Posted on 10/03/2009 1:53:18 PM PDT by JoeProBono
Chili is not a soup. Neither is it a garnish, a topping, or a sauce. It is a BEEF dish, made from chunks of BEEF, to which powdered chilies, masa, and various spices are added.
Chili is Texas food. It is our national dish. People from other states ALWAYS get it wrong. No one in Oklahoma knows crap about chili. That goes double for Califreakingfornia. And as for those liquid diaper contents they pass off as “chili” in Cincinnati — may God forgive them.
PROTIP: Chili is like sourdough bread or Philly cheesesteaks or New York pizza: impossible to duplicate elsewhere. There's some magic ingredient here — bacteria, radiation, pollution, whatever — that makes real chili unique and unreproducible. Do not eat “chili” made north of the Red River. Whatever you may be served up there, it will not be chili.
Sure it does... IN COMMUNIST RUSSIA.
Ugh! The infamous “Cleveland Steamer”!
Carroll Shelby’s Chili Fixings (you get it at the grocery store). I let it simmer for a lot longer than it says to so the flavors really blend. Have used it for years and love the stuff.
Serve over fried rice and top with shredded cheese and crumbled taco shells. YUMMY!!
I have been making good chili from scratch for 35 years. Mine has no beans.
Chili is not to be served “over” anything. That is what a SAUCE is for. Real chili stands on its own.
The true romance of chili is in the sharing. Yes, I feel I know how to make exceptionally fine chili as do several tens of thousands of other chili enthusiasts.
The beauty of chili is that there are several “best” chilis. A chili rated best at any given chili cook-off may not be rated best at the next chili cook off.
I like to make many different kinds of chili because each has its own time and place. For example on Christmas Eve all my grandchildren look forward to a chili I make that is actually an Italian gravy meant to be served over spaghetti. I omit the spaghetti but sometimes serve it over macaroni. When I was young, the truck stops in the Midwest served "Chili Mac". It was a regularly spiced chili served over macaroni and was fun. The closest description for mine would be "Cincinnati Chili" because of some of the unusual spices I use.
I sometimes like a hearty Texas Chili with pinto beans and served with corn bread. At times, I use ground beef and at other times, I use beef cubes. I make my own chile powder and often that is the only spicy ingredient but at other times, I add jalapeno, or cayenne, or on occasion dried habernos peppers.
Glad you brought it up, now I'm hungry for chili.
Pretty boastful and arrogant to claim you have the best chili without showing the recipe.
Pretty boastful and arrogant to claim you have the best chili without showing the recipe.
Ain't chili then.
I REALLY hope you’re not sitting in a silo in the midwest.
"...and chili doesn't have beans."
That looks like something you’d get at a junior high school JV football game concession stand.
Chili may be served with pinto beans and corn bread ON THE SIDE. If the “chili” contains beans, onions, tomatoes, rutabagas, kumquats, or any fruit or vegetable other than chiles, it is not chili.
None of the other foods you mention are chili.
No, I man the Orbiting Death Laser®...
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