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The Secret To Making Perfect Chili Fit For A King

Every autumn my thoughts turn to makingstarts to firm. When the meat firms and
chili. The garden is about done. The freezerstarts changing colors on the bottom, take a
is full of veggies. All the canning is done,strong spatula (the kind used for flipping
and winter is coming. Just before winterhamburgers) and use the edge to start cutting
hits, the price of beef drops as cattlementhe meat into pie shaped pieces. Flip the
sell off any remaining stock that they don'tpieces to the opposite side, cover, and
want to "winter over". It is the perfect timecontinue cooking. When the other side starts
to stock the freezer with homemadeto firm, using the edge of the spatula, cut
chili.There is nothing better than to comethe hamburger into the size pieces you prefer
home at the end of a cold winter day, chilled(Again, I prefer mine about the size of a
to the bone, and sit down to a bowl of pipingdime). Keep flipping the smaller pieces until
hot chili and steaming black coffee. It isthey have completely turned on the outside
more than food for the body. It is truly aand are firm. Remove the pan from the burner,
comfort worth remembering.By itself, chili isand transfer the meat to the pot using a
absolutely delicious. As a side dish toslotted spoon. Allow all the grease to drain
grilled cheese sandwiches, tuna melts, orfrom the spoon before you put the meat in the
toasted BLTs, it is out of this world. Butpot. Pour off the grease in the frying pan,
there is a fabulous meal I call "perfectand repeat until you have used all the ground
chili fit for a king" that is even better. Itchuck. When you are finished, pour any
is a masterpiece of cookery.There are tworemaining chopped peppers and onions into the
great secrets to making "perfect chili fitpot. Again, each time you add meat to the
for a king". One is in the making, and thepot, adjust the consistency with water if
other is in the serving. The first secretnecessary.Now, everything is in the pot, and
involves understanding the word "perfect".it is the perfect consistency. Now, it's time
More people disagree on what makes good chilito adjust the spices. If you haven't been
than any other dish. Some think that hotterdoing so, you should begin tasting the chili.
is better. Others say milder. Some like itIf you want a stronger chili flavor, add more
soupy. Others like it thick. And that is thechili powder 1 or 2 TBS at a time. To make it
secret to this recipe. When you finish makingmore spicy, add black pepper 1 TBS at a time.
it, you will have 3-4 gallons of chili thatIf you want it to have more bite, add crushed
is perfect FOR YOU...not for me. Yes, I saidred pepper 1 tsp at a time. If it needs salt,
3-4 gallons. When frozen in quart containers,add salt 1/2 TBS at a time. Stir thoroughly
you will have 12-16 wonderful meals that caneach time you alter the flavor, and continue
be served in a matter of minutes. Just removecooking for at least 5-15 minutes before
it from the container, add about a 1/4 to 1/2tasting again. ALWAYS sir the pot thoroughly
cup of water (depending on how you like it),before you taste. Continue altering the
turn on the burner, put on the coffee, andflavor until it's perfect for you.Remember
start the grilled cheese and garlicthe half of the raw onions and peppers that
sandwiches. Your family will be eating inwere added directly to the pot? They will
about 20 minutes.To begin with, you will needtell you when the chili is done. When the raw
at least a 16 quart pot. I use the same 20onions in the pot start to turn clear, turn
quart pot normally used for canning just tothe burner off. Do not overcook the peppers
be sure I have a pot that's big enough. Andand onions as they add a wonderful sweet
you will need the following ingredients.5crisp texture to the chili. If you can stand
lbs. of ground chuck5 Family size (40 1/2it, allow the chili to sit covered for about
oz.) cans of dark red kidney beans (drained)1an hour to allow the flavors to mature and
Institutional size can (6 lb. 9 oz.) of wholemingle. Stir and serve. If you prefer, reheat
peeled tomatoes3 large bell peppers (washed,a portion of the chili in a smaller pot and
cored, and seeded) mixed colors preferred3serve bubbling hot. Allow the remaining chili
medium to large oninions (about the size ofto stand in the original pot until it cools
an orange...peeled and washed)2 to 4 TBSenough to place in containers and
(tablespoons) Ground black pepper1 1/2 tspfreeze.There you have it. Perfect chili. Just
(teaspoons) to 1 TBS of crushed red pepper1the way YOU like it.The second secret that
to 2 TBS of salt1/4 to 1/2 cup of chilimakes perfect chili fit for a king is in the
powdergrated sharp cheddar cheesesourserving. While perfect chili is in a category
