Author Topic: Big Nose Kate’s Arizona Chili  (Read 6302 times)

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Offline Elderberry

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Re: Big Nose Kate’s Arizona Chili
« Reply #25 on: October 20, 2018, 02:40:32 pm »
I like diced meat instead of ground meat.  It gives a much better texture.  I just buy a cheap roast and cut it into 1 to 1/2 inch cubes and then use it the same way.

I'm with you on using diced meat vs ground. And its cheaper too.

Offline Elderberry

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Re: Big Nose Kate’s Arizona Chili
« Reply #26 on: October 20, 2018, 02:52:33 pm »
Do they also bottle the chewy cactus pieces?

For that you have to harvest it yourself.

And you better not whack any pads off my Ellisiana(thornless prickly pear) plant.

Offline RoosGirl

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Re: Big Nose Kate’s Arizona Chili
« Reply #27 on: October 20, 2018, 03:02:49 pm »
For that you have to harvest it yourself.

And you better not whack any pads off my Ellisiana(thornless prickly pear) plant.

We have prickly pear native to Florida, just not thornless. 


Offline LadyLiberty

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Re: Big Nose Kate’s Arizona Chili
« Reply #28 on: October 20, 2018, 03:13:16 pm »
I like diced meat instead of ground meat.  It gives a much better texture.  I just buy a cheap roast and cut it into 1 to 1/2 inch cubes and then use it the same way.

This recipe uses diced sirloin, ground beef, and chorizo. I like that the three meats have different textures.  In 2000 it won a contest in Parade magazine with 14,000 entries.  https://www.foodnetwork.com/recipes/el-cid-chili-recipe-1938573

Offline Sanguine

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Re: Big Nose Kate’s Arizona Chili
« Reply #29 on: October 20, 2018, 03:50:35 pm »
This recipe uses diced sirloin, ground beef, and chorizo. I like that the three meats have different textures.  In 2000 it won a contest in Parade magazine with 14,000 entries.  https://www.foodnetwork.com/recipes/el-cid-chili-recipe-1938573

Looks good!  Thanks,

Offline RoosGirl

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Re: Big Nose Kate’s Arizona Chili
« Reply #30 on: October 20, 2018, 04:18:05 pm »
Why are these recipes calling for corn meal or corn flour?  To thicken the chili?

Offline LadyLiberty

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Re: Big Nose Kate’s Arizona Chili
« Reply #31 on: October 20, 2018, 04:44:21 pm »
Why are these recipes calling for corn meal or corn flour?  To thicken the chili?

Yes.

Offline RoosGirl

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Re: Big Nose Kate’s Arizona Chili
« Reply #32 on: October 20, 2018, 04:49:53 pm »
Hmmm... I've never added flour to thicken and my chili is pretty darn thick.

Offline LadyLiberty

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Re: Big Nose Kate’s Arizona Chili
« Reply #33 on: October 20, 2018, 05:25:09 pm »
Hmmm... I've never added flour to thicken and my chili is pretty darn thick.
I probably wouldn't miss it if I left it out.

Offline Cyber Liberty

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Re: Big Nose Kate’s Arizona Chili
« Reply #34 on: October 20, 2018, 05:30:04 pm »
Hmmm... I've never added flour to thicken and my chili is pretty darn thick.

I would think it would depend on the fat content of the meat..I hate a layer of fat dancing on the surface, and cornmeal is great for sopping that icky stuff up.
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Offline Elderberry

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Re: Big Nose Kate’s Arizona Chili
« Reply #35 on: October 20, 2018, 05:44:27 pm »
Why are these recipes calling for corn meal or corn flour?  To thicken the chili?

You shouldn't use corn meal. It should call for masa, for both thickening and for the flavor it imparts.

Offline RoosGirl

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Re: Big Nose Kate’s Arizona Chili
« Reply #36 on: October 20, 2018, 05:47:21 pm »
You shouldn't use corn meal. It should call for masa, for both thickening and for the flavor it imparts.

That last recipe, posted in reply #28, calls for 1 Tbsp of corn meal.

