It's not "from California" nor are all creative people "on drugs". :shake:satx78247 said:
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Green chili stew
- Thread starter Rickey Brown
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The chili/chile thing has some regional aspects. On my first visit to New Mexico I was somewhat confused.
A lady in Santa Fe told me their "Chile"(they way they spell it) has no beans, meat, tomatoes, etc. In order words just the peppers made into a sauce used with other items.
In Texas, it seems to me their Chili in its most traditional sense is cubed beef and red chili peppers, and a small amount of cumin, oregano, salt, pepper.
Then there is "Yankee Chili" which is a tomato spaghetti sauce with some cumin and all sorts of strange things like diced celery and beans. I think the "Yankee" stuff got started because tomatos are cheaper than chili peppers and beans make the meat go farther. If you grow your own chili/peppers then they don't cost anything but if you want to make chili with just the peppers and no cheap fillers, then it might cost a little more. Sometimes you can get bulk dried peppers in Spanish/Hispanic grocery stores for a fraction of the price charged in chain super markets. Half Ancho and half New Mexican- that works. Or just use straight dried chili powder until you come up with a thick sauce. On a small bottle you'll need about half to the whole thing for a batch.
A lady in Santa Fe told me their "Chile"(they way they spell it) has no beans, meat, tomatoes, etc. In order words just the peppers made into a sauce used with other items.
In Texas, it seems to me their Chili in its most traditional sense is cubed beef and red chili peppers, and a small amount of cumin, oregano, salt, pepper.
Then there is "Yankee Chili" which is a tomato spaghetti sauce with some cumin and all sorts of strange things like diced celery and beans. I think the "Yankee" stuff got started because tomatos are cheaper than chili peppers and beans make the meat go farther. If you grow your own chili/peppers then they don't cost anything but if you want to make chili with just the peppers and no cheap fillers, then it might cost a little more. Sometimes you can get bulk dried peppers in Spanish/Hispanic grocery stores for a fraction of the price charged in chain super markets. Half Ancho and half New Mexican- that works. Or just use straight dried chili powder until you come up with a thick sauce. On a small bottle you'll need about half to the whole thing for a batch.
Make it texan, make it new mexican, make it yankee, give it beans and mater or hold em out for the real thing,leave it plan, serve it on torts or corn bread top it with tobasco, picante. or gauc,fill the glass with dos equies or guiness, its all a little taste of heaven.just fill my bowl whilest you all discuss it :wink:
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Come to south TX & we'll get you some of the REAL chili, made according to the Chili Queen's original recipe.
(We have a half-dozen or more places that have the traditional recipe every day.)
yours, satx
(We have a half-dozen or more places that have the traditional recipe every day.)
yours, satx
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Here in TX, lots of folks drive (or sometimes fly) over 200 miles for breakfast/steaks/Tex-Mex/BBQ. = We consider NO distance too far for GREAT food.
Btw, in the event that you're a confirmed masochist, I even know of 2 nearby places that have REAL New Mexico Green Chili Stew that will likely burn your tonsils out & make smoke come out of both of your ears.
yours, satx
Btw, in the event that you're a confirmed masochist, I even know of 2 nearby places that have REAL New Mexico Green Chili Stew that will likely burn your tonsils out & make smoke come out of both of your ears.
yours, satx
Blizzard of '93
Cannon
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hopefully this thread won't ignite a 'chili war' as the 'grits' thread turned into. it's all good by me.
there was recipe booklet put out by the Marlboro cigarette company some years back that has many recipes, I've got one around here somewheres. for their contest I sent in a recipe for mine which has 3 beans and 2 meats included. the meats are chunked beef chuck and the same cut of pork chops equal parts. fairly spicy I put over rice. beer is the liquid added. garlic added along with onion, tomatos, chilis cumin and such. I'd likely get cursed for sacrilige in the southwest but it's tasty methinks. a man can eat mighty fine with that and brunswick stew.
oh yeah I had grilled tuna steak seasoned with seasoning sold by a mexican market here an avocado and simmerd brussels sprouts for my supper. fond of tex-mex I ate at a real mexican eatery out in vegas in march. nearly popped open at the lunch buffet.
there was recipe booklet put out by the Marlboro cigarette company some years back that has many recipes, I've got one around here somewheres. for their contest I sent in a recipe for mine which has 3 beans and 2 meats included. the meats are chunked beef chuck and the same cut of pork chops equal parts. fairly spicy I put over rice. beer is the liquid added. garlic added along with onion, tomatos, chilis cumin and such. I'd likely get cursed for sacrilige in the southwest but it's tasty methinks. a man can eat mighty fine with that and brunswick stew.
oh yeah I had grilled tuna steak seasoned with seasoning sold by a mexican market here an avocado and simmerd brussels sprouts for my supper. fond of tex-mex I ate at a real mexican eatery out in vegas in march. nearly popped open at the lunch buffet.
