Feb 9, 2003, 7:21 AM
Post #9 of 19
Chiles are an integral part of the cuisine of Mexico and most of the southern United States. Chiles of all kinds; large, small, red, green or yellow are tasty, nutritious, healthful and often very exciting. The Mexicans were eating chiles centuries before Columbus ever even thought of sailing to India.
CHILI is something else. CHILI is a Texas invention. Best research indicates that CHILI first came on the scene in San Antonio around the 1840s. CHILI contains meat, (usually beef) red chiles, onions, garlic, oregano, cumin??, salt, pepper, and sometimes epazote for the more enlightened. These are the ingredients that were available in and around San Antonio at that time. Remember, most Anglos/Europeans, other than the Italians, still considered tomatoes to be poison in the 1800s.
Real Texas CHILI does not contain: tomatoes, bell peppers, celery, parsley, Worcestershire sauce, A-1, beer, Jack Daniels, rattlesnake meat, Tequila, or any of the other crap commonly found in cutsie-poo recipes out of Sunset or Gourmet magazines.
Now, some of you may like tomatoes and bell peppers and rattlesnake meat, and that’s just fine. Your Mamas may have been feeding you some concoctions made with hamburger, tomato sauce, and canned kidney beans since you were a kid and I’m sure that it is tasty; but it ain’t CHILI
Beans, usually pinto beans, are almost always served with CHILI, but as a side dish, not in the CHILI. When you add beans or any of the other ingredients mentioned above, you no longer have CHILI; you are cooking vegetable/beef stew. Do yourself a big favor. Don’t ever tell a real Texan that you put tomatoes in CHILI
Now, Chile Verde is a whole nuther ball game.
(This post was edited by Uncle Jack on Feb 9, 2003, 9:05 AM)