secret, this one for your own good. You may think the past has something to tell you.l You may think that you should listen, should train to make out its whispers, should bend over backward, stoop down low to hear its voice breathed up from the ground, from the dead places. You may think there's something in it for you, something to understand or make sense of.
But I know the truth: I know from the nights of Coldness. I know the past will drag you backward and down, have you snatching at whispers of wind and the gibberish of trees rubbing together, trying to decipher some code, trying to piece together what was broken. It's hopeless. The past is nothing but a weight. It will build inside of you like a stone.
Take it from me: If you hear the past speaking to you, feel it tugging at your back and running its fingers up your spine, the best thing to do - the only thing - is run."—Delirium (via sectumsempra-bitch)

subset: commoncrawl


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Finding a Real Estate Agency in Midway
Coldwell Banker Real Estate Agencies in Midway, Pennsylvania Help Turn Your Dream of Homeownership into Reality
Coldwell Banker has 2 real estate offices in Midway, PA to serve the home buying and selling needs of the Midway community. Collectively, our Midway real estate agencies staff 18 real estate agents, each equipped with the local knowledge of Midway and sophisticated tools to help you sell your home or buy the home of your dreams.
Find an expert Midway real estate agent to help you navigate the home buying or selling process today.
Real Estate Offices Near Midway
Midway Real Estate Agents


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Steve Krohn
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This is Cara M. on the far left side (of the brilliant art and teas and cosplays and general brilliance) at the live Baker Street Babes podcast at 221BCon.
It was the most fabulous time ever, and if you weren't there, you can be there virtually! Just head over to our new podcast host, Libsyn, and listen to the live broadcast with Cara McGee, who is a lady and a scholar. And a peach.
Babes featured on the live panel (and crying with laughter) are from left to right, Lyndsay, Curly, Amy, Sarah, and Taylor, who also helped to produce 221B Con itself. May rainbows forever part traffic for her.
The picture is happily featured in the new issue of the Baker Street Journal, which as always features commentary about Sherlockiana, writings about the writings, reviews, and remains the single most prestigious Sherlockian publication to date. Does this mean they're unapproachable? No! Submit a manuscript or essay here, and they will be in contact with you.
Hope to see you at the next 221B Con!


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Senator Norm Coleman: Not Into Weekend Voting
Wednesday, August 13th, 2008
Here is Minnesota Senator Norm Coleman's full response to the question we sent to him last week about increasing voter participation.
Wednesday, August 13th, 2008
Here is Minnesota Senator Norm Coleman's full response to the question we sent to him last week about increasing voter participation.
This isn't a very strong answer. He mentions mail-in ballots for a half second but then doesn't elaborate…
But his party is the party that keeps people from voting. Caging lists, provisional ballots not counted, absentee ballots thrown away. He briefly mentioned voter fraud with isn't the problem. The problem is election fraud committed by republicanderthals.
Tradition, my patootie. His reluctance to change is shared by most republicans who wish to keep Election Day voting tough for working-class Americans. Norm suggests the working poor should "take off work?"
As an Ohioan, the Election Day trials of 2004 are still fresh, and should not be forgotten by anyone interested in a fair voting opportunity for all American citizens.
warning – stereo-type buster. I'm a republican and I think it'd be a great idea to move voting day to the weekend. I can see how that would improve voter turn-outs. Course many of us working class types work the weekends instead of – and usually in addition to – the regular workdays. And we can't afford to go on vacation when it's a holiday. That's ok, cause we're usually working those too. In any case, we have to to work around it, if we want our votes to count. I'd think reforming, fixing or doing away with the electoral college on a federal level is somewhat more important and might even give a boost to moving the voting day to whatever is best for most people. Especially in states that are traditionally secure in their blue or red claoks. IF you feel your vote is merely anecdotal evidence for the press to ponder (whether you're comfortable that your state will swing your way – or you expect your voice will be drowned out as always) you approach that date on the calendar half-heartedly. Knowing your vote really does count more – makes you care more. Makes you go that extra mile (and walk it with 3 kids in tow). You'll miss a day or half a day's work. You'll live on rice and ramen for a month (again). Because this time your vote will actually count. This time, your voice will be heard. A law that'd keep your family safer? A policy that'd make your life better? A voting day – or, ooh! a representative – that makes better sense? This time, you'll get out there and vote for them!
Why Tuesday? is a non-partisan, nonprofit 501(c)(3) organization founded in 2005 to find solutions to increase voter turnout and participation in elections... More
In 1845, before Florida, California, and Texas were states or slavery had been abolished, Congress needed to pick a time for Americans to vote... More
Posted by Tom Rossmeissl on
Posted by Tom Rossmeissl on
Posted by Tom Rossmeissl on
Moving Election Day from a Tuesday to the weekend might result in more people voting, but it would make it harder for low income service industry workers to work, as their busiest, most important, and most profitable work days are on the weekend when other employees are off to go shopping and eating...
Posted by Mark Baland on blog post FixItChallenge
I had no idea voting on Tuesday was a thing. I just never took notice of the day of the week. Thanks for sharing!
Posted by Corbin on blog post Why Do We Vote On Tuesday?
all voting country has different criteria.
Posted by steve nash on blog post Why Do We Vote On Tuesday?


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Crazy chili
Today I was in and out. In between times I cooked some leftover dried black beans in the PC, browned some chopped chuck roast, and slapped together a chili which cooked on simmer in the crock pot while Mr. Sueatmo and I were out. We came home, ate chili, and I went out again. My chili was made of available ingredients--nothing special. The chili was very good, not as thick as my regular chili, but very spicy.
I wonder what interesting, unusual, unexpected ingredients Hounds put in their chili. Whatever chili you make, brown or white, beans or not, meat or veg, is there an unusual ingredient that sets your chili dish apart? I'm interested; please share.
It may be commonplace to many folks, but the first time I added a slurry of masa harina, it was a revelation!
re: pine time
I've used cornmeal to thicken the chili. Does that count? And sometimes I add frozen corn kernels.
Never used masa harina, though. Interesting.
re: sueatmo
I've used in the distant past added corn meal and/or corn flour and I like the taste. I've also used corn kernels decades ago and liked it, but I think corn flour and corn meal used as a thickener gives a integral flavor -- and then why not also add a few kernels of corn :-))
re: Rella
I use toasted corn tortillas myself--but getting some kind of corn product in there definitely makes a huge difference.
I don't know if I have any super "crazy" ingredients but I always add add a lot of Spanish smoked paprika, which I guess is a somewhat personal touch. I also use bacon fat for the browning and sauteing and add some unsweetened cocoa powder at the end (although that's not too original).
Oh, and sometimes I make chili with bison meat, especially when I can't get any chili-suitable grass-fed cuts--it's really delicious AND sustainable! And I have at times added a dash of good, smoky scotch (when I have some on hand...)
re: Lady_Tenar
Smoked paprika is good. So is smoked serrano.
re: Lady_Tenar
I've actually used puleverized tortilla chips with pretty good results!
re: Jason1
I do that as well -- learned it from Alton Brown. Basically, whenever I have a bag of corn or tortilla chips that's down to inedible crumbs, I toss them into a Ziploc and store them in the freezer. Whenever I need some for thickening, I grind them down to dust in a spice/coffee grinder (not the one I use for coffee).
Just be careful with the salt in your chili, as the chips are pretty heavily salted. I usually under-season (salt-wise) the chili until the chips are incorporated.
re: Jason1
That is a dandy idea.
re: pine time
I've been making chili for years, but know what you mean. The masa harina slurry during the last 20-30 minutes not only thickens the chili, but rounds out the flavor of it.
re: DavidA06488
I totally agree!
re: pine time
You can also thicken with quick grits. Or refried beans...
Since I can't buy fresh Hatch chile peppers from Hatch, New Mexico, I keep in the freezer:
Hatch Medium Red Chile Powder
Hatch Extra Hot Red Chile Powder
I use it in every batch of chile I've made for many, many years. But I don't make much chile. It is my go-to chile powder.
My chile bean of choice is dark red kidney beans only because that is what I'm used to and like the taste of best.. It is difficult to find DARK red kidney beans anymore.