Offline Elderberry

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Re: Big Nose Kate’s Arizona Chili
« Reply #37 on: October 20, 2018, 05:49:27 pm »
They don't know any better.

"The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. "
« Last Edit: October 20, 2018, 05:52:17 pm by Elderberry »

Offline mountaineer

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Re: Big Nose Kate’s Arizona Chili
« Reply #38 on: October 20, 2018, 10:02:59 pm »
You shouldn't use corn meal. It should call for masa, for both thickening and for the flavor it imparts.
I put some masa in a batch of cornmeal muffins, and it added a nice flavor.
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Offline Cyber Liberty

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Re: Big Nose Kate’s Arizona Chili
« Reply #39 on: October 20, 2018, 10:08:24 pm »
I got curious about "masa."  Isn't it just corn?  No, found this in Wiki:

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Offline RoosGirl

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Re: Big Nose Kate’s Arizona Chili
« Reply #40 on: October 20, 2018, 10:33:58 pm »
I got curious about "masa."  Isn't it just corn?  No, found this in Wiki:



So it's closely related to grits.

Offline mountaineer

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Re: Big Nose Kate’s Arizona Chili
« Reply #41 on: October 20, 2018, 10:40:06 pm »
So it's closely related to grits.
But less gritty.
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Offline Sanguine

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Re: Big Nose Kate’s Arizona Chili
« Reply #42 on: October 20, 2018, 10:50:30 pm »
But less gritty.

And, you make tortillas with it.

Offline Elderberry

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Re: Big Nose Kate’s Arizona Chili
« Reply #43 on: October 20, 2018, 10:55:10 pm »
  https://www.seleneriverpress.com/corn-cornmeal-primer-nixtamalization-must-read/

 First, a little history: “When Christopher Columbus brought corn back from the New World, it became a staple food in rural communities throughout Europe over the next couple of centuries. Unfortunately, he did not bring back the technique of nixtamalization. Therefore, many people dependent on corn in those rural European communities developed symptoms including peeling, scaly skin that was painful when exposed to sunlight (according to one theory, this gave rise to the legend of sun-averse vampires), hair loss, and dementia. The mysterious disease was given the name pellagra, from the Italian for ‘sour skin,’ but it wasn’t until the 20th century that science figured out that the disease wasn’t caused by a poison in corn but rather a deficiency in diet.

    “Corn is naturally abundant in niacin (aka vitamin B3), which is an essential part of the human diet. However, the niacin in corn is chemically bound to other molecules, so we humans cannot properly absorb it. If you try to subsist on a diet based around nothing but corn prepared without alkaline treatment, you will develop niacin deficiency—which, it turns out, is pellagra.”
    —Excerpt from “Transforming Corn: The Story of Nixtamalization” by Paul Adams, CooksScience.com

There are many otherwise unavailable nutrients locked in corn. Alkali cooking frees these nutrients up so they can offer the following benefits:

    Imparts deeper flavor
    Takes the hull off the corn
    Softens the corn kernels so they’re more easily ground
    Increases nutritional value
    Allows dough formation
    Enhances quality of corn protein by altering protein content in a way that makes it more complete
    Makes the niacin in corn more absorbable
    Enriches corn with vital minerals such as calcium, zinc, iron, and magnesium
    Significantly reduces molds that commonly infect corn

Offline Elderberry

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Re: Big Nose Kate’s Arizona Chili
« Reply #44 on: October 20, 2018, 10:56:54 pm »
So it's closely related to grits.

As long as you are referring to the usual type of grits also called Hominy Grits.
« Last Edit: October 20, 2018, 10:58:46 pm by Elderberry »

Offline Elderberry

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Re: Big Nose Kate’s Arizona Chili
« Reply #45 on: October 20, 2018, 11:06:46 pm »
Homemade Masa Made Easy

https://keviniscooking.com/homemade-masa-made-easy/

Homemade masa is easier than you think to make and in my kitchen hack it all starts with hominy. In a food processor pulse the hominy and enough water to make a slightly sticky dough and you’re good to go.