Thread: Texas red chili law....

I think the truth is in the fact that if it has beans it is called Chili AND Beans. Chili is just that chili.

But hey it is good on alot of things. Someday make a nice batch of chili and put it on rice or small boiled diced potato chunks.

And don't forget the beer!

Marmite is rich in Glutamic Acid (as are tomatoes, anchovies, and some other things). It is this acid which makes beef taste "beefier." Modern chefs started using MSG (mono-sodium-GLUTEMATE) for this same reason and then thankfully stopped when people started getting headaches.

I ran across this site which was entertaining to read:

History and Legends of Chili, Chili Con Carne

It claims that chili is not Mexican in origin but was made famous in San Antonio.

Who knows?

Tell you one thing: I don't care where it was invented! I love it! My favorite is the venison chili my dad makes. No beans plenty of heat and the rich flavor of venison.

-Rob

another link is here ICS - Chili Facts & Fun
some of the info here is the same as the above link plus there is recipes and other interesting stuff for chili heads.

That was a fun site,I checked it out.I can see it's getting close to makin some red soon.Like maybe tommorow.....yep.

I like my chili these days without beans. That's the way my family always made it (born and raised in TX, by the way, though my mom's cajun). I've made it and enjoyed it both ways, but I think of true chili as without.

I like mine over rice if it's got beans, and with hominy if it ain't. I also like it ladled over a couple of tomales , or at breakfast, under a couple of fried eggs with some tortillas. That's good eatin'!

Texmex and cajun..two of my favorite flavors mmmm !!!

another Texan chiming in...

the local tradition is that competition chili has no beans because the judges won't fill up as quickly sampling it. for eating at home, potlucks or social events (non-competitive entries at a chili cookoff) beans are usual and customary because they are an inexpensive and healthy way to boost volume and nutrients without detracting from flavor.


in the end, who cares as long as it's HOT!