But when I use dark red kidney beans I'd rather make rajma.
re: Rella
I use a combination of dried guajillo peppers (dark chocolatey aroma and color), New Mexican dried peppers (bright color), canned chipotles in adobo, dried arbol chiles(sparingly), and some green chile powder if I'm in the mood. While I enjoy more heat than most, my aim is to create a chili with layers of flavor. Onion and garlic, Mexican oregano and dried cilantro are a necessity. Sometimes I'll add ground coriander and even a little unsweetened chocolate if I add the chiles de arbol, to round off some of the piquancy. Beans and rice are separate. Rice is good as a base under the chili to soak up the extra sauce. Beans can be added from the side bowl if you need to feed some extra people and extend the food.
We use Tomatillos as a base. They are Mexican green tomato's. NO red tomato. You might find them in a can but normally you can buy them fresh. Cut in half and cook really quickly in a toaster over. Then whip up in a blender/grinder.
We have to bring our chili for the last 6 years to New Years celebration(we were ordered). No questions asked! Cooked and delivered in a 10quart cast iron Dutch Over on the stove top.
If you want you may Google TFM from Fla who I got this recipe from.
re: supernc
Tomatillos are not tomatoes, not related, they just look like them. They are more like giant gooseberries.
re: wyogal
Taxonomy update on T-tillos and T-toes.
Related. Same family (Solanaceae). Different genera (Physalis, Solanum).
The reference to gooseberries is a good one. See wikis for Physalis / Gooseberry., also genus Ribes.
Both T's have a place in my various chilis.
re: FoodFuser
I love 'em. It may be heresy to some, but I put them in my green chili. I like the tartness they impart, and add to that whole "green" flavor.
(and quite frankly, if I have a bunch of green tomatoes, I use them in a similar fashion... shhhh...)
re: wyogal
Not heresy as far as I'm concerned, and according tp some of the "authentic" recipes.I've found. Glad you like them as much as I do.Yeahhj, they're goooood!
re: wyogal
Tomatillos are usually paired with fresh green chiles, and with 'white' meat (pork, poultry), while dried red chiles are used with beef and optional red tomato. Those aren't strict rules, but a common pattern. In Mexico pork can be cooked with a 'chile colorado' (red) sauce, or even a sauce that uses achiote for added red color. And in Colorado pork is cooked with green chiles (but not tomatillos) to make a meaty gravy that served on everything. While in New Mexico the red and green sauces are made almost exclusively with the corresponding chiles, without tomatillo, tomato, or meat.
re: wyogal
My motto is, rules were made to be broken!
re: coll
of course. I don't follow rules slavishly. Just a comment. Because if I came on this board and said I used tomatillos in my green chili, there would be at least one response telling me how stupid I am because everyone "knows" that authentic green chili is.... blah, blah, blah.
So it was just a disclaimer.
re: wyogal
One person would say something, and 10 others would take note silently and incorporate it into their repertoire. At least that's what I like to think!
re: sueatmo
Rules come about through decades, sometimes centuries of trial and error. They are the culinary repository of generations of cooking wisdom. They exist for a reason. And they don't exist simply to be broken wontonly.
re: Perilagu Khan
Except for the authenticity thing. Cooking, like the English language, changes repeatedly over time.
Just my small chili story.
Our family makes a gringo style chili: brown meat, add chili powder, cumin, onions, tomato sauce, celery, chipotle, red pepper, green pepper, and kidney beans. Yeah, I know, not authentic, but its what we grew up with.
Anyway, its my neice's baptism and we're all tasked with bringing potluck. My brother? Chili. He made one mistake: confusing cayenne for chili powder - about 4 cups worth...
So what, right? Just another extra spicy chili....
I'll tell you though, all guests were sweating and tearing up, noses running, mouths gagging. But weirdly enough, everyone was coming back for more. I guess the endorphins were in full swing.
People were talking about that chili for years.
re: porker
What a great story! My last batch made me sweat too. And I loved it. Is it endorphins?
re: sueatmo
Yes, your body releases endorphins when you eat spicy food in response to the pain that it's feeling. :-)
re: porker
Four cups of cayenne?! How many pounds o' meat?
re: Perilagu Khan
Umm, the whole hog?!
re: kattyeyes
At least a quarter of it! LOL
re: porker
Did the similar thing 20 years ago when making three batches of fried chicken for a picnic. When I reached for the paprika to flavor the flavor before shaking the chicken, I grabbed the chili powder instead. I did not realize it until I was cleaning up. I tasted the last batch and it was great. Just like Popeyes.
re: kattyeyes
Gotta save some tequila for the margaritas!
re: hawkeyeui93
re: hawkeyeui93
Actually if I had to open a bottle of beer I'd pour the whole thing in, but I usually have a partial, open bottle on hand for whatever reason. With chile, I never measure anything really.
And I do add some lime juice to the pot too, since I have it out for margaritas already....
re: MGZ
I'm just a cheapskate, don't drink much beer myself but if my husband doesn't finish his I hate to throw it away. Coffee too, if I don't finish my last cup in the morning it goes into the next thing I stew up. Sustainable living! (BTW I'm not a teetotaler, but vodka is more my everyday style)
re: kattyeyes
A dose of tequila for me. Since it's out already anyway.
re: ttoommyy
Good man.
An old chili adage: the best way to improve your chili is to remove an ingredient.
re: Perilagu Khan
I was on a low fiber diet for a while due to a health problem (I know, sounds odd) so I stopped putting beans and/or hominy in my chili and was amazed at how much better it tasted. It was as if the beans were somehow neutralizing the spices in the chili. My partner has never complimented my chili as much as he has since I have been making it "bare bones" so to speak. I am definitley in the less-is-more group now when it comes to chili.
re: ttoommyy
That's a good way to describe the function of beans in chili. They basically smother the savory essence of the chili. Only reason to put them in, IMO, is as an extender.
re: Perilagu Khan
I don't know, I enjoy the textural contrast of the beans. But I don't add a lot of them, and they are soaked, dried beans. No reason to muddle a good batch of chili with mushy, canned beans.
re: Lady_Tenar
I agree. And I like to add bean cooking water to the chili, but I've cooked the beans in chicken broth beforehand. The broth is delicious. I think I need a little cornmeal and a little bean broth added. Cocoa or chocolate too.
re: Perilagu Khan
PK, I have a much more compelling reason to put beans in chili: so that Mrs. O will eat it! While I agree with the Chili Orthodoxy that chili is a meat dish that heretics often put beans into, my dearly beloved asserts that it is primarily a bean dish which may or may not contain meat. And the last time I made it I had just two cans of beans (yes, we like canned!) instead of the usual three, and she groused that "there are hardly any beans at all in here!"
re: Will Owen
Ah, the sacrifices we make for love and domestic tranquility.
Fortunately, Mrs. Khan--a Penn'lvanny Yankee, I'll have you know--is almost as much of a carnivorous chilehead as yours truly. She'd give me a poke in the chops if I adulterated our chili with beans.
re: Will Owen
I have always found Orthodoxies to be way too chilly,
with their various assumed powers of ex-communication.
The debate about beans will never see end.
I add them for soluble/insoluble fibers, and protein.
Next day, the consequent flatulence
Just brings smile to my face
in remembrance of feast.
re: Perilagu Khan
There are chili adages? I need to get out more. And if I add both beans and hominy - which I might do in a flight of chili fancy... a chili fugue state - I will NEED to go outside. The cross ventilation in my house is lacking in the Winter.
I make a very basic chili and add corn and black beans along with pinto beans and kidney beans.
I also like adding the slurry of fine-ground cornmeal - it give it a nice consistency and flavor.
In this thread, I read about some CH'ers adding unsweetened dark cocoa - that sounds so good. I'll have to try that. Does the cocoa give it a mole type flavor?
re: prio girl
It all depends on how much cocoa (or chocolate, I'm sure) you add. I like to add the dark cocoa. If you add a good amount, it can get a little closer to a mole type flavor.
