Because lamb is too damn expensive, that’s why! 
Do you have any Middle Eastern markets in your area? I can usually find lamb shoulder or ground lamb at about $2 to $2.50 a pound there. Even leg is around those prices.
Oddly, the local Treasure Island (which is like a Whole Foods) often sells ground lamb at these prices, so keep your eyes peeled. Easiest is finding an ethnic grocery or butcher that caters to populations that eat a lot of lamb.
Here in Ohio we call this a case of the “Three C’s.” Cleveland, Columbus, and Cincinnati. Toledo is often overlooked as the red-headed stepchild of Ohio, even after Dayton. Wouldn’t trade it for anything… best people here, in all of Ohio
We’ve experienced it locally with many funding projects, the Three C’s, with Governor Strickland’s recent deflection and outright blame of FEMA’s decision on Obama that our Tornado Relief doesn’t qualify for FEMA emergency funding. This is the State’s responsibility and I will never vote for Strickland again based on his squirming and shrewd manouvreing.
Strickland has made political hay with the death of seven Millburyians, how so many sheep around here are swayed, by taking advantage and listen to his forked tongue, I can only count. Poor Dumb Sheep. I cannot forgive these… these… politiks.
I am just angry at this huckster.
Well, I tried making a pot of chili with two tablespoons of Szechuan pepper, and I wouldn’t recommend it. It’s not that it ruined the batch, it’s just that the distinctive flavor it added . . . it’s just not chili, is the only way I can put it. I enter this in a chili cookoff and the judges aren’t going to spit it out but they’re going to look really confused.
Also – I toasted the peppers in a dry pan, and the bottom got all covered with little black flecks and I can’t clean them off.
And I made the Cincinnati Chili devilsknew linked to. I reduced the cayanne and accidentally doubled the beef broth. Oh well, more beef broth, less water than called for, not a problem.
The verdict from all: delicious. Even the picky eater who won’t eat pasta with sauce (disgusting! she says) happily ate the chili served over spaghetti. I guess the trick is to call the noodles a condiment.
That was a good meal and I will make it again. Loved the roundness of the flavours with a little suprise from the cardamonm. Thanks for veering the thread over to greek style chili, whoever it was.
The phrase “Greek style” applies to only one thing and it is not made in the kitchen.
Those little philo pastries made with spinach and goat cheese?
Well what else did you add to your chili? Two Tablespoons of SPC is a whole frWAKIN’ lot for any recipe outside of hotpot> Notice I stipulated, as an “accent spice”, with the subtle melange’ of greek chili?
I
l’ll tell you what, if any Texas judge can’t appreciate and truly wrap his tongue around a fresh bowl of Rudy’s Chili with oyster cackers and come back wantin’ more, even wit beans, then He is right “special”, bless his heart.
Rudy’s definitely has Allspice, Cinnamon, and Cocoa powder, boiled burger… otherwise I am stumped to their secret… Maybe fat, maybe spices, long simmer the fine texture; cumin, chile and cayenne? The perfect balance?
Spaghetti, onions, and cheddar cheese are superfluous to the chili.
If you make greek chli, the authentic touch is standing over it with a Giant Potato Masher prosthesis… giving a good process and fine texture to the boiled and spiced ground meat. Netty’s , one of my favorite Coney Dogs has seemed to have changed their chili powder to a cheaper brand in these tough times, I can only say that they have changed something in their spice mixture within the last year. They won’t admit it, but there is a distubance in the Farce.
The Chrysler bailout worked and saved my town. And we made good on our debt.
All you naysayers can kiss my ass.
I don’t recall seeing this thread before. But here goes:
A. Szechuan peppers make a great addition to Chili. The more peppers you mix together, the better the flavor.
B. My Chili is the best there is. And the only right way to make it.
Are you kidding me?
Well, when you ask, “am I kidding you?” I would say, no. I am quite serious, are you kiddin’ me? You want to imagine what the autocalypse would look like compared to this recession. You invested in America and we reinvested you.
I’m sure someone has already pointed this out, but they aren’t peppers. They are the husks of the fruit of the ash tree. Peppers augment them; it is sort of a tingling taste. They need to be heated until smoking, and crushed with a mortar and pestle.
Well why don’t you give us the recipe?
To expand on carnivorousplant’s post: These are Sichuan pepper(corns).
They are not spicy at all and do not taste like peppers. They have a unique, tingly, numbing sensation to them (think like a very mild novocaine/lidocaine) that I have not encountered in anything else I’ve ever eaten. (They also have notes of citrus and mint to them.)
No no and hell no. Not because I’m some chili purist (although Carol Shelby’s chili mixin’ used to be awesome and may still be for all I know), but because I think that sichuan peppercorns are seriously nasty. I want to puke every time I get one of those little fuckers snuck into my food.
Maybe it’s like cilantro. There is a small percentage of people that think it’s the most vile stuff around, whilst the majority of eaters are neutral or think it is great.