Khukri Chili for Halloween

Sylvrfalcn

Sylvrfalcn

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Jun 4, 2002
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The candles are flickering, the cauldrons are bubbling, and my little wolf wannabe is howling.......... with joy at the delicious aroma filling the house. Yup, time for the annual Halloween chili cook off. Why "Khukri Chili"? Because that and a wooden spoon were the only cooking utensils used to prepare two eight quart stock pots full of chili. The cook off's also a fund raiser and last year my chili got ate up so fast people were sopping the pot with pieces of bread. This year I ain't fooling around. My trusty Pen Knife has done battle with tomatoes, onions, cloves of garlic, habaneros, and chili ancho, and once more it's proven itself to be one versatile and capable cutting tool. This is the part of my "Pen Knife Field Testing" I wasn't able to do over in Afghanistan, and once more my hat's off to Dan (Pendentive) and Bura for a magnificent design, magnificently executed. If another run of Pen Knives is ever in the works count me in for sure.

How'd the chili turn out? To quote my dear old dad, "so good it'll make your tongue slap your head off". Woo Woo Owwooooooooo

Sarge
 
Sounds good Sarge. Would love to try some if it's not to spicy (ain't good for my ulser). Maybe we should get together and trade food some time.:)

Please let us know how the fund raiser goes.
 
One of my favorite subjects. I shouldn't eat the way I do at my age but, if Mama makes it I'm not going to let it go to waiste.

That Dutch Oven cooking looks like an art all of it's own. Sure sounds good though.

I can eat some chili too Sarge. yum yum!!!:D
 
With the holidays coming up I'll have to list my recipe for Hangover Soup ( translates from Hungarian better as Drunkard's Soup ).

Actually it smells good on a cold morning and settles the stomach on the morning after the night before too. Probably be good for morning after too much spicy chili too.

( Have to mention the morning I decided to make me a chile relleno omelette with extra chiles. Tasted wonderful, and 3 hours later I wanted to die. )
 
Rusty with the way things are going now, I need a copy of your recipe for hangover soup.:(
 
Weatherman says it's gonna start geeting colder by this afternoon here in N. Texas. Real Chili weather (no pun intended). Time to break out the cast iron pot and simmer up some Red.

When I'm in a hurry, I cheat and use Wick Fowler's 2-Alarm Chili mix. Not as good as home-made, but it'll sure do in a pinch.
 
Sarge = thanks!

1 question = is yours a bean or meat chili?

I don't like the saucy/meaty/tomatoey kind, so I go heavy on the beans. 3-4 kinds if I have 'em and lotsa fried veggies, sausage and just about every spice in my cupboard...:D
 
With more than a foot of snow on the ground and still falling, thermometer reading 9F this truly is Chili weather.
Thanks to all your good help my last batch turned out just-about-fine (Sorry Pen, it is the saucy/meaty/tomatoey kind) and includes about everything I could fit into a 12 qt stock pot including chilies, chocolate, sausage, veggies, and peanut butter to name a few ingredients, and lots of Cumin (Thanks Ysva) complex in flavor, not too hot (spicy)...
Now for some fresh hot corn bread and a relaxed day in front of the wood stove.;)
 
Dan, no offense to true Texans, but chili without beans to me is just another name for Sloppy Joes. Pinto beans, for their excellent taste/texture, lots of beef, some diced and some ground coarse. The beef gets marinated then sauteed in a wok (yeah, I said wok) with the onions, garlic, and chili/habanero peppers before going in the pot. Time consuming, but not at all tedious, just put on some music with a good beat, whip out the trusty Pen Knife (my venerable Chinese cook's knife has now gone into semi-retirement),pour a large tankard of Guinness to keep the cook "lubricated", and have at it.

Brendan, I said "wolf wannabe", she's a twenty eight pound mutt. Little, but fierce, she once drove a prowler off my property and while still in her battle frenzy had me and the police officer who responded both tore up pretty bad just trying to calm her down. Actually I took the brunt of it trying to keep her from mauling the cop. A friend of mine offered to keep her for me once while I deployed for a field exercise. He had two huge black dogs of his own. Before I could get to my truck and pull out the driveway he came running, shouting, "come quick, that @#%*ing little monster is killing my dogs". She had been perfectly peaceful and content until they backed her in a corner. At that point all bets were off. A furious female can exhibit savagery that would make a man cringe. Oh that's right, you're getting married, you'll see..........:eek: ;)

Sarge
 
Originally posted by Sylvrfalcn
Oh that's right, you're getting married, you'll see...
Click to expand...
LOL!!

Remember the first time you actually understood what SWMBO meant?

:D

Sarge - your recipe sounds deceptively familiar to my own...hmmm... ;)

I once made a true habanero chili recipe - seeds, paste and all, for a contest. After winning 2nd place, one of the judges scoffed at how hot an entire bowl of the chili would actually be...so we had a showdown. I've downed hot chili many times and had come prepared ahead of time (more on that later). The first bowl went down easy, but the 2nd one left us both mopping our heads with handkerchiefs. He got down to just one spoonful left on his 3rd bowl and was sure he had me beat when suddenly his bowl dropped, his eyes dilated and he did the "trying-to-run-with-your-legs-held-together" bit all the way to the restroom.

I must admit to not laughing at that moment but being very concerned for his health...:eek: After all, he had taste-tested about 20 chili samples already.

I just couldn't believe how fast it went racing through his system. This guy made me feel tiny - he was 6-2 and about 350 lbs. Everybody called him "Buddy", sometimes "Bubba". No kiddin.

After he finally came out, we all had a good laugh. The burn did not wear off until the next day. :eek: :rolleyes: :p
 
was invented the day the arc welder broke and they needed something to put the steel back together.

Then some fool went and ate some.:D




Kis
 
Here's another one for ya...

While in Guatemala, I made some wickedly powerful chili powder - ground it myself. That was actually pretty tough because the fumes from grinding it burned my nose and eyes.

Anyway, I brought the stuff home with me...(fast forward a few years, get married, have kids, move a few times, etc.) I still have the stuff and one day got the bright idea to pull it out and put it in the chili.

They say that chili powder matures after about a year and then starts to lose it potency. Well, that's true if it's kept in a dry place. I kept mine in the freezer and later found out that freezing it actually increases the potency with time.

Long story short: Just for kicks, I put 1 tsp. of the stuff into a 9 qt. pot of chili...

That's all it took.

"If you ever do that again..." /SMWBO/

She made me make another small pot of chili just for her...

Maybe that's why most chili contests are run/entered by men.

:confused:
 
Well, the chili was good, didn't win the cookoff this year but got to sample a lot of good chili. Shouldn't have forgot the ice cream though, needed a fire extinguisher this morning.:eek: :( :D

Sarge
 
BTW, when I mentioned using Wick Fowler's chili mix instead of homemade, here's what "homemade" actually means to me:

Frank X. Tolbert's Original Texas Chili

This recipe can be a real pain what with all the fiddlin' you have to do with the dried ancho pods. Also, notice the complete lack of beans (sorry Sarge) and tomatoes. Not that I always leave those out... Hey! whatever blows your skirt up :D
 
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