Comments on: Chile Con Carne a la Marketman

By: edelweiza

edelweiza — Thu, 15 Jan 2009 06:54:13 +0000

i’ve long been searching for a good chili con carne recipe…something better than Wendy’s.haha.this looks yummy! will try your recipe at home soon. thanks for sharing. :)

By: Ana

Ana — Sat, 03 Jan 2009 05:43:07 +0000

I am wondering where I can buy cornbread? I’ve been looking for it in several groceries, but cannot find it. Furthermore, where can I also get cornmeal?

Thanks

By: ben

ben — Sun, 10 Feb 2008 18:43:18 +0000

Ahhhh so many versions of chili but there is one trick no one mentioned yet and that is you mash up the meat of a ripe mango or two and add it to the recipe after the meat is cooked but before you add the tomato and spices. It makes the ground meat, especially if you are using cubed meat, wonderfully smooth and tender. Also, the sweetness of the mango has a fresher, lighter flavor than if you use chocolate or hershey kisses. 2/3 cup of mashed papaya also works well. I usually serve it with rice but sometimes I go for egg noddles! Love the chili talk.

By: Marketman

Marketman — Thu, 07 Feb 2008 02:06:33 +0000

Maripi, I use several brands of italian and sometimes spanish canned whole plum tomatoes, available at most large groceries. A can can cost from PHP50-80 I think. I am not in my kitchen as I answer this so I can’t be more specific. You can buy cinnamon sticks at spice shops like Flavors n spices in MarketMarket or some better groceries. S&R sometimes has bulk spices as well.

By: Maripi de Leon

Maripi de Leon — Wed, 06 Feb 2008 13:03:40 +0000

Hello, Mr. Market Man! Your chili really looks delicious! Just wanted to ask, what brand of canned plum tomatoes did you use, and how much does it cost? Would it be possible to use fresh native tomatoes instead? Also, where do you buy cinnamon sticks? I’ve been wanting to try some other recipes with cinnamon sticks but couldn’t seem to find any in the supermarkets I typically go to. I hope you don’t mind all the questions! =)

By: Westy

Westy — Fri, 01 Feb 2008 03:36:13 +0000

What a timely post! I too have the groceries for chili on my shopping list to have for those dropping by for the Super Bowl on Sunday. I’ll make it Friday night so it has time to develop flavors.

Being a native Californian instead of a native Texan, I always chuckle over The Laws of Chili which the food police enforce. I only have one law–it must taste good, and your version looks hearty, just like chili should, MM.

The recipe I use is “Chasen’s Famous Chili,” cut from the Culinary SOS column in the Los Angeles Times around the time the fabled Hollywood establishment closed. The preamble to the recipe states: “As a young starlet, Barbra Streisand kept it refrigerated, bedside, while Liz Taylor had it shipped to every set for lunch – that’s how popular Chasen’s chili has been with the Hollywood set. Following is the recipe for the home kitchen.”

I searched the web for a link to share the recipe, and what’s at this link is VERY close to what appeared in the newspaper.

https://www.recipezaar.com/267670

The only things different is that my copy starts with how to prepare the dish using dried pinto beans instead of the canned kidney beans, and it lists 2 tablespoons of salt, instead of the 2 teaspoons of salt in the online version.

The pork in the recipe works very well. The finished product is a sure-fire crowd-pleaser. Perhaps it’s because of the stick of butter in it. ;)

By: Blaise

Blaise — Tue, 29 Jan 2008 04:00:35 +0000

I love this dish but at home, we do not call it Chili Con Carne..

Apparently, I don’t know what it is called.. But it is a favorite.. :)

By: star

star — Mon, 28 Jan 2008 23:44:04 +0000

“have you ever wondered why ground meat here is so darned watery???”

i did, and once i asked the lady at the meat section why so.. she said the meat is chilled/frozen at their storage freezer (or in my case at home too) and i suppose the water is due to the moisture it absorbed as well as the high fat content.

i usually opt for the ground sirloin, a little more pricey but i get more meat and less oil.

By: Lady Madonna

Lady Madonna — Mon, 28 Jan 2008 16:20:19 +0000

Here in Cincinnati,Ohio – People love pouring this over a bowl of hot spaghetti noodles and topping it with diced onions and finely shredded cheddar cheese. They call them Chili-Spaghetti – yum yum!!!!

By: Beth

Beth — Mon, 28 Jan 2008 03:37:44 +0000

TIP–after I cooked a dish which I wont be eating right away,I usually put the hot pan on a wire rack and cover it with the MESH PLASTIC FOOD COVER or even that wire mesh contraption( that keeps food from splattering when you fry?) to keep flying bugs out and at the same time letting the steam out while cooling!