MMMmmmmmmmm-Chili

Seviche runs bison chili as their Soup of the Day now and again. Probably the best chili I've ever tasted.

http://chilipot.com/

Green pork chili on a Nathan's hotdog, here I come.

My husband would be all over that. His two favorite things, combined into one!

I think I have used it all, ground beef, ground Italian sausage, chicken, beef tips, etc. (although never turkey, I'm not on the turkey bandwagon). And I think the beed tips are the best. Although I am in the camp where you don't need meat to make a chili, but beans are a must.

I am totally down for a throwdown!

We visited the Chili Pot on Preston in Okolona about 2 weeks ago and I loved it. I believe the owner is Cathy? and she waited on us. She serves a very good bowl of chili at good prices. Very glad to have a nice little locally owned place out here in the fast food wasteland.

I lean towards the no beans, no tomatoes, no cinnamon world of chili. If you agree, try this:

"Texas Red" Chili con Carne

3 Lb Boned Beef Chuck, Cut Into 1 1/2" Cubes & Trimmed of all Fat
1 Tbls Cumin Seeds, Crushed
2 tsp Salt
1 tsp Cayenne
1 Tbls Bacon Drippings
2 Cloves Garlic, Peeled & Crushed
10 Dried Ancho Peppers
2 Cups Cold Water
2 Tbls cornstarch
1 Tbls Oregano
3 Cup Water

Put the meat through the coarse blade of a meat grinder. Brown in small batches in the bacon fat in a large skillet over moderately high heat. Transfer the cooked meat to a second large heavy skillet using a slotted spoon. Set aside.

Wash the peppers in cold water. Discard the stems and seeds. Place in a small sauce pan with the first measure of (cold) water. Cover. Simmer 20 minutes. Drain, reserving the cooking water.

Peel the skin from the peppers. Place in the work bowl of a food processor. Add the reserved water. Puree with short pulses. Mix the pepper puree into the beef. Add the second measure of water. Bring to a boil over high heat. Reduce heat to a slow simmer. Cover. Simmer for 30 minutes.

Stir in all the remaining ingredients except the cornstarch. Cover. Simmer 60 minutes. Mix the cornstarch with a small amount of water and stir into the chili to thicken. Reduce heat to the lowest possible. Cook 15 minutes longer, stirring occasionally so that the mixture doesn't stick. If too thick, thin with small amounts of boiling water. Serve.

You can use dried Ancho chili powder as a substitute for the dried whole peppers - just adjust to taste. In the spirit of "no two batches the same", I tend to add in whatever chili powder I have available - sometimes hot, sometimes mild.

...Old Walnut went strong through about the '80s, then ended up shunted over to an urban renewal strip center at 10th and Broadway, where it died an agonizing and painful death.

Robin,

They actually died at a location in Old Louisville off of Third (?) I think. We had a rather memorable experience at that location. My wife was somewhat distracted while ordering and agreed to something but wasn't sure what. As it turned out she was asked if she wanted oil added on top of her chili. She took one taste and likened it to having just applied lipstick . No complaints she recognized that she needed to pay better attention next time.

Does anyone else remember Chili Time? It was located on Spring Street in Jeffersonville. I used to love their chili. I think that they were mainly a Cincinnati style Chili/Pizza joint but I believe they also offered Texas style which was my favorite.

[Robin Garr]

They actually died at a location in Old Louisville off of Third (?) I think.

Dan, now you've got me doubting myself. I know that their last TWO locations were at the northeast corner of Fourth and Oak and in an urban renewal strip center on the northwest corner of Ninth (or possibly Tenth?) and Broadway. I thought they were in that order, but I could certainly have it backward. Neither property lasted very long.