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rjohns39 said:
That sounds wonderful...

When I was young... Not going to specify how young. I frequented a bar with the best chili... But it was mild and she provided the chili sauce to increase heat and flavor.... I bugged her for years to get her recipe, but nope it was a family secret. Then one day I called her from Germany and asked again and she gave it to me as she wasn't worried about any German competitors. If I can find it I'll post it here under the terms that no one from Northern Indiana can propagate it.
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I was just searching byc for IN postings and came across this, now I am intrigued. :D A secret chili recipe that Hoosiers aren't allowed to make? Or I should add just northern Hoosiers.... lol :confused:
 
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Soon2BChixMom said:
I was just searching byc for IN postings and same across this, now I am intrigued. :D A secret chili recipe that Hoosiers aren't allowed to make? Or I should add just northern Hoosiers.... lol :confused:
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The recipe is lost apparently. I hope it turns up @rjohns39 !
 
The worst smell in my memories of nasty smells had to be my dad after work. He was a mechanic at an auto dealership/repair shop. The shop wasn't ventilated -at least not enough to be noticeable- and it gets hot and extremely muggy in eastern South Dakota.

So he'd come in, surrounded by a cloud of old motor oil, sweat, dirty socks, a faint hint of Aqua Velva left from his morning shave, ButchWax, and a beer or two on his breath, and he'd often enhance that by having another beer and opening a can of sardines packed in mustard while Ma got dinner on. I'd rather smell Limburger! And Braunswieger. Combined. And he knew it. He'd grin at us and say, "Oh, c'mere and give your hard working old daddy a smootch" and then do that puckered lip thing. And then he'd laugh and laugh. Most kids remember the soft, gentle smells of their dads....faint pipe smoke, Irish Spring soap, all of those sentimental things. My dad just, well, he was gamey. But he did take a bath while we set the table. Not sure if he was protecting his appetite or ours. But oh, how we loved him!
 
Blooie said:
The worst smell in my memories of nasty smells had to be my dad after work. He was a mechanic at an auto dealership/repair shop. The shop wasn't ventilated -at least not enough to be noticeable- and it gets hot and extremely muggy in eastern South Dakota.

So he'd come in, surrounded by a cloud of old motor oil, sweat, dirty socks, a faint hint of Aqua Velva left from his morning shave, ButchWax, and a beer or two on his breath, and he'd often enhance that by having another beer and opening a can of sardines packed in mustard while Ma got dinner on. I'd rather smell Limburger! And Braunswieger. Combined. And he knew it. He'd grin at us and say, "Oh, c'mere and give your hard working old daddy a smootch" and then do that puckered lip thing. And then he'd laugh and laugh. Most kids remember the soft, gentle smells of their dads....faint pipe smoke, Irish Spring soap, all of those sentimental things. My dad just, well, he was gamey. But he did take a bath while we set the table. Not sure if he was protecting his appetite or ours. But oh, how we loved him!
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When I worked at Safeway as a Meat Clerk, I had to take my shoes off outside and change my clothes right away when I got home. Apparently it was very bad when I worked the fish counter.

Oddly I do not get a gag reaction to too many smells....
 
Soon2BChixMom said:
I didn't continue reading through the thread because if I had come across a chili recipe that I wasn't supposed to make .... :lol:
Oops, who wants chili? :gig
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Do you have an instant pot?

Nick’s Pressure Cooker “bowl of Red” - Traditional Texas Chili Recipe #338832

This is DYN-O-MITE Chili. Chili has a colorful history and is not a Mexican dish at all. It has roots in Spain and Portugal where a meat stew with peppers was made. Variations on this eventually made it to San Antonio, TX which many boast as having the best chili and is the home to the beginning of the Chili cookoff craze. Tradition has it that true Texas chili does not have beans. So this recipe does not include beans. You can vary the recipe by adding chopped tomato for a chunky rather than smooth stew. Serve with chopped jalapeno, cheddar cheese, and sliced green onion for garnish. This recipe originated from a discussion with a friend and customer about chili.

by Chef Nick #2

1¼ hours | 30 min prep

SERVES 6 -8

Ingredients

  1. Steps:.
  2. Break off stems of the chilies and remove the seeds.
  3. Place chilies in pressure cooker.
  4. Add beef stock, chicken stock and enough water to cover.
  5. Cover the cooker securely, place the weight on the port and pressure cook for 10 minutes.
  6. While this is cooking, dice your meat and measure out your spices.
  7. Release pressure by running under cold tap water until safe to open cooker. After the pressure has been released, put the chilies into a blender with a small amount of the liquid and puree to make a smooth, thin paste. Reserve the remaining liquid.
  8. Add shortening to pressure cooker pan and brown meat.
  9. Sprinkle the flour over the meat and stir. The meat will release some moisture during browning and the flour will absorb the oil and help to thicken the juice.
  10. Stir in the Chile puree.
  11. Add enough of the reserved liquid so that the meat is covered to a depth of about 2 inches. Reserve any remaining liquid to use if you want to thin down the chili after it is cooked.
  12. Add the tomato sauce, paprika, onion powder, garlic powder, chili powder, black pepper, white pepper, cayenne, oregano, and cumin.
  13. Bring mixture to a boil and cover the pressure cooker.
  14. Cover and pressure cook for 30 minutes.
  15. Release the pressure, taste, adjust seasoning and add the masa harina (this will give it a slight tamale flavor and will also thicken the chili).
  16. Return to a boil. Serve hot over cornbread, on chili dogs, omelets, hamburgers, fries, or chips.
  17. The pressure cooker will meld the flavors and tenderize the meat. Refrigerate any remaining servings.
 
N F C said:
Another interesting fact...
"A study showing that the malaria mosquito (Anopheles gambiae) is attracted equally to the smell of Limburger and to the smell of human feet earned the Ig Nobel Prize in 2006 in the area of biology."

Who knew? Skeeters like limburger :gig:lau:lol:
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Not really surprising, look where skeeters grow up! Stagnant, bacteria laden sewer water!:lau
 
My grandfather personally knew Frank X.Tolbert. To those that don't know, never heard of him, he was an author, competitor, and owner of several chilli restaurants in Dallas, Texas.
I have the original, autograph copy of his recipe book "A Bowl of Red".
I remember my grandfather making chilli by his recipe, yum-yum! Here's a link I found for anyone interested.
https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=3&ved=2ahUKEwj3z768-sjcAhUJP6wKHddXDKMQFjACegQIARAB&url=https://whatscookingamerica.net/Soup/TolbertChili.htm&usg=AOvVaw1d8TBdtwpIbhW-4_5VLYgE
 
ronott1 said:
When I worked at Safeway as a Meat Clerk, I had to take my shoes off outside and change my clothes right away when I got home. Apparently it was very bad when I worked the fish counter.

Oddly I do not get a gag reaction to too many smells....
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When I worked at Subway I smelled like the Italian Herb bread and it wasn’t a good smell. I still hate the smell of Subway and can smell it on people when they’ve been there while bread is baking.
 

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