The Literate Chef

Da’s Famous, Flame-O Chili (Five Alarm)

In General Articles on October 26, 2016 at 2:41 PM

With day-time temperatures in the 50s and night-time temperatures of 40 or lower, Fall is here to stay. And that means its the perfect time for a bowl of stomach-warming, soul-comforting chili. This is a favorite in our house and today we just whipped up a big batch of this comfort food. You should too!

The Literate Chef

Da’s Famous, Flame-O Chili (Five Alarm)Da’s Famous, Flame-O Chili (Five Alarm)

(Preparation Time – Active 1 hour; Total – 3 hours – Makes about 6 quarts)

I’ve been perfecting this chili over the past 45 or so years, in an attempt to replicate the one served at the long-defunct Alamo Chili House on West 44th Street in Midtown Manhattan. Several friends and I used to visit the “Alamo” for the perfect hangover remedy, back in the days of youthful imbibing. A bowl of their famous chili and a bottle or three of Dos Equis, and we were ready to go back to work and get through the afternoon, relatively unscathed by the vestiges of our hangovers.

This is a seriously hot chili. The meat to bean ration is about 3:1, so adding more beans and reducing the number of jalapeños and/or dried spices, may make it more palatable to those who can’t take the…

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  1. Yeah baby

    Sent from my iPhone

    >

  2. Rich, Thanks. I’m gonna try your Flame-O Chili soon as it sounds great. I remember the Alamo.

    Glad you didn’t include cilantro, a mainstay of Hispanic dishes, as we seem to have a dislike for it; experts say that is an inherited trait for about 15% of us. Being not as familiar with cumin as I might be, do you think the whole version is a necessary? (Lie to me if so. Miserly me, I have only the ground on hand.) And for me, 1/2 teaspoon of dried oregano makes me think I’m a big spender. I will probably go for double or more on that size dish, but that’s me.

    Thanks again; weather is getting brisker and I’m putting summer recipes to bed for a well-earned respite. After travels, I seem to be gravitating more to Southeast Asian dishes in recent times. They are all-weather reliables.

    Cheers, Jim

    On Wed, Oct 26, 2016 at 2:41 PM, The Literate Chef wrote:

    > The Literate Chef posted: “With day-time temperatures in the 50s and > night-time temperatures of 40 or lower, Fall is here to stay. And that > means its the perfect time for a bowl of stomach-warming, soul-comforting > chili. This is a favorite it our house and today we just whipped up ” >

  3. Jasus! Sorry. I read 1/2 tablespoon dry oregano as 1/2 teaspoon. My bad!

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