Lord, you're tellin' the truth there. I've got some family in
Cincinnati who only think it's chili if it's full of kidney beans,
cinnamon and served over spaghetti. In fact, in areas around there
you'll find people who cook pasta or rice right in the chili. I have a
friend who makes "white chili" with chicken breasts and great northern
beans. I know someone else who makes a five-bean chili.
My own take on chili is that it's all a question of peppers. I like to
use a food processor to reduce an assortment of organic hot peppers to
a chili salsa of sorts that I simmer for 5-6 hours with my meat. After
a couple of hours the peppers kind of cook down to nothing and the heat
is infused into the meat. I also add fresh garlic right before it's
time to serve. My chili is just a meat chili, but I serve beans, rice
and cornbread on the side, so's a feller can make up a bowl the way he
likes it. ;-)
-Rob
On Monday, December 2, 2002, at 10:30 PM, Paul Laughlin wrote:
Well, there many variations in Chili.
< This message was delivered via the Olympus Mailing List >
< For questions, mailto:owner-olympus@xxxxxxxxxxxxxxx >
< Web Page: http://Zuiko.sls.bc.ca/swright/olympuslist.html >
|