WelshBloke
Lifer
- Jan 12, 2005
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btw I decided to be fancy this time and used Stella Artois instead of Miller High Life which I normally use.
Hmmm:hmm: You're a snob about chili but think that Stella is fancy... curious.
btw I decided to be fancy this time and used Stella Artois instead of Miller High Life which I normally use.
I like using the phrase:
"I'm not into labels man"
When people bring up crap like this.
INILM
My chili has more beans than meat. Chili, black, kidney and butter usually. Some of you would probably freak out after taking a bite of my chili and finding it has corn in it too.
mmmm high life. Give a dark beer a try, the flavor sticks a little better.
Hmmm:hmm: You're a snob about chili but think that Stella is fancy... curious.
Also, bell peppers are obviously ok as they contain capsaicin.
Not to mention, they count as "hot peppers" in the Mid-West and Northern California. :biggrin:
Well I was just looking them up and apparently I was wrong, they are the only member of the capsicum family than down't produce capsaicin. Never heard anyone ever say they were hot.
I can't claim to even remember the last time I had pumpkin soup, though I do remember liking it, but some how curry power sticks out as an odd ingredient. I could be entirely wrong though.
One of the things that makes chili a great dish is the variety you find. I grew up in Minnesota and their style of chili has bell peppers, celery and kidney beans. In Northern California, it's not unusual to find cinnamon in chili.
Pumpkin soup is standard comfort-food fare in NZ, and curry powder is an amazing secret ingredient in pumpkin soup.
I use bell peppers, onion, garlic, jalapenos and habaneros with ground beef and beef chuck cut into small cubes. Mix my other stuff up. Maybe later I'll write up a recipe.
I'm not sure you're thinking of the same kind of pumpkin as we are.