Re: [CH] burned again
Alan Dean (adean@umd5.umd.edu)
Sat, 16 May 1998 06:56:47 -0400
I have to agree that chili is meat, spices, and gravy. Any additions are
fillers - usually for economic reasons. Without the beans, most restaurants
couldn't afford to sell bowls of chili at a price people would pay. Just
please, if you add beans, do it just before serving. Cooking them in the
chili ruins the gravy.
Alan
-----Original Message-----
From: Randy <rock4u@rocketmail.com>
To: Michael Schapansky <michael1@bga.com>; marxman <marxman@skynet.be>;
ChiliHeads <Chile-Heads@globalgarden.com>
Date: Thursday, May 14, 1998 1:10 PM
Subject: RE: [CH] burned again
>
>Michael,
>
>When I resided near Galveston, Texas the locals there called any chili
>with tomatoes or tomatoe sauce in it "Mexican Spaghetti Sauce".
>
>I agree with your list. I've added tequilla to mine for character.
>I've heard that in it's purest form chili does not contain beans.
>However at times they are needed to stretch the volume, not to mention
>it's... uhhh... effect!
>
>I've seen some folks refuse to add Bell peppers (see M.S.S. above).
>
>As far as good and bad Psuedo-Mexican Restaurants:
>
>Atlanta has one that stands above the rest called Nuevo Laredo. On
>the other hand there is another establishment here that served me a
>chili relleno made from an undercooked bell pepper with tasteless meat
>and topped with that poisonous AlmostCheese (Senor Chile Monger called
>it "glop" in a previous post).
>
>I will not mention their name because they did bring me some great
>sauce out of the back that is not normally served to gringos.
>
>El Mundos in Louisville, Kentucky is my present favorite.
>
>O.K. Rael, how do you do chili?
>
>Regards to everyone,
>
>rr
>
>Good judgment comes from experience, and a lot of that comes from bad
>judgment.
>
> - From "Cowboy Wisdom"
>
>
>
>
>
>
>
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