Posted on 10/03/2009 1:53:18 PM PDT by JoeProBono
Sure you can.
But if you do, I recommend Dublin Dr Pepper.
Best chili I ever made had venison, red wine and beans in it. Daggone freaking good.
Oh, now you’re in trouble!!!! KC has THE BEST barbeque ever! LOL! I still say I make good chili and I don’t put chocolate chips in it. I know it sounds weird but a tablespoon of cocoa adds an incredibly unique flavor. But you know, if you want to be the same as everyone else, by all means don’t work outside of the box! ;0)
Adding garnishes is fine. I personally enjoy eating chili with grated cheese and onions on top, and sometimes even a bit of sour cream or plain yogurt. All these items are great when added to the chili AFTER it is served. Adding them DURING cooking, however, spoils the authenticity of the chili.
Sorry, I don’t know Houston. Even here in Tarrant County the real thing can be hard to find.
In my opinion, some foods such as chili and fried chicken are best when made at home.
California “chili”? No thanks! I’ll save the chocolate and malt liquor for after dinner.
From here: http://golfterlingua.com/chili.html
Aviator and editor, George Haddaway, and Jim Fuller are credited with creating the Chili Appreciation Society anywhere from 1939 to 1947 depending on who is telling the story. It did not merit mention in Joe Cooper’s 1952 book, With Or Without Beans, but by 1960 the Society was making news in Tolbert’s Texas. On November 2 of that year, Frank X. Tolbert reported that Haddaway and Ted Malloy were members of the “Dallas Press Club’s new chili research and development department . . . dedicated to ‘the discovery of the finest chili recipe in the world’.” They were openly soliciting samples from the public and keeping score. Fred Massengill of Terrell was cited as, “having the best yet presented.” Tolbert closed his column with, “Personally, I think the committee has just thought up a scheme to get a lot of good, free chili.”
Haddaway’s Chili Appreciation Society was becoming very much appreciated in its Dallas, Texas headquarters. It’s eclectic membership met with semi-irregularity to partake in the eating of chili and to carry on with fellow chili aficionados. One scene of this nonsensical reverence was the Adolphus Hotel, a block or so from Bob Pool’s heralded chili joint of a decade earlier. With George Haddaway as Chief Chili Head and Wick Fowler as Chief Chili Cook, the Society gained international status in a well-documented investiture ceremony held in Mexico City on April 7, 1964. Among the devoted chili heads making the south of the border trip were the afore mentioned newsman, Ted Maloy, Dallas attorney David Witts and American Airlines public relations man, Buck Marryat
Texans would have more credibility if they didn’t make their BBQ with beef. rofl
Not that I've ever had, sorry. Chili is one of those things that must be prepared.
No kidding there ... I'm annoyed just being in the same thread at this point. How many people have to be attacked and how many times does the same thing need to be said? I think we got it.
I think that adobo sauce does about the same thing as the cocoa, but I never realized until I read this thread that chocolate would go in chili. Adobo sauce is about as nasty as a mouthful of non-sweetened cocoa powder, but it adds something to chili that can’t be described.
I’ll have to try the adobe sauce. I have to be careful. I have little kids in the house.
We grow our own peppers but the habaneros didn’t take. Only the purple jalepenos and they just didn’t have any heat to them. We got a total of two tomatillos which did us absolutely no good, either, as far as making sauces. I like to make enchiladas with leftover chili. I’m hoping for a larger, more successful garden next year!
...you've got spaghetti sauce, NOT chili!
My friend makes Cincinnati Chili. It’s very runny and is served on spaghetti. It’s very odd but tastes decent. You could serve it one night and a bowl of my chili the next and no one would complain about eating chili twice in a row because they are so completely different! :0)
I haven’t attacked anybody. If you are easily annoyed by strong opinions, perhaps FR is not the place for you.
I’ve had that stuff you guys call barbecue. It’s tasty.
Tasty — but it isn’t barbecue.
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