Rev.K: I put beans in my chili.Deal with it.
atlfarkette: If this thread is anything like yesterday's chili thread it's going to get serious.SERIOUS BUSINESS[images.lifesambrosia.com image 850x637]/team beans
Shostie: DIE, HERETIC!
Ras-Algethi: In before 10.0.0.1...Recipe from Ahh Bach from this thread with a few modifications from me.
CatherineM: What do you guys eat with your chili?Fritos, crackers, cornbread?Is it a regional thing or a family thing?
Dr_luckyz: Ras-Algethi: In before 10.0.0.1...Recipe from Ahh Bach from this thread with a few modifications from me.me likey the looks of this
Shostie: I'm here to evangelize for the CHILI UNIFICATION PROJECT.It's a movement to recognize that all chili is equal under the eyes of the deity or non-deity of your choice.Beans? No beans?It doesn't matter.What matters is that we have chili in all its wonderful forms.And whatever they think that crap they eat in Cincinnati is, it isn't chili.
Eutamias21: This weeks Fark food discussion about chili happened yesterday.
MsBagel: The secret ingredient is very, very, very dark chocolate.DON'T TELL ANYBODY OKAY
Gonz: pull it before you serve
kwame: I made chili yesterday. Aside from a few spices and seasonings, this is all it is.[i42.photobucket.com image 640x478]50% pork, 50% beef ground upguajillo, pasilla, New Mexico, ancho chiles (dried)jalapenos (fresh, diced very small)one onion
rappy: Cornbread is the best.
kwame: rappy: Cornbread is the best.I am 100% Southerner, and I love my cornbread, but cornbread's not the best with chili.
stratagos: If we're going to have a chili thread, we probably should have a "what do you take to avoid farting all day in the office" thread as well
moogrum: How do you use the dried chiles, everytime I try to use them I hate the texture of the skin that remains. I even soak them in water overnight.
Ras-Algethi: Oooh: Can we have cornbread as the next food discussion thread?
kwame: moogrum: How do you use the dried chiles, everytime I try to use them I hate the texture of the skin that remains. I even soak them in water overnight.Spread them out in a 400 degree oven for 4 minutes. Let them sit out and cool completely, and they'll get brittle. You can either grind them in a coffee grinder or use a mortar and pestle (I use the M&P for small amounts). If you grind them up fine enough and cook your chili for at least a couple of hours, the powder will dissolve. Just be sure to sift it before putting it in because some tough pieces just never seem to want to break down.
kwame: Ras-Algethi: Oooh: Can we have cornbread as the next food discussion thread?Just the sugar vs. no sugar debate might cause a civil war.
Shostie: kwame: Ras-Algethi: Oooh: Can we have cornbread as the next food discussion thread?Just the sugar vs. no sugar debate might cause a civil war.That's presuming we survive the upcoming beans/no beans argument.
Saborlas: chili is best when chilled overnight and reheated
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