This is chili making time.

I have a huge pot simmering away. Does anyone have some chili going on this evening? I have a recipe I made up a while back, but tonight I tweaked it a bit. So far so good. In about 2 hours I will know what the finished product tastes like. Yummo.

No, I don't have a pot of chili simmering on the stove. But I do have a pot of beef barley soup with wild mushrooms and parsnips simmering away. It has about forty-five minutes left to simmer.

No, I don't have a pot of chili simmering on the stove. But I do have a pot of beef barley soup with wild mushrooms and parsnips simmering away. It has about forty-five minutes left to simmer.

How coincidental. While at the grocery, I picked up some lentils, barley, black beans and garbonzo's. A nice barley soup is my next project. Yours sounds very good. Do you have a recipe to PM me?

And BTW, the knife skills class I took at Campbell's Gourmet Cottage sure came into play this evening. I felt as if I was a pro with all my knives. Thanx Susan.

I wish I could eat out, but cooking at home sure has its virtues.

For the Texan's out there, I do add beans and some other stuff. I know you'll say it ain't chili and so be it. Much to my mom's admonition, I do NOT add sghetti. For those from NOT around here, it's a Louisville tradition to add spaghetti to chili. I can eat it any way; I just don't add it to my recipe.

all this chili talk is making me hungry...

Good, mine is still brewing, and burblering and simmering and......

I just finished of a batch of "chili" tonight

Yep, I do cook in my own home occasionally and my brand of chili is from the "Joy of Cooking" and you can look it up as "Cincinnati Chili Cockaigne"...

It's pretty much the only recipe I follow as a cook(I would forget something if I didn't look at it!)...

However, I do have a few modifications.....

For the Texan's out there, I do add beans and some other stuff. I know you'll say it ain't chili and so be it. Much to my mom's admonition, I do NOT add sghetti. For those from NOT around here, it's a Louisville tradition to add spaghetti to chili. I can eat it any way; I just don't add it to my recipe.

Doogie,

One needs to look no further than the past 8 years to realize that Texan's do a lot of things differently...some of it not very good...So go ahead and lay the beans to that chili. Spaghetti in Chili...heard of it, never done it but it sounds interesting. I don't use a recipe when I make chili, so it's always a bit different every time. This last batch (some of which is still in the fridge) had beans, ground beef, chorizo, pureed tomatoes, onions, peppers and more than a fair amount of "heat" built in....Yummo.

I'm cooking some chili for dinner tonight. As a matter of fact, my mother and I just ordered 50 packets of our favorite chili powder seasoning from yourfoodstore.com because none of our local grocery stores carry it.

I'm cooking some chili for dinner tonight. As a matter of fact, my mother and I just ordered 50 packets of our favorite chili powder seasoning from yourfoodstore.com because none of our local grocery stores carry it.

What's your fave chili powder? Mine is a locally made brand named Bloemer's. Of course, I DO add a lot of other stuff to my chili.

http://bloemerfoods.com/

My favorite is a mixture of Durkee Chili and Durkee Texas Red. The stores stopped carrying it a little over a year ago, but my mom had stocked up at the old Bigs in Indiana before they closed. My mom stayed loyal to Durkee since she worked there way back when--when having a little girl was just a dream.