[Sca-cooks] Texas Chili Was Re: OT: GoTVNowBarbequeSauceVariations
sclemenger at msn.com
Fri Nov 7 07:25:34 PST 2008
Beef and pork combined? I've never thought of that, and I don't know why.
When I'm doing full-fledged spaghetti, I use both beef and a pork sausage,
and I've had chili with beef in it OR pork. Yummmm....
The chili I've got in the crockpot for tonight is just beef, with some
spices, a few chilis, beef broth, onion and garlic, and (oddly enough) a
couple of T of tapioca. I've got a recipe, *somewhere,* that uses beer for
the liquid. And another (actually my favorite) that uses a bottle of Thai
I can just see it now....An SCA Cooks' List Chili-Cookoff! ;o)
----- Original Message -----
From: "Terry Decker" <t.d.decker at att.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Friday, November 07, 2008 7:02 AM
Subject: Re: [Sca-cooks] Texas Chili Was Re: OT:
> > What are "venbison" and "javelina?" They sound very exotic....
> > (yes, I'm partly being a smartass.....)
> > --Maire
> Venbison is fat fingered typing. Javelina is the collared peccary
> tajacu). The family Tayassuidae hold the New World ecological niche held
> pigs in the Old World.
> If you want to domesticate your chili, try beef and pork. A two to one
> works nicely.
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