^^ That sounds sort of like the frito pie that is served in Santa Fe. MMMMM .

 

Yeah, we talked about that before when you came back from NM.

 

French meat pie, anyone? This was my mother in law's recipe. She was from Canada and knew about French meat pie, although, many use pork, vs. beef, and some use potato vs. cracker crumbs to keep the ingredients together. You can use the ready made pie crusts found in the dairy section, or, if ambitious, make your own.

[B][I] Meat Pie Recipe

(Makes two pies)

2 Ready made pie crusts
2

 

My dream came through...
Not tonight,(I don't have time...)but I'll post a few recipes of my own,in a very short futur...
Meat pies,or "Tourtieres" anyone???

If anybody,has Caroll Shelby Chili's recipe,please post it;it was so "Yummy"...

 

By the sounds of these recipes, the latter term sounds about right. Will someone please pass the Tums?

 

I bought it in a bagged kit once with all of the ingredients in little bags inside the big bag. It had some "horse power" to it if I remember correctly that was why I did not buy it again. Or was it that it ate through one of Barbara's favorite pots and forbid me to get it again.

 

Carroll's is one of the milder chilis. While Carrolls isn't bad (I made a batch last week) Wick Fowler's is better and has a richer flavor. Of course homemade is better but you can't beat one of those when you are in a hurry or don't know how to make chili.

The very first recipe on this list isn't chili- Northern Beans & corn???? Somebody was pulling your leg when they called it chili. While Georgia ain't exactly chili country you still should know better.

True afficienados (sp?) say it ain't chili if there are beans anywhere near it, but they also cook chili out of road kill. I love beans in my chili, or frito pie. But only red beans or pinto beans.

Chili is a stew and must be cooked a long time to truly blend the flavors. The flavors are too raw if you only cook for 30 minutes as on the directions of Carroll Shelby's chili but chunk up the meat instead of grinding it and cook it for a couple of hours or more and you'll find you have a completely different beast altogether. I have found that most people who think they don't like chili have only eaten the fast versions.

Cooking chili is an artform rather than being a recipe driven task. Recipes are more of a suggestion than a hard and fast formuls. You have to taste and adjust every batch differently. Meats taste different, the seasonings are different strengths, etc.

You've simply got to chop up some fresh jalapenos and sprinkle liberally on top. 3/4 to a full pepper on every serving. I love cheese and/or a dollop of sour cream on mine.

Use Rotel tomatoes along with your tomato sauce. Never use tomato paste. I don't know why but paste just tastes different. Ranch Style beans are an easy way to keep the flavor full. I prefer beans that are cooked from scratch or dried beans added and cooked in the chili juices but I'll take it any way I can get it.

It's cold down here, probably get down to 50 tonight, so that means it's chili weather. I'm sleeping/living in an un insulated metal building with no heat, very little electricity and running water in a hose for the next few weeks until my house is complete so I can't cook and have to eat out. That makes this thread doubly hard to take.

But once the house is complete I will have a gourmet kitchen and I'll post a few recipes.

Have you ever had Beer Cheese soup? It's to die for!!! And I do cinnamon rolls that far exceed Cinnabon or any of those others and I've been making them for much longer than they've been around.

 

Wow, this is awesome. I can't wait till I go home on Friday to try some of these wonderful recipes. This is fantastic. The idea of trying recipes that are near and dear to vintage members is exciting. Thank you, everyone!

 

I think the "chili" in the name refers to the added chili peppers. It may not be tradtional chili, but it's a wonderful recipe!

I agree that Wick Fowler's Two Alarm is about the best "fast" chili you can make.

Honda, I agree -- I can't wait to try some of the recipes already posted and look forward to seeing more!

 

I know how to make toast. Anyone want my recipe?