Every time I make chili, I kind of "wing" it -- in terms of ingredients and quantities.
re: prio girl
Unsweetened dark cocoa, like the masa harina slurry, rounds out the flavor of the chili. Sometimes I use it, sometimes not, but don't omit the masa. Your fineground cornmeal is similar, but not the same. The reason that the MesoAmericans had a complete diet with beans, squashes and corn is because they treated the corn with limewater to loosen the skin off the corn. In the process they unknowingly allowed the protein and other nutrients to become available dietarily in what is known as nixtmalinization. That's why they were healthier than a lot of people in our country in the early 1900's who had a similar diet without the corn limewater treatment. FYI, the treated, but unground corn is hominy, which is great in posole and menudo.
re: DavidA06488
I just discovered the joys of hominy, thanks for the history lesson! Bought a couple of cans yesterday just to have around, after making my first pot of pozole. So much better than regular corn.
re: porker
Sounds good. I like the idea of subbing it for beans too.
re: porker
Try cooking it from dried hominy. Takes it to another level.
re: sandylc
Great, isn't it?
re: DavidA06488
When touring the cliff dwellings in CO, the guide specifically told us that the women were probably all anemic because their diet did not have enough iron in it. He mentioned that the lifespan of these people was probably not long, partially because of their limited diet.
I have also read that with the coming of the cultivation of corn, tooth decay became prevalent in the early Native American settlements.
I don't really think that a diet of beans, squash and corn is a complete diet. Lots of carbs, and not as much protein, for one thing.
re: sueatmo
At least in Mexico they cultivated turkeys and shot game, too. In North America in what is now the US, they didn't do the nixtmalinization(I don't think). From Mexico on south they did. But corn, beans and squash were the primary diet. Corn by itself does not produce iron. Beans have iron and protein in them, and supplemented by the iron and protein in animal meat that make the vegetable protein more available nutritionally. No one thing makes it all work, but without nixtmalinization corn isn't very nutritious.
re: prio girl
There is so much more to mole than chocolate. Mole is a complex flavor because of the amount of different ingredients in it. Chocolate does not make it mole. And, there are many types of mole.
re: wyogal
Agreed. In any market in Mexico you can find 8 or 10 different kinds of mole, each wonderful in its own way. Why do you think that chocolate is associated with mole in most people's minds? IMHO it's because most people only know mole poblano. Do you think so?
re: DavidA06488
I'm not sure. But there are basically just two on the grocery store shelf, one with chocolate/cocoa, and a green one. Also, it might be due to chain restaurants or something. There are as many moles as there are cooks. Kind of like the ubiquitous "curry."
re: wyogal
Right! If you look for mole recipes, you find the 8 or 10 basic types, but as you say, there are as many variations as there are cooks. But, the number of ingredients in all of them are so much more than chocolate, and most don't include it.
I have a recipe from Epicurious for a cashew-based chili... think I only made it once or twice, but it was good.
re: truman
Very interesting; I've bookmarked this for future use (perhaps even tonight, as I have one lonely ounce-square of chocolate left :) . I'd use white cannelini beans, which I quite like with chicken, and the cilantro can be replaced by parsley's non-soapy freshness .
re: DavidA06488
You're right, that flavour combination is very good -- I've made similar things before.
I have, however, also had success by adapting an Epicurious recipe for chipotle-cherry chili that uses both cocoa powder and the chicken-cannelini combo. I find that, in general, chicken holds up better to strong flavours than people give it credit for. Perhaps this is because I don't use breasts but thighs and bone-in where possible; I generally buy free-range hippie meat; and I generally have homemade stock on hand to use when broth is called for in stews. I make red posole regularly with chicken thighs, even, and have never found them lacking.
Nonetheless, I specifically wanted to try the recipe that truman linked because it intrigued me in terms of flavour combinations. I do love me some cashews :)
re: DavidA06488
I made this last night but didn't eat it; it's tonight's dinner, and I'll report back in WFD.
re: gator28
Well, please share recipe. Where did you come up with those ingredients for chili? Sounds interesting and tasty.
re: sueatmo
Well, I have been experimenting with vegan dishes and found this recipe for a sweet potato chili...I made a couple of modifications of course.
I added a black beans, a can of pumpkin, red bell pepper, twice as much chili powder, a can of chopped green chiles, omitted the orange juice, and a little siracha. It came out terrific in my opinion! I'm not a chili purist though...no rules in my book.
re: gator28
Interesting recipe. I think black beans would be good with it too.
Chili is food for the poor, or for emptying the pantry, or for a culinary adventure--in other words chili is whatever you want it to be.
I add a bit of cinnamon and some mashed carrots to add a bit of sweetness and cut the acidity of the tomatoes.
I'm of the mindset that chili is one of those food stuffs borne of necessity and clever invention which must be "remade" each time in that spirit. No chili should ever be made by following a recipe. Like good jazz, it's essence must be found through improvisation.
In that vein, last summer's heirloom tomatoes provided the inspiration for Yellow Chili. Pork shoulder chunks seasoned with habaneros and Hungarian carrot peppers simmered in yellow tomatoes. Tasted great with a sweet, stinging heat.
Also, today's NY Times offers up:
re: MGZ
I agree for the most part, but like great jazz, there's always a thread that runs through it. I've never had Hungarian carrot peppers. What are they like? One of my favorite chilies is New Mexico green chile pork stew. Had some of the best at the Albuquerque airport early one morning as I was leaving to fly back East. Love my own better, of course.
re: DavidA06488
They are also know as Bulgarian carrot peppers. They, as the name implies, are shaped like a carrot and yellow-orange in color. See, e.g, http://www.egardenseed.com/Bulgarian_...
They are quite hot with a bit of an earthy citrus flavor, though not as fruity and floral as habaneros. They fairly grow well here in the NJ summer, so they have become a regular chile for us. I like them best sliced thin with chunks of fresh melon or added to curries.
I wonder where the "no beans in chili" attitude came from? Beans have been added to canned chili con carne for more than 100 years.
Here's an ad from 1911 for Chili Con Carne with beans:
re: Antilope
I think it depends on where it comes from. Chili con carne literally means chile sauce with meat. If I wanted beans in it, I'd ask for chili con carne y frijoles. Texas and cowboy chili was made with what was at hand. Beans were, I believe, the most commonly available filling food stuff they had on hand, and so added to stretch it out and make it cheaper to make and to feed a crew. For some of us, the starch in beans tends to bland out the flavor of the chiles in the sauce. That's my only reason for saying no beans in the chili. As far as I'm concerned, people are welcome to add beans after they try the chili without, to compare. I think they'll choose a well-made chili without after the taste test. But then, that's just my own prejudice. ;-)
re: DavidA06488
I always thought they started adding beans during the Depression, for restaurants to save money.
I HATE when I get a bowl of chili full of kidney beans, and after I pick them out, there's nothing left in the bowl. There oughta be a law!
re: coll
Here is another historical link. I did not know about chili Queens in San Antonio.
re: sueatmo
Great article. Had a couple of interesting recipes. Yeah, the Chili Queens were an interesting piece of the story.
re: DavidA06488
I assume that Chili con Carne is named that way because the original chili was without meat, and possibly was all beans. Like cowboy beans. So to designate the difference, Chili con Carne was used.
I don't really know any of this. Do we have a food historian in the house?
re: sueatmo
This is pretty interesting
First documented 1519, wow. And all meat (not beef though), no beans.
re: coll
Yeah. One of my ancestors was with Cortez, and not anxious to be part of the main course. My grandfather had the land deed from the king of Spain dated 1532. Doesn't change the importance of chili, with or without beans, but does give me an investment in authenticity, if you know what I mean.
re: DavidA06488
That's pretty cool, wish I could trace my family back that far.
re: sueatmo
Chili is the sauce. It is universal in Mexico. Chili con carne is with meat. Chili con frijoles would be with beans. Chili as a Texan/cowboy dish was either with beans or without, but it's important to differentiate it from the sauce.. I think that the original cowboy/Texan dish with meat was with diced meat not ground meat. Beans were a staple of cowboy meals, and made a little meat and a lot of sauce go a long way. Today, Beans and rice as separate sides as a base for the chili serve the same function.
re: sueatmo
Chili is a sauce without meat or beans. It is the basis for everything else. I think that because the addition of beans was common in early days, they stopped calling it chili con frijoles or chili with beans, since it was understood that you had beans at every meal. By the way, in Mexico they throw either fresh or dried epazote (available through Penzey's) in with any beans they cook. Natural Beano. It works for me.
re: DavidA06488
Here is link purporting to give the original recipe. It specifically does NOT use beans in the chili recipe, or tomatoes. No chili powder either, but cumin and paprika and cayenne and black, I also note that it calls for garlic which I doubt was much in use in West TX. At any rate the chili could be served over beans. You only cook it for 30 minutes, and the recipe doesn't specify what sort of meat you are cooking.
