Posted on 10/02/2001 12:48:56 PM PDT by Willie Green
Edited on 05/07/2004 7:12:05 PM PDT by Jim Robinson. [history]
Making a great bowl of chili is a personal thing. Given its status as fall's greatest comfort food, that's the way it should be.
Several Free Press staffers, in fact, piped up about their chili preferences after sampling this week's recipes. One boasted that his is the best, bar none. He turned coy, though, when quizzed why, offering only that he uses six kinds of meat and lets it simmer all day.
(Excerpt) Read more at freep.com ...
Chili without beer would be like Aunt Jemimah Pancakes without her syrup!
You know, just this past year I met the man who spoke those famous lines. He lives just down the road in Camp Verde,(AZ) and has a really neat little retail store. Sells period costumery,movie prop stuff, and antiques from the 1800's.
I use a little vinegar instead. That way it doesn't taste 'sweet' and has less calories/carbohydrate.
I beg to differ. Great place to eat chili out in LA. It's called Chili My Soul 28 different varieties of Chili all slow cooked over at least 30 hours. Heat levels in some that can make a grown Texan weep and beg for mercy. I am addicted to the place.
Pinging Willie Green’s Chili Recipe thread!
Try out Classic Foods Tx’s Chili products. they are AMAZING!
I have heard up here in Alaska that if you add a little aged bear meat it really gives chile a unique taste. I have made moose meat chile, makes a very lean meat, no fat at all.
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