[Sca-cooks] Texas Chili

[S CLEMENGER]

'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.