Beloved chili. Passionate chili. Hot chili . . . and not just because of the chiles. Chili, the star of cook-offs, the obsession of societies, and the subject of endless debate over its proper preparation. Has there ever been a better time to be a chili head? A well-stocked supermarket today carries a variety of fresh and dried chiles, fresh cilantro, myriad dried and canned beans, chipotle powder, and all the makings for sides and salsas, from tortillas in the refrigerator case to organic avocados. Jane Butel's Chili Madness has been praised as "an elegant celebration" (Travel + Leisure) that "chile lovers will love" (New York Post), it's the spicy bestseller with over 330,000 copies in print.
Extensively revised, updated, and expanded, the book will fire up a whole new generation of chili fanatics. Of the 160-plus recipes, more than 130 are brand-new. Here are classics, including Reno Red and Navajo Green and Buzzard’s Breath Chili, as well as newfangled bowls like Moroccan Chili and White Lobster Chili. To accompany the main event are savory breads (Bacon Crumble Cornbread); tempting sidekicks (Hot ’n’ Spicy Okra, Red Hot Sweet Potato Lace); fire-taming salads (Crispy Cilantro Coleslaw); and margaritas, of course. (Six kinds!) Luscious desserts such as Double Chocolate Farmer’s Cakes provide the perfect sweet ending, while chili leftovers are reinvented in crowd-pleasers like Texas-Style Burritos.
My rule when doing a chili…never, ever use minced meat, unless you’ve done it yourself. Good cubed steak, cooked edit: slowly, well, will always be a better result.
Whoa… I think I’ve just discovered another website to spend too much money on. This is definitely the place for both the chilli grower and sauce connoisseur. Jackpot!
Sriracha is a brilliant dipping sauce for dumplings, and is pretty good on vegie burgers. Never found another use for it personally - there’s almost always something better.
(Fricken thermostat in the traeger looks to have died, this is why fully automated pellet burners with and digital cooking isn’t in the same league as stick burners)
Tatonka Dust in Melbourne can be found at Bertie’s Butcher in fark Richmond, Swan St. The have a dry ageing fridge and sell proper US cuts like Boston Butt and Brisket.
Can also get it at BBQ Plus which I think are in Port Melbourne and Knifepoint Shopping centre.
Just tried D.L Jardine’s Texas Kicker Habanero Hot Sauce. Not overly bitey but enough zing to feel satisfying if you’re a chilli head. Best part is the depth of flavor though. Very robust. Impressed with this.
