I like Cincinatti chili. I also like Indiana style chili which is more of a tomato based chili soup with meat and beans and served with macaroni. I also like Texas chili and have been known to enter the occasional chili cook-off (never won one, but I’ve placed in the top 5). I also like white chicken chili.

Call it what you want, the important thing to me is that it tastes good. Variety is the spice of life.

And when chili was invented, people still thought tomatoes were poison. To that takes care of tomatoes.

And if you wouldn’t expect to find it stuffed in the back of chuckwagon in 1860, then THAT doesn’t belong in chili either.

You can glop together some sort of foppish slop with “three leaves of French oregano” and a “dram of jerez added just before plating” and you can CALL it chili, but is no more chili than Obama is a “leader”.

Here’s a chili recipe: http://mostlycajun.com/wordpress/?p=3

MC

I blame the socialists and their cousins the progressives.

Pork chops are next. We are becoming England.

your web site is still not working. everything is all mixed up and the middle of the site wgere the stories are is partially covered by the coulum on thr right.

regards
rick wagner

<< puts on the asbestos undies and hides now .

Dice the carne, half inch or so cubes. Put in pot.
Boil until meat is done. Skim and discard fat.
Add chiles, boil until chiles are done and the meat
is coming apart. Add masa until it thickens to
suit you. Taste, if it’s not hot enough add
GENUINE Tobasco until it is.

Serve on corn chips, oyster crackers, or
Teddy Roosevelt’s favorite, crumbled soda
crackers. Saltines. Muy bueno. Serves 1 man or
1 hungry woman liberally, or two people if
they are skinny. Good for that bad company,
Arthur Itis, and other things that hurt you.

Now remember, Chile has no added salt, no
added nothing. And certainly no tomate’s, no frijoles, no judia, de nada. Just meat, chiles, and
masa thickening for the sopa, plus a bit of
crunch to make it go down good.

Extrano

I personally prefer chili stew, with a bunch of non-bacon vegetables and some tomatoes added in, topped with cornbread and a dollop of sour cream, but it’s best to know what the name actually means or you’ll get the wrong stuff.

A really good BLT is perhaps as close as one can come to true happiness on earth.

I come from North Carolina but am a happily implanted Texan now. I got here as soon as I could. My mother is from way up North, and makes the best cabbage rolls in the world. My father loved grits for breakfast. I grew up eclectically fed, to say the least. So trust me when I say it can ALL be good.

Chili is meat and chilis. Chili with beans has beans. Tofu chili is tofu and chilis. Chili (non-Texan) has a tomato base.

This is easier than talking about BBQ, at least.

Pass me the hot sauce (and don’t get started on that subject!)

I mean, really, NOODLES? WTF?

As to chili, I start mine with freshly ground (as in I do it – with the coarse plate in) meat. Usually venison, but also beef and/or pork loin or pork belly and then seperatly stew some tomatoes down and onions. Maybe add a dash of garlic and then the chilis. When all is good and ready, I combine the two and then cook, over low heat, stirring occaisionally and add kidney beans to taste (we are a pro beans family, but uncles right they make chili with beans).

Chili has nothing but meat, chilis, MAYBE tomatos and onions, a flavorful liquid base, and seasonings.

If it’s gots beans in it, it isn’t chili, it’s chili bean stew.

I’ve got good recipes for both here:

Recipes for REAL Men

Chili con Carne has meat also.

It’s also better when made with stew meat as opposed to ground beef.

Only thing I have ever found to be common to chili is tomato base with some kind of ground meat. The rest is whatever you want.