Not sure how authentic the recommendations for serving are, but if served over beans, then perhaps that is how beans migrated into chili itself.
re: sueatmo
I see that you have done some research into the traditional preparation. I agree with 'no chili powder' because it is a combination of mild ground chile, Mediterranean oregano instead of Mexican oregano, salt and cumin. I use ground chile powder imported from Fort Worth, Texas as well as fresh or frozen homegrown chiles like serranos, habaneros and/or ghost peppers (bhut jolokia). Many old recipes call for Ge***rt's chili powder, but it is much too mild for me. My liquid of choice is beer.
re: ChiliDude
I won't use habanero or bhut jolokia peppers, because they only add an amount of heat that doesn't give any other flavors to come through, IMHO. I do add beer on occasion. I use the term chili powder to mean the mixture as you do. I use the term ground chile meaning the ground dried pods of a particular chile, as I think you do as well. I think chile sauce has many wonderful variations depending on the chiles used and the spices and herbs, right?
re: DavidA06488
I usually use 1 habanero in my chili and flavor still comes through. I would be wary of bhut jolokias though, but since I loooove heat I would try it, if I had access to them!
re: Solstice444
Got some bhut jolokia sauce when I was in NM. The heat was barely tolerable. I use a single habanero when I do pickled shrimp, but that's another thread. I prefer to develop multiple layers of flavor with the chiles used and spices. Glad you enjoy the habanero chili.
re: ChiliDude
I've used powdered bhut and it makes a fine chili.
re: ChiliDude
The chili powder you refer to with asterisks, is too mild for me too. And I'm no chili head.
I do use chili powder. I like Penzey's medium hot the very best.
re: Antilope
Here's an ad in the New Zealand Otago Daily Times newspaper from June 1863 for a
ships cargo, including "chili beans".
re: Antilope
Wonder what kind of beans are/were indigenous to Tahiti, if that is where they came from.
Carolina rice on this manifold, and the history thereof, is another intriguing issue, as one most often thinks of Carolina rice and its origin being in the Carolina states.But here we are: a shipment from Tahiti.
Couple suggestions from my chili file:
Whole chile pods make better chili than chili powder. (Obviously...)
A jar of salsa at the end can really brighten the flavor.
Try bitter chocolate and red wine together. Or black coffee and ground allspice.
Or a truly unexpected twist- dried apricots (don't laugh, this one has a sound molecular foundation) and replace half your cumin with turmeric, or use half curry powder instead.
Well, the OP did ask about the unusual...
re: eclecticsynergy
Chili powder is, I believe, a mix of things, like curry powder. Make your own from ground peppers if you can't get the whole dried peppers. I have made chili (don't tell anyone I did this) with ground cinnamon and allspice. It adds interesting notes. Black coffee sounds interesting, too. I can see it adding dark notes, like guajillo peppers do.I'll have to try it sometime.
re: DavidA06488
There are two different types of powders sold here in the States under the name "chili powder." One is actual powdered chilis, the other is a spice blend for seasoning pots of chili. One needs to check the ingredients to be sure which of the two one is looking at. Myself, I keep a jar of the pure chili one around for when I don't have genuine pods on hand.
re: eclecticsynergy
Chili pepper = powdered red pepper, such as cayenne
Chili powder = blended spices with chili pepper
re: eclecticsynergy
I totally agree about the chili pods. I buy those, soak them in very hot water (water brought to boil, then heat turned off, then add the dried peppers - pouring off excess water so there's just enough to cover the pods), then, the hard part, I remove the seeds (hard when making a huge batch, which I tend to always do). Then the soft seedless pods go into the food processor and are pureed. The result is a thick, delicious red sauce (no tomatoes).
re: vanyo
I do it a little differently. I destem and split open the dry pods, shake out the seeds, then toast the pods in a cast iron skillet, then simmer them in chicken broth, then all into the blender. In any case, as you say, rhe result is a thick delicious sauce. Question for you and Rella, do you vary the types of chiles you use to get different flavors for different kinds of meat you might use for the end product?
re: DavidA06488
I usually use only the Hatch and Dixon powdered chile - as mentioned above for when I make 'chili" either with beans and meat.. But as for the recipe I mention in The Feast of Santa Fe, I will not use certain kinds of peppers to make that red sauce recipe. For instance, I would not use habanero to make that red sauce.
I only use this red sauce recipe occasionally, and then it is not for chile con carne or chile with beans.
re: DavidA06488
http://thechileshop.com/ They used to carry several other chile powders which I used, but now only seem to carry a few. If you don't know, Hatch is an town or area in New Mexico famous for its chiles, Hatch New Mexico. https://en.wikipedia.org/wiki/Hatch,_.... I can't remember for sure, but I think "Dixon" is the name of a New Mexico chile powder. Also I liked the New Mexican chile powder which they used to carry "Chimayo." The Hatch chile powder I buy is not a blend; and I understand the Dixon is not either. I freeze it.
The chili sauce I am speaking of is a basic sauce which one adds to it things like tomatos, OR heavy cream, other chiles, garlic or cumin or onion; used to make sauces for enchiladas dipping, This same basic sauce recipe is given for 'green' chiles' made with green chiles, not tomatillos as some think of when they think of green sauce.
re: Rella
Thanks. I did see your reference to Hatch chiles further up in the thread after I asked the question. I have made a pilgrimage to Hatch up I-25 from Las Cruces. Surprisingly, I can get a variety of dried chiles here in the East, so I do mine from those. Since chili has become so popular, I can even get fresh poblano peppers, serranos, and jalapenos. I love to do a green chili pork stew with poblanos. Happy peppers.
re: DavidA06488
I shop at Foodmaxx here in Winchester, VA which 'always' has fresh chilis. I buy the poblano peppers there because they not only fresh, but cheaper $1.49 vs. $2.99 a lb.
I have ONE fresh poblano recipe that I use, that I've used for years, but I always make my own sauce for it - not necessarily by recipe, but in the summer when I buy local chiles, I make and freeze a chili sauce which lasts me over-winter.
I actually prefer serranos to jalapenos in the cooking that I do because my main choice is Indian vs. Mexican.
re: eclecticsynergy
I like your suggestions. I will try bitter chocolate and red wine. I have put red wine in chili before.
When you specify bitter chocolate, do you mean unsweetened, or bittersweet? Surely not semi-sweet?
re: sueatmo
I quickly scanned the posts and decided not to post anything other than one statement.
Some of the ingredients that I saw some posts were such that I would not call the concoctions CHILI.
re: ChiliDude
Agreed, but to each his own.
re: ChiliDude
But don't give up on the thread. There are some good postings.
re: ChiliDude
Would you accept the term "Crazy chili"?
re: porker
Yeah, I think some of us, myself included, are traditionalists, and are a bit bemused by some of the crazy combinations. But that'swhat this thread is all about, right?
re: DavidA06488
I see both sides of the fence, traditional/purists vs everyone else. Just being around the block, purist seems a bit.....tightcast, no? Im just saying...
re: ChiliDude
They're just words. Vague reference points.
re: ChiliDude
You want to see some strange chili ingredients?
Accent, MSG, Meat tenderizer, celery, mineral water, Snap-E-Tom.
World Chili Champions recipes 1967 - 2011
re: Antilope
Strange is right.
re: Antilope
Wow Antilope, thanks for that link, not only strange ingredients, but kinda "crap" ingredients (IMO) as well... bouillon cubes, powdered spices, canned stock, packaged spice mixes, etc. I suppose they need to do that because they are usually cooking for a crowd in those competitions? I have never tasted an International Chili competition winner's chili...but I am not really sure I would like it. I am not a "traditional" chili fan anyway. It bores me.
I tend to like unique things, made with fresh ingredients- not from a package. This thread is giving me some great ideas!
re: sedimental
You have to remember those recipes go all the way back to the 60s- not only were American sensibilities very different back then (in 1967 many considered onion soup mix a new, exotic & exciting thing, for instance) but many of the ingredients we take for granted weren't widely available... or the techniques for using them weren't widely known.
re: eclecticsynergy
2011 Chicken Bouillon Cubes
2010 Happy Trails Chili Seasoning
2009 Sazon goya seasoning
2004 V-8 Juice, MSG
2003 Accent
2001 Accent
1998 MSG, Beef granules, Chicken granules
1992 Snap-E-Tom
1990 chicken bouillon granules, beef bouillon granules
re: Antilope
In 2012 the winning recipe contained Sunsweet Pitted Prunes, but none of those danged beans!
