Chili is seldom chilly. Tamales are hot right out of
the steamer, and I suppose that could amplify the
chemical heat, but the most my tongue has been able
to squeeze out of a tamale is a modest tingle. This
We like the various Hormel canned chilis and tamales. They are good for those times when we don't feel like cooking, nor talking to our meals
One difference between most of the people here and
me is that I almost always feel like cooking.
ready to eat freezer in the basement. There is a hot version of Hormel chili, which is a little bit above my comfort level albeit far below
your pleasure level. What I do find is that although the tamales are
I've never seen Hormel hot chili without beans,
which is the only way I enjoy chili - even though
the bean-free version of their regular uses much
more dubious meat products than does their beany.
It was okay when you just found gristle and fat
bits in the mix; at my last tasting some years ago
the meat presence was spongy and kind of tasteless,
as if there were diced-up lungs in the stew.
fairly mild, the juice that they are canned in will add a pleasant tone
to the canned chili.
Combining two cans? Why, that's almost like cooking!
My experience with tamales is in Mexican restaurants
in Texas, California, Arizona, and Mexico. The only
tamales I've had that were not woefully underseasoned
were ones I made myself, and I cheat by adding onion
and garlic powders to the masa (not too much) and lots
of ground chile to whatever filling (too much for most).
My rule of thumb is that the outside should be seasoned
enough to taste good on its own, and the inside should
be seasoned enough not to taste good on its own.
Title: Chana Masaledar
I've found that I like mashed chickpeas a lot better
than whole ones. I might try squushing black-eyed peas
and lima beans, my major objection to both being the
moisture-eating texture - if the insides were exposed
to liquid earlier, so the starches were fully hydrated
before serving, they might be more acceptable to me and
my neighbors.
Whipped Lima Beans
Categories: self-denial, vegan, side
Servings: 6
4 c water
1 ts salt
32 oz frozen baby lima beans
4 garlic cloves, smashed
2 Tb fresh rosemary leaves
Bring water, garlic, and rosemary to a boil in a
large pot. Add lima beans and cook for 18 min or
until very soft. Drain, reserving 1 c cooking
liquid. Using an immersion blender, process very
well, making sure the garlic is completely blended
and absorbed into the mixture. Add the reserved
cooking liquid a small amount at a time, until the
consistency reaches that of a whipped potato. You
may not need to use all of the liquid.
M's note: this might actually become good with butter
or bacon grease added. And rosemary, maybe half.
after basilandbubbly.com
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