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I doubt if there was a "war" over grits.
(Southerners can't help it if the "outsiders" don't like the dish & truthfully most of us don't care what their opinion is.)
Fwiw, the term of "chili" these days is nearly meaningless outside of TX & NM, as elsewhere it can be almost anything that can be eaten with a spoon.
("Up there", I once saw a recipe listing in a café for "Hindi-style vegan chili with caramel" = GAG!)
yours, satx
(Southerners can't help it if the "outsiders" don't like the dish & truthfully most of us don't care what their opinion is.)
Fwiw, the term of "chili" these days is nearly meaningless outside of TX & NM, as elsewhere it can be almost anything that can be eaten with a spoon.
("Up there", I once saw a recipe listing in a café for "Hindi-style vegan chili with caramel" = GAG!)
yours, satx
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Having worked in Luna County, in the chile fields, I was always led to believe that chile with an e was spanish for what we call peppers in English. Chili, with an i, is whats on the front of the Hormel can as the name of the ground beef, spices and bean concotion inside.
Chile con carne being Chiles(peppers, thanks to Columbus I think?) with meat.
Any way you slice it there's not many things as tasty as a bowl of good Green Chile Stew, or a good green chile cheese burger.
Henry I saw your recipe and couldn't resist, I have your stew recipe on the stove right now and it smells awesome.
Chile con carne being Chiles(peppers, thanks to Columbus I think?) with meat.
Any way you slice it there's not many things as tasty as a bowl of good Green Chile Stew, or a good green chile cheese burger.
Henry I saw your recipe and couldn't resist, I have your stew recipe on the stove right now and it smells awesome.
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I won't argue with a thing that you said.
Just TALKING about TEXAS RED makes me want a bowl or three, with a side of rancho beans, onions/tomatoes & homemade tortillas.
The late/great humorist, PAUL CRUME, of THE DALLAS MORNING NEWS said that, "The 3 Major Food Groups in Texas are:
TEX-MEX,
BBQ
and
cold BEER."
yours, satx
Just TALKING about TEXAS RED makes me want a bowl or three, with a side of rancho beans, onions/tomatoes & homemade tortillas.
The late/great humorist, PAUL CRUME, of THE DALLAS MORNING NEWS said that, "The 3 Major Food Groups in Texas are:
TEX-MEX,
BBQ
and
cold BEER."
yours, satx
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Well, the beans are from a can, and the tortillas are from the Dollar Store, but the beer is home made and the chiles were from the garden(albiet canned from last year) None of which diminishes from Henry's inspirational recipe!
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STILL NO ARGUMENT!
yours, satx
yours, satx
I love traditnol chilie...grew up in new mexico the proud home state of chilie :haha:i just love it all. Texas is great(yes I know it the real thing) but that tomato stuff my yankee relitives serve is easy on the tounge too.Much like pizza some is better then others but most all is good :wink:
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Yankee chili leave me COLD & UNFULFILLED, just as "faux cheese" spread does.
yours, satx
yours, satx
:rotf:
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My wife and I really enjoyed this last night. Saw it while browsing the forum and it brought back memories of NM. Had everything on hand we needed and it was really easy to put together, simple and very tasty. The hardest part of making this was the 3 hours of simmering and that smell wafting around the house. Thanks for posting it.
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"The hardest part of making this was --------". - How very well that I understand that.
(Chili just SMELLS DELICIOUS while cooking.)
yours, satx
(Chili just SMELLS DELICIOUS while cooking.)
yours, satx
davidmc62
40 Cal.
Come on SATX, there gangin up on us, man the walls and prepare to repel all boarders! Remember the ALamo! Chili con carne defined:
Chile( chili ..americanized) is Spanish for "pepper" usually hot.
Con is Spanish for "with"
Carne is Spanish for "meat"
Meat with peppers :stir:
Chile( chili ..americanized) is Spanish for "pepper" usually hot.
Con is Spanish for "with"
Carne is Spanish for "meat"
Meat with peppers :stir:
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I won't argue with "Chile" being Spanish for chile peppers BUT no less a TEXICAN researcher than J. Frank Dobie said that the term" CHILI" is a COMANCHE word, that early Tejanos "adopted".
Btw, I cannot help it if "outlanders" don't understand what REAL CHILI from TX is.
REMEMBER GOLIAD.
yours, satx
Btw, I cannot help it if "outlanders" don't understand what REAL CHILI from TX is.
REMEMBER GOLIAD.
yours, satx
:stir: I'm not sure what languge group commanche belongs to. Is it a Nathal(Axtec)languge?I,m thinking chile was a corruption of an Axtec word, much like tortilla, tamale ect.