Championship chili and they use store-bought chili mixes, MSG, Accent, dried bouillon cubes, artificial thickeners?
What kind of championship cook is that?
The Lance Armstrong's of Chili. ;-)
International Chili Society, World Chili Champions recipes 1967 - 2012 did allow these ingredients.
2012 Sunsweet Pitted Prunes
2011 Chicken Bouillon Cubes, Corn Starch
2010 Happy Trails Chili Seasoning mix (what's in that?)
2009 Sazon goya seasoning, arrow root
2004 V-8 Juice, MSG, arrowroot
2003 Accent
2001 Accent
2000 Arrowroot
1998 MSG, Beef granules, Chicken granules
1997 Meat tenderizer
1992 Snap-E-Tom
1990 chicken bouillon granules, beef bouillon granules
1981 bouillon cube
1975 Chilli Man Chilli Mix
1970 package of 2 Alarm Chili Ingredients
re: Antilope
I wholeheartedly agree with you!
re: Antilope
That reads more like ad copy than a recipe. Seriously. Maybe the winner was the one to stuff the most sponsor products into the pot?
re: eclecticsynergy
Sure, but I was referring to the recent ones...like 2011.
re: sedimental
Hadn't realized that and I apologize if I sounded pedantic.
Lot of MSG there (I always knew Accent was MSG, but was saddened a couple of years back when I found it's also the primary ingredient in Sazon) though I guess in a contest the tendency is to go for every advantage you can...
re: ChiliDude
No doubt. But if some of these strange ingredients are merely flavor-enhancers rather than the actual basis for the chili, I have no problem. If something other than beef constitutes the basis of the chili, then that recipe simply doesn't register with me. I just pass it by.
re: ChiliDude
OP here. I just seems to me that chili can/could be made in many different ways. I don't think it is chili unless it has chile of some sort in it. (Powdered, fresh, dried, whatever.) And some sort of meat. There are so many varieties of chili, that I thought some cooks probably used "crazy" ingredients. I don't know why one could not hew to a purist list of ingredients for a pursit chili, but also enjoy experimentation in a dish of crazy chili. Being a purist is fine, but it can be boring being a purist all the time.
I use a little "Fort Worth Light" chili powder, a little mole and a little (more) Gebhardts chili powder. That's my chili blend. Tastes wonderful.
I recently had some chili made by my 24-year-old grandson. It was the 1st that I had chili with shredded beef. He has a tendency to use sriracha in the food that he prepares, but don't know if it was in this batch. His sister brought to our house when she came to visit. I must admit that the chili was really good. I have not had a chance to talk to him yet. He and I made chili together when he was 12-years-old.
re: ChiliDude
Passing on the great tradition, huh? Way to go.
re: sueatmo
Thanks! The recipe is here if you're interested: http://chowhound.chow.com/topics/6830...
re: shanagain
Nothing sacreligious about tomato paste, but that ketchup might raise an eyebrow or two. ;)
re: Perilagu Khan
We usually add sweet potatoes and frozen corn near the end of the simmering period (some folks mentioned those already), but also chopped broccoli (or serve finished chili over steamed broccoli florets). We're also partial to several good shots of chili sauce and/or ketchup, and, if we're the only ones eating it, as much as a jar of Trader Joe's Habanero Lime salsa :)
re: sueatmo
My f-i-l likes to go to a fast-food restaurant where he likes the chili. I think they have broccoli there also, (as well as a baked potato).
I'll bet there are many others like that same combo.
re: Perilagu Khan
I'd deny to my death in person.
Four years ago my then-office had a chili cook-off - me against 6 others. I don't really even like chili (no offense) but i won! i researched, a lot, and looked at slews of different recipes, on chili cook-off sites and the like, then made up my own recipe. Mine had no beans, and had tri tip, pork shoulder, ground beef, rib-eye and a touch of bacon in the protein department. i used dried whole chilis pulverized, i used corn meal, i used espresso, i used bitter chocolate. i used chipotle, cayenne, and habanero sauce. among other things. I'm happy to see here that most of my ingredients are widely used by fellow CHers. i like the idea of the masa harina slurry, instead of the cornmeal....
my current place of employment is having a chili cook-off next week and i'm going to make my second batch of chili ever, hoping to take the title once again. however, i'm only up against one other woman this time. wish me luck!
re: mariacarmen
Good luck! How can you not like chili?? All due respect though - your ingredients sound great!
re: JerryMe
I don't know, JM, i just never developed a taste for it! i liked mine, but as I said, i've never even made it again (tho friends of mine have, so i know the recipe's pretty darned decent.)
re: mariacarmen
LUCK! Sounds good.... that's a LOT of different protiens, MC!
re: gingershelley
Thx! i know. I called it The Big Meaty!
re: mariacarmen
"A touch of bacon in the protein department." REEEEEALLY...NO, not YOU! ;) That sounds fantastic! Go get 'em again, sista!
re: kattyeyes
hahaha - you know it had to be in there somewhere!
re: mariacarmen
It does sound good. I only put the masa harina slurry in the chili for the last half hour of cooking, myself.
re: DavidA06488
thanks, going to try that.
I haven't read all of the replies yet, so maybe these are a repeat -
Grape jelly
Cocoa powder
Dried chilies (whatever chilies I find on sale, or are growing, and I can't use them all right away, I thread them up and let them dry in my kitchen, hanging off of a coat hanger. I'll pull one down and add it to whatever I'm needing some heat for)
re: JerryMe
I don't recall anyone saying they put grape jelly in chili. What sort of chili would grape jelly go into? What does it add to the chili? Do you put grape jelly AND cocoa in a pot? Please share.
We had chili tonight. Lots of beans, corn, rotel, chili in adobo and spices. Used chicken breast cause hubby's on a diet
Edit; always topped with avocado, and cilantro
I make a fairly standard gringo-style chili - meat, beans, tomato etc. I have two rules - it must sit overnight before reheating and serving. Same day chili tastes unfinished to me. Then, while reheating, I add some pressed garlic and some chopped cilantro at the end. These give a nice fresh kick to things.
re: Sharuf
I agree about sitting overnight. Mine is refrigerated and reheated the next day, normally. I add beans then too.
The flavors blend better if left alone for awhile.
re: sueatmo
Adding beans to chili is heresy.
re: ChiliDude
heresy as defined by what chili pope or council?
re: paulj
People have been adding beans to chili for more than 100 years. Up thread there is a link to a 1911 ad for canned chili beans. There were canneries in Texas that produced "chili beans". There is an 1860's ship manifest that lists "chili beans" as cargo. People have enjoyed beans in chili for at least 150 years.
Considering that "championship" recipes add things like Snap-E-Tom , msg, Beef granules, Chicken granules, Accent, Meat tenderizer , and Sazon goya seasoning, beans don't seem so bad. At least they are organic and natural, not something from a chemical factory. . ;-)
Using those ingredients in a championship contest is like using an aluminum bat in the world series.
re: Antilope
When you compare those chili ingredients to aluminum bats, do you mean that both are prohibited by contest rules, or that both are allowed but frowned upon by purists who would like to make the rules?
re: paulj
Considering the ingredients have artificial flavors, I would call it close to cheating. I should have said a corked bat. Or maybe steroids '-).
I wonder when the first molecular gastronomy chili recipe will win the contest? Maybe they can add "beans" that aren't beans to get around the rules. '-)
re: ChiliDude
Not adding beans seems the greater heretical act.
re: Sal Vanilla
Beans started to added as an extender of the batch of chili, not to add flavor. Purists have frijoles refritos as a side dish if beans are wanted.
re: ChiliDude
Years ago I stayed for a month with a Mexican family just south of the border. I don't recall beans being added to any of the stews or soups. Instead we ate them separately at the end of the meal.
re: ChiliDude
I offer to you a Gebhardt Chili Powder Co
booklet from 1911. It contains recipes and
color illustrations of their products.
Gebhardt Chili Powder Co., [ca. 1911
Now, I would like to direct your attention to page 24.
