Chili - revisited - Dec 2003

SEE RECIPE: Baked Chili with Cornmeal Crust

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Date: Wed, 10 Dec 2003 
Subject: RECIPE: Chili - revisited
From: Andrew Auld 
Folks -

I know that this is a controversial subject, but being winter - its chili 
time again, and I recently tried a variation that was interesting:

I often cook cornbread to eat with chili - particularly in camp.  
I got this off the Bisquick.com site.  It worked pretty well.  
I’m doing it for "boat food" on a passage in a big ol’ cast iron dutch oven.

The corn bread bakes on top of a slow simmering chili.  
I modified the recipe slightly to suit my tastes ­ 
original ingredients are listed first, my mods in parens:

SEE RECIPE: Baked Chili with Cornmeal Crust

- enjoy - 
Andrew H. Auld
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From: Joanne Perkins 

Andrew, Hi! A question regarding this wonderful sounding recipe. (I confess
to being a cornbread addict, not that common among my friends and I intend
to convert them) What is Original Bisquick mix? I assume it's a brand name,
what is its general description, i.e. cornbread mix, cake mix etc?
TIA
Peace
Joanne Perkins
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From: Sibyl Smirl 

General description is biscuit mix, but you in NZ don't have the same sort
of biscuits we do--ours is a sort of shortening bread, bun, or roll, not
sweet.  I've talked about them with Gaynor a lot, and it appears y'all just
don't do them.  Your "biscuits" are what we call "cookies".  No cornmeal in
it, it's wheat flour, plus stuff.

http://www.bettycrocker.com/askbetty/faqs/ab_faqbisq.asp#1
recipes for our kind of biscuits from scratch
http://www.freerecipe.org/Breakfast/Biscuits/
-- 
Love in Christ,
Sibyl Smirl
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From: "Ellen Rains Harris"

Dear sir,

The chili portion of your recipe is completely acceptable as an amateur chili.

The use of commercial chili powder alone is the sign of the True Amateur (one
who loves) and the addition of the Scotch Bonnets is a sign of a truly sick mind.
Scotch Bonnets make your eyes bug out and your ears turn red.

We of the International Chili Society (ICS) (http://www.chilicookoff.com/)
often serve vegetable matter with our chili, but not IN our chili.  And tomato
products are de riguer, although personally I prefer the sauce/paste/can of
tomato soup addition rather than the whole product.

I would modify your recipe in the following manner: I would add the canned
corn, habaneros, and maybe a cup of shredded cheddar to the cornbread,
and bake it seperately (hard to do on a boat, but possible).

Mrs Harris,Chilihead extraordinaire
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From: Andrew Auld 

I TOLD YOU ALL SHE'D KVETCH ABOUT THE CORN!

All I got to say, is the spice cupboard on a boat is limited
.....and I like scotch bonnets....
- pax - 
Andrew H. Auld
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From: Andrew Auld

http://www.cdkitchen.com/recipes/recs/9/Home_Made_Bisquick9975.shtml

It doesn't make a "real" cornbread - but it's interesting.  
I'm going to try one with just cornbread mix and not the flour in the bisquick.  
I'll let you know if it's edible.
- pax - 
Andrew H. Auld
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From: Glenn McDavid
Subject: Re: RECIPE: Chili - revisited
Date: Thu, 11 Dec 2003 

This discussion reminds me of one of my favorite cookbooks.  It has a chili recipe 
described as "authentic according to somebody or other's tradition", which sums up 
my attitude toward these debates :-)>

BTW, the chili is quite good.
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From: Andrew Auld 

Which is, I would point out, entirely consistent with Anglican Theological dogma....
- pax - 
Andrew H. Auld
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