creamchopped chives (fresh or dried)Open theall by itself, it can be wonderfully enhanced
tomatoes and carefully pour the entireby making it into a meal that rewards all
contents into the cooking pot. Making sureyour tastes and senses. Hot, cold, sweet,
you keep your hand submerged below the liquidspicy, sharp, flat ... something for every
line, find the whole tomatoes one by one.aspect of your culinary pallet.With that in
Poke a hole in them with your thumb, thenmind, let's plan the meal. To begin with
squeeze the tomato until the pieces squishdispense with the ordinary salad and add
out between your fingers. WARNING. If you dosomething with more zest and contrast. To
not poke a hole in the tomato before youaccomplish this, there is nothing finer than
squish it, I promise you that both you andan ice-cold fruit plate served with bubbling
your kitchen will be wearing tomato juice.hot chili. For the fruit plate, you will need
The same is true if you squish them with yourthe following ingredients.1 20 oz. can of
hands above the liquid. Continue squishingpineapple chunks.1 29 oz. can of peach halves
the pieces of tomato until they are the size(heavy syrup preferred)1 29 oz. can of pear
you prefer.Chop all the bell peppers intohalves (heavy syrup preferred)1 6 oz. jar of
dime-sized chunks and divide into two equalred maraschino cherries1 6 oz. jar of green
portions. Put one half into a bowl and themaraschino cherries1 samll jar of spiced
other in the pot with the tomatoes. Do thecrabapple ringscrisp cold lettucejalapeno
same with the onions, placing half in the potpepper-jack cheesePut all of the ingredients
and the other half in the same bowl as thein the bottom of the refrigerator for at
bell peppers.Add the drained kidney beans toleast 24 hours (48 hours would be
the pot.Add 2 TBS (tablespoons) of Groundbetter).Just before serving time, remove the
black pepper.Add 1 1/2 tsp (teaspoons) ofingredients from the refrigerator and drain
crushed red pepper.Add 1 TBS of salt.Add 1/4all the fruit. Divide the pear and peach
cup of chili powder.Take a strong spoon andhalves equally on six salad plates covered
mix all the ingredients thoroughly. Put thewith a bed of cold crisp lettuce. Fill in
pot on the stove, and set the burner on thearound the fruit halves with pineapple chunks
LOWEST possible setting that will boil water.and crabapple slices. Spread the cold red and
At this point, you may feel that the chili isgreen maraschino cherries equally over all
too thick. If you are not sure, the best waythe fruit plates, and line the outer edge of
to tell is if the chili is too hard to stir.each plate with bite-size nuggets of jalapeno
If it is, add water to the pot until it ispepper-jack cheese.Fill the bowls of chili
the consistency you prefer. Stir again. Coverstraight from the bubbling pot. Top with
the pot. (Note: if you are adding more thangrated sharp cheddar cheese and a dollop of
two glasses of water, you may want tosour cream. Finish with a light dusting of
substitute tomato juice for part of it.)Fromchives. Serve the fruit plate and chili with
now own, two things are very important.hunks of hot buttered garlic bread and sweet
Always keep the chili at the consistency youiced tea. For dessert, follow up with pecan
want by adding water when necessary. So thatpie, lemon meringue pie, or hot blueberry
when the chili is done, the consistency willcobbler topped with vanilla ice cream ...
be perfect for you. It is equally importantserved with steaming cups of strong black
to stir the pot every 5-10 minutes. When youcoffee. Oh! My!Perfect chili can be more than
are cooking this much chili at one time, itjust stick-to-your ribs "down home" cooking.
is possible to burn it on the bottom whileIt can be a culinary masterpiece that
the chili on the top is still cold. Stirringproduces such delicious complementing and
keeps the chili evenly heated from top tocontrasting flavors and sensations that it is
bottom.Take a large frying pan and pressquite literally "Fit for a King".Bon
enough ground chuck into the pan to cover theappetit!Copyright 2004 by John Foutz All
bottom with a layer about 1 to 1 1/2 inchesRights ReservedJohn Foutz has been marketing
thick. Salt and pepper the meat and then topquality internet products since 1999. His
with a handful of the chopped onions andlatest offering "Cat Head Biscuits and Garlic
peppers from the bowl. Cover and cook withFried Chicken" represents Southern cooking at
the burner set about one notch higher thanit's finest. 180 mouth-watering dishes that
the pot is set on. Your goal is to partiallyare family tried and tested. Authentic
cook the gound chuck, onions and peppers.heirloom recipes from the heart of the Blue
Check the meat about every 5 minutes until itRidge Mountains.



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