It is a color illustration of a can with the following text on the label"
Gebhardt's Chili con Carne with beans offered for sale circa 1911.
re: ChiliDude
"Adding beans to chili is heresy." . . . As my grandma used to say ..."You go to your church and I'll go to mine!".
re: sueatmo
I make a lot, but the next day's chili is always best and we have it around for a few days. Chili, pot roast and chicken scarpariello are the three things I make that are vastly better the next day.
Not that we wait, we just look forward to leftovers, too.
re: Sharuf
good tips. since i'll be making mine after work this week, it'll defnitely sit in the fridge overnight. maybe even two, half finished. like the idea of adding in the garlic and cilantro at the end for the kick.
full disclosure: i lost the office chili cook-off! the other woman's had only ground beef (mine had 4 kinds of meat) and i truly liked the depth of flavors in mine better, and hers had beans and mine didn't, but hers had more heat. i toned mine down because i thought people wouldn't be able to take it, but they went for the heat! hats off to her - back to the drawing board for me! and thanks to everyone for all the tips here. i LOVED using the masa harina slurry.
re: mariacarmen
I demand a recount! Yours sounded awesome. Much better then just ground beef and heat.
re: sunangelmb
aww, you're so nice!
re: mariacarmen
I agree with sunangelmb wholeheartedly. All I can say is give 'em HEAT and give 'em HELL next year if that's what they seek, because your recipe, ingredients alone, would seem to kick the other's ass. PLUS, what I said about EMPTY POTS SPEAK THE TRUTH! Rock on, Maria! Didn't you even put BACON in yours? How could that possibly lose?! SHEESH!
re: kattyeyes
well doesn't that tell you that if i put BACON in something and STILL lost, i must've done something really wrong?!!
but thanks, kattyeyes, for the support!
Chili is nominated for dish of the month. http://chowhound.chow.com/topics/869782
Vote for it if you are interested in it being featured in October.
re: Hank Hanover
A little late, but I would've seconded the motion.
re: nicboston
I often use Worcestershire in stir fry. People never know it is in there. Ketchup too.
re: Sal Vanilla
Ketchup in your stir fry? Or chili? Or both? Sneaky...
re: nicboston
Stirfry. But I would happily add it to the chili. I muck with the supposed unmuckable holy grail.
When I want instant chili I mix in refried beans to thicken. So good. If I am doing all day chili I would do a masa slurry as pine time and others do.
I realized that some of my posts were created in such a hurry that some words were missing from the text. My apologies for my haste, but I think most of the chowhounds who bothered to read my posts got the general idea of what I was trying to get across.
I take this opportunity to iterate that BEANS DO NOT GO IN CHILI. OKRA, ZUCCHINI, BRUSSEL SPROUTS AND OTHER EXOTICA DO NOT GO IN CHILI.
re: ChiliDude
What about diced celery? The World Chili Championship winners in 1969, 1977, 1978 used it.
What about Pitted Prunes? The World Chili Championship winner in 2012 used that ingredient.
re: Antilope
Which of the 2 renowned chili organizations that sponsor contests sanctioned these cook-offs?
re: ChiliDude
International Chili Society
re: Antilope
I'M SHOCKED!!! The ICS has then lowered its standards.
re: ChiliDude
Or evolved.
re: Antilope
ICS rules are:
"1. Traditional Red Chili is defined by the International Chili Society as any kind of meat or combination of meats,
cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA
which are strictly forbidden."
re: paulj
Thank you for your support in the dictum that BEANS & PASTA are not valid ingredients for contest chili, and in my case homemade chili.
I have a bean concoction every morning for breakfast that I call 'arrabbiato minestrone denso.' It helps me maintain a low level of total cholesterol. I include chiles in the minestrone and I DO NOT call it chili.
re: Antilope
But there were only 2 prunes, added at the start. They will disappear, adding just a hint of sweetness. Not all that different from adding some chocolate. I've used prunes in stews for a similar reason (though not in chili).
re: ChiliDude
I can understand the purist approach, but the shouting of "BEANS DO NOT GO IN CHILI. OKRA, ZUCCHINI, BRUSSEL SPROUTS AND OTHER EXOTICA DO NOT GO IN CHILI." seems quite strict. Iis this across the board? Or do you mean competition chili?
I'm curious about answering Antilope's queries as well.
re: porker
Next we'll all hafta stay after class and write that on the blackboard repeatedly till we get it through our little minds, I guess, porker... ;)
re: ChiliDude
OP here. The topic is Crazy Chili. The idea is to hear what unusual or special ingredients fellow Hounds use in their chili creations. Of course beans go in chili if you like it that way. Don't be ridiculous. The very name, "Chili con Carne" or chili with meat indicates that there is somewhere a chili without meat. I assume that chili had beans.
If someone wants to put okra or zucchini in his or her own bowl of red, and they designate the dish as chili, it is.
re: sueatmo
Rick Bayless claims that the closest northern Mexican dish is Carne con chile colorado - meat with red chilies, or in a red chile sauce. There's no beans in that. There are cooked red (dried) chile sauces (without meat or beans). I've not read of, or eaten, an authentic Mexican dish consisting of beans in a chile (red or green) sauce. The idea of serving beans in a spicy chile sauce is more American than Mexican.
Bayless also quotes a Diccionario de Mejicanismos as:
"Chile con carne: Destatble food that under the false Mexican title is sold in the United States [of America], from Texas to New York." (p250, Authenitic Mexican).
re: paulj
I'm getting a vibe that the OP is not worried about the textbook definition of "chili". As mentioned above, the topic is "Crazy Chili". Perhaps to put everyone at ease, we should call it "Faux Chili"? or maybe "I know it ain't chili, but I'd like to hear your variants"? or maybe "Chili is a combination of meat and chili sauce with two variants, green and red. Call me insane, call it a conspiracy, but I'd like to hear about other tyrant's attempts at tricking the world by including other tasty, crazy ingredients yet still call it "chili" "?
re: porker
BTW, I have nothing against beans. I have discovered a combination of ingredients including beans for stew that have lowered my total cholesterol from over 250 to 111 in 3 months. That was 5 years ago. At time of a daily dose of the stuff, I was on 3 medications to control hyperlipidemia. My cardiologist could only whisper "I'm amazed" when he saw the lab results.
Now here's the kicker. I eat this "arrabbiata minestrone denso" for breakfast (yes, breakfast) every morning that I am at home, and not traveling. I rarely am traveling. I'm still on meds, but at reduced dosages.
The minestrone is a combination of beans, vegetables, grains and extremely incendiary chiles. WHERE IS IT WRITTEN THAT ONE MUST EAT CEREAL FOR BREAKFAST???
re: ChiliDude
The chili that I did not like as a kid was the typical Midwestern style, with a tomato sauce and lots of beans - kidney beans that is.
It wasn't until I discovered Jane Butel's Chili Madness, and the 2 Alarm mix that I started making the kind that uses meat and ground chile, and little else. That is still my starting point.
Once I cooked ox tails with chili like seasonings, and added some black beans on a whim. That worked very well, with the beans absorbing some of the fat. I still do that on occasion.
For some reason other beans just don't see right in chili, even though I do make stews with canelli or peruano beans. But my seasoning for those is more Spanish in style.
re: sandylc
It wasn't so much the lack of taste that bothered me, but that they were large and mealy. As kid texture was a big part of 'taste'.
re: coll
I use kidney beans because I really like them and their texture plus they're higher fiber/lower carb, so it's a win win for me. Sometimes I use black soybeans instead for their zero net carb high protein content, but they're firmer than most beans and I like the mush factor.
Diff'rent strokes. :-)
re: ChiliDude
What about blending or mashing black beans and adding them to the chili to add an earthy note and a thickener? The beans in that case would be a flavoring ingredient and for texture rather than a filler.
re: ChiliDude
to chilidude: nowhere!
re: sueatmo
sueatmo, your statement confuses me. I'm 76 years-old, and not up on some one word declarations.
re: ChiliDude
ChiliDude, I'm guessing sueatmo was responding to this:
"nowhere!" is, after all, *the* perfect answer. I NEVER EAT CEREAL FOR BREAKFAST. Today I had pizza and the dregs of a can of popcorn someone gave me in December. And iced tea.
Tomorrow, I'll have a bagel with smoked salmon, etc.
