Whaaaat?? Molasses in chili??

[satx78247]

NOPE. = Evidently there is little or NO evidence of direct Spanish influence, though the Chili Queens were often of mixed NA/European ancestry.
(For one thing, the Spanish didn't bring chilies to the Americas.)

Texas Red is a variation of a COMANCHE recipe that was made with (usually) bison, dog, venison & other wild game OR (later) horsemeat, that (very likely) originated where there were NO Spaniards at that time.

According to historians at NMSU, GREEN CHILI pre-dates the coming of Europeans to the Western Hemisphere & MAY be as much as a thousand years old.

Note: The early history (of what is now) Mexico, Texas & the Desert SW is that of NA & Canary Islanders.
(There seems to have been some trading out of Sub-Saharan Africa, in the Pre-Columbian period.)

yours, satx

 

[coloradoclyde]

dog, horsemeat,& other wild game

Ok, Ok, :surrender: :surrender: you win.
It's Texas chili
:rotf: :rotf:

 

[satx78247]

We all note that you didn't actually quote what I posted. = This is called "out of context", which is DESIGNED to deceive the reader.

Btw, as the Comanches are the PERMANENT ENEMIES of our long-time Apache allies & ourselves (the Tsalagi Nvdagi), I will say NOTHING positive about the Comanche, lest some of our "more traditional members" read this post. Neither do I care what you say about our tribe's enemies.
(Fyi, COMANCHE or "KIMANCI" means "HATED ENEMY" in the Ute language. = We Apaches/TN don't disagree in the least.)

yours, satx
Enrolled member
Tsalagi Nvdagi Nation

 

[coloradoclyde]

Dude! I wasn't trying to take anything out of context. I simply quoted the humorous/unconventional ingredients that you listed and tried to introduce some levity into the topic of chili that some(yes you) are taking just a bit to seriously. c'mon this isn't a chili competition. I do admire and appreciate your knowledge on the matter, but I'm not going to argue over food. That's what the rest of the forum topics are for. :shocked2: :shocked2: :surrender:

 

[Alden]

Len, as you may see it was an old plea for attention that's been ignored till now.

Like you I've had chili of all types in many places and one of my favorites is chili con carne w/beans, like a sauce, over heavy pasta like big ziti -- I'd prefer that over a steak any day.

 

[Grumpa]

Maple syrup! Yes! Last time I made venison "chili", my oldest daughter (who doesn't like maple syrup) said: "This chili is delicious...and don't tell me if there's maple syrup in it" as she took her second helping.

 

[Ron LaClair]

Like you I've had chili of all types in many places and one of my favorites is chili con carne w/beans, like a sauce, over heavy pasta like big ziti -- I'd prefer that over a steak any day.

Alden, this confirms my suspicions about you. :youcrazy:

:rotf: :rotf:

 

[BillinOregon]

Friend o' mine who grew up on a ranch in Arizona said it wasn't really chili unless the meat was jack rabbit.

 

[crockett]

Well, I'll actually eat the stuff at Wendy's, no matter what you call it but a few times a year I'll do the dried chiles and cubed meat, a little cumin and oregano (supposed to be Mexican- different plant).
I always thought Chili was of Tejano origin, that is Hispanic people from Texas, and probably New Mexico as well. I didn't think it was that common farther down into Mexico.
Still wondering how you grow "blue corn".

 

[Loyalist Dave]

A tall glass of chocolate molasses stout would go quite nicely with a bowl of vegetarian chili.

Enough alcohol and you can choke anything down as "good"... why do you think a Highlander drinks an 8 oz. tumbler of single malt before he eats the haggis?

LD

 

[coloradoclyde]

:rotf: Yep that could explain a lot.

 

[Woods Dweller]

My grand paw use to put molasses on everything. He use to also pour his coffee into a small dish and sip it from the dish. And he would put peanuts into his bottle of coke.

 

[Bear Rider]

"And I belong to the chili police". = As do I. - Fwiw, I couldn't care less what people put in a pot & cook, as long as they don't try to pass it off as "TEXAS CHILI".

They can call it stew, goulash, hash, soup or anything else EXCEPT "chili" & I'll say not one "untoward word under my breath".

just my OPINION, satx

I won't comment other than to say I learned to make chile the RIGHT way, up in New Mexico. :grin:

 

[Wes/Tex]

I've enjoyed reading this wee bit of insanity. Ought to just add that "chil con carne" only means chili peppers with meat...which tosses it back into SaTx's post about green chili as being the probable origin of what we now call chili. When asked by relatives and in-laws about what chili is , I usually tell them it was a way the old time San'tone residents figured out t choke down the padre's goat! :wink: :rotf: Red or green don't matter to me long as it's spicy and hotter then the coffee! :blah:

 

[satx78247]

CHUCKLE.

yours, satx

 

[Katahdin]

Sugar is added to chili/tomatoe base foods to cut down on the acid in the tomatoes..thus cutting down on the acid reflux,,,could be the Molasses added for the same reason !!!!

 

[coloradoclyde]

Sugar is added to chili/tomatoe base foods to cut down on the acid in the tomatoes..thus cutting down on the acid reflux,,,could be the Molasses added for the same reason !!!!

I respectfully disagree.
Sugar has a neutral PH and cannot change the acid level of the chili, Molasses is slightly acidic.

If you add a small amount of baking soda it will lower the PH of the tomatoes. I do this when making pasta sauce to counter balance the acid that has been added to canned tomatoes during canning.

Acid reflux is a medical condition that can have many causes ranging from a hiatal hernia to over eating, and is best diagnosed and treated by a doctor.

 

[Billnpatti]

Clyde is technically right when he says that the molasses or sugar doesn't cut down on the acid by actually changing the pH. What it actually does is to balance the acid by adding a tiny bit of sweetness. The effect of acid on the taste buds is "sour". Therefore, adding a bit of sweetness balances the sour taste of the acid. In any case, adding a bit of sugar in some form to a dish that contains tomatoes seems to improve the taste.

I agree with satx78247 that there is but one recipe for true Texas chili. But there are many variations of the true chili recipe. Yankees have screwed it up beyond belief but in doing so actually came up with some concoctions that I happen to like. I refuse to call it chili..... except when ordering it in a Yankee restaurant. You kind of have to make an exception there or you won't communicate with the waitress.

There are lots of recipes for chili, some delicious, some pretty darned good, some okay and some not so good. But, there is but one recipe for real Texas Chili.....and it is DE-LICIOUS! :thumbsup: :thumbsup:

 

[coloradoclyde]

I don't think Texas can legitimately claim to "own" or have "invented" chili. The fact that they call it "Texas chili" creates a distinction that can only be made in Texas. It is no different than chili made in Vermont being called "Vermont Chili".

If the space shuttle crashed in my back yard I wouldn't get to claim ownership or that I had invented it. It would only serve as a future tourist attraction and marketing opportunity.

Of course I would then serve chili with gummy bears, and Tang in it and say it was "Space shuttle chili", and that it was "out of this world". :grin: :stir:

 

[satx78247]

Fwiw, NO DY can make real Texas Red. = What they insist on calling "chili" is anything BUT the real article.
(Even The Culinary Institute of America admits that the San Antonio Chili Queens invented our Texas red chili & that AmerIndians in the Desert SW created green chili. = All else is ersatz.)

Personally, I like the Navaho Chili Stew, made with either game or mutton, New Mexico-style Green & our own Texas Red. =====> I refuse to call anything else but those 3 traditional dishes "chili".
:blah:

just my OPINION, satx
PROUD member of The Chili Police