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Of course it does. How could it stay on after all those pints at the pub?

 

Chili made anywhere east of the Mississippi is like getting your Salsa from New York City!

 

My old Texas roommate from years ago thought it was a capital crime to put beans in chili. I think his recipe was beef/pork, tomatoes, onions, napalm and a pinch of salt.

 

Belasar, please put the cheerleaders adresses also on the maps please. Oh and people, please put the chili recipes in this forum.

 

I hate to admit it but my personal recipe is a tad mild by Texas standards since any true Texas chili must be useful as a paint stripper.

 

Insanity Chili (in amounts for a large family):

2 pounds coarsely ground pork.
4 pounds diced tomatoes.
2 large onions, red onions are best.
1 tablespoon of salt.
A couple of tablespoons of chopped garlic
You can also a tablespoon of cumin, but it gets lost in this recipe.

Fry pork, drain fat and throw into a pot with onions and tomatoes for about an hour.
Now begin adding chopped peppers. I like to add several varieties, but basic jalapenos will do. Add some and let it simmer for a bit, then taste. Add more - keep adding until it is VERY, VERY hot.

Now comes the weird part. Add three or four tablespoons of brown sugar and one heaping tablespoon of cinnamon. Serve.

What happens is that the sweet/cinnamon taste balance the fire of the peppers. It's absolutely delicious.

 

I should have added for you European types that you need a bit of water to cook down the meat, tomatoes and onions. Not too much water - it should end up like a very thick stew or gravy, not thin like a soup.

 

I hereby grant honorary Texas citizenship status to Kodiak and Jeff. Clearly at birth they were spirited out of the Lone Star State and sent to live among the barbarians.

 

I always though Jeff was Mexican?

 

I wouldn't want to live in one of them little crowded states like Texas, but they do make good chili.

 

Better yet we make you an honorary Louisianan. Oh, wait a second you were born there. Oh, Louisiana is the King when it comes to spicy. What is the world's most famous Hot Sauce?




That's right Tobasco. Where's it made? Avery Island Lou-weeez-e-ana. And since this is a WWII forum, a bit of WWII trivia. The heir to the McILhenny pepper sauce empire, and its President from 1949 to 1985 was Walter S. McILhenny. McIlhenny served as a Marine Corps officer with 1st Battalion 5th Marines, 1st Marine Division at Guadalcanal, New Britain and Peleilu. He was awarded the Navy Cross (Second highest award for heroism), a Silver Star (Third highest award for heroism), and two purple hearts, one for Guadalcanal and one for Peleilu.



Brigadier General W.S. McILhenny


McILhenny in 1945



McILhenny's dented helmet and the sword that dented it at the National WWII Museum in New Orleans, Louisiana.

 

No, not in Canada, south Louisiana but I've been there 3 times before skiing though. Good beer there, very strong. Real cold there in the wintertime too. All the Canucks kept saying "eh" after all their conversations. Everyone in our group started saying eh all the time. "Get me another beer eh, where's the pisser eh, do they have pizza here eh, check out the hooters on her eh and so on.

 

I vaguely remember what this thread was about, but I'm too much of a man to ask for directions to get back there. What I need is a good map, that's it!

 

These posts will later be remembered as the Chili-war.
Another question: if you all eat together chili at home, who is the first to open the bedroom's window/door ? Or do you all sleep outside ? Enlighten me please.

 

Chilli...pwrrrr.....Although I do an excellent version with sugar as KB says....Chilli is good...but my chicken thigh on the bone curry with potato. leaves any Texas cooking look like a boy scouts jamboree...