Monday, leftover something from Sunday. Which is likely going to be Marcella Hazan's meatballs (from son Giuliano's cookbook).
re: Jay F
Thanks for the translation Jay F. Was your pizza cold right out of the fridge? That's that way I eat leftover pizza when there is leftover pizza. My wife is of Italian heritage, and as far as I know, people with Italian genes do not eat anything cold right out of the fridge. I differentiate fridge from freezer because of Ice cream.
re: ChiliDude
No, I heat it up in the oven. I don't like cold pizza. Room temperature, no problem, but this had been in the fridge.
re: ChiliDude
Off-topic, but leftover pizza at room or even fridge temp is a great breakfast.
re: sueatmo
to chilidude: WHERE IS IT WRITTEN THAT ONE MUST EAT CEREAL FOR BREAKFAST??? nowhere!
re: ChiliDude
I'm making minestrone tonight (and will probably have some tomorrow for breakfast too); curious what "grains" you use. I just use elbow mac. My goal this year is to get off those darned statins so I am trying for low carb diet, your numbers are amazing.
re: ChiliDude
I'd like to see your recipe. While my total cholesterol is well under 200 and my LDLs are "almost too low" per my PCP, I am on medication. I'd like to see if I can eliminate it entirely. Share, Please!
re: porker
The world chili cook-off now has a bean optional chili category. Chili is the North American version of curry. So many varieties, mostly good.
As a vegetarian who loves chili (with beans), I'll add my wacky ingredient: red wine.
Relax, already. Sheesh.
re: MplsM ary
"Relax, already"
thats my point, plus a guy smiley face :-)
re: porker
My reply was to ChiliDude - apologies. I wish we could see to whom we are replying... I swear I hit reply on the Bean Stew comment.
Chili is a celebration of experimentation. It's all good.
re: MplsM ary
I often add red wine to my chili, as I would to many meat dishes. If you have a great vegetarian chili recipe, please feel free to share!
re: sueatmo
My favourite ingredient in veg chili (I could call it bean stew, but I won't) is minced (in a food processor, for the uneven but fine chop) mixed mushrooms. I usually make it in a crock-pot. I start with 2 cups minced shitake and portobello mushrooms (gills removed). I sauté them until the water comes out (drain off as necessary) and they start to caramelize a little. I also sauté an onion and 3 or so cloves of garlic in butter with a small amount of cumin and oregano. In the crock go canned plum tomatoes, a small can of tomatillos, a chopped sweet green pepper, a chopped roasted red pepper, one finely minced carrot and parsnip, 2 chipotles in adobo, 1 crushed smoked cayenne pepper, 2 dried ancho chilies, 2 finely chopped dates, 1 minced fresh habanero or bird chili (depending on what's at the grocery), 1 teaspoon of unsweetened cocoa, 1 tablespoon tamari and the veggies. I cook the sauce down in the crockpot until it's thickened and everything is pretty broken down (usually overnight on low).
I separately cook 2 cups each (dry) of soaked black and pinto beans in broth. Once the sauce is thickened I add the beans (and usually a shot of booze - whisky, dark rum, burbon and brandy all seem to work well - and cook until the beans are just barely starting to break down. They shouldn't be mushy. If it's too thick, I add some reserved broth from the beans. The minced veggies add some texture and flavour without being obvious big chunks of veg.
I make a 7 quart crockpot every year for our boat club's opening weekend and I've never brought home leftovers. When I make it at home, I usually mix roasted chicken or turkey in for my SO and his sons. It's hearty, satisfying, spicy and flavourful without being really far out there.
I haven't eaten meat in 20 years, in that time I have been subjected to any number of odd ingredients in "veggie chili". A lot of the time people seem to throw in everything but the kitchen sink and it just becomes a muddled mess.
I've also added roasted corn before, it's OK, but I prefer it without.
re: cannedchaos
Although I'm not a fan of vegetarian chile, what you do with the mushrooms adds some umami. It sounds pretty good in fact. I'll have to try it. Thanks for the post.
re: cannedchaos
I actually have wondered if mushrooms wouldn't work in veg chili. Did you devise your recipe yourself?
It really sounds good.
re: paulj
It is my understanding from having read several of my chili cookbooks that San Antonio, TX is the place of origin of chili.
Your citation attributed to Rick Bayless' finding in the Mexican dictionary also is cited on page 27 of the paperback book entitled "A Bowl Of Red" by Frank X. Tolbert published in 1988. The original hardcover book was published in 1953.
I found that the book has been reprinted again in 2002. I am fortunate to have a copy of the 1988 edition since it went out of print until 2002. Tolbert's daughter sent it to me.
re: ChiliDude
I read "A Bowl of Red" maybe 25 years ago. I don't recall it very well, but I do remember it was the first time I saw the method of making a bowl of red (chili); vastly different than my mother's browned hash meat/"chili powder"/tomato sauce/canned kidney beans.
re: porker
That's my mom's chili. She made us eat some a few months ago. Salt was the main flavor.
re: sandylc
To stretch a meal, my mom would serve it on white rice or egg noodles...
I still like it, maybe preferring it on a hot dog rather than by the bowl, but its only one variant (be it somewhat low brow) in a big world of chili.
re: porker
My kids like chili [with beans, burn me at the stake ;) ] served over homemade mac 'n cheese.
re: sandylc
My sympathies with respect to your ordeal.
re: sandylc
My thanks to everyone who has submitted a post in response to this topic. IT HAS BEEN ENLIGHTENING!
re: sandylc
Ooh, wow.
Do you need a hug after that?
re: paulj
OK, but if I understand it, chili is not Mexican, but Tex Mex or possibly SW US. But honestly, does it matter? Most of the chili I've ever eaten has had beans in it. I am making a white chili tomorrow with loads of Great Northern beans and turkey tenderloin, and all I want is a great bowl of chili, however "inauthentic" it probably is.
I like a certain amount of conservatism in foods, I admit. I hate to know that basic dishes in the American tradition--in all its diversity--are being over sweetened, over salted and over processed in our food culture. But I don't see that putting unique ingredients in one's own chili is a bad thing. And this isn't the place to fulminate against the "purity" of the dish.
For me chili is an economical and tasty way to cook cheap meat and beans into a wonderful, savory dish.
re: sueatmo
You may be late to the conversation, but chili sauce and chili con carne are authentically Mexican, everything else is gringo food, but so what. This conversation is about crazy chili ( the NorteAmericano versions). Although I am a traditionalist, I recognize some tasty variations that are non-traditional and I'm willing to accept them and love them for their diversity. Viva chili!
re: DavidA06488
Actually, I am the OP. I agree--Viva chili!
re: sueatmo
Sorry, I should have recognized you. Love the conversation.
re: sueatmo
PS. I make a New Mexican green chili pork stew that is to die for, and would fall under the parameters of the discussion. Pork shoulder, poblanos, green New Mexico chiles, onions, garlic, cumin, oregano, chicken stock, and fire roasted tomatoes. Can't get enough of it. I guess I'm not all that much of a purist.
re: DavidA06488
My goodness, please share your recipe!
re: sueatmo
I got it from The Best of the Best New Mexico Cookbook and made just a couple of tweaks to fit my tastes.
Green Chile Pork Stew
2 lb boneless pork shoulder, cut into 1/2 - 3/4 inch cubes
3 TBs All-purpose flour
2 TBs butter
1 c chopped onion
2 garlic cloves chopped
3 c peeled, chopped ripe tomatoes (or Muir Glen fire roasted tomatoes which I prefer to add that smoked taste)
1 tsp salt (only add a little at a time to taste)
½ tsp dried oregano (preferably Mexican)
¼ tsp ground cumin
20 fresh New Mexico chiles, roasted, peeled, seeded, chopped (I usually use 8+ Poblanos and about 4 green New Mexico chiles )
Chicken broth (Your own is best)
Toss the cubed meat in the salted and peppered flour.
Brown the meat in a dutch oven.
Soften the onion and garlic to one side of the meat.
Add tomatoes, oregano, cumin and enough broth to allow it all to become a loose stew or soup (as you like).
Cover loosely and simmer an hour - add broth as necessary.
Add the chiles and simmer another 30 minutes or so.
Serve with a squeeze of lime on the side.
