Pond Boss Forums INTRO Questions & Observations Dave's Chili?

Has anyone tried Dave Davidson's Chili recipe that was in the last issue of Pond Boss? I cooked a batch of it this past weekend. Cold weather and Dave's Chili, it sure was good!

Mine was pretty hot. Was yours? I toned down the chili powder and pepper for the second batch. Did yours thicken? Our first batch wasn't thick, but the second cooked more slowly and was a bit thicker.

Mine actually was pretty hot and I was afraid that I had gotten it too spicy for my wife and two boys. None of them complained at all about the heat. All I heard from them were compliments and they must have meant it, they gobbled the stuff up like it was going out of style. I sure wasn't going to admit to them that I was concerned about the heat.

There is simply no way that I am going to cook a Texan's Chili recipe. I'm not sure if that is cowardice or a sign of unusual intelligence. Probably a little of the latter and a lot of the former.

Pure Cowardice!!!

Know thy colon, and its limits.

Awesome Theo!

the 2nd day, the heat will diminish as the meat absorbs the heat, where at first, the soup is where the heat is.
Have some masa(or flour) ready to add if needed for thickening.
I haven't seen the recipe, but have cooked a few batches of chili before. I will have to go Bass Pro and get a copy of PB.

a former subscriber who decided he was tired of Pa. getting a Tx mag. before him.

BTW...occasional chili, gumbo, mescan food all keep the suspect colon cells from taking hold.(that's my rationale)

Well, it is printed in PA!

la, la, la, la, la,,,,,

I love you too.

OK...sorry. I will subscribe again.

Back to Dave's chili. Can someone post the recipe?

Wasn't that the catch phrase in one of the Dirty Harry movies??

Something like...

A good man has got to know his colon's limitations.

Whereas a gambling man does not.

Ok, Ok...being a "Sweedish Chef" I have to give you my great grandmothers's recepie from Sweeden....not hot but sweet:

1/2 # Ground Beef, browned
2 Onions
2 Cans of Tomatoes (I use the Basil and Garlic)
1 8oz can of Tomatoe Sauce
1/2 tsp salt
1/4 tsp cayanne pepper
1 tsp of sugar
1 1/2 tsp chili powder (I eyeball it)
1/2 tsp Paprica (I eyeball that too)
1 can of Light Kidney beans drained
1 can of corn with juice

and cook. I usually add more spices from above as it cooks to my taste. Great with Corn Bread!

I have not made Dave's yet, but can tell you that the one Bob posted in PB a couple of years back is one I am still using.

Of all of the different chilis I have eaten over the years it is my favorite.

And, I wouldn't want to gamble on a habanero!

I love fresh corn chips. To me, that was the best part of Dave's page!

Thanks Dave!

I toned it down for the weenies up Nawth and on the left coast(and for me).

Actually, the first time I made it, it just didn't look right. Then I realized that looks and taste can be mutually exclusive. Like all of my other recipes, I found one and started messing with it to get it to where I like it.

Cooking is another one of my hobbies.

There is a problem with my Chili recipe. Dave, maybe you can help since you hold yourself out there as an expert on Chili and have been published.

My Chili causes both upper and lower body pops. When friends were over we had some Coronas with the Chili to try and suppress the body pops. That failed miserably. Any suggestions?

Take Ben Franklin's timeless advice and "Fart Proudly."

Theo, Thank you.

[Sigh] Very well...

I guess I'm lucky that I have that option turned off!


Dwight, a friends Mom always uses some Epazote in her beans when she cooks them. I asked why, and it's to eliminate the "pops". I've never had any problems when eating her bean dishes. It doesn't add any flavor to the beans, just cuts out the effervescence, which in time, builds up and ..........