Axiom Home Page Forums General Discussion The Water Cooler FREE SPIRIT CHILI

Thanks John. You just mentioned the Ft. Worth and... I forget the other and discovered they were blends of mostly the same seasonings as in a dump. So I thought that was how you and others had been using those blends.

Merely a misunderstanding in the end.

Just to throw in a plug for my favorite spice company, Penzey's also has wonderful spices at quite reasonable prices. I don't know about their chili powders, though!

Well here's to BigJohn. I am going to make the Free Spirit Chili tomorrow. I have all the ingredents out and getting the dumps ready tonight.

For anyone who hasn't tried it...............it's GOOD

Cool. I love chili and am gonna try this out, but maybe cool it down a bit for the rest of the family.

FYI, yes the private label spices often are cheaper and of lower quality than the national brands. I was in the food business before and knew a spice rep.

Since on the southwest theme here, anybody ever try Mrs. Renfro's salsa from Texas?? just found some in Canada and its amazing.

I have made this chilli a couple of times. I have gotten raves everytime. I have not made it yet this winter though... hmmm maybe for the game tomorrow.

Well, I've been dying to make this chili for a couple of years now. I am finally going to do it next week before my in-laws come for a visit. Anyway, I put everything into a Word document so that it is nice and clean for printing out. Since it came from here, I figured I should share it here as well.

Free Spirit Chili Recipe

Oh, I am also going to make some "pink lemonade pie" to go with it.
Buy a graham cracker crust, tub (8 oz) of Cool Whip, 1 can (14 oz) condensed milk, and a 2 packets of pink lemonade Kool Aid.

Take the packets of pink lemonade (must be pink or it won't taste right) Kool Aid and mix the packets with the Cool Whip and condensed milk.

Put the mixture into the crust.

Put the pie in the freezer or refridgerator to make it firm up again.

Serve it chilled.

There are other recipes, but this one is the easiest.

I miss bigjohn.

Thanks, Nick.

let me know how the 4 dump chili tastes. I printed off the recipe and might try it out

Thanks for the bump. I think somebody said that the chili cookoff rules say nothing but meat and spices in the chili.

My question is ....what about adding some stuff to this? My personal favorite chili add ons are green and red bell peppers, onion, kidney beans, mushrooms, celery, sometimes garbanzo beans and jalapano or serrano peppers.

If adding, when should I add it?? 1st, 2nd or 3rd dump??

Its -40 with the windchill tonight and I need some chili!!!

I just can't read this thread without laughing everytime I see the word "dump" used to describe chili (and of course all of the obligatory quips that it breeds). But anyway, thanks for the word doc Nick. I printed it out and will keep it around for when I get ambitious and try this recipe.