Buen provecho!
re: DavidA06488
That looks great - such a tiny dab of cumin, though - did the original recipe have more? I woould expect about a Tablespoon here.
re: sandylc
Nope. But you should adjust to your tastes. While I find cumin a necessity, to me a Tablespoon would overwhelm the balance of flavors.
re: DavidA06488
This sounds so good. I noticed that Hatch chile peppers were freely available late in the year here. Would this recipe work for those?
re: sueatmo
I believe they would, as long as they were green. It would be different if they are the fully ripened red ones IMHO. As far as I know Hatch chiles are New Mexico chiles.
re: Querencia
One wonders what it might be? Probably vegetarian? Cubed sweet potatoes instead of beans? I probably would pass too unless I could get a free taste.
re: sueatmo
I made chili a few weeks ago with assorted veg (including sweet potatoes), garbanzos, and hominy, along with cumin, ancho, jalapenos, tomatoes, etc. No, not at all "real" chili, but healthy and delicious.
Serious Eats has an interesting chili recipe. I haven't tried it yet.
This recipe is from J. Kenji López-Alt, the developer of the famous Cook's Illustrated Vodka Pie Crust recipe.
"The Best Chili Ever"
Hell, "chile con carne" means chile peppers and meat. The recipe/concept is ancient. It wasn't invented in San Antonio, it's as timeless a recipe as "stew" in the Western tradition. According to Wikipedia (dumbed down, albeit accessible source, I know)* there's a documented recipe to it dating to the beginning of the Sixteenth Century - long before Texas even existed. Certainly, it was a staple long before that.
Clearly, the concept of braised meat in the indigenous tomatoes and hot peppers in order to stretch the meat is not something different than doing the same thing with meat, water, and whatever grasses, herbs, and "vegetables" were at hand in Africa, Asia, or Europe. It is a primitive cooking technique. To assert that any "chili" is authentic, or "created" anywhere, is culinary nonsense.
re: sparky403
The unsweetened chocolate moves it toward mole poblano, though lacking the many spices of that dish, but the chocolate helps round out the chile flavor so it's not as sharp. That and a slurry of masa harina both help with that and the masa helps thicken the chile.
re: sparky403
I always add one whole chipotle in adobo to a pot of chili... good background heat and smokiness.
Sausage & 17 Bean Chili
17 Bean White Chicken Chili
Vegetarian 15 Bean Chili
Black and White Bean Turkey Chili


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Thread: How to ping ports?
26-07-2005, 07:34 #1-= TeamSpeak User =-
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How to ping ports?
I have set up a ts server on my home computer and have port forwarded all the necessary ports in my router but people still cant connect to the server. I was just wondering if anyone knew how to ping a certain port so that I can make sure that a connection can get through. Thanks
26-07-2005, 09:41 #2-= TeamSpeak Fanatic =-
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- Jan 2003
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- Germany
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You can't. Ping is the program that sends ICMP echo requests to a machine.
Ports are part of the session layer for the TCP and UDP protocol, however the ICMP protocol doesn't have ports. It doesn't even have a session layer.
26-07-2005, 22:46 #3-= TeamSpeak Lover =-
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- Silicon Valley
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Download nmap
You can use it to scan TCP or UDP ports.
You would use something like:
nmap -sT -p 14534,51234 192.168.1.1
nmap -sU -p 8767 192.168.1.1
Just type nmap by itself to see what the command options are.
27-07-2005, 00:47 #4-= TeamSpeak Fanatic =-
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Since you're probably running a Windoze system at home you might be better off with a Windoze portscanning utility like for example Superscan from Foundstone.
27-07-2005, 01:07 #5-= TeamSpeak User =-
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Thanks guys, I was just about to ask if you knew of any port scanning programs. I will give them a try
And yes I am using a windows XP system
27-07-2005, 08:41 #6opac GuestCode:
UDP scans: This method is used to determine which UDP (User Datagram Protocol, RFC 768) ports are open on a host. The technique is to send 0 byte udp packets to each port on the target machine. If we receive an ICMP port unreachable message, then the port is closed. Otherwise we assume it is open.
If everything is configured correctly, you will not get the icmp port unreachable message -> it will claim port open.
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Full time "Full House" hottie Lori Loughlin reportedly floats Zac Efron's boat -- but how does his married, 43-year-old "Summerland" co-star feel about it?
Her eight and nine-year-old daughters must be, like, soooo jealous.
Zac Efron gross!!! He looks like he is always crying! he is so gross i wish he wasnt on hsm, he killed the movie. and he is sooooooooo full of himself, grow up!!!!
Zac in 30- 40 years. http://www.romeo-juliet.newmail.ru/whiting/whiting2005.jpg
His look alike Leonard Whiting.
Have you ever watched the Summerland show? THe way that she avoided the question, I think she may know something but won't say... On the show, in one scene, they sort of kissed on the mouth... maybe they had something secretly when he was of age?
Zac Efron was in Summerland along with Jesse McCartney. He played Cameron, Kay Panabaker's charcter's boyfriend. He was originally introduced as a cameo role, but then was made an offical cast member in the 2nd season. Cameron's father and Lori's character hooked up. There was one scene where Lori was in a bikini. I'm guessing that's what won Zac's heart ;)
God, she just keeps getting cuter!
Can you blame him? Lori Loughlin is simply one of the most beautiful women on the face of the Earth. What male wouldn't be drawn to her? She exemplifies beauty, grace, charm and dignity...Even when the paps are bothering her. She is about as close to "The All-American Girl Next Door" as this world may ever see...And, at 43, she is just as beautiful as she was 25 years ago...
Jesse McCartney was her co-star on Summerland not Zach Efron. Check your facts TMZ


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So yesterday Jordan and I did a photo shoot with Richard Fusillo (http://fusillofotoblog.wordpress.com/) and so far we only have a few "previews" but Im already way stoked on them.
Everyone keeps asking if they are engagement photos but they are not.
We have just been through so much in our 4.5 years together, good and bad, and wanted some professional shots that capture us.
Yes there are a lot of kissing photos… but what can I say, he is hard to not want to kiss.
Ps. I just screen shot these pictures off his site to get them… so thats why you see the white around them. Not the finished product yet!
Tags: couple couples shoot love young photos photography us
I used to say my tumblr was "just tid-bits of this and that, things I like or don't like, rants and raves, whatteverrr" but now I realize it is an expression of my heart <3
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Coal scam: Kumar Mangalam Birla not off the hook, hints CBI in Supreme Court
India | Edited by Devesh Kumar | Monday February 10, 2014
The Central Bureau of Investigation, or the CBI, today denied that it was prepping to close its case against industrialist Kumarmangalam Birla for his alleged role in swinging the allocation of a coal block in Odisha in favour of his company, Hindalc...
Rahul Gandhi has opened not a window, but a door for us in Kashmir: Ratan Tata
India | Edited by Amit Chaturvedi | Friday October 5, 2012
Rahul Gandhi today kept his promise made to the students of Kashmir during his visit earlier, that he would bring India Inc to the Valley. As he addressed more than 700 students in a packed Kashmir University auditorium, sharing the stage with him wa...
Rahul Gandhi visits Jammu and Kashmir today; with him Ratan Tata, Kumarmangalam Birla
India | Sunil Prabhu | Thursday October 4, 2012
Rahul Gandhi, who is going to be in Srinagar today, has invited a group of the country's top-most industrialists and corporate leaders to join him there as well. They include Ratan Tata, Kumarmangalam Birla, Rajiv Bajaj and Deepak Parekh, among other...
Birla wrote letter to PM: Ex-telecom regulator
Friday March 16, 2012
Aditya Birla Group chairman Kumar Mangalam Birla wrote to Prime Minister Manmohan Singh Jan 7, 2008 on the telecom licence issue, Former TRAI chairman Nripendra Mishra told a CBI special court
Ribhu killing: 'Faceless' murderers
India | Anasuya Roy | Saturday August 1, 2009
Delhi Police on Thursday arrested 4 youth for the murder of 16-year-old Ribhu Chawla, a student of Kumarmangalam Birla school in Delhi.


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Different options available in bathroom cabinets
In case you are looking for some extra space to your bathroom then you can opt for good bathroom cabinets or furniture. With respect to the kind of stuff that you are looking out for you will see that there is a wide array of such styles and designs present. There is an upcoming trend of variety of finishes to heighten the beauty of the cabinets. The best bathroom furniture which any person can think of is the cabinets which are hung by a wall. With this bathroom storage you will be able to create ample amount of space into the bathroom to store a lot of stuff which would also facilitate good floor space.
Posted on June 3, 2012 at 11:04 pm


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