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Ok I got a strange request for the Dakka international community.

Sarah Lee parent company of R.B Rice .. stopped production of a R.B Rice Chili Brick product. After a number of calls and complaints to Sarah Lee ..I thought the issue was dead .. the chili base product that I used and grew up with was sadly no more. Chili Mac would never taste the same.

However, it as come to my attention that it is possible the only the domestic operations of Sarah Lee discontinued this product and that it might be available internationally.

If some of my international Dakka brothers and sisters on the next trip through the local market would check and see if this product is available I would be thankful.

I searched a couple of our UK supermarkets online and no sign there.

What color is the container muhwe? I remember when I used to work at one of the local supermarkets they had a yellow and orange kind of chili brick container.

I've had a hunt around and it doesn't appear to be available over here.

Truth be told I've never even heard of a "chili brick" and it's not on wiki. What is it ?

It came in a package like log sausage. Package was red and yellow. Came in a standard and hot variety. I think the hot variety was package in an orange wrapper.

Thanks guys appreciate the look. It's something that I have enjoyed for years . and you can imagine that once it is gone you get a taste for it. Brick Chili is pretty rare there are a couple of other makers unfortunately I have tried most of them as replacements for this R.B Rice brand .. with out any positive results.

Delores brand in CA is my next order I guess.

http://au.answers.yahoo.com/question/index?qid=20071029121725AAnJXme


As for what it is .. it's a highly dense and compressed chili sold in "bricks" or "logs".

I understand the addiction to certain old favorites.

However, assuming you don't have your own personal recipe you can use some store bought recipes and make your own chili, portions of which you can freeze and save. Usually takes 45 minutes up to multiple hours depending on how much of a die hard you are and want it to simmer, but it keeps very well in the freezer.

Oh .. I make mean chili and if I don't mind saying an outstanding cook.

But good chili and chili brick are not quite the same thing. Although I have found a few recipes on the internet for creating chili brick.

Chili Brick is like a quick start chili base and I only ever used the R.B Rice chili for two things .. Chili Mac with onions and shredded cheese and chili dogs. Crazy I know but I grew up on the stuff and some fond memories of my grandmother making me lunch!

Appreciate the efforts .. calling Sarah Lee again it's been a while time to rattle the cage.

Thats not crazy. thats good memories from the past. I understand completely.

Chili mac is a beautiful thing, but I too have never heard of chili brick. Good luck to you in your quest!

- Salvage

" chili mac " ?

This threads a real education, next you'll be telling me there's like art and culture and.. and stuff septic side of the pond as well !

You're welcome to the efforts, sorry we couldn't be of more/any use.

C'mon and share the chili recipe then !

Chili Mac was one of my "Staple" college foods. For some reason during College I always had the "hang" out house and was constantly either ordering out or cooking large amounts of food for the hangers on.

Good Chili brick you can just add water to and it creates the sort of "dry chili meat". Boil up some pasta of choice .. I prefer a vermicelli pasta, grate up some sharp cheddar cheese, some finely minced onion and some grated parm. Plate up the pasta, top with chili, chedder cheese and onion along with a bit of parm. For a quick easy meal that will feed a large number of hungry folks.

While R.B Rice Chili beef was the best to use for the above. Any sort of "dry" chili will work. I tend to like low bean or no bean chili for Chili Mac. But experiement with what works for you.

If your familar with Steak and Shake Chili Mac. Or Chili five way .. order it with extra Chili Beef on the side and you have a close consistency of what R.B Rice Chili.
Steak and Shake's Chili Mac depending on location and time of day can be a experiment in high amounts of grease.

With 1/2 my family being off the boat Italian I got a ton of family recipes I could share... it's the DakkaDakka Cookbook!

Best piece of advice if someone in your family makes something you enjoy .. make sure you understand how it is made... I spent the better chunk of a decade recreating my since past grandmothers Chicken and Dumplings and finally have it made the way I remember as a child.

It's amazing how much "food" changes. Store bought Chickens vs Farm raised, lard vs Crisco. etc..

Thanks again for looking .. I called Sarah Lee .. and expressed my displeasure with this product being discontinued again. The lady I talked to says she fields calls about it R.B Rice Chili Brick daily ... and it's been almost 2 years now that it has been discontinued.

muwhe wrote:Steak and Shake's Chili Mac depending on location and time of day can be a experiment in high amounts of grease.

Steak and Shake's chili mac was my introduction to the c-mac ... Appreciate the tips for making your own, I've tried in the past and only quasi-succeeded. Wet bean-heavy chili might have been the problem :S

- Salvage

In such a global age, the regional nature of food is still strange to me. Certainly, a large number of national brands exist but you still have a large number of regional produced food products and brands.

Anyone tried either of these? Both unavailable in my neck of the woods.

http://www.dolorescanning.com/canning/cbrecipe.html

http://www.texaschili.com/famous-real-texas-brick-chili.html

You can try Carroll Shelby's Chili kit. Very easy to make. Tasty