SC - Re: chili with rice

[D. Clay-Disparti]

I grew up and spent a great deal of my adult life in Texas. One of  my
grandmothers was from Mexico City, one side of my family came with the first
Americans to Texas.  My father died still believing our biggest mistake was
joining the United States, after all, Texas should continue to be a Republic.
It is too grand to be anything else.  Our chili was always thick...sometimes it
had beans (I know, I know, but I still like it that way) and sometimes it was
over rice...we were not Cajun and lived on the west side of the Sabine
River....  I have had it made with armadillo too and it was good.  I suppose
anything would be with the right spices and the proper cooking technique.  Viva
Texas.

Isabella



Alderton, Philippa wrote:

> I suspect the chili over rice is just a varition of the more common red
> beans and rice in that area. The only real difference it that the red beans
> use pokt, generally ham bones or smocked ham hocks, and most chili is made
> with beef. Both, in my opinion, ought to be a lot thicker than the so-called
> chili soup they make around here.
>
> Phlip
>
> Nolo disputare, volo somniare et contendere, et iterum somniare.
>
> phlip at morganco.net
>
> Philippa Farrour
> Caer Frig
> Southeastern Ohio
>
> The World's Need
>
> So many Gods, so many creeds,
> So many paths that wind and wind,
> When just the art of being kind
> Is all this sad world needs.
>
> - Ella Wheeler Wilcox
>
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