Re: [CH] Texas chili
Dave Hendricks (bvdrangs@rcn.com)
Sat, 15 Sep 2007 18:32:40 -0400 (EDT)
Dan
Most Texans I talk too (I'll be in Houston in three weeks to try and break 100 meters with a boomerang toss) don't have any problem with beans, just not cooked in the chili. They like beans with chili over them, as you describe but beans are not part of chili con carne (chiles with meat). Cook them seperate and eat them alone or with chili and they are fine.
When I read the first post, I laughed out loud since it seemed to be a way to get the Texans going. I am not sure, but I think the original poster did it in jest. You guys need to laugh more.
BoomerangDave
Scrapple: the official food of the Pennsylvania Dutch Long Distance Boomerang Team: http://users.rcn.com/bvdrangs/LVwoodchuckers.html
---- Original message ----
>Date: Sat, 15 Sep 2007 17:27:49 -0400
>From: dan combs <dcombs@bloomington.in.us>
>Subject: Re: [CH] Texas chili
>To: "=Mark" <mstevens@exit109.com>, "ChileHeads" <Chile-heads@globalgarden.com>
>
>At 03:54 PM 9/14/2007, =Mark wrote:
>>The best I've had:
>>http://chile.netrelief.com/recipes/bad_attitude_chili_recipe.shtml
>
>
>Hmmmm. I think the term "Texas Chili" has evolved over the years to
>mean something different than what I grew up with. Texas chili
>isn't a fancy, over-spiced concoction but rather is a simple
>slow-fried ground meat, or chunked meat, that is allowed to simmer in
>the pan for two hours or so. The spices are fresh-ground cumin,
>garlic and salt; and lots of the first two. If the fat cooks away
>then add small amounts of water.
>
>Meanwhile, use the two hours to cook a pot of pinto, red, or
>cranberry beans, sans meat but with drippings used for
>seasoning. Then make cornbread.
>
>Finally dice up all sorts of peppers, onions--sweet, hot and green,
>or shallots--fresh tomatoes and green shrubbery, like lettuce.
>
>The cornbread goes on the plate, the beans on the cornbread, and the
>seasoned meat on the beans. Or as we learned early in life, the
>layers are "Biscuit, beans, beef."
>
>Then shovel on all sorts of toppings to taste and eat. There should
>never be any cooked tomatoes anywhere in the meal.
>
>For the high-brow eater, a dollop of sour cream might go well on top though.
>
>Mmmmmm.
>
>How did this simple treat get so complicated?
>
>
>carp
>