Posted on 02/13/2014 4:00:26 PM PST by nickcarraway
I like all kinds of chili except that water stuff I got from Wendy’s
It’s “Chile”, not “Chili” and it comes in either red or green.
I’ve been served chili over lettuce (very strange) and a politician I know gives an annual “Floating taco party” which this author describes as “walking tacos”. State Rep XXX’s “Floating Tacos” are delish!
Have none of you ever had the BEST....SKYLINE CHILI from CINCINNATI???? OMG!! The BEST!!
I make a mean chili. And I put beans in it. I don’t care what the Texans may say.
I have always liked chili but it is hard to get it just right.
Around a month ago, I made a large pot and it was one of the better batches I have ever made.
A couple of weeks later I made another thinking I was doing it the same way but it was very mediocre. It seems you have to get it just right.
The same thing has happened to me.
I’ve had it with beans and without. Without is better. De gustibus non est disputandum.
Cthulu?
I have an old checkout-counter recipe book that featured six former winners of an all-meat (no beans allowed) Chili cook-off. What struck me were four things: several recipes used both chicken and beef bouillon granules, several used both beef and pork, none used ground beef, and all used what seemed very high doses of chili powder. But all used the same basic ingredients with what seemed like minor variations, so I ended up wondering what made those recipes stand out.
Don’t like the cinnamon taste.
I’m a Texan, and I LIKE beans in my chili!
FWIW, The Terlingua International Chili Championship Cookoff, in Terlingua TX, spells it “Chili”.
http://www.chili.org/terlingua.html
I’ve had plenty of good chili, though I have never been able to get a good recipe to make for myself. Something about it never seems to come out right.
As for beans, I like it both ways but prefer navy beans to kidney beans
I can’t really figure out what made the difference but it might have been the fact that I used a different style onion. It sure doesn’t take much to change the flavor.
It also could be my taste buds as I am getting old enough that sometimes I just don’t taste things as well as I used to.
Chili comes from Texas (red) or New Mexico (green).
I also had a head start. A Texas buddy showed me how he made it so I had a pretty good idea what approach I was gonna take.
I am fine with the many varieties of chili, it is part of the wonderful texture of life. But, if it doesn’t contain beef, it’s some other concoction, that ought to have another name. Beef chili made from chunks of some cut of roast is generally better than any ground beef version, but I’ve had very good ground beef chili and did not complain.
I buy most of my beef by the cow and know both the farmer and the butcher. Those wrapped chunks of beef in the freezer speak to me: Chili, Chili
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