[Sca-cooks] Texas Chili

Elaine Koogler kiridono at gmail.com
Fri Nov 7 05:31:01 PST 2008

The chili I make is a recipe for Cincinnati chili, where the beans are one
of the "condiments" that are added by the diner.  The really weird thing
about this recipe is the fact that the hamburger is boiled rather than
fried!  It makes for a completely different texture.


On Fri, Nov 7, 2008 at 7:44 AM, S CLEMENGER <sclemenger at msn.com> wrote:

> 'Cuz the closest thing I've ever encountered to *my* region's variety of
> chili has beans in it.  In fact, I'm more likely to put beans in it
> (usually
> an assortment of different kinds of beans) than meat.  Mostly because of
> economics, but partly preference.  I don't know that it's a 30s thing--I
> wasn't around then <g>, and I don't do hamburger helper at all <shudder>.
> It's more of an "I don't make a lot of money, and what I do make is going
> to
> other things like another trip to LA" budgeting thing.
> --Maire
> ----- Original Message -----
> From: "Stefan li Rous" <StefanliRous at austin.rr.com>
> To: "SCA-Cooks maillist SCA-Cooks" <SCA-Cooks at Ansteorra.org>
> Sent: Friday, November 07, 2008 12:35 AM
> Subject: Re: [Sca-cooks] Texas Chili
> >
> > Why would you put beans in chili? Unless this is something else from
> > the depression-era and the idea is to stretch things, as with
> > hamburger helper.?
> >
> > The new slogan these days seems to be about "going green". And
> > methane is a worse greenhouse gas than CO2.
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